Northern Region Wine

• November 2009

  Another event in Northern California Wine Country! This weekend (Nov. 20 - 21) the wineries of the Carneros Region (Sonoma & Napa) are holding their annual Holiday in Carneros. I have never been to this event but there are a number of my favourite wineries participating: - Anaba -... Read moreAnother event in Northern California Wine Country! This weekend (Nov. 20 - 21) the wineries of the Carneros Region (Sonoma & Napa) are holding their annual Holiday in Carneros. I have never been to this event but there are a number of my favourite wineries participating: - Anaba - New winery doing Rhone Blends - Enkidu Wines - New winery with some very good Pinots - Parmalee-Hill Wines - Some great Syrahs - Tin Barn Vineyards - Solid lineup of Sauv Blanc, Zin and Cabs - Truchard Vineyards - one of my favourite small Napa Producers Tickets are are $40 and includes a souvenir glass. Here is a blurb from the website: "Holiday in Carneros is an exciting winery open house event featuring more than 20 wineries in Carneros. Each will open its doors and invite visitors to join in on a variety of activities. Wineries may feature food and wine pairings, live music, art or craft shows, special tastings (such as barrel, reserve, library, new release), discounts or special pricing, family activities and more." Find out more at this link: http://www.carneroswineries.org/events/index.htm    (hide)

  Forum post in the topic Holiday in Carneros! by HondaJohn

  
  

