Category: Chardonnay

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Byron Wines

Byron WinesThe Poetry of Byron

Fill the goblet again! for I never before
Felt the glow which now gladdens my heart to its core;
Let us drink!—who would not?—since, through life’s varied round,
In the goblet alone no deception is found.
—Lord Byron (1788-1824), English poet

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 30 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.

Nielson Vineyard Chardonnay 2014

This light-golden-hued wine hails from the original “Wente” clone, which at Byron was 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.

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.

https://www.byronwines.com/

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Jack’s House Wines

Jack’s House WinesThis Is the House
That Jack Built

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.

http://www.jackshousefoundation.org/our-wines

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Federalist Wines

Federalist WinesWe the People
(Who Drink Wine)

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.

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.

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.

https://www.federalistwines.com/american-craft-wine

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Trapiche Broquel

Trapiche BroquelNo Llores Por Mi, Argentina

Come with us now to Argentina, famous for the tango, Che Guevara, gauchos, and, increasingly, wine. Like 85 percent of Argentina’s quality producers, Trapiche is located in Mendoza in the north-central part of the country near the eastern foothils of the Andes.

Trapiche was founded in 1883 by Tiburcio Benegas. The winery was privately held for nearly 120 years, and grew to 16,500 acres of vineyards. A consortium of investment bankers acquired the business in 2002, and reduced the area under cultivation to 3,100 acres. The winery also sources fruit from over 200 independent growers, enabling Trapiche to become the largest producer of wine in Argentina. It is a two-time winner of the International Wine and Spirit Competition Argentinian Wine Producer of the Year award.

The winery is committed to biodynamic viticultural practices, which are aimed at preserving the natural properties of crops by eliminating the use of chemicals, herbicides, and fungicides. Biodynamics also strives to sustain ecosystem balance, biological diversity, and to recover bacterial activity in the soil. Organic plant and animal fertilizers are sourced from a farm located at the the winery.

The extensive Trapiche portfolio includes Malbec, Sauvignon Blanc, Cabernet Sauvignon, Pinot Noir, Syrah, Chardonnay, Merlot, Torrontes, Rosé, Viognier, Pinot Grigio, Moscato, and Tempranillo, as well as a yearly set of single-vineyard Malbecs created by winemaker Daniel Pi as a way to show an appreciation for smaller, individual Mendoza growers.

Trapiche Broquel Chardonnay 2011

Trapiche’s Broquel (Spanish for shield) wines are sourced from high-altitude vineyards with the best terriors for each variety. This wine’s lemonade-yellow appearance is complemented by suggestions of grapefruit and ripe melon on the nose. That ripe melon continues in the taste, complemented by honey and spice. The mouthfeel has an unsalted butter roundness and a silky smoothness. The wine was aged for 15 months in 100% new French and American oak barrels.

Try this Chard with Seafood Ceviche, Braised Snapper and Mussels, or Chicken à la Chinita.

Trapiche Broquel Malbec 2011

Malbec is a black-skinned grape variety native to southern France, but now better known as the iconic wine grape of Argentina. Through its success in the vineyards of Mendoza, in a few short decades Malbec has shot from relative obscurity to international fame.

Although some Malbec producers are moving toward a more “international,” fruit-forward style, native Argentinian Daniel Pi prefers the expression of a more traditional approach.

And, yes, the fruit is somewhat recessive in this wine. It is dark garnet in the glass, with good legs (those little rivulets that drain back into the bowl). On the palate I tasted blueberry and black fruits, cocoa, and black-tea tannins. It ends with a moderate-length finish.

This wine will go nicely with Braised Rabbit in Unsweetened Chocolate Sauce, Flank Steak Filled with Spinach and Pistachios, or Grilled Venison.

https://www.trapichewines-usa.com/tier/broquel/

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Cuvaison Chardonnay and Pinot Noir

Cuvaison Chardonnay and Pinot NoirMean, Green,
Winemaking Machine

Established in 1969, Cuvaison (French for maceration, the period of time grape juice spends in contact with the skins and seeds) is an estate vineyard and winery that produces primarily Chardonnay and Pinot Noir, both grown exclusively in the Carneros AVA on the northern end of both Sonoma and Napa. When the winery was founded, the Carneros region was little known for grape growing, and much of the acreage was pastureland. But, the area’s cool bay breezes and frequent fog are ideal for wine, and it is now home to thirty-one wineries and an equal number of growers.

