Tag Archives: California

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…

Comments Off on Lodi AVA Wine Tasting – WBC16

Filed under Lodi, Wine Tasting, Wine Tasting Notes

The Legacy of Fine Wine Culture

Is there a “Right” Atmosphere to Enjoy Wine?

I received my Somm training from a mentor that still firmly believed a profession in wine was a “calling”. I have worked hard to train my palate and learn the wine regions of the world to pass that crazy test. After all the work though, I still can’t agree with the formal atmosphere surrounding much of the fine dining wine service industry. Is the defining U.S. wine experience a stuffy, formal affair? Why is there social stigma, or a nervousness regarding wine selection in restaurants? Wine knowledge in the trade should be a tool that facilitates the comfort and enjoyment of clients… instead of a blunt instrument that adds to the discomfort.

julia-louis-dreyfus-wine

Seen the Mollydooker Shake?

I was having dinner with business associates at an Italian restaurant last month and I was asked to order a bottle for the table with a budget of around $60. Unfortunately, the restaurant had a poor Italian wine selection, so I chose the 2014 Beringer Knight’s Valley Cabernet, usually a pretty solid selection (quality vineyard and a track record for value). This vintage was not as easy drinking as past releases, so I asked everyone to bear with me and I put my thumb over the top of the bottle and proceeded to give it a vigorous shake! Everyone got a kick out of it and we proceeded to drink a moderately softer wine. WARNING I am about to suggest a completely inappropriate wine faux pas… (if this will torture your sensibilities, please skip to the next paragraph) …say you run up against a tightly wound Chianti, or young red Bordeaux, or maybe a 100% Petit Verdot… picture pouring the bottle into a blender. I suggested this approach at the restaurant and everyone immediately started laughing and vowed to do this the next time they had guests over. (Disclaimer here: this is NOT meant for fine wine. It would be better to age these wines for another few years, rather than throw them in the blender). Check out this link: Mollydooker Shake. Young Mollydooker wines can be very high in tannin. A nice stiff shake can do wonders to soften any highly structured wine.

Is Wine Fun?

Several years ago, my wife and I were invited to a wine enthusiast’s home for a wine dinner with four other couples. Very expensive, quality aged wines were being served. Out of the blue, one guest suggests we go around the table and have each person share an impromptu personal tasting note for each wine being served. Really? Afterwards, I overhear comments about a previous wine party my wife and I hosted and the numerous wine-ignorant guests in attendance. That day I made myself a promise, I would always try to help others relax around wine and make the experience comfortable and unpretentious. I have become a reverse wine snob.

I am thoroughly embarrassed by trained professionals in the industry who feel it is necessary to overwhelm a client with their wine knowledge and lecture on the importance of selecting… just the right wine. When an attendant at a winery tasting room, or a Somm at a fine dining restaurant approaches me, I am usually faced with one of two types:

  • An under-trained wine steward who has not tasted their own wine inventory
  • A pretentious jerk, who wants to tell me which wines I should prefer

I am not sure which is worse? I hate to tell people I am formally trained… then, they either get defensive, or are intimidated and clam-up. When I am dining out at an establishment with a large cellar, I always search the lesser known “nooks-and-crannies” for the best value. Most of the time, I get annoyed looks, but all with me have a great time. I was at Cowboy Ciao (Scottsdale, AZ) dining with an associate last year (GREAT wine cellar, by the way). From previous discussions, I knew he preferred big, highly structured Napa Cabs. I asked him if he had ever tried Aglianico? I suggested to him, I could find a really enjoyable bottle of Aglianico there for under $40/btl. I got a serious look of disbelief. We proceeded to run the waitress ragged… I selected three different bottles that had spent time in their cellar – one was a 2006, I believe. It took our server 20 minutes working with the wine steward to track down one of these bottles (she was a good sport)! I had them decant the wine… AND he thoroughly enjoyed it! Fine wine doesn’t have to cost $125/btl and be called Caymus, or Silver Oak. Servers should encourage more discovery. Their clients would enjoy the broader wine experience.

Who decided that wine was not supposed to be fun?

