The Sarah Jane English Newsletter:  57th Edition
June 21, 2003

 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

• CAMELOT 1999 Cabernet Sauvignon, California $10 $
• BERINGER FOUNDERS' ESTATE 1999 Cabernet Sauvignon, California $12 $
• GALLO of SONOMA 1999 Cabernet Sauvignon, Sonoma $13 $
• IRON HORSE T-bar-T 1999 Proprietor Grown Cabernet Franc, Alexander Valley, $26
• SIGNORELLO 2000 Seta, Napa Valley White Wine, 60%Sauvignon Blanc/40%Semillon, $25 (897 cases)
• BECKMAN VINEYARDS, 2001 Estate Syrah, Santa Inez $22
• FESS PARKER Frontier Red Lot 22 California Red Table Wine $10$
• ALEXANDER VALLEY VINEYARDS 2000 Estate Chardonnay Sonoma$15
• GAINEY 2001 Riesling, Santa Inez Valley $12$
• ANTINORI Campogrande 2001 Orvieto $10$
• ATLAS PEAK RESERVE 2000 Sangiovese, Atlas Peak, Napa $30
   

WINERY OF THE MONTH, Fall Creek Vineyards Celebrates 20th Year--Owners Susan and Ed Auler were modern wine pioneers in Texas during the 1970s when they planted grape vines in the Texas Hill Country.                                                                                                          TWENTY HIGHLIGHTS FROM PAST 20 YEARS AT FALL CREEK VINEYARDS
1.In April, 1983, Fall Creek Vineyards opened the present winery facility amid a flurry of activities surrounded by a sea of iridescent bluebonnets as 1000
guests and journalists enjoyed Loy Blanton’s music, delectable food and the new Fall Creek Vineyards wine releases.
2.Fall Creek Vineyards’ first Chenin Blanc topped the “Wine and Spirits Buying Guide” for all Chenin Blancs in America. (1983)
3.Fall Creek Vineyards’ wines were served at President Ronald Reagan’s Inauguration as one of 50 American Wineries invited to be part of the “Taste
of America.” Only two wineries were chosen other than those in California. (l985)
4.Fall Creek Vineyards’ wines were selected as the Texas Sesquicentennial wines to be featured at the Texas Sesquicentennial Capital Ball. (1985)
5.In April 1986, Susan and Ed Auler founded and hosted the 1st Annual Texas Hill Country Wine and Food Festival, now in it’s 18th year and newly
renamed the Saveur Texas Hill Country Wine and Food Festival.
6.Fall Creek Vineyards held its first annual “Grape Stomp” in 1988 and has drawn about 2500 visitors to that event each year.
7.Fall Creek Vineyards’ Sauvignon Blanc and Chenin Blanc were chosen to be served at the “Taste of America” for President George Herbert Walker
Bush’s Inauguration. (1989)
8.The Tow Precinct of Llano County was voted “wet” thus allowing for the sale of wine in the home precinct of Fall Creek Vineyards. (1989)
9.Fall Creek Vineyards’ 1987 Cabernet Sauvignon and 1988 Sauvignon Blanc were selected to be served at a Texas barbeque hosted by President and
Mrs. George Herbert Walker Bush in Beijing China. (1989)
10.Ed Auler made application with the Bureau of Alcohol, Tobacco, and Firearms (BATF) for a “Texas Hill Country” viticultural area and received the
designation in 1990.
11.In 1990, Fall Creek Vineyards Tasting Room was built and opened for public tastings, daily tours and special events.
12.Fall Creek Vineyards’ 1990 Chardonnay tied for top honors in a competition of Texas Chardonnay and French white Burgundy in Burgundy, France, July 22, 1991.
13.Fall Creek Vineyards’ 1991 Carnelian received the third highest rating of 1100 wines in the Atlanta International Wine Competition.
14.Fall Creek Vineyards’ Granite Reserve, Chenin Blanc and Cascade collectively receive twelve “Best Buy” awards in American wine ratings.
15.Fall Creek Vineyards’ 1996 Chenin Blanc was rated “Best New World Chenin Blanc” in the 1997 New World International Wine Competition.
16.Fall Creek Vineyards received the prestigious Addy Award for new label design: a gold embossed contemporary rendition of the 100’ Fall Creek
waterfall for which the winery was named. (1998)
17.Fall Creek Vineyards released its first super-premium wine, labeled Meritus, a blend of Cabernet Sauvignon, Merlot and Malbec. (1998)
18.Fall Creek Vineyards’ 1998 Sauvignon Blanc was the first Texas wine to be given a “Best Buy” Award by the “Wine Spectator.” (1998)
19.Susan Auler was named by “Wine and Vines,” the wine industry trade magazine, as one of the top 50 people in the wine world. (1998)
20.Fall Creek Vineyards’ 1998 Reserve Chardonnay and 1998 Reserve Cabernet Sauvignon were served at President George Walker Bush’s
Inaugural festivities in 2001, Washington, D.C.                                                                                                                                                                                       Special Fall Creek Vineyards 20th Anniversary events will be offered throughout 2003 and will be posted on our web site: www.fcv.com  In celebration of the
heritage and history of Fall Creek Vineyards (1983 to 2003) a video will be available for showing at various events throughout the year. “Our rubric has always been quality first, and we are definitely growing a Texas tradition,” says Ed Auler.  For additional information call 915-379-5361.

WINE COUNTRY Update, Santa Barbara County
  From modest beginnings in 1800 when a priest brought cuttings from Mexico, wine is now Santa Barbara County's leading agricultural business.  The county produces more than a million cases annually.  Santa Barbara County is its own best reward.  This beautiful part of the American world is increasingly recognized for its fine wine production.  I first discovered the area about ten years ago when Texan-turned-Californian Fess Parker invited me to come visit.  His Santa Inez Valley  winery was being constructed at the time and his son Eli was working on his wine skills.  Fess and his wife Marty and I  chatted and dined and visited and dined and then Fess generously assigned his public relations lady, Katie O'Hara (true name), to show me around the county for a week!  She took me to as many wineries as she could and then introduced me to others who showed me their own properties: Zaca Mesa, Gainey, Byron, Cambria, Santa Barbara, and then to San Luis Obispo (Meridian, Talley and Eberle).   Now that exhibits Fess' Texas-like hospitality at its best.  The Parkers are mighty fine folks, just the sort it's easy to wish well, and better yet to help celebrate deserved recognition for a job well done.  Eli is making mighty fine wine.   Fess was back in Austin in March 2003 to receive an artistic award and invited some friends to share his son's wines.  Eli is a top notch winemaker now and it was exciting to taste all the good things he has done to make FESS PARKER Winery and Vineyards (please see 56th Newsletter) wines so delicious.  Other awards acknowledge the progress; such as, FESS PARKER wines being chosen one of the "Top 50 Favorite Restaurant Wine Brands" in the April 2003 Wine & Spirits Annual Restaurant Poll. In addition, their American Tradition Reserve Pinot Noir was listed in the "Most Popular Pinot Noirs" category.  If you visit on an August weekend, Fess Parker, and Shakespeare Santa Barbara, a non-profit organization, invite the public to the second annual Shakespeare Santa Barbara Festival, for a tasting of ultra-premium wines and dinner followed by an outdoor performance of William Shakespeare's The Taming of the Shrew.
RICHARD LONGORIA WINES (please see 56th Newsletter) was another new-to-me winery when I first visited Santa Barbara County.  At that time Rick was making wines at Gainey (another delicious Santa Barbara wine) and he gave me a thorough tour and tasting.  But Rick and Diana were wine pioneers in the region, establishing  their family operated wine business in 1982 after Rick worked in Northern California (Chappellet Vineyard, etc.) and along the Central Coast.   They also were my gracious hosts and so enthusiastic about the lovely wines this region is capable of producing.  I've enjoyed my friendship with  Rick and Diana and their wines for almost a decade and watched the evolution with pride and pleasure.  They produce small amounts of ultra-premium, hand-crafted wines.   In 1997 they opened their winery,  23 years after Rick's first job at a winery and fifteen years after starting his own business, Rick gave up steady employment to devote his full energies to his winery business.  LONGORIA wines are small treasures, worth the search, and just as with every family wine project, Diana adds enormously.   Total production is about 4,800 cases, hopefully 6, 000 cases within the next few years. 
WILD HORSE Winery and Vineyards in 19 short years has grown to take its place as one of the Central Coast's leading producers of premium varietal wines. Owner Ken Volk says, "Our success is rooted in a commitment to crafting wines that are consistently high in quality and represent a good value.
I named Wild Horse for the wild mustangs which roam east of our estate--descendants of the first Spanish horses introduced to California.  Wild Horse evokes images of the free and unbridled, a dynamic spirit which is manifested in our constant exploration of wine grape varieties and winemaking techniques.  It is this spirit of adventure which can be found in all Wild Horse employees, from the vineyard to the tasting room."  Ken is full of information about the region and happily enlightens guests with many fascinating stories.  He is indefatigable, and during our thorough touring could have worn out a high school football player or delighted the class summa cum laude.   Don't miss visiting Wild Horse and tasting his heartfelt crafted and delicious wines.        GAINEY :  In 1962, Daniel C. and son Daniel J. Gainey bought 1,800 acres in the Santa Ynez Valley where they combined cattle, farming, and Arabian horse breeding.  In 1984, Dan J. Gainey retired to devote himself to making wine.   He planted 51 acres of vineyards in 1983 and in November of 1984 opened the Spanish-style winery.  Soon after, Dan's son, Dan H. Gainey,  joined his father to produce premium, hand-crafted wines.  "It has always been the potential of the land that has guided the Gainey family," Dan H. said.  "With over 40 years of family farming experience, we have a special connection to the land.  We realize the importance of owning vineyards to make great wine and are committed to exploring the diversity of the Santa Ynez Valley--a unique region with two distinctly different micro-climates.  We have added 32 acres to our original "Home" Ranch, primarily planted with Bordeaux varietals: Sauvignon Blanc, Merlot and Cabernet Franc."  In 1996, they purchased 120 acres in a cooler section of Santa Ynez Valley, more suitable for Burgundian varietals, and planted 35 acres of Chardonnay and Pinot Noir.  Syrah was also planted.   The Gainey Vineyard produces 18,000 cases annually.  All the wines (please see below) have won many awards.  This consumer friendly winery  attracts hundreds of visitors.   Guests enjoy Gainey wines in scenic picnic area as well as the extensive program of annual events: outdoor summer concerts, winemaker dinners, cooking classes and our annual Crush Party.  For information: (805) 688-5864 ext. 0, www.gaineyvineyard.com   

