Rhône Around the World

Domaine de Nizas, 2006 Languedoc-Roussillan, France

2012-01-27T20:52:00.000-08:00

The Domaine de Nizas was acquired in 1998 by John Goelet with thecollaboration of Bernard Portet, co-founder of Clos du Val in Napa Valley. A visionary,who had by the 1970s the idea of making great wines using the world's bestsoils. John Goelet an American of French origin, a direct descendant of thefamily Guestier (traders in Bordeaux), has always had a traditional wine-based finesseand elegance. He had already created Clos du Val in Napa Valley (California), Taltarniin Victoria (Australia) and Clover Hill in Tasmania.

Domaine de Nizas is located in the South of France, on the outskirts ofthe village of Nizas near Pézenas in the heart of the Languedoc region. Located20 miles from the Mediterranean Sea, the exceptional terroir of Pezenas as idealfor creating high quality wines, the traditional way, which express thecharacter Mediterranean climate with low rainfall and dry, warm summers.

On a manually tended 200-acre vineyard, the estate is known forhandcrafted limited-production wines. Their goal is to serve as a model interms of elegance, complexity, balance and aging ability among Mediterraneanwines. The winery crafts boutique-style, artisanal wines and emphasizessustainable agriculture.

Winemaking in the Languedoc region in the south of France began asearly as the 5th Century B.C.E., when Greeks planted vineyards along the coastnear the city of Narbonne. Those ancient vintners no doubt realized that theregion’s soils were special. The winery’s terroir offers a unique mosaic ofthree soil types. These soils are deep and provide excellent drainage while retainingmoisture at root level, ensuring vines fully ripen without water stress.

The Villafranchian (pebbles, river gravel soil), often found in theChateauneuf du Pape area of the Southern Rhone Valley, preserves the freshnessof flavors and produces elegant and velvety tannins. This soil type brings finesse and structureto the wines grown at Nizas, as well as a good acidity that allows the wine toage. It produces aromas of chocolate and coffee in Syrah.

The Basalt, a type of volcanic flow unique to the Pézenas area, createsfine, mineral aromas and elegant structure with flavor sensations of spice andlicorice.

The Marne Calcaire (limestone-clay) when planted with Syrah, results inmore powerful wines with red berries aromas.

70 percent of the Domaine de Nizas acreage is classified as Appellationd’Origine Contrôlée Coteaux du Languedoc. The average age of the vines is 20years, ranging from recently planted Syrah to 60 year-old Carignan. Thevarietals used in Domaine de Nizas wines include Syrah, Mourvèdre and Grenachein the AOC category as well as Syrah, Carignan, Viognier and Muscat Petit Grainin the Vin de Pays category.

Domaine de Nizas has been certified by the Bureau Veritas, anindependent government bureau, which strives to protect the health of consumersand respect the environment. Domaine de Nizas obtained its sustainableagriculture certification in 2003 as a result of pioneering efforts to farmsustainably since their inception in 1998.

Domaine de Nizas practices sustainable agriculture by:

The vines are worked manually and a decisive approach is taken towardspruning, bud removal, lifting the wires, and if required, removing excessgrapes.

The plantation of the vineyard with a long term view, conserving oldvines with high quality potential such as our Carignan of 55 years old.

Favoring the biological life of the soils by using ploughing and grass ratherthan herbicides

Tracing each bottle of wine to a specific vineyard plot in order tomore effectively control quality and segment any bottle variances to its originin the vineyard

Minimally using selective fungicides and insecticides to conservenatural predators of vine parasites

WINEMAKING PHILOSOPHY

Winemaker Bernard Meunier has crafted elegant, food-friendly wines forDomaine de Nizas since its inception in 1998. With a background in geology,Meunier is responsible for cultivating the estate’s vineyards, as well as forall winemaking. He believes an intimate involvement at every stage of the winemakingprocess provides a greater appreciation for the region’s terroir, resulting in distinctiveand regionally expressive wines.

Grapes are harvested at optimum ripeness with a good balance of sugarand acidity. The trellised vines are machine harvested, however, the youngvines and old vines are hand-picked. Transport of the grapes in tippingtrailers or small crates for the hand-picked fruit to assure good condition of thegrapes from the vineyard (white grapes are protected from oxidization).

The cellar is situated at Usclas d’Hérault (5 to 10 km from thevineyards), this former apple warehouse transformed into a winery offers a well-adaptedsolution for vinifying, ageing and warehousing wines. Located on 3000 m² on theedge of the village, the 1300 m² building was renovated and transformed in Mayin time to receive the harvest in 2001.

Once the grapes arrive at the winery the grapes are de-stalked (withthe exception of the Carignan to be vinified under carbonic maceration) andgently put into tanks. Maceration is carefully controlled in order to naturallyenhance the work that has already been done in the vineyard shooting for deep colors,intense and pure aromas, full-bodied and soft tannins.

After 15 to 25 days on the skins, the grapes are pressed and the resulting wineis then graded according to the quality of the press. The wines pass into oakbarrels to complete the malo-lactic fermentation. The oak ageing of part of thewine to be included in the final blend aims to enhance the Mediterraneancharacter of our wines without dominating it. The wines aged in tanks areregularly pumped over.

After 9 to 12 months, the wines are pumped over and blended inpreparation for the bottling, when they are lightly filtered. They are thenaged in bottle in our air-conditioned warehouse awaiting their launch onto themarket.

Description and praise for the wine:

Domaine de Nizas 2006 Coteaux du Languedoc
This is a blend of Syrah, Mourvèdre and Grenache. This wine is deep garnet in color, with fragrant aromas ofblackberries, bilberries (European blueberries) and spices. The distinctiveherbal notes commonly found in wines around the Mediterranean called garrigue—lavender,sage, rosemary and wild thyme—speak to the wine’s regionality and terroir. Thepalate is well-balanced and clean, becoming round and full-bodied, with soft,ripe tannins and a long finish. Enjoyable now or age for up to five years in acool cellar.

Wine Spectator - This elegant red, with interesting hints of juniperand savory herb to the red fruit flavors. Well-structured and balanced, with asucculent finish. Syrah, Mourvèdre and Grenache. Drink now through 2014. Score: 90.—Kim Marcus, September 30, 2010.