Next Wine Vacation

I hope at least some of you have tried a wine vacation. If you haven’t, you should. Very few experiences provide better food and drink, more inviting scenery, or more romantic atmosphere… but they can be fun too! Napa is always the ultimate U.S. wine experience, but it is expensive and can be a bit stuffy. For something on the more fun side, try the Central California Coast, Oregon, or East Washington state. Ask around once you arrive and seek out the less pretentious, relaxed tasting venues. If you want an interesting experience, try Tobin James Cellars in Paso Robles, CA. Hit them during one of their events in particular and be prepared to have a rockin’ good time!

Comments Off on The Legacy of Fine Wine Culture

Filed under Restaurant, Sommelier, Wine Cellar, Wine Education, Wine Industry, Wine Tasting, Wine Travel

2009 Tobin James Zinfandel Blue Moon Reserve

292538

2009 Tobin James Zinfandel Blue Moon Reserve

Paso Robles AVA, California

Tasting Note:

This wine is improving with age. You don’t often find a zinfandel that can hold up to much bottle age, maybe Seghesio, Ridge… This was a surprise. Before we start, this is not an Old World influenced red wine. It is a California bomb! Completely fruit forward nose of dried red and blue fruits with alcohol and mineral notes. The fruit explodes on the palate. After seven years in the bottle, this zinfandel is very uncommon. The palate is all dried fruit: raisin, prune, boysenberry, blueberry… not as much sweet, as intensely fruity. Touch of dark chocolate on the mid-palate and a very long fruity finish. Silky, medium-low tannins still, with a beautiful mouth-filling texture. The high alcohol is evident, but not overpowering. Not a wine for food. Enjoy as an apertif, or digestiv. One of the most well-made California fruit-bomb style wines I have ever tasted!

We purchased this wine during a Tobin James special event at the winery. Their reserve wines are not easy to find, but worth searching out. The general release wine reflects broader market ambitions and is just average for quality and value, so don’t judge the reserve wines by what you may find on the shelf at your wine retailer!

1 Comment

Filed under Paso Robles, U.S. Wines by Region, Wine Tasting, Wine Tasting Notes, Zinfandel

Getting into a Winemaker’s Head, After One Tasting?

In YOur HEAD cartoon

I am about to embark on a dangerous journey… trying to understand a winemaker’s thinking after one tasting session. Probably presumptuous, but I think a fun exercise for the imagination.

California, Livermore Valley AVA

This last week I stopped into a highly regarded producer from this wine growing area. My first time visiting the Livermore area. The only wine I had previously tasted from this AVA was a sub $20 Cab Sauv from Concannon and it was not pleasant. Well, adventure feeds the soul, right?

Steven Kent Winery

An ineresting stop, because it was clear that the winemaker had a vision for the wine he was producing. So here are my impressions of the winemaking strategy and why:

Work with What You Got

Guess #1 – This area seems to have a cooler climate than Napa Valley and the soil is more fertile. You can taste it in the wine: less alcohol, less phenolic development, a little vegetal in flavor, more red (than black) fruit and thinner viscosity. So, the first decision: what style of wine do you make from this fruit? These wines were all trying to be “Old World” with a new world twist: very fruit forward, attempting balance (albeit without much structure), little to no new oak, no American Oak, and keep the alcohol low (no chaptalizing). This winemaker fully embraced this approach and it appeared to be a clear decision in all the wines I tasted.

Consumers Want Less Expensive Wine to be Easy Drinking

Guess #2: This isn’t my opinion, but it is clearly this winemaker’s view. Every general release wine I tasted was very fruit forward, had little to no tannins and medium (or less) acidity. This winemaker clearly believes this is what sells at this price.  Personally, while I understand many consumers enjoy this style… I am sorry, I just can’t drink it. I would rather have a wine cooler. You just can not drink this stuff with food…

Silky Soft Textures Sell Wine

Guess #3: This winemaker experiments heavily with aging red wines on the lees. It is the only possible answer for how smooth these reds are… and by the way, my favorite style component from this winemaker (another common Old World technique). It really makes an impression. It actually makes the the general release wines even easier to drink (if that is possible). Every wine I tasted was trying to be soft…

Only Collectors and Educated Wine Consumers Enjoy Wine with Structure

Guess #4: So, when the tasting room manager discovered I am a trained Somm, they broke out the wine club selections: reserves and single vineyard wines. These wines had structure: with high acidity and medium (or higher) tannins. Honestly, I was a little offended when I realized what was going on. I guess educated wine buyers are all rich… just because you are allowing more contact with the skins and including some stems in the maceration and ferment, doesn’t mean the process is more expensive. These red wines spent 18-24 months aging in the barrel, just like most good reds.

