The Sarah Jane English Newsletter:  53rd Edition
October 19, 2002

 TOP PICKS FOR THE MONTH ($best buy) (prices vary store to store)
Varietal: Mixed (if you can't find these vintages, try currently available vintage

• VILLA Mt. EDEN 1999 Old Vines Zinfandel $10
• RANCHO ZABACO 1999 Zinfandel, Sonoma Heritage Vines $12
• ForestVille 2000 Chardonnay, California $6
• COASTAL RIDGE 2000 Chardonnay, California $7
• BUENA VISTA 2000 Chardonnay, California $8
• KENWOOD 1999 JACK LONDON Zinfandel $20
• LINDEMANS 2001 Merlot Bin 40 $9
• BYRON 2000 Pinot Noir Santa Maria Valley $18
• SHAFER 2000 Merlot, Napa $39
• MacMURRAY 2000 Pinot Gris $23   
• ANAPAMU 2000 Pinot Noir $16
• BEAULIEU 2000 Coastal Zinfandel $12
• GEYSER PEAK 1999 Zinfandel Sonoma $17
• GEYSER PEAK 1997 Zinfandel, Winemaker's Selection Special $35
• RODNEY STRONG 1999 Zinfandel Old Vines $18
• QUIVIRA 1997 Reserve Zinfandel $25
• VALLEY OF THE MOON 1999 Zinfandel $16
• VILLA MT. EDEN 1999 Grand Reserve Zinfandel Monte Rosse Vineyard, Sonoma Valley $21

Winery of the Month: Domaine Chandon--DOMAINE CHANDON is taking the new millennium seriously by continuing to introduce new products.  Once an innovator, always an innovator and the story is ongoing.  Recently, DOMAINE CHANDON introduced three, individual still wines: Pinot Noir, Chardonnay, Pinot Meunier--the wines traditionally blended to make sparkling wines (please see SJE web site Newsletter 51).  Some history-- Almost 30 years ago, Moet & Chandon's winemaker searched the globe for an idyllic site to grow Champagne's classic Pinot Noir, Pinot Meunier, and Chardonnay.  Carneros was the answer.  Founded in 1973, Domaine Chandon was the first sparkling wine producer outside  Champagne to be established by a French house using only the traditional method.  Now the producer owns 1100 acres in Carneros, on Mt. Veeder, in Yountville (where the visitor's Center opened in 1977) and Lakeville.   Recently, another offering has come from the sparkling sector, DOMAINE CHANDON RICHE:  "This wine is a tribute to the ripe characteristics of California fruit.  Along with the classic sparkling varieties, we added Muscat to the blend for a unique aroma and flavor experience. I don’t think you’ll find another sparkling wine quite like it." - Wayne Donaldson Winemaker.  CHANDON continues to explore the diversity of sparkling wine styles with RICHE, an extra-dry style.  Crafted to be a luscious, full-bodied wine, it captures the ripe-fruit essence of California's sun-drenched vineyards. The wine displays a whisper of sweetness yet it maintains Chandon's characteristic long, soft finish.  An inviting floral bouquet is followed by rich, honeyed fruit flavors that harmonize with the velvety-soft texture. Luscious peach and white nectarine layered with honey and apricot persist throughout the long finish.  Pair with rich and spicy foods and fruit based desserts.   Chandon's Executive Chef Eric Torralba and Winemaker Wayne Donaldson explain that this sweeter style wine coats the palate and balances the heat of spicy foods, complementing dishes featuring chilies, cilantro, lemon grass, or green curry.  This wine works equally well with rich foods like pate and foie gras, or desserts like fresh fruit tarts and tart tatin. For a refreshing aperitif, pour ice-cold Chandon Riche into a chilled flute.  Of course, there are still the other tasty sparklers from Domaine Chandon to enjoy.  Chandon Brut Classic--full-bodied yet soft and dry, it refreshes and cleanses the palate when eating salty, creamy or nutty foods; such as, caramelized onions, garlic dishes, Caesar salad, mussels, clams and oysters.  Chandon Carneros Blanc de Noirs--soft red fruit flavors, lingering creamy texture, it is a most friendly food wine.  It complements everything from fruity and spicy to salty foods--Southwestern, Mexican and Asian cuisines.  Chandon Reserve--additional aging time on the yeast creates richer, more complex creamy, yeasty and nutty flavors that stand up to stronger, richer foods like smoked fish, grilled or roasted white meats, shellfish.  étoile--a classically crafted aperitif style wine with a fine and elegant structure and a long, soft finish with flavors of lemon meringue pie that pairs well with delicate or sweet flavors such as sea bass or grilled scallops.  étoile rosé--a balance of bold fruit flavors and sublime delicacy, the understated power pairs wonderfully with foie gras, lobster and entrees rich in cream sauces.  Please do not be limited by these suggestions; rather, try them with your own multitudinous food styles.  Sparkling wines are among the best food pairing wines for most all foods.
 

NEWS

KENDALL-JACKSON Celebrated its 20th Harvest with a commemorative 2001 Chardonnay by Winemaster Randy Ullom from estate fruit, $16.   The special Tribute is 100 percent chardonnay, 97 percent barrel fermented with 100 percent malolactic fermentation, aged seven months in small French (59 percent) and American (41 percent) oak barrels.  Ullom says the wine is "full of ripe pear, peach and tropical mango with a backbone of lemon drop aromas."  Barrel fermentation and aging adds "layers of vanilla creaminess."  The anniversary package has a Limited Release graphic and a two-part label of the K-J leaf logo above a 20th Harvest Release banner.  "We've crafted a very special wine for our friends and K-J fans to observe a remarkable anniversary," Randy says. "There are certainly wineries with longer histories, but the accomplishments of the Jackson family in just two short decades are notable, and well worth celebrating."

