Cline Ancient Vine Zinfandel Sonoma, CA

Tasting:          Date: May 01, 2013

Varietal:         Zinfandel

Country:         USA (California)

Tasting Date Price:  $ 16.99

Rating:  WA 88

Alcohol Content:  15%

Vineyard Website:   http://www.clinecellars.com/

Visual Aspect: Deep red

Nose:  notes of ripe black cherry, caramel & spice.

Palate:  A rich, concentrated core of red berry fruit and a touch of cinnamon are framed with fine tannins.

Food Pairing:  Ripe fruit and soft tannins make this mouth coating rich vintage a nice complement to pasta dishes with a light tomato sauce or grilled meats.

 

Winemakers Notes:  Cline Ancient Vines Zinfandel shows wonderful, fat strawberry, with coffee and chocolate characters. Aging in new and used wood has lent this wine a subtle vanilla quality that nicely complements the explosive fruit notes. 

Vineyard Notes:  Ancient Vines Zinfandel draws primarily from a wide selection of our oldest, most historic and shyest-bearing Zinfandel blocks in Contra Costa County which make up 92% of this blend. Grapes were planted by Italian and Portuguese immigrants in the sandy, phylloxera-resistant soils of Oakley, California more than 100 years ago. These ancient, dry-farmed vineyards consistently produce fruit of stunning concentration. The lots that we hand-selected are the result of sensitive farming practices, the singular Oakley terroir and a unique cooling band of air that flows from the San Joaquin and Sacramento Rivers. The remainder of the blend is selected from prized vineyards in Lodi. 

Tasting Notes:  To taste the depth and complexity of flavor of an ancient vine grape just before it is harvested is to understand why the wine made from them is so special. Ancient Vines Zinfandel has flavors of dark berries, coffee and chocolate with great vanilla oak character and a long lingering finish. This wine has its roots in the Cline family’s 80 to 100-year old vines in Oakley. From these historic holdings the wine has grown to include grapes sourced from California’s finest zinfandel regions. 

Technical Data: Acid 0.67 g/100ml; Residual Sugar 0.32%; PH: 3.78

Viticulture:    Individual lots of Zinfandel were harvested separately according to ripeness and balance of acidity. The grapes underwent near total de-stemming and a very gentle crushing to ensure a large proportion of whole berries in the must — contributing to the explosive fruit character of the wine. The grape juice, skins and seeds (called “Must”) along with some added yeasts were fermented in temperature controlled stainless steel tanks at the optimum temperature to extract rich flavors and provide excellent color. The wines were pressed off their skins at dryness and racked gently before being laid down to a complement of American oak cooperage for 8 months — approximately 35% new.

Cusumano Nero d’Avola, Sicily

Tasting:          Date: May 01, 2013

Varietal:         Nero d’Avola 100%

Country:         Italy (Sicily)

Tasting Date Price:  $12.99

Rating:  WS 2011 87 // WE 2011 87

Alcohol Content:  14%

Vineyard Website:   http://www.cusumano.it/en/home/ 

Visual Aspect:  Meduim red

Nose:  Pleasant, wild red, w/ ample underbrush & game notes, hints of plum & wild berry.

Palate:  Palate is clean, round & soft, & the finish lacks the burnt almond note this grape sometimes offers. 

Food Pairing:  Pizza w/sausage; tomato & basil pizza

 

Winemaker’s Comments:  Nero d’Avola (also known as Calabrese) is the most important and widely planted red grape variety in Sicily. Vast volumes of Nero d’Avola are produced on the island every year, and have been for centuries. The dark-skinned grape is of great historical importance to Sicily and takes its present-day name from the town of Avola on the island’s southeast coast. The area was a hotbed of trade and population movement during the Middle Ages and Nero d’Avola was frequently used to add color and body to lesser wines on the Italian mainland. Translated, Nero d’Avola means ‘Black of Avola’, a reference to the grape’s distinctive dark coloring, but its exact origins are the subject of debate. 

Winemakers Notes: 100% Nero d’Avola.  Easy drinking, fruit driven w/ a little creaminess & light spice on the finish.  Unmistakable combination of black cherry & strawberry, w/ juniper berries on the nose. 

Viticulture:    De-stemming, cold maceration on the skins for two days at 5°C, fermentation at 26°-28°C with frequent recirculation and removal of the must. Malolactic fermentation in stainless steel, and a period in contact with the Fine lees of at least five months. Successive fining in the bottle.

