Category Archives: Wine Tasting Notes

The Zinfandel Dilemma

I attended a presentation today at the 2017 Wine Bloggers Conference by a group of four Zin winery owners sponsored by ZAP (Zin Advocates & Producers) and heard this plea: we are serious winemakers producing serious wine, we deserve to be taken seriously! The session was titled “Zinfandel: Old and New.” I was expecting a serious discussion about old and new wine styles, but instead we heard the usual tired Zin topic: comparing old vs. young vine Zin. Not that this isn’t a viable topic, it has just been covered many times in many places and not really what these winemakers were passionate about. The ZAP moderator had to focus the discussion back on promoting the vineyards several times. This brings me to the reason for this commentary. I have seen it many times, when a winery doesn’t understand how best to develop a coordinated marketing plan, the focus is put on expression of place (terroir). There are definitely worse ideas, but Zinfandel in particular is a special case. Zinfandel has an identity problem first and foremost and if that isn’t addressed, all discussion of place is lost in the noise.

Red Zinfandel Wine & Consumer Perception

Zinfandel is the most manipulated wine grape on the planet. It is made in so many styles, you really have no idea what to expect every time you open a bottle from an unfamiliar producer. In contrast, when I pop Bordeaux/Meritage, Burgundy, or Rhône style wines, regardless of where they are made, I have a rough idea of what I will be tasting. That is a serious problem. If ZAP is trying to bring Zin into the premium space, they should be focusing on this issue. Collectors and restarauteurs need to have a point of reference. It must be quite difficult to build a marketing plan around a wine profile that is not generally familiar. Does the marketplace need some sort of generally accepted Zin style indicators?

So, here we go… my attempt to address this challenge:

RICH Zinfandel – Characterized by winemaking technique aimed at broad general appeal and high volume production. Usually driven by ideas like: whole cluster vacuum fermentation to add extraction and big fruit flavors, extended cold soak for more extraction, late harvest to accentuate over-ripe and raisiny fruit flavors and optical sorting to isolate late harvest raisins to make a concentrated must used to fortify larger batch production. Good examples would be Lodi and Paso Robles producers chasing the jammy Zin profile.

WARM CLIMATE Zinfandel – These would be producers in warm climate areas with a fine wine sensibility. Using Guyot trellising and vertical shoot positioning to build a Bordeaux style approach to Zin. This type of winemaking in these locations makes what I would call Zin with finesse. Not overly fruit-forward with low tannins and medium to medium-high acidity, often shooting for soft wines with good mouthfeel. Napa and Dry Creek Zin producers would be the example here.

COOL CLIMATE Zinfandel – These producers are trying to build a leaner style Zin with medium to high tannins and high to very high acidity. Often traditionalists, these estate vineyards are usually head-trained and laid out with more space 8’x8’ or 8’x12’ between the vines building a large cluster approach to fruit production. Zin tends to always drive fruity flavor profiles, so growing in a location with just enough sun and warmth to ripen the fruit seems to work. This is probably a “truer” expression of Zin for you purists and builds a wine much better for pairing with food. Producers from Amador and El Dorado Counties and Russian River are examples in this category.

Zinfandel BLEND – This is the newest idea in the industry and popularized by the very successful release of “The Prisoner” by Orin Swift orginally. Zinfandel as a varietal has broken through the stigma and become a more common blending grape. Several producers in Paso Robles have begun using Zin to add a fruit-forward and aromatic character in lieu of the traditional Grenache found in most Rhone blends. I find the result quite interesting. Try an example of a red blend with Zinfandel in the mix. When done well, these wines can be fruit-forward, acidic, tannic and have great mouthfeel all at once.

 Wine Tasting Session

2015 Terra d’Oro Deaver Vineyard – Mildly fruit-forward and slightly sour. Much like a Chianti without the structure. Some complexity would add interest. Medium acidity and tannins.

2015 Cedarville Vineyard Zinfandel – A fruit-forward nose and palate with black cherry and strawberry. A light mid-palate and finish of bitter dark chocolate. Medium-high acidity and medium-high tannins. This had a nice aromatic nose. Nice effort that maintains the integrity of the Zin profile, while offering a structured food-friendly approach.

2015 Proulx Zinfandel – A strong red fruit profile with a brambly note and a dominating nail polish character on the nose. Medium-high acidity and medium tannins.

2015 Limerick Lane Wines 1910 Block – This is loosely a Zinfandel “field blend”. More blackberry than the other wines tasted here (more black vs. red fruit). The enhanced black fruit is likely due to the other red varietals planted in this vineyard. There was a brambly character that added a pleasant complexity. High acidity and medium tannins.

