A Pair of Californian Chardonnays

These two Chardonnays were drunk last month. The Beringer came across as mature and did a good job of showcasing the creamy, tropical, richer style but still maintaining control and a decent price point. The Ramey steps things up in terms of quality with its white fruit (instead of tropical), grip, and lively acidity. My preference leans towards the Ramey. It is a beautiful wine that while drinkable now, it should benefit from a year or two in the cellar. The price is pretty good as well! These bottles were purchased at MacArthur Beverages.

2007 Beringer, Chardonnay, Private Reserve, Napa Valley – $26
This wine is 100% Chardonnay sourced from the northern Gamble Ranch and Yountville vineyards. The fruit was fermented in 62% new French oak barrels, underwent malolactic fermentation, and aged for nine months. There is a light to medium color of golden straw. The wine starts off creamy in the mouth with low-lying white and yellow fruit tilting towards tropical flavors, notes of barrel toast, and cool flavors. The good mouth feel carries through the finish where there are some spices. ** Now.

2009 Ramey, Chardonnay, Russian River Valley – $28
This wine is 100% Chardonnay with 41% sourced from Dutton, 32% Martinelli, 14% King, 11% Rochioli, and 2% Green Pastures vineyards. The fruit was fermented in Burgundian barrels using indigenous yeasts. Drunk over several nights there was a good nose of white fruit and pears. In the mouth the grippy, mild palate expands into the mouth. While there are ripe fruit notes the pungent acidity brings a lively crispness to the wine. Working the wine in the mouth brings out a good mouthfeel before the tangy and tart aftertaste. The are some spices and a touch of barrel note to the aftertaste. This wine has a lot of personality. *** Now-2017.

Chenin Blanc from the Loire and Syrah from Sonoma County

My Chidaine Leftovers

Our schedules have been a bit hectic lately but Lou and I managed to squeeze in a casual evening this week. I had been saving up these three bottles from Domaine Francois Chidaine for a bit so I immediately offered them up. All three wines have a gentle, engaging mouthfeel with an ethereal manner of delivering their definitive personalities. The 2004 Les Choisilles seems to be drinking at or near its peak, showing complete integration. The 2007 Les Choisilles was my favorite of the trio, showing more grip to its depth of flavor and liveliness. The 2009 Clos Habert is still in an infant which should be cellared for several years. Lou’s 2006 Shane, Syrah, Jemrose Vineyard was a stunning effort for an inaugural vintage made from six-year-old vines! I would recommend trying any of the wines of Domaine Francois Chidaine and Shane Wine Cellars.

Update: I retasted the leftover Chidaine wines on the sixth night.  They had been stored with Private Preserve in my refrigerator since last week.  While the two Les Choisilles were hanging on the Clos Habert was still drinking well.  The nose and initial flavors were still quite tight with the residual sugar in good balance, perhaps resulting in the impression of becoming drier.  The finish and aftertaste had developed a lovely minerality and left a coating of grippy, sweet spices on the teeth.  This definitely deserves restasting in several years and will probably be long-lived.

2004 Domaine Francois Chidaine, Les Choisilles, Montlouis-sur-Loire -
Imported by Dionysos Imports. This wine is 100% Chenin Blanc sourced from 30-90 year old vines located throughout the estate on soils of clay and coarse flint on top of chalk. The fruit is fermented with indigenous yeasts in 600 liter demi-muids then aged for 11 months on the lees. There is no malolactic fermentation. The color was the richest golden-yellow. There was a nose of flint and smoke with a delicate texture. The aromas were quite tight at first but with air became fairly aromatic with a lemon-citrus component. In the mouth there was a familiar suppleness up front then leaner flavors with good acidity. There were notes of dried herbs (perhaps dried flowers?). Good finish but somewhat austere. On the second night the nose reminded me of botrytis with tropical aromas. The entire wine shows strong integration and a caressing suppleness. *** Now-2017.

2007 Domaine Francois Chidaine, Les Choisilles, Montlous-sur-Loire – $28
Imported by Dionysos Imports. This wine is 100% Chenin Blanc sourced from 30-90 year old vines located throughout the estate on soils of clay and coarse flint on top of chalk. The fruit is fermented with indigenous yeasts in 600 liter demi-muids then aged for 11 months on the lees. There is no malolactic fermentation. The color was a light+ honey-yellow. The nose revealed yeast and flint which came in waves riding on top of low-lying yellow fruit. In the mouth the supple fruit was yellow in flavor as it mixed with an ethereal yeasty “flor” component. There was a great mouthfeel as the wine was swished about, perhaps a touch soft in the middle but tightened up in the finish and aftertaste as some spice flavors came out. With air there was a note of dry popped popcorn. On the second night this showed more grip in the mouth with a refreshing finish. *** Now-2022.

2009 Domaine Francois Chidaine, Clos Habert Demi-Sec, Montlois-sur-Loire – $27
Imported by Dionysos Imports. This wine is 100% Chenin Blanc sourced from 60-year-old vines located on limestone soils of a particular vineyard. The fruit is fermented with indigenous yeasts in 600 liter demi-muids then aged for 11 months on the lees. There is no malolactic fermentation. The nose was lighter with riper fruit and a touch of smoke. In the mouth there were riper flavors at first with good acidity then a weightier mouthfeel took over as supple flavors came out which were spicy. The residual sugar was apparent when you swished the wine around and it left good texture on the tongue in the finish. This clearly needs cellar time. On the second night it tasted drier. **(*) 2015-2022.

After the trio of Chidaine wines we moved on to some reds. Earlier in the evening we walked down to his wine cellar to pick a red wine for the evening. Lou scanned about and I promptly agreed to his suggestion of a Shane Syrah. Two years ago he brought over the very good 2006 Shane, Syrah, Unknown. This time he pulled out the Jemrose Vineyard Syrah and promptly decanted it. Lou had opened up the Chateau Haut Queyran the night before but was not entirely pleased so he put it back in the fridge. We tried it again but it had not improved.

2009 Chateau Haut Queyran, Medoc – 375ml $9
Imported by Monsieur Touton. This wine is a blend of 80% Cabernet Sauvignon, 10% Merlot and 10% Cabernet Franc. Tried on the second night the nose revealed a little wet animal fut and old perfume. There was a good mouthfeel at first then flavors of hard, stemmy green fruit came out before turning lean with dark red flavors and tannins. * Now.

2006 Shane Wine Cellars, Syrah, Jemrose Vineyard, Bennett Valley, Sonoma County – $38 (in 2008)
This wine is 100% Syrah sourced from the Cardiac Hill Block. It was fermented with 50% whole clusters then aged for 10 months in 50% new French oak. The nose revealed gravelly fruit, a touch of ripeness, and white pepper notes. The aromas of blueberry fruit remind me of the grainy, concentrated blueberry mixture I add to my Greek yoghurt. The great nose continues to develop white pepper and floral herbs. In the mouth the flavors followed the nose with fruit that was focused with some ripeness because tightening up with hints of smoke, iron-like minerals, and perfume. Really quite good and definitely coming into its own. Though this should last for sometime I would drink now with an hour of air or within the next few years. **** Now-2019.

No Deposits on the "2006" Numerals!

Tasting A Variety of Wines at Lou’s

We recently joined Lou and Adriene for dinner and wine in their newly renovated dining room….and kitchen.  I think the wine bottles look great on the marble countertop!  There was not much attempt to coordinating the wines and I am finding such diversity enlivening.  The Albert Morot and La Sirena were decanted a few hours ahead of time by Lou whereas the Fidelitas saw less than an hour of air.  As usual the leftover wine was divided up, dosed with Private Preserve, then retasted the next night.  The La Sirena was a standout wine for me, a lovely treat that I believe all of us very much enjoyed.  The Albert Morot is still young and in its oscillations revealed hints of what its future will be.  This was Jenn’s favorite wine of the evening.  The Charles Schleret was beguiling youthful, fresh, and virtually unchanged over both nights.  The Faury is an infant which should age while you drink the 2009.  What I remember most is that the evening was so relaxing.  We gently floated through the cheese, wine, and dinner, happily chatting with no regard to time.

2005 Domaine Charles Schleret, Riesling Herrenweg, Alsace - $24
Imported by Neal Rosenthal.  The delicate aromas of Riesling fruit step out of the glass and reveal a delicate, floral perfume.  In the mouth the gently ripe fruit mixed with spice, lively acidity, and controlled ripeness before expansive darker flavors come out.  Tastes young.  On the second night the flavors tightened up a touch in the aftertaste otherwise it remained virtually unchanged.  Easy to drink and will undoubtedly drink for a long time.  *** Now-2022.

2010 Domaine Faury, St Joseph Blanc – $28
Imported by Kermit Lynch.  This wine is a blend of 60% Marsanne and 40% Roussane.  The light to medium nose is of delicate sweet herbs and white fruit, florals, and perhaps passion fruit.  In the mouth the bright white fruit flavors mix with stones in the supple, fruity body.  On the second night the acidity was well-integrated and the aftertaste had drying spices on the tongue.  Light compared to the 2009 vintage and in need of age.  **(*)  2015-2022.

2009 Bruno Clavelier, Bourgogne Passetoutgraine, Vieilles Vignes – $15
Imported by MacArthur Beverages.  This is a blend of old-vine Gamay and Pinot Noir.  Opened the night before. The nose was piercing with raspberry aromas and some spicy, Big-Red.  In the mouth the flavors bore gritty citrus tartness before becoming tart and cardboard-like.  * Now.

2007 Albert Morot, Beaune Toussaints 1er Cru, Beaune – $25
Imported by Robert Kacher.  This wine is 100% Pinot Noir sourced from 40-year-old vines.  It was aged for 16 months in new and old oak.  In the glass the color was a light garnet with a tinge of rose.  The nose bore brighter red fruit, a touch of celery, and a hint of Italian parsley.  In the mouth the flavors were focused with bluer-red fruit, a minerally acidity throughout that worked well with the wood notes.  This refreshing wine opened up to reveal roasted meats, herbs, and a richer nose.  On the first evening it did tighten up at time and on the second night it was less aromatic, tight, and youthful.  I would age this a bit more.  *** 2015-2022.

2003 La Sirena, Syrah, Santa Ynez Valley
From the wines of Heidi Barrett she is famous for being the winemaker at Screaming Eagle, Dalla Valle, Grace Family, and others.  This wine is 100% Syrah aged for 20 months in oak.  In the glass the color was medium+ ruby with some garnet.  The nose was finely textured with vanilla notes and quite a stand out.  The flavors in the mouth were expansive with blue and black fruit, controlled power, and a youthfulness with some age.  With air it became ripe, gritty, and showed flavors of waffles with maple syrup.  On the second night it still showed lively blueberry flavors, concentration, and orange juice acidity.  Nice!  **** Now-2020.

2007 Fidelitas, Red Wine, Boushey Vineyard, Yakima Valley – $36
This wine is a blend of 53% Merlot, 40% Cabernet Sauvignon, and 7% Cabernet Franc which underwent malolactic fermentation in barrel then was aged for 24 months in 50% new and 50% used American and French oak.  This wine was powdery with sweet spices, vanilla, in a soft personality. The flavors in the finish tilted towards cinnamon spice with a soft aftertaste.  On the second night the wine tightened up for the better with ripe black fruit, pleasing warm acidity, and a stone sheen.  I suspect this will not make old bones.  ** Now-2015.

The 2012 Country Vintner Portfolio Tasting

This past week I attended the 2012 Country Vintner Portfolio tasting in Washington, DC.  The tasting was held in the Hamilton Live which is a music venue located underneath The Hamilton restaurant owned by the Clyde’s Restaurant Group.  The building itself was completed in 1929 and for 60 years operated as the flagship department store for Garfinckel’s.  The space itself, being a music venue, featured very dark ceilings, walls, and floors along with spot lights.  I must admit after descending through the Audubon inspired restaurant above the cavernous venue felt a bit strange for a tasting.  But despite the slightly distracting background music I was able to taste through a variety of wines simply by closing my eyes and concentrating.  Unfortunately my pictures did not turn out as well as I had hoped.  I tried to rely on the spotlights but in some cases the positioning was not good and I neglected to use a fill flash.  I spend most of my time tasting the wines and writing my notes so I am still developing my ability to ask questions and take pictures.  Despite the darkness I think personalities still come through.

The Hamilton

What was fun about this tasting is that there was a high percentage of international and national winery owners and representatives that flew out for the tasting.  So I focused on individual wineries but also stopped by the tables of Paul Hobbs Imports and Trireme Imports.  Though Bartholomew Broadbent of Broadbent Selections was present, the individual wineries in his portfolio represented themselves.  Having a bit more time than my last tasting I managed to take notes on 62 wines.