Copain Viognier, 2009 Tous Ensemble, Mendocino County

2012-01-14T22:23:00.000-08:00

Copain Wine Cellars was founded in 1999 by Wells Guthrie andKevin McQuown with just 200 cases of Pinot from Dennison Vineyard in AndersonValley. Wells started his career working at the Wine Spectator’s San Franciscooffice as a tasting coordinator. It was during these first few years that hefell in love with Syrah and moved to the Northern Rhone. Wells worked forChapoutier for two seasons in both the winery and vineyards learning about theNorthern Rhone varietals and Biodynamics. Outside of Chapoutier, Wells spent asmuch time as he could with Jean Louis Chave, who he feels had an equallyimportant impact upon his experiences in the Rhone. Following Chapoutier, Wellsreturned to work at Turley Wine Cellars working in both the vineyards andcellar. Today, Wells is the full-time owner and winemaker for Copain WineCellars.

Wells Guthrie has taken his Northern Rhone training and appreciationof Northern California's gentle ripening seasons to new heights in his recentlyassembled winery in Healdsburg. All of the vineyards are organically farmed, asWells states, "As winemakers we are just custodians of that fruit allowingfor the reflection of the site, varietal and vintage." Minimumintervention and organic farming practices allows Copain wines to display thenatural balance of flora and fauna inherent in each site to impact thedeveloping vine, fruit and finally the wine. The project is all about balanceand elegance, which is achieved on their vineyard-designate wines as well astheir multiple vineyard "Tous Ensemble" label.

For their first release of "Tous Ensemble" (Frenchfor "all together") the Viognier grapes were sourced from McDowellValley Vineyards in Mendocino County. However,the third release may just be its last as noted by the winemaker because of difficultyin vineyard commitments.

Copain's 2009 Viognier has captured the classic Viognieraromatics and flavors of fresh apricots, honeysuckle, as well as green papaya,Meyer lemons, apricots, Granny Smiths and hints of honey and fresh flowers (notas floral as most California Viogniers). This pale, lemon-colored wine is lightand racy, avoiding the weighty, waxy nature of overly ripe Viognier and is agreat white for those looking to enjoy the aromatic headiness of the varietalbut with a medium-bodied palate with balanced acidity and a medium-length creamyfinish.

Copain is dedicated to producing top-quality vineyarddesignated wines that are complex, varietally correct, and food friendlywithout being heavy handed. Winemaker Wells Guthrie believes that qualitystarts with the vineyard. In pursuit of this, Copaín has created and willcontinue to seek relationships with growers who are committed to what theybelieve are the key attributes necessary to produce world class wines: vineyardexposition, clonal selections, and dedication to organic farming practices.

Grapes are night-picked to maintain cold temperatures and whole cluster pressedonce they arrive at the winery. This ideology is applied at the winery, whereall fermentations occur with native yeast and the goal is to gently extract theflavors given from the vineyard with minimal intervention by replacing punch downswith pumping over just once a day to avoid any hard physical extraction, andusing a maximum of 30 percent new French oak. Picking with lower potentialalcohols over the past few vintages has let the purity and expression of eachsite shine: naturally keeping the wines lower in alcohol has resulted inretaining a brighter, more lively acidity and freshness on the palate makingthe wines more enjoyable with food. Thewine is stainless steel fermented and lightly filtered before bottling.

The Mendocino County AVA (American Viticultural Area)is located in the northernmost part of the North Coast AVA inCalifornia. The region, which is one of the state's largest wine-growingareas, is recognized for both its diversity and the quality of its grapes.Viticulture here dates back to the mid-1800s, following the California GoldRush. As in so many US states, the wine industry was virtually destroyed byProhibition.

Located directly north of Sonoma County and about 90 milesnorth of San Francisco, the Mendocino wine region is bounded by California'sCoastal Mountain Range, the Pacific Ocean and the great northern redwoodforests. A mountainous region, it is part of the seismically active Coast Rangeand is also the place where the San Andreas Fault reaches the ocean. Almost 60percent of the county is blanketed with coniferous forests.

Nearly all Mendocino vineyards are in the southern half ofthe county, which is divided into two distinct climatic zones by the MendocinoRange. Most of the vineyards are located in the inland valleys in the south andeast areas of the region. The vineyards growing white wine grape varieties arelocated on flood plains and alluvium along the Navarro and Russian Rivers. Mostof the red varieties are grown on the bench lands above. However, new areas forwinemaking are being discovered further north where there are distinctivemicroclimates suited to growing grapes.

Wines from this region are often considered to be excellentvalue for money as they are not as well known as those from other parts ofCalifornia. Land prices are also lower than further south. Many winemakersconcentrate on growing organic grapes, with nearly 20% of the county's totalproduction certified as organically grown – more than any other wineregion in California.

Owen Roe, 2010 Sinister Hand, Columbia Valley

2012-01-13T21:49:00.000-08:00

Owen Roe winery is named after Owen Roe O'Neill, a 17thcentury Irish Patriot from County Cavan, Ireland where winemaker David O'Reilly,one of 12 children, was originally from. Despite an age-old clan rivalrybetween the O’Neills and the O’Reillys, the two families were united in theopposition to Oliver Cromwell’s English tyranny over Ireland in the 1600’s. Thephotographs on all of his wine labels commemorate sites in Ireland whereO’Neill lived, fought, and died.

Adorned on the label is a giant picture of a severed lefthand which turns out to be his own family’s crest. It tells a story of a rowingcompetition between the O’Reilly’s and the O’Neills. Whoever touched land firstafter rowing across the lake was to be rewarded with the land he touched.Lagging behind, one of the kinsfolk grabs his sword to cleave his hand andtosses it ashore to touch land first. He won the land and later ruled over itas king. Each wine and each label depictsa different chapter in the Owen Roe saga, utilizing the back label to conveythe story.

Owen Roe is committed to practicing the highest standards ofwinemaking. Since the first vintage in 1999, Owen Roe winery has been workingto produce exceptional wines from fruit sourced from small vineyard sites in theWillamette Valley in Oregon and the Yakima Valley in Washington State, a placewhere the fruit ripens slowly and fully, resulting in excellent acidity andbalance, in an effort to showcase the best expression of each variety.