Cool Climate Zinfandel

These four wines were grown in areas where at least the evenings are quite cool and the fruit is often picked a little earlier than other California Zin producers. These wine profiles were deliberately built to offer a more classic style of red wine with good structure and to pair well with food. Think food pairings like poultry, or pork – in particular, a Thanksgiving meal sort of sensibility.

Zinfandel Marketing

How do YOU feel about Zinfandel? It can be made in a very serious wine style, but is not often thought of this way. Marketing is critical for the producers in this style. It was mentioned in the session that these producers were not successfully selling into the Midwest and East Coast markets. The answer has to be an organization like ZAP that could develop a product identity well understood by the wine community.

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Filed under Cool Climate Wine, Lodi, Napa Valley, Paso Robles, Sonoma County, U.S. Wines by Region, Wine by Varietal, Wine Industry, Wine Tasting, Wine Tasting Notes, Zinfandel

Hidden in Plain Sight

My wife and I spent years visiting Napa Valley thinking that Stag’s Leap Wine Cellars was THE Napa Stags Leap… Not that I put research, or thought into it, but I had no idea there were TWO. Many years ago, my wife and I arranged a tasting appointment at Stag’s Leap Wine Cellars and were hit over the head with their rustic approach to red wine. It is always a difficult decision to buy wines that require 10 years in the cellar to enjoy. We made that calculation in those early years and never visited that Stag’s Leap again. Surprise, discovering there is another similarly named winery with a completely different approach to making wine!

Trade Tasting at Stags’ Leap Winery

This was a beautiful property. Everything you could want in a destination winery property: picturesque, historical buildings with architectural interest and a colorful history all tucked back in a forested valley, off the Silverado Trail on the East Side of Napa Valley. Although, what was truly special was the wine.

Christophe Paubert – Winemaker

This was an opportunity to tour the facility, taste the product, hear the winemaker discuss his wines, ask questions and immerse yourself in this winery’s experience. The best kind of wine country adventure! Christophe is a passionate, down-to-earth guy with a vision for his wine. An Old World artist with a New World sensibility. Here is one of those special winemakers who succeeds in leaving his signature behind with every wine produced. Each red wine had a special character to the tannins… all very structured, with age-ability. Even young, the tannins were so fine, as to make the wine approachable on release. After 20+ years of collecting and tasting premium wine, you learn to recognize a deft hand. Grainy, rustic tannins in red wine become a bludgeon, beating you over the head. This heavy-handed, unpleasant approach to red wine magnifies a seeming lack of experience (interest?) in a refined approach to collectible wine production. On the other hand, this winemaker understands the importance of nuance in his approach. Think muscular, with a gentle side and a focus on aromas that draw you in. I have always had a soft spot for winemakers that pay attention to the nose when building their wine profile.

The Wines

2016 Viognier – Alsatian white wine feel with citrus and tropical fruits, minerality and a touch of spice. Huge acid backbone for a Viognier. Interesting and complex with a profile that could pair well with foods, or be drunk on its own.

2016 Napa Valley Chardonnay – Mix of new/neutral oak and stainless. No malolactic ferment. Tropical fruit and citrus on the nose. This is an Old World style Chardonnay that does not use a malo ferment to tame the acidity and add butter flavors (yay!) Contact with the lees has been used to add texture. This is a crisp, aromatic, high acid Chardonnay. Perfect pairing for seafood and white cream sauces, but fruity and interesting enough to drink on its own.

2014 Block 20 Estate Merlot – A lighter, more structured style than your typical Napa Merlot. A Right Bank Bordeaux feel, but with such fine, approachable tannins, it takes you down the path to Margaux. Plummy fruit forward nose and palate, with a rich brown butter flavor adding interest. The brown butter often comes from a combination of aging on the lees and just the right toast on the barrels. Christophe asserted this was just the character of this vintage’s fruit. Either way, a special Merlot that highlights the best of both Old and New World wines.

2014 Twelve Falls Estate Red – I just wanted to bathe in this stuff! Unusual blend of Cab Sauv, Petite Sirah and Merlot. The PS was handled in such a way that it complimented the other varietals, instead of overwhelming them. Plum, blackberry, blueberry, spice and everything nice! High acidity and high tannins. Superb red blend!