Cuvaison is certified sustainable under the Napa Green designation, meaning they have been recognized for their work in reducing the impact on the environment. The winery is 85% solar powered; they have invested in a water recirculation/conservation program (quite critical as California often suffers from severe drought); and they started a cork recycling program where wine club members and neighboring wineries bring their popped corks to be ground for repurposing.

Steve Rogstad, yet another graduate of UC Davis’ viticulture and enology program, has been winemaker since 2002. While working on a six-month post-graduate internship in Beaujolais, Steve discovered that, “Working with just one varietal and tasting fifty different wines from one region, I really started to understand the concept of terroir. It made an impression that lasts to this day.” The experience also taught Rogstad how to isolate and work with small wine lots, a practice that is at the core of his winemaking philosophy. In addition to Cuvaison, Rogstad has worked at such well-known wineries as La Crema, Saintsbury, Rombauer, Spring Mountain, and Clos Pegase.

Cuvaison Estate Chardonnay 2012

This Chardonnay is over half of Cuvaison’s yearly production, so a lot is riding on what’s in the bottle. 20% of this Chard saw new French oak for eight months. There was about 60% malolactic conversion, but it is not overly buttery or lacking in varietal characteristics. It presents a pale yellow in the glass, understating the fulsomeness to come. On the nose, you are greeted with aromas of honeysuckle, honeydew melon, and sweet citrus. These continue on the well-balanced palate, plus the addition of crisp stone fruit such as white peach, apricot, and nectarine.This is supported by a nice lemon/lime acidity.

Enjoy this wine with Smoked Shellfish Quesadillas with Fresh Corn Salsa, Cool Honeydew-Mint Soup, or Shrimp Kabobs with Lemons and Bay Leaves.

Cuvaison Estate Pinot Noir 2013

This Pinot Noir is classically transparent ruby in the glass. It features a light, silky mouthfeel, and the nose offers subtle hints of grass, green herbs, and berries. The palate bursts with raspberry, strawberry, fresh cherry, and cola. These flavors are complemented with balanced acidity and round, understated tannins.

This wine would pair nicely with Tomato and Onion Tart, Summer Vegetable Calzone, or Nut-Crusted Trout with Romesco Sauce.

https://www.cuvaison.com/

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Migration Sonoma Chardonnay and Pinot Noir

Migration Chardonnay and Pinot Noir

Duckhorn Portfolio is the umbrella corporation of an expanding wine mini-empire. First came the flagship Duckhorn Vineyards, established in 1976 by Dan and Margaret Duckhorn to pioneer and feature premium Napa Merlot. (Duckhorn has a “second growth” label named Decoy, as well.) Next came Paraduxx in 1994, specializing in Zinfandel-based blends. This was followed by Goldeneye, which began making Pinot Noir in 1996.

Duckhorn’s newest label is Migration,  established in 2001 in the Anderson Valley. Migration focused first on Pinot Noir. Shaped by the valley’s cool nights, fog-shrouded mornings and mild, sunny afternoons, this inaugural release established Migration’s stylistic identity, producing wines with abundant fruit and bright acidity.

In 2008, Migration produced its first Chardonnay using fruit from vineyard sources in the Russian River Valley. This wine is the first Chardonnay in Duckhorn’s 30-year history. In preparing for the Chardonnay production, Migration saw the potential for Pinot Noir from the Russian River Valley, and made its first Russian River Valley Pinot Noir in 2008 as well.

Migration was initially guided by young rising-star winemaker Neil Bernardi. A native of northern California, Bernardi studied at the University of California, Davis, the academic epicenter of California viticulture. After taking degrees in Italian and enology, Bernardi set off for New Zealand and found work with Saint Clair Estate, Cape Campbell, and Kim Crawford there. Once back in the States, he became assistant cellarmaster at Quintessa in Saint Helena, California, and then moved on to Littorai in Sonoma in 2007. He joined the Duckhorn family as enologist at Goldeneye. Bernardi became Migration’s winemaker in 2009. He has stated, “Traditionally the character of a particular wine is connected to a specific place. Migration offers a different paradigm. We are starting with a clearly defined style and exploring how that style can be expressed in different regions.” Following his success at Migration, Neil is now Vice President & General Manager – Kosta Browne, Canvasback.

In 2014, Migration acquired the Running Creek Vineyard, located in the heart of the Russian River Valley. This Estate vineyard features 70 acres of Pinot Noir vines and 20 acres of Chardonnay.