The interest in these areas is furtherenhanced by the remarkable diversity of soil types within each region; allowingthem to create wines with distinctive and unique personality, even within thesame varietal. They employ as natural practices as possible in the vineyards. The principle of good earth stewardship isvery important to everyone they work with, so no herbicides or pesticides areused in these vineyards. David O'Reilly is a firm believer in the principlethat great wine comes from great grapes. All of the grapes are hand harvested,handled with minimal processing, small-lot fermented, and aged in French Oakbarrels.

Typically they are racked only once after malolactic fermentation. Oncein the winery, only minimal and traditional handling practices are employed togently coax the most authentic expressions of each varietal.

"Everything we do is meticulous," said O'Reilly."What we do is totally uncompromised. It is a lifestyle that includes hardwork, but the product is thoroughly rewarding."

As someone who believes in working with the best, O’Reillyinsists on feeding his crews in Oregon and Washington at lunchtime with freshfood. He hires a cook to serve lunch daily. The crew sits down for the meal andtalks about the work of the day or things they hear in the industry. IfO’Reilly is in town, he joins them for a meal.

Everything O'Reilly does is also thoroughly Irish. "Ilike to tell people that I got involved in the business to follow an Irishman'sdreams," said O'Reilly with a wink and an Irish brogue that comes andgoes. "Imagine making a living by drinking!" He jokes of course, because O'Reilly is deadserious about wine making. Although he enjoys the high ratings bestowed on hiswines, O'Reilly says he is more satisfied with great taste.

In a relatively short time these spectacular wines havebuilt an excellent reputation among the restaurants and shops of not onlyWashington State, but also New York, San Francisco, and Chicago. His wines generally sell out every vintage,and his beautiful labels are immediately recognized by consumers.

Owen Roe's 2010 Sinister Hand blend is aChateauneuf-du-Pape-style blend composed of 71% Grenache, 24% Syrah, and 5%Mourvedre. A small crop of intensely flavored fruit in 2010 means fewerbottles than usual of an especially big Sinister Hand. Deep purple. Dark fruitaromas are accompanied by juicy raspberry and cranberry preserves, with herband savory spice accents. The first sip of this wine surprises the palate withsoft, supple flavors of raspberry jam and currant. The mid-palate opens up to acomplex layering of minty eucalyptus, black pepper and leather and finisheswith a structured backbone of earth and spice. The overall palate is vibrantand lush, with fine tannin structure and a medley of earth, hint of coffee andbaking spice accenting the layers of fruit. Syrah adds pepper, Grenache adds raspberryjam. Medium to full-bodied with crisp acidity, smooth tannins, and a longfinish.

It's not an unfamiliar sight to see O'Reilly touring thehills surrounding the Yakima Valley in his Ford Explorer, scouting outvineyards. Although a designated appellation, the Yakima Valley has been underthe radar for many years, with the Walla Walla and Columbia Valley appellationsgarnering most of the attention. O'Reilly, a stickler about fruit, is convincedthat the Yakima Valley has yet to yield all its gems in the hills surroundingthe desert floor. With a cool, dry climate and shallow soils on top of volcanicrock, Yakima Valley vines produce smaller grapes with high acidity and lower pHlevels - exactly what O'Reilly wants for a balanced wine.

There is no shortage of grapes here, but at times it hasbeen a battle to convince local growers that less fruit of higher quality willbe their best fiscal bet. Eastern Washington crop farmers are used to bigyields - 5 to 10 tons of fruit or more per acre.

The Columbia Valley AVA is Washington's largest viticulturalregion covering just over 1/3 of the land mass of Washington state. Within theColumbia Valley AVA lie all of the AVAs of Washington except the Puget SoundAVA and part of the Columbia Gorge AVA. Many different micro-climates are foundwithin this larger region and these influence quite heavily the Syrah, CabernetSauvignon, Riesling and Chardonnay grown here. The arid soils, warm days and coolnights provide perfect conditions for fruit forward balanced wines.

Story compiled from excerpts from Christina Kelly at AvalonWine.com, and other sources found on the web including;
http://www.avalonwine.com/Owen-Roe-Winery-New-Vineyards-New-Winery.php,
http://www.northwest-wine.com/owen-roe-winery.html
www.winepeeps.com
www.owneroe.com

Anthill Farms Syrah, 2009 Peters Vineyard, Sonoma Coast

2012-01-12T22:23:00.000-08:00

Anthill Farms is a collaborative effort between three guyswho met while working at Williams Selyem in the Russian River Valley. Theyjoined forces in 2004. The three young winemaking partners, Anthony Filiberti,Webster Marquez, and David Low, focus on extreme cool climate sites on the farcoast of Sonoma and Mendocino counties. The emphasis at Anthill Farms is on the vineyards and have named their winery Anthill Farms to emphasize the many tiny individual vineyards that form “the link between place and product.” The trio avoid calling attention to themselves, preferring to bring notoriety to their winegrowers. Wine & Spirits magazine wrote thatthe team produced two of the most exciting syrahs that they tasted in 2011.

The 2009 Sonoma Coast Syrahcomes from the Peters Vineyard. The Peters Vineyards sits right outsideSebastopol in western Sonoma County. Randy Peters and his father-in-law, TomMukaida, farm this vineyard outside of Sebastopol in western Sonoma County. Thesouthern slopes of these hills form the northern edge of the Petaluma Gap,which rushes cool, marine air from the Pacific Ocean inland. These Syrah andViognier vines, which Randy planted for them just a few years ago, occupy lessthan an acre at the lowest edge of this cool, foggy vineyard. Originally an apple orchard, this vineyard wasreplanted in the early 80's, has lots of hot, daily sun exposure but is closeenough to the coast to get morning and evening ocean fog. This cool, foggyvineyard produces dense, meaty fruit that is fully developed and loaded withcomplexity for an Hermitage-like expression. This vineyard's soil compositionis a rich Goldridge Sandy Loam.

Though Anthill Farms focuses on producing exceptional pinotnoir from a broad range of North Coast vineyards, their last few releases of syrahcaught our attention. The properties are managed with intensive and meticulousfarming practices, with minimal ecological impact. As for winemaking, there *aretwo unchanging goals: to make wines that express the growing site and thecharacteristics of the vintage above all else, and to make wines that, simplyput, taste good. These goals require gentle handling from crushing to bottling,judicious use of oak, and, perhaps most importantly, leaving the wine alone asmuch as possible.

