Winervana Blog Posts

February 27, 2020September 4, 2026

Cusumano Winery

Sicily is the island at the tip of the toe of Italy’s “boot.” It is the biggest island in the Mediterranean, and Italy’s biggest wine-producing region, with over 325,000 acres under vine. However, much of this fruit is distilled into spirits, especially grappa.

The Cusumano Winery is located in Partinico, in Sicily’s far northwestern corner. Relatively new, the winery was established in 2001 when brothers Alberto and Diego took over the management of the company from their father, Francesco. With the help of an intimate knowledge of the Sicilian terrain and consulting winemaker Mario Ronco, the Cusumano brothers today own over 400 hectares (nearly 1,000 acres) of vineyards, and include three separate estates:

Ficuzza, at nearly 2,000 feet above sea level, has 467 acres planted 70 percent to white grape varieties, including the white grape Insolia.

The 346-acre San Giacomo estate is noted for the white color of the “trubi,” the mineral-rich soils that combine lime, clay, and sand. Reds dominate here, with the Sicilian classic Nero d’Avola a key player.

Presi e Pegni is the smallest of the estates at 173 acres. Among the grapes grown here are Nero d’Avola, Cabernet Sauvignon, and Merlot.

Cusumano’s wines are all estate grown and harvested by hand, and are crafted in the ‘new’ Sicilian style that is typified by varietal expression and rich flavors.

Since 2013, Cusumano has been a part of the Terlato Wines empire. “We’re proud to welcome a family-owned Sicilian brand into our portfolio,” Chief Executive Officer William A. Terlato said. “Our own family heritage is Sicilian, so this is an opportunity to reconnect with that legacy.”

The stated philosophy behind Cusumano has been to emphasize the importance of terroir knowledge, invest in innovative technology, and nurture a passion for winemaking.

As a unique touch, in the Sicilian tradition these wines are not sealed with a cork, but rather with a clear-glass stopper.

Cusumano Insolia 2014

100% Insolia, this golden-hued wine hails from Ficuzza, Cusumano’s largest vineyard. The aroma features pineapple, citrus peel, and soft floral accents.

Flavors of pears and tart apples and are evident on the palate. It is mildly acidic with a medium body and a decent, if short, finish. If you like Vinho Verde, Sauvignon Blanc, or citrus-forward Chardonnays, you’ll enjoy this, I think.

Try this summer sipper with Risotto with Spring Vegetables, Tomato, and Basil;Pan-Roasted Mackerel with Rosemary and Garlic; or Fricasseed Chicken with Egg and Lemon.

Cusumano Nero D’Avola 2014

Nero D’Avola (also called Calabrese) is Sicily’s most widely-planted red grape. This one is garnet in the glass, with a nose of red and black raspberries. The taste is fruit-forward (rather unusual for an old-world wine), with medium tannins, a hint of cocoa and earth, and plummy spice flavors.

Enjoy this red with Pan-Fried Beef Braciole Filled with Cheese and Ham; Meatballs and Tomatoes; or Drunk Roast Pork.

cusumano.it/en/

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February 26, 2020November 25, 2025

Boutari Winery

It’s Greek to Me

If you’re a fan of Greek food, and the wines that go with them, you have probably already sampled a few bottles from the ubiquitous house of Boutari, the world’s number-one selling Greek wine.

The Boutari Company was established in 1879 by Yiannis Boutari in Naoussa on 124 acres, making it one of Greece’s oldest purveyors of fine wine. With decades of experience and business acumen, it is one of the top wineries in Greece. Boutari wines are exported to over 45 countries and have won over 370 medals in international wine competitions.

Boutari was the first and only Greek winery to ever win the award “European Winery of the Year” from Wine Enthusiast, after evaluating its performance in winemaking over time.

Although a producer with a long tradition, Boutari isn’t bound by it. They have embraced modern international winemaking techniques, such as the use of stainless steel, cold-temperature fermentation, and French-oak barrel aging. They strive to get the most from both indigenous Greek and French grape varieties.

The extensive Boutari holdings are comprised of six wineries in Greece: Naoussa, Santorini, Peloponissos, Crete, Goumenissa, and Attica, and one winery in Southern France, near the city of Limoux. Each winery has its own distinct personality, influenced by the architecture and the atmosphere of the particular region within which it is located.