In 2017, following her tenure as the winemaker for Decoy, Dana Epperson became the winemaker for Migration, where she has established a reputation for a style of winemaking that seamlessly balances vibrancy and finesse.

Migration Sonoma Coast Chardonnay 2017
Migration Sonoma Coast Pinot Noir 2017

Although starting in the Russian River Valley in the inland Santa Rosa area, Migration has continued to expand their sources, heading towards vineyards near the coast for these selections.

There was plenty of rain in Sonoma in the winter and spring of 2017, followed by a warm summer.  A major heat spike occurred just as this fruit was coming to ripeness, requiring fast-paced hand-picking at night.

The 100% Chardonnay matured for 10 months in 100% French oak barrels, 35% new and 65% neutral oak.  It also saw 75% malolactic fermentation.

Pale gold in the glass, this wine has a dominant nose of lemon, with trailing aromas of apple and pear.  The citrus notes of lemon and grapefruit continue on the palate, abetted by hints of vanilla and baking spice. Quite good acidity.

The Pinot Noir is 100% varietal, and matured for 10 months in 100% French oak,  35% new and 65% neutral. Sourced from six vineyards in the Green Valley, Russian River Valle,y and Petaluma Gap. A blend of more than 80 small lots of wine that winemaker Epperson has to work with. Excellent quality and value considering the huge production of 23,000 cases.

One is greeted by a bright, festive red color, with cherry and blueberry aromas.  The taste is of tart cherry, cranberry, and subtle oak. The wine is quite dry, silky,  and supported by a backbone of well-balanced tannins. It ends with a medium-length finish.

For a look at another Migration Chardonnay and Pinot Noir, click over to:

https://winervana.com/migration-wines-review/

https://www.migrationwines.com/

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Terlato Wine’s Tangley Oaks

Terlato Wine's Tangley OaksNégociant [nay-goh-SYAHN] is the French word for “dealer” or “merchant,” and is used in wine circles to denote an individual or company that negotiates, sells, and ships wine as a wholesaler. Traditionally, négociants have often handled all aspects of wine production except the actual farming, including purchasing grapes, making the wine, blending, bottling, and shipping. In some transactions, there is another intermediary: a courtier or “wine broker,” who helps establish the price paid by a négociant to a small producer. Some of the better known French négociants are Barton & Guestier, Calvet, Cordier, Moueix, and Sichel.

Predominately, négociants have been European, but they do exist in the New World (although you will rarely hear the French word used). One such firm is Terlato Wines, of Lake Bluff, Illinois, which rose from humble beginnings to become a powerhouse in the arena of international wine growing, production, and sales.

In 1938, Anthony Paterno, who would become Tony Terlato’s father-in-law, opened a grocery store on the corner of Grand and Western in Chicago. Nearly twenty years later, Tony Terlato and his father, Salvatore, founded Terlato’s Leading Liquor Marts. In 1958, Terlato and Paterno established Pacific Wine Company, importing and selling wines from California and Europe. By 1995, the business had expanded significantly by forming partnerships with leading wine producers from around the world, enabling the Terlato family to purchase Tangley Oaks, the former Philip D. Armour III mansion in Lake Bluff as their company’s headquarters, where 75 people are employed. The Tudor-Gothic estate, which resembles a European wine château, is on the National Register of Historic Places.

Tangley Oaks Chardonnay 2014

Which explains how a winery in California can be officially located 2100 miles away in Illinois! This is a nicely lemon-hued wine; a mixture of barrel and tank fermentation was employed, after which the wine was aged in barrel for six months. It features aromas of fresh tropical fruit and notes of vanilla; the palate is full-bodied, with pear, nectarine, and a hint of honey, with grapefruit on the finish.

Enjoy this now with Japanese Mero Sea Bass in Carrot Coriander Sauce, Blue Corn-crusted Red Snapper with Warm Tomato Relish, or Smoked Salmon and Brie Pizza.

Tangley Oaks Pinot Noir 2013

Tangly Oaks offers two Pinots; this one hails from California’s North Coast AVA, and was sourced from Napa Carneros, Sonoma, and Mendocino. The wine was aged for nine months in French oak barrels. This ruby-red wine exhibits aromas suggestive of raspberries and strawberries, with hints of pine forest and earth. The lush mouthfeel is complemented by flavors of plum and red fruit, and is balanced by bright acidity and soft tannins.