2014 The Leap Estate Cabernet Sauvignon –  Needed time to open and unwind. Steadily blooming flavors and complexity over time. This is a highly structured Cab Sauv with very high acidity and high tannins. Fruit forward blackberry and currant out front, with earth and leather to the mid-palate. I found myself wishing for a bit longer finish, but the silky mouth-feel filled the gap. Beautiful approachable young Napa Cab Sauv.

2014 Ne Cede Malis Estate Field Blend Red – Odd field blend of Bordeaux and Rhone varietals both red and white. Areas of this block in the estate vineyards were planted back to 1920. High acidity and high tannins, busy flavors and silky mouthfeel. Quite nice on the nose and on the palate. I think I am a touch too traditional… the wine had me thinking too much about identifying varietals and associated flavors. I know complex red blends are becoming more popular, taking us back to a hundred years ago when field blends were much more common, but recognizing wine styles brings a certain amount of comfort. This wine could easily grow on me, but would take time.

Stags’ Leap Wine Style

Consistently fine tannins and an aromatic nose were indicative of these wines. All highly structured, age-able and food friendly, these wines were also soft, pretty and approachable when young. Characteristic of a talented winemaker working with high quality fruit. Tasting appointments are required. Call ahead and take the time to find this hidden gem. It will be well worth your while.

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Filed under Bordeaux/Meritage Blend, Napa Valley, Stags Leap District, U.S. Wines by Region, Wine Tasting, Wine Tasting Notes, Wine Travel, Winemaker Interview

2012 Saviah Cellars Girl & the Goat

2012 Saviah Cellars Girl & the Goat

Walla Walla AVA, WA

Wine Tasting Note:

Rich, fruity blackberry, plum and spice on the nose. Fruit forward blackberry, plum and black currant on the palate, moving to a mid-palate and finish of copious amounts of dark chocolate. Spicy white pepper and cinnamon undertones. Medium-high acidity and medium tannin structure. Nice silky mouth-feel with an extra long finish. Super well-balanced wine. Drinking great right now… best window: 2016-2019. I wish this was more widely available than just in the restaurant in Chicago. I was gifted this bottle by Richard Funk the winemaker/owner at Saviah Cellars who took on the challenge of making this wine for Stephanie Izard – owner of Girl & the Goat. This wine is produced from his near perfect estate Petit Verdot vintage in Walla Walla during 2012. This is a superlative wine for drinking by itself and with food. I drank this with a coffee rubbed NY strip and it was a great match. 50% Petit Verdot, 25% Cab Sauv, 25% Cab Franc.

I don’t know whether the vision for this wine was the chef’s, or the winemaker’s, but this turned out to be a wonderful wine. Richard Funk is a great guy. I really enjoyed spending time with him during our last trip to  Walla Walla. He really hit a home run with this wine and I hope that Petit Verdot vineyard of his produces more great vintages in the future!

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Filed under Bordeaux/Meritage Blend, U.S. Wines by Region, Walla Walla Valley, Wine by Varietal, Wine Tasting, Wine Tasting Notes

Can You Trust a Wine Recommendation?

Everyone tastes wine differently. Although, I think it is important to note from where the recommendation is coming. A friend you drink with frequently and know what they enjoy? Sure. An attendant at a wine store? Not so much…

So, maybe you can trust friends, or family to make a reasonable recommendation, but can you trust your wine retailer? I attended a wine tasting hosted by Total Wine this evening and was so dumbfounded by the event, it seemed important to write about. See the brochure for the event below. Perhaps you have attended something similar at the Total Wine near you?

Wine Re-Sellers

A new store manager introduced herself and it seemed the intent of the event was to meet some of her higher volume customers. I purchase enough wine and spirits from the Total Wine near me to have earned a membership in the top tier of their Total Discovery club. This was a free event for a select group.

I have never tasted such a poor selection geared toward wine enthusiasts in one place. What kind of impression was the new manager trying to make? Either, she was never trained to select quality wines, or this event was used as an opportunity to push a bunch of awful wine with higher profit margins. Either way, a sad proposition. The previous manager at least included a few better wines in every event and made it worth attending. This was outright torture. I happen to overhear a customer asking how she could dislike so many of the wines and the attendant responded something like this: “These wines might not appeal to everyone. You should stretch your thinking to include other wine styles.” Oh my gosh, she was pulling the shame card. As if the poor, unsophisticated know-nothing wine drinker could just open their mind… and appreciate other “important” wine styles. The assumption is suggested that we are totally incapable of judging impartially what a “good” wine is. While this approach was nearly insulting, the idea is one I have used before in discussions with wine enthusiasts. That is… if the wines are actually selected to represent good examples of their region of origin. In this case, it was used as an excuse.