The Hamilton Live

Table 6 – The Donum Estate

Anne Moller-Racke, The Donum Estate

Of the Stemmler wines I particularly liked the Ferguson Block and of the Donum, the Russian River Valley was quite a standout.

2008 Stemmler, Pinot Noir, Estate, Sonoma County
This wine is 100% Pinot Noir which was aged in 40% new French oak.  The nose was brambly with black and red fruit.  In the mouth the red fruit was creamy yet tart with spices.  The flavors were concentrated with lots of mouthfeel and some heft.

2008 Stemmler, Pinot Noir, Ferguson Block, Carneros
This wine is 100% Pinot Noir sourced from vines planted in 1974 on gravelly, loamy clay soils. The fruit was fermented with indigenous yeasts, the wine aged for 16 months in 40% new French oak, with only the best barrels used.  The nose was a mixture of red fruit, roast earth, vanilla cake, and extinguished matches.  In the mouth there was good depth to the creamy black and blue fruit.  The flavors remained dense.  Needs time to open up.

2009 Stemmler, Pinot Noir, Nugent Vineyard, Russian River Valley
This wine is 100% Pinot Noir sourced from an 11 acre site planted in 1997. The wine undergoes malolactic fermentation and was aged for 18 months in 20% new French oak.  The nose contained brighter red fruit.  In the mouth there was some concentration, tilting towards tart fruit with appropriate acidity.  There was a good dense mouthfeel in the middle and notes of earth.

2008 Donum, Pinot Noir, Estate, Carneros
This wine is 100% Pinot Noir aged for 11 months in 70% new French oak. Only the best barrels are used.  The nose was of roasted red fruit.  In the mouth the flavors were sweeter and softer than the Stemmler wines with an underlying licorice flavor.  It turned a bit inky and dense in the aftertaste.

2008 Donum, Pinot Noir, Russian River Valley
This wine is 100% Pinot Noir aged for 16 months in 70% new French oak. Only the best barrels are used.  The nose was a touch more brambly than the Carneros Estate with a piercing, black fruit note and some cookie dough.  In the mouth the good fruit had impressive presence.  Really quite nice.

Table 9 – Paul Hobbs

Matt Hobbs, Paul Hobbs

Having last seen Matt Hobbs at the California Barrel Tasting I was excited to see that he was pouring a range of Paul Hobbs wines.  While I liked the more expensive Chardonnay, Ulises Valdez Vineyard the less expensive Cabernet Sauvignon, Napa Valley continues to be a strong offering.  The 2005 Cabernet Sauvignon, To Kalon is very enjoyable while still promising a great future.

2009 Paul Hobbs, Chardonnay, Russian River Valley
This wine is 100% Chardonnay sourced from various properties on soils derived from weathered sandstone. The fruit was barrel fermented with indigenous yeasts, underwent malolactic fermentation and aged for 12 months in 52% new French oak barrels.  There was a Chardonnay nose with a touch of hard barrel toast.  In the mouth were white tropical fruits with good restraint and some barrel notes.

2009 Paul Hobbs, Chardonnay, Ulises Valdez, Russian River Valley
This wine is 100% Chardonnay sourced from the Ulisez Valdez Vineyard planted in 2002 on well-drained, brown sandy loam soils. The fruit was barrel-fermented with indigenous yeasts, underwent malolactic fermentation, and was aged 13 months in 67% new French oak barrels.  With good aromatic lift the nose reveals ripe white fruit.  In the mouth the fruit is delicate, flavorful, floral, and ample in scope.  The flavors become pastille with baking spices and creamy toast.

2009 Cross Barn, Pinot Noir, Anderson Valley
This wine is 100% Pinot Noir, fermented with indigenous and inoculated yeasts, and aged for 12 months in 23% new French oak barrels.    The nose is very fruit driven with brighter red aromas.  In the mouth the ripe fruit has a licorice note with tart/tangy cherries, and a sweet spiced finish.  Nice.

2009 Paul Hobbs, Cabernet Sauvignon, Napa Valley
This wine is 98% Cabernet Sauvignon and 2% Petite Verdot sourced from Beckstoffer Dr. Crane, Beckstoffer Las Piedras, Beckstoffer To Kalon, and Stagecoach vineyards. The fruit was fermented in stainless steel, underwent malolactic fermentation in barrels, and was aged for 20 months in 74% new French oak barrels.  There was brambly fruit on the nose.  In the mouth the flavors are rich and expansive with gritty fruit, leather notes, good grapey tannins, and a chewy finish.  Very good.

2005 Paul Hobbs, Cabernet Sauvignon, To-Kalon, Napa Valley
This wine is 100% Cabernet Sauvignon sourced from the Beckstoffer To Kalon vineyard. The fruit was fermented in stainless steel with indigenous yeasts, underwent malolactic fermentation in barrel, and was aged for 20 months in 100% new French oak barrels.  In the mouth there are flavors of baking spices and creme caramel in this seductive wine.  Well stored and still tight, nevertheless the racy red and blue fruit is lifted in the mouth with a pervasive inky quality and chewy aftertaste.  A treat to try.

2007 Paul Hobbs, Syrah, Kick Ranch, Sonoma County
This wine is 100% Syrah sourced from the Kick Ranch Vineyard planted in 2001. The fruit was fermented in stainless steel with indigenous yeasts, underwent malolactic fermentation in barrel, and was aged for 18 months in 67% new French oak barrels.  There is a familial nose with powdery, ripe fruit, and sweet spice. In the mouth the flavors are focused with black and red fruit which is tight with a linear inkiness in the finish.  Minerals and spice come out in the aftertaste.

Table 10 – Paul Hobbs Imports

Laura Corrigan, Paul Hobbs Imports

The Pulenta Estate wines show good value with  Bramare, Malbec, Machiori showing serious quality.

2011 La Flor de Pulenta Wines, Cabernet Sauvignon, Mendoza
This wine is 100% Cabernet Sauvignon sourced from vines at 3,215 feet. It underwent malolactic fermentation with 50% aged in used French oak barrels.  The nose of fruit mixed with a touch of greenhouse florals with delicate texture.  In the mouth the ripe red and blue fruit was a little racy.

2008 Pulenta Estate, Malbec, Mendoza
This wine is 100% Malbec sourced from vines at 3,215 to 3,445 feet. The wine was aged for 12 months in 100% new French oak barrels.  The nose was a little more aromatic and brambly.  In the mouth the black fruit had a cool aspect, plenty of acidity and showed firm structure.

2009 Bramare, Cabernet Sauvignon, Lujan de Cuyo, Mendoza
This wine is 100% Cabernet Sauvignon sourced from vines at 3,018 to 3,537 feet. . The fruit was fermented in stainless steel, underwent malolactic fermentation in barrel, and aged for 18 months in 70% new French and American oak barrels.  The nose was concentrated.  In the mouth the riper flavors had a powdery texture, a bit of spice, became chewy and had good ripe tannins.

2008 Bramare, Malbec, Machiori, Mendoza
This wine is 100% Malbec sourced from 50-year-old vines in the Machiori Vineyard. The fruit was fermented in stainless steel, underwent malolactic fermentation in barrel, and aged for 18 months in 37% new French and American oak barrels.  This showed cool strength and powder, the spicy tannins were well-integrated with the slightly tart red fruit.  The wine software enters the mouth then effortlessly expands to coat everything.  Nice.

Table 11 – Gouguenheim Winery

Patricio Gougenheim, Gouguenheim Winery

From this selection of value priced wines I would recommend the Malbec, Reserva.

2009 Gouguenheim, Merlot, Mendoza
This wine is 100% Merlot sourced from vines at 3,600 feet. It was aged for four months in American and French oak. There was a leafy, flora nose with some texture. In the mouth the fruit had a rounder mouth feel, with powdery greenhouse notes, drying stones, and black fruit on the teeth.

2010 Gouguenheim, Syrah, Mendoza
This wine is 100% Syrah sourced from vines at 3,600 feet. It was aged for four months in American and French oak. There was a young nose of fruity berries. In the mouth the fruit was fresh and controlled with some powdery sweetness.

2009 Gouguenheim, Malbec, Mendoza
This wine is 100% Malbec sourced from vines at 3,600 feet. It was aged for four months in American and French oak. There was a tight nose with floral red and black fruit and drying tannins.

2010 Gouguenheim, Malbec, Reserva, Mendoza
This wine is 100% Malbec sourced from vines at 3,600 feet. It was aged for eight months in American and French oak. There was a tight, spicy red fruit nose. In the mouth the tart red fruit had fine texture, spicy tannins, a creamy mouth feel and tilted towards brighter fruit.

Table 15 – A. A. Badenhorst Family Wines

Adi Badenhorst, A. A. Badenhorst Family Wine

Adi was great fun to taste with.  I particularly liked the Family White Blend, Red Secateurs, and Family Red Blend.  These are fun and tasty wines from South Africa with a strong personality.

2011 Badenhorst , Chenin Blanc Secateurs, Coastal Region
This wine is 100% Chenin Blanc sourced from vines mainly planted in the 1960s. The fruit was picked over 12 days and added each day to what was already fermenting. It was aged on the lees for seven months. There was a nose of nutty white fruit. In the mouth there was a big mouthfeel with creamy, nutty white fruit, delicate white peach and apricot flavors.

2009 Badenhorst, Family White Blend, Coastal Region
This wine is a blend of 29% Chenin Blanc, 23% Roussane, 10% Grenache Blanc, 11% Viognier, 11% Chardonnay, 5% Colombard, 5% Grenache Gris, 2% Verdehlo, 2% Semillon, and 2% Clairette Blanche. The fruit was fermented with indigenous yeasts and aged for 13 months in 500 and 600 liter old oak casks before blending and a further 6-8 months aging on the lees in a single concrete tank. This revealed ripe fruit, slightly nutty with good integration of fruit and acidity, along with texture, some depth, and sweet spice.

2011 Badenhorst, Rose Secateurs, South Africa
This wine is a blend of Cinsault, Shiraz, and Grenache. The Cinsault was sourced from vines planted in 1963 with the Grenache sourced from vines planted in 1951. This seemed old-school with a hint of cheese.

2010 Badenhorst, Red Secateurs, Coastal Region
This wine is a blend of Shiraz, Cabernet Sauvignon, Carignan, Cinsault, and Grenache sourced from granite soils. The fruit is fermented in cement tanks then aged for 14 months on the lees in casks, foudres, and cement tanks. There was a nice Rhone nose with some roasted earth. In the mouth the bright red fruit took on weight with air along with old-style perfume, a racy aspect, along with spicy, very fine drying tannins. There was black fruit in the finish. Very easy to drink.

2007 Badenhorst, Family Red Blend, Coastal Region
This wine is a blend of 80% Shiraz, 10% Mourvedre, 7% Cinsault or Cape Hermitage, and 3% Grenache. The fruit is stomped by food and fermented with indigenous yeasts. It was then age for 16 months in 500 liter used casks. There was a delicate, fruity nose with a hint of bramble. In the mouth the minerally red fruit was fresh and mixed with ripe tannins and a hint of white citrus peel flesh. Very young and in need of age.

Table 16 – Glenelly Estate

Nicolas Bureau, Glenelly

From May de Lencquesaing the previous owner of Chateau Pichon Longueville Comtesse de Lalande in Bordeaux these, are serious, classically made wines.  I particularly liked the 2009 Cabernet Sauvignon and the 2008 Lady May.  I would be curious to try the Lady May in several years.

2009 Glenelly, Cabernet Sauvignon, Stellenbosch
This wine is 100% Cabernet Sauvignon which was fermented with natural yeasts in stainless steel tanks. It underwent malolactic fermentation in French oak barrels then was aged for 12 months in 33% new oak.  There was a nose of greenhouse florals and a bit of roast.  In the mouth the approachable flavors were of dark red fruit, violets, racy, and a little spicy.  Definitely enjoyable.

2010 Glenelly, Cabernet Sauvignon, Stellenbosch
This wine is 100% Cabernet Sauvignon which was fermented with natural yeasts in stainless steel tanks. It underwent malolactic fermentation in French oak barrels then was aged for 12 months in 33% new oak.  This nose was young with similar with greenhouse florals and roast.  In the mouth the flavors were more delicate than the 2009 with spunti notes.  The wine was delicate with spicy, very fine tannins.

2007 Glenelly, Grand Vin de Glenelly, Stellenbosch
This wine is a blend of 44% Shiraz, 31% Cabernet Sauvignon, 24% Merlot, and 1% Petit Verdot which was fermented with natural yeasts in stainless steel tanks. It underwent malolactic fermentation in French oak barrels then was aged for 18 months in 33% new oak.  The tight nose was slightly mature.  There were lean, delicate dark purple fruit to this restrained wine.  Seem classical for aging.