Uncork this good value with Grilled Chicken with Fresno Chile and Plum Sauce, Pan Roasted Pork Tenderloin filled with Sun-dried Cranberries, or Grilled Tuna Stacked with Heirloom Tomato and Crispy Eggplant.

https://www.terlatowines.com/brands/california/tangley-oaks

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Sanford Winery

Sanford Winery
I Cook with Wine; Sometimes I Even Add It to the Food

If you’re a film buff as well as a wine fancier, you may remember Lompoc [correctly pronounced Lom-poke], California, as the locale of W.C. Field’s The Bank Dick (although the movie was entirely shot on the studio’s back lot). Lompoc can be translated as “Land of Many Lakes,” and is also known today as the Valley of Flowers, as this rich area is the nation’s most prolific flower-seed producing region.

Lompoc is also home to Sanford Winery, the first such operation in Santa Barbara wine country, established in 1971. From the very beginning, Sanford has sourced its Pinot Noirs and Chardonnays from the Santa Rita Hills, which was designated an AVA in 2001. The area owes its magic to an unusual east-west mountain valley that runs from the vineyards to the Pacific Ocean. This passage allows a meteorological ebb-and-flow of air temperature between the mountains and the sea that is ideal for cool-climate varietals.

The winery itself is located at Rancho La Rinconada. It was completed in 2001 and was inspired by traditional California mission architecture. The walls are constructed of adobe blocks handmade on site. The insulating quality of this material makes it ideal for a winery. With adobe walls thirty inches thick, there is no need for either heating or air conditioning. The cellar interior is 55º to 65º year-round with no energy use.

The winery uses a unique and gentle system to move wine through the facility: a gravity racking system. Four 3600-gallon wine tanks are positioned on hydraulic lifts. The winery crew can move a 14-ton tank of wine below ground or 20 feet in the air. The crew then uses gravity to move wine from tank to barrel (or bottling) without disruptive pumping and agitation of the wine.

Sanford Winery Sta. Rita Hills Chardonnay 2010

This wine was exclusively sourced from Sanford’s two estate vineyards and was fermented in both 60-gallon French oak barrels and stainless steel tanks.
The color is pale gold, with a delicate, ambiguous nose. This makes the intensity of this racy wine on the palate all the more surprising; plenty of bright citrus and pineapple notes supported by “just enough” oak, a bit of floral character, and a dollop of acidity.

I suggest you pair this Chard with Chicken Breast with Artichokes and Mustard Sauce, Smoked Turkey and Roasted Red Pepper Sandwiches, or Seared Scallops with Fiery Fruit Salsa.

Sanford Winery Sta. Rita Hills Pinot Nior 2010

Like the Chardonnay, this wine was exclusively sourced from Sanford’s two estate vineyards. It was then fermented in open-top stainless steel tanks, and finished in French oak barrels for 10 months.

The wine is ruby in the glass, with a nose of tart cherry and orange rind. The dominant cherry notes continue on to the palate; they are complemented by bright acidity and delicate tannins. In keeping with this wine’s subtlety, the body is light and the finish is rather short.

Serve this wine with Sauteed Duck Breast with Pinot Noir Sauce (just don’t squander this Pinot Noir on the sauce), or Salmon en Papillote.

https://www.sanfordwinery.com/

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Dry Creek Vineyard

Dry Creek VineyardCome Sail Away

Dry Creek Vineyard was the first winery established in the Dry Creek Valley after Prohibition. It was founded in 1972 by David Stare, who came with an early vision to plant Sauvignon Blanc. Before his arrival, the valley was little more than a few family farms and prune orchards, but Stare was determined to start a winery inspired by those in the Loire Valley, which led to a viticultural reawakening in northern Sonoma County.

Stare soon began taking winemaking classes at UC Davis. On the weekends, he looked for vineyard land and finally discovered an old prune orchard and began planting vines. Although Sauvignon Blanc beckoned to him, several vineyard specialists advised him against planting it. “They told me Sauvignon Blanc would never grow in the Dry Creek Valley, but I knew I had to stick to what I knew was right. I was going to plant this varietal come hell or high water.” It turned out to be one of his best decisions. Over the last 40 years, the winery has also developed an international reputation for its Fumé Blanc, Dry Chenin Blanc, Chardonnay, Zinfandel, and Bordeaux varietals.

During his long career, Stare has logged many firsts. For instance, he initiated the Dry Creek Valley appellation in 1983 and was the first to label a wine with it. He was the first to release a wine using the descriptor ‘Meritage’ (1985 vintage) on the label to classify his Bordeaux-style blend.