• October 2009

  I wasn't going to post anything but since this thread is still going . . . You can find a million wines under $15 but the question is whether you yourself would like to drink them. The more people who answer, the more random the list becomes until eventually you end up listing... Read moreI wasn't going to post anything but since this thread is still going . . . You can find a million wines under $15 but the question is whether you yourself would like to drink them. The more people who answer, the more random the list becomes until eventually you end up listing every wine in the whole world that is under $15. That might not be a bad thing. Anyhow, here are some things I wouldn't mind drinking and I tried to explain why. I posted this somewhere else a few years ago so it may be dated - I would love to find a wine under $10 or so that is good enough to justify buying, but rarely is it possible, at least in reds. I tried 2 Buck Chuck and Yellowtail. Both went down the drain. The latter especially was way too sweet - they either left a lot of residual sugar in it or added some. Nothing else going on with the wine other than some horrific sweetness. It used to be possible to get decent values for that price, but over the past 10 years or so that has changed. So we define $10 - $15 as cheap enough for every day. At that range, there is a lot. Spain is a great source. Try looking for some garnacha - it's by far the most widely planted red grape in the country and consequently in the world, and as a result, there are some real bargains to be found - Artazuri Garnacha - several versions but the cheap one is fine, lots of dark cherry fruit and a touch of spice and earth. Borsao or Las Rocas or Leilia or Tres Picos - all produce inexpensive versions of garnacha with more complexity than you'd ever guess from the price - usually have a touch of earth, ash and spice over the fruit. The Las Rocas can be very uneven depending on which lot your bottle comes from. It's made in millions of bottle runs. Also try some monastrell - it was grown for centuries but usually made a rustic, unpleasant, stinky wine until a few producers attempted to reach a little higher. Because it comes from a region relatively unknown in the US - Murcia, there is not demand from collectors and prices can be great. Altos de Luzon - a blend of moslty monastrell and syrah and I think cab, very earthy and leathery on the nose, great balance, very good job and one of the best values on the market from anywhere IMHO. They do a cheaper version but it's nasty IMO. The bodega led by Juan Gil has been a pioneer in raising the quality of the wine from the grape, and the Juan Gil wine itself is under $20 and great. In addition Casa Castillo does an inexpensive version and Rafael Cambra does a great one but it's over $20. Most of all, don't overlook the great grape of Spain - tempranillo. Too many to list but the traditional crianzas or better, joven wines, from Rioja especially can be great values. E.g. Marques de Riscal, Marques de Murrietta, etc, from Rioja. Regarding the Riscal Reserva - I cannot think of another wine in the world that you can pay less than $12 for and keep for the rest of your life. And it improves w age. Look for Joven or Crianza from Ribera del Duero too - Bodegas Arrocal, Gormaz, and Casajus (which I sell), or the wines of Alejandro Fernandez, like Condado de Haza, or from Toro, his el Vinculo. Greg already mentioned Flavium, which is a really good job of mencia from the north of Spain. There aren't a lot of good value mencia wines out, but that's one and so is the Abad Dom Bueno, which was listed by the NYT as the best value and again, disclaimer - it's something I sell. And don't overlook the whites. Lots of great verdejo available - usually has a touch of grapefruit and a crisp quality - it's what a sauvignon blanc would love to be but never can. There are many Spanish whites around for under $15 and rather than list them I'd suggest that you simply go to the store and pick one up. If you like it, try another. They're often sold by grape variety, so you can learn fast. And don't overlook the rosados either - as a rule, try to get them as fresh as you can, but there are a few that can age, believe it or not. Australia is always a good source of value - Rosemount has really decreased in quality, but is still OK w the whites, Oxford Landing, Two Hands (the Lucky Country is their only low-end red and the new imnporter is raising prices), Mollydooker (the new label from Sparky Marquis who used to make Marquis Phillips), Grant Burge, Jacobs Creek, Lindemanns, Penfolds and Peter Lehman all make a range of wines and their low ends are good. They tend to be fruity and also very "clean", in that you don't get funky, leathery notes on the nose for the most part. Also in Australia, don't ignore the whites. They make some of the best value riesling and semillon on the planet - usually very dry. I'd say just pick up what you find and if you don't like it, try something else. Not much from Napa or Sonoma but if you go to somewhere else in California, you can do well - Fess Parker from Santa Barbara makes a number of wines, Michael Phillips from Lodi makes big, fruity, brawny zins and syrah and cab and petite sirah. And Cline, as mentioned makes pretty good stuff, especially their zin and syrah that come in at your price point. Ravenswoods lower end isn't great - some people like it but go for their better stuff - they've really come back after a few off years. BV is sometimes OK w the Coastal label, but spend a little more - I think their Rutherford cab may be one of the best values in Napa - you can find it for as low as $17 sometimes and worth it. Washington has good values - the Chat St Michelle companies which also include Villa Mt Eden from CA, and Columbia Crest, among others. All of their whites are solid values. The Eroica from Chat St Michelle wins awards every year - it's a riesling that's got a touch of residual sugar, like many kabinett wines from the Mosel these days, but it's always a nice wine and around $18. But if you spend less on the basic riesling, you won't be disappointed and you'll have a few bucks extra for a red. The Reserve cab and syrah from Columbia Crest lists over $25 but can often be found for much less and like I said, if you average out the price of the white and the red, you hit your price point. Italy is easy if you stay south - Sicily has decent wines made from Nero d'Avola like Morgante, with dark fruit flavors and great balance, as well as from other local grapes but their prices are inching up. A-Mano is a primitivo (zinfandel) that is made in Puglia by Chris Shannon from California - it goes for around $8 and is a great value every year. May be the best primitivo from Italy, although Appolonio is good too. Usually they have a little more acidity than some of the CA versions and for the price, a lot more complexity. Monte Antico is from Tuscany and is a pretty good value, as is Gabbiano - a Chianti. If you're looking at a cheap Chianti, you could do a lot worse. Hungary has a few interesting wines - Craftsman is a label that was created to develop good, inexpensive wines as an intro to their grapes and wine. All of them are decent values if you can find them. You can learn about grapes that most people have never heard of and enjoy yourself at the same time. I've had all of these many times and in general, the whites tend to be fruity and have a touch of residual sugar, but they're not sweet. And don't forget Argentina, maybe the best place for the US right now, given the currency rates and how we are suffering against the Euro. You can get any number of malbecs and cabs - Sur, Ox, Gascon, Altos las Hormigas, Altos de las Terrazas, Norton, Dona Paula, etc. All are actually nice. And if you spend a few bucks more for the reservas, you will have excellent wine. The Terrazas for example, makes a reserva that I get for $14.99 and it can hold its own with wines costing much more. These all tend to be fairly big wines with a good shot of oak and spice. Chile makes low-cost wines, but I find them frequently rather green and rarely buy them. They are quite different as a rule than the wines of Argentina, which are more lush and softer. Those from Chile, when ripe, still end to have a bit more in the way of herbal notes, but they also have less opulent fruit and a leaner profile. Can be quite nice in some cases if that's your thing. France remains a strange place. Of its most famous wine, some is the most overpriced on the planet and some represents outstanding value for the money. Beaujolais has a bad rap because people tired of the fashion for the cheap, young wine. As a result, there is little demand for the cru beaujolais and they represent outstanding values. Moreover, some of them are quite ageworthy and for the price of a bottle of Burgundy, you can get a case to lay down. In ten years you'll have a wine that will make your Burgundy drinking friends envious. Brun and Vissoux are 2 that I am happy to own. Syrah from the Northern Rhone is as expensive as Burgundy or Bordeaux, but syrah grows elsewhere and can be delicious. Garnacha, or as they call it, grenache, can be an even better value. There is a lot of swill produced but also a lot of great wine. Chapelle St Arnoux produces my favorite bottle of wine from the South Rhone in the Ventoux region. It's under $10 and drinks wonderfully and is a blend of garnacha and other "Rhone" grapes. It's worth remembering that except for syrah, the most important grapes in the Rhone cam from Spain, so look for the same grapes I mentioned for Spain - grenache, monastrell (which they call mourvedre) and carinena (which they call carignan). These are frequently blended together and in fact, most wines from the south of France are probably blends, so you won’t generally see a bottle that states the grape variety. Doesn’t matter - try them anyway. In the same way that the co-op wines produced in the millions can still represent value in Spain, those of France can also represent value. Many Cote du Rhones are surprisingly good and they have similar profiles to the Spanish wines I described earlier - earthy, strawberry/cherry fruit, spice. Most of the wines I've mentioned from France, Spain and Italy are made with little or no new oak. The cost of a French barrel is around $800 these days, so it can be a great savings to the winery if they use old, used barrels or cement tanks. France also has regions that are frequently ignored. The Loire for example produces great cabernet franc. It tends to have a green and herbal note to it, VERY unlike the wines from the south which are generally much fruitier and more pleasant up front, but if you like that quality, it's hard to find better values anywhere. The whites from the Loire, especially the far west, are outstanding values if you like super lean, crisp, minimalist whites. It's also the home of sauvignon blanc, and while I'm not a huge fan of the grape, the wines from that region can be exceptional. Lesser known areas like Jura, Savoie, Madiran, and others can be sources of value but as it's unlikely you'll find much, I'll not say anything about them. At any rate, if you buy a handful of wines from each of the areas I mentioned, you'll get a good overview and have enough to keep you busy for a long time.    (hide)

  Forum post in the topic What is your favorite wine... by GregT

  
  