 LUCAS & LEWELLEN Vineyards   Pioneering growing  premium grapes in Santa Barbara County, the Lucas brothers planted their first vineyard in the Santa Maria valley in 1970.  Judge Royce Lewellen joined forces in 1996 to form Lucas & Lewellen Vineyards, a venture that continues to grow and sell grapes of the highest quality.   Choice lots are selected from Lucas & Lewellen Vineyards (Santa Ynez, Santa Maria and Los Alamos Valleys--three principal wine grape growing regions of Santa Barbara County) so Winemaker Dan Gehrs can create their limited fine wine.  These valleys run west from the coastal mountains to the Pacific Ocean, allowing warm days and cool nights to produce a long, gentle growing season.  For example, the Goodchild & Old Adobe Vineyards--Santa Maria Valley: Along the Foxen Wine Trail, these vineyards consistently produce prize-winning Pinot Noir and Chardonnay grapes. The soils vary from clay and gravel river deposits to hillside and hilltop sites reminiscent of the great vineyards of Burgundy.    Utilizing both traditional and modern methods, Lucas & Lewellen make every effort to produce healthy vines essential to the production of premium wine grapes. To provide maximum leaf exposure to the sun, vines are trellised using the Geneva double curtain and other trellising systems to spread the vine canopy. Hedging vines and removing leaves by hand help the vines produce balanced and healthier crops. Attention to the nutritional needs of the vines means that each vine can continue to feed its grape clusters while the fruit hangs to ultimate ripeness. Finally, harvesting only by hand provides the cleanest select fruit for the winemaker's creative skill.    www.llwine.com

BUTTONWOOD WINERY  
Betty Williams, founder and keeper of the vision of how land should be used, purchased Buttonwood in 1968.  The winery was her vision and led to the beginning of the vineyard in 1983.     BUTTONWOOD WINERY is a 39-acre vineyard across a sun-drenched mesa in Santa Ynez Valley on the 106-acre property.   Bret Davenport, president and managing partner, says, "We now have 33,000 vines, small in the world of wine, but huge to us.  Our varietals--sauvignon blanc, semillon, marsanne, merlot, cabernet sauvignon, cabernet franc, and syrah-- reflect our preferences for Bordeaux and Rhone style wines.  They grow perfectly in our location.  But it's one thing to grow outstanding fruit and quite another to make excellent wine. That's where winemaker Michael Brown's expertise comes in."   Educated in his native Australia as well as the University of California at Davis, Mike spent six years gaining experience at wineries throughout Santa Barbara County.  By the time he arrived at Buttonwood he knew how to translate the quality of our fruit into remarkable wine; wine meant to be consumed with food; wine with aging potential.  10,000 cases are produced a year and quite frankly, we have a great time doing it. The satisfaction of what we do spills over to our tasting room where laughter and lively conversation abound.  So on your next trip to Santa Barbara County come visit us in the Santa Ynez Valley. We’ll be waiting to welcome you to Buttonwood Farm and taste some wine with you.  www.buttonwoodwinery.com

ZACA MESA: "Foremost, Zaca Mesa, where our vineyards are rooted, is a place," my friend Jim Fiolek tells me.  "This elevated plateau with its extraordinary vistas lies within the unique Santa Barbara coastal mountain corridors.  Here, the land is softly painted by sunlight, directly cooled by Pacific windstreams. For over 2000 years its bounties and its beauty were revered by the Chumash Indians. The Spanish settlers who arrived in the seventeenth century were the ones who named it "La Zaca Mesa,"  'Zaca'  from the Chumash-meaning 'peaceful' and 'Mesa' meaning 'table.'    At over 1,500 foot elevation, the Zaca Mesa vineyards are among the highest in Santa Barbara County. Warm sunny days and cool, breezy afternoons produce temperature conditions ideal for our Rhône varietals: Syrah, Grenache, Mourvedre, Viognier, Grenache Noir, Cinsaut and Counoise.
    "This land has always driven our approach to farming. Way back in 1978, when Zaca Mesa was established, it was the first Santa Barbara County
winery to plant the lush and luscious red/black Rhône grape Syrah. Zaca Mesa's estate program is now dominated by the incredible, blend-able
Rhône superstars.
    "We are committed to the highest quality grapes, so year-round, twenty-four hours a day, seven days a week, Ruben and his crew manage
our 246 vineyard acres to maximize the unique character of our fruit. This means conservative cropping, resulting in fewer tons per acre, careful
pruning to achieve that delicate balance between vigor and crop, and leaf pulling to encourage healthy cluster development.
    "Our 1993 Zaca Vineyards Syrah placed sixth in the world in Wine Spectator's "Top 100 Wines of 1995" and quickly became a benchmark
for California, Cote Rotie-style wines. This was the first American Syrah to be blended with the exotic white grape, Viognier.
   "Our wines are true to the uniqueness of our estate fruit, with a focus on quality. We are always working with new and exciting varietal blends,
wines that pair perfectly with the cuisine of today. A little something off the grill and a glass of Zaca Mesa Syrah (or Chardonnay... or Z Cuvee...
or Z Gris...), we are proud to bring our vineyard to your glass." www.zacamesa.com

BECKMAN VINEYARDS:  Tom Beckmen founder of the Roland Corporation US, pioneered electronic music--merging music and computer applications. He credits his success to recognize talents and trends. "Building the Future," he says, " was the answer and now my interests are focused on innovations for wine growing in the Santa Ynez Valley.   I want to become the largest family-owned mountain vineyard in Santa Barbara County--a vineyard that specializes in Rhone style grape varietals.  This emphatically is not a hobby.  My wines must be worthwhile for me, my family and the public who drink them."
Tom had a passion to return to the land.  Born and raised outside of Chicago, he was the son of a cattle buyer.  He spent his summers working on farms and in college he managed farm programs to support his education.  "Farming gave me the patience to appreciate the time it takes to establish vineyards and  handcraft and age wines to be the best."  Son Steve Beckman changed educational pursuit from archeology to winemaker in 1994 when his father started Beckman Vineyards.   Mostly self-taught, he has worked with viticulturalist Jeff Newton to home his craft.  He says he has a strong sense of being in the right place at the right time.  Steve and his father are respected for their work with Rhone varietals in Santa Barbara. www.beckmenvineyards.com
BYRON VINEYARD &WINERY: Byron Vineyard and Winery was founded in 1984 by winemaker Ken Brown. With years of experience as a winemaker in Santa Barbara County, Ken recognized the region's potential for great wines in the Burgundian style, and was the first winemaker to introduce Rhone-style
grape varieties to the area. The first crush at Byron Vineyard & Winery produced 7,600 cases, and Byron soon gained national recognition for
high quality Pinot Noir and Chardonnay.
In 1990, the Robert Mondavi family purchased Byron, and Ken Brown became Winemaker and General Manager. He and Tim Mondavi, Robert's son, set about designing the new Byron Winery as an expression of their shared belief in natural farming, experimental viticulture and gentle grape handling. They wanted to eliminate pumping, which shears grape stems, skin and seeds, allows tannins and other harsh elements into the juice and can make wine bitter.
With the aid of noted architect R. Scott Johnson, who designed the Opus One winery in Napa Valley and San Francisco's Transamerica building, Ken designed a multi-level winery that replaces pumping with gravity flow, resulting in more complex, dynamic wines. The result is a remarkably smooth wine.
Byron's vineyards were expanded and replanted as Ken Brown experimented with trellising systems, new rootstocks and clones, row orientation, and planting density in his quest for the perfect grape.  www.byronwines.com

SANTA BARBARA WINERY and LAFOND Winery and Vineyards:  Santa Barbara Winery is the county's oldest winery.  Founded in 1962 by Pierre Lafond, eight varietals are grown at the Lafond Vineyard to make wines for the Santa Barbara label.  Pierre's estate winery is located at Lafond Vineyard which straddles the Santa Ynez River.   Lafond Winery and Vineyards specializes in Vineyard Designated wines; that is,  wines whose grapes come entirely from a single vineyard, in this case from Santa Rita Hills, Santa Ynez Valley, Santa Barbara County.  In addition to the Lafond Vineyard, other  designated lots from Sweeney Canyon, Stolpman, Joughin and other vineyards appear as Vineyard Designated Wines also. These are vineyards which, year after year, produce fruit of exceptional quality. www.sbwinery.com and www.lafondwinery.com    Wines from these wineries are just a few I've tasted recently (please see tasting notes in previous Newsletters in "Archives"); however, Santa Barbara County has many fine wines worth investigating.  Please see www.sbcounty.com for more information on wineries like Andrew Murray, Au Bon Climat, Babcock, Bedford Thompson, Cambria, Sanford, Stolpman, etc.

ABUNDANCE VINEYARDS--a new-to-me wine whose producers make me want to know more!           ABUNDANCE VINEYARDS identifies itself  as a "family of friends growing great wines from the best parts of a few rare and powerful vineyards."   Abundance Vineyards' crew believes in several things; "first and most importantly, grow delicious wine. We firmly believe also that wine embodies renaissance, the notion of re-birth, connecting people and places.  Lastly, we believe in having fun!
We also believe in good gardens, good food, our best friends--and our vineyards are best-of-friends too.  We're dedicated to producing the same varietals from the same vineyards year-after-year.   These vineyards caught our attention from a thousand others that we've  made wine from over ourcollective careers.  All our vineyards were planted by the families that  continuously have owned and cared for these estates.
We're dedicated to three varietals from four red vineyards: Syrah from French Camp Vineyard in Paso Robles, old vine Zinfandel from Mencarini Vineyards in Lodi, and two Pinot Noirs from Brick Hill Block Vineyard in the Sonoma Coast appellation, and Bien Nacido Vineyard in Santa Maria.
We make three  white wines: Pinot Blanc from Yount Mill Vineyard in Napa Valley, Viognier from Beckstoffer Vineyard--Talmage Block in Mendocino, and Chardonnay from Bien Nacido Vineyard in Santa Maria.
Our  winemaking style is deliberate and distinct: We think before we act.  We're devoted to our customers and believe that people are not interested in anonymous wine.  If presented with a truly standout, they will choose it.
Our Abundance philosophical road map is called Harmonic Winegrowing--we listen to the vineyard's beautiful music and make sure it gets in the bottle.
We believe wine embodies renaissance, the notion of re-birth, connecting people and places, through an animating principle evolved in the wine itself. We call this principle Harmonic Wine Enjoyment. It is our philosophical guide on how to make enjoyment sustainable... and abundant.

