The Sarah Jane English Newsletter

The Sarah Jane English Newsletter: 84th Edition
July 11, 2007

TOP PICKS OF THE MONTH (store prices vary; look for currect release) $Best Buy

DUCKHORN Vineyards 2002 Merlot, Napa Valleay $48
ZACA MESA 2005 Rousanane, Santa Ynez Valley, Santa Barbara $18
DOYENNE by DeLille Cellars 2005 Roussanne, Columbia Valley, Washington $30
HANDLEY CELLARS 2006 Sauvignon Blanc, Anderson Valley, Mendocino $15
ZD Wines 2006 Rosa Lee Sauvignon Blanc, Napa Valley $20
EDNA VALLEY 2004 Chardonnay, Paragon Vineyard, San Luis Obispo $14$
SHAFER 2003 Chardonnay, Red Should Ranch, Carneros, Napa Valley $45
HANDNLEY CELLARS 2005 Pinot Noir, Anderson Valley $26
RAYMOND ESTATES 2002 Merlot, Calfiornia $15$
RAYMOND 2002 Reserve Merlot, Napa Valley $24
GARGUILO VINEYARDS 2002 Estate Merlot, Money Road Ranch, OakvilleNaoa valley $35
STERLING VINEYARDS 2002 Three Palms Vineyard Merlot, Napa Valley $55
WHITEHALL LANE WINERY 2002 Merlot, Carneros, Napa Valley $28
ZD Wines 2005 Chardonnay, California $33
SIGNORELLO 2002 Estate Vielles Vignes Chardonnay, Napa Valley $38
MAYACAMAS 2003 Estate Chardonnay, Mt. Veeder, Napa Valley $32
MONTICELLO VINEYARDS 2002 Corley Family Estate Merlot, Napa Valley $30

WINERY OF THE MONTH; HANDLEY CELLARS Milla visited Austin recently and told me that when she founded Handley Cellars in 1982, she considered producing sparkling wines exclusively. "I was confident that Anderson Valley fruit with its bright acidity, long hang-time, and great flavors, would make outstanding sparkling wines. Eventually, I decided to include still wines in Handley’s roster, but I continue to make small lots of dry sparkling wine. Handley Brut Rosé has always held a special place in my heart and I make Brut Rosé when the vintage is favorable. 2003 was the ideal year for it. ¶ "Making sparkling wine is a labor of love, and well worth the effort. I hope you enjoy my Brut Rosé as much as I do." ¶ Milla, now 25 years in the wine business, selected Anderson Valley because she appreciated its rugged remoteness and beauty. "Our estate vineyard experiences cool foggy nights and bright sunny days, the perfect climate for the 12 acres of Pinot Noir, 13 acres of Chardonnay, and 5 acres of Gewürztraminer planted there. All of our Estate Chardonnay and sparkling wines are produced entirely from estate fruit, as are most of our reserve Pinot Noirs." ¶ "Because vineyards in the Anderson Valley are interspersed with homes and watersheds, I decided in 1990 to farm using sustainable agricultural methods. José Jimenez, our estate vineyard manager, Kristen Barnhisel, our assistant winemaker, and Gregg Young, our consultant, work together as a team to keep our vines thriving. They use compost and mineral supplements to build the soil, thus fostering stronger plants that are less susceptible to disease. They avoid using pesticides and herbicides, allowing beneficial insects to flourish. Every year when vines are dormant (Dec. to Feb.) José Jimenez and his vineyard crew prune the vines, an essential task. Grape clusters develop on new vine growth: cutting back old wood allows vines to concentrate on new growth. Proper pruning ensures a good balance of fruit to leaves. Too much shade produces grapes that lack depth of flavor: too little shade can prevent optimum ripening. One of the first jobs of the growing season, pruning is a time-consuming but critically important step toward ensuring that each vintage starts with the best possible crop of grapes," Milla says. ¶ After earning a degree in Fermentation Sciences in 1975 at the University of California at Davis, Milla worked for winemaker Richard Arrowood at Chateau St. Jean. In 1978, Milla moved to the remote winemaking region of Anderson Valley, where she became assistant winemaker to Jed Steele at Edmeades Winery. "I picked winemaking because I wanted to do something in the country. I never liked cities--always preferred rural," she says. " I learned to be a mechanic because everything was always breaking. I even carry a handsaw to be able to clear the road." ¶ Milla struck out on her own in 1982, making the first Handley Cellars Chardonnay in her basement. At that time, Anderson Valley was still uncharted viticultural territory. ¶ "I was captivated by its possibilities," Handley says. "Anderson Valley's beauty and isolation appealed to me. My husband Rex and I felt that Anderson Valley was a good place to raise children. The people here possessed an independent spirit, and I felt I could follow my own course, somewhat removed from the entrenched winemaking culture. I wanted my wines to capture the essence of this extraordinary place.” In the last two decades, Milla has emerged as a champion of Anderson Valley as a winemaking region. She is committed to producing Pinot Noir, Gewürztraminer, sparkling wines, and other varietals that are elegant depictions of her valley and her art. I have raved about Milla's wines to my students and friends for decades and have had the pleasure of visiting Milla in Anderson Valley several times through the years. From the beginning Milla had insight and a legerdemain that made her wines deliciously memorable. They remain favorites of mine--as does the lady.
SPLURGE WINE OF THE MONTH: DUCKHORN 2002 Three Palms Merlot, Napa $90

NEWS

CHARLES KRUG WINERY owner Peter Mondavi family has announced a $4 million restoration of this estate north of St. Helena. The Renovation of Napa Valley's first winery buildings--1860s-era winery and Carriage House, both federally registered national landmarks--has begun. They were originally built by the region's first vintner, Charles Krug--a Prussian immigrant who became the first commercial vintner in Napa Valley. His winery was damaged by fire in 1874 and has been expanded and modified over the years. Ultimately it was named Redwood Cellar when Cesare and Rosa Mondavi purchased the Krug estate in 1943 and installed redwood tanks. "When my parents bought the property, these buildings were the heart of the winery," recalls 92-year-old Peter Mondavi, who is still active at the winery. "We never thought of them as show pieces, but as places for the work of winemaking." The Peter Mondavi family is documenting the project in photographs on www.charleskrug.com The public is invited to log on to see the restoration as it progresses.

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WINE INSTITUTE ELECTS NEW OFFICERS: Jasper (Jay) Indelicato was elected Wine Institute board chairman for the 2007-2008 fiscal year at the 73^rd Annual Wine Institute Meeting of Members. He is chief operating officer at Delicato Family Vineyards headquartered in Napa, with the San Bernabe Vineyard in Monterey County and a winery in Manteca. Also elected were Margaret Duckhorn of Duckhorn Vineyards in St. Helena, first vice chairman; Raymond Chadwick of Diageo Chateau & Estate Wines, headquartered in Napa, second vice chairman; Tom Klein of Rodney Strong Vineyards in Healdsburg, treasurer; and David Kent of the Wine Group, headquartered in San Francisco, secretary.

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ROBERT MONDAVI WINERY Releases 2007 Taste³ Conference Videos On-Line: Taste³ Conference Videos of some of the speakers are available.

Honey Bee expert Dennis vanEngelsdorp examines the most up-to-date theories on Colony Collapse Disorder.
Blair Randall, program director for San Francisco's Garden for the Environment, proposes re-implementing the WWI and WWII Victory Gardens as a way to gain independence from our current food system with Victory Gardens 07+.
Leo McCloskey, owner of Enologix, an expert in fine wine analytical chemistry and quality metrics, theorizes about using Bordeaux's classification system in the U.S. and uses critics ratings to identify Napa Valley's first growth appellation.
Ben Ripple, founder of Bali’s Big Tree Farms, one of the 10 most exciting "rising social ventures" in the world (World Resource Institute) explains how organic farming helped over 5,000 Balinese farmers realize sustainable livelihoods.
Owner and founder of Vosges Haut-Chocolat Kaytrina Markoff reveals her four step process to inspired, delicious and creative new chocolate collections.
Moto Restaurant's 22-year-old Pastry Chef Ben Roche demonstrates the unique dining experience at Moto with his version of carrot cake, cachos and wine and food pairing.
David Molyneux-Berry, master of wine, exposes the dark side of the wine trade with a case study of wine fraud.

More video talks are scheduled for release, and highlights, photos and tasting notes are all online as well. There is also a You Tube page of all videos we've released to date. Register now until July 31 to receive two-for-one all access conference passes for 2008 Taste3.
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FIRST AMERICAN WINE REGION PROTECTED by EUROPEAN UNION: At a reception at the German Consulate in San Francisco, officials representing the European Union and leadership from the Napa Valley Vintners (NVV) announced that Napa Valley has been officially recognized with Geographic Indication (GI) Status as a protected name in the European Union, the first such recognition of an American wine place name. Hosting the proceedings were Karsten Tietz, Consul on Cultural and Press Affairs for the German Consulate, and Agricultural Attaché Jean-Marc Trarieux of the European Commission (EC). The German consulate was the appropriate location for the announcement as Germany currently holds the presidency of the EU. Mr. Trarieux said; “Europe does not have a monopoly on producing fine wines.” He continued; “Napa Valley has done an outstanding job and thanks to its pioneering spirit, it was the first third-country to apply for GI status. No other American wine region and no other American product has obtained this recognition.”