The partners themselves farm many of the small plots where they buy theirgrapes, and the results of this labor of love are remarkably seductive winesthat combine concentration and finesse. Because of the demand in their highlysought out wines, the company has grown from producing 200 cases in 2004 to1,800 in 2009 to over 2700 in 2011. In 2009 Food & Wine Magazine namedAnthill Winery the Most Promising New Winery.

The dark purple fruit, though rich, does not sit on thepalate at all heavy or flabby, but is expressive and keeps you digging your nose back down deep intothe glass again and again for another whiff of that black pepper spice.

This wine’s nose exhibits pronounced resinous aromaticsalongside a bouquet of morello cherry, violets, river stone, and meat. The mid palateis simultaneously powerful and weightless.

The experts weigh in:

97 points - Wine &Spirits:
'The body of this wine is straightforward. It's stemmy and meaty, whatSyrah should taste like,' commented Eric Railsback of RN74... .The aroma of thewine is what kicked several tasters into overdrive, trying to capture theirreaction in words. Taking a step back from the pure sensuality this offers asit plumps up with air, it's possible to imagine that stemminess evolving intothe scents of green peppercorn, black peppercorn, basil and thyme, a high noteof meadow flowers, intoxicating to smell. Meanwhile, the texture of the wine isabout as luscious as it could get while the flavors remain savory. The tanninsare fine, without any spike, creating a kind of effortless friction as ifrubbing against the nap of velvet." (10/11)

93 points - RhoneReport:
"Very peppery and gamey, the 2009 Anthill Farms Syrah Peters Vineyardhas knockout cool-climate aromatics of peppered beef, violets, black raspberry,sappy herbs, and crushed rock like minerality on the nose. Similarly texturedto the Sonoma Coast, with beautiful polish to the tannin, and a suppleness thatkeeps you coming back to the glass, it firms up nicely on the finish and shouldage for 7-8 years, if not longer. I'd like a touch more depth through themiddle here, but this is still one solid bottle of wine. (Dec 2011)"

92 points - JoshRaynolds (International Wine Cellar):
"Opaque purple. Shows a compelling array of red and dark berry andfloral scents, with complicating spice and mineral nuances and an intriguinghint of apricot. Spicy, precise and energetic, with sappy raspberry andblackberry flavors, a jolt of cracked pepper and slow-mounting smokiness. Thespice and floral qualities carry through an impressively long, insinuatingfinish, which leaves sweet red fruit notes behind. (May/Jun 2011)"

Sonoma Coast
The Sonoma Coast AVA in California is an extensive wine region stretchingfrom San Pablo Bay to Mendocino County and covering an area of 500,000 acres(202,000ha). The Pacific Ocean is the main influence on the cool climatehere, bringing lots of rain and foggy mornings. There was a time when theregion's climate was deemed too cool and marginal for growing grapes. However,most vineyards are planted on ridges, keeping them above the fog and exposingthem to the ripening forces of the sun.

Urban Legend, 2009 Mourvedre, Amador County

2012-01-12T20:12:00.000-08:00

Steveand Marilee Shaffer are the owners of Urban Legend Cellars, established in 2009at 621 4th Street in Oakland. With their pit bull, Sunshine, they are oneof three wineries in the relatively new Jack London Square area. Steve andMarilee Shaffer make the wine and do just about everything else as well.

The couple,who emigrated from the East Coast to the Bay Area, caught the winemaking bug byexperimenting in their garage before turning professional. In the winery thereis no formal tasting room. Steve and Marilee said they did most of the workthemselves, with lots of help from friends. (sourced from:http://fthorsberg.wordpress.com/tag/urban-legend/)

UrbanLegend sources certified organic components and keeps their winemaking prettysimple—grapes, yeast, and not much more. Their Mourvèdre is a recent additionto our wine list and offers some different nuances than the other Mourvèdrewines on the list. The wine has very floral aromatics. Notes of rose hips,violets, and dusty herbs may be a product of the vineyard; Wine Tree Farm,located just outside Amador City.

WineTree Farm is located on over 100 acres in Amador County, on one of thehistoric farms, known as the Torre Ranch. The old farmhouse was built in 1902.The farm was uninhabited for at least 20 years before it was purchased in1998 by Corinne Moore.

AmadorCounty seems to be well suited to Mourvèdre, also known as Mataró andMonastrell, it is hilly and warm. TheShaffers describe the taste and the texture, “In the mouth, the ’09 offers softred fruit—raspberry and cherry with a little red licorice. It’s light in themouth, but a touch of Grenache rounds out the mid-palate. It’s structured, butsoft, without overly drying tannins that are often its bad dog characteristic.”

In2011, the Mourvèdre won a Silver San Francisco Chronicle Wine Competition.

Appellation:Amador County
Blend: 97% Mourvèdre, 3% Grenache
Alcohol: 13.5%
Acidity: 0.55 g/100 mL
Residual Sugar: < 0.1%
pH: 3.55
Malolactic Fermentation: Complete
Barrels: 2 and 3 year old French oak
Harvest Date: October 20, 2009
Bottling Date: August 23, 2010
Release Date: October 31, 2010
Total Production: 70 Cases

Moreabout Amador County:

Inthe heart of old gold-mining country, in the western foothills of the SierraNevada Mountains, lies picturesque Amador County, bathed in history and filledwith the promise of a growing wine industry. Part of the larger SierraFoothills AVA (American Viticultural Area), Amador County is located 40miles (64km) east of California's state capital, Sacramento.

Mostvineyards here are planted at altitudes of 1200 to 2000ft (365–609m), onsun-drenched hillsides. The hot days cool down considerably as night falls andbreezes blow down from the Sierras, cooling the grapes and enabling them toretain the acidity that is essential for balanced wines. Decomposed granitesoils are iron rich and laced with sandy clay loam, making them able to retainsome of the limited rainfall. These are ideal conditions for cultivatinghigh-quality wine grapes. A high percentage of the area's vines are also grownorganically. Wine growing is an important part of the local economy,representing 50% of the region's agriculture.

Baxter Carignan, 2006 Caballo Blanco, Mendocino

2012-01-11T22:22:00.000-08:00

One of best kept secrets in Mendocino County is the many vineyards of old-vine Carignan scattered among the newer plantings. The Caballo Blanco Vineyard is a prime example of the terrific quality of fruit found in these unique forgotten vineyards. Nestled on the gentle slope leading up from Robinson Creek in a small valley near Ukiah, these vines are nearly 70 years old. Aldis and Nancy Baltins show their commitment to the quality of the vineyard by dry-farming and using Organic practices to enhance the terroir and intensity of these old vines.