Dry Creek is committed to a healthy and diverse ecosystem for all plants, insects, and animal life, which in turn creates a better place for grapes, with the goal of producing high-quality wines. The winery has 185 acres of vineyards within Dry Creek Valley and Russian River Valley that are 100% Certified Sustainable. While employing many sustainable practices in the vineyard, top priorities include: growing cover crops to rebuild depleted soil; composting to reduce the need for synthetic fertilizers and improve the quality of the soil; beekeeping to enhance the eco-system of the vineyard; encouraging birds of prey to adopt the vineyards to control rodent populations; and improving the local fish and creek habitat for a healthy ecosystem.

Chardonnay 2016

This estate wine was partially whole-cluster pressed, and 90 percent was barrel fermented in French oak, one-quarter new. About half of the wine underwent malolactic. It starts with aromas of baked apple and apricot, cut by minerals and citrus oil. The palate features poached pear, meyer lemon and pineapple, with good balance between fruit, barrel oak, and acid.

Cabernet Sauvignon 2016

This smooth and easy-sipping red is mostly Cabernet Sauvignon, with small amounts of Merlot, Petit Verdot, Cabernet Franc, and Malbec. There are hints of bell pepper and sweet fruit on the nose. The palate showcases black currant, blackberry, and cranberry. The full body is fruit forward, with juicy chewy tannins and a peppery finish. The mouth feel is even and full with no harshness.

Here’s a look at Dry Creek Vineyard Fumé Blanc and Merlot:

https://winervana.com/dry-creek-vineyard/

https://www.drycreekvineyard.com/

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Chateau Montelena

Chateau MontelenaCan’t Keep ‘em Down on the Farm After They’ve Seen Puhree

In 1976, an Englishman who owned a wine shop in Paris hit upon the idea of holding a blind tasting pitting ten of France’s and California’s best producers against one another. He enlisted nine French wine experts as judges; the French wines included the 1970 Haut-Brion, the 1970 Mouton Rothschild, and the 1973 Domaine Leflaive Puligny-Montrachet Les Pucelles.

The famous tasting has come to be known as The Judgement of Paris. No one expected the upstart Yanks to really put up a fight against the French heavyweights. However, when the votes were tallied, the judges were shocked to discover they had awarded the top prize for the red to the 1973 Stag’s Leap Wine Cellars Cabernet Sauvignon, and top prize for the white to Chateau Montelena Chardonnay, both from Napa Valley. It was the shock heard ‘round the world, and legitimized California as a world-class wine-making region.

Chateau Montelena has seen three cycles of family stewardship. The winery was founded in 1882 by Alfred L. Tubbs, a European immigrant and entrepreneur. The original property was 254 acres of rugged, stony, and loose land just two miles north of Calistoga at the base of Mount Saint Helena. (Montelena is a contracted form of Mount Saint Helena.) By 1896 Tubbs’ winery was the seventh largest in the Napa Valley.

The Tubbs family sold the winery in 1958 to Yort and Jeanie Frank, who were looking for a peaceful spot to retire. The setting inspired Frank to excavate a lake and add landscaping to reflect the Chinese gardens of his homeland.

The modern renaissance of Chateau Montelena started under the leadership of Jim Barrett, who purchased the winery in 1972. The vineyard was cleared and replanted, and the chateau was renovated and outfitted with modern winemaking equipment, complemented by the highest-quality grapes from the Napa Valley. Shortly thereafter, Chateau Montelena stunned the wine world with its win at the 1976 Paris Tasting.

Montelena Chardonnay 2015

This wine is brilliantly clear with a golden-straw color. The nose suggests pineapple and stone fruit. On the palate, there are flavors of fresh orange zest and ginger which segues into a long and spicy finish. The wine was aged for 10 months in 100% French oak.

Serve this legendary wine with whitefish with filbert and lemon sauce, chicken Marsala, or duck with mustard and leeks.

Montelena Cabernet Sauvignon 2015

Dark ruby in color, this wine offers rich, complex aromas of fresh raspberries, strawberry jam, vanilla and black pepper. In the mouth, this wine makes a full soft round entry, after which the acid builds nicely, supporting the dominant flavor of dark stone fruit. Plenty of fine-grain tannin completes the mouthfeel, followed by a tremendous long finish.

Pair this Cabernet with beef in wine on skewers, grilled pork New Orleans, or leg of lamb in balsamic vinegar.