ENCHANTMENT RESORT and MII AMO, the destination spa at ENCHANTMENT, are offering exceptional values during the fall season in the 220 newly refurbished, adobe-style casita accommodations in Boynton Canyon, AZ--minutes from Sedona's arts and cultural scene.  For information: 800/826-4180, www.enchantmentresort.com, www.miiamo.com

GINA GALLO, Gallo of Sonoma winemaker,  was honored At Bon Appétit/Food Network - American Food and Entertaining Awards Ceremony in New York, October 1, as the initial recipient of the "Wine & Spirits Professional" Award for 2002. Annually, Bon Appétit pays tribute to culinary luminaries who inspire and enrich our lives, and awardees are counted among chefs, restaurateurs, writers, food artisans and other professionals who have made significant contributions to the epicurean world.  Other 2002 honorees include:
Chef of the Year: Tom Colicchio (Craft & Gramercy Tavern, New York)
Restaurateur: Joachim Splichal (The Patina Group, Los Angeles)
Pastry Chef: Claudia Fleming (Pret A Manger, New York)
Cooking Teacher: Rick Bayless (Frontera Grill and Topolobampo, Chicago)
Humanitarian: The National Association of Letter Carriers (mail carriers, worldwide)
Lifetime Achievement: Robert Mondavi (Robert Mondavi Winery, California)
Gina Gallo produces internationally acclaimed, award-winning wines.  More information:  www.gallosonoma.com.

RUSSIAN RIVER VALLEY WINEGROWERS WIN BIG AT HARVEST FAIR:  Russian River Valley (RRV)  pinot noir, chardonnay and zinfandel were favorites at the Sonoma County 2002 Harvest Fair Awards.   RRV won 162 medals, representing 28 percent of the Fair’s 585 medals.   Pinot noir received the lion’s share with 10 gold medals.  RRV totaled 28 gold medals, six winning Best of Class --33% of the awards given. Wines from the Russian River Valley also took 83 silver and 51 bronze medals.  For more information on next year’s Grape to Glass or to learn more, please contact the Russian River Valley Winegrowers at  707-521-2534 or visit www.rrvw.org.

GALLO OF SONOMA OPENS FIRST TASTING ROOM:  After 70 years, the Gallo Family opened a public wine tasting room in historic Healdsburg.  As well as counter tastings, in-depth tastings at seated tables are offered.  Flights may offer three gold medal winners, three varietals from different appellations or rare, estate wines.  The focus is on  Sonoma County, Single Vineyard and Estate Gallo of Sonoma wines.  Open 11:00am - 5:00pm Sunday - Wednesday and 11:00am - 7:00pm Thursday - Saturday at 320 Center Street in Healdsburg.

WILD HORSE Winery and Vineyards President Ken Volk is insatiably curious of just about every subject.  He is a prolific learner.  Once when I visited WILD HORSE and he was touring me around his winery and through the region in pouring rain, he explained about the native wild horses that named his winery, why the rains were so torrential--from the cause of cloud formations to wind directions-- what caused the flooding by describing geographic plains and river flows and any other question I posed was answered just as thoroughly.   So it didn't surprise me to learn he knew everything about Heirloom tomatoes.  What did surprise me was that he sent some to me!!  And they were scrumptiously delicious.  This year marked the 3rd annual Heirloom Tomato Celebration held at the winery in Templeton during September.  If you want to attend next year, call (805) 434-2541.
 

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NEW RELEASES (quotes are winemakers' comments)

Special Sparkling Wine Section for Holidays

            IRON HORSE owners Audrey and Barry Sterling and Forrest Tancer greeted me warmly and introduced me to the glories of their sparkling wines in 1984.  The first article I wrote on California wines was about Audrey and her legendary talent for hospitality and entertaining with IRON HORSE wines.  Over the years, other members of the Sterling family have joined the endeavor and added their special touches.  And the wines have always been stellar and continue to bring pleasure.  The latest report from Joy Sterling Tancer is of high hopes for the 2002 vintage.  There were a couple of heat blasts during a relatively cool growing season and some late May rains and a hailstorm during flowering that showed uneven ripening in some Pinot Noir.  The problem is solved by thinning clusters.  Meanwhile, the current releases are happily bottled and ready for enjoyment.   Joy's especially excited about the Blanc de Blancs and the LD (late disgorged) wines, however, she believes the Wedding Cuvee might be the most surprising and that the Russian Cuvee may prove to the majority favorite.  Try them all and decide for yourself.  There's always an excellent IRON HORSE from Winemkaer Forest Tancer for everyone.  See his comments below, please.

• IRON HORSE 1994 Blanc de Blancs $34: "This is the most distinctive and elegant of the IRON HORSE sparkling wines," Winemaker Forest Tancer reports.  "Made from 100% Chardonnay, aged seven years plus on the yeast, it's ethereal--like drinking a cloud.  It seems to effervesce away in the mouth and tastes like (among other flavors) a perfectly browned slice of sourdough toast."
• IRON HORSE 1997 Classic Vintage Brut $28: "Bold, rich, creamy and delicious, this is the most classic of our sparkling wines," Forest says.  "It sends off memory bells of Champagne, even though the bright fruit is unmistakably Sonoma County.  This release has a slightly higher percentage of Chardonnay than in years past to rein in the rich full raspberry-strawberry Character of the Pinot Noir. It is vintage quality in every sense of the word."      
• IRON HORSE 1992 Brut LD (late disgorged) $50: "Aged nine years on the yeast in the bottle, this wine is powerful, rich, creamy and complex with an underlying hint of youthfulness.  A rare and beautiful wine composed of our favorite lots of Chardonnay and Pinot Noir from the 1992 vintage, this is our tête de cuvée."
• IRON HORSE 1997 Brut Rose $30: "This is a full bore, fruit forward, eye popping bubbly," Forest exclaims.  "It is without doubt the wildest of our sparkling wines and surprisingly dry.  It is bright, vibrant and ultra sophisticated."
• IRON HORSE 1997 Russian Cuvee $28: "This wine commemorates the style of sparkling we made for the historic Reagan-Gorbachev Summit Meetings which ended the Cold War.  It is sweetest of our sparkling wines--just over the line by 0.3% of the formal parameters of Brut (0.5 to 1.5% residual sugar).  The higher dosage makes the wine richer and more floral."
• IRON HORSE  1999 Wedding Cuvee $28: "IRON HORSE is probably best known for Wedding Cuvee," Forest says.  "It's our most romantic wine.  Made from predominately Pinot Noir, it has beautiful pink-gold color, which we boost by adding a small amount of still wine Pinot Noir to the dosage.  It is a vibrant, yeasty and dangerously easy to drink."