Known for bright red fruit and high acidity, Carignan is typically used in its Southern Rhône birthplace to enhance blends. However, with natural low yields and balance that come with age, the Caballo Blanco Carignan produces a wine of immense depth and flavor from this nearly forgotten varietal. The nose is powerful and intricate with aromas of rose petal, Violets, cherry syrup, tobacco leaf. Equally as intense, the mouth is layered with black cherry, raspberry, plum, and cola. A rich round mouthfeel, balanced with bright fruit and acidity, give this wine the duality of being enjoyable young as well as the ability to age. (from their website)

In 2002, two generations of our family came together to create BAXTER, highlighting the very best in North Coast viticulture. Winemakers by trade, Phil Baxter Senior and Phil Baxter Junior, produce handcrafted single vineyard wines focusing on the Anderson Valley and surrounding Mendocino appellations.

Known primarily for their Pinot Noir, the pair combine over fifty years of experience, producing wines naturally, applying instinct and using old-world techniques. Together, father and son strive to craft wines with the greatest expression of â€˜terroirâ€™ and purity of fruit, reflecting the unique identity of each vineyard source. The Baxter family purchased 24 acres on Greenwood Ridge about ten years ago, and the first thing they did was put in a winery. This is noteworthy because it’s not often that someone would buy property and outfit the winery before planting grapes. But the Baxters have a long tenure of winemaking. Phil’s father, also named Phillip has been in the wine business in Napa Valley for nearly 40 years. He first worked at Krug and then Souverain when it was in Napa and he helped start Rutherford Hill Winery, where he was chief winemaker for ten years. Phil, Sr. has had his own brand Philippe-Lorraine in Napa Valley since 1989. Phil, Jr. grew up in vineyards.

The Baxter’s entree into Mendocino County came when they leased the Mendocino Hill vineyard on Old River Road south of Ukiah. About ten years ago the Baxters found this lovely spot with a 120 year old farmhouse and a 1400-square foot redwood building.

Phil, Jr. studied winemaking at the University of California at Davis. He is Influenced by the flavors of the Northern Rhone and Cote Roti,” says Phil, “I let the wines make themselves as much as possible.” For the most part Phil ferments the grapes on their natural yeasts and leaves the wines unfined and unfiltered. He wants to take advantage of the grapes from each vineyard and “let nature do its thing, allowing the individual fruit characteristics to shine.” Baxter makes about 3000 cases of handcrafted wines

Carignane is a grape that originated in Spain and was later transplanted to the New World. Carignane is predominately used in blending with Grenache, Syrah, Cabernet Sauvignon, Cabernet Franc, Mourvedre, and Merlot. This grape is noted for high alcohol, high tannins, and a deep purple color.

Donelan, 2009 Venus, Dry Stack Vineyard

2012-01-10T21:29:00.000-08:00

Donelan

“Venus” is a refreshing, lovely blend of 90% Roussanneand 10% Viognier, once again primarily from Dry Stack Vineyard in BennettValley.

Dry Stack Vineyard is a cool vineyard that ripens theRoussanne very slowly. The grapes were harvested at a potential alcohol of 12%.Viognier from Kobler Family Vineyard was added to bring a “lift” to thearomatics along with a touch more depth to the mouth feel. Those looking forlow alcohol offerings will love the 2009 Venus. One would never believe thatbased on the intensity of flavor.

Named after Venus, the goddess of both love andfragrance, this wine had a lot of great floral flavors.

This wine, with its aromas of beeswax, lily, and freesia, is complexly flavoredbut without the overbearing weight of a typical Roussanne. The 2009 Venusexhibits crisp, fresh, delicate but impressively intense notes of lychee nuts,caramelized citrus, spring flowers, fresh pears and honeysuckle. Medium-bodiedwith lively acidity as well as an exotic perfume and a dry, zesty style, Iwould recommend drinking it on the early side because of its exceptionalaromatics. Great dry finish and a minerality on the back end.

The moderate 2009 season promoted freshness andstructure, placing the fulcrum (point) of the mouth feel in the support ofacidity. The Donelans’ describe their philosophy of tension in winemaking in thefollowing way; “This season, more so than many recent vintages, allowed us topreserve tension without sacrificing substance. Tension is the wire from whichall in wine is hung; tension without substance is tart, light, and wanting;substance with no tension can be obtrusive, if pleasurably broad. But tensionwith substance is structured, supple (even plush), and produces a more enticingwine than any other combination.”

From QLI website: Not that it is a problem, but a winery in a business park inSanta Rosa really seems far far away from the multi-million dollar palaces ofNapa. However, a walk into the "winery" makes you realize that there is actualwork going on here. Its not just perfectly polished casks and shiny floors.People go about tasting and assembling wines and whatever else needs to bedone. What you probably would not imagine is that these wines are some of thehighest rated Rhone Rangers to come out of California.

However, things here started with a different name about 10 years ago. Pax wasthe name of the winery, named after Pax Mahle the previous winemaker. He madewines that were rather big, if not over the top and quite delicious. However,since around 2007 things have changed drastically. The name of the winery haschanged to Donelan Wines, the owners' name and a new winemaker has come on board. Theyoung man now in charge is Tyler Thomas, who makes wines that would astonishmore than one of us.

Bennett Valley& Dry Stack Vineyard

Bennett Valley's climate, soils and history, make it totally unique inCalifornia - and probably the entire new world. Bennett Valley is one of thenewest and smallest AVA's in the US. The cool, marine climate, combined withvolcanic soils, give the wines produced from Bennett Valley a uniquepersonality not found anywhere else.

For 3,000 years Bennett Valley was occupied by the Miwokand Pomo Indian tribes. They lived and hunted in the area, collecting obsidianfrom Bennett Peak and used it to make tools or to trade with other tribes.

As European settlers grew in number (and the NativeAmericans were wiped out by European diseases) Bennett Valley became animportant agricultural center for Sonoma County, growing a wide variety ofcrops- including wine grapes. it's hard to think of now of sleepy BennettValley as a thriving area, but in 1850's even Jack London was drawn to the areafor its beauty - and its wine.