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ROUND POND ESTATE Completes Winery and Tasting Room: The forthcoming opening of the winery at Round Pond Estate--a family-owned-and-run working estate of vineyards, gardens and orchards--bodes well for proprietors Ryan and Miles MacDonnell. Already producers of artisan extra virgin olive oil and red wine vinegars in Napa Valley, their venture into wine has met with praise. The inaugural release of the flagship estate wine, 2002 Cabernet Sauvignon, is a well-crafted blend. The winery will be open to the public by appointment on June22. www.roundpond.com

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MENDOCINO WINE BY THE SEA, presented by the Mendocino Winegrape and Wine Commission, celebrates the region's wines and rich bounty Friday, June 22 and Saturday, June 23. For information (707) 468-9886 or www.mendowine.com

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MENDOCINO has three organizations uniting to promote the region. "Go Mendo" suggests visitors "Discover the Undiscovered." Mendocino is a land of rugged and dramatic coastlines, rough timberlands and majestic redwood forests. Its unspoiled beauty, enchanting villages and vineyards show the regions past and promising future. The Mendocino Winegrape and Wine Commission, the Mendocino Lodging Association and the Mendocino Promotional Alliance have joined together to invite visitors to discover the diversity of the region. For information: www.mendowine.com and www.mcla.info and www.gomendo.com

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WILSON DANIELS LTD. and REPUBLIC NATIONAL DISTRIBUTING COMPANY really know how to entertain with an elegant wines tasting event. They did so in Austin, and other major U.S. cities, and some of the wines tasted are listed below. I've never been to a lovelier, more gracious distributors' tasting, and the wines were equal to the event.

Champagne Delamotte Brut Le Mesnil-sur-Oger $50; Champagne Delamotte Brut Rose Le Mesnil-sur-Oger $77; Champagne Delamotte Brut Blanc de Blancs Le Mesnil-sur-Oger 1999 $90

Champagne Salon Le Mesnil Blanc de Blancs Le Mesnil-sur-Oger 1996 $350

Domaine Marc KreYdenweiss
Andlau Riesling 2005 $24; Wiebelsberg Riesling Grand Cru 2005 $44; Kastelberg Riesling Grand Cru 2005 $77; Lerchenberg Pinot Gris 2005 $29; Clos Rebberg Pinot Gris 2005 $42; Kritt Gewurztraminer 2005 $32

Domaine Leflaive 2005 Macon-Verze, France $31 and the Domaine Leflaive Puligny-Montrachet 2005 Clavoillon 1er Cru $123

Morey-Blanc Saint-Aubin 2005 Les Pucelles, France $42; and the Morey-Blanc 2005 Saint-Aubin 1er Cru $48

Domaine Pierre Mores 2005 Meursault, France $80; Meursault 2005 Perrieres 1er Cru $132; and the Domaine Pierre Mores Bourgogne 2005 Pinot Noir $24; Monthelie 2005 $40

Domaine Faiveley, France Georges Faiveley 2005 Chardonnay Bourgogne, France $20; Montagny 2005 Domaine de la Croix Jacquelet, Francce $24; Mercurey 2005 Clos Rochette Monopole, France $30; Chablis 2005 Les Clos Grand Cru, France $88

Joseph Faiveley 2005 Pinot Noir Bourgogne, France $20; the 2005 Mercurey Domaine de la Croix Jacquelet, Francce $23; the Beaune 2005 Clos de l'Ecu 1er Cru Monopole, France $71; the Gevrey-Chambertin 2005 Les Gazetiers 1er Cru, France $99; and the Corton Clos des Cortons Faiveley 2005 Grand Cru Monopole, France $195

Mastroberardino 2005 Fiano di Avellino, Italy $24; Mastroberardino 2005 NovaSerra Greco di Tufo, Italy $24; Mastroberardino 2001 Radici Taurasi, Italy $41

Tenimenti Angelini Val di Suga, Italy

Rosso Rosso Montalcino 2004 $25; Brunello di Montalcino 2001 $52; Vigna Spuntali Brunello di Montalcino 1999 $86
San Leonino Chianti Classico Riserva 2003 $38

Castello di Volpaia, Italy
2004 Chianti Classico Riserva $34; the 2004 Chianti Classico Riserva Coltassala $46; and the 2003 Balifico Toscana $48

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The 27th Annual NAPA VALLEY VINTNERS' (NVV) Charity Wine Auction raised almost $9 million during the annual four-day event, for health care, youth services and affordable housing non-profits. Appropriately themed “The American Classic,” the event again focused on the outstanding wines from NVV member wineries, the culinary excellence of the region’s chefs and restaurateurs, the renowned hospitality of the vintners and the collaborative effort in the Napa Valley with over 800 local volunteers. "As the final gavel fell, 45 Live, 106 Barrel and 81 E lots offering extraordinary collections of wine, vintner-hosted events and travel adventures donated by the organization's many wineries had raised more than $9.8 million--a tremendous showing of generosity by bidders from around the world to support our charities," said Bill Phelps of Joseph Phelps Vineyards, whose family and winery team chaired the fundraiser.

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DOMINUS Winemaker Boris Champy returns to Europe and Tod Mostero joins DOMINUS as technical director. “After ten years with Dominus, the time is right for my family to return to Europe,” said Champy. “I’ve learned so much about viticulture and winemaking from Christian Moueix and Jean-Claude Berrouet, and I am ready for new challenges.” Mostero, most recently winemaker at Viña Almaviva, Puente Alto, Chile, will join Dominus Estate as Technical Director in August 2007. He trained with Domaine de la Romanée-Conti, Ets. Jean-Pierre Moueix, and Chateau Haut-Brion and worked at Opus One in 1999 and knows Napa Valley firsthand. Champy will remain until December 2007 for a smooth, successful transition.. Dominus Estate is the Napa Valley property of Bordeaux producer, Christian Moueix. Dominus and Napanook are the two red wines produced at historic Napanook Vineyard in Yountville: with their Napa terroir, they are made with a Bordeaux spirit always in mind.

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KENDALL-JACKSON Winery Hosts the 11th Annual Heirloom Tomato Festival on Saturday, September 8, 2007--11 A.M. to 4 P.M. at the Kendall-Jackson Wine Center, 5007 Fulton Road, Santa Rosa, CA 95439 (Fulton Road exit on Highway 101--five minutes north of downtown Santa Rosa). The event will benefit The School Garden Network. To order tickets (this event sells out each year so tickets are not available at the door), call (800) 769-3649 or see www.kj.com

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MEADOWOOD RESTAURANT EARNS STARS: San Francisco Chronicle restaurant critic Michael Bauer writes that " The restaurant initially opened in the 1980s, but closed for three years before being reopened about 18 months ago under chef Joseph Humphrey, and it deserves a lot more buzz than it has received," he says. Excerpts from his article appear below. "Few restaurants capture the magic of the valley as well as this Howard Backen-designed space. With large, elegantly-set tables, huge vases of tightly gathered white roses on a service counter in the center of the 48-seat dining room and walls of windows overlooking a 24-seat terrace, it's a prime spot for romance or a special occasion. Frette linens, crystal glasses and beautifully weighted flatware speak of luxury, a dynamic juxtaposition to the manicured country setting. ¶ The menu features ingredients mostly from surrounding farms and the Meadowood gardens. Diners can choose from a three- ($65), four- ($80) or five-course ($95) a la carte menu, a seven-course chef's tasting menu ($120) or several specialty menus, including an all-vegetable "Local Garden" ($85) and a seven-course summer truffle menu ($125). The food was imaginatively conceived and presented, and service was smooth and efficient. The staff was professional without being too formal, a hard line to walk but done here with great skill. ¶ WINE LIST: A List You Can Trust From the 50-page wine list at the Restaurant at Meadowood is a compendium of 800 of the world's greatest wines. ¶ While most of the wines are from Napa Valley and elsewhere in California, the international selections round out the list nicely. On any given night, 26 wines are offered by the glass (plus 17 dessert offerings), with a good selection of half bottles. Given the quality of the stemware, the 11,000-bottle inventory and the care taken serving the wine, prices are reasonable and less than you'll pay at other places with fewer choices. In addition, under wine educator Gilles de Chambure, one of only a handful of Master Sommeliers in North America, Meadowood has instituted an extensive wine education program that includes mealtime pairings, afternoon wine receptions and more in-depth programs and tours." Corkage is $20. -- M.B.
Restaurant at Meadowood, 900 Meadowood Lane (near Silverado Trail), St. Helena; (707) 967-1205. Dinner 5:30-10 p.m. Tuesday-Saturday. Full bar. Reservations and credit cards accepted. Free parking lot.

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ZD WINES 2006 Rosa Lee Sauvignon Blanc, Napa Valley $20 has a new closure. Under the tear-top foil is a glass enclosure (glass slipper) that makes it easier than ever to enjoy this wine, so no corkscrew is required (please see below).