Castello Del Poggio Barbera d’Asti, Italy

Tasting:          Date: May 01, 2013

Varietal:         Barbera

Country:         Italy

Tasting Date Price:  $16.99

Rating:  WS 2009 – 88

Alcohol Content:  13.5%

Vineyard Website: http://www.zoninusa.com/wines/wines/castello-del-poggio

Visual Aspect: Ruby red

Nose:  Cherry, raspberry & spice

Palate:  Fresh, fruity and full-flavored, with a persistent finish.

Food Pairing:  wine that can be drunk throughout the meal, but which goes particularly well with richly flavored dishes, roasts, grilled meats and stuffed pastas like traditional Piemontese “Ravioli al Plin”.

Winery notes: grapes grown in the estate vineyards of Castello del Poggio, where the soils are particularly suited to the production of Barbera d’Asti

Winemaker’s Comments:  Castello del Poggio lies entirely within the Monferrato area in the Province of Asti, one of Piedmont’s finest wine zones. 80% of its vineyards are in the district of Portacomaro, while 20% are at Costigliole d’Asti. The Monferrato is quite unlike any other viticultural region: here the vineyards alternate with woodland and fields, and there is great variation in the zone’s hillsides, even in the color of their soils. The estate takes its name from the medieval stronghold that dominates it, and which once belonged to the noble Bunéis family. Its northern part is today still referred to, in dialect, as the Val del Temp (which means Valley of the Temple).

Typically continental, with considerable differences between seasons and between day and night temperatures, the climate is influenced by the barrier that the Maritime Alps and the Ligurian Apennines place in the way of southwesterly winds. The property covers 174 hectares (430 acres) in all, of which 158 hectares (390 acres) are vineyards in production in Portacomaro and in the hamlet of Santa Margherita di Costigliole d’Asti. This wine is made from 100% Barbera.

Tasting Notes: Generally speaking it is the wines of Barbera D’Alba which are considered to be the most fruit forward in style with some makers really looking towards modern innovation to make up for less than ideal vineyard sites (many of the best sites near Alba have grown Nebbiolo for Barolo for hundreds of years) although increasing numbers of makers within the Barbera D’Asti zone are also looking to bring their wines in-line with a more “popular” and accessible flavour profile.

St. Francis Old Vine Zinfandel 2009, Sonoma, CA

Tasting:          Date: April 03, 2013

Varietal:         Zinfandel

Country:         USA, CA

Tasting Date Price:  $23.99

Rating:  95 WA / 90/ WS / 90 WE

Alcohol Content: 15.7%

Vineyard Website:   http://www.stfranciswine.com

Visual Aspect: Dark ruby

Nose:  Pepper, spicy tobacco and ripe blackcurrant

Palate:  Black cherry & vanilla bean followed by a long luscious finish

Food Pairing:  Any grilled meats; pork ribs, leg of lamb, beef, sausage, venison

Classic old vine Zin.  Great structure & offers aromas of black cherry jam, clove, nutmeg & salted caramel.  Flavors of juicy raspberry & vanilla bean are followed by a finish of freshly ground pepper.

“Old-vine complexity is more apparent in this wine than in the Tres Viejos, perhaps because this wine is fresher. There’s a firm, dynamic acidity that drives it, lifting the juicy fruit away from the deeper mineral tannins and then bringing them back together through a long finish; Both fresh fruit and tannins last on equal terms. Air brings up the details of plum skin, pear and jasmine, the wine exuberant as it rolls over and begs for some grilled meat.”

Winemakers Notes:  A classic old vines Zinfandel that pays tribute to its heritage, this wine offers aromas of cigar box, pepper and spice. Flavors of ripe black cherry and vanilla bean are followed by a long, luscious finish.

 Tasting Notes:  “A conspicuously modern wine, Pavie with its hyper-ripe fruit and substantial new oak treatment stands out as an offense to some, a glorious pleasure to others. In the case of the 2004, it carries the oak beautifully, untamed by it. The wine is wild, in fact, and quite hard to resist. The cool complexity of the tannins grows out of three terroirs: the limestone plateau, a sector of gravel and limestone and a third sector of clay. The fruit opens with thick-skinned black plum power, reverberating with feral scents and violets. Staunch and formidable, the wine is packed with life.” 96 Points Wine & Spirits “A brilliant effort from proprietors Chantal and Gerard Perse, Pavie’s 2004 (7,050 cases) exhibits an inky/ruby/purple color, a surprisingly soft, forward style for this hallowed terroir, full-bodied, and concentrated creme de cassis flavors intermixed with cherries, truffles, and subtle smoky wood notes. Beautifully-textured as well as expansive, this may be the most developed and forward Pavie made by Perse since his acquisition of the property in 1998. Anticipated maturity: 2009-2025+.”
95 Points  The Wine Advocate