Isak de Turk was the most famous of many vineyard andwinery owners in Bennett Valley producing over 100,000 gallons of wine a yearin 1900. There were twice as many acres of grapes in production in BennettValley in 1900 than there are now and at least 6 times as many wineries. Phyloxeraand prohibition ended grape production. Most of the farming moved away astransportation improved to the point they could no longer compete with largerfarms. Farm crops were replaced by cattle in the 50's and 60's and today allthat is left of Bennett Valley vibrant past are the foundation of a winery, theGrange Hall, the post office building and a few other odds and ends.

Eventually grapes returned to Bennett Valley in the1970's when Dave Steiner planted his ranch on Sonoma Mountain. though the late70's and ealry 80's several vineyards were planted and Matanzas Creek Winerywas established. There was a long lull in planting in until a mini-boom ofplanting occurred in the late 1990's and early 2000's.

Two Shepherds, 2010 Grenache Blanc, Saarloos Vineyard

2012-01-09T21:16:00.000-08:00

Sometimes folks just talk and talk and talk about what they are doing but than you never get to see the results. And than sometimes you get to watch someone with so much passion and attention to detail knock it out of the park. I think this would sum up William Allen, wine aficionado, blogger, hedonist,Rhône lover and nice guy!

This is Two Shephards' first vintage of Grenache Blanc, from the Saarloos Vineyard in Santa Ynez Valley. To preserve the wine's natural acidity and freshness while adding body and texture, it was fermented and aged in neutral French oak for eight months on the lees.

“The nose leads with aromas of white peach, citrus and candied lemon with nutty undertones, followed by a creamy, round palate with a nice beam of acidity running through. With air, aromas and flavors of green melon and honeysuckle emerge, and a pleasing wet stone minerality accents the finish. Alcohol was kept at a moderate 13.9% abv – impressive! “ K&L Wine

Another review reveals; "Nose of Asian spice, kiwi fruit, limestone, lemon zest, and pear. Good intensity and a complex set of flavors create an expressive, vibrant bouquet. The palate opens with a burst of lively acid that gives way to a balanced mid-palate of ruby grapefruit, tangerine, limestone, and peppery spice. Great flavor integration that will only get better with time had me thinking this wine will last 5-7 years." Beaus Barrel Room Blog

Wine blogger turned winemaker William Allen felt "so strongly about a movement back to wines of balance, elegance, and modest alcohol," he writes on his blog www.simplehedonisms.com in the fall of 2011, "that after several years of pontification I...put my money (all of it) where my mouth is and started a new micro label (<300 cases) called Two Shepherds."

Not sure how long it is going to last, but we have been pouring it by the glass. It will be exciting to see what the next harvest brings Two Shepherds.

Grenache blanc is a variety of white wine grape that is related to the red grape Grenache. It is mostly found in Rhône wine blends and in northeast Spain. Its wines are characterized by high alcohol and low acidity, with citrus and or herbaceous notes. Its vigor can lead to overproduction and flabbiness. However, if yields are controlled, it can contribute flavor and length to blends, particularly with Roussanne. Since the 1980s, it has been the fifth most widely planted white wine grape in France after Ugni blanc, Chardonnay, Semillon and Sauvignon blanc.

Grenache blanc responds best to low fermentation temperatures which produces a fresh, dill scented wine in its youth. The grape is fairly flexible in winemaking and can be exposed to malolactic fermentation, extended skin maceration, lees stirring as well as oak aging.(wiki)

In Santa Ynez; the Saarloos Vineyard painted by artist Richard Rice.
http://richardricefineart.com/works/763666/saarloos-vineyard-14x18

Darioush, 2010 Viognier, Napa Valley

2012-01-08T21:46:00.000-08:00

Estate grown Viognier derives its unique style from a four-acre vineyard site in the Oak Knoll appellation. The cool micro-climate of the vineyard allows this temperamental varietal to slowly develop robust and concentrated oral and fruit characteristics. The fruit, and resulting wine, is minimally handled to express its pure and fragrant nature.

Bright and alluring fragrances of macadamia nut, guava and honeysuckle introduce the distinctive 2010 Signature Viognier. A notable crisp green apple acidity pleases the palate while delightful flavors of Asian pear, star fruit and white nectarine harmonize with a nuanced nish accented by orange zest, clove and to ffee.

VINIFICATION
~ Meticulous attention to detail and minimal handling
~ Hand-harvested into small 28 lb. baskets
~ Hand-sorted and whole cluster pressed
~ Barrel fermented and aged 7 months sur-lie with bi-monthly batonage
~ Barrel lots racked prior to bottling

COMPOSITION 100% Viognier
APPELLATION Darioush Estate Vineyards, Ashley Vineyard, Oak Knoll
COOPERAGE Aged 7 months sur-lies in 15% new French oak, Burgundy cooperage
WINEMAKER Steve Devitt
AVAILABILITY 1499 cases

Proprietor Darioush Khaledi

Darioush Khaledi, a man passionate about fine wines founded Darioush in 1997.Khaledi grew up in Iran's Shiraz region, a wine-growing region until the Islamic revolution. His father made wine as a hobby, and as young boy, Khaledi used to sneak sips from the barrel. As an adult, he became a devoted collector of fine wines.

Immigrating to the United States in the late 1970's Khaledi's passion for wine never waned. In the early 1990's he embarked on a worldwide search for the ultimate vineyard estate. Darioush is the culmination of this search.

Winemaker Steve M. Devitt

Steve Devitt is Winemaker/Vineyard Manager of Darioush. Steve manages all winemaking and viticulture activities at Darioush. His understanding of microclimates, the local soils and the wines they produce enable him to create Estate wines that best express the character of each individual vineyard. As a winegrower, he believes that the best winemaking begins in the vineyards. Steve personally manages the Estate's extensive new vineyard developments and all aspects of the Estate's wine production.

The Darioush Estate is committed to hand harvesting and handsorting each grape cluster prior to crushing. This is a meticulous and labor-intensive method, but it ensures that only the finest, fully matured grapes are used in our Darioush wines. This approach includes small lot whole cluster pressing, destemming, cold soaking, extended maceration, barrel-to-barrel racking and bottling without filtration.

This minimalist approach preserves and expresses the true varietal character of Darioush Signature wines.