• October 2009

  Poultry and red wine, but which wine? Pinot Noir to the rescue Eric Guido is back this week with a great recipe for Roast Chicken. Long considered the dish to judge a chef by, the simplicity of a Roast Chicken demands attention to detail and a fine... Read more Poultry and red wine, but which wine? Pinot Noir to the rescue Eric Guido is back this week with a great recipe for Roast Chicken. Long considered the dish to judge a chef by, the simplicity of a Roast Chicken demands attention to detail and a fine understanding of technique. Eric lays out each step of the preparation and technique to ensure that your bird is moist, tender and flavorful. Pinot Noir is a classic match for roast poultry. Eric matches his recipe with a terrific example from the Sonoma Coast. Benefitting from the cooling effects of the Pacific Ocean, the Sonoma Coast is home to some of California’s most compelling examples of this fickle grape. His choice of the A. P. Vin Kanzler Vineyard is  wonderful, and works with the dish beautifully, but it is a rare bottle, and not inexpensive. We’ve selected two great examples of Pinot Noir to pair with Eric’s Roast Chicken, one from the Sonoma Coast and another from Northern Italy that should match up perfectly to the flavors and textures of the dish. To read Eric's article and recipe click here. What to expect: Pinot Noir Responsible for some of the greatest wines on earth, the exhaulted red wines of France's Burgundy region, Pinot Noir is a notoriously fickle grape that expresses it's origins like no other. It's a vine that needs to struggle to produce great wines, but when it does the depth of flavors that range from cherry to cola can be explosive. The wine's bright acidity and gentle tannins make it very approachable, giving it broad appeal. Find more affordable Pinot Noir Two Great Examples of Pinot Noir 2005 Macmurray Ranch Sonoma Coast Pinot Noir Priced from $19.29 With light oak and toast notes on the nose this starts off on the dark side but adds nice cherry pie fruit tones on the palate that are soft and supple. With a touch of vanilla and baking spice adding complexity on the backend. 2007 Hofstatter Pinot Noir Meczan Priced from $19.99 This just smells lovely, full of forest floor, tea and earth notes that gently frame the fruit. In the mouth it's bright and linear with a soft, fleshy core of red fruits that gain complexity on the finish with notes of incense, stems and tree bark.    (hide)

  From the article Pairing food and wine: Roast Chicken and Pinot Noir

  
  

