This wine is made from 100% estate Aglianico fruit planted in Paso Robles by father and son Dave and Marc Caparone. This planting has the distinction of being the first North American planting of the variety. This wine is bottled-read more-
A blend of 50% Montepulciano, 25% Aglianico and 25% Sangiovese, the first two from Suisun Valley. Mikael Wargin fermented the three varieties as separate lots using different yeast strains. He then blended and aged them a total of 8 months-read more-
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-read more-
This Central Valley Montepulciano with a small amount of Petite Sirah or Merlot—depending on the year—is whole cluster fermented in open top fermenters with frequent punchdowns and extended maceration. It offers aromas of macerated ripe strawberry with piney, dill notes-read more-
The Seven Artisans 2009 Montepulciano was grown in the upper Suisun Valley by winemaker Jeff Miller who takes a straightforward, no fuss, no muss approach to clean, solid winemaking. Jeff believes that his Montepulciano does best without any oak treatment.-read more-
Shauna and Kent Rosenblum obtained the fruit for their 2008 Rock Wall Montepulciano from Randy Taylor’s vineyards in Contra Costa County. The grapes were fermented in small macrobins after spending some time out in the sun. The Rosenblums allowed 15%-20%-read more-
In preparation for Open That Bottle Night (live, only on Palate Press; Saturday, February 26 from 7 pm - 10 pm EST), Ryan Reichert, managing editor for Palate Press, shares some information on the bottle he plans to open for the-read more-
This Zinfandel-based blend is upper medium depth garnet in color with a medium opacity, becoming ruby at the rim. Rich plum and berry aromas up front. Pleasantly piney notes soon emerge, backed by hints of sweet oak. More time in-read more-