Boutari Santorini Assyrtiko 2012

The island of Santorini, located in Greece’s Aegean Sea, is a defunct volcanic caldera, and home to some of the oldest vineyards in Greece (at upwards of 300 years).

First comes this wine’s quite pale yellow color in the glass. Next up is a relatively closed nose, with delicate hints of ripe melon. But then things get interesting, with flavors of mango, apple, and grapefruit. There’s a crisp, racy acidity with a suggestion of lemon zest.

This island-born wine practically demands to be paired with seafood, such as Porgies with Avgolemono Sauce, Squid in Wine, or Baked Lobster Tails with Feta, but something like Chicken Breasts in Phylo would be delicious as well.

Boutari Naoussa 2009

This wine hails from Bourtari’s original winery in Naoussa, on the southeastern foothills of Mount Vermio in the northern Macedonia region, about thirty miles northwest of the Aegean Sea. The soils are calcium-rich marl (clay loam), and dampened by abundant rainfall.

Made from 100% Xinomavro, the premier red-wine grape of Greece, Naoussa is all about dry, tart, dark cherry, which dominates in the color; on the nose, which also includes the aromas derived from ageing, cinnamon, and wood; and on the palate. Support comes from a nice acidity and soft, medium-grained tannins. To get the most from this bottle, let it breathe for about 30 minutes, and don’t serve it too warm (i.e. not above 65º F).

Enjoy a glass (or two) of Naoussa with a classic Souvlakia, Pork with Green Olives, or Moussaka with Artichokes.

www.boutariwinerysantorini.gr/

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February 25, 2020September 8, 2026

WALT Wines

WALT Bob’s Ranch Pinot Noir and WALT Bob’s Ranch Chardonnay. Click here for tasting notes.

WALT Wines

Walt Wines, owned by Kathryn Hall and Craig Hall, is dedicated to the production of Pinot Noir and Chardonnay from the Pacific Coast, spanning nearly 1000 miles and including Sta. Rita Hills, Sonoma County, Anderson Valley, Napa Valley, and the Willamette Valley. They strive to source top fruit from the most distinctive vineyards; practice precise, non-interventionist winemaking; and focus on limited production. The goal is to allow the wines to naturally and honestly express the character of the sites where the wines are grown.

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February 20, 2020September 9, 2026

Yao Ming Cabernet Sauvignon

Yao Ming Cabernet Sauvignon 2009

In November 2011, then-recently retired NBA star Yao Ming established his new Napa Valley winery, Yao Family Wines. But the story really begins in 2004, when Yao Ming was still in the early stages of his basketball career. Yao’s Houston Rockets teammate Dikembe Mutombo introduced him to the institution of the Texas steakhouse. Over many steak dinners, Dikembe tutored Yao on the magic of a great steak and wine pairing, and Yao became an aspiring wine aficionado.

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February 19, 2020August 24, 2026

Concannon Vineyard

Concannon Vineyard

The Concannon Vineyard story began in 1865 when James Concannon, then an 18-year-old boy, courageously set sail from the rocky coast of Ireland’s Aran Islands to seek opportunity in America.

Even at such an early age, Concannon recognized that the terroir of the Livermore Valley in California’s central coast region was strikingly similar to the premier vineyards of Bordeaux. So, in 1883 he established Concannon Vineyard with a selection of high-quality vines which he imported directly from Bordeaux, including from renowned Château Margaux and Château d’Yquem.

Concannon worked closely with early California viticulture leaders Charles and Clarence Wetmore to determine if California could be a successful winegrowing region. Their efforts paid off at the 1889 International Paris Exposition when the Livermore Valley became the first American Wine Region to win international gold medal awards, including the Grand Prix.

Captain Joe Concannon (son of James) kept Concannon Vineyard continuously operating throughout the scourge of Prohibition by making and selling sacramental wine. This prevented the destruction of the winery’s 1893 Château Margaux Cabernet Sauvignon root stock and other historic Bordeaux vines.

In the early 1930s, Captain Joe became one of the first in the world to bottle Cabernet Sauvignon as a single varietal wine. During the 1950s, he hired one of the first formally-trained female winemakers, Katherine Vajda, to serve as Concannon’s lead winemaker.