2008 Glenelly, Lady May, Stellenbosch
This wine is a blend of 91% Cabernet Sauvignon and 9% Petit Verdot which was fermented with natural yeasts in stainless steel tanks. It underwent malolactic fermentation in French oak barrels then was aged for 24 months in 33% new oak.  The nose was finely textured and enjoyable.  In the mouth there was good concentration and leafy floral flavors which were still tight.  There were fine, expensive tasting tannins in this wine with a finish which was racy, nice, and supported by good acidity.  Very good.

Table 17 – Warwick Wine Estate and Vilafonte

Mike Ratcliffe, Warwick Estate and Vilafonte

After drinking Warwick Wines for a decade it was a treat to meet Mike Ratcliff.  The Three Cape Ladies is in need of age but the Vilafonte, Series C reveals hints of development and is downright attractive.  Be sure to check out the upcoming James Bond movie where 007 enjoys a glass of the Three Cape Ladies.

2008 Warwick, Pinotage, Old Vines, Stellenbosch
This wine is 100% Pinotage which was aged for 18 months in second and third use 225 liter barrels. There was a nose of ripe red fruit. In the mouth the flavors were red with linear acidity then a racy black fruit with a fine texture.

2009 Warwick, Three Cape Ladies, Stellenbosch
This wine is a blend of Cabernet Sauvignon, Shiraz, and Pinotage which was fermented in stainless steel tanks. It underwent malolactic fermentation then aged for 28 months in 33% new 225 liter French oak barrels. The ripe red and black fruit was structured and tight, will greatly benefit from age.

2007 Vilafonte, Series M
This wine is a blend of 32% Cabernet Sauvignon, 32% Merlot, 30% Cabernet Franc, and 5% Malbec. There was good fruit on the nose which was expressive and articulate. In the mouth there was black and red fruit which was juicy. Needs a few years to express itself.

2006 Vilafonte, Series C
This wine is a blend of 54% Cabernet Sauvignon, 40% Merlot, and 6% Cabernet Franc. Though more structured there was a really nice mouthfeel with black fruit flavors, minerals, cedar, expansive flavors, and long aftertaste. Quite nice.

Table 18 – Semeli Estate Winery and Dalamaras

Leonidas, Semeli Estate Winery and Kostis, Dalamaras

The Semeli wines were of lighter personality.  The 2005 Dalamaras had an interesting nose and showed drier and lighter in the mouth than I expected.  The oldest Greek wine I have had yet and it has plenty of life ahead.

2010 Semeli, Feast, Agiorgitiko, Peloponnese
There was a good floral nose of red and blue fruits. In the mouth the red and black fruit mixed with plenty of acidity, stones, was light in the mouth and a touch soft.

2010 Semeli, Agiorgitiko, Peloponnese
This had a floral nose, a bit darker and riper, with some structure and hints of raciness.

2005 Dalamaras, Paliokalias, Xinomavro, Naoussa
This wine is 100% Xinomavro. There was a light to medium-strength maturing nose. There were drier, mature flavors in the mouth with lots of salivating acidity. It took on some dark red fruit and became a little racy.

Table 19 – Trireme Imports

Josh Lavis, Trireme Imports

I knew I had to taste the wines of Trireme Imports since I am on a bit of a Greek wine kick.  Of the white wines I enjoyed the Hatzidakis, Assyrtiko and for the reds the Nikiforou Cellars, Red Blend.

2010 Petros Honas, Phelonoe, Muscat, Limnos
This wine is 100% Muscat. The nose was very aromatic with floral and ripe fruit aromas. In the mouth it was very dry with a nutty flavor.

2010 Hatzidakis, Assyrtiko, Santorini
This wine is mostly Assyrtiko with some Athiri and Aidini. There was a very light, delicate nose. In the mouth it was a little richer with a focused core throughout and something akin to flor. There was a good mouth feel and some spice along with a saline quality.

2010 G. Lafazanis, Epicus, Agiorgitiko, Peloponnese
This wine is 100% Agiorgitiko. There was a light nose of floral fruit and a touch of caramel. In the mouth the br red fruit turned grapey, was light in flavor, a little soft, with a bit of a citric finish.

2009 Nikiforou Cellars, Red Blend, Peloponnese
This wine is a blend of 80% Agiorgitiko and 20% Grenache. There was a nice nose, showing more mature aromas including wood box. The mouth was fresher and younger thought it still followed the nose a bit but more bright and grapey.

Table 20 – Quinta das Arcas

Antonio Montiero, Quinta das Arcas

The Tinto will make for a good spring wine and still reasonably, priced the Tapada de Villa, Reserva was my favorite of these three wines.

2010 Conde Villar, Tinto, Regional, Alentejo
This wine is a blend of Aragonez, Trincadeira, Allicante Bouschet, and Touriga Nacional.  Aromas of bright red fruit with a touch of floral on the nose.  In the mouth the fruit was quite ripe with black and red fruit, floral component, and grapey character.

2009 Conde Villar, Tapada de Villa, Alentejo
This wine is a blend of Allicante Bouschet, Touriga Nacional, Aragonez, and Trincadeira.  The nose was more lifted than the Tinto with piercing red fruit and chocolate aromas.  In the mouth the tart red fruit mixed with old perfume then softened up with light acidity as the flavors followed the nose.  It wrapped up with strong and spicy fine tannins.

2009 Conde Villa, Tapada de Villa, Reserva, Alentejo
This wine is a blend of Allicante Bouschet, Aragonez, and Alfrocheiro.  Produced in only the best years the nose was of blacker fruit, a touch floral with sweet aromas.  In the mouth the flavors were more lifted with lanolin, a good delicate strength, black fruit in the finish, and powerful grapey fine tannins in the aftertaste.

Table 21 – Quinta do Crasto

Miguel Roquette, Quinta do Crasto

I have enjoyed the well-priced Tinto before so was pleased to see the Superior show well and would definitely recommend trying the Old Vines, Reserva in five or more years.

2009 Quinta do Crasto, Flor De Crasto, Douro
This wine is a blend of Tinta Roriz, Touriga Franca, and Touriga Nacional sourced from 8-10 year old vines on soils of schist. It was fermented and aged in stainless steel. The nose was expressive with fruity, grapey aromas. In the mouth the slightly ripe fruit was fresh, perfumed with simpler flavors. This was a nose driven wine.

2009 Quinta do Crasto, Tinto, Douro
This wine is a blend of Tinta Roriz, Touriga Franca, and Touriga Nacional sourced from 20+ year old vines on soils of schist. It was fermented and aged in stainless steel. The nose revealed darker fruits along with red grapey aromas. In the mouth the chewy red and blue fruit had some perfumed, a nice finish, and the right amount of drying tannins.

2009 Quinta do Crasto, Superior, Douro
This wine is a blend of Touriga Nacional, Tinta Roriz, Touriga Franca, and Souzao sourced from old vines on soils of Schist. It was fermented in stainless steel and aged for 12 months in 225 liter French oak barrels. There was more depth to the fruit in the nose. In the mouth the medium bodied wine had hints of sweet spice, perfume, and a longer finish. There was red fruit and perfumed lavender in the aftertaste. Will age well.

2009 Qiunta do Crasto, Old Vines, Reserva, Douro
This is a field blend of 35+ varietals averaging over 70 years of age. The food trodden fruit is then aged for 16 months in 85% French and 15% American oak barrels. Though double-decanted one hour prior the dark brambly nose did not give up much. There was a good mouthfeel, depth to the fruit, ripe tannins, and overall pleasure.

Table 23 – Grupo Pesquera

Miguel Angel Bocos, Grupo Pesquera

All of these wines are 100% Tempranillo so this was an interesting selection to taste through.  The El Vinculo was the largest of all of them, the two Pesquera are young and in need of age to reveal themselves.  I still think the Dehsa La Granja is quite attractive and strongly priced for the quality.
2005 El Vinculo, Crianza, La Mancha
This wine is 100% Tempranillo which was aged for 18 months in new American oak barrels. There was a nose of maturing red fruit. In the mouth this wine was riper and bigger with flavors of dried Asian noodles, some black fruit, supporting acidity, and a pervasive aftertaste.

2008 Condado de Haza, Ribera del Duero
This wine is 100% Tempranillo which underwent malolactic fermentation and was aged for 15 months in mostly American oak. There was stinky red fruit with sweaty leather on the nose. In the mouth there were red grapefruit flavors at first followed by young, light, and simpler bright red fruit.

2005 Dehesa La Granja, Zamora
This wine is 100% Tempranillo which underwent malolactic fermentation in new oak barriques followed by aging for two years in barrel. There was a slightly brambly red fruit nose with a hint of balsam. In the mouth there was good mouthfeel to the young and focused fruit. The good acidity mixed with drying tannins. This is at a young stage and needs age. Tasty.

2000 Dehesa La Granja, Seleccion, Zamora
This wine is 100% Tempranillo which was aged for 30 months in new French barriques. The nose was mature with a little cedar but remained tight. In the mouth there was good minerality, racy flavors with easily expanded in the mouth. There were old oak notes and black fruit in the finish.

2008 Pesquera, Reserva, Ribera del Duero
This wine is 100% Tempranillo which was aged for 24 months in American oak barrels. The nose revealed hard black and floral aromas supported by some red grapefruit. In the mouth the delicate red fruit had red citrus back it then drying tannins.

2008 Pesquera, Tinto, Ribera del Duero
This wine is 100% Tempranillo which was aged for 18 months in American oak barrels. There was a young, tight nose. In the mouth the red and blue fruit was a bit chewy followed by a grapey finish and drying tannins. Needs age.

Table 28 – Dr. Fischer

Karin Fischer, Dr. Fischer

Karin Fischer aims to make mineral-driven wines that are food friendly.  Both of these wines show good characteristics.

2010 Dr. Fischer, Riesling, Estate
There was a light nose of white fruit and apricots. In the mouth the wine showed focus with nice, crisp perfumed white fruit which turned towards grapefruit.

2010 Dr. Fischer, Riesling, Ockfener Bockstein Kabinett, Mosel
There was a ripe and fresh nose. In the mouth the flavors were very precise, with lots of minerals, orange-like citrus notes, and a dry finish.

Table 28 – Weingut Fitz-Ritter

Achim Eberle, Weingut Fitz-Ritter

The Sekt was an easy-going drink but since I do not drink much Gewurtztraminer these days I was curious to try the Spatlese.  Though I would prefer a bit more acidity for this sweeter wine, it is nonetheless quite interesting with its melons, rose, and old-perfume.

NV Weingut Fitz-Ritter, Riesling Sekt, Pfalz
This wine is 100% Riesling. There was light, yeasty, delicate fruit on the nose. In the mouth it was apple-like with very crisp entrance into the mouth, very fine bubble, along with a good mouthfeel and acidity.

2010 Weingut Fitz-Ritter, Gewurtztraminer Spatlese, Pfalz
There was a medium strength nose of melons and ripe, floral fruit. In the mouth there were floral, rose notes, a touch of sweetness and perhaps lychee through. There was a long finish with old-perfume flavors.

Table 29 – Weingut Georg Albrecht Schneider

Ursula Muller, Weingut Georg Albrecht Schneider and Weingut Muller

I must admit I particularly liked the red Dornfelder Trocken.

2009 Schneider, Dornfelder Trocken, Rheinhessen  
The nose was very fresh with bright red cherry aromas. In the mouth the fruit was very focused, floral, and with a mineral vein before taking on black red fruit and good acidity.

2009 Schneider, Riesling, Niersteiner Paterberg Kabinett, Rheinhessen
The nose was light with medium to dark yellow fruit. In the mouth there was ripe, yellow and white fruit, underlying acidity and minerals. There was some residual sweetness.

2010 Schneider, Riesling, Niersteiner Hipping Spatlese, Rheinhessen
There was a delicate yet lively nose. In the mouth the floral yellow fruit was ripe with plenty of acidity and a long, textured finish.

Table 29 – Biohof Pratsch

Jan Kux, Naturally Organic Agriculture, Biohof Pratsch

Of these three wines I enjoyed the Gruner Veltliner Rotenpullen for its balance of minerals and acidity.  One could drink this wine without food, which is typically what I do.

2011 Biohof Pratsch, Gruner Veltliner, Weinviertel
This had a nose of apples and yellow fruit. In the mouth there was almost piercing acidity, calcium like minerals, and a dry aftertaste.

2010 Biohof Pratsch, Zweigelt, Weinviertel
There was a light red nose. In the mouth the young, grapey flavors mixed with good acidity, some texture, and purple flavors in the finish.

2010 Biohof Pratsch, Gruner Veltliner Rotenpullen, Weinviertel
This revealed stones on the nose. It was richer in the mouth with stones, and more focus.