Visit the website

Groundwork, 2009 Grenache, Santa Barbara County

2012-01-08T21:15:00.000-08:00

"Sans Liege is the brain-child of Curt Schalchlin who worked for David Corey of Core Wines and Russell From and Mac Myers of Barrel 27, Herman Story and McPrice Myers. Definitely pushing the envelope for richness, you wouldn't mistake these wines for their French counterparts but they well reflect how these varietals express themselves here in California. The 2007 Groundwork Santa Barbara County Grenache is a hedonistic example of this grape varietal. It has copious amounts of red cherry fruit, some spice notes and a smooth easy finish. It is not huge on structure, so don't think to put this one away but it is pure pleasure in a glass right now and for the next couple of years". (Keith Mabry, K&L Hollywood)

This wine flaunts the diversity and elegance of Central Coast Grenache, leading with aromatics of raspberry cobbler, white pepper, Moroccan dates, tart cherries, cocoa powder, brown sugar and Provencal lamb stew. In the mouth are subtle shadings from blood orange, eucalyptus, fresh ground espresso roast, thyme, forest floor and grilled venison. A pleasant, dusty herbaciousness rounds out the palate, recalling rosemary, sage and tarragon.

"Curt Schalchlin–winemaker and owner of both the Sans Liege and the Groundwork labels–is making some of the most interesting and sought-after wines in the state of California. His winemaking style, eccentric personality and artistic labels are all very reminiscent of that of Manfred Krankl of Sine Qua Non fame.

Sans Liege and Groundwork are two tiny one-man shows located in the heart of Santa Barbara County. From the vineyard to the cellar, from marketing to delivery, Curt does it all. While wearing so many hats admittedly keeps him incredibly busy, it also guarantees that his uncompromising high level standards are consistently met and the proof is in every bottle of wine that he makes. Curt’s passion flows in his current lineup of latest and greatest, which showcases his talents and highlights the great success that was seen in both the 2009 and 2010 vintages along the Central Coast and beyond.

While no one would mistake this for a French wine, it is a wonderful interpretation of this famous Rhone varietal. It starts out with dusty red fruit, grenadine, violets and chalky mineral notes with a fine balance of fruit intensity and spice. The red raspberry, strawberry and cheery fruit coats the palate with hints of crushed rock, fennel, white pepper, truffle and anise." www.sfwtc.com

Tavosa, 2010 Grenache Rosé, Sonoma Valley

2012-01-08T19:40:00.000-08:00

Tavosa Wines is located in Sonoma, California. The Benz and O'Connor families have partnered with winemaker Justin Estes to create small batch wines inspired by Old World wine regions.

Tavosa already had a foot in the door at the girl & the fig, so when the wine was ready, it was welcomed with open arms. This is the first wine from a small family winery that has dreamed about making this happen, and indeed it has. We were fortunate to have worked with Nick's wife Lenka, so we had an insider tip when the wine was ready. And with only 48 cases of their first wine, we were happy to be in line.

Among the grapes that Tavosa purchases come come from the Kick Ranch, vineyards that we have grown to respect for their enthusiastic efforts with Rhone grape varietals. Kick Ranch has become a “reference point” vineyard for Rhone varietal grapes in Sonoma County, and in addition, some killer Sauvignon Blanc wines. The vineyard is on a beautiful hillside planted on historic land - a vineyard flourished there by 1880.

In a recent Q & A with owner Nick Benz, he contemplates the start of his personal wine business.

Nick Benz

Why did you decide to start Tavosa?

The old adage...find something you love and you will never work another day in your life.

What was the biggest lesson you learned this year?

Patience. The wine industry can be an obstacle course. To succeed you need the patience and solid plan forward.

Their first wine, a lovely refreshing Grenache Rose has the aromas of rose petals on a plate of fresh cut summer melons.

Justin Estes, Winemaker - In 2007 he received an internship offer with the highly acclaimed Pinot Noir producer Kosta Browne. After two months of complete immersion, he knew he found his career path. The following Southern Hemisphere harvest took Justin to the Barossa Valley in South Australia where he worked at Teusner Wines, a renowned producer of Rhone varietals. He fell in love with the aromas and blending capabilities the grape has to offer. After another harvest at Kosta Brown, Justin took an opportunity at Landmark Vineyards where he met Nick.

When winemaker, Justin Estes was asked, what would you pair with the 2010 Grenache Rosé?
His response was a sensible one for a very refreshing wine --- I would pair this Rosé with a hot summer day and good friends.

websites: Tavosa
Kick Ranch

Wellington 2008 Roussanne, Sonoma County

2011-04-02T13:52:00.000-07:00

Glen Ellen, CA - Wellington Vineyards is owned by the father and son team of John and Peter Wellington. John purchased the winery site in 1986. At the time, it consisted of 20 acres of old vines and a few decrepit old fruit and nut trees. Replanting of part of the old vineyard and orchard started in 1988. The winery was completed in time for the 1989 crush. We grow approximately half the grapes we use and purchase the remainder, primarily from small, unique vineyards.

Composition: 86.5% Roussanne, 13.5% Marsanne

Vineyard: 19% Estate, 81% Saralee’s Vineyard

Alcohol: 13.9%

pH: 3.6

Production: 341 cases

Release Date: October, 2009

The Roussanne grapes from the very cool Saralee’s Vineyard provide wonderful aromas reminiscent of apricot and tropical fruit. Our estate Roussanne produced a big, fat wine with an almost honeyed character which nicely complements the complex floral and tropical fruit aromas and flavors of the Saralee’s portion. The texture is a bit leaner than the 2006 & 2007 vintages. The balance is exquisite, neither watery nor cloying, neither sweet nor tart. The flavors echo the aromas and lead to a long, fruity finish.

Roussanne is a variety that has been grown for centuries, in Northern Rhone locations like Hermitage, Crozes-Hermitage, St. Joseph and St. Peray. These specific grapes carried the aroma of apricot and tropical fruit, ending in a big, fat wine, like honey, which goes well with the floral fruity flavors and the texture.

The Wellington Estate vineyards consist of 21 acres, 8 of which are 85 to 117 years old. There are 24 different varieties in the old vineyard, with the most common being Zinfandel, Carignane, Alicante Bouschet, Grenache and Syrah. In addition, there are 10 acres of eleven to sixteen year old vines that consist of Merlot, Chardonnay, Marsanne, and Syrah. Three more acres were replanted in 2001, predominantly to Syrah, Zinfandel and Grenache.