In 1965, grandson Jim collaborated with UC Davis in selecting cuttings from one of Concannon’s Margaux ancient vines. These dynamic, high-quality cuttings became known as Concannon Cabernet Clones 7, 8, and 11. Today, an estimated 80% of California’s Cabernet Sauvignon is planted with Concannon Clones.

In 2008, John Concannon took over the leadership from his father as fourth-generation vintner. In 2009, Concannon Vineyard was one of the first wineries in California to become Certified Sustainable. During this time the estate winery also completed a 10-year revitalization project.

Concannon Chardonnay 2016

The nose of this wine features aromas of honeysuckle and grapefruit. It’s pale yellow color doesn’t prepare you for the unctuous, creamy mouthfeel. The grapefruit repeats on the palate, as well as lemon custard.
Serve this voluptuous and slightly sweet Chardonnay with lemon halibut almondine, salmon à la king, or raisin-turkey surprise.

Concannon Cabernet Sauvignon 2015

An excellent value, this Cabernet is rich garnet in the glass. It greets you with hints of leather and floral notes. Then come flavors of big dark fruit, red plum, and vanilla, supported by balanced acidity and bracing tannins. It ends with a nice long finish.

Try this Cab with Parisian ragout, broiled lamb chops, or veal parmigiana.

concannonvineyard.com/

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February 18, 2020December 1, 2025

FLAVIAR: A Community of Spirits Lovers

FLAVIAR: A Community of Spirits Lovers

After five years in the making and international growth, Flaviar is a membership-only community for spirits enthusiasts, dedicated to providing education, discovery, and unparalleled access to the world of spirits. Flaviar seeks to aid every member in developing their own tastes as they curate a home bar that is more eclectic, more exotic, and, more personal than the world’s best speakeasy.

Designed for people discovering the world of fine spirits, Flaviar plays to their motto, “Tasting is Believing.” The membership community is about taste, exploration, and quality. All members receive:
• Themed quarterly Tasting Boxes (shown here)
• Access to exclusive member-only private bottlings
• Original content on fine spirits
• Free shipping
• Exclusive offers, such as live experiences and curated regional tasting events hosted by Flaviar, distillers, and brand ambassadors alike, in select markets across the country.

Through trial and discovery, members can learn more about their favorite products from a database of currently 22,206 products, build up their virtual (and physical) home bar, and share thoughts and feedback, helping spirits novices and experts alike find their favorite spirits – from global names to small, regional craft producers.

By Spirits Contributor Neal Kotlarek

For more information and to sign up, visit www.flaviar.com.

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February 17, 2020August 22, 2026

Benziger Sauvignon Blanc and Pinot Noir

Benziger Winery

In the early 1980s, the Benziger family (not to be confused with Beringer, although they often are) migrated west from White Plains, N.Y., and started a winery on Sonoma Mountain. Winemaker Joe Benziger learned his craft by making large production wines for the Glen Ellen brand, but eventually decided that his future lay with a series of small, artisan wines, sustainably produced.

Depending on location, every Benziger vineyard is certified sustainable, organic, or biodynamic, using the most up-to-date green farming practices. But, just what does that mean? Green, sustainable, and organic are words that are often used rather casually. At Benziger, they try to be more precise.

Their third-party certified-sustainable vineyard program emphasizes environmentally-sound growing methods, such as biodiversity, soil revitalization, and integrated pest management. Their growers are required to participate in sustainable farming.

Organic grape growing avoids the use of synthetic chemicals and uses natural methods like crop rotation, tillage, and natural composts to maintain soil health, as well as natural methods to control weeds, insects, and other pests. The winery itself is certified organic, too. Organic is an evolutionary step up from sustainable. After that, many Benziger growers move on from certified organic to certified biodynamic.

Animals and beneficial gardens play an important part in biodynamic farming techniques. Benziger relies on sheep for the removal of overgrown cover crop, and they replace the need for mowing, disking, and spraying herbicides; they aerate the soil while continuously depositing nutrient-rich fertilizer throughout the vineyard.

Olive trees also support the health of the estate. Olives often grow well in the same climates and soils as wine grapes, and Benziger has been offering an Estate Biodynamic Olive Oil for a number of years.