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GLORIA FERRER first introduced GLORIA FERRER Royal Cuvee ten vintages ago.   Winemaker Bob Iantosca spares no time or expense in making this exquisite wine.  "Superb fruit, gentle handling, rigorous selection, and ample patience are required to achieve the balance and nuance found in the Royal Cuvee, Bob says.  "Eighteen base wines made from the finest first-press lots were chosen for  the final blend, which was aged on the yeast for minimum of six years to develop complex flavors and pinpoint effervescence.  The newly released GLORIA FERRER 1994 Royal Cuvee $22 is representatively versatile and delicious with just about anything you want to enjoy eating with it.  The wine is round, smooth, creamy and wonderfully complex, with aromas and flavors of toasted almonds, fresh-baked brioche and caramelized pears.  "Exceptionally well balanced, this sparkling wine may be enjoyed on its own or with a wide array of foods year-round.  Ideal for celebrating the holidays, it is also delicious with spicy Chinese, Thai or Indian cuisines, and with creamy lobster risotto or phyllo triangles stuffed with sautéed wild mushrooms or tempura, sushi and Parmigiano."    Bob, however, also makes delicious still wines.  Romantically described, "Great wines under $25, such as Chardonnays that are svelte as super models, or supple Pinot Noirs that pair sublimely with al fresco menus and fall festivities, these wines--GLORIA FERRER 2000 Carneros Pinot Noir and GLORIA FERRER 2000 Carneros Chardonnay-- impress in every category.  The Pinot Noir continues as a traditional, medium bodied, cool climate style with emphasis on fruit and finesse.  It's sleek, delicious and filled with raspberry, red currant and mocha flavors.  The GLORIA FERRER 2000 Chardonnay exemplifies the unusually fine balance between richness and acidity that distinguishes our Carneros Chardonnay year after year.  Regular battonage (lees stirring) has developed the rich apple, butterscotch, and key lime aromas interlaced with pineapple, lemon and toast highlighted with  flavors of pineapple, lemon, and toasts."

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SCHRAMSBERG was founded in 1862 by Jacob Schram--the first hillside winery in Napa Valley.   Robert Louis Stevenson, visiting in 1880, devoted a chapter of his Silverado Squatters to Schramsberg and its wines... "The original house and winery have been excellently preserved."      In 1965, Jack and Jamie Davies, after a yearlong search, happened upon the old decrepit winery.   Although abandoned for some time, the historic property seemed to exude the spirit of its strong and compelling founder. This was it, this was the place. On that day Schramsberg was brought back to life.
Jack and Jamie wanted to make wine--"America's most prestigious, select and admired sparkling wine, rich with delicate cuvées of  individuality and style.
They began the immense enterprise: replanting scarce grapes, producing initial cuvées, and engaging the world with the Schramsberg story.  There were  achievements and innovations:  first commercial use of Chardonnay in American sparkling wine with the 1965 Blanc de Blancs;  the 1967 Blanc de Noirs followed, and then the Reserve, with over four years of aging and others, including in 1992 a Tête du Cuvée, the release of the 1987 J. Schram--their  crowning glory. 
In 1996 Hugh, the Davies' youngest son, added his talent to the winemaking staff.  Sadly, Jack's untimely death occurred in 1998.   

J SCHRAM is dedicated to the founder.  "This special cuvée reflects Schramsberg's continuing role as a pioneer in world class sparkling wines. 
"The 1996  vintage expresses the desired cultivated elegance--a harmony of power and finesse.  Seductive aromas of honey and roasted pecans add dimension to the Chardonnay-based notes of lemon, pineapple, and melon. The viscous, creamy texture and robust flavors give way to a long, dry, and crisp finish.  It balances richness and firm acidity,  giving it classic structure.  Enjoy!"  Hugh Davies, Winemaker
SCHRAMSBERG 1998 Blanc de Blancs (white from white) is the counterpart of Blanc de Noirs (white from black).  It is made from Chardonnay.  "Crisp
very fine, elegant and refreshing. Abundant flavors of lemon, apple, pear, and pineapple.  With its bright fruit and crisp character, it's ideal with a variety of fresh seafoods, a delicious aperitif or an accompaniment to light poultry, cheese, and vegetable courses.
SCHRAMSBERG 1998 Blanc de Noirs (white from black) is the counterpart of Blanc de Blancs (white from white). With the use of red grapes, Blanc de Noirs presents richer fruit, more berry aromas and is typically given more age in fermentation.  Schramsberg pioneered Blanc de Noirs in the United States, producing the first such cuvée in 1967.   Pinot Noir gives depth, intriguing fruit flavors, and lovely aroma.  Small amounts of Chardonnay add structure and fullness.  It has layers of toasted almond, caramel, cherry and spice, pair with lighter meats such as veal and pork tenderloin, caviar and smoked fish, risotto with chanterelles and vegetables or cheese soufflés.
MIRABELLE Brut is Schramsberg's affordable and delicious multi-vintage Brut.   It is made from Chardonnay and Pinot Noir grapes harvested at optimal maturity from select, low-yielding north coast vineyards.   Mirabelle is crisp, fruity, lively and well-balanced and has been touted as "simply one of the best affordable sparkling wines on the market."  Using the Méthode Champenoise,  MIRABELLE Brut is elegant, toasty and crisp with complex flavors. The wine's Northern California heritage is clear as the fruitiness and freshness of the first taste continues straight through to the finish.  The versatile wine matches well with shellfish, light appetizers, soups, fish and pasta dishes.

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KORBEL Established in 1882, Korbel Champagne Cellars has helped celebrate America's important events for more than 119 years.  Korbel is the number one selling premium méthode champenoise-produced champagne in America.