For a review of two earlier vintages of these wines, see:

https://winervana.com/chateau-montelena-cabernet-sauvignon-and-chardonnay/

https://montelena.com/

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Bonterra Vineyards

Bonterra VineyardsBonterra Vineyards has been a pioneer in organic farming in California. The vines were planted in 1987, and the first wines were released in 1992, long before organic products were widely available in America. Bonterra believes that organic grapes produce the purest expressions of the varietals and land on which they are farmed.

Bonterra’s three estates (Blue Heron, McNab, and Butler) are certified Biodynamic® by Demeter, a not-for-profit with the mission of enabling successful farming in accordance with Biodynamic practices and principles.  These are simply to create and oversee a living organism which is self-contained, self-sustaining, and follows the cycles of nature. Biodynamic farming harkens back to how farms functioned centuries ago. It is a holistic view of agriculture with a high awareness of the interconnectivity among earth, plants, animals, humans, and even the moon.

There are nine Demeter-certified preparations made from herbs, minerals, and manures. These are applied to the soil and vineyards in very small doses to enhance soil fertility with increased micro-organism development and photosynthetic activity.

Yarrow, chamomile, stinging nettle, oak bark, dandelion, and valerian each play a role in strengthening, and in some cases remedying, weaknesses in the vineyards. Teas and tinctures are made from fresh or dried plants, and are sprayed to increase active regeneration on the farm.

In addition, animal “partners” play an essential role in the ecosystem. The vineyards provide chemical-free sanctuaries for bees, supported by native plants which bloom throughout the seasons. Chickens roam the rows, eating weeds and insects that can harm the vines. Their scratching and pecking aerate the soil and provide additional nutrients to the vines. December through March, around 2,000 sheep snack on the cover crops and weeds as they “landscape” the vineyards, adding beneficial fertilizer to the soil as they graze.

Mendocino Chardonnay 2014

This wine opens with a hint of crème brulee, followed by aromas of pineapple and citrusy lemon. The palate features flavors of green apples, pears, and citrus, supported by a clean minerality. The wine underwent malolactic fermentation in previously-used or neutral oak in order for its fresh fruit characteristics to shine through. New oak was used for just 16% of the wine to provide a vanilla note.

Enjoy this best-buy wine with seared swordfish with avocado relish and roasted broccoli, or crunchy pecan chicken with lemon ginger sauce.

Cabernet Sauvignon 2014

This red is very much in the European style, with relatively subtle flavors of cherries and currants. Those are present on the nose as, well, with the addition of a bit of toasted oak. The wine finishes with astringent tannins and a lingering finish.

Serve this up with grilled chicken on rosemary skewers, lamb chops with juniper berry marinade, or sirloin tips Quasimodo.

https://www.bonterra.com/

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Wines from La Merika

Wines from La MerikaI Took a Trip Down to
La Merika

There is a theory among some historians that America was discovered by Europeans decades, or even centuries, before Christopher Columbus by a little-known explorer named Henry Sinclair, who may have been a member of the Knights Templar. In Templar symbology ‘Merika’ is a western star toward which their ships would sail, or mounted knights would ride. It is suggested that the name La Merika (The Star) is what led to the naming of the continent America, rather than after Amerigo Vespucci, an Italian explorer who is credited with describing the New World.

The theory is based on old graveyards in Nova Scotia containing grave stones which incorporate Templar devices such as Crusader Crosses and other Masonic symbols. Although there is no surviving evidence, Sinclair may have traveled to Greenland, and perhaps as far south as present-day Massachusetts and Rhode Island.

Coincidentally, the sails of Columbus’ ships were emblazoned with the Templar Cross, which was then an emblem of Spain.

La Merika the wine is part of the extensive Delicato Family Vineyards portfolio. Family-owned and operated since the company’s founding in 1924, the third generation of the Indelicato family now control properties throughout California, but they are especially interested in the Central Coast.

I am a big fan of the Central Coast AVA, a huge viticultural area encompassing vineyards from Los Angeles to San Francisco. A wide variety of wines are produced there, and many of them are high quality and of exceptional value.

The Central Coast has one of the longest growing seasons in the world, and is influenced by proximity to the Pacific. Warm sunny days are tempered by cool, afternoon ocean breezes. The extended growing season allows for full fruit development, and, because ripening occurs at an easy pace, rich, full flavors balanced with bright acidity can emerge.