Saralee's Vineyard - Russian River Valley

Two white varietals of France's northern Rhône, Marsanne and Roussanne have found surging popularity in California. Given the high demand for Rhône whites, it's extremely difficult to find top-quality fruit. The vineyard is situated within two miles of the Russian River, with a soil composition of sandy-clay-loam that matches particularly well with these Pinot Noir vines. The vineyard has a Northern/Southern exposure and is at 150 ft. above sea level making for fog engulfed summer morning allowing for a slow maturation of the grapes.

The moderate temperatures and precision farming at this Russian River site make for a perfect match for these varietals. Planted in 2002 in well draining sandy-loam soils, Saralee's is a high density site, with vines spread just 4 feet apart. They're cropped to a single cluster per shoot, the same aggressive viticulture practices we use for the Russian River Viognier. Detailed vine identification maps for each vine in the entire operation indicate all varietals, clones, and rootstocks, linking them to specific individual mother vines at UC Davis Foundation Blocks, thus helping vintners to make varietal selections and clonal blends. You will find no better source for grape industry needs than The Vineyards of Rich and Saralee.

This is a plein air painting by Georgia Simons painted at Saralee Vineyards.

2009 Qupe Marsanne, Santa Ynez Valley

2011-04-02T12:46:00.000-07:00

From Santa Ynez Valley, Qupe Marsanne is a 15% Roussanne, 70% Marsanne from Ibarra Young, 15% Marsanne from Pursime Mountain and 15% from Bien Nacida Vineyards. Fermented and aged in one year old Francois Frere French Oak barrels. Qupe is dedicated to produce hand-crafted Rhone Varietals and Chardonnays from California Central Coast. Their goal is to make wines with impeccable balance that can be enjoyed in their youth.

Robert “Bob” Lindquist first wine job was harvesting at the Fortino Winery where his enthusiasm and growing wine knowledge quickly got him promoted to assistant manager. Later he had an opportunity to manage a new tasting room in Ventura County, manage a retail wine shop in Los Olivos, owned by the Son of the owner of Zaca Mesa Winery, and a position as a tour guide in the winery. There were not many tourists in the early days so it gave Bob the time to spend in the cellar learning how to make wine under winemaker, Jim Clendenen, who became his mentor. A few years later, Bob started making the Qupe wines using Zaca Mesa’s facilities. A few years later he built a winery facility of his own and 20+ years later Bob continues to produce Qupe wines.

Wine is truly a family affair in the Lindquist household. Bob’s sons Ethan and Luke are both winemakers in their own rights and his daughter Paige manages the tasting room. Bob’s wife Louisa has her own label called Verdad, dedicated to Spanish varietals.

Qupe is an excellent choice for Chardonnay lovers who are looking for something different. Qupe Marsanne a classic, with a hint of green apple, pear and orange rind. Refreshing acidity with a balance of 12.6% alcohol, making this wine a great pairing with seafood.

About the Ibarra-Young Vineyard from the Qupe website:

The Ibarra-Young vineyard is a 14-acre vineyard located just south of Los Olivos in the heart of the Santa Ynez Valley. It is a category UC Davis Region II with cool overcast mornings turning warm during the day and cool at night, often with a 30 -40 degree day/night temperature difference.

The vineyard was originally planted in 1971 by Charlotte Young and her vineyard manager Miguel Ibarra to 10 acres of cabernet sauvignon and was contracted to Firestone Vineyard.

By 1979 that contract had expired and there was more demand for white grapes so Charlotte grafted over most of the vineyard to sauvignon blanc and chenin blanc. Charlotte was thinking about tearing her vines out and Bob heard about this and offered to lease the vineyard and graft it over to Rhone varieties. Between 1986 and 1989 the 10 acres were grafted over to 4 acres of Marsanne, 3 acres of Syrah, 1.75 acres of Mourvedre and 1.25 acres of Viognier . . . all on those original cabernet roots!

Between 1996 and 2000, 4 more acres were planted to Albariño and Tempranillo for Louisa Sawyer Lindquist’s Spanish grape varietal project Verdad. In 2009 another Spanish variety, Graziano, was added to the vineyard.

Since 1999 the vineyard has been farmed organically and is still farmed by Miguel Ibarra. Miguel is now in his mid 70’s and every year threatens to retire and move back to Mexico, but thankfully he keeps coming back. He knows each one of these vines and just has an incredible farming touch.

“Greenish straw. Aromas of green apple, citrus peel and licorice. Juicy, easygoing flavors of orange, orchard fruits and spices, with a touch of sweetness giving it immediate appeal. A brisk note of lemongrass lingers on the dusty finish.” Josh Reynolds

2009 Tablas Creek "Cotes Du Tablas", Paso Robles

2011-03-25T15:01:00.000-07:00

This winery was started by the Perrin family of Chateau du Beaucastel and Robert Haas, importer and owner of Vineyard Brands Wines. All grapes are grown on their 120 acre certified.

Vineyard History: Robert Haas and the Perrin Family (Chateau de Beaucastel) founded 120-acre Tablas Creek Vineyard in the Las Tablas region of Paso Robles for the rough terrain and limestone soils that mirror the Chateauneuf du Pape region of the Rhone Valley from which the Perrin Family hails. They were later joined by Neil Collins who spent about a year learning the winemaking process at Chateau de Beaucastel before becoming the Winemaker and Vineyard Manager for Tablas Creek. The vines that were brought over from Beaucastel include Mourvedre, Grenache, Counoise, Marsanne, Roussanne, Picpoul, Viognier and Grenache Blanc.

Winery Information:
Tablas Creek became certified in 2003 and all grapes used in the winemaking process are grown on the estate. The winemaking philosophy at Tablas Creek is minimum haman intervention, only native yeasts are used and the vines are trellised low to the ground to take advantage of the radiant heat left in the rocky soil. All vines are hand pruned and harvested.

All varietals for the Côtes de Tablas Blanc were whole cluster pressed, and fermented in stainless steel to emphasize the clean crisp flavors and preserve the aromatics. Only native yeasts were used. After fermentation, the wines were racked and blended, and bottled in June 2010. The wine underwent only a light cold stabilization before bottling.

The 2009 Côtes de Tablas Blanc has aromas of minerals, herbs and stone fruits, the flavors of Provencal herbs, citrus and apricot which produce a moderate acidity with a rich texture and peachy finish. Serve with light fish dishes and salads.

1570 cases produced.