• September 2009

  The Vegetarian Dilemma A recent challenge presented to me was to cook a four-course Italian meal, with wine pairings, for a vegetarian group. It's not often that I'm asked to prepare a vegetarian dinner. Even being a recovering vegetarian myself, I still find it difficult to wrap... Read moreThe Vegetarian Dilemma A recent challenge presented to me was to cook a four-course Italian meal, with wine pairings, for a vegetarian group. It's not often that I'm asked to prepare a vegetarian dinner. Even being a recovering vegetarian myself, I still find it difficult to wrap my brain around a meal that excludes meat in all forms. Also, we often don't realize how many dishes contain meat as a secondary ingredient, such as a chicken stock added to a risotto or pancetta in any number of Italian sauces. Outside of the Vegetarian Italian theme, the cuisine itself was left entirely up to me. I decided to go to my favorite region in Italy, Piedmont. A trick to pairing food and wine is to match a traditional wine from one region with a traditional food from the same region. Also, cooking vegetarian is easy with Italian foods since so many of them are truly simple preparations that rely entirely on the quality of a small number of ingredients prepared just right. If you know the profile of an ingredient, namely its flavor, aroma and texture, then you can usually substitute it for something similar. In the end, experimentation can yield amazing results, but I would recommend experimenting on yourself or friends before getting too creative. First Course: Bagna Cauda If you love roasted garlic and olive oil then you haven’t lived until you’ve tried bagna cauda. However, creating bagna cauda for a vegetarian party presented a bit of a challenge since a key ingredient to this traditional Piedmont preparation is anchovies. The goal was to create a similar flavor profile that the anchovies would lend to the dish. This was accomplished through the addition of finely chopped capers, rosemary, and a small amount of red pepper flakes. The end result was so close that I could hardly notice the difference. The bagna cauda was presented with a selection of items to dip consisting of raw carrots, Belgian endive, cauliflower, sweet peppers, fennel, and cooked beets. Wine Pairing: Bartolo Mascarello, Freisa Nebbiolata 2005 The wine was a bit of a wildcard, being that this was the first time that I had ever tasted a Freisa, and I was honestly quite worried that the pairing may not work. So much so that an Arneis was kept in private reserve, just in case. However, my worries were for nothing. The wine played the perfect partner with its zippy acidity and bitterness that cut through the rich oil and roasted garlic flavors of the bagna cauda. So you think, wait a second, red wine against raw vegetables? And you’re right, if these veggies were on their own then this would never have worked. However, with the combination of the velvety, rich, sweet garlic flavors of the bagna cauda, it was a perfect match. The Freisa was a dark ruby red wine with a nose of vibrant strawberry, cherries, olives, and fall leaves. On the palate, it was full of cherry and cranberry fruit with earthy oak and a gorgeous bitter finish that begged you to take another sip. Second Course: Risotto ai tre pomodori (Three Tomato Risotto) A new recipe in my collection, and sure to have many repeat performances, is the Three Tomato Risotto. This plate presents an intense flavor profile of sweet and sour caramelized tomato, which is obtained through the mixture of a strained tomato vegetable stock, roasted baby plum tomatoes, and sun-dried tomatoes. Each addition adds different complexities and is all brought together by a healthy addition of wine, preferably the same wine you plan to pair with the plate. Wine Pairing: Giacomo Conterno, Barbera D’Alba 2006 In my opinion, one of the best wines to pair with a risotto is Barbera for it’s lively, nearly electric fresh fruitiness that’s mixed with dark earthy notes. I also find that Barbera is the perfect accompaniment to anything tomato. It’s as if they were made to go together. This pairing was no different; the barbera’s juicy acidity cut through the rich layers of creamy tomato and added dark, woodsy nuances that you must taste to believe. The nose is almost smoky with plum, savory broth, mushrooms, and moist earth. On it’s own, the wine is full-bodied with raspberry, fig, more mushroom, and a sweet mid-palate of red fruit that carries this wine’s brisk acidity to the end. The finish is long and fresh with cherry and cedar. You cannot go wrong with this combination. Third Course: Robiola Due Latte & Parmigiano-Reggiano with poached figs and Italian plums. This plate is all about contrasts that work together to create harmonious flavors. Each item on its own is delectable, but when placed together they form complexities and a unity of flavors that excite and please the senses. One of the greatest cheeses coming out of Northwest Italy is Robiola: a soft rind cheese that coats the palate with a lush tangy and mildly sour flavor that ends with roasted nuts and earthy forest notes. When plated with any semi-sweet accompaniment, it really comes to life and accentuates the sweetness of that item, in this case, poached figs, Italian plums, and a Nebbiolo wine from a very ripe vintage. The Parmigiano-Reggiano is a complete opposite with a sharper, saltier fruit and nut flavor profile. It’s dressed with just a drizzle of 25-year-old acceto balsamico, which lends sweet wood and dark fruit notes. As the tasters work their way around this plate, their palates are constantly engaged by the drastic changes in sweet, salty and, sour. Wine Pairing: Aldo Conterno, Il Favot 2003 As for the wine, it showed a dark red color in the glass with aromas wafting up into the room after pouring into decanter. Everyone sat around waiting to take the official sniff. This bottle was open for three hours before serving and showed aromas of raspberry jam, roses, forest floor, mulling spices, and new leather. This is one of those Nebbiolos that you can smell, never taste, and still feel satisfied. On the palate, the flavors consist of blackberries and licorice with raisin, earth, leather, cinnamon, and a bit of charred wood on the finish, which is long with a tannic kiss. The combination with the cheese plate keeps the austere finish in check as the creamy texture of the Robiola coats the mouth or the salty sweet flavors of the Parmigiano-Reggiano makes it water. . Dessert: Torta di nocciole with Zabaglione al caffé nero. When left to my own devises I tend to stray from traditional dessert course, but in this case it was requested. So what better way to show off Piedmont than with a dessert made primarily from Hazelnuts. The flavor profile of this succulent dessert is a mix of hazelnut, citrus, and dark chocolate in a moist, not too sweet, cake. Paired with an Espresso Zabaglione and spiked with Marsala wine, this is not a dessert for the uninitiated. The two parts (amazing on their own) paired perfectly together to create a vibrant, powerful combination. After a successful evening, it was time to sit back and enjoy a few glasses of wine myself. It was fulfilling to have created a fine dining vegetarian meal that managed to retain the rich complexities and satisfying flavors of Northern Italy. And so there I sat with a glass of the 2003 Il Favot, happy to do nothing more than enjoy its enticing aromas for minutes on end.   Risotto ai tre pomodori (Three Tomato Risotto) Serves four as a main course. 2 c strained tomatoes (Go for Imported San Marzano) 8 – 10 Sundried tomatoes (not marinated) diced 12 baby plum tomatoes ¼ c Olive oil 4 c vegetable broth 8 tbls (unsalted) butter cut into 6 pieces 1 sweet onion (fine dice) 2 c vialone nano (risotto rice) 2/3 c Red Wine (use the same wine you plan to pair with the meal) ½ c grated Parmigiano-Reggiano ½ c chiffonade of basil (cut at the very last moment) Salt and pepper to taste 1. Preheat oven to 400 degrees. Line a sheet pan with parchment paper. In a bowl add the baby plum tomatoes, a healthy pinch of salt and cracked pepper. Pour ¼ cup of olive oil over the tomatoes and stir lightly to coat. Place tomatoes on the sheet pan making sure to leave space between them. 2. Pour the Strained tomatoes and 4 cups of vegetable stock into a pot and stir till they come together. Place over low heat. 3. Heat a sauté pan over medium heat. Add half the butter to this pan and allow it to melt and coat the bottom. Add the onion and sundried tomatoes. Season lightly with salt and stir to coat with the butter. Cook until onions turn translucent. 4. Place the Plum tomatoes into the oven and set a timer for 20 minuets. 5. Bring your attention back to the sauté pan. Add the rice to the pan and stir. Allow the rice to toast slightly but do not allow it to take on any color. 6. Add the wine and stir. Allow the wine to cook down and reduce. 7. Add a ladle full of warm stock and stir. (From this point an average risotto will take about 19 minutes.) 8. Continue to stir and add ladle after ladle of the stock each time the rice begins to dry out. I look for the point that trails begin to form when stirred to add more stock. 9. After about 10 minutes, season lightly with salt. You’re a little over half done. 10. When the timer goes off for the Plum tomatoes, pull them from the oven. This is also a good time to taste your risotto. The rice should be almost done, probably a bit too firm. Continue to add stock slowly and stir. 11. Once the rice has reach al dente, slight crunch to the rice, turn off the heat. Add half of the Parmigiano-Reggiano, and half of the remaining butter and a small amount of left over stock. Stir to bring the rice together. 12. Add half of the basil. Taste and season with salt and pepper. You can add the remaining butter if necessary to obtain the desired texture. 13. When you’re happy with the flavor, plate by splitting it up between four bowls. Place three of the baby plum tomatoes on top of each bowl of rice. Sprinkle with the remaining basil and then the remaining Parmigiano-Reggiano and serve.    (hide)

  From the article The Vegetarian Dilemma

  
  
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  August 2009

  Rappahannock Cellars Noblesse Blanc 2007

  Snoothrank: Starting at $16^.50

  NoBlesse Blanc 2006 - I rate it as an extraordinary 10+. Very smooth, not tart and not sweet.