Benziger North Coast Sauvignon Blanc 2014

This very pale-yellow sipper is made from 100% Sauvignon Blanc grapes harvested from the North Coast appellation of Sonoma County. It opens with hints of melon on the nose. There is a subtle sweetness in the taste, suggesting peaches. The acidity comes on reminiscent of Key lime. It ends with a bit of bubbly on the finish.

Pair this easy-going wine with tabbouleh, braised swordfish in white wine, or grilled shrimp in a Catalan almond sauce.

Benziger Sonoma Coast Pinot Noir 2014

This selection looks more like cherry Kool-Aid than wine, but it’s wine, for sure. The understated nose features raspberry and sweet earth. The taste is cherry, alright, but this time of the tart variety. There is a medium finish with restrained tannins.

This easy-to-drink Pinot would go nicely with steam-poached salmon, Spanish chicken with sweet peppers, or Andalusian braised lamb shanks with honey.

www.benziger.com/

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February 16, 2020September 9, 2026

BACA Wines

The eponymous Kathryn Hall Wines are known for their Cabernet Sauvignons. A second label, WALT Wines, specializes in Pinot Noir and Chardonnday. In 2016, Ms. Hall’s daughter, Jennifer Brown, launched a third winery for the family named BACA Wines. Latin for ‘berry,’ BACA’s focus is on California Zinfandel. According to Brown, “When we set out to create the BACA brand, we had one mission in mind: to produce luxury Zinfandels that are nuanced, honest, current, and fun. We saw a gap in the market with the Zinfandel varietal, so we decided to craft a luxury Zin brand aimed at the curious and the adventuresome – while focusing on quality.”

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February 14, 2020September 8, 2026

Grace Lane Wines

Grace Lane Cabernet Sauvignon and Grace Lane Riesling. Click here for tasting notes.

Grace Lane Wines

These selections are sourced from a family-owned winery in Mattawa, Washington, nestled in a bend of the Columbia river and 152 miles southwest of Seattle. The family had been farming in the area since the mid-1950s, and believed that the region’s moderate temperatures, low rainfall, and sandy soils would be ideal for wine grapes, and planted their first grapevines in the area in 1997.

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February 13, 2020August 27, 2026

Nino Franco Winery

Tiny bubbles, in the wine
Make me happy (make me happy)
Make me feel fine (make me feel fine)
Tiny bubbles (tiny bubbles)
Make me warm all over.

Don Ho certainly appreciated sparkling wine, and I’m here to encourage you to do the same. There are plenty of reasonably priced bubblies available, so there is no need to save them for a special occasion (although that works too).

First, some clarification. Legally, only those sparkling wines produced in France’s Champagne region, a viticultural area 90 miles northeast of Paris, can be called Champagne. All other sparkling wines, i.e. spumante, prosecco, crémant, sparklers from California, are well…sparkling wine.

And that’s what Nino Franco Winery makes in Valdobbiadene in Italy’s Veneto region. Vines are grown only on the most sunny parts of the hills, at altitudes varying between 150 and 1500 feet above sea level, while the north-facing slopes are covered mainly in woodland.

The climate throughout the area is mild, with not excessively cold winters and warm summers, which is when the nobility of Venice likes to visit.

The Franco winery was founded here in 1919 by Antonio Franco. Under his son Nino the winery expanded its operations and markets. Primo, the third generation proprietor, currently oversees operations with his daughter Silvia.

Primo Franco took his diploma of oenology at the Scuola di Enologia in Conegliano (Veneto). He then decided to develop his own approach to the growth of the vines and the production of prosecco at this modern winery. Since October 1990 Primo has utilized non-traditional cultivation techniques combined with the use of old varietal clones. He also invested in the production process in order to eliminate all those wines that were atypical for the area.

Nino Franco Rustico Valdobbiadene Prosecco Superiore DOCG NV

This is a brut, or quite dry, prosecco. It is very pale yellow in the flute, with rather coarse bubbles that quickly dissipate. It features flavors of traditional green apple and a hint of ginger ale. With a medium body and a clean finish, this would be excellent as an apertivo. Drink this young and lively prosecco soon after purchase.

This wine wants to be served with appetizers, such as a classic Bruschetta, Tomatoes Stuffed with Shrimp, or Grilled Mussels and Clams on the Half Shell.