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FALL CREEK VINEYARDS Announces 18th Annual Grape Stomp and Harvest Festival, August 18th and 25th from 11am to 5pm --rain or shine! All events or indoors or "mist cooled" for comfort. Complimentary Family Festivities include: grape stomping, winery tour, castle bounce, hayrides, and live music. Make your reservations now for reserved seating and pre-ordered box lunch. Fall Creek wines may be purchased in addition. Cooking Demonstration with lunch and wine is $22 per person; Wine Tasting of six wines with gift glass is $4 per person; Your Grape-stomp imprint T-shirt $14; Afternoon wine and food pairing classes $15 per person (to benefit Texas Culinary Academy Scholarship program). Call 325/379-5361or visit www.fcv.com for information.

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THE WINE & FOOD FOUNDATION OF TEXAS NAMES NEW PRESIDENT, DIRECTORS: J. Buckner Hightower has been named president of The Wine & Food Foundation of Texas, the state’s largest charity dedicated to the art of wine and food, for the 2007-08. ¶ Hightower, who succeeds Austin restaurateur Michael Vilim, brings a diverse background of business experience, wine and food knowledge, and proven success in the non-profit sector. His professional career is a mosaic of experience in manufacturing, restaurants, real estate development, international aerospace, and music recording--many as Chief Executive Officer and Chief Financial Officer. ¶ He is a member of the Board of Trustees for the International Space University (Strasbourg). For his work in the Robert Heinlein Prize Trust (which initiates advanced aerospace students' contests) he was inducted into The Order of Gagarin--an honor The Cosmonautics Federation of Russia bestows on those whose work furthers aerospace education and exploration (Hightower is one of two Americans so distinguished). ¶ Hightower is a fifth-generation Texas native and graduate of The University of Texas at Austin. ¶ Other new members of the Board of Directors include: Howard Kells, owner of Doña Emilia’s South American Bar & Grill, and Brian Owens, former television executive and former owner of Austin Wine Merchant. The Advisory Committee welcomes: Matt Bair, Surgient; Amy Olson, Texas Culinary Academy; Ann Clark, Kitchen Design Consultant and Cookbook Author; Steve Hanes, Vintage IT Systems; Jim Stone, Managing Director, Stone Partners, Inc.; and Kevin Blessing, Central Market. For more information, visit www.winefoodfoundation.org

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STEVENSWOOD SPA RESTAURANT announced its new chef and menu. The Restaurant at Stevenswood leads Mendocino with an emphasis on organic, sustainable, and seasonal ingredients, artfully prepared by Executive Chef Randy Lewis. Michael Webster, Principal at Stevenswood Spa Resort, says "Chef Lewis blends the flavors of Europe's finest restaurants into fresh New American cuisine to create the pinnacle of dining experiences for the region.” Stevenswood Restaurant is also a part of the “100-mile initiative,” a local, voluntary group that agrees to purchase supplies, provisions, and ingredients from sources no more than 100 miles away, whenever practical. Dinner 6:00 p.m. to 10:00 p.m., Thursday-Tuesday; Reservations required. For more information or to make a reservation please call 707-937-2810 or visit www.stevenswood.com

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THE WINE & FOOD FOUNDATION OF TEXAS will host the "Everything Texas Dinner" at Mirabelle Restaurant, 8127 Mesa Drive, Austin, on Sunday, July 15 from 4:00 to 8:00 P.M. with only Texas products. For information: www.winefoodfoundation.org or (512) 327-755

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NEW RELEASES (quotes are winemakers' comments; wines are listed as they are received; prices are the producers' suggested retail) ____________________________________________________________________________

CAMERON HUGHES WINE has an interesting history. Owner Cameron Hughes tell me that he has an obsession for quality and innovation and that he is dedicated to delivering the best domestic and international wine values in the marketplace today. "Our focus is on buying at the high-end, small available 'Lots' of super premium wine. Not all high-end wine is bottled and sold, so we rescue those high-end 'Lots' and do some stylistic blending and then sell them directly to you or our retailers. So in short: no winery, no distributor and no wholesaler. That's a lot of cost taken out without ever compromising the quality of the wine." Cameron explained wine does not cost a lot to make, it costs a lot to market and sell. With virtually no overhead, and by selling directly to Costco, he offers $30-$50 values for between $8 to $14. "We sell to a major retailer and cut out the middlemen. However, instead of working the low-end bulk market, we work only the high-end by purchasing small lots of wine from some of the best wineries on the planet. Each Lot is bottled as such, Lot 14 Napa Valley Merlot, Lot 15 Napa Cabernet, Lot 16 Stag's Leap Cabernet, etc. For instance, take a $25 Napa Cabernet, less than 17% of the retail price is actual cost of the wine itself! The rest is mostly wholesale and retail margins. By buying small lots of high-end bulk wine from producers and by shipping directly to Costco (that works on less than 14% margin) we cut, on average, about 66% off the retail price and give you, our customers, the best deals in the wine business. Our company produces and markets wine under the Cameron Hughes “Lot” program. We do not own vineyards or ferment wine. Our business model is built around what we call in the industry the “spot” market for super/ultra premium bulk wines. Essentially, we eliminate the middlemen. We use our palates as guides to deliver delicious, super premium wine that is easily accessible price and style-wise. Our company is founded on the concept that excellent wine should be available at a value price. " For information: info@chwine.com or call 1-800-805-1971, M-F, 8 a.m. - 6 p.m. PST

CAMERON HUGHES Lot 26 Wine of New Zealand 2006 Sauvignon Blanc, Marlborough $11: "There were 8000 cases produced. Floral aromas and flavors with components of fresh cut grass, white peach and wet stone, burst of grapefruit,, apricot and honeysuckle and made 100$ in stainless steel which gives a nice bracing acidity."
CAMERON HUGHES Lot 29 Lake County 2005 Meritage Red Wine $11: "Cherry on the nose, hints of raspberry and vanilla oak, the wine has rich, deep core of cherry and raspberry on the palate, a good structure from the Cabernet Sauvignon and Merlot brings mid-palate jamminess while the Cabernet Franc brings color and raspberry. Well-intigrated tannins finish long and clean--2800 cases produced."
CAMERON HUGHES Lot 30 Russian River Valley 2005 Chardonnay $13: "Notes of peaches, mango, pineapple, vanilla oak and butterscotch. Rich palate of ripe fruits and fresh acidity, a long, crisp, butterscotch finish. 2800 cases produced and barrel fermented to create a complex and creamy wine."

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DOMINUS 2004 of "Napa terroir and Bordeaux spirit," as owner Christian Moueix is fond of saying, has been released. "With much excitement, we are pleased to announce our 2004 DOMINUS," Moueix says, "with its elegant integration of tannins and fruit, along with a balanced and complex structure that will make it especially pleasurable." Moueix reports that the 2004 growing season was the shortest in recent history. "A spring heatwave prompted early budbreak and warm temperatures continued throughout the summer which resulted in an early harvest. Dominus has deep red color, an intense nose of vanilla, black currants and cedar, flavors of warm mulled spices on the mid-palate complement the balanced and complex structure. The long, aromatic finish exhibits notes of leather and cardamom." The wine blend is 85% Cabernet Sauvignon, 8% Cabernet Franc and 7% Petit Verdot. No Merlot was used in the blend this year. "The wine is charming and fragrant and will age gracefully. We recommend decanting the wine prior to serving, to allow it to develop its full potential. This is especially important when serving young DOMINUS wines."

NAPANOOK has released the current vintage, 2004. As always, the wine was produced from grapes grown at the historic Napanook Vineyard in Yountville, Napa Valley. The wine is blended from vineyard blocks that were carefully selected for their lively fruit, soft tannins and early maturing characteristics. The 2004 growing season began with a normal winter and moderate rainfall, but a heat wave in March prompted an early budbreak. The warm weather lasted from April through September, and with severe crop thinning, the harvest was the earliest and third smallest on record for Dominus. The 2004 vintage has a deep ruby color, with a ripe, fruity nose. Its intense aromas of clove and raspberry lead to a hint of chocolate. The sweet, lingering tannins develop into an expression of sun-dried cherries. NAPANOOK 2004 Red Wine, Napa Valley ($39) is made to be enjoyed young, and consumed with food, but it will also age well for up to ten years. The winemaker recommends decanting before serving to allow it to reach its full potential.