  Wine review by dorigriffin

  
  
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  August 2009

  Rappahannock Cellars Noblesse Blanc 2007

  Snoothrank:

  I tried the NoBlesse Blanc 2006 and I don't normally drink. I absolutely lived it!

  Wine review by dorigriffin

  
  

• August 2009

  or up by the Burmese border in northern Thailand

  Forum post in the topic Guess the wine region by Philip

  
  
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  July 2009

  Rappahannock Meritage 2005

  Snoothrank:

  No written review

  Wine review by GavP

  
  

• July 2009

  California’s Sierra foothills appellation spans across some of the least heralded great wine producing regions of the state. Unlike Napa and Sonoma, Cabernet Sauvignon did not serve as a historic touchstone here, though the history of wine production is almost as long. In contrast... Read moreCalifornia’s Sierra foothills appellation spans across some of the least heralded great wine producing regions of the state. Unlike Napa and Sonoma, Cabernet Sauvignon did not serve as a historic touchstone here, though the history of wine production is almost as long. In contrast to the hype and glitter of “newer” regions propelled to fame by faddish whims, the Sierra Foothills continue to stake their claim to fame on old vine Zinfandel, as they did during the gold rush, as well as newer plantings of grapes from across Europe that adapt well to the favorable climate of the region. photo courtesy of: El Dorado Winery Association The fact that these counties, eight in total, three in particular, from north to south El Dorado, Amador and Calaveras counties, are leading the way in planting exciting, new to the state, varieties, captures the pioneer spirit that continues to infuse not only the people of these beautiful hills but also the wine they produce. For example, as opposed to competing with the so much of the state, not to mention the world, by planting Cabernet Sauvignon (not that Cabernet doesn’t have it’s spots in this ranging AVA) one finds Rhone style blends based on Grenache and Syrah, Vermentino, Sangiovese, and even Tempranillo!  This “prospecting for riches” carries over a long tradition, going back to Sutter’s mill and the original 49er’s, that’s 1849, who braved the variable climate of this rugged region in search of gold. Today’s gold comes more frequently in a bottle, and some is even of the golden persuasion. All the wines of the region share a certain character that expresses the unique terroir of this interesting AVA that admittedly crosses many county borders as it travels from meso-climate to meso-climate.  One reason for such an extensive AVA is that the rolling foothills here are the key to providing welcome relief from the heat of California’s central valley. This slice of the foothills, where vines thrive in the moderate climate between 1400 and 3000 feet of elevation, is double blessed. Not only do the warm days and cool night preserve the acidity in the grapes but these conditions also extend the growing season by slowing down the ripening during the final days of the growing season. This is especially beneficial with Zinfandel since the grape clusters on many Zinfandel vines tend to have berries of varying ripeness as harvest approaches. These hillsides are also blessed with a variety of soil types that give the wines produced here a distinctive character.  Around the 2000-foot level many patches of decomposed granite are to be found. These poor soils offer great drainage forcing the vines to struggle a bit for their survival, yielding fruit that, when mature, gives rich, rugged flavors and balanced structure to the wines they produce. At higher elevations several regions have soils of volcanic origin that can add a spicy tone to the wines and a crispness to the tannins that makes them distinct and unique additions to the pantheon of California wine. Situated as they are between the heavily populated coastal areas of northern California and the rich beauty of the Sierra Nevada range, the foothill wineries are ideally located to be part of a true California adventure. Escaping from the herd mentality that drive tourists to Napa, Sonoma and San Francisco provides that savvy wine tripper not only a chance to taste great wines at a pace more akin to that of 1950 but serves as a gateway to some of the most impressive natural beauty one is able to find in the vast land of ours. So next time you’re thinking of a California vacation consider adding the Sierra Foothills and visits to Yosemite to your plans.  I know I will. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Amador Foothill Winery -  Leading the way with innovative wines! With plantings that range from Aglianico to Zinfandel, it should come as no surprise that Amador Foothill Winery is leading the way with innovative wines from the Sierra Foothills. From Rose to Rhone Blend, and never forgetting the Zinfandel, this is a winery that delivers. Amador Foothill 2008 Rosato of Sangiovese Amador  13.5%  Soil, oil, dusty earth, pollen, wild raspberry, lovely subtle spice ad herb tones,  a tuch of leather, a bit of Swedish fish, wild cherry+,  A touch sweet up front then the wash of acid cuts through the weight leaving very pure wild berry fruit tones, great interplay of acid/fruit on the palte, really zippy style with duge refreshing acids that lead to a brick finish full or wild raspberry tones with hints of earth and spice.  A lighter style in the mouth and a great rose that may lack a touch of complexity but more than makes up for it with it’s extremely pretty pure fruit and texture that makes you want to drink more. A great rose 92pts ~ ~~ ~ Amador Foothill  Winery 2006 Katies Cote Shenandoah Valley  14.4% Lots of cigar box and sweet vanilla laced tones on the nose dominate the blackberry and black plum note though intriguing notes of violet, black pepper and thyme slowly emerge from the glass.  