Conclusions

As it turned out, I enjoyed the tasting! It is fun imagining you can get into the winemakers head. You don’t normally find such clearly defined characteristics in a winery’s breadth of a single vintage. The club wines were good, but they weren’t big on value… These wines were fruit forward, complex, structured and very silky. One word of caution, before deciding to seek out this producer, you must settle on a preference for red fruit flavors in your wine. There wasn’t much in the way of blackberry, plum, or black currant flavors to be found.

Wine Tasting Notes

NV La Ventana Barbera, Livermore Valley – Retail $36

Nice nose of red cherry and cinammon. All bright, fresh red cherry on the palate. The mouthfeel was a touch creamy. The tannins were low and the acidity was medium. A nice fruity table wine that is meant to drink before dinner. It had no over-whelming characteristics, therefore a balanced feel, but virtually no structure. There was a touch of dark chocolate on a short finish.

2010 Pinot Noir, El Coro Vineyard, Sonoma Coast – Retail $48

The nose was of red hard candy. The palate was cough syrup and spice. This wine did not taste like a cool climate Pinot (Sonoma Coast). It is so fruity, I would have guessed Carneros, if tasting blind. Low tannins and medium acidity. ** UPDATE** 3/6/16 – Upon researching this vineyard, I found it is actually in Carneros! BAM! Fun to nail it! C’mon they need to train their people…

2012 Lot 29 Red Blend, Livermore Valley (Bordeaux Blend) – Retail $36

Fresh cherry on the nose. Palate is of brown butter, then red cherry following. There are medium tannins and high acidity. Too much oak… and it is strange to taste such strong cherry flavors in a Bordeaux blend.

2013 Cabernet Franc, Livermore Valley – Retail $48

Nose of red cherry, herbal mint and cinnamon. The palate has red and black cherry and allspice flavors. Medium-high elegant tannins and high acidity. The wine has a silky mouth-feel and a long spicy finish. My favorite wine of the tasting. Based on the other wines tasted in Livermore Valley, this might be a good location for cool-climate Cab Franc…

2013 Cabernet Sauvignon Lencioni Vineyard, Livermore Valley – Retail $65

The winemaker had some guts here… this wine had a slightly vegetal nose. I can appreciate the courage there. I have tasted many Cabs that were a touch vegetal and amazing! The palate was of black cherry and blackberry with cinammon and a touch of butter on the finish. The wine had high tannins and high acidity. The mouth-feel was nice and silky.

2014 Cabernet Port (fortified with brandy)

I was told this was a tawny style port… ooops! Not even close. A heavy medicinal nose. Tasted exactly like red cherry cough syrup with herbs and mint added. the fruit was too fresh to be a traditional tawny port. Definitely complex, but not really enjoyable.

 

4 Comments

Filed under Wine Tasting

Baldacci Family Vineyards Cabernet Sauvignon Stags Leap

Baldacci

Baldacci Family Vineyards

Black Label Cabernet Sauvignon

Stags Leap District, Napa Valley

Tasting Note:

Beautiful Napa Cab in the middle of its drinking window! Drinking Baldacci Stags Leap Cabs over the last 20 years, I am struck by how they always over-deliver at their price. This bottle cost $46 in 2010 and is drinking like a $70+ Napa Cab! Blackberry and black currant on the nose with tar and leather. Still fruit-forward after 8 years of aging, with blackberry and black currant in front, transitioning to a mid-palate of dark chocolate, leather, underbrush and tar. The wine has a lengthy, slightly hot finish. Gorgeous rich mouth-feel, full and sensuous. The tannins have resolved well and are just under the surface. The acidity is high, but this paired perfectly with a rib-eye steak. Without food, the acidity would have been a bit much. The signature Cab character of graphite and tobacco are missing, but regardless, my wife and I really enjoyed this bottle with steaks for dinner!