So, how does the average consumer investigate and select wines to purchase? Too often, you are stuck depending on recommendations from wine attendants that share a supposedly educated opinion regarding the quality of available wine carried in their inventory. So, what if these attendants are self-serving and recommend wines that they are told to promote? Perhaps at a higher profit? This is a clear betrayal of trust. This night, I heard memorized talking points taken from marketing pieces with very little relevance to the actual product. Do any of these wine educated people have a personal opinion?

The Wines

  •  Mailly – NV Champagne Grand Cru Delice
  • Albrecht – 2015 Pinot Gris
  • Amici – 2015 Chardonnay
  • Ceja – 2009 Pinot Noir
  • Ringland – 2014 Shiraz Barossa Valley
  • H to H – 2015 Chateauneuf du Pape
  • Truett Hurst – 2015 One Armed Man
  • Titus – 2014 Cabernet Suavignon Napa Valley

Wine Tasting Notes and Comments

Mailly – I have never tasted a Mailly Champagne I liked. This producer threw the time-honored Champagne flavor profiles out the window to make what they must think us crazy Americans will buy! Champagne should be clean and crisp and the bubbles should dance on your tongue. This was their Demi-Sec (slightly sweet) variety. The wine was thick and rich and cloyingly sweet. It had a strong bitter aftertaste. The typical yeasty smell of some champagnes was on the nose, but on the palate it seemed to add a buttery character to the wine. Save your money and buy some Mumm Cuvee instead, or spend a little extra to buy a Piper-Heidsieck Cuvee.

Albrecht – What happened to Albrecht Pinot Gris? My memory of their wines puts them in the same category as Trimbach for quality. Maybe it was this vintage? This was tasteless with no aroma. For a similar price, try a Trimbach PG instead.

Amici – This is a totally manipulated Chardonnay, with too much oak. There was a strong bitter flavor that often comes from a malolactic fermentation that did not go as planned. This is rich and buttery, but the fruit is not fresh and it should have had more acidity. Way down on my list. For less money, try the Sonoma-Cutrer Sonoma Coast Chardonnay and experience a proper entry level oaked Chardonnay.

Ceja – The first reasonable quality wine of the night. This offered a fairly average representation of a typical Carneros Pinot Noir. I am not a big fan of all that fresh red cherry in these wines, but at least this one was pretty typical. Try Schug, or Acacia Carneros Pinot Noir instead for something a little more interesting at about the same price.

Ringland – Ugh, sweet medicinal cough syrup. ’nuff said.

H to H – The second of the two reasonable wines. This is a fair representation of a Chateauneuf du Pape and at this price point: a good effort. It misses the jammy fruit, tannins and acidic structure you would expect. On the other hand, it IS hard to find a good CDP for less than $40/btl.

Truett Hurst – We were told this wine was better than “The Prisoner” and once tasted, you will never go back. This “One Armed Man” tasted like it really needed the other arm. The wine tasted mostly like a cheap Paso or Lodi Zinfandel. The Prisoner blend doesn’t hit you in the face with the Zin and other varietals are added to bring tannins and acidity to the party. For a few dollars more, find The Prisoner on sale and enjoy.

Titus – I am not sure I can even put this in the average Napa cab category. This is over-oaked and manipulated to add a soft, smooth texture at the expense of the freshness of the fruit. A young Napa cab should have fresh fruit, high acidity and tannins. This wine was short on all the character that makes a Napa cab special. For near the same price, try the Baldacci Four Brothers Cab Sauv and taste what a Napa wine should be at this price.

What Can You Do?

Here is a simple suggestion: read the back of the bottle, or do a quick internet search at the winery website first… then ask the attendant their opinion. If what you are told is the same, run away as far and as fast as you can AND be suspicious if this bottle just happens to be their favorite. Try other shops/stores and look for someone who will give you their actual opinion. If it varies from what is printed on the bottle, you are in luck! Then, hopefully you get a follow-up question similar to: what do you like?, or what other wines do you already buy? There’s your evidence of a keeper, a wine attendant you can trust!