Slinky entry is immediately delicious with crisp herb inflected black fruits that have great intensity yet are not clumsy or thick. The wood adds a bit too much sweetness here yet the ample spice tones with hints of cinnamon, black pepper and juniper add a nice contrast on the back end. This finishes with a touch too much wood induced sweetness again but the tannins are lovely and crisp so this should take another year or two of age well, allowing the wood tones to soften and integrate. Very aromatic and cedary in the mouth at times, this is a rich, gutsy wine with good promise. 51% Syrah/49% Grenache 88pts ~ Bantam Cellars - A new winery making Shenandoah wine scene. With only 3 vintages under their belt bantam Cellars are the new kids on the block. Following in the path blazed before them they are offering an array of Mediterranean varieties yet continue the great tradition that Zinfandel has developed in the region. Bantam cellars 2008 Vermentino  Amador County12.5% Quite intense mineral, almond, pear and light spiced white peach fruit on the nose. This is lovely and balanced on the nose. Good acids, a touch grapey fruit, quite grapey fruity in fact but with lemon shaded juicy Asian pear notes that are rich and satisfying.  Finishes with a touch of raspy mineral, a hint of gooseberry and surprising length. A delicious wine perfect for casual sipping and light fair. 88pts ~ ~~ ~~~ ~~ ~ C. G. di Arie - From the creator of Cap’n Crunch, no kidding! Set to celebrate their first decade in business C.G di Arie makes the most of their estate fruit. With the major red varieties planted here at 1700 feet the focus here is on getting a consistent expression from these vines while relying on partner grower sto provide top-quality fruit for their non-estate wines. G D di Arie 2008 Sauvignon Banc Shenandoah valley 13.8% Starts out with sweetish notes of powdered sugar a sage that are joined by tropical fruit notes.  Soft and broad in the mouth with a velvety texture and juicy orchard fruit tones. A simple wine in an easy to drink style 85pts ~ ~~ ~~~ ~~ ~ G D Di Arie 2008 Rose Di Arie  Sierra Foothills 13.7% Earthy sweet raspberries and fleshy black grape tones right off the bat are joined by a touch of herbs, black pepper and peach fruit.  A rich, soft style with tones of sweet red currant and plum fruit tones that are a touch spicy and hold a nice earthy center. Rich and fruity with a touch of RS yet also a nice hint of tannin to add some contrast to the texture. A touch sticky on the finish but with lingering jammy blackberry tones. If you love a fruity rose this is for you.  50% Syrah/40% Tempranillo/10% Zinfandel 86pts  ~ ~~ ~ Cooper Vineyards - Offering a complete array of wines Cooper Vineyards produces and impressive line-up of wines encompassing 17 varieties. From Pinot Grigio and Roussanne to Cabernet and Zinfandel, naturally, there is a wine for every palate. And in that inclusive spirit one can also find a pair of dessert wines, one white, and one red to tempt your taste buds. Cooper vineyards 2008 Pinot Grigio Amador 14.9% Rather intense citrus zest and ripe herb notes with lovely floral top notes some alcohol shows but surprising well-balanced nose.  Lots of sweet fruit up front, green berries and green plum combine with a rich, plush mouthfeel to produce a rather unusual wine. One that feels over-ripe yet maintains surprisingly good freshness of flavor; inner mouth perfume is very sweet with notes of green tea and jasmine. The wine lacks some freshening acidity but is bursting with apricot and almost guava tones. The alcohol is more apparent in the mouth but this still manages to pull it off. The finish is a touch short but this is quite an interesting wine, though certainly not for everyone. 88pts ~ Deaver Vineyards -  Four generations and 150 years later still going strong! If any name should be associated with the wines of the Sierra Foothills it should be Deaver. With a proud lineage extending back to the first years of wine production in the region it’s no surprise that Deaver continues to be at the forefront with great new Italian and Rhone varietals as well as the classics. Deaver Vineyards 2008 Sauvignon Blanc Amador 13.3% Light kiwi and grassy notes on the nose, fresh almost earthy clumps of sod tones that are less herbal than manner SB. Bright zesty and fresh on entry with a very lively and refreshing mouthfeel. Classic medium bodied Sauvignon Blanc feel with modestly fruity flavors and a nice hint of lemon pith and sweet grapefruit that leads to a medium length finish. Actually has good persistence to the modest flavors but the appeal here is drinkability. 86pts ~ ~~ ~~~ ~~ ~ Deaver Vineyards 2007 Sierra Foothills Chardonnay with an ATTITUDE 14.5% Smells lemony and floral like some Muscat or Viognier made it into the blend.  The fruit is citrussy and the nose quite high pitched with salty undertones and a touch of honey, toasted spices and green anise seed.  Rich yet lively in the mouth with an impression of sweetness accentuating the deep fruit yellow fruit tones. A mouthfilling wine but well balanced with interesting layers of citrus and peach fruit.. Very clean and crisp on the finish with a touch of lingering almost coffee like toasted spice 88pts ~ ~~ ~ Deaver Viognier 2007 Amador County 14% Smells sweet with a leather fruit tone that recalls dried apricot, a hint of lanolin and a touch of water chestnut add some complexity. This gains a nice pale honey note with hints of pollen and light tobacco. Very light with an attractive airy quality even though the wine is noticeably viscous with obvious RS., but it is well balanced by the integrated acidity. Lovely honied flavors of quince, candied lime and peach round out thee mouth. The finish is a bit gentle but with nice feathery complexity and a very friendly disposition. The sweetness is a bit much for a table wine but this finishes fairly read more...dryly so it can work but is better suited as a very light dessert wine particularly well structured for a cheese course. 