Czechoslovakian-born Frantisek (Francis) Korbel, a young man in Prague in 1848,  was rumored to have fired the shot that started a revolution against the ruling Hapsburgs monarchy.  Francis was detained in Daliborka prison, but escaped one day by walking out an unlocked gate, smoking a cigar and wearing civilian clothes brought to him by his grandmother.  Francis quickly left for New York and began learning the cigar-making business.   After a few years in New York, he moved to booming San Francisco and opened a storefront that repaired cigar boxes.  He lacked the investment to  produce new boxes, so he sent for his brothers Joseph and Anton to join him.  By 1862, F. KORBEL & Bros. was so successful the brothers were importing exotic veneers from around the world, shipping via their schooner.  They built a successful business producing materials for the building industry in San Francisco.  In one of many setbacks, the storefront burned down and the brothers struggled to start again.  Eventually, the northern California lumber business boomed, and the Korbels invested in a number of projects, including a sawmill and property near the town of Guerneville.  In the early 1870s, Francis purchased the property in partnership with a fellow entrepreneur, and brought another brother, Winsel, from Bohemia to run the business.  Winsel fell ill and died before he could begin the enterprise, so the remaining brothers bought out the partner and ran the business.    Once the lumber boom slowed, the brothers researched other uses for their ranch. The land was good for agriculture . . .  in short, perfect for growing and making wines.  The Korbel brothers planted their first vineyards and sold grapes until the market was saturated with growers and then began production of their own champagne.   By 1882, the three brothers had begun a small winemaking operation at their ranch, producing 20,000 to 30,000 gallons.  KORBEL wines were so well received that two years later the brothers converted all of their ranch lands to vineyards, and devoted all of their energy to winemaking.    The Korbels brought winemaker Frank Hasek from Prague to be their champagne master.  Employing the time-honored méthode champenoise, the Korbels experimented with cuvées.  By the mid-1890s, the Korbels shipped their first champagnes, and by the turn of the century KORBEL was an internationally known, award-winning label.  
Prohibition in the 1920s forced the closing of many wineries across the country.  KORBEL survived by depending on the brothers' other business ventures and accumulated resources. Sadly, Francis, Joseph and Anton all passed away before Repeal in 1933.  They died not knowing their champagne creation had become an enduring legacy.   Fortunately, a second KORBEL generation carried on the production of méthode champenoise champagnes--late 1930s to 1954.  There was an expansion in the 1950s of  vineyards and the large 1880s winery.  The family of  seven KORBEL cousins agreed to sell the winery and vineyards predicated on certain terms--preserving the legacy of their fathers.   One buyer, Adolf Heck, satisfied all conditions.  He was a determined young winemaker introduced a new family into the KORBEL story.  

• KORBEL 2000 Natural, Russian River $13: "dry, delicate, fruit forward, uniquely crisp, fruit-centered style, serve as aperitif or throughout a meal with lighter fish dishes, grilled prawns"
• KORBEL Chardonnay Champagne, California NV $11: "combines richness and complexity with fun and lively personality, flavors of tropical fruits, apples, figs, and touch of oak, serve throughout the meal and with chicken, seafood, pasta and cream dishes or apple pie"
• KORBEL Brut, California NV $11: "America's favorite, light and crisp, spicy fruit flavors, medium dry finish, serve with chicken dishes, oriental foods, fruits and cheeses"
• KORBEL Blanc de Noirs, California NV $11: "fresh and full of flavor, raspberry and strawberry flavors balanced with a light flavored white cuvee for a delicate finish, serve with smoked poultry or desserts of Chocolate and berries"

All Korbel champagnes use the méthode champenoise process.  Labels designate--"Fermented in THIS bottle" to distinguish from other sparkling wines and champagnes produced by the less quality-ooriented transfer method and Charmat process, which are labeled "Fermented in The bottle" and "Bulk Method" respectively.

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NEW RELEASES
 (quotes are winemakers' comments)

DOMINUS is the proprietary wine produced since 1983 in the Heart of Napa Valley by Christian Moueix and his team.  The goal was to have their wines express the unique terroir  properties at their historic Napanook Vineyard.  It long has been recognized for producing extraordinary Cabernet Sauvignon, the essential varietal for DOMINUS.  Today the vineyard is planted with  70% Cabernet Sauvignon and the remaining acreage with the other classic Bordeaux varietals: merlot, cabernet franc and petit verdot.  Cabernet Sauvignon, the foundation of DOMINUS, imparts the wine's intense aromas of cassis and cherries with notes of vanilla and licorice.  Merlot gives DOMINUS its deep purple color and flattering roundness, often adding exotic scents of mushroom, wild game and blackberries, while Cabernet Franc brings a supple delicacy and finesse and aging ability.  Petit Verdot contributes dense, lively tannins and completes the wine's fragrance with spicy, floral aromas.   Since its first release, DOMINUS has been known for its complexity and earthy character, reflections of the Napanook Vineyard terroir.  Christian believes that wine begins in the vineyard; consequently, each vintage is unique.  Additionally, different varietal compositions give each vintage distinction.  The 1999 DOMINUS ($110) season was noteworthy with a very dry winter, followed by a cold spring and mil summer.  The berries were quite small, resulting in a concentrated wine that will need long cellaring to reveal its full potential.  Due to small berries and low yields--lowest of the decade--bottling was done one month earlier than usual to preserve the exceptional fruit character.   The 1999 NAPANOOK ($45) is also grown on the historic vineyard that dates back to the mid-19th century at the foot of the Mayacamas Mountains in Yountville.  It is renowned for producing Cabernet Sauvignon, NAPANOOK's essential varietal.  Christian Moueix first released this wine in 1996, intending it to be enjoyed in its younger years.  NAPANOOK is a blend of four varietals chosen from vineyard lots known for their finesse, lively fruit and subtle tannins.  The winemaking team's goal is to find the perfect equilibrium between these elements, creating a wine that is harmonious in balance and pleasurable to drink.  This wine is made to be enjoyed with food.  It will also age well for ten years.  In 1999, "La Nina" created  a dry winter, cold spring and mild summer.  the long growing season resulted in even ripening of the fruit, giving the quality, flavors and desired balance.  New oak was used sparingly to respect the fruity character of the wine.

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"At BUTTONWOOD, we can blither and blather about all sorts of things, but it's our wines that truly speak for us," says the winemaking team.  " Enjoy!"

• BUTTONWOOD 1999 Merlot $18.00: "Cool-growing 1999 made for a longer harvest as grapes soaked up sunshine to help create this lush and approachable wine.  It displays dense, jammy fruit flavors, layered with traces of smoked bacon and followed up by a rich satisfying oak infused finish. This might just be our most versatile merlot yet. Those ripe, juicy fruit flavors provide a foil for highly seasoned dishes like a coffee and spice-rubbed rack of lamb while the supple tannins and background smoke work well with grilled foods.  1920 cases produced.
• BUTTONWOOD 1997 Trevin $30: "This vintage of our Bordeaux-style blend of 49% merlot, 37% cabernet sauvignon, and 14% cabernet franc is outstanding.  Richly flavored and full-bodied, Trevin is a wine of classic dimension. Serve it with a classic beef dish like prime rib or filet of beef.  It won't last long - we only bottled 440 cases.