The 2012 Bacchus Importers Portfolio Tasting

Baltimore

This week I took the time to drive up to Baltimore for the Bacchus Importers 2012 Portfolio Tasting held at the Hippodrome Theatre.  Built in 1914 the Hippodrome contains an intimate hall lit primarily by natural light from the large windows.  The tables were arranged around the walls of the hall and also in a rectangle at the center.  Together they held almost 400 different wines.  Just outside of the hall there were tables holding some 75+ different spirits.  Though only a fraction of the Bacchus portfolio there were more than enough selections for the afternoon at all price points.  I knew that could only stay for two and a half hours so I decided to visit both individual wineries and importers.  A large number of people attended this tasting and in looking at name tags it appeared that almost every restaurant, wine bar, and wine store in Maryland, DC, and Virginia were present.  There was quite a buzz and press of people mid-afternoon, clearly illustrating the importance of wine in this region.

The Hippodrome Theatre

Though a single pour at a portfolio tasting is no substitude for properly tasting through an entire bottle, with focus and note taking, I find that the broad exposure is particularly informative.  Equally important for me is to meet other people.  The majority of my posts are generated from wines tasted at home and as of yet, importers, distributors, and wineries do not appear at my doorstep.  So this Spring I am doing my best to head out to these portfolio tastings to expand my relationships.  I spent part of the tasting with Shane Verburg, who not only works at Bacchus Importers but is also my friend and neighbor.  I am particularly thankful for the introduction to wines I had never tried before.

Below you will find my tasting notes, again these are more impressions, but they should give some idea about the wines I tasted.  I managed to taste 49 wines from 12 tables.  The wines are organized alphabetically by the table they were located at and within a table, by the order in which they were tasted.

Breggo

This was my first time tasting the wines of Breggo.  I thought the 2009 Pinot Noir was drinking quite well now and will develop over the  short-term.  Of the single vineyards I preferred the Savoy and think this will make a fine candidate for aging.

Lee Abraham, Breggo/Cliff Lede

2010 Breggo, Pinot Gris, Wiley Vineyard,  Anderson Valley
This wine is 100% Pinot Gris which was whole cluster pressed, fermented in neutral French oak.  It saw no malolactic fermentation and was aged for 10 months sur lie in barrel.  The nose was fruity with old perfume and did not reveal what was about to surface. In the mouth there was super ripe and sweet fruit with spice, almost tasted of residual sugar.

2009 Breggo, Pinot Noir, Anderson Valley
This wine is 100% Pinot Noir which was fermented with indigenous yeasts then aged for 10 months in 44% new 60-gallon French oak barrels.  The restrained nose contained darker fruit. In the mouth there were ripe and dark, black fruit. The ripe flavors quickly focused to linear, fruity, and well delivered profile. Tasty.

2009 Breggo, Pinot Noir, Ferrington Vineyard, Anderson Valley
This wine is 100% Pinot Noir which was fermented with indigenous yeasts then aged for 15 months in 56% new 60-gallon French oak barrels. There was a nose of red fruit with some dark roast hints. In the mouth this was ripe and sweet at first but developed structure with a good racy finish.

2009 Breggo, Pinot Noir, Savoy Vineyard, Anderson Valley
This wine is 100% Pinot Noir which was fermented with indigenous yeasts then aged for 15 months in 63% new 60-gallon French oak barrels.  There was a dark nose, almost stinky. In the mouth the darker fruit bore some minerality with chewy dark fruit in the finish, fine+, spicy tannins, and ripe notes in the aftertaste. Young should develop quite well.

Brewer-Clifton

It was a treat to meet Greg Brewer and to taste his wines.  The Santa Rita Hills wines are produced from fruit sourced from multiple vineyard sites including Mount Carmel.  The Mount Carmel wines are specifically from that vineyard site with the soils featuring more clay and limestone.  Each varietal is handled the same regardless of vineyard site.  The simplicity of the tasting showcased the differences of the vineyard blend of the Santa Rita Hills wines against that of Mount Carmel.  The Chardonnays clearly need several years of age to loosen up.  I thought both of the Pinot Noirs were quite interesting and though young, were quite engaging.

Greg Brewer, Brewer-Clifton

2009 Brewer-Clifton, Chardonnay, Santa Rita Hills
There was a very subtle nose. In the mouth the precise fruit was almost tart with plenty of acidity that turned towards an apple-like profile. The finish was lifted with a touch of wood? along with good texture in the afteratse. Needs time.

2009 Brewer-Clifton, Chardonnay, Mount Carmel, Santa Rita Hills
This nose was a touch more aromatic with hints of ripe yellow fruit. The initial burst of fruit covered the mouth with acidity peaking in the ethereal finish.

2009 Brewer-Clifton, Pinot Noir, Santa Rita Hills
This was very aromatic with a lifted and finely textured nose of red and blue fruit along with some floral aromas. In the mouth the red fruit was floral with lavender flavors and a good aftertaste revealing ripeness and sweet spice. The sides of the tongue were coated with minerals and black fruit. Really, quite nice.

2009 Brewer-Clifton, Pinot Noir, Mount Carmel, Santa Rita Hills
This was darker with a low-lying nose. In the mouth the bright, tart red fruit moved to floral, minerally black fruit in the middle. It was quite lively as it stuck to the mouth and tongue. Good texture and flavorful tannins.

The Crowd at Full-Swing

Cliff Lede

These were also poured by Lee Abraham.  The regular Cabernet Sauvignon Stags Leap District (SLD) showed strong immediate presence and while it will develop with age, was enjoyable for its youthful vigor.  The Poetry stepped this up and was particularly appealing for its quiet power.

2010 Cliff Lede, Sauvignon Blanc, Napa Valley
This wine is 99% Sauvignon blanc and 1% Semillon.  The fruit was fermented in 66% stainless steel tanks, 26% French oak barrels, 7% concrete eggs, and 1% stainless steel drums.  There was no malolactic fermentation.   The nose was leaner and grassier. In the mouth the flavors were greener with grassy notes and dried herbs. There is an approachable softness and notes of apricot in the finish.

2009 Cliff Lede, Cabernet Sauvignon, Stags Leap District
This wine is a blend of 90% Cabernet Sauvignon, 6% Petit Verdot, 2% Malbec, 1% Merlot, and 1% Cabernet Franc which was aged for 17 months in 60% new French oak. The nose was interesting with red and blue fruit, a bit of herbs, with good aromas reminiscent of traditional Bordeaux. In the mouth the flavors were very forward, racy, and perfumed before dark blue and black fruits come out. The drying tannins are well integrated and there was a good aftertaste. Approachable but will age.

2009 Cliff Lede, Cabernet Sauvignon, Poetry, Stags Leap District
This wine is a blend of 78% Cabernet Sauvignon, 11% Cabernet Franc, 8% Merlot, 2% Petit Verdot, and 1% Malbec which was aged for 18 months in new Frnech oak. The nose was restrained with blue fruit than tart red notes. In the mouth the focused fruit was racy with blue and black flavors, minerality, and a quiet power. There was black fruit in the aftertaste along with spicy, drying tannins.

Crew Wine

Shane wanted me to try this “grapefruit stick” and boy was it ever.  I could smell the wine as it was poured into my glass from a few feet away but in the mouth it showed good balance. Definitely fun.

2011 Chasing Venus, Sauvignon Blanc, Marlborough, New Zealand
This wine is 100% Sauvignon Blanc suorced from four different vineyard sites.  This certainly was a grapefruit stick! The grapefruit aromas leapt out of the glass. In the mouth it was more restrained, almost prickly, with grapefruit flavors and a tart citrus–peel aftertaste. A good fruit monster.

De Maison Selections

It was a pleasure to see Steven Alexander again after the Los Tres Mosqueteros tasting.  I only tried three wines which I did not taste previously. All three were different and good.  The Dominio de Bibei should be aged so the others make good short-term wines.

Steven Alexander, De Maison Selections

2010 Juan d’Angura, Garnatxa, Montsant, Spain
This wine is 100% Garnatxa sourced from 15 year old vines on chalky clay soils.  The fruit was fermented in stainless steel.  The good nose revealed focused red fruit and perfume. In the mouth there were ripe berries and strawberry candy. This clean wine had a haunting perfume in the aftertaste and perhaps some inky minerals.

2007 Dominio de Bibei, Lalama, Ribera Sacra, Spain
This wine is a blend of 91% Mencia, 6% Garnacha, and 3% Mouraton sourced from 15-100 year old vines located in slate and clay soils.  It was fermented with indigenous yeatss in 85% foudre and 15% open barrels.  It was then aged for 21 months in 65% used French oak barrels and 35% foudre.  The nose was scented with lifted red fruit. In the mouth the good flavors turned towards tart red fruit and stones, which was focused and clean.  This should be cellared.

2007 La Granja Nuestra Senora de Remelluri, Rioja, Spain
This wine is a blend of 90% Tempranillo, 5% Garnacha, and 5% Graciano sourced from 10-90+ year old vines on calcareous clay soils. It was fermented in stainless steel and wood vats then aged for 16 months in 6 year old French and American oak. There was a modern, dark complex nose of red fruit and florals. The well-done flavors were dark and restrained with spicess and a supple lightness that filled the mouth.  I find this quite approachable.

Louis Dressner

I only  sampled three wines and picked the Domaine Bernard Baudry because I seem to have drunk more Chinon this past year.  While both were good I particularly liked the Les Grezaux.

Josefa Concannon, Louis Dressner and Jean-Paul Brun, Domaine des Terres Dorées

2010 Domaine Bernard Baudry, Les Granges, Chinon
This wine is 100% Cabernet Franc sourced from a 6 hectare parcel  of vines planted between 1985 and 1988 on gravel and sand soils with clay-silica.  The fruit was fermented in vat then aged for seven months in barrel.  There was a light nose of delicate red fruit with some perfume. In the mouth there was tart red fruit which followed the nose, underlying perfume, and light but fine drying tannins.

2010 Domaine Bernard Baudry, Les Grezeaux, Chinon
This is 100% Cabernet Franc sourced from an old vines on limestone rich soils.  This had a nose of brambly fruit and lifted perfume. There was great presence as the mouth followed the nose before taking on light red fruit in the finish and a good aftertaste complete with drying tannins.

2010 Chateau d’Oupia, Minervois
This wine is a blend of 50% Carignan, 40% Syrah, and 10% Grenache sourced from 50+ year old vines on soils of rocky clay, clay, and limestone.The restrained nose had aromas of harder, black-red fruit. In the mouth there was controlled ripeness, red grapefruit, and some inkiness. This will age and eventually shine.

DuMOL

This was a fun tasting as I enjoy comparisons. The Clare, Chloe, and Isobel were a bit more delicate and nuanced than the Russian River Valley but the Chloe stood above all with the articulate depth of its flavors.

Tom Pillsbury, DuMOL

2009 DuMOL, Chardonnay, Russian River Valley
This wine is 100% Chardonnay sourced from Dutton Ranch, estate, Heintz, Ritchie, and Hyde vineyards.  The fruit was barrel fermented with indigenous yeasts, underwent malolactic fermentation then aged for 15 months in 40% new French oak.   The nose had richer, yellower fruit along with some barrel nose. The rich mouthfeel was lifted with good weight and the flavors approached that of tropical. It was racy with sweet baking spices and toast in the aftertaste. This should be broadly appealing.

2009 DuMOL, Chardonnay, Clare, Russian River Valley
This wine is 100% Chardonnay sourced from the Hyde Vineyard.  The fruit was barrel fermented with indigenous yeasts, underwent malolactic fermentation then aged for 16 months on the lees in 50% new French oak.  This had a more delicate nose of yellow fruit and ripeness. In the mouth the fruit was ripe but focused with a delicate midpalate and textured tannins. There was a long aftertaste. Very nice.

2009 DuMOL, Chardonnay, Chloe, Russian River Valley
This wine is 100% Chardonnay sourced from the Ritchie, Searby, and Lorenzo vineyards.  The fruit was barrel fermented with indigenous yeasts, underwent malolactic fermentation then aged for 16 months on the lees in 50% new French oak. This revealed yellow and green (think apple) fruit with a lighter balance than the Clare but was deep and more articulate. In the mouth the youthful fruity flavors were expansive with good mouthfeel and seamlessly integrated acidity. There is a lot of depth to this wine and good baking spices in the aftertaste.  Lovely.

2009 DuMOL, Chardonnay, Isobel, Russian River Valley
This wine is 100% Chardonnay sourced from the Heintz Vineyard.  The fruit was barrel fermented with indigenous yeasts, underwent malolactic fermentation then aged for 14 months on the lees in 50% new French oak. This revealed restrained yellow fruit on the nose. In the mouth the flavors burst in with bright, almost tart, yellow fruit. Good overall texture. This definitely needs time to settle down as compared to the others.