• ABUNDANCE VINEYARDS Pinot Noir Bien Nacido Vineyards, Santa Maria Valley, Santa Barbara County $35: " It always delights me to make wine from Bien Nacido Vineyards. It is one of the magical vineyards of this continent. The vines have a natural power to produce wines that are true and unique expressions of the sun, weather, and all of our efforts. And the quality of the grapes is what winemakers dream about... The fruit from this vineyard bears the distinctive character of the Upper Santa Maria Valley--a spice underlying mix of black pepper, grapefruit, various types of dried mints, and tobacco/leathers. Bien Nacido owns the most cosmopolitan mix of these aromas and flavors.  A restrained use of oak adds just the right amount of toast, toffee, and other fire-derived flavors.  And the finish can go on for as long as you like to let your imagination run.  The bottle bouquet?...An exciting mix of all of the above plus blackberry jam, hints of warm tangerines and pomegranate, with a high note of cedar wood. There is a bit of electricity when I inhale these scents. And if my intuition is correct, that voltage will increase as this noble wine ages," says Winemaker Bob Goyette (and pet--I might add!!).  Winegrowers: The Miller Family, Chris Hammil, Bob Goyette & Bruce Rector
• ABUNDANCE VINEYARDS 1999 Syrah, French Camp Vineyard, Paso Robles $18: "This wine is deep. It's no Johnny-One-Note.  Consequently, it's harder to define. One professor defines Syrah as: "Intense blackberry, cassis, black pepper, violets, smoke, and tar."  They're all there,  so ours is a classic.  But it's more--a fusion, rather than a list of individual flavors.  The sum total is more than the parts.  It's easy to get lost in this wine... so I prefer to describe its blending of flavors subjectively with the word "depth."  That leads to integrated. Which leads to contemplative, which leads to ‘constructive brooding' or, what might be a little easier to understand, ‘constructive dwelling upon'. Our 1999 Syrah has the sort of qualities that allow each of us to have our own intimate experience with it. But it doesn't demand intimacy, it's just there if we want it." Winegrowers: Hank Ashby & the Millers, and Bob Goyette & Bruce Rector
• ABUNDANCE VINEYARDS 2001 Old Vine Zinfandel,  Mencarini Vineyards (Dino's back porch) , Lodi $14: "Notes from the Winemaker – This wine makes us happy. We have lived up to our stylistic goal: Zinfandel as comfort food. It warms your heart and makes it swell with the fruit flavors. Big blueberries and blackberries, in a background of ripe and deep plums. The wine expresses two plums: fresh and freshly stewed.  And, there's a little dance of Fall flavors, with cooked cranberries and a touch of pie with raisins.  Dense and intense, it also respects matching food.  Fruit flavors are not over-blown. Our style keeps that in mind that it's more important to be able to harmonize wine with cuisine than make it a museum piece. The vines are the museum pieces.  Winegrowers: Dino & Ron Mencarini, and Bob Goyette  www.abundancevineyards.com

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NEWS

CLOS DU BOIS COO Jim DeBonis for Allied Domecq Wines USA has named Erik Olsen winemaker for Clos du Bois.  He heads up winemaking, enology and quality control departments.  Olsen most recently made wines for Chateau Ste. Michelle in Washington.

POP A CORK! DOMAINE CHANDON Celebrates 30 Years.
Domaine Chandon's pioneering efforts as Napa's first French-American sparkling wine venture continue to break new ground with its food-loving wines, both sparkling and varietal stills in this its 30th year.
"We're making uniquely Californian world class wines," said Wayne Donaldson, Domaine Chandon's executive winemaker.  "We're trying to drive forward a California style that is not a "me-too" Champagne."
Thirty years ago, Bob Mondavi grasped the potential of the Napa Valley like few others and founded his trailblazing Robert Mondavi Winery.
He counts Domaine Chandon as a fellow traveler.
"The arrival of Domaine Chandon was a ringing international endorsement of our potential, and we worked closely together for years to promote our wines," he said. "Domaine Chandon has been a wonderful partner in the growth of Napa Valley to its position as the premier winegrowing region in America."
When France's Moët et Chandon set its sights on the little known Napa Valley as the next world class sparkling wine region, it helped establish California's reputation as one of the world's top wine regions.
Domaine Chandon was one of the first wineries to see the potential of the cool-weather Carneros district, a southern Napa Valley viticultural area
now famed for its fog-loving Pinot Noir and Chardonnay vineyards. The winery was first to plant Pinot Meunier, another classic sparkling wine grape and Domaine Chandon is still getting noticed three decades later.  Its on-site restaurant showcases the compatibility of pairing sparkling wine with food and in so doing has helped establish the region as a renowned dining destination.
In addition to producing premium quality sparkling wine and now a highly regarded line of still wines, Domaine Chandon's mission is to show that
sparkling wine suits any meal.
Domaine Chandon, Inc. is the leading sparkling wine producer in the Napa Valley and an emerging producer of varietal wines. Founded in 1973,
Domaine Chandon was the first American sparkling wine venture established by a French Champagne house (Moët & Chandon). Domaine Chandon is located at 1 California Drive, Yountville CA 94599.  800-736-2892 or visit www.chandon.com.
YELLOWSTONE NATIONAL PARK - The Yellowstone Association Institute (YAI) is offering several programs that maximize the experience of wildlife viewing and learning.   "Wolf restoration and grizzly bear conservation particularly fascinate Yellowstone visitors," said Jim Williams, Institute program manager.  As one of the last lower 48 states to harbor all of its original predators, YAI  will offer field seminars focusing on predators. Seven of the programs are new and taught by park scientists who give an insider's perspective.  This year's include: The Ecology of the Greater Yellowstone Grizzly Bear, May 24-26; Predator-Prey Systems, June 19-20; Predator Conservation in the Greater Yellowstone Ecosystem, August 1-3; Ripple Effect: The Ecology of Wolf Restoration, August 4-6; and Autumn Wolf Ecology, October 3-5. Field seminars last from one to four days and are limited to 13 participants. Simple and comfortable log cabins are available at the Institute field campus for $22 per person per night.  Rates for Institute courses are $55 to 65 per day, and Yellowstone Association members receive a $10 discount.
For backcountry exploring,  there are nine new wolf and bear backpacking courses.  In 2003, Backpacking in Grizzly Country will be offered six times - June 17-21, June 24-28, July 13-17, July 20-24, September 3-7, and September 17-21. Wolf Backpacks (June 7-11, June
11-15, and July 26-30) focus on the close study of a single pack.  Tuition for the five-day wolf and bear backpacking courses is $330 to $350 per person and includes expert instruction, campsite reservations and group camping equipment - tents, stoves, bear ropes, etc. Registration for each course is limited to eight participants.  Shorter Wildlife Ed-Ventures are available.  To register for any of these programs or for more information, call the Institute registrar at 307-344-2294 or go to www.YellowstoneAssociation.org.
YELLOWSTONE NATIONAL PARK's lodges and campgrounds operated by Xanterra Parks & Resorts will reopen hotels for the summer season on May 2, 2003.   To avoid reservations fees often associated with third-party reservations services and websites, travelers should make reservations for rooms, campsites and activities directly with Xanterra Parks & Resorts by calling (1) 307-344-7311 or visiting
www.travelyellowstone.com. 

ST. SUPERY Winemaker Michael Beaulac has grafted over five acres to malbec grapes on their Dollarhide Ranch property. He also preserved the petit verdot parcel planted on the winery's Rutherford property for his Meritage blends. Beaulac has an affinity for both Petit Verdot and Malbec.  
Petit verdot can be a challenge as it is a late ripening grape that doesn't always ripen fully, even with a long growing season. In the case of malbec,  many winemakers have shunned planting the varietal as it is sensitive to mold, frost and rot. When grown well in ideal conditions however, it adds an element of earthiness to a classic Meritage wine.  These St. Supéry plantings round out the goal to have all five classic red Bordeaux grape varieties in their estate vineyard, for ST. SUPERY's Napa Valley Meritage program.  ST. SUPÉRY WINS: At the Third Annual 2003 SAN FRANCISCO CHRONICLE WINE COMPETITION PUBLIC TASTING, out of 2,500 entries, thirteen of St. Supéry's wines received medals, more than half earning gold and silver. The 1999 Red Meritage, 2001 White Meritage, 1999 Dollarhide Cabernet, and 2000 Dollarhide Cabernet earned gold, and the 2000 Chardonnay, 2002 Sauvignon Blanc, 2000 Cabernet Sauvignon, and 2000 Semillion, won silver.  Other winners were the 2001 Semillon, 1999 Cabernet Sauvignon, 2000 Rutherford Cabernet, 2000 Merlot, and the 2002 Moscato.  For more:  www.stsupery.com or call 1-800-942-0810

CHATEAU MONTELENA announced that Placido Garcia, their vineyard manager for 30 years,  was named the Hispanic Citizen of the
Year for Napa Valley.   After all this time, he still loves working in the vineyard, and even claims to know every vine by name.  Garcia was honored with a proclamation by the Calistoga City Council and  will receive a Lifetime Achievement Award sponsored by California State Senator Wes Chesbro and endorsed by both the State Senate and Assembly.   Garcia started working for Chateau Montelena in 1974, where he is now vineyard foreman.

FOUR SEASONS RESORTS BALI at Jimbaran Bay and at Sayan Voted #1 Resorts in Asia for 2003 by Travel+Leisure and Conde Nast
magazines respectively.