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BOUCHAINE Winemaker David Stevens says, "This wine has just about everything I like about Pinot Noir: loads of berry fruit, appropriate oak, nice complexity and the structure for it to stand up to food now and improve with a few more years in bottle.  BOUCHAINE 2000 Pinot Noir, Gee Vineyard is $50 and "power and concentration are its beautiful traits, especially when woven into this rich tapestry.  This anniversary release is assertive with a jammy jumble of Marion berries and huckleberries.  Oak is apparent in the smoky nose, on the palate with hints of pipe tobacco, and in the long, crisp finish with  lingering berry and cedar notes.  There's enough structure to carry the wine through many years of cellaring."
    Bouchaine, founded in 1981, is a 104-acre estate (97 acres of vineyard) in Napa's Carneros District (AVA).  Just north of San Pablo Bay, the climate is directly influenced by the fog that floats in each night. The shallow, mostly clay soils are best suited to Pinot Noir and Chardonnay produced by Bouchaine.
    Bouchaine Vineyards, the oldest operating winery in Carneros, was first planted in vines and fruit trees in the mid-1800s by Boon Fly and his family.  After 1900, the property was established as the Garetto Winery and Vineyards.  Johnny Garetto sold the ranch to Beringer Brothers in 1951 and Beringer used the site as their Carneros winemaking facility for the next thirty years. It is now owned and operated by Garret and Tatiana Copeland of Wilmington, Delaware. A massive and long overdue renovation of the winery was completed in 1995.
    Winemaking at Bouchaine is a dynamic process where diversity is created by tailoring vinification and cellar practices to the individual vineyard lots. Most Chardonnay lots are barrel fermented and aged sur lie for six months or longer to add texture and toasty vanilla nuances. A fraction of the wine is cold-fermented in stainless steel tanks to preserve delicate floral aromas. Depending on the vintage, 25-40% of the Chardonnay goes through malolactic fermentation to soften the lean, citrus character of the Carneros grapes. Balance, complexity, and a unique expression of varietal fruit defines Bouchaine Chardonnays.
    Traditional methods of Pinot Noir production begin with one-quarter to one-third whole cluster fermentation in open-top fermenters, punching down 2-3 times daily and gentle racking into barrels after pressing. Red wines sit on malolactic lees for up to 12 months, then are blended and bottled.
    Winemaker David Stevens continues Bouchaine's philosophy of producing wines that are crisp, well-balanced and elegant, that demonstrate the varietal characteristics of fruit grown in the Carneros region and neighboring areas.              

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KENWOOD VINEYARDS proudly marked 30 vintages of Cabernet Sauvignon production with the debut of its 1999 Sonoma County wine.  It captures the superb quality of the vintage and the unique diversity of Sonoma County's premium vineyard regions.  It combines full-bodied fruit and  lush, polished texture.  The growing season yielded intensely flavored Cabs in Sonoma, especially in the mountain vineyards flanking Sonoma Valley that serve as the primary grape sources for this wine.  After stainless steel fermentation, the young wine aged in small French and American oak  barrels for 22 months--keeping vineyard lots separate.  The final blend (76% Cabernet Sauvignon/19% Merlot'5% Cabernet Franc) integrates layered fruit aromas and supple texture, soft tannins in the long, balanced finish.  KENWOOD VINEYARDS 1999 Cabernet Sauvignon is$20 and 55,000 cases were produced.

• KENWOOD VINEYARDS also has released its 2001 reserve white wines.  KENWOOD 2001 Reserve Sauvignon Blanc $15, a perennial favorite, benefited from the long, cool 2001 growing season in Sonoma County.  The bright, lithe wine exhibits peach, pineapple and kiwi fruit enhanced by hints of hazelnut and vanilla.  It's smooth and creamy and crisply balanced by acidity. 
• KENWOOD VINEYARDS 2001 Reserve Chardonnay $20 comes from Russian River Valley--considered by many to be California's foremost Chardonnay region.  It has lavish vanilla, butter, toasty oak complexity and rich ripe pear, citrus and tropical fruit character--a mouthfilling, harmonious, smoothly balanced wine.  It pairs perfectly with poultry and seafood.

KENWOOD VINEYARDS Artist Series is a special treat.  After more than two decades, the Artist's Series Cabernet Sauvignon shows exceptionally the marriage of fine wine and a fine label.  The artistry displayed within the bottle is enhanced by that on the outside.   Yet Kenwood Vineyards and Winemaker Mike Lee have always seen the Artist Series Collection as a work in progress, with each vintage a unique opportunity to excel.  Drawing primarily on hillside vineyards in the Mayacamas Mountains, Mike Lee meticulously crafts each Cabernet Sauvignon to be an ultimate expression of the vintner’s art. Over the years, the Artist Series Cabernet Sauvignon has evolved in style, but never wavered in quality; it consistently ranks among California’s very best.      The Artist Series originated in 1978--the idea was to have a distinctive package showcasing outstanding art..  Local artist David Lance Goines created a beautiful naked woman on a vineyard slope for the first reserve-style 1975 Cabernet Sauvignon. It was rejected by the TABC as  "obscene and indecent" so only 228 bottles with the "Naked Lady" label were permitted to leave the winery--launching the Artist Series in a big way.     One of my favorites is the 1996 by Wayne Thiebaud.   By the 1980s, Winemaker Mike Lee began moving in a new direction, blending wines so mouthfilling fruit was complemented by grace and complexity.  French oak barrels replaced American ones.  In the 1990s, a new aging regimen allowed the wines more time in the barrel and the bottle. These incremental changes had dramatic results--a Cabernet Sauvignon with richly layered fruit, integrated oak and polished texture, enjoyable in its youth but with plenty of potential for cellar development.  KENWOOD VINEYARDS Artist Series 1998 Cabernet Sauvignon $75, the new release, is the 24^th vintage in Kenwood Vineyard’s landmark series saluting the arts.