Nino Franco Faìve Rosè Brut Spumante NV

Faìve [fieEEve] is Italian for those sparks and tongues whipping about at the top of a fire, which gives this copper-hued wine its name. Another product of Primo Franco’s restlessness, Faìve is an untraditional blend of Merlot and Cabernet Franc, both cold soaked on the skins.

The nose appropriately recalls dried red rose petals, with a bit of vanilla and honey. The taste is nicely balanced: dry, with lively acidity, black cherry fruit, a hint of tannic bitterness, and plenty of bubbles, of course.

Despite its color, this is a wine for savory dishes, like Risotto with Clams, Fricasseed Chicken with Egg and Lemon, or Frittata with Tomato, Onion, and Basil.

https://www.ninofranco.it/en/

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February 11, 2020December 7, 2025

Gnarly Head Winery

Hey, man, check out this gnarly wine. Gnarly Head wine, actually.

Starting from San Francisco, go about 100 miles east and a bit north and you’ll reach Lodi, California, home of Gnarly Head Winery.

And, where does that unusual name come from?

In 2005, the founders of Gnarly Head went in search of a vineyard suitable for making the Zinfandel they dreamed of. They found it in Lodi, when they came upon some of the oldest vines in California. Old vines are also known as heritage vines, old world vines, and most importantly gnarly vines. The 30- to 80-year-old vines have twisted, old trunks and branches sprouting in all directions—truly gnarly heads. The free- standing mop-topped ‘head trained’ vines found in these old vineyards were the nursery for Gnarly Head Old Zinfandel. Grapes from these old vines are small and few, but offer the big flavor the winemakers were looking for.

Since 2005, the winery has expanded to include a total of nine selections in the house style, including the original Zinfandel, Cabernet Sauvignon, Merlot, Pinot Noir, a red blend and a white blend.

Gnarly Head Chardonnay 2012

If you are not a big fan of Chardonnay, especially in the oaky style, this could be the one for you. Gnarly Chard is almost colorless in the glass, it is so pale. The nose features suggestions of melon and pineapple.

These flavors continue on the palate, which also adds pear, plenty of citrus, and a touch of vanilla on the finish. It’s much like a Pinot Grigio, although Gnarly Head makes one of those, as well. The 2012 Gnarly Head Chardonnay is crafted using grapes from specially selected vineyards in Lodi and Monterey.

Spring may seem impossibly far away now, but it will be here before we know it. When it does arrive, have this wine ready to pair with Tuna au Poivre, Sea Bass with Olives and Roast Tomatoes, or Poached Chicken with Avgolemono Sauce.

Gnarly Head Malbec 2012

Although based in California, Gnarly Head isn’t afraid to travel the world in search of wines that match their product philosophy, in this case down Argentina way. Famous as the epicenter of Malbec, Mendoza abuts the eastern foothills of the Andes, 220 winding miles from Santiago, Chile.

The vineyards of Mendoza are some of the highest in the world. The difficult sandy soils there stress the vines, leading to concentrated juice.

This 2012 was Gnarly Head’s inaugural Malbec offering. The deep-purple color in the glass follows on with aromas of dark berry fruits. The fruit character was preserved by aging the wine for six months in split lots, some in oak and some in stainless steel to restrain the tannins (but not too much). Finishes with plenty of blueberry and blackberry.

Enjoy this value wine with Aegean Lamb Casserole with Pasta, Beef Tangine with Prunes, or Herb Braised Rabbit.

www.gnarlyhead.com/global

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February 10, 2020September 5, 2026

Rabble Wine

Rabble Red Blend 2015 and Rabble Cabernet Sauvignon. 2016 Click here for tasting notes.

Rabble Wine Company

If you are looking for affordable, approachable, easy-drinking wines, I suggest you seek out those from Paso Robles. This large but lesser-known appellation was established in 1983 (a mere toddler in wine years), and is located around the town of Paso Robles in the northern part of California’s San Luis Obispo County. Most of the growing area is classified as Region III, equivalent to France’s Rhône region. At last count, there were over 18,000 acres under vine.

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February 9, 2020December 7, 2025

Byron Wines

Byron Wines

Designated in 1981, the Santa Maria Valley AVA is located in the northernmost part of Santa Barbara County, just east of Santa Maria city. The east–west orientation of the wide, open valley means cool winds and fog flow in freely from the Pacific Ocean, settling most noticeably in lower-lying areas. This cool maritime influence lengthens the growing season (among the longest in the world), and contributes to the eventual sugar/acid balance in Santa Maria Valley’s wines.