2009 DuMOL, Pinot Noir, Russian River Valley
This wine is 100% Pinot Noir sourced from the seven vineyards.  The fruit was barrel fermented with indigenous yeasts, underwent malolactic fermentation then aged for 11 months in 40% new French oak.There was an aromatic Pinot Noir nose. In the mouth the racy blue fruit comes out at first then a good mouthfeel, followed spicy blue-black fruit. Very approachable.

Europvin

I thought the CUNE showed a bit tight but Mauro was great in its youth and should easily benefit from several years worth of age.

Nic Bradley, Europvin

2007 CUNE, Reserva, Rioja, Spain
The nose was scented with dark, red fruit. In the mouth there was a quick burst of flavor before becoming restrained. Modern with some tannis, and a bit focused at this point it is a solid wine that should last for the mid term.

2008 Bodegas Mauro, Crianza, VdT de Castilla y Leon, Spain
This wine is a blend of 86% Tempranillo and 14% Syrah from the Tudela de Duero and Santibanez de Valcorba vineyards.  It was aged for 16 months in French and American oak.  This was nice with a lift nose containing notes of roast. In the mouth the wine was racy with some old-school flavors, a touch of perfume, and spicy tannins. I particularly liked the darker aspect. Give this a few years to develop.

Hanzell Vineyards

What a treat to taste the wines of Hanzell.  Like the Brewer-Clifton wines I felt the Chardonnays will clearly develop from several years worth of age whereas the Pinot Noir show good approachfulness right now.  And they will age as well.

John Buckley, Hanzell Vineyards

2010 Hanzell Vineyards, Sebella, Chardonnay, Sonoma Valley
This wine is 100% Chardonnay from younger vines which was fermented in stainless steel then aged in neutral oak.  The nose revealed fresh, young, yellow-green fruit that was ripe. In the mouth there was fresh fruit, youthful flavors with a good mouthfeel that moved towards crispness. This mouthfilling wine left the impression of slight tannins. Needs a few years to unwind.

2009 Hanzell Vineyards, Chardonnay, Sonoma Valley
This wine is 100% Chardonnay sourced from vines averaging 30 years of age.The nose was darker than the Sebella with floral, yeast, and barrel components. In the mouth there was restrained, fresh fruit with a bigger mouth feel, nice ripe yellow fruit, a citrus aspect, and an aftertaste with good ripeness. Needs age.

2009 Hanzell Vineyards, Pinot Noir, Sonoma Valley
This had a light nose of ripe cherries and Pinot Noir fruit, a hint of blue fruit, and overall good depth. In the mouth the red and blue fruit was structured with somewhat ethereal flavors of black fruit and minerals. In the finish there were fine but ripe tannins. This was quite enjoyable right now.

Marc de Grazia

I met Todd Ruby last November when he poured several wines at MacArthur Beverages, including selections from Chehalem.  Though I really liked the Chehalem wines I decided to skip them at this tasting since I had sampled a few before and had not had these Italian selections.  I particularly liked the Fattoria Le Terrazze and San Filippo.

Todd Ruby, Pouring Marc de Grazia

2010 De Angelis Gioacchino, Rosso, Lacrima Christi del Vesuvio, Italy
This wine is a blend of 60% Piedirosso and 40% Aglianico.The nose contained red fruit with a subdued floral perfume. In the mouth there was almost cool, sweet tuna-sushi fruit (for lack of a better description and not negative) and an earthy tone.

2009 Fattoria Le Terrazze, Rosso Conero, Italy
This wine is 100% Montepulciano sourced from vines planted in 1999 and 2001 on calcarous clay and sandy soils.  It was aged for 12 months in medium-sized oak casks.  The nose was enjoyable with good red and blue fruit. In the mouth the flavors were ripe, perfumed, and a bit spicy before its dark power expanded in the finish. Nice stuff.

2010 Giovanni Corino, Dolcetto d’Alba, Italy
There was youthful, purplish fruit on the nose. In the mouth there were flavors of red and purple fruit, puckering dry tannins, and a hint of perfume. Needs short term aging.

2006 San Filippo, Le Lucere, Brunello di Montalcino, Italy
This wine is 100% Sangiovese Rosso which was fermented in stainless steel, underwent malolactic fermentation in cement vats, stainless steel, and wood then aged for 24 months in barrels and barriques.  This had an inky, black fruited, perfumed nose. In the mouth there were good flavors of purple fruit and wood box in this mouthfilling, well-done wine. The tannins were ultra-fine.

Oasis Wines

Shane brought me over to Steve Ward’s table where I camped out at one end so that I could taste through the selections on his table.   Steve patiently walked me through all of the wines, which is fortunate because so many were tasty.  If I had to highlight a few: Bibbiano, Montornello, the Piaggia, Riserva, the Steltzner, Claret, the Vina von Siebenthal, Carmenere, and the Sean Thackery, Orion.

Steve Ward, Oasis Wines

2009 Bibbiano, Chianti Classico, Italy
This fruit is fermented in cement tanks then aged from 7-10 months in Slavonian oak.  The nose revealed interesting berries, raspberry and blue notes. In the mouth the flavors were earthy with more acidic red fruit, along with fine+ tannins in the aftertaste.

2009 Bibbiano, Montornello, Chianti Classico, Italy
This wine is 100% Sangiovese sourced from the Montornello parcel which was aged for 10-12 months in Slavonian oak casks.  The nose was more lifted with red fruit and a touch of floral aromas. With riper flavors in the mouth came dried spices and herbs, more drying tannins, and a bit of a racy character. Quite nice and definitely a lovely single parcel.

2008 Piaggia, Riserva, Carmignano, Italy
This wine is a blend of 70% Sangiovese, 20% Cabernet Sauvignon and Cabernet Franc, and 10% Merlot.  The wine underwent malolactic fermentation and aging for 18 months in French oak barriques.  The nose revealed red cherry and ripe fruits. In the mouth there were neat racy flavors, a great aged component, wood box, and all around a great Italian wine.

2008 Piaggia, Il Sasso, Carmignano, Italy
This wine is a blend of 70% Sangiovese, 20% Cabernet Sauvignon and Cabernet Franc, and 10% Merlot.  The wine underwent malolactic fermentation and aging for 18 months in French oak barriques.The nose was lifted and floral with ripe red fruit and tobacco. In the mouth the dark red fruit was more approachable, with perfume, lipstick, and a touch of earth.

2009 Steltzner Vineyards, Claret, Napa Valley
This wine is a blend of 64% Cabernet Sauvignon, 23% Cabernet Franc, and 13% Merlot which was aged for 22 months in French oak..  The nose was perfumed with licorice, blue fruits, and flowers. In the mouth the ripe black and blue fruit mixed with an old-perfume component before the fruit turned redder. The aftertaste carried perfumed tart red fruit, some sweetness, and fine tannins.

NV Sean Thackery, Pleiades XXII Old Vines, California
The nose showed bright, fruity-tooty aromas along with flowers. In the mouth there was a floral-soap component (for lack of a better description) with the perfume following the nose. The flavors become lifted and redder before taking on old perfume notes. Unique.

2009 Vina von Siebenthal, Carmenere, Valle de Aconcagua, Chile
This wine is a blend of approximately 90% Carmenere and 10% Cabernet Sauvignon which was fermented in stainless steel then aged for four months in French oak..  The aromatic and lovely nose had some good hints of barnyard stink. In the mout the flavors were red, with lipstick raciness, a little chewy then it expanded effortlessly in the mouth with a hint of minerals and a strong finish. Tasty.

2008 Vina von Siebenthal, Carabantes, Syrah, Valle de Aconcagua, Chile 
This wine is an approximate blend of 85% Syrah, 10% Cabernet Sauvignon, and 5% Petit Verdot which was fermented in stainless steel tanks then aged for 14 months in new barrels.  There was a more restrained nose of red candy. In the mouth cooler red fruit made was to young, inky flavors, and lots of fine drying tannins.

2009 Sean Thackery, Orion, Rossi Vineyard, St. Helena
There was a dark nose with aromas of lavender. In the mouth the low-lying dark fruit had power, seemed soft, but there was support along with perfume and acidity. With old school aromas and flavors this wrapped up with nice, sweet spices in the aftertaste. Needs age.

Shafer Winery

My Shafer Winery experience is limited to a few vintages of Chardonnay, Red Shoulder Ranch, Firebreak, and Relentless. Though the Hillside Select is sold out Shafer kindly sent over a few bottles so everyone could taste it.  What an absolute treat, it seemed boundless in its depth of flavors continually revealing more as I worked it in my mouth.  Fortunately the One Point Five is a very good selection instead and highly recommended.  Strong wines all around.

Dave Schroeder, Bacchus Importers pouring Shafer

2010 Shafer Winery, Chardonnay, Red Shoulder Ranch, Carneros
This wine is 100% Chardonnay sourced from Red Shoulder Ranch.  The fruit was whole cluster pressed and fermented with indigenous yeats in barrel.  There was no malolactic fermentation and it was aged for 14 months with 74% new French oak barrels and 25% stainless steel barrels.  The nose was very fruity with a touch of citrus before turning tropical in aroma. In the mouth there was ample acidity before turning creamy in the mouth with underlying floral flavors and lots of baking spices.

2009 Shafer Winery, Merlot, Napa Valley
This wine is a blend of 98% Merlot, 7% Cabernet Sauvignon, and 1% Malbec which was aged for 20 months in 60-gallon French oak barrels of wich 75% were new. The medium strength nose had a hint of butter at first then tight, mdark red and blue fruit. In the mouth there was a lot of brambly blue fruit with a racy aspect, underlying vanilla notes, lifted middle, and spicy finish. Well integrated tannins.

2009 Shafer Winery, Cabernet Sauvignon, One Point Five, Stags Leap District
This wine is a blend of 98% Cabernet Sauvignon and 2% Petite Verdot which was aged for 20 months in 100% new French oak barrels.  The nose revealed purple and black fruit with a lifted core. In the mouth the tarter red fruit morphed into blue fruit with a lovely floral/licorice middle. There were drying tannins on the lips and a lipstick quality. Though young this is really quite nice.

2007 Shafer Winery, Cabernet Sauvignon, Hillside Select, Stags Leap District
This wine is 100% Cabernet Sauvignon that was aged for 32 months in 100% new 60-gallon French oak barrels.  There was a calm, dark fruited, floral nose. In the mouth this calm, brooding wine slowly builds in the mouth. Though there are fine, drying tannins this wine has great depth, revealing more and more as you move it through your mouth. This is a long-lived, expansive aftertaste with that racy liptstick quality. Tremendous stuff.

2008 Shafer Winery, Relentless (Syrah), Napa Valley
This wine is a blend of 75% Syrah and 25% Petite Sirah which was aged for 30 monthsn in 100% new 60-gallon French oak barrels.  The tight nose was low-lying with dark fruit. In the mouth the ripe black fruit was fine, textured, and drying. There were spicy tannins and chewy fruit in this nice wine. Should last for some time.

Terlato Wines

I never would have guess the Ernies Els, The Big Easy was from South Africa and I suspect many others would not as well.  The Ca’Marcanda, Promis did taste Italian and was quite attractive.

Edward Melia, Terlato Wines

2010 Ernie Els, The Big Easy, Stellenbosch, South Africa
This wine is a blend of Shiraz, Cabernet Sauvignon, Mourvere, Cinsault, Viognier, and Grenache.  The tight nose contained red fruits, good wet fur, and flowers. In the mouth there were flavors of tart red fruit, some ripness, and a floral vein that made way to a black fruited finish. There were fine, drying tannins. I would never have guessed this to be South African.

2009 Ca’Marcanda (Gaja), Promis, Toscana IGT, Italy
This wine is a blend of Merlot, Syrah, and Sangiovese.  The nose was complex with dark red fruit. In the mouth there were leaner, delicate red fruit flavors, perfume, aged wood box, along with drying yet sweet fine tannins. Quite nice.

2010 Two Hands, Gnarly Dudes Shiraz, Barossa Valley, Australia
This wine is 100% Syrah that did not make it into Bella’s Garden.  It underwent malolactic fermentation then was aged for 12 months in hogsheads, 11% nrew French oak, and used oak.  There were ripe cherry flavors, big fruit, and sour red notes.

Shane Verburg and the Author

Notes from the 27th California Futures Tasting

Washington, DC home of the 27th California Futures Tasting

This past Saturday Lou and I attended the 27th California Futures Tasting organized by Andy Creemer of MacArthur Beverages.  This event is sponsored by MacArthur Beverages for the benefit of The Addy and Bruce Bassin Memorial Cancer Research Fund.  Held at the Mandarin Oriental Hotel the room easily holds the 40 wineries with such spacing that the wait at a table is never that long.  In the 2.5 hour time span of the tasting it is impossible to taste all of the wines with any consistent degree of concentration.  We decided to focus old favorites, new attendees, and those which people were buzzing about.  In the end I wrote 41 tasting notes on wines from 17 wineries.