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SHAFER VINEYARDS reports that some wine trend-watchers have declared that Merlot's moment of glory has come and gone.  Not so, according to President Doug Shafer.  He says, "In general, Merlot  unfortunately has fallen victim to over planting and overproduction.  I fear people will equate it with something thin and green that doesn't express the variety, when in fact Merlot can be--and it should be--a gorgeous wine.  We were there before it became the hot new varietal and we certainly aren't finished with it.  We made a conscious  move in 1999 to push ripeness, looking for bigger, richer style and this release continues that move.  Our Winemaker Fernandez says the 2000 Merlot exhibits intense color with aromas of wet earth, warm herbs and spice, a palate of core sweet plums and black cherry ending with soft elegant tannin--a delicious start to a new decade of wines to come."  SHAFER VINEYARDS 2000 Merlot is $39.  SHAFER VINEYARDS has also released its signature wine--SHAFER VINEYARDS 1998 Hillside Select Cabernet Sauvignon $150.  Doug says that at one point in the decade's most challenging growing season, he wondered if there would be a 1998 Hillside Select.  "It was a tough year, pure and simple--cooler-than-typical spring, unseasonable rain and wind caused extensive shatter, and then heat--at one pint 114 degrees!  We had uneven ripening within clusters, sunburn, you name it.  What saved us?  About 20 years of grape growing and winemaking experience.  We've seen tough years before--'83, '88, '89, '93--and we simply refused to throw in the towel.  Skilled vineyard crews spent 25% more hours opening up the canopy, making pass after pass through the vine rows dropping fruit and pulling excess greenery.  Then we waited as end of harvest rain clouds gathered.  Fernandez and I were patient and waited, and waited and waited--until the fruit reached ideal ripeness.  We spent a whole lot more effort to make a whole lot less wine and it was worth every minute, every sleepless night and heart palpitation.  A vintage like '98 shows the deep-down character of the vineyard.  The SHAFER VINEYARDS 1998 Hillside Select has deep, rich color, exemplary soft tannins and luscious fruit, forward aromatics, a pleasing blend of currants, vanilla and mineral and amazing finish."

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CHALONE WINE GROUP has several new releases. 

• CANOE RIDGE 2000 Merlot, Columbia Valley $20: "bright raspberry and firm structure, cassis, chocolate, roasted coffee with a tough of leather, drinkable on release"
• ECHELON 2000 Syrah, Esperanza Vineyard, Clarksburg $10: "raspberry and blackberry character, hints of pepper and spice, ample oak, soft tannins, balanced and long, enjoy with grilled meats, cheese dishes and spicy entrees"
• ECHELON 2001 Chardonnay, Central Coast $10: "captures the essence of some of the best growing regions in the Central Coast for Chardonnay--Greenfield and other  areas contributes tropical fruit, pear, apple, crisp acidity and backbone. It has forward pineapple, pear tones framed by oak, medium body, silky texture, smooth and lingering."
• ECHELON 2001 Pinot Noir, Central Coast $12: "complex nose of spice, oak an floral notes, explosive cherry in the mouth, long pleasant aftertaste, pair with lamb an d mint, pork loin, grilled fish, various cheeses."
• EDNA VALLEY VINEYARD 2001 Chardonnay, Edna Valley, San Luis Obispo $13: "delicate character, fruit aromas, ripe peach, pear, citrus, barrel fermentation and less aging impart honey, caramel, vanilla and smoky oak, viscous, crisp acidity and long finish."

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BONNY DOON proprietor, the ever originally witty and researchingly philosophical Randall Grahm--the so-named President for Life of BONNY DOON--has enlisted the aid of  John Locke--not the 18th century whiz, but a modern one--to help with day to day matters.  One wonders how long he searched to find a man named John Locke to join him.  AH, that clever man.  The latest releases may be just as inspiring: LE CIGARE VOLENT 2000, Red Wine, California $32 and the Framboise $12.  Of  LE CIGARE, our impresario says "The 2000 is big and rich, but a very different cat from the '99--downright feminine in the manner of a lynx or ocelot. Its presentation is not hot, but rather cool, indeed, way cool and as noir as anything out of James Cain, and as dark as a Huysmanian (I couldn't find the word listed in Webster's Third or the OED--although Huxter, a form of Huckster, preceded "huy")  revel.  The wine is scented with griottes, licorice, anise and beet root, smoked meat and cool dark earth; it is very satisfying and savory. . . this wine is very yin--earth rather than sky, soft rather than hard, waiting rather than acting."   Of the FRAMBOISE $12 for 375ml, he says "Still the essence of raspberry . . . our Framboise derives from three highly aromatic varieties of respberries cultivated in Washington--Meeker, Tulameen and Morrison.  We imagined we were approaching the theoritical limits on the raspberriocity potentiometer, however Morrison provides an extra quantum of flavor . . .befitting the one product that is doing its part to reverse the alarming trends in marital disharmony."  For more amusements, see www.bonnydoonvineyard.com

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VALLEY OF THE MOON 1999 Sangiovese $15: "bright and bold, forward fruit and spice, fresh blackberry, pomegranate, red cherry and raspberry, subtle black pepper, anise, toast and earth notes, mouth filling richness balanced by generous acidity for a long finfish."

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GALLO properties have released a bevy of delicious wines--including a trio of Pinot Noirs and one of my favorites, MARCELINA.

• FREI BROTHERS 1999 Reserve Cabernet Sauvignon, Alexander Valley $24: "Keeping the traditions established by Andrew Frei in 1890, this reserve is crafted to reveal the personality of the land and bring out the natural expression of the fruit.  A cool growing season resulted in an extra long hang time and later than normal harvest, which allowed grapes to ripen slowly to give deep color and a delicious balance of fruit and tannins."
• ANAMAPU 2000 Paso Robles Syrah $20: "a rich color with enticing aromas of ripe black cherries, violets and ripe plums, full bodied, white pepper flavors balanced by rich, meaty texture that amplifies wine's richness, pair with game, robust meat dishes, roasted chicken with rosemary garlic."
• ANAMAPU 2000 Pinot Noir Monterey County $16: "aromas of cherries, sage and cola nut, oak and vanilla notes, medium weight, silky and elegant finish, pair with pepper crusted tuna, roasted lamb with fresh vegetables."
• MARCELINA 2000 Pinot Noir Carneros $32: "This release is the first Pinot Noir for MARCELINA--a winery previously producing only Cabernet Sauvignon and Chardonnay.  It combines intense varietal flavors with luscious aromas of black berry, earth and spice.  It's deep and medium bodied with a lingering finish of French oak vanilla sweetness, complex, lovely structure, pair with roasted meats and lamb, salmon."
• INDIGO HILLS 2000 Cabernet Sauvignon North Coast $12: " medium bodied, well balanced, essentially a food wine, classic varietal aromas and flavors of cherry, plum, and cassis, subtle oak complexity, touch of vanilla, pleasing hint of spice, smooth clean finish"
• Rancho ZABACO 2001 "Dancing Bull" Zinfandel, California $12: "immediately approachable, lively raspberry, black cherry fruit, hints of black pepper, and soft , supple tannins, versatile, pair with marinara sauced pasta, grilled chicken, barbecue beef"

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SOUTHCORP has released several  still wines from Rosemount Estate and its sparkling Seaview Brut--a reasonably priced, well-made sparkling wine.