LAKE MANYARA TREE LODGE has gained the notice of CONDE NAST  Magazine.  It listed the Conservation Corporation Africa (CC Africa)  property in Tanzania as one of  80 "Coolest Hot Spots."  I stayed at LAKE MANYARA TREE LODGE  in March and it is uniquely delightful.  One climbs about 16 steps to the porch surrounding the very large,  well-appointed quarters cradled among the trees.  It is truly a "tree house,"  however,  with a lovely bathtub in a private area, and adjacent to it there is an outdoor shower surrounded by a private wall,  but open to the sky.  A couple of  baboons fussed in branches over my shampooed head one morning but kindly did not join me for the shower.  Among the many things to recommend about Lake Manyara Tree Lodge is the bread.  It has the best homemade bread I've ever eaten.  Conservation Corporation Africa plans the most posh and lavish safari adventures imaginable.  For information:  www.ccafrica.com

NAPA VALLEY SYMPHONY LEAGUE presents the 34th Annual Summer Festival 2003 featuring artists performing under the stars at ROBERT MONDAVI WINERY on Saturdays during July .  Tickets  ordering: Call 1.888.RMW.JAZZ or 1-(888)-769-5299 
Purchase tickets online at: www.Tickets.com 

XANTERRA PARKS & RESORTS ADDS WILD ALASKAN SALMON TO ITS SUSTAINABLE CUISINE PROGRAM
National park and resort concessioner Xanterra Parks & Resorts will serve wild Alaskan salmon, discontinuing use of farmed salmon - in several of its national park and resort restaurants. The program supports Xanterra's commitment to preserve the environment.  Wild Alaskan salmon will be served in restaurants in Yellowstone, Grand Canyon, Crater Lake, Death Valley, Bryce Canyon and Zion National Parks and at four Ohio State Park Resorts.
Wild Alaskan salmon is chemical- and antibiotic-free, harvested without environmental impacts, and one of a few fisheries in the world certified by the Marine Stewardship Council's (MSC) international program for sustainable and well-managed fisheries. The program is in partnership with the Alaska Seafood Marketing Institute (ASMI).   Its purpose is to advance the mutually beneficial goal of a stable seafood industry in Alaska.  For information: www.xanterra.com.

CAMELOT NAMED A "HOT BRAND OF THE YEAR" BY IMPACT MAGAZINE
Camelot premium California wine has been named a "Hot Brand of the Year" by Impact magazine, which tracks global wine industry leaders each year.   P.R. Director George Rose says, "This award pin points life in the California premium wine market, despite the pressure of cut-rate domestic bulk wines, the influx of inexpensive imported wines and a lackluster economy. Camelot grew nearly 31% during last year, and has experienced stellar growth each year since 1997, growing to 260,000 cases in 2002."   Camelot wines are classic varietal (Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Pinot Noir, Syrah, and Zinfandel)  blends, produced in a ready-to-drink style, sourced from selected cool, coastal regions of California and crafted at its new state-of-the-art winery near Soledad in Monterey County. 

KCBX CENTRAL COAST WINE CLASSIC will dazzle guests again July 8-13, 2003, with its 19th annual event at Avila Beach and Shell Beach in San Luis Obispo County, CA.  this wine event has everything and is most rewarding, fun and interesting.  If you can only pick one such wine experience--this is the one.  Information: (805) 781-3026, www.kcbx.org

KENDALL-JACKSON KICKS OFF CULINARY EXCHANGE PROGRAM:  Kendall-Jackson has selected 27 of the nation's top chefs and restaurateurs to come to Sonoma County for the winery's first annual Culinary Exchange Program.  The program brings together creative culinary minds and the region's diverse foods and wines to provide ideas on food and wine pairings.  Leading the program is Kendall-Jackson's Executive Chef Randy Lewis.   Lewis will use the Kendall-Jackson Wine Center in Santa Rosa, home to a 2 ½-acre culinary garden, as a base of operations for the interactive three-day program.
The Culinary Exchange begins in May will run through October.  A short list of participants includes: Jody Adams, chef/owner of Rialto and Blu in Boston, MA; David Apthorpe, Executive chef of Mirabelle in Austin, TX; Kent Rathbun, chef/owner of Abacus in Dallas, TX; Goose Sorenson, chef at Solera in Denver.  For information, please contact Jann Cotter at (707) 525-4755 or at jann.cotter@kjmail.com

MESSINA HOF's Paul and Merrill Bonarrigo won the first Texas Foodlovers Magazine "Pioneer Award" for their contributions to the Texas wine industry over 26 years.   Messina Hof's 2001 Private Reserve Merlot won a medal for "Best of Show" and a Gold Medal at the New Orleans International Wine Competition, the "Lead Steer Award" from the Texas Best Competition,  and a Silver Medal from the Taster's Guild International Competition.

FESS PARKER Winery and Vineyard Executive Vice President Ashley Parker has been named Chairperson of the 2004 Santa Barbara County Vintners’ Association wine auction, named "The American Riviera," to be held February 7th, 2004, at the Bacara Resort and Spa in Santa Barbara.  100 % of net proceeds will be donated to Direct Relief International. 

23rd ANNUAL SONOMA COUNTY SHOWCASE OF WINE & FOOD, July 10-12, 2003, Live Auction and Dinner, July 11th, St. Francis Winery: Contact (800) 939-7666, fax (707) 586-1383

STEVENOT 2000 Tempranillo takes Five Golds at various California wine competitions.

CHALK HILL ESTATE VINEYARDS and WINERY co-owners Peggy and Fred Furth announced the appointment of Didier Ageorges as Estate Exective Chef.  He describes his cooking as "Cooking of the Sun."  He comes most recently from the Ritz-Carlton in San Francisco.  Also announced, Jennifer Rued has been named Vice President Hospitality Development.

KORBEL has published  a brochure, "Toast Life."  It gives recipes and celebratory toasts for all the occasions you need.  www.korbel.com

KENWOOD celebrates 25th anniversary of  JACK LONDON Cabernet Sauvignon.  It has produced this wine every year since 1978  with grapes from the author's Beauty Ranch--one of California's premium single vineyards.  Please read the particulars under NEW RELEASES below.

WINE INSTITUTE has a new president and CEO--Robert "Bobby" Koch.  His mission is "to initiate and advocate state, federal and international public policy to enhance the environment for the responsible consumption and enjoyment of wine.   He reports to the Board do Directors, and has the sole authority for the management and administration of Wine Institute and all personnel report to him."  Bertram Silk was elected Wine Institute Board Chairman.

 

NEW RELEASES (quotes are winemakers' comments)

B. R. COHN 1999 Olive Estate Cabernet Sauvignon $40:   Born in Chicago (1946) to musical parents ("Mom sang backup for Frank Sinatra and Dad went to Julliard School of Music"), Bruce Cohn and parents moved to California in 1956 to become farmers on a 50-acre ranch.    The family built a Grade A dairy barn and stocked the property with 115 purebred goats.   Bruce grew up milking goats, picking grapes and playing in old wine vats.  After six years, the family moved back to San Francisco.   Eventually, Bruce received a degree in communications from the College of San Mateo, and then attended the University of Colorado, but his brother called (1968)  asking him to work at TV20 in San Francisco.   Bruce readily agreed, working as an engineer and director and became involved with music, and opened a rehearsal studio.  Eventually he managed (still does) the Doobie Brothers rock band.    But "the agricultural way of life stuck with me,"  Bruce says, "and to keep some sanity and have some quality of life, I purchased an old dairy in Glen Ellen, CA in 1974. The 46-acre parcel had been planted with 18 acres of red grapes and Bruce began selling his grapes to August Sebastiani.  In 1975 Bruce met Caymus' Charlie Wagner and the two became friends.  Charlie was charmed by the young rock and roll manager who actually cared about root stock, grafting and cloning grapevines.   Bruce was overwhelmed with Charlie’s deep knowledge of viticulture and his warmth and willingness to share his experience.    Charlie told Bruce in 1978 to keep some grapes separate from the next harvest and "see how good your stuff is." Bruce was reluctant, not wishing to anger August, who, at the time, was the only game in town.  But Charlie had a plan: he told Bruce that August went to bed early. "Bring the grapes in at night and I’ll make the wine," Charlie told Bruce.   "I snuck in some truckloads soon thereafter."      Six months later Charlie called Bruce, who cautiously asked Charlie what he thought. Charlie didn’t mince words. "It’s the best damn Pinot Noir and Cab from Sonoma I’ve ever tasted," he said.    Bruce approached August Sebastiani about co-producing wine, "but he flatly refused, saying he didn’t do vineyard designations."    Bruce turned elsewhere to ask Jim Bundschu from Gundlach-Bundschu Winery and Joel Peterson from Ravenswood Winery.  They agreed to receive night deliveries and put out the wine under their labels and Bruce’s Olive Hill vineyard designation.    In 1984 the White House called the U. of C. Davis to ask for 200 cases of the "best Cabernet in America" for President Reagan to take to China.   Gundlach-Bundschu 1980 Olive Hill Cabernet was chosen.  It was a career-defining moment.  After that Bruce made his own wine, changing the name from Olive Hill Vineyard to B.R. Cohn, and  hiring a young winemaker named Helen Turley.  The ’84, ’85, ’86 and ’87 Cabernet vintages received high ratings in the Wine Spectator.   B.R. Cohn Winery was on the map.     To this day the frost free zone created by hot springs underground creates a perfect microclimate for growing grapes at B.R.Cohn vineyards.     Winemaker Bill Parker now continues the tradition, crafting Cabernets, Zinfandels and Merlots in the consistent quality of a B.R.Cohn wine.    "It was really started for my family," Bruce says.  Bruce lives on the vineyard with his wife and four children.   "Do what you love and the rest will follow!"

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CLOS DU VAL: In 1970, American businessman John Goelet gave French-born winemaker Bernard Portet the mission to find new land with the potential to produce world-class wines. Two years and five continents later, Portet landed in California.  Portet literally felt Napa Valley’s microclimates by driving the area with his arm out the car window.  Struck especially by the then-undiscovered Stags Leap District, he proposed the area to Goelet.  Convinced, in 1972 Goelet purchased 150 acres to found Clos Du Val, a “small estate of a small valley.” The next year, they acquired 180 acres of Carneros land.   
Portet’s old-world approach to winemaking combined with Napa Valley fruit  established Clos Du Val’s tradition of limited-release, handcrafted estate-style
wines of balance, elegance and complexity. The first vintage of Cabernet Sauvignon in 1972 was one of only five California Cabernets selected for the
now-legendary 1976 Paris Tasting. That same vintage took first place in a rematch 10 years later, proving that Clos Du Val wines age with grace.
Today Co-founder, President and Director of Winemaking Bernard Portet is joined by Vice President of Vineyards and Winery Operations John Clews and
Winemaker—Cabernet Program Kian Tavakoli. The three make blending decisions as a team.    Here's a taste of their latest.