90pts   Deaver Vineyards NV Orange Muscat Amador 12.5% Gorgeously fragrant nose full of black tea, orange blossom, light passion fruit and pink grapefruit tones. Really intense and fresh and gently frizzante with a honied tone to the warm citrus fruit tones and  an easy appeal. Some tea notes add a bit of depth but this is a rather sweet and slightly rich style of Moscato with long honied flavors yet not much detail. 85pts ~ ~~ ~~~ ~~ ~ Ironestone Vineyards - A pioneer growing premium grapes in the Foothills. Ironstone Vineyards is one of the Sierra Foothill’s premium producers of Bordeaux blends. By intelligently adding small amounts of blending grapes and allowing the wines time to age in barrel in the deep, cool caverns under the winery, Ironstone has created nuanced wines in a satisfyingly smooth style. Ironstone 2006 Cabernet Franc Reserve Sierra Foothills 14.5% Dark, toasty, grilled fruit notes with spicy herbs lurking, and something very meaty about this wine, Nicely gamy smells like grilling lamb over eucalyptus. Lush in the mouth with lots of rich fruit, plums, cassis, black cherry with hints of dried tomato, herb, mint, and oak,. Very nicely balanced both texturally and favor wise with there is a touch of barbq sauciness on the backend but the bright cherry tones and light vanilla note power through and dominate the long finish. A big velvety richly fruited yet fresh wine with a touch of earth at its core, and just a hint of mint chocolate shavings helping read more...to frame the fruit. Certainly is ripe Cab France 89pts ~ Ironstone 2006 Cabernet Sauvignon Reserve Sierra Foothills 14.5% Reticent and minty with an interesting mineral edge to the nose, smells granitic.  A touch leaner and more transparent than the CF with a redder fruit profile. Bright acids and nicely measured tannin yield a firmly medium plus bodied wine with a touch of cola/root beer spice helping to frame the astringent red fruits. The wood is really well integrated here and while this is neither super complex or super rich (a good thing) it is very well behaved in the mouth. Not particularly varietal either but rich, polished and fruity. A well-made and enjoyably drinkable wine that finishes a touch short with a Mexican cocoa note.87pts. ~ ~~ ~ Morse Wines -  A leader in Rhone varieties from the Sierra Foothills Morse Wines is a new label being utilized by the Il Gioiello Winery to differential their Rhone Varietals from their Italian bottlings. Determined to make a name for both schools in the Foothills, Morse offer carefully crafted small lots of wines that offer a new interpretation of French Classics. Morse 2007 Ensemble Blanc 55% Viognier/45% Roussanne Sierra Foothills 15.1% A bit slow to open with soft floral tones married to deep, almost honied, quite smoky baked banana peel, and preserved lemon tones, Gains a big acacia tone with air. Rich with good acidity and a nice mineral edge to the deep orchard fruit tones. Real snap to the flavors and fine balance with rather restrained kwi and goosebbery notes that gain the upper hand on the back end with an interesting candied floral top note and lingering sweet/mineral tension on the moderate finish. Excellent complexity and balance in this very solid wine. 90pts  ~ ~~ ~ Shenandoah Vineyards- A pioneering winery in California’s Shenandoah Valley With a broad array of small lot reserve wines, Shenandoah Vineyards offers a complimentary line-up to the Sobon family’s eponymous winery. Actually the first of the 2 brands Shenandoah Vineyards continues as a leading producer of wines that represent a classic style that can only be associated with California’s Shenandoah Valley. Shenandoah Vineyards 2007 Special Reserve Zinfandel Amador 14.4% Subtle and soft blackberries, peach and black plum skins contrast with a hint of baking spice and coconutty oak tones on the nose.   Very sweetly fruited entry, nice balance with good acidity and very soft tannins give the moderately spicy but very fruity style with a soft, friendly feel.  Full of sweet, vanilla toned black plum and blackberry fruit, on the short finish. Classic Amador Zin though. 86 pts ~ ~~ ~~~ ~~ ~ Sobon - a family affair dedicated to sustainable farming, and great wine! The Sierra Foothill’s forte has always been their deep, flavorful old vine Zinfandel. Many of these hillside vineyards were originally planted to supply the 49ers and now are gloriously mature. Sobon has consistently captured the wonderful fruit of these vines, allowing them to express themselves in classic style. Sobon Estate 2008 Roussanne Amador 14.1% Great nose, lots of boiled chestnuts and toasted chestnut shells, intense with a noticeable yet integrated oak backdrop. Lilacs, white pepper and very light mangosteen fruit.  Decidedly soft in the mouth with a rich, viscous feel and initial honied fruit note that yields to an almost strawberry tinged mid-palate with rich orange tones and a touch of butter cream.  The finish returns to a more citrussy vein with a nicely floral inner mouth perfume of almost tropical orange blossoms. Big rich balanced and different this is a winner 90pts ~ ~~ ~ Sobon Estate ReZerve 2008 Rose Amador 13.6% Mineral, strawberry, herb and roast pork with a hint of rosemary and a hint of flowers on the nose give this a succulent and savory appeal.  