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Filed under Wine Education, Wine Tasting, Wine Tasting Notes

Another Pretty Margaux: 2000 Chateau Rauzan-Segla

2000 Chateau Rauzan-Segla

Margaux AOC, France

Tasting Note:

Soft decant and drank over three hours with a friend after dinner. The typical pretty, elegant Margaux character is very evident. What started out with a beautiful silky texture, thinned a bit after two hours. The very funky strong forest floor aroma lasted about the same time frame, before it blew off to reveal an interesting highly complex nose that was definitely not fruit forward. The nose was full of earth, leather, tobacco and graphite with a little blackberry. The palate is simpler leading with earth and graphite, followed by blackberry and plum, mid-palate of dark chocolate following through with a short finish. Still a highly structured wine, even after its age, having medium-high acidity and tannins and noticeable alcohol (not overwhelming). All in all a very nice, somewhat typical Margaux with most of what you would expect. Drinking window: 2012-2020.

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Filed under Bordeaux, French Wine, Wine Tasting, Wine Tasting Notes

2008 Acacia Chardonnay Winery Lake Vineyard

2008 Acacia Chardonnay Winery Lake Vineyard

California Carneros AVA

Wine Tasting Note:

I have to wonder, am I drinking a different wine than the others leaving notes on CellarTracker? Take note: you definitely have to be more of a White Burgundy fan, than a Cali Chard fan to enjoy this wine. Conflicting thoughts on this one… This wine is wound very tight, like a Crus Chablis might, without enough cellaring. On the pop, the nose is all bitter key lime, grapefruit and brine. Let the wine rest for 15 minutes and the nose begins to blossom a bit. Definite honeysuckle and green apple comes to play, in addition to the other aromas. Now, the alcohol comes forward – another Cali producer over-doing a white with 14% alcohol. The palate is complex. After 30 minutes, the sweet honeysuckle moves to the front and lime, grapefruit and brine moves to a well-defined mid-palate. The oak is not subtle here, but it adds interest by exaggerating the mouth-feel coming from stirring the lees. The wine almost feels like heavy cream in the mouth. The acid level is high. This could easily age another five years. How would you feel about a 15 year aged Cali Chardonnay? The finish is very, very long with a lightly sweet-sour flavor that persists. This is like a better White Burgundy, missing the finesse. This should be drunk with specific foods to tame its wildness. The acidity would hold up well to the most buttery of white cream sauces I can think of, in fact, linguine in a rich white clam sauce is coming to mind! Drinking window easily until 2022.

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Filed under Carneros, Chardonnay, Napa Valley, U.S. Wines by Region, Wine by Varietal, Wine Tasting, Wine Tasting Notes

2010 Carpineto Chianti Classico Riserva

Wine Tasting Notes:

2017 Carpineto Chianti Classico Riserva

Chianti Classico, Tuscany, Italy

I really enjoyed this wine! Great mix of old & new world styles. Blackberry, raspberry and a touch of mint on the nose. The palate is of blackberry, raspberry and black currant in a rich, fruity style more reminiscent of Brunello, than Chianti Classico. This is my kind of fruit forward, mouth-filling and structured Sangiovese. No finesse here. If you like some tannin in your reds, drink now. If a softer wine is your speed, give it another 3-5 years in the bottle. With medium-high acidity and medium-high tannins, this will easily mature well. Pair this wine with red meats and red sauces. The value in Italian wines is undeniable!

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Filed under Chianti Classico, International Wines by Region, Italian Wine, Sangiovese, Toscana, Wine Tasting, Wine Tasting Notes

50 Wines in 90 Minutes

Flemings-logo

Ultimate Speed Tasting

I joined a small group of wine enthusiasts this weekend at an unusual tasting event at a Fleming’s Restaurant in Chandler, AZ. The restaurant had three attendants pouring 50 wines for a group of 20-25 customers. The original email invitation offered 120 minutes for the tasting: roughly 2.5 minutes per bottle. I came prepared to give this a shot with full tasting notes… but on arrival, I learned we would have only 90 minutes to complete the task, or less than 2 minutes per bottle. OK, I am game :-\

The tasting started with an introduction by the restaurant’s wine director and these instructions: “You have 90 minutes to taste 50 wines. Each will be a measured 1 oz. pour. 50 oz. of wine is near two full bottles. Be careful. There are spit buckets at the corner of each table. Go!” I thought this might descend into disaster, but amazingly everyone remained responsible and were evaluating the wines, rather than drinking them. Kudos to the Phoenix wine community… this was a serious consumer event.