• CLOS DU VAL 2000 Merlot, Napa $25: "oak aged and jammy, ripe plums, blueberries, blackcurrant, integrated toasty aromas, lush structure, lengthy, rich close"
• CLOS DU VAL 2000 Cabernet Sauvignon, Napa $28: "concentrated nose has a balanced blend of dark fruits, bell pepper and toasty oak, flavors of blackberries and blackcurrant, expansive mid-palate, lovely integration of acid and wood compliment the fruit, velvety tannins and great length"
• CLOS DU VAL 2001 Chardonnay, Napa $21: "scents of white peach, pear and green apple, vanillin toast, rich, excellent fruit and oak balance, crisp, clean long finish"
• CLOS DU VAL 1999  Cabernet Sauvignon Palisade Vineyard SLD $62: "Portet's tenets of balance, elegance and complexity are well expressed in this wine from vineyards beside the winery.   It has a layered and complex nose with blackcurrant, hints of bell pepper, a subtle integration of wood and a dense, tightly woven mouthfeel with complex chewy and velvety tannins.  Loaded with dark chocolate, it is elegant and interwoven with raw power to age well."

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GAINEY VINEYARDS 2001 Limited Selection Sauvignon Blanc, Santa Barbara County $18: Winemaker Kirby Anderson says, "Gainey’s new Sauvignon Blanc plantings, now in their sixth leaf, are more significant than ever in this new release.  Lower pH, higher acidity and tropical characters are the signature of this block--made especially significant by the original old vine blocks.   Passion fruit aromas dominate, supported by lemon rind, orange blossom, grapefruit, with yeast lees and caramel.  The wine is powerful, full-bodied, and rich, has bright, lively acidity and concentrated flavors of orange creme brulee, some mineral, citrus, a touch of oak.  Enjoy over the next year with poultry and dishes from the sea, most salads and goat cheese.  Fermentation: 80% barrel fermented “sur lee,” some stirring; Barrel Aging: 7 months, 22% new oak; Composition: 86% Sauvignon Blanc/14% Semillon"
GAINEY VINEYARDS 2000 Limited Selection Chardonnay, Santa Barbara County $28: "100% barrel fermented, 100% malo-lactic, 14 months in French oak (40% new) and unfiltered, The nose is rich, ripe and complex with pineapple, limeade and baked apple.  Complete malolactic fermentation and extended lees contact add enriching secondary characters, oak nuance adds  depth,  clean and focused with refreshing acidity and mineral. Pair this wine with your favorite seafood, poultry and pork dishes."
GAINEY VINEYARDS 2001 Chardonnay, Santa Barbara County $18: "fruit-centric aromas of  baked apple with perfume, marzipan and butter,  clean palate entry and delivers big fruit with more citrus flavors and keenly balanced acid creates a fresh fullness, enjoy as an aperitif or with seafood or poultry dishes. 
78% barrel-fermented, 22% tank-fermented, 66% of total blend completed malo-lactic fermentation; Barrel Aging:  9 months sur lies, stirred twice/month, 27% new oak  (% volume) 13.8"
GAINEY VINEYARDS 2000 Limited Selection Pinot Noir, unfiltered Santa Barbara County $38: "This second vintage has a pleasing array of delicious scents that fan out with time in the glass; first with brown spice and black pepper notes, strawberry jam and licorice follow with an essence of graham cracker crust, shortbread and a hint of smoke adding nuance and complexity.  It's fully flavored without being tannic or heavy. The entrance is bright and fresh, yet sweet and ripe too. Juicy fruit flavors of cherry and blueberry cascade across the palate. French oak is present in the background, adding support,  a wine with power and elegance, remaining balanced. Enjoy with everything from grilled tuna to roasted lamb.  Fermentation: small open-top fermenters, daily punch-down  Barrel Aging:  100% French Oak (36% new) for 11 months"
GAINEY VINEYARDS 2000 Merlot, Santa Ynez $24: " fruit is dominated by black cherry and plum, followed by notes of cinnamon and clove,  sweet, creamy new oak.  Bright cherry flavors - a pure fruit expression, full-bodied without being too tannic.  New oak plays a supporting role here - helping push the fruit forward and adding an additional sweet character. Enjoy with your favorite roasted meats and other hearty dishes.  Fermentation: small open tops with daily punch down, average maceration 2-3 weeks Barrel Aging: 16 months, 35% new oak"

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BECKMEN VINEYARDS 2001 Purisima Mountain Vineyard Marsanne, Santa Ynez $16 " . . . fermented entirely in neutral oak barrels, completing 60% malolactic fermentation, floral nose along with aromas and flavors of peach, minerals, slivered almonds, and integrated spiciness, smooth, medium-bodied, balanced acidity, long, clean finish, pair with spicy meals and seafood and is great to sip, and enjoy."
BECKMEN VINEYARDS 2001 Estate Sauvignon Blanc $12 ". . . our second fully estate grown Sauvignon Blanc, had low yields and the grapes were harvested ripe,  entirely in stainless steel,  crisp, bright and clean with tropical overtures of melon, pear, and pineapple, finishes clean, spicy and a zesty finish, excellent balance, structure, and crisp acidity are an excellent accompaniment to meals."
BECKMEN VINEYARDS 2001 Cuvee Le Bec $20 ". . . our southern Rhone blends 53 % Grenache, 22% Mourvedre and 25% Syrah and reveals intense red berry fruit and rich spicy aromas, upfront berry flavors meld into the mid palate of earthiness and spice, finishing off with a wonderful balance between tannins and acidity." 
BECKMEN VINEYARDS 2001 Estate Syrah 25 . . .is produced from our two vineyards and expresses the “terroir” of our Purisima Mountain Vineyard. It has intense fruit with deep layers of plums, anise, and truffles, a full mouth feel with earthy tannins, perfect weather to fully ripen this Syrah, which drinks incredibly mature for such a young wine."
BECKMEN VINEYARDS 2001 Purisima Mountain Vineyard Syrah $38 ". . . is  made exclusively with fruit from our Purisima Mountain Vineyard and couldn't get any darker!, lengthy bouquet of blueberries and plums, overtures of vanilla and spice, a velvety beginning of berries and mocha, merges into rich black pepper and earthy spice with amazing concentration, finishes with a wonderful combination of integrated acidity and tannins."
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CHALK HILL Vineyards and Winery, a 1200-acre wine estate,  produces distinctive and elegant wines of elegance.  "We continue to learn something new about Chalk Hill with every spade of soil we analyze,  every vine we plant and every wine we make," says co-owner Peggy Furth.  "Our artisans in the vineyard and cellar collaborate to reflect the diverse character of the Chalk Hill Estate in our wines."  The Chalk Hill appellation is one of ten in Sonoma County—a wine region remarkable in its agricultural abundance.   Elevations at Chalk Hill are higher; soil fertility is lower and distinguish it from the neighboring appellations—the cooler Russian River Valley to the west and the warmer Alexander Valley to the northeast.    In amazing proximity, the soils range from shallow to deep, from thin to thick, from gravel and rock to heavy clay.   An old river bed caps one hill; an unusual serpentine vein ranges through another.  And under the topsoil is a distinctive layer of chalk-colored volcanic ash which inspired the name of Chalk Hill, the appellation and the estate.