St. Francis Claret 2009, Sonoma, CA

Tasting:          Date: April 03, 2013

Varietal:         Bordeaux Blend

Country:         USA, CA

Tasting Date Price:  $18.99

Rating:  N/A

Alcohol Content:  14.5%

Vineyard Website:   http://www.stfranciswine.com

Visual Aspect: Medium Red

Nose:  Luscious fruits & sweet earthiness

Palate:  backbone and sturdy tannins

Food Pairing: Artisanal cheeses and cured meats; perhaps a wedge or two of Pierre Robert’s Triple Creme Brie, or a Vermont Clothbound Cheddar, with some Spicy Chorizo

Bold yet silky, a classic Bordeaux-style red, w/ aromas of licorice, ripe currants & nutmeg preceding juicy flavors of raspberry pie & baking spices.  Pair w/ roast meats.

Winery notes: Our Sonoma County Claret is a complex though well balanced blend of luscious Cabernet Sauvignon, Merlot, Petite Verdot & Malbec grown throughout Sonoma County.

Winemakers Notes:  Our Sonoma County Claret is a complex though well balanced blend of luscious Cabernet Sauvignon, Merlot, Petite Verdot & Malbec grown throughout Sonoma County. This is a true Sonoma County Claret, with the backbone and sturdy tannins of the Cabernet Sauvignon, sweet earthy notes of Sonoma Valley grown Merlot and the spicy characteristics of Petit Verdot and Cabernet Franc and Malbec. The finished wine is an assemblage of Sonoma County terroir, ideally grown grapes and winemaking craftsmanship not to be missed.

Vineyard Notes:  Since it’s founding in 1971, St. Francis Winery & Vineyards has carried on a constant search for vineyards with unique soil and climate characteristics. Winemaker Tom Mackey, who has been with St. Francis for over 25 years, has cultivated an in-depth understanding of every Sonoma appellation, which he has used to acquire and develop the very best vineyards for the winery over the last several decades.

St. Francis owns 600 acres of prime Sonoma County vineyards – carefully chosen, diverse vineyard sites with varying soil compositions of loam, clay and volcanic soils. St. Francis’ estate vineyards give the winery complete control over growing and production; a cornerstone to the winery’s quality philosophy.

 Tasting Notes:  This is a true Sonoma County Claret, with the backbone and sturdy tannins of the Cabernet Sauvignon, sweet earthy notes of Sonoma Valley grown Merlot and the spicy characteristics of Petit Verdot and Cabernet Franc and Malbec. The finished wine is an assemblage of Sonoma County terroir, ideally grown grapes and winemaking craftsmanship not to be missed.

 

St. Francis Cabernet Sauvignon 2008, Sonoma, CA

Tasting:          Date: April 03, 2013

Varietal:         Cabernet Sauvignon

Country:         USA, CA

Tasting Date Price:  $22.99

Rating:

Alcohol Content:  14.5%

Vineyard Website:   http://www.stfranciswine.com

Visual Aspect: Deep red

Nose:  Ripe black currant & spicy tobacco

Palate:  Currant, cassis & cedar delight the palate

Food Pairing:  Red meats especially juicy steaks

Rich varietal character & body.  Firm structure, generous tannins, & depth of color complement classic aromas & flavors of ripe black currant, cassis, dusty cocoa & saddle leather.  This wine is best served w red meat, such as a juicy steak.

This Cabernet Sauvignon has rich varietal character and body. The wine’s firm structure, generous tannins, and depth of color complement classic aromas and flavors of ripe black currant, spicy tobacco, cassis and cedar.

Winery notes:  St. Francis Vineyards & Winery, located in the heart of Sonoma County, produces big, bold; full-bodied wines that over deliver on flavor. Each wine is made from 100% hand-picked, Sonoma County fruit and are direct expressions of winemaker Tom Mackey, whose philosophy calls for “maximum extraction, minimal interaction.”

St. Francis achieves critical acclaim from the wine media who refers to it as The House of Big Reds. Among its many accolades, St. Francis was recently named International Red Wine Maker of The Year by the London International Wine Challenge.