Observations & Comments

This was a major journey into masochism. I have been to wine tastings with this number of wines before, but always with near twice the time per bottle and while seated at a table. This wine tasting was characterized by service upon request and no place to sit. I would find it difficult to suggest attending one of these Fleming’s 100 Tasting Events, unless you are either a wine journalist, or just ignore the challenge of sampling the entire list. I tasted a large number of wines in a very short time and if you have no experience with preventing palate fatigue, the sheer quantity can make everything taste the same half-way through. The wine list was quite diverse representing many different varietals, countries and styles. In my opinion, a large percentage on this list were not premium category wines, but six were worthy of taking note as either a step above, or a great value. Navigating lengthy restaurant wine lists can be daunting and this is only HALF of this Fleming’s offering. It is a shame, I found less than one in five that I would go out of my way to order. I hope my readers will find this lengthy article helpful, especially those who enjoy Fleming’s Restaurants as my wife and I do.

Event Wine List

(full wine descriptions shortened in the interest of brevity)

Sparkling – White/Rose/Red

  • Mionetto Prosecco Extra Dry NV – Italy
  • Jean-Charles Boisset JCB Brut #21 NV  – France
  • Distinguished Vineyards Sophora NV – New Zealand
  • Banfi Rosa Regale Acqui NV – Italy

Still Whites

  • 2014 Loosen Brothers Mosel Riesling – Germany
  • 2014 Jean Baptiste Gunderloch Riesling Kabinett – Germany

From here, I realized I was already in trouble on time and stopped asking for the vintage information…

  • Vinedos Santa Lucia Sauvignon Blanc – Chile
  • Hess Family Bodega Colome Torrontes – Chile
  • Villa Maria Sauvignon Blanc – New Zealand
  • Maso Canali Pinot Grigio – Italy
  • Coppola Virginia Dare Two Arrowhead Viognier-Roussanne – Paso Robles, CA
  • Flat Rock Cellars Chardonnay – Canada
  • Taken Complicated Chardonnay – Sonoma County, CA
  • Meiomi Chardonnay Santa Barbara-Monterrey Counties Blend – Sonoma Coast, CA
  • Kendall Jackson Chardonnay Vintner’s Selection – CA
  • De Loach Chardonnay La Reine – Sonoma Coast, CA
  • Glen Carlou Chardonnay – South Africa
  • Franciscan Estate Chardonnay – Napa Valley, CA

Still Reds

  • Wine by Joe Pinot Noir – Willamette Valley, OR
  • Mark West Pinot Noir – CA
  • Jean-Claude Boisset Bourgogne Rouge – Burgundy, France
  • Rodney Strong Russian River Pinot Noir – Sonoma Valley, CA
  • Cambria Pinot Noir Santa Maria Valley Clone 4 – Santa Barbara County, CA
  • Calista Edna Valley Pinot Noir – San Luis Obispo County, CA
  • Bertoldi Gran Passione Rosso – Italy
  • Bodegas Bagordi Navardia Red Blend – Spain
  • Pascual Toso Malbec – Argentina
  • Ziobaffa Toscano Rosso Organic – Italy
  • Michel Gassier Cercius Rhone Red Blend – France

If you have had it with this wine listing just skip to the bottom for my ABBREVIATED notes

  • Prats & Symington Post Scriptum de Chryseia Red Blend – Portugal
  • Saldo Zinfandel – CA
  • Red Diamond Merlot – Washngton State
  • Chateau Haut-Colombier Bordeaux Style Blend – France
  • Duckhorn Merlot – Napa Valley, CA
  • Lidio Carraro Serra Caucha Agnus Red Blend – Brazil
  • Greg Norman Cabernet -Merlot – Australia
  • Trefethen Double T Bordeaux Style Blend – Napa Valley, CA
  • Gundlach-Bundschu Mountain Cuvee Red Blend – Sonoma County, CA
  • Paraduxx Propietary Red Blend – Napa Valley, CA
  • Treana Red – Paso Robles, CA
  • 14 Hands Cabernet Sauvignon – Washington State
  • Liberated Cabernet Sauvignon – Sonoma County, CA
  • Susana Balbo Cabernet Sauvignon – Argentina
  • Chateau St. Michelle Indian Wells Cabernet Sauvignon – Washington State
  • Oberon Cabernet Sauvignon – Napa Valley, CA
  • Round Pond Kith & Kin Cabernet Sauvignon – Napa Valley, CA
  • Hall Cabernet Sauvignon – Napa Valley, CA
  • Justin Cabernet Sauvignon – Paso Robles, CA
  • Rodney Strong Cabernet Sauvignon Knights Valley – Sonoma County, CA
  • Yardstick Cabernet Sauvignon Ruth’s Reach – Napa Valley, CA

Highlights of the Tasting Notes

Notable Wines

Top Three Whites

Jean Baptiste Gunderloch Riesling – Acceptable German Riesling. More red apple on the palate, than stone fruit (peach, apricot, etc.), but crisp and refreshing. At around $17/btl market price, decent value too. For the same price though, I would recommend the U.S. made Chateau St. Michelle Eroica Riesling first.