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FERRARI-CARANO Vineyards and Winery has presented three in its series of five brand new, vineyard designate Russian River Valley Chardonnays, complete with new packaging. All wines are hand harvested, whole-cluster pressed and barrel aged in new and older French oak. Each undergoes partial malolactic fermentation and is aged sur lie for approximately 15 months. The 2005 vintage had a mild spring and summer that ensured the mature vines had a healthy canopy for the grapes. It provided the perfect combination of sunlight and heat to penetrate the grape clusters, allowing them to reach full maturity in flavor and structure. Additionally, FERRARI-CARANO Vineyards and Winery has a new 2004 Zinfandel from Dry Creek Valley. Don and Rhonda Carano's dream when they first came to Sonoma County was to create a winery estate where they could craft world-class wines of unprecedented quality. Since 1985, Ferrari-Carano has been a leading producer of world class, nationally acclaimed wines. Vintage after vintage, the wines exhibit a remarkable consistency of style and elegance with the Carano's uncompromising commitment to quality and excellence, a reflection of their desire to produce memorable wines that enhance the pleasures of gracious entertaining with no expense spared. Today, Ferrari-Carano's success is based first and foremost on the persistent dedication of the best vineyard and winemaking teams, and their commitment to making the finest wines year after year, without compromise. Characterized by their elegance and finesse, depth of flavors, complexity and richness, Don and Rhonda's vision for Ferrari-Carano's multidimensional wines has been realized and are among the most enjoyable wines on the market today.

FERRARI-CARANO 2005 Emelia's Cuvee (427 cases produced) $36: Named for Don Carano's paternal grandmother, this wine has layers of intense aromas and flavors of "ripe white peaches, apricots, vanilla cream, figs, tropical fruit, toasted hazelnut and spice, and an elegant finish. Pair with seafood, poultry, light pastas, rice and vegetables dishes."
FERRARI-CARANO 2005 Fiorella (474 cases produced) $36: "Fiorella is a bright, crisp wine with orange blossom, green apple and citrus aromas with apples and lychee, creamy vanilla and toasted nuts and a well-balanced, slightly creamy texture and clean finish. Enjoy as an aperitif, with white meats, pasta tossed with seafood, pork, turkey and veal."
FERRARI-CARANO 2005 Dominique (382 cases produced) $38: "This wine is terroir-driven with intense ripe aromas of apple, fig and white peaches, hints of maple syrup and nutmeg, bright acidity and layers of intense flavors. The ripe fruit component complements a variety of vegetable, seafood and poultry entrees as well as light pastas and rice dishes."
FERRARI-CARANO Vineyards and Winery 2004 Zinfandel, Dry Creek Valley $26: "The Dry Creek Valley's reputation as a source for outstanding Zinfandel is revealed in our 2004 vintage. Deep purple color with rich tannins and dark fruit complexity, it has aromas of blackberry, plum, dried currants, and a touch of black pepper. Concentrated fruit continues on the palate, complemented by sweet oak and brown spice, while a long and lingering finish is highlighted by smooth tannins and flavors of black currants. From our valley floor vineyards, our Zinfandel vines are dry farmed in shallow, rocky, low-vigor soil that adds impressive depth and concentration of flavor intensity to the wine. A mild August ensured a healthy canopy which provided the perfect combination of sunlight and heat penetrating the grape clusters. These conditions allowed the grapes to reach full maturity in both flavor and tannin structure. Our Zinfandel is food friendly and pairs well with game, roasted pork, grilled lamb, jambalaya, spicy sausages and duck, extra sharp Cheddar or Roquefort."

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BONNY DOON VINEYARD has had a sea of change. In July 2006, Bonny Doon sold two of its important brands--Big House and Cardinal Zin. It also converted Pacific Rim to an independent entity that is now headquartered in the Pacific Northwest. Some brands have been discontinued. "One very telling measure of the enormity of the change concerns production. In 2006 Bonny Doon planned to produce approximately 425,000 cases of wine. In 2007, actually 35,000 cases will be produced at our Santa Cruz facility," says Burke Owens, director of marketing and communications. "Our wholesale product line has slimmed down from a broad assortment to a lean, meaningful nine wines. Focus of intention is the most significant change. The focus is to identify the sites most capable of producing vins de terroir and then farming the sites to express terroir. This is Randall Grahm's renewed mission for Bonny Doon, to create great wines of finesse, subtlety, specificity and terroir. Our more concise product line and commitment to biodynamically grown grapes--and ultimately to 100% estate grown wines--will allow us to produce highly distinctive wines within the Cigare and Ca' del Solo range."

BONNY DOON VINEYARD Ca' del Solo 2005 Sangiovese, San Benito County $15: "As hoped, we have channeled more complex and elemental flavors--peel away one layer to find cherried tobacco, beneath another chocolate, liquored cassis peripherally with black cherry expanding from the center, prominent tannins at one moment are moving the right direction and beneath all a mineral crunch. The wine will benefit from decanting."
BONNY DOON VINEYARD Ca' del Solo 2006 Albarino, Monterey County $18: "Allowing some shade on these Iberian varieties somehow mimics its home climate and produces grapes with thinner skins (and lower phenolics) to produce delicate aromatics and finesse. The wine expresses a crystalline mineral aspect, great persistence and bracing crispness, grapefruit and tangerine. It's a lovely aperitif, with Asian food or shellfish."
BONNY DOON VINEYARD Ca' del Solo 2006 Muscat, Monterey County $15: "Our Muscat has a waft of jasmine and spice and is a musky, melodious, melon-like mediation on minerality--powerfully aromatic with a bracingly clean acidity and off dry. Enjoy with spicy foods that include chili peppers, ginger, curry and cardamom."

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ROSENBLUM CELLARS Winemaker Kent Rosenblum has earned a reputation for discovering and championing small, independent vineyards throughout California. From this array of exceptional fruit, Kent has established a portfolio of acclaimed single vineyard wines. Recently, his focus has included more regionally inspired bottlings, each crafted to embody the appellation personality. Drawing on fruit from several top vineyards, the grapes for the Appellation Series wines are individually fermented--often in open-top or macro-bin fermentors that are punched down by hand--to offer Kent a range of complex flavors for each blend. In addition to this labor-intensive approach, innovative winemaking practices including Rosenblum's cutting-edge yeast and barrel programs, are used to create wines that air quality with a rich, regional diversity. The following six wines are from that Appellation Series.

ROSENBLUM CELLARS 2005 North Coast Zinfandel $18: "This dark, rich and fruit-driven wine reflects the structure and character of the cool climate vineyards used to craft this distinctive North Coast blend. It shows flavors of blackberry, currant, ripe raspberry spice and elements of vanilla and mint. Pair with flavorful fare such as hickory smoked baby back ribs, blackened salmon, or soy grilled lamb chops."
ROSENBLUM CELLARS 2005 San Francisco Bay Zinfandel $18: "At one time this historic winegrowing region had more vines than the Napa Valley. As a result of this Appellation’s sedimentary soil and sand, phylloxera did not devastate these marvelous old vines. The wine shows rich, soft plum and ripe cherry flavors, with elements of earthy spice and dark chocolate. Pair with osso bucco, chili verde, or marinated chicken. It’s even perfect with wood fired pizza."
ROSENBLUM CELLARS 2005 Paso Robles Zinfandel $18: "This rich, full wine exhibits the signature spicy earth tones that make Paso Robles Zinfandel so excellent. Combining two vineyards from both sides of the Salinas River contribute to the overall charm and complexity. In this wine you will discover flavors of rich cherry, black raspberry a touch of chocolate truffles and aromas of anise. While this is the ultimate grilled hamburger wine, it also goes great with pasta carbonara or marinated grilled pork tenderloin."
ROSENBLUM CELLARS 2004 Santa Barbara County Syrah $18: "Santa Barbara’s warm sunny days and cool evenings, perfect soil conditions and proper farming techniques produce fruit full of intensity. Syrah grown in these conditions transform into an amazingly beautiful wine. It has room-filling aromas of blackberries, smoke, plum, licorice and cracked black pepper; a lush palate, loaded with blackberries, blueberries, roasted herbs, and black currants lightly laced in vanilla and spice. Pair with roasted meats, pasta in rich red sauces and ripe cheeses."
ROSENBLUM CELLARS 2006 California Viognier, Kathy's Cuvee $18: "Sourced from two distinct vineyards, grapes were gently whole-cluster pressed and fermented over two months in a mixture of French, American oak and stainless steel barrels. It has exotic aromas of apricots, peaches and citrus fruit in concert with vanilla bean and cinnamon. The palate is loaded with round flavors of honeyed orchard and tropical fruits as well as creamy vanilla and toasted oak notes."
ROSENBLUM CELLARS 2005 San Francisco Bay heritage Clones Petite Sirah $18: "This wine has a bouquet and flavors of ripe blackberries, plums, chocolate, black pepper, violets and spice. Contra Costa will soon be known as the Mecca for Petite Sirah. This wine has amazing aromatics and flavors and color, which is jet black. Pair with hearty fare like mixed sausage ragu, barbecue smoked prime rib, leg of lamb on a bed of thyme, or a good old-fashioned pot roast."

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SIMI Winemaker Steve Reeder tells that "Spring is the season for wine birth when new buds are swelling on the vines and new wines are being released from the winter slumber. Two of them are being reintroduced: SIMI Roseta and SIMI Sonoma County Zinfandel. The third wine is the always much-anticipated SIMI Alexander Valley Cabernet Sauvignon. SIMI has a long history of making Rosé wines. In 2005 we reintroduced Rosé to the tasting room with a food-friendly dry Rosé and it was so popular we took it national in 2006. It is a true Rosé that we named after the Rose Garden--roseto in Italian that Isabel Simi planted next to the winery building. Giuseppe and Pietro Simi's daughter Isabelle took over management of the winery at the age of 18 and ran it successfully until 1970 when she retired. Over 40 years, Isabelle planted a new rose for every U.S. president with the exception of Herbert Hoover (who enacted Prohibition!) and we've continued her tradition.