La Merika Chardonnay 2013

This wine pours nearly colorless, and then follows with aromas of citrus, honey, and green apple on the nose. Although it saw some oak, that’s barely in evidence. There are plenty of flavors of lemon/lime and grapefruit. The wine features a medium body, augmented by zippy acidity, recessive tannins, and a crisp finish. Nothing buttery or over-oaked here.

Consider matching this up with Grilled Bacon-Wrapped Trout with Green Onion Sauce, Southern Pan-Fried Chicken, or Salmon Croquettes.

La Merika Cabernet Sauvignon 2012

This Cab shows a classic inky purple in the glass. The nose features ripe plum and brown spices. On the palate, there are flavors of blackberry and black cherry plus some dark chocolate or cocoa. The tannins rather than fruit are forward here. It ends with a medium-long finish. To get the full effect, plan on letting this breathe for an hour or so. This wine spent five months in French and American oak.

This big wine can stand up to robust foods like Country Captain with Crispy Thin Onion Rings, Baked Pork Chops with Cranberries, or Garlic Braised Shoulder Lamb Chops with Butter Beans and Tomatoes.

https://www.delicato.com/

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Ditka Wine

Ditka Wine's The Hall of Famer Chardonnay and The Coach Cabernet SauvignonDa Wine uh Da Coach

Sports fan or not, you perhaps  have heard of Mike Ditka, immortalized as Da Coach in the “Bill Swerski’s Chicago Superfans” sketches that were a staple of the 1991 – ‘92 season of Saturday Night Live. After a career as a Hall-of-Fame NFL player, and a Super Bowl Champion coach, Ditka went on to become a restaurateur (four locations), ESPN commentator, cigar purveyor, and celebrity spokesman.

As part of his restaurant venture, Ditka also became interested in wines, and launched his eponymous private label in 2006, when he partnered with Mendocino Wine Company to do the actual winemaking.

However, in part because of limited distribution, sales were disappointing, falling more than 28 percent by the summer of 2012. At that time, Da Coach decided that a relaunch was necessary, and teamed up with Chicago-based world-wide wine powerhouse Terlato Wines International.

Although Ditka is the public face of the line, and continues to weigh in on the final result, the production chores are now handled by 2Sons Winery. 2Sons is a wine making team that works out of the Rutherford Hill winery in Napa Valley, another Terlato holding.

With the Terlato muscle behind Ditka’s wine, the line has been completely rebranded, distribution has been substantially increased outside of the Chicago area, and output has risen from 5,000 to 16,000 cases, comprised of eight labels.

The Hall of Famer Chardonnay 2012

This wine greets you with a lemony color and aroma. The taste features grapefruit (plenty of zippy acidity), with supporting hints of apple and honeysuckle. Some of the wine spent six months in barrel during fermentation, while another portion was in stainless steel; the ratio was designed to keep the evidence of wood in the background. It ends with a rather one-dimensional short finish.

Ice down a bottle of The Hall of Famer and pair it up with Artichoke and Lemon Fritters, Warm Pancetta-Wrapped Endive Salad, or Asian Chicken in Ginger-Lemongrass Broth.

The Coach Cabernet Sauvignon 2011

Come on! Shouldn’t this really be named Da Coach? The wine world could always benefit from a bit more humor and a bit less stuffiness. Regardless, this easy-drinking cab is very approachable. It is transparent garnet in color, somewhat lighter in appearance and body than most cabernets, perhaps because it is “only” 78% cabernet sauvignon, abetted by 15% merlot and 7% cabernet franc.

The nose sports aromas of raspberry and a bit of red currant. The raspberry continues on the palate, supported by an undertone of dark chocolate from the abundant but not overwhelming tannins.

Enjoy this wine with Rack of Spring Lamb with Roasted Garlic, Pork Chops with Morels and Thyme (you do hunt for your own morel mushrooms, don’t you?), or Veal Stir-fry with Snow Peas and Snow Pea Shoots.

http://mikeditka.com/

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Lockwood Vineyard

Lockwood Vineyard

Lockwood Vineyard was founded in 1989 by Paul Toeppen, Phil Johnson, and Butch Lindley as a single, contiguous, 1,850 acre vineyard (one of the largest premium estate vineyards in the world) located in southern Monterey County, not far from Monterey Bay. Lockwood exclusively produces “estate” wines. This means that all of their wines come from grapes grown in their own vineyards, and then fermented, matured, and bottled at the winery on-site.

Nestled at the base of the Santa Lucia mountains, the vineyard soil consists of “shaly loam,” a well-drained, calcareous “chalk-rock” found in only two small areas of Central California. Because the soil has a low nutrient and mineral content, the vines must work hard for survival. In the hands of a skilled winemaker, this struggle of the vines can result in some of the best and most interesting wines.