The first Santa Barbara County vineyard established in the 20th century was planted in 1964 by Uriel Nielson; it has been Byron Winery’s estate vineyard for over 60 years. 18 miles inland from the Pacific, this historic benchland vineyard serves as a model for Santa Barbara’s viticultural experimentation and sustainable farming methods (It is California Sustainable Winegrowing Certified).

Nielson was largely replanted in 1991, and it has since been enhanced with considerable investment. A new 4,000-barrel-capacity winery has been built, and in 2014, Byron returned to its focus on single-vineyard Chardonnay and Pinot Noir, presenting this unusual opportunity to review two very different wines from the same vineyard.

Byron Nielson Vineyard Chardonnay 2014

This light-golden-hued wine hails from the original “Wente” clone, which at Byron was originally planted in 1964 and again in 1999. The harvest was fermented in barrel with full malolactic fermentation, and then aged in the same barrels (French oak, 54% new) for 15 months. The resulting wine features aromas of butter and mango. The palate is full-bodied and has a rich mouthfeel, with hints of apricot, lemon, grapefruit, and minerals.

Try this Chardonnay with roasted halibut with romesco and pine nut butter; Dungeness crab salad with mango vinaigrette; or seared sea scallops with coconut risotto.

Byron Nielson Vineyard Pinot Noir 2014

Three Pinot clones were used for this wine. They came from the east end of the property, which is very sandy with outcroppings of shale and limestone. The fruit was aged in 35% new French oak.

This expression of the ever-obstinate pinot noir is rich ruby-hued in the glass, with mouth-watering aromas of dark fruits, brown spice, smoke, and dried thyme Those scents carry on to the the flavor, especially wild blackberry. The whole shebang is supported by good acidity and astringent tannins.

Serve this wine with seared Muscovy duck breast with saffron risotto; sausage-stuffed calamari; or smoked pork tenderloin with vanilla jus.

www.byronwines.com/

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February 8, 2020August 22, 2026

Jack’s House Wines

Jack’s House Wines

Jack Nicklaus needs no introduction, of course. The Golden Bear is the winner of 18 major golf championships, a golf course designer, a tournament manager, a golf equipment manufacturer, a product endorser, an author, and a philanthropist.

Jack and Barbara Nicklaus founded the Nicklaus Children’s Health Care Foundation in 2004, which provides valuable programs and services to more than 4,000 hospitalized children and their families, free of charge, through Child Life programs, the Pediatric Oncology Support Team, and the Safe Kids program.

Collaborating with pediatric hospitals across the country, the Foundation has grown to support innovative programs focused on the diagnosis, treatment, and prevention of a host of childhood illnesses.

Expanding on that mission, the Nicklaus’s have partnered with the Terlato family, producer of Jack Nicklaus Wines, to create the Jack’s House Foundation. In addition to lending support to the Nicklaus Children’s Health Care Foundation, the Jack’s House Foundation also helps fund Judi’s House, a Denver-area organization devoted solely to supporting grieving children and their families, and the Sepsis Alliance, helping to save lives by raising awareness of sepsis as a medical emergency.

“When Barbara and I started the Nicklaus Children’s Health Care Foundation, we wanted to help provide world-class medical care to those who need it,” Jack Nicklaus said. “This newest partnership with Terlato Wines helps us expand that vision, reaching even more people, with great wines for a great cause.” Ten percent of the net sales from every bottle purchased is donated to the Jack’s House Foundation.

Both of this month’s wines are made by the somewhat mysterious 2Sons Winery of Sonoma, which is owned and managed by the Terlato Family wine empire. The vineyards and winery were founded in 1981. Three friends, John Grace, Mark Rafanelli, and Philip Staley (so why isn’t the winery named 3Sons? See? Mystery.), joined forces and purchased the site that was formerly the Alderbrook Estate. In 2000 the Terlatos were asked to develop a long-range plan to produce world-class wines and market 2Sons throughout the U. S. The Terlatos later purchased a majority share, and invested in both vineyard sources and winery to provide the winemaking team with the best grapes and equipment available. This has helped position the winery to produce single vineyard and estate wines with an on-going focus on Zinfandel.