Comments Off on Baldacci Family Vineyards Cabernet Sauvignon Stags Leap

Filed under Cabernet Sauvignon, Napa Valley, Stags Leap District, Wine by Varietal, Wine Tasting, Wine Tasting Notes

Best Value Wine Destination in the U.S.A.?

value pic

I was recently involved in a discussion regarding preferred wine tourism destinations among serious wine drinkers / collectors. Napa Valley is consistently drubbed for its utter lack of value. Average tasting room fees are $25 – $40/pp… to access top quality, it is not uncommon to pay $75/pp. Now granted, these wineries are so gorgeous – Napa Valley itself creates its own ambiance, but let’s move past honeymoons and anniversaries and talk year-in and year-out wine tourism destinations. My wife and I have vacationed in Napa at least 10 times in the last 20 years and while it was previously my favorite location, it is now third on my list behind the California Central Coast and Sonoma County. To make things worse, Napa tasting rooms have steadily become more impersonal, making me feel like one of the massive herd, or a bother, rather than a valued guest.

Yes, my favorite wine destination is the Santa Barbara and San Luis Obispo Counties area in California!

Destination Comparison

Cuisine / Restaurant SceneWinner Napa Valley

The Central Coast is improving, but still has catching up to do.

Tasting Rm FeesWinner Central Coast

1/3 to 1/2 the cost of Napa.

Tasting Rm AtmosphereWinner Central Coast

The Central Coast is a big winner here. I have been getting tired of the attitude in Napa. The tasting rooms are so much friendlier almost anywhere else. I miss 10+ years ago when wine tasting was casual and inviting!

Lodging ValueWinner Central Coast

1/2 the cost of Napa with several resort quality properties to choose from.

Quality of WineWinner Central Coast

Slight edge, not because any single wine is superior, but because overall – the wines approach Napa in quality and the selection is amazingly diverse. There are top quality producers of Syrah, Cabernet Sauv, Zinfandel, Pinot Noir and Chardonnay here… in Southern Rhone, Bordeaux and Burgundy styles. All of this diversity is driven by an area with crazy climate variability.

SceneryWinner Napa Valley

Maybe not as cozy as Napa Valley, but the hill and mountain regions west of Hwy 101 are very picturesque.

BeachWinner Central Coast

No Beaches near Napa. This region has Pismo Beach.

Winery ArchitectureWinner Napa Valley

Napa has a big edge here, but some wineries are starting to spend big money in the Central Coast area.

l'aventure winery

l’aventure winery

A Paso Robles Vineyard & Winery

Morro bay pic

Morro Bay, CA

Central Coast Winery Suggestions

(arranged from South to North)

Santa Barbara County

Carr Vineyards – All wines are good, but their 100% Cab Franc is special and reasonably priced.

Jaffurs Wine Cellars Quality Southern Rhone style wines that offer great value.

Brewer- Clifton Pinot Noir and Chardonnay. Their Chardonnay is Burgundy style and fantastic!

Qupe – Beautiful, refined Syrah by a master winemaker.

Andrew Murray Vineyards The best value quality Syrah in the U.S. hands down.

Melville Winery Great values in Burgundy style Pinot Noir.

San Luis Obispo County

Laetitia Vineyard & Winery – Fine quality sparkling wines in a broad selection of styles.

L’Aventure Winery – Balanced Hedonism Incarnate (is that possible?). These wines are massive, powerful… and perfection.

Peachy Canyon Winery No winery makes more different single vineyard Zinfandels. If you are a Zin Master, you must visit Peachy.

Tobin James Cellars Their tasting room is definitely the most fun in the area!

Justin Cellars This is your bastion for Bordeaux style wine in the area. Their Cab Sauv and Merlot blends are very good! These wines are approaching the quality of the best in Napa.

Herman Story Wines THE BEST Southern Rhone Style Wines in the United States at prices that will cause you to do a double-take.

Other Wineries of Note Some of best wineries in the world are making amazing wine here, but are expensive and difficult to arrange access:  Alban Vineyards, Saxum Vineyards and Sea Smoke Estate Vineyards.

