Tag: Chardonnay

Posted on

Stoller Vineyards

Stoller VineyardsOn the Trail to Oregon

Dayton, Oregon, in the Dundee Hills AVA and 25 miles southwest of Portland, is home to Stoller Vineyards. Oregon started to become generally known for their wines, particularly Pinot Noir, only about 30 years ago. Stoller is even newer, bringing in their first wine in 2001.

In 1993, Bill Stoller purchased from a cousin the turkey farm where he had been raised as a boy. He knew that the rocky terrain, low-yield soils, and steep hillsides of the property that made general agriculture a difficult and frustrating endeavor would be perfectly suited to grape vines.

He started with 10 acres each of Chardonnay and Pinot Noir, which have now expanded to over 225 acres under cultivation. (Stoller was not a winemaking novice, however. He was already a partner in Chehalem Winery in nearby Newberg, Oregon.)

In addition to Pinot Noir and Chardonnay, the vineyards are home to Pinot Gris, Riesling, Tempranillo, Syrah, and Pinot Blanc.

Stoller is committed to sustainable farming practices, employing such innovations as a water reservoir that collects runoff from the winter rains, a solar-powered weather station, and a spring-fed irrigation system that minimizes drip. Stoller is currently working with Oregon State University to study the effects of different cover crop regimes on soil health, vine vigor, and wine quality.

Stoller Vineyards Estate Chardonnay 2008

This all-Chardonnay wine offers an excellent balance of bright fruit and acidity. It was barrel fermented and aged in French oak, but since only 30% was new, the wood is present but not dominant. The finishing 100% malolactic fermentation imparted softness and smoothness.

On the nose, aromas of almonds, lemon zest, and brioche are evident. The dry, silky palate features citrus (especially lemon), minerals, and spice.

Serve this Chardonnay with Grilled Lemon Chicken, Crispy Salmon with Spiced Lentils, or Swordfish with Mango and Avocado Salsa.

Stoller Vineyards Estate Pinot Noir 2007

This Stoller Pinot Noir was sourced from their oldest vineyard plantings, at the end of a cool growing season. The wine spent 10 months aging in 60% new / 40% neutral oak.

The wine presents aromas of oak, spice, and vanilla. The taste is well-balanced, with good acidity, medium tannins, and flavors of tart plum, wild strawberry, and raspberry.

This Pinot Noir will go well with Baked Tuna with Tomatoes, Capers and Black Olives, Coq au Vin with Autumn Vegetables (try making the chicken with white wine, though), and Lamb Chops with Prune Chutney.

www.stollerfamilyestate.com/

Top of page: https://winervana.com/blog/

Posted on

WALT Wines

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

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.

WALT Wines are named after Kathryn Hall’s parents, Bob and Dolores Walt. They were dedicated wine-grape growers who produced six different varietals that were sold to several well-known wineries. For the Walts, growing grapes was the satisfaction of a hard day’s work and the feeling of peace walking through the vineyard before sunset. Kathryn Hall managed the vineyard operations herself from 1982 until 1992.

In 2010 WALT expanded from grape farming to wine production. Today, the winemaking team is led by Vice President, Winemaking Steve Leveque (who also crafts the HALL Napa Valley Cabernet Sauvignon wines), and Winemaker Megan Gunderson Paredes. who work in a state-of-the-art winemaking facility aided by a passionate winery staff, and strong vineyard partners.

WALT’s methodology includes: night harvesting; hand sorting every berry; whole cluster pressing of Chardonnay; native yeast fermentation; barrel aging on lees to create more texture, richness, and complexity; and weekly batonnage and topping during the decidedly long malolactic fermentation. The wines are neither fined nor filtered. This can result in a bit of haze, but it is in keeping with the idea that the wine was made with the least intervention and with the highest-quality intentions. By sourcing fruit from quality growers and by utilizing the state-of-the-art winemaking facilities at HALL Wines, they strive to make the best wine possible, while keeping extremely limited production levels.

WALT’s estate vineyard, Bob’s Ranch, was purchased by the Halls in 2014 and is located in the heart of the Petaluma Wind Gap on highway 116 just south of Sebastapol.

WALT Bob’s Ranch Chardonnay 2017

This is primarily Wente clone, which produces mostly small berries, limiting production. There are thirty different blocks at Bobs’ Ranch, with roughly a third planted to Chardonnay.

This wine opens with bright aromas of lemon, apricot, and mango. The palate features an unctious mouthfeel, with flavors of tart citrus and a hint of butter. A near-perfect balance of acidity and creaminess. Super OTW.

Match this wine with grilled Chilean sea bass with citrus-Anaheim salsa; baked monkfish fillets with fines herbes bread crust; or scallops St. Jacques.

WALT Bob’s Ranch Pinot Noir 2017

Cherry cola and black tea express on the nose. Cherry flavors predominate, abetted by dark fruits mingled with raspberry and cinnamon. This is supported by excellent mouthfeel, vibrant minerality, medium acidity, and just a hint of tannins.