• CHALK HILL 1999 Estate Cabernet Sauvignon, Chalk Hill, Sonoma $64: "An optimal growing season from start to finish; temperate, even weather from budbreak to harvest.  Cabernet sauvignon and petit verdot achieved full ripeness.  Yields, about two ton per acre throughout our cabernet blocks, were ideal levels of crop for the mild heat of the vintage.   The fruit was gently crushed to fermenter and extracted by pumpover.  Extraction was extended to maximize soft tannins.  The wine was racked quarterly and aged for twenty months in predominantly new French oak.   The blending fleshed out the structure and character and eliminated any need for fining.  The wine is replete with aromas of ripe raspberry and blackberry, tinged with cigar box spice and dried flowers. The flavors add notes of black cherry syrup and blood orange, accentuating contributions from toasty oak. The wine has substantial weight and grip, with silky tannins providing mid-palate sweetness and a lengthy finish. 
  Blend: 83% Cabernet Sauvignon, 7% Petit Verdot, 4% Malbec, 4% Cabernet Franc, 2% Merlot   Ageing: Twenty months, 63% new French oak
•  CHALK HILL 1999 Estate Merlot, Chalk Hill $51: " With a host of new Merlot clones and other estate Bordeaux varieties reaching full maturity, the great vintage in 1999 was cause for excitement.   The season fruit ripened evenly and fully, also giving deliciously abundant crops of Malbec (with its dense color and plush middle tannins), and we blended small amounts of petit verdot and cabernet franc.  Malbec, however, makes the largest impact--in velvety texture and its core of blueberry and blackberry flavors.   The wine was racked three times per year and was bottled without fining, in large part due to the contribution of the Malbec. This Chalk Hill Merlot is on a par with the noble wines of Pomerol--aromas of black cherry, cassis and blueberry jam topped with beautiful wood and herbed spice components. Flavors broaden to include blackberry and ripe raspberry accented with clove and coffee. The body of the wine is opulent, but big and balanced with a persistent finish.
  Blend: 75% Merlot, 21% Malbec, 3% Petit Verdot, 1% Cabernet Franc  Ageing: Twenty months, 52% new French oak
•  CHALK HILL 1999 Estate Chardonnay $67: " The cool summer delivered excellent natural acidity and moderate sugar levels at harvest, yielding a wine with sublime characteristics.  This Chardonnay features the mineral, citrus, floral and tropical fruit notes characteristic of the estate and displays a rich, creamy texture,  elegance, and  fabulous length and structure.  These qualities guarantee unparalleled development with bottle age, up to ten to fifteen years.  We used whole cluster pressing, barrel fermentation with native and cultured yeasts, weekly stirring, spontaneous malolactic fermentation, and sur lies ageing, all applied to promote richness, complexity, and age-worthiness. The vineyard components, entirely from the estate, were managed lot by lot and barrel by barrel until the winemaker composed the final master blend in the summer of 2000. The wines were aged for nine months in French oak, then minimally fined and filtered prior to bottling in late summer. The richness and weight of the  wine, coupled with its balance and elegance of bright fruit, allows an immense range of food pairings. Try it with delicate fish and tender mushroom dishes, but don't hesitate to serve the wine with sauced veal or roasted beef courses.
  100% Chardonnay  Fermentation: 100% in barrel, 65% native yeasts, 100% natural malolactic Ageing: eight months sur lies, 37% new oak
• CHALK HILL 2001Estate Sauvignon Blanc, Chalk Hill $29: " Blended primarily from newer plantings, the wine showcases various clones of Sauvignon Blanc, Sauvignon Gris and Semillon, all carefully selected and reaching full maturity on the estate.  Our Oak Hill vineyard contributes exotic stone fruit and melon character.   Wright Creek Vineyard Semillon fleshes out  structure of our final blends.   2001 offered ripe fruit, from a warm spring, cool summer and dry weather.  Fermentation in oak and steel, but most in barrel with indigenous yeast to enhance complexity and  balance tank wine to maximize varietal character.   Winemaker Bill Knuttel assembled the blend on a clone-by-clone and barrel-by-barrel basis.  Ten months in barrel and another eight months in bottle reveal a complex, mouth-filling Sauvignon Blanc with an expansive finish.  As with all the whites at Chalk Hill, this 2001 Sauvignon Blanc will improve with cellaring, and its depth and richness allow pairings with an immense range of cuisine.
  Blend: 88% Sauvignon Blanc, 8% Semillon, 4% Sauvignon Gris,   Fermentation: 73% in barrel, 73% native/ 27% cultured yeast, 100%
  natural malolactic 
• Chalk Hill 2000 Pinot Gris, Chalk Hill, $40: " Our Pinot Gris is one of the favorite restaurant wines in America.  With incredible levels of richness and exotic layers of complexity, it's a versatile companion to spiced and grilled foods.  Being dry enhances pairings with Guinea Hen with Black Truffles or with Octopus Grilled with Fermented Black Bean Sauce.  The wine is also structured to age well, gaining depth and elegance with up to ten years of bottle age.   The vineyard for this wine is planted to two Alsace clones: one is more aromatic and more delicate in structure while the other features full-bodied textures and heightened flavor complexity.   It has  balance and elegance, power and structure.  Ageing sur lies with biweekly stirring develops the ultimate structure of the wine, providing Chalk Hill with a robust, balanced and elegant Pinot Gris worthy of both ageing and exotic food pairings. This wine has aromas of citrus, red apple and jasmine accented with white pepper and hazelnut, and the broad mid-palate and vibrant finish add notes of pear, quince and ginger, making for a highly complex and multi-layered wine.
  Blend: 100% Pinot GRIS (70% Clone 152, 30% Clone 146)  Fermentation: 100% in barrel, 36% native yeasts, 64% QA-23 Ageing: twelve months sur lies, four to seven year old French oak

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$$ CLASSIC WINES of CALIFORNIA has three new red releases and two COASTAL RIDGE wines.  The past decade has seen great value wines from Chile and Australia with customers complaining that they have to go "down under" to get good value wine.  CLASSIC WINES of CALIFORNIA has been making wines that prove you can buy quality California wines for a very fair price.  Here are some of them.

• FORESTVILLE Vineyard 2000 Shiraz: $6
• MONTPELLIER Vineyard 2000 Syrah $7
• SILVER RIDGE Vineyards 2000 Syrah, Barrel Select $10

COASTAL RIDGE Winemaker Bob Stashak has 30 years making wines that are easy on the palate and on the wallet.  "We've been able to continue our philosophy of creating wines of character that go well with a variety of foods, and still provide value." Here are his two latest. 

•  COASTAL RIDGE 2000 Cabernet  Sauvignon $7
•  COASTAL RIDGE 2001 Merlot $7

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BERINGER offers three summertime favorite and a delicious new Pinot Noir.  Chill and enjoy with most foods!

• BERINGER 2002 Chenin Blanc, California $6
• BERINGER 2002 Johannisberg Riesling, California $6
• BERINGER 2002 Gewurztraminer, California $6
• BERINGER Founders' Estate 2001Pinot Noir, California $12

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 LOUIS M. MARTINI, a colorful Italian immigrant and entrepreneur, built his eponymous Napa winery in 1933. At the time, California had little international recognition for its wine and Louis bought land in Napa and Sonoma that was suitable for grapevines.  This boldness was characteristic of him. His focus on quality and innovation has been passed down through three generations of Martini ownership and winemaking.
Louis' innovative winery in St. Helena was built with a cold fermentation room, an array of cooperage for aging and an underground cellar. He also bought two premium vineyard properties, Monte Rosso in the mountains above Sonoma Valley and La Loma in the cool Carneros district south of Napa. These assets enabled Louis to make an outstanding selection of varietal wines such as Cabernet Sauvignon, Pinot Noir and Barbera, which he properly aged and then released to the public in 1940. He was among the first California vintners to make vintage-dated varietal wines in quantity, and he quickly developed a reputation as an accomplished winemaker and businessman.  
After World War II, Louis' son joined him at the winery.  Louis P. Martini had studied enology at the U. C. Davis before entering the Air Force. Louis P. had a keen interest in viticulture and shared his father's passion for making premium wines. In 1954, he became the winemaker and ultimately emerged alongside his father as one of California's true wine pioneers.   Louis P. Martini made great strides in improving California grape quality in the 1950s and '60s through his grapevine clonal selection work.  He developed vineyards in Carneros long before it was recognized as a top growing region, and he made the first varietal Merlot in the U.S. with his 1968/70 bottling.   Louis was one of the early pioneers of mechanical harvesting, and the sherry solera he began developing in the 1950s is one of the oldest and finest soleras in the state.
When Louis M. Martini died in 1974, the lines of succession were already formed.  Louis P. Martini's  children had expressed interest in working at the family winery.  In 1975, daughter Carolyn Martini joined the business, and in 1977, son Michael Martini returned to the winery after graduating from U.C. Davis, becoming the third-generation Martini winemaker.
Michael Martini brought his own individual style to the wines of Louis M. Martini.  He continued the family emphasis on beautifully balanced, approachable and expressive wines of their vineyard pedigree.  He also introduced new wines, such as the now-famous Monte Rosso Cabernet Sauvignon and the highly regarded Reserve wines from family vineyards in the Napa and Russian River valleys. 
 Today, the third generation of Martinis runs the winery, with Carolyn Martini as president & CEO and Michael Martini overseeing winemaking. Peter Martini and Patricia Martini, Carolyn and Mike's brother and sister, rejoined the family winery after their father, Louis P. Martini, passed away in 1998.

• LOUIS MARTINI 1999 Cabernet Sauvignon Ghost Pines Vineyard, Chiles Valley Family Vineyard Selection $30: "The 1999 growing season was cool and long, allowing the fruit to have plenty of hang time.  This vintage has complex composition and long elegant structure with bright fruit.   The wine was macerated 21 days on the skins and aged 23 months in  new barrels, 50% American Oak and 50% French Oak.   A very spicy, cedar-briar component is the initial aroma, which broadens into red cherry and white pepper along with a slight gingerbread character. The overall balance is very bright and stunning. Lively, almost brisk tannins, followed by flavors of warm clove and anise characteristics wrapped around powerful cherry fruit. The finish is long lasting and elegant.
• LOUIS MARTINI 1999 Merlot Ghost Pines Vineyard, Chiles Valley, Napa $27: "Merlot gave us mature fruit to work with. The wine's bright fruit component was enhanced during fermentation by 21 days of skin contact with 10% stem return and 18% whole berry return. Twenty-five
  months in new French (75%) and American (25%) oak barrels supplied the final structure of the wine.  The first impression is black cherry and cedar aromas, then green olive, leather and a very slight walnut-vanillin spice. The mouth-feel has plenty of structure from front to back. This structure should soften as the wine ages, allowing the big mid-mouth flavors of concentrated black cherry smoke to come forward. Both the structure and flavor linger in a long, rich finish. Definitely a Cabernet-style Merlot for the strong at heart.
• LOUIS MARTINI 2001 Gewurztraminer Del Rio Vineyard, “5 Nail Selection” Russian River $16: "Using a wide variety of clones, the Martini family planted Gewurztraminer at Monte Rosso Vineyard in 1943. During harvest five years later, Louis P. Martini walked the vineyard and
  tasted fruit from every vine before picking. He pounded a nail atop the stake of the ones that were truest to variety in spice and the litchi nut character. He continued this process for two more years, removing the nail if it wasn’t true and adding another if it was. In the early 1960s
  Louis did the process twice more to select the clones planted at Del Rio Vineyard; thus the name, 5 Nail Selection.   The wine itself is made in the simplest of styles, stainless steel fermented and allowed to sit sur a lee for six months to gain in texture and spice.  Spicy first impressions are of cinnamon, sandalwood, ginger and cloves. Golden delicious apple and pear are brought into focus with a few swirls of the glass before the litchi nut character permeates. Flavors of the same follow and remind one of a pear reduction sauce, laced with cloves and star anise.   While crisp on the palate, the wine is off dry and lingers into a finish of fruitiness."

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• LINDEMANS 2002 Reserve South Australia Chardonnay, $10: "Peaches and melons with subtle grapefruit character, enhanced by a hint of cashews.  The palate is ripe peach and nutty oak flavors complimented by full-bodied soft varietal fruit., generous texture with attractive acidity and a clean finish."  Pair with chicken, seafood and veal
• LINDEMANS 2001 Reserve South Australia Shiraz $10: "Packed with blackberry fruit, liquorice and spice, restrained oak supports the fruit and adds a hint of toasted cedar.  Rich, deep blackberry fruit, sweet spices and a hint of charry vanillin oak combine in a medium to full bodied palate.  The wine has youthful vibrancy but is in no way overpowering and has fine tannins."  Pair with beef, duck, game and cheese
• LINDEMANS 2001 Reserve South Australia Cabernet Sauvignon $10: "A nose of ripe, cool-climate Cab with aromas of dark berry, tobac, cassis and a background of cedary oak.  Medium to full bodied with excellent balance of black currant fruit, tobac complexity and sweet charry oak.  Palate has excellent length and structure, derived from fruit quality rather than high alcohol."