Maso Canali Pinot Grigio – Second best white of the evening. A crisp mouth-feel with high acidity. Lemon citrus palate with a lingering finish. Nice balanced profile. Would be great as a before dinner sipper, or with white cream sauces.

Coppola Virginia Dare Two Arrowhead Viognier-Roussanne – Best white wine of the night! Beautiful soft mouth-feel with high acidity. The wine was fruit forward, without being sweet, or overpowering. Citrus palate with a beautiful floral lingering finish. Missing the bitterness of some Roussanne wines. Great for food and on its own.

Top Three Reds

Justin Cabernet Sauvignon – This is my go-to restaurant wine, when there is a weak wine list. It is distributed almost everywhere and usually easy to find. Not like a traditional big Napa Cab, but fruit forward, balanced and with high acidity. Nice food wine that can accompany most fine dining dishes.

Hall Cabernet Sauvignon – Medium priced Napa Cab at around $45/btl. market price. Gives you most of what you are looking for from Napa, at an easier to manage price-point.

Round Pond Kith & Kin Cabernet Sauvignon – I enjoy most Round Pond wines, but being exposed to only their ultra-premium wines, I had not seen a sub-$50/btl. of wine from this producer. This was the best Cab Sauv of the night and has a market price of only $30/btl.! Tremendous value! Round Pond’s focus on mouth-feel, is a primary method I use for differentiating top wines. This was a fruit-forward, balanced wine, with high acidity and great mouth-feel. Look for this wine. I will be running out and grabbing some myself.

The majority of the reds were easy drinking. With a few exceptions, these were average wines that could accompany a steak capably. Although, I will have to say, this growing movement toward red blends WITH residual sugar (i.e. Apothic style) is hard for me to handle.

There was a group of better than average red wines: Duckhorn Merlot, Susana Balbo Cab Sauv, Chateau St. Michelle Indian Wells Cab Sauv. Here are two wines worth considering that may not be on your radar:

Michel Gassier Cercius – Nice Rhone red blend. Fruit forward with good acidity and a reasonable price. If you enjoy Southern Rhone style red wines, this represents the region capably.

Prats & Symington Post Scriptum de Chryseia – Wow, I like Touriga Nacional based Portuguese wines! Unfortunately, this is the premier varietal in Portugal and can be pricey. This was a nice find. For under $20/btl market, you get much of what makes this varietal great at a reasonable price. If you haven’t tried wines from Portugal yet, this would be a quality entry level option.

Bottom of the Barrel

All of the sparkling was barely drinkable.

Mionetto Prosecco – Mionetto is a well respected Valdobbiadene producer and my wife and I had tried to visit the winery when we were in Italy a few years ago… but our schedule did not allow. If this wine is any indication, I did not miss anything. I read about the “Prosecco Revolution” everywhere on the wine scene these days, but have yet to try one that approaches quality Champagne, or even quality California sparkling. Another bust.

Banfi Rosa Regale Acqui – Thought a sparkling red might be interesting, like a decent Lambrusco. Wow, this was horrible. Sweet beyond belief, with cotton candy and strawberry hard candy flavors. Don’t be tempted, you will toss it in the planter next to your table.

Loosen Brothers Mosel Riesling – I have tried many Loosen Brothers Rieslings that have been excellent. This was a real disappointment. It was missing the crisp acidity that defines a quality Mosel Riesling. It wasn’t horrible, but I guess it made the list as a let-down from a quality producer.

The Sauvgnon Blancs and Torrontes were unpleasant. The Sauv Blancs were particularly grassy.

There was not a single Chardonnay that stood out on this list, in either the stainless steel, or oaked styles. The oaked Chardonnays were so woody, they could have been used as fuel for a fire.

The Pinot Noirs were not notable. The best of the bunch was the Rodney Strong: very drinkable, with some complexity at $18/btl market – a reasonable value. It is difficult to find good Pinot Noir anywhere in the world under $20USD/btl.

Several red wines were favorites of the group, but with enough residual sugar to make it to the bottom of my list: Gran Passione Rosso, Treana Red and Oberon Cab Sauv. Not my thing.