SIMI 2006 Roseta, Sonoma County $15: "We reintroduced Rosé to the tasting room with a food-friendly dry Roseta and it was so popular we took it national in 2006. Its strawberry and citrus notes have hints of lemon blossom and flavors of fresh strawberry, peach and mouthfilling ripeness and balanced acidity." It is 100% Syrah and pairs well with numerous foods.
SIMI 2004 Alexander Valley Cabernet Sauvignon $26: "Alexander Valley was shaped by dramatic geologic activity—from an ancient landslide that changed the course of the Russian River, to earthquake upheavals that redistributed whole sections of land. The incredible diversity of soil types and microclimates produces wines with the velvety textures and bright, luscious flavors. Simi Alexander Valley Cabernet Sauvignon reflects the best of Alexander Valley’s bright fruit characters and elegance that made this world-class growing region famous. This wine has dark red with purple tones, has ripe plum, black cherry and cassis with hints of vanilla, bright berry flavors spiced with cedar and black spice ending with elegant, lush tannins." (90% Cabernet Sauvignon, 6% Merlot, 1% Malbec, 1% Petite Sirah, 1% Petit Verdot, 1% Cabernet Franc, 13 months in 33% new French and 9% new American oak)
SIMI 2005 Sonoma County Zinfandel $23: "Sonoma County is home to some of the best Zinfandel vineyards in California. We use traditional winemaking techniques such as open-top fermentation and gentle extraction to yield deeply colored Zin. The aromas and flavors are brambly raspberry, red cherry pie and baking spices, black pepper, cocoa, fresh upfront berries laced with vanilla, toasty oak finish. Pair with barbecued meats, pasta, with red sauces, aged cheese and spicy gumbo."

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CHATEAU de LAUNAY owner Arnaud de Raignac tells me that his family has been making wine in Bordeaux for more than five centuries. "The wines from CHATEAU de LAUNAY are born from tradition yet embrace modernization and offer beautifully structured, elegantly rich wines from the heart of Bordeaux. These wines are about breaking boundaries. Our idea was not to create a wine that was at the top of its category, but to create a wine that transcends its appellation and no longer fits within the expected quality range of a Bordeaux Superieur. CHATEAU de LAUNAY wines literally redefine their class." Mr. Raignac says they have old-world wines made with new-world philosophies that are affordably priced.

CHATEAU de LAUNAY 2003 Rouge, Gironde $27: "This wine is primarily Merlot with a small percentage of Cabernet Sauvignon. The flavor profile can be compared to the great reds of Pomerol and Saint Emilion. It was aged in new French oak for ten months. It has rich, ripe aromas of sweet blackberries and cassis. Luscious, full and rich in the mouth with soft tannins and a seamless mouth feel that leads to a long, lingering finish."
CHATEAU de LAUNAY 2004 Blanc, Gironde $23: "It has a unique aroma kin to red grapefruit accompanied by a touch of minerality and lively acidity. It is a seamless blend between fruit and the winemaker's extremely judicious use of oak."
CHATEAU de LAUNAY 2003 Les Vignes D' Elisa, Gironde $23: "A harmonious wine with the rich perfume of tropical fruits, apricots and honey and balanced with firm acidity, roundness and a fine structure."

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LANDMARK VINEYARDS is a family owned premium winery rich in agricultural roots. Michael Colhoun, great-great-great-grandson of John Deere, and his wife Mary are the proprietors. Located at the base of Sugarloaf Mountain in Sonoma Valley, LANDMARK epitomizes the rustic grace and harmony that expresses Sonoma Valley.

LANDMARK VINEYARDS 2005 Overlook Chardonnay $26: "Twenty two separate vineyards comprise this Overlook, including the distinguished growers as Sangaciomo, Bien Nacido, Martinelli, and Lorenzo. All the blended wines are barrel fermented, use indigenous yeasts, undergo full malo-latic fermentation and age sur lie for nine months. The aromas of toasted almonds, caramel, and coconut are followed by crisp green apple and lemon rind flavors that convey certain minerality. The acidity will pair well with seafoods and shellfish, and complement pastas with cream sauces, as well as roast chicken and pork roast with fruit.
LANDMARK VINEYARDS 2004 Steel Plow Syrah $26: "After seven years of organic farming practices, the El Farolito vines are now well established in the volcanic soils on the Northeastern slope of Sonoma Mountain, and yet, the yields remain about 2 tons per acre. Ripe plum, black fruits and violet aromas. Ripe plum, black fruits, and violet mingle with white pepper and sweet oak aromas. Good tannin structure and ample acidity will enable this Syrah to pair with a wide range of cuisine from braised meats to tomato based sauces and savory herbs.

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ZD WINES President Brett deLeuze tells me that "it seems we were just walking the vineyard to decide when to harvest the grapes for this wines, and here it is in the bottle! And now you don't need a corkscrew to open it. ZD Wines has been producing world class wine almost since Norman deLeuze and Gino Zepponi launched their dream of making fine wines in 1969. A six-acre parcel of land was purchased along the Silverado Trail in Rutherford, Napa Valley, and a new winery was built in 1979. After 10 years of experience producing California wines, the four varietal focus was taken (Chardonnay, Pinot Noir, Cabernet Sauvignon, and Merlot). Quality, consistency and style are the credo that ZD Wines has developed and nurtured over the last three decades of winemaking and achieved through intimate, personal attention to detail and masterful blending of winegrapes carefully selected from prime vineyards. ZD wines consistently are rich, flavorful and reflect varietal character, a description that has been earned from a style that gives wines of a distinct, consistent, and recognizable character. Through the years, ZD Wines have graced the tables of White House dinner parties, spanning three administrations, and a multitude of devoted wine buyers--including me. ZD Chardonnay has been a favorite of mine since my first sip--which happened at a dinner in the home of previously co-owners Barbara and Gina Zepponi, shortly before he was killed in an automobile accident. ZD wines have garnered approximately 350 awards of excellence in prestigious competitions over the years. The quality is constant and undeniable. www.zdwines.com

ZD WINES 2006 Rosa Lee Sauvignon Blanc, Napa Valley $20: Brett deLeuze, President/Partner says, "Under the tear-top foil is a glass enclosure (glass sipper) that makes it easier than ever to enjoy this wine, so no corkscrew is required. The fruit for this wine was hand harvested from Milliken Creek Vineyard in the southern part of the Napa Valley. We fermented the juice cold and filtered it to prevent malo-lactic. The result is a well balanced, delicious, quaffable wine with a clean, crisp finish: pair with oysters and seafoods. Please let us know your thoughts about the wine, glass slipper or just relaxing!"
ZD WINES 2005 Chardonnay, California $33: Robert deLeuze, Winemaster & CEO says, "ZD’s 2005 Chardonnay shines with traditional 'ZD Style.' Our pursuit of richness and balance is achieved through careful selection of quality vineyards from California’s esteemed cool growing regions including Napa, Monterey and Santa Barbara counties. A unique winemaking approach of cold barrel fermentation in toasted American oak barrels gives this wine a deep opulence with aromas of fresh tropical fruit and a hint of vanilla and coconut. No malo-lactic fermentation results in a preservation of crisp acidity that gives the wine a clean finish in addition to a lingering aftertaste. Drink this wine now to enjoy the fruit forward characters or allow some bottle aging to develop an impressive depth and complexity. Our suggestion is to buy at least a case, and experience the wine over time to determine your personal optimum aging regime! Enjoy!" Gold Medal - San Franicsco Chronicle Wine Competition 2007; Gold Medal - International Eastern Wine Competition 2007; Gold Medal - Taster's Guild International Wine Judging 2007
ZD WINES 2005 Pinot Noir, Carneros, Napa Valley $33: Winemaker Chris Pisani says, "Produced from a blend of several small lots from two vineyards in the cool Carneros, this Pinot Noir shows our commitment to producing wines of distinct varietal character and balance. The primary clonal selections are Dijon 667 from Jim Haire’s vineyard and the Swan clone from ZD’s own organically certified deLeuze Family Vineyard. The fruit was harvested at optimal maturities and fermented in small open top fermentors. Hand punchdowns every six hours during fermentation ensure a gentle extraction of color and tannin. The wine then rests in 100% French oak barrels for ten months before being bottled in July. This wine is showing classic pinot character right now. Bright, forward black/sour cherry, plum and a hint of rhubarb. Subtle hints of vanilla, clove and spice slowly emerge in the glass. On the palate the wine is bursting with ripe cherries and strawberry, and it soon reveals a smooth, velvety texture with great acid/tannin balance. It's drinking great right now but will continue to develop complexity in the years to come. We hope you enjoy it!!! Gold Medal - San Francisco Chronicle Wine Competition 2007
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KENWOOD Vineyards Cabernet Sauvignons are representative of the art of assemblage. By judiciously adding small amounts of Merlot, Cabernet Franc and sometimes other red varieties to Cabernet Sauvignon, Kenwood creates finished wines with additional dimensions of fruit, complexity and texture, more than are possible with Cabernet Sauvignon alone. The 2004 Kenwood Sonoma County Cabernet Sauvignon and 2004 Kenwood Jack London Vineyard Cabernet Sauvignon show the art of assemblage; each distinctive yet displaying blending benefits. The long 2004 growing season in Sonoma County yielded a small, yet concentrated crop of Cabernet Sauvignon grapes, and this element, along with the intrinsic character imparted by vineyard location and the style of each wine, dictated blending regimens.