 Winemakers Notes:  This Cabernet Sauvignon has rich varietal character and body. The wine’s firm structure, generous tannins and depth of color compliment classic aromas of ripe blackcurrant and spicy tobacco. Flavors of currant, cassis and cedar delight the palate, and make this a wine to sip slowly and enjoy.

 Vineyard Notes:  Founded in 1971, St. Francis Winery & Vineyards has always searched for vineyards with unique soil and climate characteristics. Winemaker Tom Mackey, who has been with St. Francis for over 25 years, has cultivated an in-depth understanding of each Sonoma appellation, which he has used to acquire and develop the very best grapes for St. Francis wines. This Cab has ripe, rich, chewy blackberry and black currant flavors on a lush, velvety palate followed by impressions of cedar, tobacco, spice and vanilla with supple, round tannins on the finish. Serve with juicy ribeye steaks, grilled chicken and burgers or with hard flavorful cheeses such as classic cheddars and/or Drunken’ Goat from Spain.

 

St. Francis Red Splash 2008, CA Red Blend

Tasting:          Date: April 03, 2013

Varietal:         Red Blend

Country:         USA, CA

Tasting Date Price:  $12.99

Rating:  N/A

Alcohol Content:  14.5%

Vineyard Website:  http://www.stfranciswine.com/

Visual Aspect: Purple with blue/black highlights

Nose:  Red fruit & black current

Palate:  Chocolate & cherry flavors joined by tones of chalky terrior

Food Pairing:  Back yard BBQ

A blend w/ raspberry fruit & spicy clove notes complemented by a round mid-palate & well-structured length.  Pair w/ casual weekend meals such as lasagna, sausage & peppers, pepperoni pizza or cheeseburgers.

Very juicy from the start, this blend of 60% Merlot, 29% Cabernet Sauvignon, 7% Cabernet Franc and 4% Zinfandel opens with a nose of red fruit and black currant backed by earth and hints of baking spice. On the palate the wine shows ample size and density. Chewy chocolate covered cherry flavors are joined by tones of chalky terroir that carry through onto the plump finish. This is a great everyday red that works well on its own or with BLT sandwiches, pizza topped with fresh mozzarella and ground sausage or a blue cheese burger. – PJ

Winery notes: A full bodied wine packed with luscious ripe flavors and spicy aromas, RED Splash is enjoyed on any occasion. A blend of Merlot, Petite Sirah, Syrah, Cabernet Sauvignon and Zinfandel, it is versatile enough to pair with grilled meats, pasta or your favorite take-out

Winemakers Notes:  No one admits to buying wine by the label, but now you can. RED SPLASH blends superior Sonoma fruit, high quality winemaking and a palatable price in a sophisticated wine that is easy to like and easy to buy.

Full-bodied with ripe, red fruit character and spicy aromas, RED SPLASH is sure to make a splash with wine loving friends.

 Tasting Notes:  Some of the 2008 vintage labels say the grapes came from Sonoma and others say California, Red Splash’s technical notes are also mixed, but I think it is safe to say the majority of the fruit came from Sonoma. Red Splash is the entry level wine for St. Francis Winery of Sonoma and while the grapes used stay the same from vintage to vintage the percentage used change every year, the current vintage is 2010. The wine was aged for 15 months in French and American oak and the alcohol content is 14.5%.

Wild Rock Elevation Sauvignon Blanc 2009, Marlborough, NZ

Tasting:          Date: April 03, 2013

Varietal:         Sauvignon Blanc

Country:         New Zealand (Marlborough)

Tasting Date Price:  $9.99

Rating:  87 WS / 88 WA

Alcohol Content:  13.5%

Vineyard Website:   http://www.wildrockwine.co.nz/

Visual Aspect: Pale straw yellow

Nose:  Lime, peach skin & dried herbs

Palate:  Rich round and smooth with a touch of sweetness

Food Pairing:  All seafood’s aperitifs & salads

A blend of Sauvignon Blanc w/ a hint of Viognier & Riesling.  Aromatics of red currant, lime, passion fruit & fresh herbs.  A palate balanced w/ fresh acidity & flavors of apple & citrus fruits.  Try w/ seafood & antipasti, or w/ a fresh mozzarella & tomato salad.