New Destinations My wife and I will be traveling to Walla Walla, WA this fall, six years after our last trip. I am hoping this location has much to show! I am looking for my next wine destination to add to our list! I will update our findings on this site after our trip!

2 Comments

Filed under Wine Industry, Wine Tasting, Wine Travel

Pax Cuvee Keltie Syrah North Coast

22118

 

Pax Wine Cellars

2004 Cuvee Keltie Syrah North Coast

California, North Coast

Wine Tasting Note:

Initially, this was too hot and closed directly out of the bottle. After a one hour decant: blackberry and mint on the nose. The nose had a bit too much alcohol to enjoy. 11 years in the bottle and still plenty of structure with medium-high tannins and acidity. As you would expect, the freshness of the fruit is gone. The palate is of blackberry, black currant and bitter dark chocolate with a short finish. The alcohol is evident, but not over-whelming. The big winner here is the mouth-feel. A beautiful Northern Rhone kind of character that starts a little oily and finishes with mouth-coating, grainy tannins that were a little to the rustic side of velvetty. This wine has the structure to sit in the cellar much longer, but the fruit will not last. Best drinking window is/was probably 2012-2016. I have seen other recent tasting notes that describes a fruit-forward wine with a sweet finish. This bottle was very dry and had a subdued fruit character.

All-in-all a nice effort to produce an age-able, structured Syrah with a Rhone feel. This would have been a 95+ wine, if the alcohol component had been more balanced against the total profile.

2 Comments

Filed under Cool Climate Wine, North Coast, Syrah/Shiraz, U.S. Wines by Region, Wine Tasting, Wine Tasting Notes

Winemaker Interview – Sally Johnson-Blum of Pride Mountain Vineyards

Please follow my winemaker interview series! You can find this and other interviews at the following link:

http://winemakerinterviewseries.net/2015/03/01/winemaker-interview-sally-johnson-blum-of-pride-mountain-vineyards/

Comments Off on Winemaker Interview – Sally Johnson-Blum of Pride Mountain Vineyards

Filed under Wine Tasting, Wine Tasting Notes, Winemaker Interview

Shafer Vineyards Wine Tasting and Visit – Napa Valley, Stags Leap AVA

Shafer-Vineyards1

.

I was really looking forward to visiting Shafer on this trip. It was expensive, but I wanted to connect with the same winery that had produced those great vintages of One Point Five and Relentless.  I envisioned writing this crazy post that would make you want to jump on an airplane right now and drive directly to the winery.

.

Shafer-Tasting-Room

Tasting Experience

As you approach the winery, this is a hilly site that hits you with a luxurious feel of rolling vineyards.  It was a gorgeous facility and the tasting room was well-appointed.  The whole experience was just as the description sounds – expensive, stuffy, high-brow.  My wife and I were tasting with a group of eight consumers.  The group tasted the current releases, including the Hillside Select that had a retail price of $250/btl.  I spoke to several in the group afterwards and they had already moved on, asking me to recommend other sites in Napa.  Not that the wines weren’t good… just that the experience was not engaging and did not leave a lasting impression.  For the price of the tasting and the cost of these wines, you would expect something different.  The Shafer experience is a throw-back to an American wine experience long past.  Today, even the wine drinker able to afford this collection, is looking for a more relaxed presentation.

The Shafer 2014 Releases

2012 Shafer Chardonnay – Carneros, Red Shoulder Vineyard

Lots of citrus on the nose with citrus AND tropical fruit flavors in front on the palate.  The tropical fruit character was a nice change from other Napa Chardonnays.  The lack of malolactic fermentation adds to the perception of very high acidity, which is a nice counter-point to the creamy mouth-feel.  Very Old World winemaking here – lots of new French Oak and a full 14 months on the lees.  A very nice Chardonnay and the second best wine of the day, in my opinion.

2012 Shafer Merlot – Napa Valley

Nose was a bit unusual with a floral character from the 6% Malbec.  Once the carmelized butter hits the nose, you know where this is going… a rich, toasty oak experience.  The wine is fruit-forward with typical plum flavors in front, but the mid-palate catches you off-guard with a very bitter and sharp dark chocolate flavor that makes the wine difficult to drink.  Also, you would expect a little more mouth-feel from a high-end Merlot like this.  The wine’s structure had high tannins and high acidity.