• SEAVIEW 2000 Brut, Methode Champenoise $9--a delicious bargain: "fresh citrus nose, rich and biscuit-yeast complexity, peach character, acidity fresh and balanced with fruit, extra time on the lees, malolactic fermentation on base wine components, soft creamy texture, clean finish"
• ROSEMOUNT ESTATE 2002 Traminer Riesling$9: "Traminer Riesling is a delicious blend of two of the world's most expressive and flavorsome grape varietals.  Traminer (Gewurztraminer) has a spicy, tropical fruit aroma of lychees and exotic scent, with a generous soft palate.  The Riesling component adds elegance to the finish with lifted floral flavors, and a fine acidity that balances the wine.
• ROSEMOUNT ESTATE 2000 Pinot Noir $11: "Pinot Noir is renowned for its capacity to deliver velvety, soft, perfumed wines of charm and elegance.  It is a variety with subtleties of flavor that many winemakers agree are amongst the most difficult to capture in the bottle--yet presenting delicacy and fragrance along with depth of flavor and a finely grained mouth texture and finish.  Aromas of sweet plum, exotic spices, oak background with hints of tobac and smoke."
• ROSEMOUNT ESTATE 2001 Giants Creek Chardonnay $17: "Giants Creek is a beautiful example of the versatility of the Chardonnay grape and reflects both the vineyards character and the winemaker's skill.  Refined and delicate aromas, spice, toasty oak, balance of rich and spicy fruit, crisp acidity, ripe nectarine, peach, nutty oak, creaminess, refined nature."
• ROSEMOUNT ESTATE 2000 Traditional Cabernet Sauvignon-Merlot-Petit Verdot $30: "tightly structured aromas yet expressive, showing ripe blackberry, cassis and black olive highlighted by tabac and toastiness of oak, dense palate, balanced with fruit richness and varietal character, ripe tannins, core of black currant, cassis and chocolate, oak structure, cedar and smoke."

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ROBERT CRAIG ZIN harnesses the old world character of grapes from the Sierra foothills in a refined, elegant presentation.  Grapes are from a dry-farmed, head-pruned vineyard are small, flavor packed and picked when fully ripe.   ROBERT CRAIG Howell Mt. Cabernet comes from that rugged mountain range east of St. Helena noted for producing Cabernets of great depth and concentration.

• ROBERT CRAIG 2000 Zinfandel, Amador County $24: "complex ripe aromas of plum, tawny port and tabac, licorice and clove, bright flavors of bold black cherry and raspberry, rhubarb, wild grape, spice, long-lived flavorful finish"
• ROBERT CRAIG 1999 Howell Mountain Cabernet Sauvignon $48: "infused with bright, intense black fruit and dark spices in a powerful yet refined offering that conveys the best qualities of this exceptional appellation, full-bodied, mouth filling, exhibiting pure, sweet fruit flavors and ripe rounded tannins in a harmonious, well-balanced presentation"

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GEYSER PEAK 1999 Reserve Cabernet Sauvignon, Sonoma County $40: "Individual batches of cabernet grapes from steep hillside vineyards were selected for this wine.  Each batch was fermented separately.  It is deep crimson with aromas of bright berry, black cherry an cassis combined with smoky barrel notes, sweet vanilla and spicy oak characters.  The palate has great depth of concentrated cabernet franc and a backbone of fine-grained tannin."

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• DRY CREEK VINEYARDS 1999 Reserve Chardonnay, Dry Creek Valley $22: "abundant aromas of apricot, peach, tropical fruit and honey with hints of mango and toasted hazelnuts, rich mouthfeel, flavors of peach cobbler, vanilla, almonds and ripe apples with undertones of butter and toasty oak, pair with fish and light meats in creamy sauces"
• DRY CREEK VINEYARDS 1999 Merlot. Sonoma $19: "aromas of cherries, caramel, chocolate and clove nuances, flavors of dark cherries, roasted coffee, vanilla finish, velvety texture, pair with pork, poultry or lamb"

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"We started FOREST GLEN ten years ago with the commitment to bring wines of quality and character, consistency an value  to everyday wine drinkers," says General Manager Gary Ramona, "and with our first releases of Chardonnay, Cabernet and Merlot we found a tremendous welcome that has never ended."

• FOREST GLEN 1999 Oak Barrel Selection Cabernet Sauvignon (gold medal winner) $10 "We started FOREST GLEN with the commitment to bring wines of quality and character to everyday wine drinkers.
• FOREST GLEN 1999 Oak Barrel Selection Shiraz $10

"I am very proud of these wines," says Winemaker Ed Moody.  "This Shiraz is one of our best since we introduced the varietal in 1995 and the Cabernet continues our tradition of making high-quality Cabernets year after year.  We do this through excellent sourcing and vinification with an eye on what our consumers' tastes and budgets."

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STONE CREEK 2000 Special Selection Cabernet Sauvignon California $8: "blackberry and jammy fruit, hint of earthiness, medium bodied, well balanced, partially aged in oak, rich flavors of ripe black berry and currant, accessible style for immediate enjoyment"

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BERINGER FOUNDERS' ESTATE 1999 Zinfandel, California $12: "Zinfandel is California's classic.  Its frit flavors jump out at you--ripe blackberries, succulent plums, spicy notes of cinnamon, clove and peppercorn.  Layers of flavors support the structure, sooth and delicious with herb-crusted  pork, seasoned Italian sausages and farmhouse cheeses."   

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MARQUES DE ARIENZO 1997 Reserva (95% Tempranillo) $15: "shows black cherry, touch of vanilla, some spicy nuances, touch earthiness, medium body, elegant mouthfeel, light tannins"

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CLOS DU BOIS has released its four Classic Wines, "representing the consumers favorites.  They reflect the accessible and elegant winemaking style with fruit sourced from those regions that are best situated to each varietal, allowing our winemaking team a palette of flavors to craft blends and enhance character." 