KENWOOD Vineyards 2004 Sonoma County Cabernet Sauvignon $18 came primarily from Sonoma Valley floor estate ranches where rich soils and moderate subsoil moisture produce medium-bodied Cabernet Sauvignon. 2004 had more intensity than usual. The generous, approachable style was achieved with 13% Merlot added to smooth the palate and 5% Cabernet Franc added to enhance the nose. Aromas and flavors of cassis, blackberry, peppermint and bay leaf dominate the medium-bodied flavors, with background cedar and tobacco notes adding complexity. Nicely structured on the palate, with integrated tannins and moderate balancing acidity make this wine an approachable Cabernet Sauvignon.
KENWOOD Vineyards 2004 Jack London Cabernet Sauvignon $35 from the Jack London Vineyard high on Sonoma Mountain above Sonoma Valley. Here thin, rocky soils and limited subsoil water stress the vines to give intense Cabernet Sauvignon, although tannins in 2004 were unusually soft. Concentration lies at the heart of the Jack London Cabernet Sauvignon, so 7% Merlot – also from Jack London Vineyard – was added to the Cabernet Sauvignon to enhance smoothness and broaden fruit complexity. The wine displays a powerful nose, highlighted by intense blueberry, blackberry and cocoa. The flavors are a medley of black and red fruits, including blueberry, black cherry and dried cranberry, complemented by nuances of herb and mint. The mouthfilling Cabernet maintains a plush, polished character through the elegant finish.
KENWOOD Vineyards 2006 Pinot Noir Rose, Sonoma $23: "Summer calls for uncomplicated, fresh and fun wines, like this Rosé--delicious, easy-drinking, with character and style. Premium dry rosés continue to gain popularity for their vivacious, food-friendly personality. This Rosé shows the influence of exceptional grapes and first-class winemaking. After crushing, the refrigerated juice remains on skins for a 24 hours to gain color and fruit character. Aromas and flavors of strawberry, cherry and honeysuckle are accented by a hint of spice and moderate acidity-- served chilled as an aperitif or with light summer fare.

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DeLILLE CELLARS has lovely bottles available for your dist++inct pleasure. Jay Soloff, partner, tells me DeLille has gained a distributor in Texas so luckily the wines will be convenient for local purchasing. I visited DeLille Cellars when it was completing the chai in the early 1990s and Winemaker Chris Upchurch took me from barrel to barrel to taste the future. I've returned a number of times to enjoy these exquisite, beautifully hand-crafted wines with pure delight. They remain constant in being produced finely. Early on I knew they were destined for greatness and I am pleased that everyone involved continues along that route of pursuit. The wines are pure pleasure. www.delillecellars.com.

DeLILLE CELLARS 2005 Chaleur Estate Blanc, Columbia Valley $32 "has a rich bouquet of sweet straw and hay, and although there is only 21% Semillon, the smoky fig notes come through with flavors of citrus, grapefruit, and stone fruits wrapaped with creamy-oak tones and a long crème brulée finish."
DeLILLE CELLARS 2004 D2 Columbia Valley Red Wine $34 "is focused and has bright black cherry and berry aromas with cigar box oak. It has nuances that wrap nicely around the silky Merlot texture.
The flavors show lush cherries and blackberries with black pepper spices, and is already showing a lengthy finish."
DeLILLE CELLARS 2004 Chaleur Estate $72 "has a deep, concentrated nose of jammy blueberries, black cherries, plums and cedar. There is a beautiful floral component in the bouquet and the flavors combine cassis, blueberries, huckleberries, black cherries and pepper. This wine has beautifully integrated vanilla oak tones and a superb finish, making it a classic Chaleur Estate."
DOYENNE 2005 Roussanne, Columbia Valley White Wine $30 "has vibrant honeysuckle, lime and delicate white flowers that express a pretty bouquet. It is delicious with rich, plush flavors of lime and passion fruit that spread across the palate to a powerful and long finish. This is a classic Rousanne with no oak to get in the way of all of the delicate, elegant and fragrant nuances."
DOYENNE 2004 AIX, Columbia Valley Red Wine (74% Cabernet Sauvignon and 26% Syrah) $34: "This wine has a deep black raspberry nose with molasses, bone marrow and cardamom notes. Black raspberries, Asian spice and other dark fruits show pronounced Syrah flavors, while the structure is all Cabernet Sauvignon. This wine has a solid core and firm, softly ripened tannins."
DOYENNE 2004 Syrah, Yakima Valley Red Wine $47: "Concentrated black raspberries, violets, lavender and white peaches are just the start of the complex aromas of the 2004 Doyenne Syrah. There's an interesting, hedonistic blend of floral flavors with sweet, meaty, syrah character along with oyster shell minerality. Flavors are dense and broad black fruit character tightly knit with black pepper spices. This youthful wine is showy now and promises much more to come."

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SHAFER 2005 Red Shoulder Ranch Chardonnay Carneros $45 is now available for your pleasure. This wine is one of my favorite Chardonnays and always brings continuous nuances of flavor and pleasure. On 66 acres near the northern tip of San Francisco Bay, Shafer harvests fruit for this single vineyard wine. The Carneros soil is home to countless gophers who love to feast on young vine roots. To contain this problem, Shafer has erected owl nesting boxes and hawk perches to encourage day and night rodent patrol. There was a long, cool growing season for this wine, which produced delicious yields. ¶ “The Red-shouldered hawks and other birds of prey do such an outstanding job, we named the vineyard in their honor,” says Doug Shafer. Of the 2005 vintage, winemaker Elias Fernandez says, “In a region that offers long, cool growing seasons, 2005 was longer and cooler than most. The picture-perfect summer allowed us to leave the fruit on the vine until it achieved true physiological ripeness, showing off our Carneros Chardonnay fruit at its best. There are lots of layers in your wine glass – aromas and flavors of honeysuckle, Fuji apple, apricot, and exotic flavors of the tropics. The underlying acidity, resulting from our cool-weather vineyard site, is crisply integrated with warm, toasty oak, and the whole package is tied up with a long, mouth-pleasing finish.”

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VALLEY OF THE MOON Director of Public Relations Margie Healy tells me that wineries that produce wines primarily with locally grown grapes enjoy a huge advantage. "With experience, these wineries discover and focus on the 'sweet spots;' vineyard locations where each variety produces its very best grapes. After seven decades in the Sonoma Valley, Valley of the Moon Winery clearly knows the region’s 'sweet spots,' as demonstrated by the classic character and appealing fruit of the just-released 2005 Valley of the Moon Sonoma County Zinfandel and 2004 Valley of the Moon Sonoma County Cabernet Sauvignon.

VALLEY OF THE MOON 2006 Rosato di Sangiovese, Sonoma County $14: "This wine shows the grape's fresh, casual side,
perfect for summer quaffing. Sangiovese’s rich fruit and abundant acidity make it ideal for a big, brilliant rosé. After crushing, the grapes were left to soak with the juice overnight, pressed slowly and fermented cool. The young wine remained in neutral storage to preserve freshness. A small amount of Carneros Pinot Noir was added prior to bottling to enhance complexity and smoothness. It has aromas of strawberry and raspberry and fresh fruit character continues in the sumptuous red cherry, raspberry and strawberry flavors, accented by a hint of spice. Vivacious and refreshing, this medium-bodied rosé stays impressively smooth through its long, crisp, virtually dry finish. Served chilled, it’s a great warm weather wine, both on its own and with casual summer fare.
VALLEY OF THE MOON 2005 Zinfandel, Sonoma County $16: "The majority of these Zin grapes come from an estate in the heart of the Sonoma Valley. This vineyard, including a block of old vines planted in the 1940s, benefits from the site’s distinctive “banana belt” microclimate; unusually (for the Sonoma Valley) hot, sunny afternoons, followed by very cool, foggy evenings. This ideal climate for Zinfandel enables the grapes to achieve ripe berry fruit and smooth texture at maturity. Ripe strawberry and blackberry announce this Zinfandel, with subtle menthol and black pepper adding complexity. Blackberry and plum dominant the mouthfilling flavors, backed by hints of vanilla and pepper. Lush and elegantly structured, this Zinfandel charms the palate. "
VALLEY OF THE MOON 2004 Cabernet Sauvignon, Sonoma County $20: "We head to the hills for this Cabernet Sauvignon, specifically vineyards situated in the Sonoma and Mayacamas Mountains flanking the Sonoma Valley. The temperate hillside microclimate, with slightly cooler days and slightly warmer nights than the valley floor, combine with the thin, rocky soils of the uplands to give Cabernet Sauvignon grapes intense fruit and superb balance. Variations due to sun exposure – grapes from west-facing slopes are typically rich and round, while those from east-facing slopes are generally firm and structured – expand the fruit and textural palette in the finished wine. This wine's opulent nose is a spellbinder, black currant, coffee bean and dark chocolate and intense flavors of black currant and black cherry accented by spice nuances. Concentrated fruit combines with balanced acidity and soft, integrated tannins for a long, polished finish. Valley of the Moon Winery welcomes visitors daily to its beautifully restored cellar in the Sonoma Valley. In addition to Zinfandel and Cabernet Sauvignon, the winery produces Chardonnay, Pinot Blanc, Pinot Noir, Syrah, Sangiovese and Cuvée de la Luna, a Bordeaux-inspired blend.