Such a winemaker is Thane Knutson, who was born and raised on the plains of Oklahoma. He took a degree in International Business from the University of Oklahoma, while he made wine in his dorm room closet and worked in the cellar of a local winery in Slaughterville, Oklahoma.

After college, Knutson moved out to Napa Valley and interned at Cakebread Cellars.  He then spent two years at Hess Collection Winery as the laboratory technician before joining Raymond Vineyards just two weeks before current Lockwood Vineyard owner Jean-Charles Boisset made his entrance.  At Boisset Collection, Knutson was promoted from Laboratory Technician, to Enologist, and finally to Lockwood Winemaker.

Knutson’s experience with Hess and Raymond inspired his passion for cool weather varietals and innovative winemaking.

Monterey Merlot 2002

Sideways notwithstanding, this wine shows that a well-made Merlot can be flavorful and satisfying. This one opens with aromas of strawberry, raspberry and cherry.  It features plenty of concentrated fruit supported by touches of  mint, spice, pepper, and soft tannins.  It is deep purple in color and has a moderately long finish.

Pair with not-too-spicy pork or poultry dishes.

Monterey Chardonnay 2004

Looks can be deceiving; although very pale in the glass, this wine greets you with aromas of green apple, citrus, and mineral notes.  It is extremely well balanced on the palate, with flavors of honeysuckle and passion fruit. That hint of initial sweetness quickly yields to a firm acidity and a restrained French oak backbone.

https://lockwoodvineyard.com/

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Amapola Creek Cabernet Sauvignon and Chardonnay

Amapola Creek Cabernet Sauvignon and ChardonnayAfter a legendary career of over 45 years toiling in the vineyards of Sonoma County, Richard Arrowood opened his final winery, Amapola Creek, in 2005. Amapola is Spanish for “poppy,” and the creek that bears the name runs through the estate. When in bloom, the golden poppies line the creek and offer a lovely sight with the vineyards and mountains in the background.

The 100-acre ranch (purchased in 2001) that is home to Amapola Creek is situated on the western slope of the Mayacamas Mountains, which rise between and separate the Sonoma and Napa valleys. Although his wife Alis envisioned the site as the perfect place for a peaceful retirement, Richard had other ideas, and immediately set about selecting the best 20 acres of the property for use as the centerpiece of Amapola Creek Winery.

The mountainside estate vineyards are footed in red-brown volcanic soils, and are California Certified Organic. The winery itself is an “organic handling facility,” reflecting the Arrowoods’ commitment to making wine in the most natural way possible, as well as their “prevention not intervention” philosophy. The solar-powered winery is a small-production, ultra-premium facility with state-of-the-art equipment. To preserve quality, total annual production is just 3,000 cases.

In early December 2019, Richard Arrowood announced his retirement.

https://www.northbaybusinessjournal.com/northbay/sonomacounty/10427340-181/richard-arrowood-sonoma-wine-business

Amapola Creek Chardonnay, Russian River Valley 2010

The Rued and Dijon Chardonnay clones that make up this wine were grown by a single farmer, Joseph Belli, a long-time friend and associate of Arrowood’s. The harvest was aged for 10 months in new and old French oak, under malolactic fermentation, and yielded a mere 210 cases.

The nose features aromas of stone fruits such as nectarine and peach, with a hint of flint. Those flavors continue on the palate, along with highly-integrated oak and structural acidity. It’s all wrapped up with an unctious mouthfeel and long finish. Drink this unfined wine now.

Amapola Creek Estate Cabernet Sauvignon 2008

The fruit for this wine came from the high elevation Arrowood estate acreage, which features the aforementioned mineral-rich basaltic volcanic soils, and cooling breezes from San Pablo Bay.

This is the fourth Cabernet released by Amapola. The wine was aged for 24 months in new and seasoned French and American oak. This elegant wine shows excellent harmony and structure. The nose opens with cherries, black fruits, and cassis, plus a suggestion of cedar. The taste features effusive blackberry, plum, and currant. The fruit is offset by a pleasing dustiness, and is accompanied by a mouthfeel of firm acidity over fine tannins. A delicate hint of toasty oak and vanilla displays the true varietal nature of Cabernet Sauvignon.

https://www.amapolacreek.com/

Here’s another look at Amapola Creek:

https://winervana.com/?p=532

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