 Winery notes: Just south of Martinborough, at the tip of the South Island is the world renowned Marlborough region, the New World’s home of Sauvignon Blanc. We’ve chosen to plant our vineyards in the young, stony soils of the Wairau Valley, an area that produces pure, intensely flavored grapes of exceptional quality. Our growers here tend these vines meticulously and passionately – they are true winegrowers.

Winemaker’s Comments:  Wine is 93% Sauvignon Blanc, 4% Riesling, 3% Viognier  Harvest Data Brix 23 average Destemmed 100% Fermentation Vessel Stainless steel tanks Bottled Sept-09

Winemakers Notes:  Still the classic New Zealand gooseberry, but less of the grass and grapefruit, more of the lime, floral and stone fruit. Crisp, spicy, and delicious. Sublime wherever there is sun, surf or seafood.

Tasting Notes:  Aromas and flavors of lime and peach skin, dried herbs, smoke and flint. Rich round and smooth, with good weight and palate presence. An attractive touch of sweetness is nicely countered by firm framing acidity. This tactile, substantial wine finishes broad, with citrus and tarragon notes. I’d give it 6 to 12 months for its sweetness and acidity to harmonize further.

Technical Data:  Alcohol 13.5% Residual Sugar 2.6 g/l pH 3.28 Acidity 7.2 g/l

 

Bollini Pinot Grigio 2011, Trentino, Italy

Tasting:          Date: April 03, 2013

Varietal:         Pinot Grigio

Country:         Italy

Tasting Date Price:  $11.99

Rating:  N/A

Alcohol Content: 13.5%

Vineyard Website:   http://www.bolliniwines.com/

Visual Aspect: Deep straw yellow hue

Nose:  fragrant bouquet w/ notes of apple, pear & exotic fruit

Palate:  Lots of citrus, a touch of fruit (pear & apple) with a tart finish

Food Pairing: BBQ chicken pizza, pan seared chicken w/pasta, shell fishes

 

Winery notes: Bollini Pinot Grigio is produced at vinification facilities near the city of Trento from hand-picked grapes grown in superbly exposed, meticulously cultivated hillside vineyards. Overseen by consulting oenologist Franco Bernabei and styled according to the specifications of Neil Empson, the wine is crafted by winemakers trained at the nearby Istituto Agrario Provinciale di San Michele all’Adgio, renowned for its oenological research. Production begins with an immediate pressing of the fruit followed by a cold settling of the must for 48 to 60 hours. Vinification is carried out in temperature-controlled stainless steel tanks at 18° to 20°C (65° to 68°F) for 20 to 25 days to preserve the fresh, varietal character of the fruit, followed by full malolactic fermentation. A fining and sterile filtering precede bottling.

Tasting Notes: Fresh and delicate, this wine shows clean stone fruit and apple flavors and aromas marked by subtle floral and hazelnut notes set in a crisp, balanced acidic structure

Technical Data: GRAPE VARIETY: 100% Pinot Grigio MAXIMUM YIELD 110 quintals/hectare of which 68% may produce wine (+68 hl/ha; 305 cases/acre) MINIMUM ALCOHOL: 11% TOTAL ACIDITY: 4.5%

 

St. Francis Chardonnay 2010, Sonoma County CA

Tasting:          Date: April 03, 2013

Varietal:         Chardonnay

Country:         USA, CA

Tasting Date Price:  $14.99

Rating:  N/A

Alcohol Content:  14.7%

Vineyard Website:   http://www.stfranciswine.com/

Visual Aspect: Golden colors

Nose:  Fresh melon with hints of hazelnut & citrus

Palate:  Butterscotch & pineapple, flower by crisp acidity

Food Pairing:  Chicken breasts filled with cheese & bacon

Aromas of fresh melon w/ hints of citrus.  This medium-bodied Chard displays fresh flavors of butterscotch, pineapple w/ a vanilla oakiness, followed by crisp acidity & rich, lingering finish.  Pair w/ lobster, crab, or any creamy/buttery dish.

Winery notes:  St. Francis Vineyards & Winery, located in the heart of Sonoma County, produces big, bold, full-bodied wines that over deliver on flavor. Each wine is made from 100% hand-picked, Sonoma County fruit and are direct expressions of winemaker Tom Mackey, whose philosophy calls for “maximum extraction, minimal interaction.”

Winemakers Notes:  Aromas of ripe Asian pear and tropical fruit combine with fresh minerality. This medium-bodied Sonoma County Chardonnay displays a creamy texture with bright flavors of green apple and Meyer lemon, followed by crisp acidity and a strong, lingering finish.