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LAKE SONOMA WINERY 2006 Sauvignon Blanc, Dry Creek Valley $15 is "the pure taste of place," says Vice President Margie Healy. "Every so often in the world of wine, a region is so perfect for the grape variety it grows, and a growing season is so perfect for that grape variety, that a winery need only harvest the ripe grapes, ferment the wine and bottle it. Such was the case with the 2006 Lake Sonoma Winery Dry Creek Valley Sauvignon Blanc. Fresh, crisp and delicious, this Sauvignon Blanc offers the pure taste of place. Situated in northern Sonoma County, Dry Creek Valley may well be the single finest vineyard region in California for Sauvignon Blanc. The region’s rocky, well-drained soils and unique climate of warm-to-hot days and marine-influenced cool nights enable Sauvignon Blanc to achieve classic character – refreshing citrus fruit and herbal complexity – at maturity. In 2006, the Dry Creek Valley growing season was ideal for Sauvignon Blanc. Long and unusually cool (except for a brief heat wave in July), grapes were harvested at perfect ripeness in late September. With such exceptional quality, the winemaker decided to forgo malolactic fermentation, keep the young wine in stainless steel exclusively and bottle it unblended. Enticing aromas of fresh kiwi, grapefruit and lime, accented by a dash of fresh herbs, distinguish the 2006 Lake Sonoma Winery Sauvignon Blanc. Vibrant grapefruit, lemon and lime flavors gain depth from herb and mineral background notes. Fresh and racy, yet impressively polished on the palate, this delicious mouthful finishes with lingering crispness.

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BRONCO WINE COMPANY has released three white wines for summer enjoyment.

ESTRELLA 2005 Sauvignon Blanc, California $6: "Citrus and tropical fruit aromas and flavors--pear and melon linger on the palate ending with a smooth finish."
FORESTVILLE 2005 Chenin Blanc, California $6: "Delicate and slightly sweet, it smells of tropical fruits, honey and a hint of orange blossoms with tastes of honeysuckle and cinnamon-like spice."
MONTPELLIER 2005 Viognier, California $7: "Noticeable floral, lilac-like aromas, a clean palate with fruity flavors of apple and pear, well-balanced with notes of citrus for a pleasant finish."
NAPA RIDGE 2005 Napa Valley Chardonnay $12: "Flavors of apple, butterscotch and pineapple are present with a tantalizing amount of crisp acidity that refreshes the palate. Enjoy with Eggs Benedict or New England clam chowder."
NAPA RIDGE 2004 Napa Valley Merlot $12: "This rich Merlot has sumptuous fruit character and long velvety finish with notes of raspberry and plan, hints of vanilla and black cherry and soft tannins. Enjoy with Italian cuisine or salmon and grilled meats."

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DIAGEO has released two news from New Zealand and Australia. Newhaven is crafted by Diageo Chateau & Estate Wine's Winemaker, Bob Masyczek (Mah-Chess-Key) whose more than twenty years of winemaking experience in the Napa Valley spent eleven at the historic Beaulieu Vineyards winery. "Only a few places in the world can define varietal character as well as Marlborough does for Sauvignon Blanc," he says. "Grapes are sourced primarily from the Wairau Valley, an area have stony, sandy loam topsoils that overlay layers of free-draining "pea-gravel" soils -- conditions that reduce vine vigor and yield lush, aromatic wines with distinctive herbaceous aromas, bracing acidity and bright fruit flavors." Sauvignon Blanc is the flagship wine of New Zealand, accounting for almost 80 percent of New Zealand wine exports to the U.S. and more than 80 percent of consumption. Recognizing the growth of the Australian wine category and American wine lovers' quest for Australian wines, Diageo Chateau and Estate Wines is introducing Archetype, an exciting new set of sophisticated Australian Shiraz from the country's premier appellation, the Barossa. Shiraz is Australia's leading red grape variety and its true home is in the Barossa region, which produces some of the country's highest-rated wines. Archetype is to create benchmark Australian wines cultivated from extraordinary vineyards.

NEWHAVEN 2006 Marlborough Sauvignon Blanc $12: "Diageo Chateau and Estate Wines introduces Newhaven, a classic example of Sauvignon Blanc from the world-renowned Marlborough winegrowing region of New Zealand. The Newhaven 2006 Sauvignon Blanc shows an intense, forward nose with guava, grapefruit zest and honeysuckle aromas. It is a shining example of classic New Zealand Marlborough Sauvignon Blanc.
ARCHETYPE 2995 Barossa Shiraz $15: " Grapes for Archetype's Shiraz are sourced from specific vineyard blocks located on the valley floor of the Barossa and Eden Valley regions. Vines of varying ages, between 5 to 50 years-old, give a multitude of flavors. The vineyards of Barossa Valley are shielded on one side by the Barossa Range and experience a long consistent growing season characterized by hot days and cool nights. Located to the east of Barossa Valley, Eden Valley is a cooler climate that makes elegant red wines in a variety of styles."

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BODEGA Y ESTANCIA COLOMÉ in Argentina produces COLOMÉ Estate $25 and COLOMÉ Torrontés $13. COLOMÉ is a fine wine of the HESS Group. Winemaker Randle Johnson loves making wines in Argentina. We tasted his A

COLOMÉ Estate 2004 is a blend of 66% Malbec, 20% Cabernet Sauvignon and 14% Tannat. "This wine represents the unique character of cooler climate Argentine Malbec, the country's traditional red grape. Grown at high elevations, the grapes express bright fruit profiles while retaining acid and tannin for structure. The other grapes are blended for complexity and additional structure and to give a rich and supple mouthfeel to produce a delicious wine. Aromas and flavors are a complexity of clove, nutmeg, black pepper, blackberry and well integrated oak notes and a long finish."
COLOMÉ Torrontés 2006 is the signature white wine from Argentina. It dates from the first vineyards planted in the country from the early 1800s. This golden-yellow wine has aromas and flavors of fresh honeysuckle, roses, lemon and orange, apricots and citrus and a rich mid-palate. It is well balanced with a crisp finish."

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DUTTON-GOLDFIELD 2004 Cherry Ridge Vineyard Syrah, Green Valley-Russian River Valley $35: "The warm 2004 ripening season provided a wonderful vintage for our Green Valley Syrah. It retains the focused blueberry fruit, bright acidity and moderate alcohol so characteristic of our area, but at the same time offers an enveloping lushness indicative of that warm season. In the nose this wine entices with aromas of blueberry, black cherry and nutmeg. It follows in the mouth with wonderfully plush tannins that carry its dark flavors of black cherry, boysenberry and toffee through to a lingering sweet finish. This is a syrah that keeps you wanting more. It's a wonderful match to salty cheeses like aged Gouda and Gruyere, or savory fowl or meat dishes. This is truly a wine that the winemaker enjoys, and hopes that you will too. 910 cases

DUTTON-GOLDFIELD 2005 Dutton Ranch Chardonnay, Russian River Valley $35: "In 2005, Mother Nature gave Russian River the kind of year we always hope for, but don't often get. We had early budbreak, then great vine growth from late spring rains; perfect flowering conditions for the chards, followed by a cool summer and moderate, dry late harvest weather. Consequently, the fruit ripened slowly and evenly; retaining its acid while building flavor and concentration. The gift of the season was obvious in the fruit with ripe flavors, good acidity, moderate sugar and no rot. The resulting wine shows what we love about Dutton Ranch Chardonnay. In the nose the classic lemon cream pie jumps out, with overtones of caraway seed, ginger and a touch of tangerine. In the mouth its core of citrus fruit and bright acid is in a setting of ginger spice that provides a lovely balance and lingering finish. This is a wine of great versatility: enjoy as an aperitif, or with rich and creamy foods and with almost any lobster or crab dish, or a roasted game bird."

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SOUVERAIN 2006 Alexander Valley Sauvignon Blanc $15, Winemaker Ed Killian tells me, is the "first wine crafted at the new state-of-the-art winemaking facility--custom built on the 120-year-old Souverain Estate Vineyard near Cloverdale. Most of the design focuses on maintaining small lot integrity and to gently handle the estate fruit. It is also the first wine to carry the new label. Last year, the Chateau Souverain building and restaurant sold and we wanted to move our winemaking operations directly to our estate vineyard and return to our winery's roots by going back to 'Souverain"--the original winery in 1944. While many changes have taken place over the last 18 months, the tradition of fine wine production to represent the best of Alexander Valley continues.