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CHALONE WINE GROUP has released a number of new wines.  www.chalonewinegroup.com

• EDNA VALLEY VINEYARD 2001 Pinot Noir, Paragon, Edna Valley, San Luis Obispo $15: "We use many clones to give us a broad palette of different flavors and textures--forward fruit of berries, cherries, earthy aromas of tar and leather, a full and rich mouth with medium, even tannins and a lingering smoky finish," says Winemaker Harry Hansen.
•  EDNA VALLEY VINEYARD 2001 Syrah, Paragon, Central Coast, California $14: " . . . dark concentrated fruit, plum and black cherry, firm tannins, hints of white pepper and sage, blackberry, raspberry, and a fat mouth feel," says Winemaker Harry Hansen.
• ACACIA 2001 Pinot Noir, Carneros, Napa Valley $20: "It was a typical vintage--the kind we long for in years when the weather does not cooperate--harvest was neither early nor late, abundant nor meager.  It has ripe plum, teaberry and toffee aromas, lush ripe fruit flavor with cinnamon and clove spice, balsam fir, silky rose petal texture and long-lasting flavors.  It's an easy match with lamb, duck," says Michael Terrien, director of winegrowing.
• JADE MOUNTAIN 2001 Mourvedre, Contra Costa County $18: "Raspberry and chocolate aromas, full-bodied hearty palate, the wine is lush and complex and pairs well full-flavored meats and stews, pizza and meatloaf, and such."
• CHALONE 2001 Estate Grown Chardonnay, Chalone appellation $25: "Our vineyard additions and modifications and new clones give the grapes optimal  and consistent ripeness, aromas of pears and peaches, firm acidity and loads of limestone minerals and richness from ten months in French oak, some hazelnut and brioche from less contact, pair with seafood, risotto, herb-rubbed roasted chicken and veal," says Winemaker Dan Karlsen
• CHALONE 2001 Estate Grown Pinot Noir, Chalone appellation $25: "This wine has massive fruit character, brooding aromas of Bing cherries, currants, vanillin and smoky oak.  The moderate, rich tannins come from gentle handling, allowing the varietal fruit flavoars adn natural minerality of our site shine through--pair with rare tuna and artisan earthy cheeses.

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• ROBERT CRAIG WINE CELLARS 2000 Affinity $48 is his Bordeaux-style Cabernet Sauvignon Blend.  "This wine benefited from a long, luxurious growing season,"  Bob says, "giving the wine dark, rich flavors and round ripe tannins--all with optimum maturity and multi-tiered layers of flavors.  It has sweet black cherry and ripe boysenberry, hints of mocha, violet an spice and those same intense flavors interwoven with mineral notes, fresh herbs and tea.  It is full-bodied yet elegant and luscious with rounded tannins and fine texture and excellent structure."
• ROBERT CRAIG WINE CELLARS 2001 Chardonnay, Russian River, Sonoma $24: "This wine emphasizes the rich fruit, smooth creamy texture and lively mineral notes.  Small quantities allow us to fine tune the winemaking process with extended less contact and full barrel fermentation for added complexity.  It has a nose of apricots, melon, and spice with hints of cream, mineral and oats.  A luscious layered mouthful of peach and melon, smoky toasty notes and a long intricate finish with a balanced, silky quality."

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• GREG NORMAN ESTATES 2001 Chardonnay Yarra Valley, Australia $15: "bouquet and flavors of nectarine, peach, citrus and subtle oak, excellent mouthfeel and structure"
• GREG NORMAN ESTATES 2000 Shiraz, Limestone Coast, Australia $17: "complex bouquet of dark berry, plums, and black cherry, hint vanilla and spice, excellent depth of flavor, abundant rich dark berry fruit, well-balanced, seamless structure and intense flavors, fine grain tannins, long finish"

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THE HESS COLLECTION has released its 2001 Chardonnay $19 and the BODEGA NORTON 2002 Sauvignon Blanc $8.  "We planted cuttings from old clones that expressed intense and floral character for our Chardonnay," says Winemaker Dave Guffy.  "There's citrus in it--orange zest with lemon and apricot, a full wine with ample acidity, rounded out by crème brulee and toasty oak."  The NORTON is "beautifully balanced with grapefruit and fruity flavors, a rounded body and fine depth."

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ECCO DOMANI 2002 Pinot Grigio $10 supports the "fashionistas"  who insist the grape is getting hotter and hotter.  last year sales of the wine increased 35%.  A light, crisp, refreshing wine, it's distinguished by elegant character, freshness, floral and tropical fruit nuances--a great match with seafood."

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• VALLEY OF THE MOON 2001 Pinot Noir, Carneros $20: "opulent odors of strawberry, some and exotic spices,  generous black cherry, raspberry, enhanced by vanilla and clove notes, a velvety wine with smooth texture and a crisp finish"
• VALLEY OF THE MOON 2000 Syrah, Sonoma $15: "raspberry, blueberry and pomegranate, hints of clove and cedar, lush and vibrant, mouth filling, lithe and balanced."
• VALLEY OF THE MOON 2002 Rosato di Sangiovese $12: "refreshing cranberry, rhubarb and strawberry character, crisp acidity--chill and pour"
• VALLEY OF THE MOON 2000 Sangiovese, Sonoma $15: "wild cherry, black pepper and eucalyptus, raspberry and smoke complexity, firm tannins"

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• ZD 2001 Reserve Pinot Noir, Carneros, Napa Valley $48: "This wine is a culmination of 33 years of producing Pinot Noir from the Carneros region.  Strong, deep roots allow us to dry farm the vineyard and the Hanzel clone (known for its propensity to produce small bunches of tiny berries) was hand selected from a local vineyard and field budded to 110-R rootstock.  Our organic farming practices keep the soil healthy and the vines in  beautiful balance.  The result is a wine with impressive intensity and character."
• ZD 2000 Cabernet Sauvignon, Napa Valley $42: "It offers seductive aromas of cassis, black cherry, cedar, clove and sweet vanilla.  On the palate, surprisingly soft, lush tannins complement the lively cherry, plum, vanilla and currant flavors that give this wine its distinctive elegance and depth.  The wine finishes long and smooth with a final hint of toasty oak." 

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SOUTHCORP has released the latest vintages of  DEVIL's LAIR and WYNNS COONAWARRA ESTATE WINES.   DEVIL's LAIR takes its name from the nearby Devil's Lair Cave, an ancient, mysterious burial ground known to have been inhabited as long as 40,000 years ago.  Fossil remains of the Tasmanian Devil discovered on the site are believed to be the origin of the cave's name.  It is one of the most famous wineries from the boutique Margaret River region of Western Australia.  Coming from this premium wine growing region, Devil's Lair forms part of the Great Estates that produce wines of the highest quality. This strongly maritime-influenced climate is not dissimilar to Bordeaux in a dry vintage; hence the quality of its Cabernet Sauvignon and Merlot.  The wines made from the region have gained a well deserved reputation for clarity and delicacy of fruit flavors and elegance in their structure. These characteristics are expressed strongly in our wines, which reflect the singular combination of geology, geography and climate that is unique to the Devil's Lair estate.  The second label, Fifth Leg, was created in 1996 and had one white wine and one red wine--each is a blend of classic varietals and are competitively priced at $12.  The well-known and well-respected ROSEMOUNT also has new releases.

• DEVIL'S LAIR 2001 Chardonnay, Margaret River $23: "Pear essence and pink grapefruit character, subtle flinty finish, wonderful complexity with toast, caramel, and almond meal, revealing a complex and integrated wine.   Focused and Structured with great length and persistence, this is a wine with subtlety and style, beautifully textured and with great harmony."
• DEVIL'S LAIR 2000 Cabernet Sauvignon, Margaret River $23: "Rich and aromatic, displaying mulberries and cassis, floral and spice, and balanced by cedary oak. Layers of berry fruit, chocolate and rubbed leather with length an persistence.  Fine tannins lend structure and definition."
• DEVIL'S LAIR "Fifth Leg" 2002 White $12 -- a blend of Semillon, Sauvignon Blanc and Chardonnay.
• DEVIL'S LAIR "Fifth Leg" 2002 Red $12 -- a blend of Cabernet, Shiraz, Merlot and Cabernet Franc
• WYNNS COONAWARRA ESTATE WINES 2000 Cabernet Sauvignon $15: "Berry, violet and mint aromas, dark chocolate notes, concentrated berries with floral hints and creamy oak, velvety tannins, long palate."
• WYNNS COONAWARRA ESTATE WINES 1998 John Riddoch Cabernet Sauvignon $50: "Complex aromas of black currant, mint and tobac. Underlying milk coffee notes arising from tight grained French oak give way to ripe, dark berries.  Full bodied palate with silky texture of polished tannins, and flavors in a riper spectrum with juicy hints of mint and smoky oak."
• WYNNS COONAWARRA ESTATE WINES 1998 Michael Shiraz $50: "Ripe and exotic.  Aromas of plumy fruit with layers of spice and mineral.  Ripe and generous on a velvety frame.  Stylish and packed with flavors of cherries, raspberry and earthy spices.  Rich concentrated fruit with balanced oak and fine acidity and lovely texture."
• WYNNS COONAWARRA ESTATE WINES 2001 Shiraz $14: "Rose petals, violets, black pepper and black plum aromas.  Medium bodied with silky tannins."
• WYNNS COONAWARRA ESTATE WINES 2000 Cabernet Shiraz Merlot $12.50: "Complex mint and berry, slightly spicy.  Palate of upfront rich plum , red berry, soft fleshy mid palate, spicy and harmonious."
• WYNNS COONAWARRA ESTATE WINES 2002 Chardonnay $12.50: "Fresh white peaches and hints of butterscotch aromas with nutty undertones.  Soft and generous palate with creamy-oak enhanced fruit and crisp acidity."
• ROSEMOUNT 2002 Sauvignon Blanc $10: "Gooseberry and tropical fruits, some mineral, zesty kiwi and crisp natural acidity, refreshing finish."
• ROSEMOUNT 2002 Chardonnay $10: "Peach and tropical fruits, hint cedar, generous palate, soft, ripe fruit, creamy backdrop, and judicious oak."
• ROSEMOUNT 2002 Shiraz $12: "Vibrant nose, varietal character of pepper, dark plum and red cherry supported by sweet oak.  Fruit driven palate, balanced and rich with soft tannins and well-integrated oak, ripe blackberry and licorice with soft spice."
• ROSEMOUNT 2001 Cabernet Sauvignon $11: "Ripe plum and blackberry, mint subtle smoke of oak, medium body, ripe fruit character, generous mouthfeel, fine-grained tannins, long savory finish."