Jack’s House Chardonnay 2014

This is a golden-hued, easy-drinking summer sipper. Made of 100% chardonnay, the wine was aged sur lie, which is to say, ‘on the lees,’ a common practice for chardonnay. Lees is the coarse sediment (mainly dead yeast cells and small grape particles) that accumulate during fermentation and aging, which in this case was entirely in stainless steel.

The wine has a delicate nose, is very dry, and features suggestions of green apple, peach, and lime pith on the tongue. The finish is quite short.

This would pair nicely with Salmon Pâté, Rolled Sole Fillets in Vermouth Sauce, or Spaghetti with Mussels, Sicilian Style.

Jack’s House Cabernet Sauvignon 2013

This ruby-colored wine is more transparent than most Cabernet Sauvignons. The nose reveals typical aromas of dark stone fruits, while the flavors are tart cherry, plum, cocoa, and a hint of coffee. The tannins and acid are there, but well-integrated and balanced. After fermentation, the wine was aged for 21 months in 50% new French oak barrels.

Enjoy this vino with Chicken Gumbo, Beef Rolls Stuffed with Pork and Dill Pickles, or Lamb Chops with Four Garlic Sauces.

www.jackshousefoundation.org/our-wines

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February 7, 2020August 30, 2026

Federalist Wines

The Federalist ‘1776’ Lodi Zinfandel 2013 and The Federalist Chardonnay 2011. Click here for tasting notes.

The Federalist Wines

The Federalist, later known as The Federalist Papers, is a series of tracts written in support of the ratification of our nascent nation’s Constitution. The Federalists believed in strong national government, supported modernization, manufacturing, and industrial development, and the use of a tariff to fund the Treasury. (That’s the IRS, folks.) They supported a national Bank of the United States, and funding national and state debts incurred during the Revolutionary War. In foreign affairs the Federalists opposed the French Revolution, and sought a strong army and navy. Noted Federalists were: Alexander Hamilton, James Madison, John Jay, George Washington, and John Adams, the only Federalist president of the U.S.

The Federalist wines are produced by the somewhat mysterious 2Sons Winery, which is owned and managed by the Terlato Family wine empire. The vineyards and winery were founded in 1981. Three friends, John Grace, Mark Rafanelli, and Philip Staley (so why isn’t the winery named 3Sons? See? Mystery.), joined forces and purchased the site that was formerly the Alderbrook Estate. In 2000 the Terlatos were asked to develop a long-range plan to produce world-class wines and market 2Sons throughout the U. S. The Terlatos later purchased a majority share, and invested in both vineyard sources and winery to provide the winemaking team with the best grapes and equipment available. This has helped position the winery to produce single vineyard and estate wines with an on-going focus on Zinfandel.

The Federalist Chardonnay 2011

This golden Chardonnay hails from the Russian River Valley AVA’s northern end near Healdsburg, approximately 80 miles north of San Francisco. Things start out with aromas of lemon and green apple. The lemon continues on the palate, with the addition of lime and pear. All of this means a bracing acidity, of course. The oak is certainly present, adding to a round, rich mouth feel, as is just a hint of sweetness. The nicely long finish features hints of cinnamon and bitter almond.

Separate Chardonnay blocks were barrel fermented in 30% new oak and aged in barrel for nine months. 2500 cases were produced.

This food-friendly wine calls for an Artichoke and Leek Frittata, Dungeness Crab Risotto with Lemon and Parsley, or Steamed Mussels with Saffron Aioli.

The Federalist ‘1776’ Lodi Zinfandel 2013

We now travel from 80 miles north of San Francisco to 80 miles east, to the vineyards near Lodi, which produce about 18% of California’s wine grapes, more than Sonoma and Napa combined. The area is particularly hospitable to Zinfandel, a uniquely American grape, and this wine is no exception.

The nose reveals red fruits: cherry with a bit of plum. This dark-purple wine features flavors of blackberry, plum, and cinnamon. It also includes Zinfandel’s characteristic pepperiness, which some winemakers are moving away from.

Enjoy this Zin with Bruschetta with Cherry Tomatoes, Wine Braised Short Ribs with Balsamic Glaze, or Grilled Rib-eye Steaks with Roasted Garlic Butter.

federalistwines.com/american-craft-wine

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