Grown in Carneros and blended with about 10% Sangiovese, started with aromas of pepper, a mélange of oak and dill with briary, jammy fruit. Lighter in the mouth, the flavors were dominated by oak. The wine finished with light red fruit and some heat. On the second day, the wine fleshed out and displayed spicy, licorice notes above all. In the mouth, black cherry flavors were most distinct. Medium bodied the wine had good acids and supple, fine, slightly drying tannins. It was an unobtrusive food companion and did not compete with the mushroom pizza or the blackened salmon. (13.7% ABV, 2 bottles tasted, production volume unavailable)
Dark cherries, cola, a touch of cranberries, and some mushrooms are on the palate, all with a background of spice, wood, and a teriyaki-like umami. Tannins are fine and sweet. It does not offer delicacy or flow with multiple layers of complexity, just gives you a whack of sweet fruit right in the face. Drink it with a grilled double-thick stuffed pork chop.
Closed now, this bottle shows the promise lost in today’s economy. At this price point, most Napa Merlots are drink-now fruit bomb oaksidents. Primary fruits are black, but dark, blackberry ad unripe plums over secondary red fruits, raspberry and sour cherry. There is some mint on the mid-palate and a touch of tobacco, hinting at perhaps a tiny blend of Cabernet Franc in the mix. Swirling around all of it, though, is a bucket-load of unsweetened chocolate, never overpowering anything but always hovering in the background, adding depth to every other flavor. This one shows structure and layers, and is marked by herbal secondary flavors. It is tight, tannic, mouth-drying, and a little disjointed, needing two to five years of cellar life before it reaches its peak. But it would soften right away if paired with a porterhouse.
This wine exhibits a ripe melon & pineapple core with butterscotch, butter & heavy cream, baking spice & vanilla extract. Full body, medium acid, medium length in this pleasant, but typical, upscale California Chardonnay. Guests at the Palate Press Grand Tasting gave this an average score of 3.2 out of 5 stars. Drink with lobster and corn chowder.
You may not recognize this wine as Chardonnay if you’ve only been exposed to the heavy oak and butter first popularized by some California wineries. Made without oak aging or malolactic fermentation, it is more like a new white varietal, and an alternative to dry whites such as Sauvignon blanc or Pinot grigio. This is pale, metallic, and straw-colored but quite clear. That color carries through in another sense on the nose with slight dry straw and additional citrusy hints. Grapefruit, pineapple, and hints of other fruits ranging from tangy to tropical in concert with mineral notes. On the palate it is fruity at the front, mouth-filling in the middle, with a crisp acetic flourish at the back. Leaving the wine in contact with its lees (yeast sediment) for four months gives this Chardonnay its pleasurable mouth feel. 239 cases produced. Read the full review on Simple Hedonisms.
Relatively dark in color, not quite opaque. Flavors are overwhelmingly tart red fruit, barely ripe cherries, wild strawberries, and lots of rhubarb. Sweet wood is there, but barely perceptible behind the tartness. Finish is mid-length, tannins slightly drying. A rich food match might pair well, so try it with a well-sauced duck.
Give this wine some time to open. It starts one-dimensional, but as it opens it offers more Pommard than Russian River, deeply bruised plum and black cherries, earthy mushrooms still dirty with rich loam, all b...
The many storied wine regions of Northern California experienced a harvest this year that was in one way, ideal and in another quite anxiety-inducing. Fruit growth was delayed this year by a cooler spring and summer, but the overall temperatures were predominantly even across the board, allowing for long hang-time and good even ripening in the vineyard.