The Mandarin Oriental Hotel

The typical format for this tasting is for a winery to present at least one wine from a finished and bottled vintage along with the subsequent vintage sample which is still being raised in barrel.  Most of these wine samples will not be bottled until the fall.  These barrel samples were collected between two days and three weeks prior to the tasting.  Of these samples some represent final blends whereas others represent approximate blends.  There is some variation in the quality of the wines due to their state which seemed apparent in a few wines.

Barrel Sample from Ridge

In general the finished wines were from the 2009 vintage and the barrel samples were from the 2010 vintage. There was some variation with Dunn showing the 2009 barrel sample and Ridge showing both 2010 and 2011 barrel samples.  If I grossly generalize the 2009 were riper whereas the 2010 were more structured for aging.  I also found the 2010s to have spicy tannins but this might just be a result of the barrel samples.  Unfortunately, I did not take detailed notes the past two years for comparison sake.

Barrel Sample from Tablas Creek

It is hard to venture a list of favorite wines but my distilled impressions are that the 2010 Tablas Creek, Esprit de Beaucastel and 2010 Ridge, Monte Bello were excellent at the less riper end of the spectrum.  While the Ramey Cabs stepped it up I found the Syrah a refreshing break during the middle of the tasting.  And how can you not like the $22 Mark Herold Wines, Flux?  The 2010 Kamen Cabernet had an interesting array of Indian spices.  The 2009 Hensley Family showed really well for an inaugural vintage.  The Pahlmeyer and Staglin were very good, a bit more restrained with the Pahlmeyer showing sweeter and the Staglin more classic.  Surely the best buy of the evening and a simply outstanding wine was the 2009 Dunn, Howell Mountain.  I anticipated tasting it after loving the 2008 from last year and was impressed again.  At the high-end the wines of Morlet were consistently very good wines needing age.  The 2009 Bure Family, Duration was really very good with  the 2010 Thirteen close on its heels.  But the 2010 Paul Hobbs, Cabernet Sauvignon, To-Kalon was a stunner.

Arietta

Arietta was founded in 1996 by Fritz Hatton along with John and Maggy Kongsgaard.   The original parcels were purchased at Hudson Ranch with additional purchases at Howell Mountain in 2003 and 2004.  Fritz and his wife Caren bought out the Kongsgaard’s in 2005 and brought on Andy Erickson as the winemaker.  Andy Erickson has worked at both Harlan Estate and Staglin.

2009 Arietta, Cabernet Sauvignon – $125
This wine is a blend of 92% Cabernet Sauvignon, 6% Cabernet Franc, and 2% Merlot sourced mostly from Coombsville along with Calistoga and Carneros.  It was aged in 75% new and 25% second-use French oak.  This showed saline, red fruit with alcoholic heat coming through the structure.  Find it at

2010 Arietta, Cabernet Sauvignon – $125
This was more floral on the nose with purple fruit.  In the mouth this showed better balance than the 2009 with sweet spice, a wood note, and some spicy heat.  Find it at

Barnett Vineyards

Barnet Vineyards was created by Fiona and Hal Barnet in 1983.  Originally focusing on Cabernet Sauvignon wines the estate vineyards are located on steep terraces at the top of Spring Mountain located at 2,000 feet. Today they produce a variety of white and red wines with fruit sourced from estate and single-vineyard fruit.

2009 Barnett Vineyards, Cabernet Sauvignon, Spring Mountain – $60
This wine is 90% Cabernet Sauvignon, 5% Cabernet Franc, and 5% Petite Verdot that was aged for 22 months in 65% new and 35% once-used French oak barrels.  This was unique with a nose of oysters, seaside, and the woods.  There was ripe fruit in the mouth along with sweet cinnamon and maple.

2010 Barnett Vineyards, Cabernet Sauvignon, Spring Mountain – $60
With a touch more Petit Verdot there was not much on the nose.  In the mouth Eucalyptus notes and red fruit mixed with orange-juice acidity before the tangy finish.  Find it at

2010 Barnett Vineyards, Cabernet Sauvignon, Rattlesnake – $120
This fruit was sourced from volcanic soil and was aged for 22 months in wood.  This was the most perfumed with lavender, red and black fruit in the mouth.  Lively on the tongue it took on red grapefruit and orange citrus tannins.  Find it at

Bure Family

Valeri Bure, Bure Family

Valeri Bure developed a passion for fine wine and food over the ten-plus years he played hockey.   Luc Morlet is the winemaker with the wines made at Chateau Boswell Winery.

2010 Bure Family, Cabernet Sauvignon, Thirteen – $135
This wine is 100% Cabernet Sauvignon from the Red Barn Vineyard.  The nose was inky, dark.  In the mouth there were gobs of brambly, deep fruit which slowly unveiled and expanded in the mouth.  There were sweet spices, very fine tannins, and racy perfume.  Very good and should get better over the year.  Find it at

2009 Bure Family, Cabernet Sauvignon, Duration, Oakville – $175
There are 100 cases of this wine.  It s a blend of 80% Cabernet Sauvignon from Beckstoffer Missouri Hopper Vineyard and 20% Cabernet Franc from Beckstoffer To-Kalon Vineyard.  The nose was interesting.  In the mouth the flavors were initially quite creamy, though more tannic than the Thirteen, there was a balanced vein throughout.  The flavors turned towards bright red fruit in the finish as it explodes in the mouth.  The aftertaste left impressions of orange peel and nuts. Young.  A lot going on, very good.  Find it at

2010 Bure Family, Cabernet Sauvignon, Duration, Oakville – $150
This showed more lift to the nose as compared to the 2009.  The perfumed, tart red fruit flavors mixed with purple flavors and show more restraint.  The tannins were the most drying and there was a hint of heat.  Find it at

Crocker & Starr

In 1971 Charlie Crocker purchased the historic Durell & Sonw Winery which was established in the 1870s.   In 1997 Pam Starr joins Charlie to create Crocker & Starr where she is the manager and winemaker.  After graduating from UC Davis Pam worked at Edna Valley Vineyard and Carment Winery.    In addition to starting Crocker & Starr Pam started consulting to Adastra Vineyard, Gemstone Vineyard, and Garric Cellars.

2009 Crocker and Starr, Stone Place, Cabernet Sauvignon – $81
The nose was restrained with red fruit and barrel notes.  In the mouth the tight flavors mixed with perfume which turned to incense and old-style perfume in the middle.  There was a smooth mouthfeel.  This needs time to come together.  Find it at

Dunn Vineyards

Mark Longsworth, Country Vintner

Dunn Vineyards originated in 1978 when Randy and Lori Dunn purchased 14 acres on Howell Mountain.  Since 1982 they have produced two wines which are both 100% Cabernet Sauvignon: the Napa Valley and Howell Mountain.

2009 Dunn Vineyards, Cabernet Sauvignon, Howell Mountain, Napa Valley - $65
The nose was beautiful with underlying brambly fruit.  In the mouth there was an immediate lovely mouthfeel, inky notes, ripe sweet fruit which turned cool in the middle.  The beautiful spices mixed with depth and controlled power. The finish and aftertaste wrapped up with creamy, ripe cherries.  Again, outstanding.  Find it at

Mark Herold Wines

Mike Loberg, Assistant Winemaker, Mark Herold Wines

Mark Herold started working in the wine business as a Research Oenologist at Joseph Phelps Vineyard.  After his own 1998 Merus he started a consulting business where he has worked with Kamen, Kobalt, and others.

2009 Mark Herold Wines, Flux - $22
This is a blend of 68% Grenache, 15% Syrah, 12% Carignan, and 5% Petite Sirah.  The nose revealed scented red and blue fruits.  In the mouth the red fruit was mouthfilling with some vanilla, a bit of weight, and a spicy, ripe finish.

2010 Mark Herold Wines, Flux - $24
The Petit Sirah was very dark with this vintage so less was used as compared to the 2009.  The nose was darker and more concentrated over the 2009.  There were tart, purple grapey flavors with a tart middle and very fine, spicy tannins in the finish.  Find it at

2009 Mark Herold Wines, Acha - $40
This wine is a blend of 70% Tempranillo, 12% Grenache, 9% Carignan, 5% Graciano, and 4% Petit Sirah.  There was a nose of red fruit and subtle spice.  In the mouth there redder fruit had power with very fine drying tannins.  Very young.

2010 Mark Herold Wines, Acha - $36
This wine is 100% Tempranillo.  The nose revealed delicate perfume.  In the mouth the red fruit was tart and inky with a dark fruited finish.  The ultra fine tannins slowly build in the mouth.  Find it at

2009 Mark Herold Wines, Collide - 
This is a blend of 40% Petite Sirah, 35% Tempranillo, 20% Graciano and 5% Cabernet Sauvignon from Napa.  The brambly nose was blue and bright.  In the mouth the weightier flavors started with initial acidity then it was smoother and dark with even more fine, drying tannins than the Acha.

2010 Mark Herold Wines, Collide – $26
Unlike the 2009 this wine has some Syrah in it.  The nose was tighter yet retained some lift.  There was red fruit, low-lying dark flavors, and fine drying tannins.  Young and playing it close right now.  Find it at

2010 Mark Herold Wines, “B” Cabernet Sauvignon – $70
The fruit is sourced from Stagecoach vineyard along with Bennett and Rochas vineyards in Coombs Valley.  There were cassis flavors along with greenhouse florals which started off as round in the mouth.  The wine becomes a bit spicy with dense weight, and a good mouth feel.  The mouth follows the nose.  Find it at

Hensley Family Vineyards

Mike Hensley, Hensley Family

Hensley Family Vineyards was founded by Mike and Carol Hensley and first released a wine in 2009.  Mike is a resident of Houston, Texas where he owns and operates a commercial printing business.  After many years of visiting Napa Valley he decided to enter the wine business.  Jeff Fontanella is the winemaker.

2009 Hensley Family, Cabernet Sauvignon, Hillside, Napa Valley - $49
The nose showed blue fruit.  In the mouth the structured blue and black fruit expanded in the mouth and was racy throughout.  The flavors became bluer before taking on red fruit in the aftertaste.  A good wine for the inaugural vintage!  Find it at

2010 Hensley Family, Cabernet Sauvignon, Hillside, Napa Valley - $49
From a sample collected three weeks earlier.  The flavors showed greener with a bit of spritz.  The red fruit was supported by a sweet underlying suppleness before turning red in the finish with acidity.  There was an inky aspect with red fruit and smoke in the aftertaste.  Find it at

Paul Hobbs Wines

Matt Hobbs, Paul Hobbs

Paul Hobbs Wines was founded in 1991 and produces small production wines from fruit sourced from the highest quality vineyards.  Today he also produces wine in Argentina under the Vina Cobos label and additionally imports wines.

2010 Paul Hobbs, Cabernet Sauvignon, Napa Valley – $65
This wine has been a blend of 98% Cabernet Sauvignon and 2% Petit Verdot sourced from four vineyards that was fermented in closed-top stainless steel fermenters using indigenous yeasts and underwent malolactic fermentation.  The wine is typically aged for 20 months in 74% new French oak barrels. The nose revealed dark fruit and pure aromas of leather.  In the mouth the weighty dark fruit and more leather with a creamy mouthfeel.  A very up-front personality to this very good wine.  Find it at

2010 Paul Hobbs, Cabernet Sauvignon, To-Kalon – $195
This wine is 100% Cabernet Sauvignon that was fermented in closed-top stainless steel fermenters using indigenous yeasts and underwent malolactic fermentation.  The wine is typically aged for 20 months in 100% new Taransaud French oak barrels. The nose was quite complex and beautiful with purple fruit, lavender, spices, and violets.  The flavors step up with additional depth, riper, and floral in flavor as well.  There is a red vein of flavor, a licorice note, and powerful fine tannins in the long aftertaste.  Quite nice, outstanding.  Find it at

Hourglass

Audra Chapman, Hourglass

The Smith family had been involved with orchards and vineyards since 1976.  After Jeff Smith met Dr. Kliewer, the Dean of Viticulture at UC Davis, he planted four of the best acres with Cabernet Sauvignon.  With Bob Foley was the winemaker they released their first vintage with the 1997.  In 2006 the Smith family along with their friends purchased a 41 acre property which they transformed into the Blueline Vineyard.  All five Bordeaux varietals are grown at this vineyard.

2009 Hourglass, Cabernet Sauvignon, Blueline – $125
The nose was of red candy, raspberry pastilles, and floral aromatics.  In the mouth this felt heavily supple with sweet nose,a  little inky aspect in the middle and some lift.  Perhaps needing a touch more acidity, the aftertaste was drying with some heat.