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• CHATEAU POTELLE 2001 Sauvignon Blanc, Napa Valley $15: "Exuberant fruitiness, peach, pear, citrus, luscious in the mouth, fruit sweetness though bone dry, serve with any kind of appetizers or with chicken, pasta, cheese, salads, and spicy foods."
• CHATEAU POTELLE 2002 Riviera Rose, Paso Robles $15: "This wine should be served chilled and is refreshing and alive. Loaded with an exuberant red fruit bouquet, this wine jumps through your senses. There is a delightful balance between the complexity of the barrel fermentation and the fresh, fruity taste in the mouth. It stays fresh and crisp but also has a rich mouth feel and nice weight. Our Riviera is extremely aromatic, exuberant and dry with a great mouth feel," says Winemaker Marketta Fourmeaux

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• CARMENET Cellar Selection 2002 Sauvignon Blanc $8: "Bright grapefruit and guava aromas, fresh gooseberry, crisp and clean, refreshing and pairs well with Asian dishes, salads or gilled catch of the day."
• CARMENET Cellar Selection 2001Chardonnday $8: "Citrus and apple aromas, vanilla bean and pineapple, bright and crisp, lean profile, serve with risotto, herb chicken and fresh vegetables."
• CARMENET Cellar Selection 2000 Merlot $8: "Plum and blackberry buoyed by oak aging, hints of vanilla and tobac, supple body and complements many foods, pasta marinara, roast pork, grilled chicken."
• CARMENET Cellar Selection 2000 Cabernet Sauvignon $8: "Layers of black cherry, dried herbs, and cedar, hint of dark chocolate and a supple smooth finish, serve with grilled steak."

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Robert Skalli is a third generation French winemaker who was inspired by the similarities between the Napa Valley and the wine growing regions of his home. Robert's Mediterranean roots and natural proclivity toward innovation contribute as much to the style and spirit of St. Supéry wines as our grapes.
Two vineyards - one in the heart of Napa Valley's Cabernet country, the other in a serene corner of the Valley - gave rise to the divine wines of St. Supéry,
most notably, award-winning Cabernet Sauvignon and Sauvignon Blanc. Chardonnay, Merlot, Red and White Meritage wines and a handful of limited-edition
varietals round out our offering. With the addition of a third vineyard, Hardester Ranch, in 1999, we will now have even greater diversity to draw from for our fine wines.
Every day, wine aficionados from around the world visit our winery estate in Rutherford, one of Napa Valley's best-known appellations. A
tour of our winemaking facility gives visitors a look at the state of modern winemaking, while a visit to the historic landmark 1880 Victorian Atkinson House (now a living museum) gives them a sense of the Valley's past. Yet perhaps the biggest attraction is the uniquely informative and engaging St. Supéry Wine Discovery Center. www.stsupery.com 
Now in our sixth vintage release, St. Supéry Red and White Meritage Napa Valley wines are blends of classic Bordeaux grape varieties, crafted from estate-grown fruit by Michael Beaulac with the advice of and Bordeaux-based consultant Michel Rolland. Produced in small volumes, these limited release wines are blended in classic Bordeaux style: complex, elegant and silky, well balanced and age worthy, yet with soft tannins and rich mouthfeel.

• ST. SUPERY 2002 Sauvignon Blanc, Napa Valley $16: "Aromas jump from the glass with abundant fresh green lime and grapefruit, combined
  with subtle notes of melon and orange rind. The flavors are full, round and vibrant, textured with the same green lime and grapefruit,  and followed by
  refreshing tones of citrus and  crisp acidity.  100% Sauvignon Blanc
• ST. SUPERY  2001 White Meritage $25: "Luscious and full, fruity and crisp, slightly oaky and incredibly well-balanced."
• ST. SUPERY 1999 Red Meritage $50: "ripe forward concentrated blackberry, anise with vanillin oak integration, a generous palate dominated by ripe sweet berry and cedar, long an    d rounded with firm pleasant tannins, well integrated, silky and balanced with finesse ad harmony."
• ST. SUPERY 2002 Moscato $15: "Bright and fresh orange blossom, apricot and peach, rich mouth feel and a great aperitif or after dinner drink."

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NAPA RIDGE has released two gold medal winning wines which are available for $12 each. .

• NAPA RIDGE 2000 Merlot, Napa Valley, is "rich and soft and full of plum and berries, is balanced and clean."
• NAPA RIDGE 2000 Cabernet Sauvignon,  Napa Valley, has "black cherries, cedar and sweet smoke. cassis, hint of anise with an assertive finish, well-structured tannins and layered fruit."

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BARONE RICASOLI and its importer WILLIAM GRANT have released several new vintages.

• BARONE RICASOLI 2001 Formulae IGT $10--Chianti Siennese area, Tuscany (100% Sangiovese):  "The name Formulae pays tribute to the fact that the Ricasolis created the original formula of Chianti.  large and intense fruit-forward bouquet and palate, full and round and perfect for food."
• BARONE RICASOLI 1141 Chianti Classico DOCG 2001 Tuscany $16 ( 90% Sangiovese, 10% Canaiolo): "1141 marks the founding year the Ricasoli family began making wine.  Fragrant cherry bouquet with an elegant palate and harmonious body with rich aftertaste."
• BARONE RICASOLI 1999 Rocca Guicciarda Chianti Classico Riserva DOCG $20 (100% Sangiovese): "A mild spring with some rain in April, high temperatures in August helped by occasional rain, early ripening, bouquet of red fruits balanced by hints of vanilla followed by a well-balanced palate with great structure, smooth tannin; pair with grilled veal chops, rack of lamb and blue cheese."
• BARONE RICASOLI 2000 Casalferro IGT Toscana $44 (80% Sangiovese, 20$ Merlot): "Relatively mild and rainy spring followed by a cool summer.  August 15 started a hot spell that lasted 15 days and mature grapes reduced in juice for a highly concentrated level of sugars.  A complex wine, intense and persistent bouquet with overtones of pressed violets."
• BROLIO2001 Chianti classico, estate bottled $18: "Bouquet of flowers and blackberries with a full and velvety taste on the palate and a pleasant lingering aftertaste."
• CASTELLO di BROLIO 1999 Chianti Classico DOCG, estate bottled $46 (small amount of Merlot and Cab in blend): "1999 was an exceptional year for Chianti Classic, guaranteeing the fully ripened grapes.  Extremely pleasant and well-balanced wine with rich flavors of fresh and tasty fruits and a long aftertaste."

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KING ESTATE 2000 Pinot Noir, Oregon $22: "This vintage began and ended with perfect weather patterns.  On the 92-acres of estate pinot noir, harvest began with clean, well-balanced fruit--and shows why Oregon can grow and express the finesse, elegance and balance of Pinot family (Gris too) wines. This deep garnet one has aromas of black cherry, raspberry and currants with hints of oak spice, toasted carmel, dried rose petals, vanilla and mushroom.  Flavors black cherry, blueberry and cinnamon nicey balanced with integrated oak and thick, velvety finish."

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KENWOOD has produced a Jack London Cab every year since 1978  with grapes from the author's Beauty Ranch--one of California's premium single vineyards.  This 25th anniversary benchmark red is impressively endowed with fruit, yet polished and balanced and delicious.  KENWOOD 2000 Jack London Vineyard Cabernet Sauvignon $30: "Vineyard, vintage and winemaking all contributed to this sumptuous wine.  The long, cool 2000 vintage kept tannins low and acid balance perfect.   Elegant in style, full, forward,  blackberry, black cherry and sandalwood aromas meet a harmonious texture with the luscious fruit plus a hint of dark chocolate."  Enjoy it now--why wait?  As most of us in the wine business, KENWOOD suggests that you drink resonsibly.

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DRY CREEK has released its delicious summer wines, Chenin Blanc and Fume Blanc, good anytime really--especially with  many foods.  And if you're thinking of grilling, you're thinking of Zinfandel--vines planted 80 to 100 years ago-- and Cabernet.  When the charcoals are hot and the evening's coming, there's nothing quite like a luscious Cabernet. 

• DRY CREEK  2002 Chenin Blanc, Clarkburg$8.75--honeydew and pineapple, ripe kiwi, gooseberries and tropical fruits, fresh and crisp and balanced.
• DRY CREEK  2002 Fume Blanc, Sonoma $12.75--aromas of fresh hay an citrus, flavors of grapefruit ad lemongrass, vibrant acidity balances to a smooth finish"
• DRY CREEK  2001 Heritage Clone Zinfandel, Sonoma $15--bright spicy fruit, flavors of rich berry, all spice and chocolate with hints of coffee"
• DRY CREEK  2000 Cabernet Sauvignon, Sonoma $21--rich with aromas of fresh cherries, hint of bueberry notes of cigar, spice and sweet oak, firm tannins and well-structured"

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COLDSTREAM HILLS was established in 1985 by Suzanne and James Halliday in the cool Yarra Valley near Melbourne.  The wines are handmade and use open fermenters for the reds and barrels for the whites.  They're techniques are directed towards making wines characterized by elegance, silky supple texture, length of flavor, subtle oak and the ability to develop extra dimensions of complexity with bottle age.  Coldstream Hills became part of Southcorp in 1996.

• COLDSTREAM HILLS 2002 Sauvignon Blanc $17.50--"floral and fruity nose with a lively palate of sweet ripe fruits and fine acidity"
• COLDSTREAM HILLS 2002 Pinot Noir $17.50--"dark plum, spice and briar aromas, complex and mouth filling with touches of cherry, raspberry, plum in a cradle of distributed tannins and a long finfish"

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