2011 Shafer One Point Five – Stags Leap (100% Cabernet Sauvignon)

I didn’t know what to expect with this.  All the talk of how poor the growing season was in 2011, I was hoping the winemaker had taken an approach aiming to work with the fruit, instead of fight it.  Unfortunately, that was not the case.  Boysenberry, plum and fresh tobacco on the nose.  The palate was fruit-forward with a little more red/black berries, than currant and plum.  The mid-palate transitioned to pleasant dark chocolate and fresh tobacco, with a very weak finish.  The finish highlights the problem with this wine.  The structure included high acidity, but only medium tannins, missing the structure needed for proper aging.  The balance was good, but the mouth-feel wasn’t there.  I would guess a drinking window of another five years, or less, by which time the balance will be lost.  The tasting offered two impressions:

  • Fruit from a cool year that was picked too early, due to the rain during harvest that year
  • A winemaker that attempted a traditional Napa Cab, instead of one with a silkier, lighter elegance – to match the fruit from such a difficult growing season

2011 Shafer Relentless – Napa Valley (Syrah blend)

The Syrah fared much better in the cooler 2011 year… as you would expect from a varietal that stands up to cooler temperatures well.  Fortifying this blend with Petit Sirah adds plushness to the mouthfeel and deep color.  Minty on the nose with lots of plum in front on the palate.  The mid-palate moves to pleasant dark chocolate with a medium length finish.  What I liked most about this wine was the character of the tannins.  No grittiness, or bite… the mouth-drying tannins were very soft and smooth.  The wine’s structure had high tannins and high acidity.  This Syrah blend will age well.

2010 Shafer Hillside Select – Stags Leap (100% Cabernet Sauvignon)

By far, this was the most enjoyable wine of the tasting.  Very fruity plum on the nose with a touch of tobacco and menthol.  A blackberry and plum fruit-forward palate with a very long, luxurious dark chocolate finish.  Beautifully balanced with soft tannins and a nice acidic backbone.  The wine was soft, but not particularly vibrant in the mouth.  A very refined style and the best wine of the tasting.  An excellent Napa Cabernet, but at $250/btl, difficult to justify the price.  I wonder where the 2011 vintage will take them?

Understanding the Shafer Message

Once the wine tasting was complete, the group discussed wine availability with the attendant.  This is where the whole experience goes awry.  So, apparently Shafer is a winery 100% committed to the three-tier distribution system.  They sell-out through distribution most years.  Only 15-20% of production is used for on-site tastings, or sold direct to the consumer… and they make sure you know it.  Limited availability is stressed.  I have no idea what message they are trying to craft for the consumer, but it comes across as being very detached.  I have tasted at many wineries whose total production is committed to allocation, having no wine to sell, but at least there… they apologize and help people to understand how the tastings are pulling wine away from previously allocated purchases.  I recognize supply and demand issues as well as the next guy, but at least they could be apologetic regarding the circumstances…

Conclusion

In the past, I have purchased Shafer wines via wine brokers.  The wines maintain value, but do not seem to appreciate much on the open market, so many 5-10 year old vintages can be acquired at roughly the same price as current releases.  Without a feeling of connection to the winery, my future Shafer purchases will be based solely on QPR (quality to price ratio) and in most years, that will be a hard sell.

Comments Off on Shafer Vineyards Wine Tasting and Visit – Napa Valley, Stags Leap AVA

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

Winemaker Interview – David Ramey of Ramey Cellars

Winemaking Aristocracy

Please follow my winemaker interview series! You can find this and other interviews at the following link:

http://winemakerinterviewseries.net/2015/01/05/winemaker-interview-david-ramey-of-ramey-cellars/

Comments Off on Winemaker Interview – David Ramey of Ramey Cellars

Filed under Bordeaux/Meritage Blend, Chardonnay, Napa Valley, Sonoma County, U.S. Wines by Region, Wine by Varietal, Wine Education, Wine Tasting, Wine Tasting Notes, Winemaker Interview