2009 Hourglass, Merlot, Blueline – $75
The nose was very sweet, with purple fruit underlying.  In the mouth this saline wine revealed old ladies perfume with a very ripe and sweet finish.

2010 Hourglass, Merlot, Blueline – $66
This had a familial sweet, textured nose.  In the mouth the flavors attack with better ripe flavors, a racy vein, and a dark flavored lift in the finish.  There were buttery flavors in the mouth.  Not my type of wine.  Find it at

2010 Hourglass, Cabernet Sauvignon, Blueline – $110
The flavors were austere but creamy.  It began with tart red fruit but left the impression of being about the mouthfeel.  There were very fine tannins.  Find it at

Kamen

Katty Wilson, Associate Winemaker, Kamen

Robert Kamen is the screenwriter of movies including the Karate Kid, The Fifth Element, The Transporter, and Taken.  In 1980 he purchased a 280 acres estate on the southwestern slopes of the Mayacamas Range.  Viticulturalist Phil Coturri was brought in and the fruit was initially sold to wineries.  A devastating fire in 1996 destroyed half of the vineyards and the Kamen’s home.  After replanting the vineyards Kamen produced their first estate wine in 1999.  Kamen aims for ripe fruit, low yields, and high quality.  Mark Herold is their winemaker with the goal of producing “intense, high extracted, terroir-driven wines.”

2009 Kamen, Cabernet Sauvignon – $75
The ripe and dark nose mixed with tobacco aromas.  In the mouth there was a ripe burst of flavor, almost saline before taking on a weight that draped on the tongue.  The finish was primary and sweet.  Find it at

2010 Kamen, Cabernet Sauvignon – $75
This was more floral with a greenhouse nose.  The flavors show restraint instead of ripeness,with  fresh red fruit, Indian spices, and teeth coating tannins.  Find it at

Larkin Wines

The Jack Larkin estate is named after Sean Larkin’s son.  The Cabernet Sauvignon is sourced from Pritchard Hills Melanson Vineyard which is farmed by John Arns.  The Cabernet Franc is sourced from a family vineyard just north of Napa.  Unfortunately the barrel samples had been finish by the time we came around!

2009 Larkin Wines, Cabernet Franc – $55
This wine has been a blend of 75% Cabernet Franc, 13% Cabernet Sauvignon, 10% Merlot, and 2% PEtite Verdot aged for 20 months in 50% new French oak.  The gritty nose contained blueberries and herbs.  In the mouth there was ample purple fruit, dried herbs, and old perfume.  There was a little obvious structure and spices coming out in the finish with a dark aftertaste.  Find it at

2009 Larkin Wines, Cabernet Sauvignon, Napa Valley - $55
This wine has been a blend of 85% Cabernet Sauvignon, 11% Merlot, and 4% Petite Verdot aged for 20 months in 50% new French oak.  This was blue in flavor with sweeter spice, a cool expansion with creamy blue fruit in the middle.  It was a bit racy, which I liked.  Find it at

2009 Larkin Wines, MacArthur Beverages Red Wine – $30
This was quite different showing red berries and red grapefruit tilting toward the tart.  A bit laid back with finer, more obvious tannins and red fruit in the aftertaste.  Find it at

Morlet Family Vineyards

Though Luc and Jodie Morlet only purchased their historic estate in August 2010, they have been producing wines under the label since 2007.  Luc  graduated with degrees in Enology and Wine Business and beging a series of internships in 1988.  Since then he has worked at Chateu Dauxac, replaced John Kongsgaard at Newton Vineyard, worked at Peter Michael Winery, and Staglin.  Over the last five years he has also been the winemaker at Vineyard 7 & 8, Bure Family Wines, and Carte Blanche.

2009 Morlet Family Vineyards, Cabernet Sauvignon, Mon Chevalier – $140
This wine has been a blend of 86% Cabernet Sauvignon, 8% Cabernet Franc, 3% Merlot, 2% Malbec, and 1% Petit Verdot sourced from a hillside in Knights Valley.  The medium strength nose was of scented ripe fruit.  In the flavors were upfront in the mouth with an expansive beginning followed by a creamy finish, marked by grip, and wrapping up with fine+ tannins.  Very good.  Find it at

2009 Morlet Family Vineyards, Cabernet Sauvignon, Coeur de Vallee To-Kalon - $140
This wine has been a blend of 76% Cabernet Sauvignon and 24% Cabernet Franc sourced from the famous Beckstoffer To-Kalon vineyard.  The finely textured nose had feint notes of spearmint.  In the mouth the up-front flavors were purple with a supple texture, an inky Cabernet Franc finish, and sweet spices in the aftertaste.  Very good.  Find it at

2009 Morlet Family Vineyards, Cabernet Sauvignon, Passionnement – $185
This wine has been 100% Cabernet Sauvignon sourced from the Oakville bench.  This concentrated wine showed structure and restraint with a racy finish containing cinnamon spices.  Definitely young and made for age with potential.  Find it at

Pahlmeyer

Cleo Pahlmeyer, Pahlmeyer

Pahlmeyer history begins when Jayson Pahlmeyer and his friend John Caldwell traveled to Bordeaux in 1972 where they acquired cuttings from five varietals. The Caldwell family owned a 55-acre parcel where they set about creating a vineyard.  It took six years for the vineyard to be productive.  The history is marked by amazing connections such as Randy Dunn’s period as winemaker, Bob Levy work with Chardonnay, and Helen Turley’s period as winemaker.  Today Helen’s assistant Erin Green is now the winemaker.

2009 Pahlmeyer, Proprietary Red – $110
This is a blend of 82% Cabernet Sauvignon, 7% Merlot, 7% Cabernet Franc, 3% Petit Verdot, and 1% Malbec.  The fruit was fermented with indigenous yeasts, underwent malolactic fermentation, then is typically aged for 18 months in 75% new French oak.   The subtle purple nose had a ripe red fruit note and sweet spice.  In the mouth the flavors were supple with sweet, floral fruit, and a little wood box component.  Very good.  Find it at

Ramey Wine Cellars

George Staikos, Ramey

Davie Ramey graduated from UC Davis in 1979 then worked for the Moueix family at Chateau Petrus.  Upon returning to California he helped established Chalk Hill, Matanzas Creek, Dominus Estate, and Rudd Estate.  Davie and his wife Carla founded Ramey Wine Cellars in 1996.

2010 Ramey, Syrah, Rodger’s Creek, Sonoma Coast - $50
This wine is 95% Syrah and 5% Viognier which was cofermented using indigenous yeasts.  In the past it has been aged for 28 months in 75% new barrels.The nose was flora with blue fruit, perfume and some ripeness.  In the mouth this weighty wine was ripe yet cool with good perfumed flavors and concentration.  Drunk halfway through the tasting it was refreshing, very good.  Find it at

2010 Ramey, Cabernet Sauvignon, Pedregal Vineyard, Oakville - $180
This wine is a blend of Cabernet Sauvignon and Petit Verdot sourced from the lower slopes of the southeastern Oakville hills and fermented with indigenous yeasts.  In the past it has been aged for over two years in completely new barrels.  There was a light, restrained nose.  In the mouth the ripe, deep fruit bceame structured in the middle with wood notes in the finish as the black fruit flavors mixed with fine+ tannins.  Find it at

2010 Ramey, Cabernet Sauvignon, Annum, Napa Valley - $90
This is an “appellation wine” which has been produced from mostly Cabernet Sauvignon sourced from the J.H. Davies Vineyard and Petit Verdot from the estate’s Pedregal Vineyard.  It was fermented with indigenous yeasts and has been aged for over two years in new barrels. The dark nose made way to a good, concentrated, dark red fruit in the mouth.  There was some grip, a saline aspect, pleasant structure, good acidity, and a long aftertaste.  Very well done and ready for aging.  Find it at

Ridge Vineyards

Eric Baugher, Winemaker and Michael Torino, Sales Manager, Ridge

The Monte Bello vineyard was originally planted in 1886 in the Santa Cruz mountains.  The vineyard fell into disrepair during Prohibition and was essentially abandoned in the 1940s.  In 1949 eight acres of Cabernet Sauvignon were replanted with the rest of the vineyard  following suit.  I recommend that you read Building Monte Bello: The 2011 Assemblage at the Ridge blog.

2010 Ridge Vineyards, Monte Bello -
This sample was collected on March 2, 2012.  This is a blend of 74% Cabernet Sauvignon, 20% Merlot, 4% Petit Verdot, and 2% Cabernet Franc.  The nose was floral with greenhouse notes.  In the mouth the red and blue fruit was beautiful and balanced by good acidity.  Medium in weight there were fine, integrated tannins.  Very good.  Find it at

2011 Ridge Vineyards, Monte Bello – $85
This sample was collected on March 1, 2012.  This is a blend of 87% Cabernet Sauvignon, 9% Merlot, and 4% Cabernet Franc.  Very different from the 2010 in that it was more aromatic with aromas of roasted earth.  In the mouth the flavors were grapey and forward with less weight and more overt tannins.  The Cabernet Franc component shines through.  Needs to settle down.  Find it at

Staglin Family Vineyard

Ron Brooks, Winebow

Staglin Family Vineyard originated with the purchase of the Rutherford Bench estate in 1985.  Today it is very much a family run winery.   The Estate Cabernet Sauvignon is a high-end offering.  The 2008 vintage was a blend of Cabernet Sauvignon, 8% Cabernet Franc, and 4% Petit Verdot which was aged for 22 months in 95% new and 8% used French oak.

2010 Staglin Family Vineyard, Estate Cabernet Sauvignon – $185
This sample was bottled six days prior to tasting.  The low-lying and complex nose revealed sweet fruit.  In the mouth the wine was dense with good depth yet remained light on its feet.  The blue and red fruit was very concentrated in flavor with persistent dark red flavors in the aftertaste.  Well-integrated and beautiful, very good.  Find it at

Tablas Creek Vineyard

Olivier Lotterie, Vineyard Brands

The fruit for the Esprit de Beaucastal is sources from vines propagated from budwood cutting from the Chateau de Beaucastel estate in the Rhone.  The 120 acre vineyard is certified organic.  The fruit is fermented in open and closed stainless steel fermenters using native yeasts.  The wines go into barrel then are blended and aged in 1200-gallon French oak foudres.  This blend was finalized just under two weeks ago.

2010 Tablas Creek Vineyard, Esprit de Beaucastal – $45
This wine is a blend of 45% Mourvedre, 30% Grenache Noir, 21% Syrah, and 4% Counoise.  There was a nose of delicate red fruit.  In the mouth the brighter red fruit was concentrated and scented with nice, grapey tannins, wrapping up with a fresh, lifted finish.  A very good wine.  Find it at

Lou and Aaron After the Tasting

An Older-Wine Dinner at Joan’s House

Joan has been a lover of fine wine for quite some time. She has bought a variety of wines over the years both from local stores and also on national and international wine trips. She has held on to particular bottles which she likes to bring out once they are mature. Joan recently hosted a dinner so that she could open the 1992 and 1993 Beringer, Private Reserve. The wines this evening were lovely. With the exception of the completely faded fruit of the Veedercrest all of the bottles were in great shape and developed throughout the course of the evening. My thanks go out to Joan for hosting an evening of wonderful food and wine.

2010 Domaine du Pas de l’Escalette, Les clapas Blanc, VdP de l’Herault
Imported by Elite Wines. This a blend of 40% Carignan Blanc, 30% Granache Blanc, and 30% Terret Bourret. Though a lighter color in the glass the nose was medium strength with focused aromas of white flowers and stones. This medium bodied wine offered lemon flavors with plenty of stone notes, tilting towards a tart profile with green apple flavors. This was a fresh wine that is young and will benefit from short-term cellaring. If you must drink it now then decant it for one to two hours. *** 2015-2019.

2009 Pierre-Yves Colin-Morey, Les Caillerets, Chassagne Montracher 1er Cru
Imported by MacArthur Beverages. Two-thirds of the fruit is sourced from 60-year-old vines with the remaining third from 20-year-old vines. The nose was young with a subtle ripeness of fruit mixed with flint. The gentle texture bore apple-like tart fruit which developed lifted flavors of flint as the wine breathed. There were some toast notes in the finish. This tight wine slowly developed before the bottle was finished, this definitely requires cellaring before it will reveal its full personality. **(**) 2017-2022.

Opening the red wines

After the Bouillabaise we moved onto the red wines. Joan cooked braised short-ribs accompanied by roasted Brussel sprouts and root vegetables. The Veedercrest and Beringers had been stood up a day or two ahead and opened shortly before being poured. The Judd’s Hill had been double-decanted to remove sediment thus had four to five hours of air.