• CLOS DU BOIS 2001 Sauvignon Blanc (90% Sauvignon Blanc/10%Semillon) North Coast $10: "lime, ginger, coriander and lemon grass aromas, citrus blossom and toasty oak, crisp mouthfeel, flavors of melon, citrus and vanilla, refreshing mid-palate, lingering grapefruit, smoky finish, pair with oysters, lemon chicken, risotto"
• CLOS DU BOIS 2001 Pinot Noir Sonoma County $17: "allspice and toasted hazelnuts, aromas of dried cherries, caramel and toffee, smooth mouthfeel, forward fruits of cherry and plum, creamy vanilla finish, serve with herbed chicken, peppercorn steak, grilled salmon"
• CLOS DU BOIS 2000 Merlot, Sonoma $18: "fresh grape flavors, soft ripe berry fruit character balanced by toasty oak, pair with meatloaf, hearty lamb stew, lasagna, sweet Italian sausages"
• CLOS DU BOIS 2000 Cabernet Sauvignon, Sonoma $17: "We're reaping benefits of new clones from ten years of replanting.  Vineyards are producing darker wines with concentrated fruit flavors, smooth ripe tannins.  In addition, we're sourcing new plantings of Cabernet Franc with improved trellis systems, which tame the natural vigor of the varietal and produce higher quality grapes.  This wine has aromas of cherries, toast and spice nuances, medium body, supple texture, great character on the finish, pair with grilled meats, rich stews, tomato pasta dishes."

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• ATLAS PEAK 2001 Chardonnay, Atlas Peak, Napa Valley $16: "To highlight the ripe bright fruit qualities, the grapes were crushed and pressed lightly using only the free-run juice.  Aging in French oak barrels and malolactic added layers of toasty vanilla and creamy nuances to the stone fruit and citrus components, pair with seafood, grilled shrimp or salmon, crab cakes."
• ATLAS PEAK 2000 Sangiovese, Atlas Peak, Napa Valley $16: "aromas of spice, violets and berries well balanced with spicy vanilla, medium body, long spicy finish, pair with grilled meats, barbeque, red-sauced pastas or pizza."

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BUENA VISTA has released four Carneros estate wines.  Founded by Hungarian wine pioneer Count Agoston Haraszthy in 1857, Buena Vista is California's first premium winery.

• BUENA VISTA 2000 Pinot Noir, Carneros $22: "A graceful wine that delivers ripe tannins and silky mouthfeel, aromas and flavors of wild strawberries and hints of earth integrated with notes of vanilla and clove, well balanced and elegantly layered with a long finish."
• BUENA VISTA 1999 Merlot, Carneros $22: "an impressive example of Carneros fruit, well balanced, full bodied, packed with pomegranate and chocolate, many layers, rounded and smooth tannins"
• BUENA VISTA 1999 Cabernet Sauvignon, Carneros $20: "intense color, aromas of blackberry, vanilla and cedar, full bodied, smooth and flavors of berry,  with cassis, vanilla highlighted by spice, well-rounded tannins, long mocha finish"
• BUENA VISTA 1999 Chardonnay, Carneros $18: "balanced, easy drinking, tropical fruit flavors well integrated with  spicy oak nuances, ripe yellow apples, coconut, pineapple, banana and lingering nutty finish"

KORBEL Contest: Top Ten Tips to Secure a "Yes" to a Marriage Proposal

    On the verge of proposing, but feel the pressure to make it "perfect?"  Fret no longer.  Korbel President Gary Heck is helping three lucky winners make their dream proposal come true in the first annual "Korbel's Perfect Proposal Contest." The contest culminates on Valentine's Day 2003.
    Korbel is inviting Americans to enter "Korbel's Perfect Proposal Contest" by describing their dream proposal scenario and the reasons why they deserve to win. Three lucky first prize winners will receive a diamond ring courtesy of adiamondisforever.com, and have their perfect proposal coordinated by internationally recognized event planner Sharon Sacks, founder and president of Los Angeles-based Sacks Productions, Inc.  From the flowers to the champagne toast, your ultimate proposal can become a reality, and one grand-prize winner will be selected from the three first prize winners to receive $10,000 toward a luxurious honeymoon or wedding reception.
    Entries will be judged on creativity, originality and romantic theme.  Entries will be accepted through December 15, 2002. 
    Make no mistake, men ­ it’s not just a diamond that’s “forever” ­ when it comes to proposals, the memories of the pomp and circumstance that accompany the “will you marry me?” question last just as long. Your intended will be repeating her proposal story to everyone she knows.
       
Top Ten Mistakes Men Make While Proposing:

After researching more than 10,000 proposal stories and spending years in the industry advising men on popping the question, Cuellar has compiled this list of mistakes to avoid, ensuring your proposal is blissful:
1. Proposing on a holiday or birthday: Consider picking a day meaningful to your relationship, such as the anniversary of your first date. Your girlfriend wants her day to shine – don’t propose on a holiday that can’t be yours as a couple.
2. Allowing other women to try on the ring: It’s smart to get a second opinion, but don’t use your fiancée’s friends as guinea pigs. Make sure your fiancée is the first of her friends to see and wear her ring, and let her enjoy the fun of showing it off for the first time.
3. Leaking the news: When you’re ready to pop the question, don’t spill the beans to too many “confidants.” Sharing the news with friends and family is more exciting if you do it together.
4. Forgetting her family: Pull your manners out of the closet and call the appropriate member of her family for “the talk.” According to a recent survey conducted by Korbel, 42 percent of Americans feel the act of asking a woman’s family for her hand – whether it be her father, mother or even a sibling – is still a time-honored tradition.
5. Playing hide and seek with the ring: Imagine this: you’re about to propose to your girlfriend when she swallows the ring because you “cleverly” hid it in an ice cream cone or cocktail. Sending your fiancée to the emergency room might not be the best way to start your future.
6. Staging a practical joke: Minutes before the proposal, throwing your girlfriend off by convincing her that you’re in jail or that you won’t be ready for marriage for years could have unintended consequences.
7. Missing the VIP treatment: Do your research and you’ll find that many venues are happy to create a special setting for your proposal. For example, many theaters will schedule private screenings, restaurants can provide champagne toasts and amusement parks can offer private rides.
8. Exhibiting suspicious behavior: As proposal time approaches, make sure your behavior remains consistent with how you act on a daily basis. Repeatedly touching your pocket to make sure the ring is secure and coming up with off-the-wall excuses for your whereabouts can both be giveaways to the bride-to-be.
9. Acting like you settled: A surefire way to ruin any proposal is to start with any of the following statements:
“You win.”
“We’re not getting any younger . . .
“In spite of what my mother says . . .”
“I have sowed my wild oats.”
10. Losing sight of what the proposal is all about: Your proposal will be perfect if it is honest, heartfelt and passionate.