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Filed under Restaurant Review, Wine Education, Wine Tasting, Wine Tasting Notes

2008 Antinori Guado al Tasso Bolgheri Superiore

Guado Pic

2008 Antinori Guado al Tasso Bolgheri Superiore

Bolgheri Superiore DOC, Tuscany, Italy

Wine Tasting Note:

Deep, dense purple color with brownish hue around the rim. Would have guessed older than 8 years in the bottle. Closed and limited nose on open. Not much coming through yet except alcohol, bitter chocolate and watery texture. Sampling until ready… about 45 mins. hitting its stride. Still ample freshness and has become fruit forward as opening. Plum, boysenberry, blackberry in front. Minimum mid-palate, with a medium length finish of subtle dark chocolate. Tannins are grippy and high, with high acidity. The texture has improved, adding a bit of mouth-feel and volume. Great structure, but the fruit has become subtler than an earlier bottle. Fruity enough to be drunk on its own still, but perfect for a pairing with red sauce and meat dishes. Antinori has delivered another quality Tuscan blend with versatility and some aging potential. I enjoyed a few glasses prior to dinner, but this would be even better with food. If you enjoy aged wine flavor profiles, this should be best drunk 2017-2018. If you aren’t concerned whether your wine is fruit-forward, the tannins should resolve somewhat in another 3-4 yrs. If you’re like me and you prefer some noticeable drying tannins, this wine is perfect now. A nice middle-ground between old and new world flavor profiles.

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Filed under Bolgheri, Bordeaux/Meritage Blend, International Wines by Region, Italian Wine, Toscana, Wine by Varietal, Wine Tasting, Wine Tasting Notes

Lodi AVA Wine Tasting – WBC16

WBC16 Logo

Beginning with a few impressions from this year’s Wine Bloggers Conference in Lodi… It appears Lodi isn’t just old vine Zin anymore…

The first tasting of the event started my immersion in the region. Here is an overview of several producers and a few initial thoughts:

 

Oak Farm

Oak Farm Vineyards – Tasting a competent and very typical middle of the road Cab Sauv, but the real star here (and of the night) was a Loire style Sauv Blanc aged on the lees to add complexity and mouth-feel. In speaking with the winemaker, he definitely had a Loire sensibility and was specifically looking for that identity. If you enjoy Sancerre wines and would like to explore a similar approach produced in the U.S., give this wine a try.

Heritage Logo

Heritage Oak Winery – The impact of these wines was the good acidity across the board. I came to Lodi expecting not to see much structure, due to the very warm climate. The Sangiovese and Tempranillo in particular are fruit forward, with high acidity and a medium tannic structure. Nice food wines and across the board above average wines.

prie

Prie Vineyard & Winery – The reds were very thin and weak, but the Vermentino was exceptional. This varietal typically has citrus notes that usually leans toward lemon. The wine had good acidity and a beautiful rich lemon curd taste and texture…think lemon meringue pie. Great example of what Vermentino can be.

M2 Logo

M2 Wines – Traditional fruity Zins, easy drinking with mild acidity.

Mettler logo

Mettler Family Vineyards – Average red catalog. Again, the white wine was the notable offering. It was nice to see the Spanish varietal Albariño represented. This was a soft, easy drinking wine with nice mouth-feel.

Uvaggio

Uvaggio – The collection included a few average white wines. Atypically, the best wine was the Italian varietal Barbera. I thought, the best Lodi red wine of the night. This was a medium bodied, fruit forward wine with good acidity and chewy tannins. It had a bit in common with the Italian GD Vajra Barberas I have tasted (my favorite).

Scotto

Scotto Cellars, Masthead – Interesting story behind how this wine was developed with wine critic input. Check their website for the story. 100% Sangiovese with a bright red cherry fruit-forward palate and a mild dark chocolate mid-palate that moves into the finish. The wine had medium acidity and a reasonable mouth-feel that tended toward the watery side. It showed a balanced approach with good structure. It was approachable now, but had just enough structure to add some complexity.

fieldslogo

Fields Family Wines – Think food wines. Excellent structure across all wines tasted. Great wines to accompany food, or to age in your cellar – Syrahs, Petite Sirah and Tempranillo. The first producer I have tasted in Lodi to consistently offer food-friendly wines. Using mostly neutral oak for aging, lets the fruit shine through. All wines had medium-high acidity and medium-high tannins with good balance. Would be great restaurant wines.

Stay tuned for more impressions from the 2016 conference…

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Filed under Lodi, Wine Tasting, Wine Tasting Notes