Dry and crisp with good focus in the mouth. This is a touch tight even with a subtle richness and lovely, slightly tannic red berry and sweet pomegranate tones with a touch of papaya and papaya seed spice. Wonderful fruit and subtle spice tones linger on the moderately long finish. Great balance and freshness here make this really lovely. Grenache/Syrah/Carignan 90pts ~ ~~ Sobon Estate 2007 Old Vines Zinfandel Amador 14.9% A touch of fudge and moist earth with lovely brambly notes of sapwood, herb and wild black raspberry fruit edged with a touch of pipe tobacco. Pure black raspberry fruit on entry, very good acids, lots of sweet fruit here, nice top notes of briar and bramble. Nice purity of well-expressed yet uncomplicated fruit. A wine for drinking, not for thinking about. Finishes with a slightly jammier tone and more wood spice but still nicely balanced and fresh 87pts ~ ~~ ~ Story Winery - A lovely white surprise from a great Zin producer. Story Winery has made a name for themselves producing small lots of old-vine Zinfandel from great vineyard sites in Amador county.  In true pioneer spirit they have also explored several white wines enjoying the fruit from these unusual head-pruned and dry farmed vineyards. Story Winery 2007 Chenin Blanc Shenandoah  15% A touch funky right out of the bottle with notes of caramel, butterscotch and quince paste over a funky chalky earth, seashell and herb base. Deceptively light bodied with gentle flavors of apple, apple butter and pressed flowers slowly building in the glass. Holds its 15% amazing well. The subtle flavors power through on the medium length finish adding notes or biter orange marmalade and a light cashew brittle tone. Before gaining a nice mouth grabbing chalky tone again. A very subtle wine that will rise to the occasion pairing well with a wide variety of foods. 87pts ~ ~~ Story Winery 2006 Picnic Hill Old Vines Zinfandel Shenandoah  Valley 16% Light vanilla tones are backed by lots of astringent red fruits, red currant and pomegranate, with a hint of herb and roast meatiness.  Enters with sweet red fruits, slightly exotic berries fruits, fruit di bosco, nice freshness and good balance that help to hide it’s 16% Very candied but in a fresh way, sugared raspberries with a peppery cinnamon edge for balance, Nice crisp tannins and a lovely stemmy tone add length to the finish.  88pts ~ ~~ ~ Story Winery 2006 Creekside Vineyard Old Vines Zinfandel 16% Really briary aromas in the glass are joined by smoky earth tones and reduced wild raspberry notes with hints of lightly spiced cranberry and orange rind.  Rich and velvety, this has power and depth with a slightly sweet character that accentuates the rich wild cherry and astringent, spicy red fruit tones. A mouthfilling wine that is a touch minty and medicinal on the finish with a nice tannic bite that helps balance the RS. This is a monster wine; serve it with cheese or instead of dessert. Really spicy notes gain prominence on the midpalate.  Finishes with a really intense red hots tone. A divisive wine for sure but it’s pretty cool. 90pts ~ ~~ ~ Story Winery 2006 Alitia Vineyard Zinfandel Shenandoah Valley 16% Smells like leather and ass and not in a bad way. Slow to open, with slightly buttery licorice tinged tight black fruit. Tight concentrated and velvety with a deep savory core folded up with black currant and dry, not terrible sweet mulberry fruit. This is reticent yet with excellent balance that gives it an elegance that their other wines lack. Shares a touch of that peppery cinnamon with lovely dried herb notes and lots of potential but this needs another year to express itself. 88pts ~ ~~ Vino Noceto - This Tuscan styled estate is a relative newcomer to the region. Recognizing that the climate of Amador County’s Shenandoah Valley was Mediterranean in nature, family owned Vino Noceto took a brave and unique path, choosing to focus on premium Sangiovese based wine as opposed to sticking to the Zinfandel roots of the region. Noceto 2008 Pinot Grigio Clarksburg/Amador 13% Light rainwater, clay and floral tones on the nose give this an airy note before they are joined by fragrant pear fruit with a hint of dried pineapple.  Round and soft but not flabby, in fact nicely balanced on a rich if medium bodied frame that supports soft, juicy fruit flavors with grace notes of mint and almond and herb that lead to a slightly sweet finish that hints at baked apple with a nice almond tone. 86 ~ ~~ ~~~ ~~ ~ Noceto 2006 Sangiovese Shenandoah Valley 14% Very intense sweet cherry, vanilla and soft toast notes greet the nose.  There is a slight medicinal note that combines with the black cherry fruit to give this a slight cough lozenge note. A nice hint of herb adds complexity.  Big, rich sweet cherry fruit with just a hint of oak is well supported by tannins are a touch astringent, as they should be, and good acidity giving this a refreshing feel. Very medium bodied and with lightness that keeps this centered in the mouth despite the intensity of the rather simple yet pure cherry fruit. On the backend it turns a bit spice with a nice flourish of strawberry and herb adding to the long finish.  Very solid wine and great for the bar-b-q this summer. 90pts   Noceto 2008 Frivolo Moscato Bianco California 7.1% Delicious smelling with note of lemon, lime leaf, powder sugar and hints of angelica root and white tea, with a gently biscuit note. Just ever so softly frizzante with good acidity balancing the rather light, fresh citrus driven flavors. Plenty sweet but with a touch of lightness on the palate, really attractive flavors of subtle ginger inflected candied citrus fruits, with good length, lovely and freaking delicious 88pts  ~ ~~ ~~~ ~~ ~ Gregory Dal Piaz Community Manager Snooth    (hide)

  Forum post in the topic Strike it rich in the Sierra... by Gregory Dal Piaz

  
  

• July 2009

  I'm looking for some good wineries to tour in the northern region of the Willamette Valley, preferably between Portland, Salem and the coast. Any suggestions? (Relatively low tasting prices are a plus, but I'm open to anything you have to recommend.)

  Forum post in the topic Wineries to Tour in the... by AOB

  
  

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