Consider serving with balsamic-glazed salmon; chicken with cherry-wine sauce; or Cornish game hens with raspberry gravy.

www.waltwines.com/

Back to blog posts: winervana.com/blog/

Posted on

Concannon Vineyard

Concannon VineyardConcannon 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 parmigiano.

concannonvineyard.com/

Back to blog posts: winervana.com/blog/

Posted on

Gnarly Head Winery

Gnarly HeadHey, 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

Back to blog posts: winervana.com/blog/

Posted on

Byron Wines

Byron WinesByron 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/

Back to blog posts: winervana.com/blog/

Posted on

Jack’s House Wines

Jack’s House WinesJack’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

Back to blog posts: winervana.com/blog/

Posted on

The Federalist Wines

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

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

Back to blog posts: winervana.com/blog/

Posted on

Trapiche Broquel Winery

Trapiche Broquel
Trapiche Broquel. Click here for tasting notes.

Trapiche Broquel

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 foothills 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 Chardonnay 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.

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

Back to blog posts: winervana.com/blog/

Posted on

Cuvaison Winery

Cuvaison Chardonnay and Pinot NoirCuvaison Winery

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.

www.cuvaison.com/

Back to blog posts: winervana.com/blog/

Posted on

Migration Wines

Migration Chardonnay and Pinot Noir

Migration Wines

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 established Migration 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.

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.

Migration Sonoma Coast Chardonnay 2017

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.

Migration Sonoma Coast Pinot Noir 2017

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:

winervana.com/migration-wines-review/

www.migrationwines.com/

Back to blog posts: winervana.com/blog/

Posted on

Greystone Cellars

The CIA’s California Headquarters

Greystone Cellars
Greystone Cabernet Sauvignon 2011 and Greystone Chardonnay 2011 Click here for tasting notes.

Cresta Blanca. Inglenook. Roma. Italian Swiss Colony. Christian Brothers. These are just a few of the pioneering and once-popular twentieth-century California wineries that are now long gone.

From 1950 to 1989, the Christian Brothers produced their wines in the Greystone Cellars building, which was built in 1889 in St. Helena, California, and placed on the National Register of Historic Places in 1978. In 1993, an earthquake-damaged Greystone was sold to The Culinary Institute of America, an independent, not-for-profit college offering bachelor’s and associate degrees in culinary arts, baking, and pastry arts, as well as certificate programs in culinary arts and professional wine studies. After $15 million in upgrades and renovations, in 1995 the CIA reopened Greystone as their California branch campus; the primary campus is in Hyde Park, New York.

The Christian Brothers’ winemaker was Brother Timothy, who was instrumental in creating the California wine industry as we know it today, and had a career spanning more than 50 years. Among his many interests, he was an avid collector of corkscrews, and his collection is on permanent loan
to The CIA at Greystone, and the inspiration for the Greystone Cellars wine labels.

Greystone Cellars wines are actually produced by the neighboring Markham Vineyards under the direction of winemaker Kimberlee Nicholls, but that’s a story for another time. A portion of the proceeds from the sale of Greystone Cellars wines benefit The CIA at Greystone.

Greystone Chardonnay 2011

With no ambition of being an estate wine, the grapes for this blend traveled west from Lodi and north from Santa Barbara. The trucks were filled with 77% Chardonnay and 23 % Chenin Blanc.

The wine presents itself in the glass with a light straw color. The nose features mango and lemon. These tropical markers continue in the taste, complemented with guava, lively acidity, and a somewhat contradictory creamy mouthfeel. The finish is short but smooth.

Try this summer sipper with Black Bean and Avocado Crostini, Prosciutto and
Summer Melon Salad, or Grilled Swordfish with Peppered Pasta.

Greystone Cabernet Sauvignon 2011

It starts out on the nose with understated aromas of vanilla and cream soda. The visual clues are a garnet color and delicate legs. The wine features flavors of tart cherry and blackberries, with a hint of pepper. On the palate, it is quite smooth, almost lush, but with a short, simple finish. Give this wine about 30 minutes in the frige before serving.

The technical details are: blend is 76% Cabernet Sauvignon, with the remainder Barbera, Malbec, Grenache, and Tempranillo. Aged in 26% new French and American oak. 30,000 cases were made.

Keep the food pairing simple: Reuben Sandwich, Satay of Beef with Peanut Sauce, or Grilled Chicken Burritos.

www.greystonecellars.com/

Back to blog posts: winervana.com/blog/

Posted on

Sanford Winery

Sanford WinerySanford Winery

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.

www.sanfordwinery.com/

Back to blog posts: winervana.com/blog/

Posted on

Dry Creek Vineyard

Dry Creek VineyardDry Creek Vineyard

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.

Dry Creek Vineyard 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.

Dry Creek Vineyard 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:

winervana.com/dry-creek-vineyard/

www.drycreekvineyard.com/

Back to blog posts: winervana.com/blog/

Posted on

Chateau Montelena

Chateau MontelenaChateau Montelena

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.

Chateau 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.

Chateau 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:

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

montelena.com/

Back to blog posts: winervana.com/blog/

Posted on

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.

Bonterra  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.

Bonterra  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.

www.bonterra.com/

Back to blog posts: https://winervana.com/blog/

Privacy Policy Proudly powered by WordPress