Corks from the 1974 Veedercrest and 1993 Beringer

I did not start with the best luck in removing the corks. The Judd’s Hill cork crumbled in two using a waiter’s corkscrew and the 1992 Beringer cork got stuck. So I switched to my poor-man’s Durand corkscrew composed of the worm from a Screwpull and an Ah-So. This worked wonders with the Beringer corks. The Veedercrest cork did not want to come out so at Lou’s advice I put the bottle on the floor between my feet. After some concentrated tugging and twisting it finally came free!

1974 Veedercrest Vineyards, Petite Sirah, Cask YUG 77 Batch 2, Sonoma County
This was a vibrant medium garnet color. The musky nose was animale with dark fruit notes. Eventually the musk blew off to reveal a nose of old wood. The flavors were light in the mouth, still a little acidity to keep things going. The fruit had faded way leaving old sweet wood notes. * Now.

1992 Beringer, Cabernet Sauvignon, Private Reserve, Napa Valley
This is a blend of 97% Cabernet Sauvignon sourced from 57% Bancroft Ranch, 21% State Lane, 14% St. Helena Home, and 5% Chabot along with Cabernet Franc from Bancroft. Each vineyard was aged for two years in new French oak before blending. This was a medium garnet color. The nose was medium strength with aromas of meat stew, a little roast, and Hoison sauce (or was it sweet soy sauce?). The complex flavors were very expansive at the start before a midpalate of tart red and black fruit flavors. With air the roast veggies and soy/Hoison sauce remained but the fruit became riper and balanced everything out. **** Now-2017.

1993 Beringer, Cabernet Sauvignon, Private Reserve, Napa Valley
This is a blend of 97% Cabernet Sauvignon sourced from 62% Bancroft Ranch, 24% St. Helena Home, and 11% Tre Colline along with 2% Cabernet Franc from Bancroft and 1% Cabernet Franc from Tre Colline. Each vineyard was aged for two years in new French oak before blending. The nose was subtler than the 1992 with the fruit more primary and aromas of herbs. In the mouth the youthful flavors were subtler, a little chewy as they were mixed with grapey tannins. There was a lovely cedar box component in the tart and gritty finish. **** Now-2019.

1997 Judd’s Hill, Cabernet Sauvignon
This is a blend of 85% Cabernet Sauvignon, 10% Merlot, and 5% Cabernet Franc. Compared to the Beringers the nose was simpler with riper fruit and tobacco with the aromas becoming delineated with air. In the mouth the youthful and tight flavors were of tart red fruit, tobacco, and cedar. But over the evening it started to open up very well. This is a lovely wine just hinting at maturity and will undoubtedly develop for many years to come. ***(*) 2015-2025.

After the red wines we moved onto a trio of desserts made by Joan’s friend Patty. To accompany the fruit tart, rice pudding, and apple cobbler Joan offered a selection of dessert wines with Lou picking one from the Loire. Located within the Coteaux du Layon the village of Chaume sets its own requirements which include a significantly higher minimum level of sugar from grapes that must be affected by botrytis (noble rot) or passerillage (drying of the grapes by the sun). Joan used to drink quite a few wines from Chaume with this particular bottle purchased for $23 from MacArthur Beverages some years ago. After trying this bottle I am kicking myself for being content to read about these sweet wines made from Chenin Blanc instead of actually drinking them!

1997 Domaine Cady, Coteaux du Layon Chaume
Imported by Vintner Select. There was a woodsy amber color. This was fun to smell with aromas of maderized pear and apple that opened up rapidly. In the mouth the flavors were well-perfumed with lots of residual sugar but good acidity, plenty of sweet spices, flavors of apricot, and an unctuous caramelized apple-cinnamon and sugar vein. Incredibly tasty and enjoyed by all. **** Now-2025.

Lou, Joan, and the Author

Wines at Lou’s House

We recently gathered at Lou’s house for a celebratory dinner.  Though the house is in the last weeks of renovation Lou and Adriene were willing to host a small dinner attended by Jeannie, Nick, Jenn, and myself.  While Lou set out cheeses, prepared both fresh and steamed oysters from Prince Edward Island, and seared Yellow Fin tuna, we all drank some wine and explored the renovation.  No dinner with Lou would be complete without a Champagne starter, let alone a bottle from Weygant-Metzler, so I was thrilled to see a selection from Nathalie Falmet.  At the Champagne Day at Weygandt Wines I tried and very much enjoyed the Cuvee Brut Nature and Cuvee Le Val Cornet.

NV Nathalie Falmet, Brut, Champagne
Imported by Weygandt-Metzler.  Disgorged 12 October 2010.  There is a light color in the glass.  In the mouth there is a good balance between the yeast and subtle ripe fruit with the perfect texture from the bubbles.  Quite nice, drink this very good wine over the next several years.  Jenn was thoroughly pleased by this Champagne.

2008 Varner, Chardonnay, Bee Block, Spring Ridge Vineyard, Santa Cruz Mountains
This wine is 100% Chardonnay sourced from the 3.5 acre Bee Block featuring 24-year-old vines.  It was barrel fermented with indigenous yeasts, underwent malolactic fermentation, and aged for 8 months in 30% new French oak barrel.  There was a light golden color in the glass.  The subtle nose made way to the fresh, yellow fruit with an unctuous mouthfeel that was not creamy.  The refreshing acidity led to cool flavors in the aftertaste where flavors of minerals and toast persisted in the mouth.  There were notes of “honey”.  Very well-balanced.  Unassuming and quiet, this very good wine will become even better with several years of age.

We moved on to the red wines with a Moroccan lamb shank entrée to accompany theme.  Lou felt the entrée would work with the Chateauneuf du Papes wines.  Indeed the two wines and entrée were aromatically sympathetic.  He cooked in his temporary kitchen which was relocated into his living room with his new range sitting less than 20 feet away.  Starved for counter space and burner space his almost illegally powerful new gas range surely would have let Lou sit down to taste the wines in a more timely fashion.   Perhaps the heat of the kitchen primed Lou so we started with the Godolphin and Entre Deux Meres.

2005 Ben Glaetzer, Godolphin, Barossa Valley
Imported by Epicurean Wines.  This wine is a blend of 80% Shiraz from 85-year-old vines and 20% Cabernet Sauvignon from 60-year-old vines.  The wine underwent malolactic fermentation in oak followed by 14 months of aging in 100% new oak of which 20% was American and 80% French.  Appropriately enough 70% of the barrels were hogshead and 30% barrique.  For a while the aromatic nose reminded both Jenn and I of soy sauce.  In the mouth it was rich with fruit, roasted, and quite mouthfilling.  The tarter red fruit had a lot of up front flavors with the tannins resolved.  While this was a good, primary wine that could stand more aging, it was not my favorite profile.

2005 Drinkward Peschon, Entre Deux Meres, Napa Valley
This wine is 100% Cabernet Sauvignon.  A very opaque color with more garnet than the Godolphin.  There was jammy fruit with a cedar note.  The assertive flavors had sweet spice, a well-integrated feeling, and more cedar spice in the aftertaste.  On the second night the wine was still tight but show steely, mineral flavored fruit with dark fruit notes and sweet spices in the finish and aftertaste.  Tight but not dense. This good wine will undoubtedly improve with a more age.  Jenn really liked it.

1998 Bosquet des Papes, Chateauneuf du Papes
Imported by Ginday.  Typically a blend of 70% Grenache, 10% Syrah, 10% Mourvedre, and 10% Cinsault  sourced from 45-year-old vines.  It was fermented in cement vats then aged for 12-18 months in old oak casks before resting in cement tanks before bottling.  Though it bore a similar garnet color as the Marcoux it was a little cloudier.  There was a cedar spiced nose.  In the mouth it had a more mature profile, though still in good shape, with thinner flavors in the mouth.  It has the personality of a classic Chateauneuf du Pape.  This wine does not try to be amazing, thus it is complete in what it is.  This good wine is fully mature but may be drunk over the next several years without decline.

1998 Domaine de Marcoux, Chateauneuf du Pape
No imported listed, recently acquired by MacArthurs.  Typically a blend of 80% Grenache, 5% Cinsault, 5% Syrah, 5% Mourvedre, and 5% other varietals sourced from 40-50 year old vines.  The wine is fermented in stainless steel with 30% aged in stainless steel and 70% aged for 3 months in old oak casks and barrels.  The vibrant color leads to a nose of riper fruit which is sweeter with gritty aromas of plum.  In the mouth there is younger blue fruit with red fruit developing and ripe tannins in the aftertaste.  On the second night it was drinking beautifully with young, fruity flavors, minerals, and an expansive, almost creamy finish.  With spices in the aftertaste the ripe tannins are fine and coat the mouth.  I would cellar this very good wine another five years.

2007 Chateau des Charmes, Late Harvest Riesling, Niagara on the Lake
This is 100% Riesling harvested in October.  Our taxi cab had arrived so I quickly sampled this wine, hence the short note.  A young nose followed by sweeter flavors showing more residual sugar than acidity.  A bit simple and tilting towards unbalanced.

Checking In On Carlisle

It has been many years since I have drunk a Carlisle wine.  When I did I also purchased a few bottles of these two selections.  The Two Acres may be drunk now but might expand with more age.  The  Pelkan Ranch Syrah clearly needs several more years of development during which it will hopefully absorb more of the new oak.  With time they will hopefully become more expressive.

2006 Carlisle, Two Acres, Russian River Valley – $38 original retail price
This is a blend of 75% Mourvedre, 10% Petit Sirah, 8% Carignane, 5% Syrah, and 2% Alicante Bouschet sourced from a vineyard planted in 1910.  The grapes were fermented using indigenous yeasts and aged in 28% new French oak.  The light nose has some roast notes, a hint of floral aromas, and some spirit.  In the mouth the concentrated fruit flavors have underlying depth.  The blue and red fruits are almost gritty with pleasing ripe tannins which coat the mouth.  The medium-length finish has high-toned stone note throughout and is a little spicy.  A good wine which I would drink over the next five years.

2006 Carlisle, Syrah, Pelkan Ranch, Knights Valley – $38 original retail price
This 100% Syrah wine was fermented with yeasts from the Cotes du Rhone with fermentation completed in 62% new French oak barrels.  The flavors of red and blue fruit, is clean, pebbly in texture, and slightly ripe.  There is an immediate impression of balance between the ripeness, weight, acidity, and tannins.  There is some good weight in the middle where there is a steely raciness.  The fruit has a grainy texture in the finish with a rush of acidity at the end.  This is still young and focused, modern, and well made.  A good wine as well but reveals a bit too many toast notes.  I would cellar this another three years to drink over the second half of the decade.

Three Notes That Fell Through the Cracks

I try to post my tasting notes in a timely matter.  However, some wines fall through the cracks when I alternate between using my laptop on travel and my desktop at home.  I have come across some of these notes which I will post this week.  Tablas Creek is our go-to producer for Rhone Ranger wines with this new Patelin showing promise for short-term development.  Unfortunately I suspect the George Viornery was underperforming.  The Domaine de Nidoleres is a good performer to drink or cellar over the short-term.

2010 Tablas Creek Vineyard, Patelin de Tablas, Paso Robles - $18
This was purchased from MacArthurs.  This wine is a blend of 39% Syrah, 36% Grenache, 22% Mourvedre, and 3% Counoise.  The fruit was sourced from two regions rich in limestone and fermented with indigenous yeasts.  The wine was aged in stainless steel and 1200-gallon foudres. On the second night, the nose was light and clean with aromas of black cherry.  In the mouth the ripe, darker red fruit had an almost-sweet black cherry flavor.  The fruit is concentrated, becoming muted midpalate then lifted in the finish.  The aftertaste shows bluer fruit, steely mineral notes, and a touch of heat.  This is well priced.  I would recommend letting it settle for 1-2 years before drinking.

2009 Domaine George Viornery, Cotes de Brouilly – $15
This wine is imported by Dionysos Imports and purchased from MacArthurs.  The flavors start with bright red fruit before becoming stone hard.  The bright acidity mixes with flavors reminiscent of Pomegranate before acidity turns steely in the finish.  I found the finish and aftertaste slightly acidic and hot.  On the second night we found notes of Humbolt’s Fog cheese.  I suspect this was an underperforming bottle.

2007 Domaine de Nidoleres, La Pierroune, Cotes du Roussillon – $17
This wine is imported by Cavattapi Distribuzione and purchased from Soul Wine.  This is a blend of 80% Syrah, 10% Carignan, and 10% Grenache.  The fruit is sourced from a single plot in Les Aspres with fermentation and aging taking place in vat.  There is a light nose of black fruit and herbs.  In the mouth there are restrained flavors of blue and black fruit, gobs of dried herbs, with a stone note in the finish.  The good aftertaste is inky, flavorful, and sports a fair amount of tannins.  On the second night, a menthol note develops.