SOUVERAIN 2006 Alexander Valley Sauvignon Blanc $15: "Whole cluster pressed to yield the most delicate juices, this wine has the right balance between bright, crisp varietal character and a gentle touch of barrel influence from the winemaker's hand. Inviting aromas of lemon, grapefruit and lemon pudding, juicy flavors of citrus, lime and vanilla cream on the palate and a crisp finish."

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GRAVITY HILLS 2003 Killer Climb Syrah, Paso Robles $40, according to owner/winemaker Matthew Regan, "has a vineyard that even visitors hearty enough to trek our property usually stop at the base and just stare up. Its elevation is 1,207 feet with an Mistral-like extreme wine and an extreme slope of 44 degrees--not to mention rocky soils. These discomforts make low yields, highly concentrated fruit and thick skins that make maximum flavor, color and complexity. After the final indignity of being pressed and fermented, the Syrah, a clone of Hermitage, is rewarded with an 18-month rest in 100% new French oak barrels. Think of it as finishing school. The result is a serious, deep, complex wine. In the glass, it’s opaque, almost black. Full-bodied, with well-structured tannins, the layers of ripe, red berries combine with minerals and earth, smoked game, black pepper and leather. A wine this intense requires substantial food. Skip the fish and opt for duck, lamb, game, or a good ole’ American steak. Killer Climb should age beautifully for up to ten years. It’s also delicious now. Help it open up by splashing it into a decanter before serving. Then give it mouth to mouth.

GRAVITY HILLS 2003 Base Camp Syrah, Paso Robles $15: "This is the friendly Syrah. It’s nothing like those giant, serious Syrahs that keep you at arm’s length with all their heavy concentration. Base Camp reaches up out of the glass, shakes your hand and invites you in. Even the vineyard is friendly. At only 20% slope, it's vineyard workers' favorite block--a siesta compared to the rest of the property. We start with handpicked, only the ripest clusters, and give it 14 months in French oak barrels. The result is a juicy, fruit-driven wine with charm to spare. ¶ The rich red color, brilliant as jewel, invites you to plunge in and do the backstroke. A cornucopia of red fruit and spices rushes up to greet your nose. The velvety-smooth body caresses your palate as flavors tumble over one another in succession – strawberry, black cherry, plum, blueberries, licorice, white pepper, leather – continuing on to an extra-long finish. Base Camp Syrah goes out of its way to make friends with all kinds of food. With its mineral-fresh, lively acidity, it plays well with creamy cheese, pasta, roasted chicken, red meat and exotic, spicy dishes, like a Moroccan lamb stew.
It’s even nice to your wallet. Where else do you get so much wine for so little money? Life is good at Base Camp.
GRAVITY HILLS 2004 Tumbling Tractor Zinfandel, Paso Robles $15:"After our vineyard manager, Manuel, took a corner too fast and rolled his tractor all the way to the bottom of this slope, he insisted we cut a ledge half-way down, so the next tractor wouldn’t have so far to fall. This vineyard does just about everything to cause trouble except throw spitballs. It grows a jungle of leaves when it’s supposed to be making grapes. It turns out mixed clusters of ripe and unripe grapes, or ripens too soon and turns them into raisins. Its bunches tend to rot if they get wet and don’t dry out. Zin responds best to good old-fashioned discipline. So, instead of on nice, flat terraces, we plant it right on the hillside, where it has to work for its water and nutrients. Rather than trellised in rows right next to its buddies, our vines have to stand alone, a method known as headtraining. It provides the vine with air and sunlight and keeps it from getting too big for its britches. Of course farming on a tilt and headtraining are a lot more work than zipping down a row. But it all results in a delightful wine with elegance and complexity that’s lacking in some super-ripe, alcoholic Zins. Sniff the exuberant bouquet of raspberries, blackberries, cinnamon and ginger. Feel the ample roundness in your mouth, with layers of fruit, spice and oak continually unfolding. Savor the long, balanced finish. Pasta, osso bucco, pan roasted chicken, beef or lamb stew, duck, red meat, Chinese food, Thai food… go for it! A very versatile wine!
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MARTIN CÓDAX is imported by E & J Gallo and the Rías Baixas and Rioja they call the king of Spanish reds and queen of Spanish white wines--with a spanish history and pedigree that may well be reflected in the bottles. The winery was founded in 1986 and as a cooperative made up about 50% local grape growers in Galicia, northwest Spain. "The well-liked wines are showing renewed interest in the U.S.," according to Export Manager Mariola Varona. "Today the winery oversees more than 1,400 tiny parcels being farmed by 550 families in the Rías Baixas region around the town of Cambados--all estate-grown grapes go into the Albariño, the signature wine of the company. Tempranilla is often called the Cabernet Sauvignon of Spain, while research indicates that i may have a common ancestor with Pinot Noir. Another theory says the grape is native to Northern Spain. Whatever science says, Tempranilla produces wines that have the best of of both: bpdy. sturcture, layers of flavor and a rangae of textures that depend on vintage, vineyard, and winemaking style."

MARTIN CÓDAX 2006 Rías Baixas Albariño $15
MARTIN CÓDAX 2005 "Ergo" Rioja Tempranillo $15

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MERRYVALE has released new wines from its state-of-the-art STARMONT WINERY completed in September 2006. In an article by Paul Franson from Daily News Links, 9/8/06, Franson reported, "Merryvale Vineyards of St. Helena opened its new Starmont winery in the Napa County section of Carneros. The 65,000 square-foot facility crushed its first crop, two bins of Sauvignon Blanc grapes, before guests gathered to celebrate the opening Wednesday, September 6, only two years after construction began. Visitor facilities are not yet available. The new facility sits on 48 acres of vines including 33 acres of Chardonnay, seven of Syrah, six of Pinot Noir and two of Pinot Gris. The property is part of the historic Stanly Ranch, which was recently annexed to the city of Napa, and the winery is the first large winery to be built in the city." ¶ "Proprietor Jack Schlatter cut the ribbon along with Napa Mayor Jill Techtel. The facility, which suggests the area's traditional barns in its architecture, has a capacity of 150,000 cases per year, and can press 48 tons of white grapes and 60 tons of red in an 8-hour shift." ¶ "The current capacity of the the wine's tanks is 268,000 gallons, and that will rise to 425,000 gallons next year. It also has room for 13,000 barrels." ¶ "A bottling line that can operate at 6000 bottles per hour will be installed in January.
The winery uses many environmentally sensitive techniques including solar panels that can furnish 60 to 80 percent of its electricity needs, a night ventilation system to exploit the area's cool nights, double-pane windows, full insulation and energy-efficient electrical equipment."
The winery uses environmentally sound practices that show social responsibility and economic viability. They include: COMPOSTING for organic macro and micro-nutrient additions; RECYCLING 100% of winery process water for irrigation and landscaping; COVER CROPPING for erosion control and nutrient management; BIRD BOXES natural habitat for beneficials and pest management, and WEATHER STATIONS for more efficient irrigation and disease prevention.

Merryvale's STARMONT WINERY 2006 Sauvignon Blanc Napa Valley $18: "Whole-cluster pressed with 70% fermented in Neutral French oak and no malolactic fermentation, this wine has aromas and flavors of grapefruit, lemon zest, passion fruit, mineral and wet stone, with a palate focus on fruit that gives complexity, length, a clean finish with refreshing citrus and mineral quality. Enjoy with grilled fish, chicken and shellfish."
Merryvale's STARMONT WINERY 2005 Chardonnay, Napa Valley $20: "This fruit driven Chardonnay shows balance, depth and complexity with aromas of pear and green apple, vanilla bean and spice. Notes of fresh citrus, caramel and lemon meringue are rich on the palate with balanced acidity and a lingering finish. Enjoy with veal, chicken, shrimp scampi, and to toast friends and family." It was whole-cluster pressed with 70% fermented in French oak (7% new) and malolactic fermentation."
Merryvale's STARMONT WINERY 2004 Merlot, Napa Valley $24: "Hallmarks of the 2004 vintage are richly structured wines with great concentration. This wine displays cherry, raspberry, cedar, vanilla and forest. On the palate the wine has a soft entry followed by notes of chocolate and a nice fleshy quality, a rich finish that's complex and lingering. It is 78% Merlot and 22% Cabernet Sauvignon, had extended maceration on the skins, used partial native yeasts, aged 16 months in French oak (65% new) and was bottled unfiltered."
Merryvale's STARMONT WINERY 2004 Cabernet Sauvignon, Napa Valley $27: "A very warm winter led to an early bud break and harvest, a normal sized crop and very good quality with slightly elevated tannins, color and alcohol. The wine shows cassis, cola, black cherry, cranberry and cedar with well-integrated tannins on the finish that will support further cellaring. It is 86% Cabernet Sauvignon and 12% Merlot, had extended maceration on the skins, used extensive native yeast fermentation, aged 16 months in French oak (30% new) and was bottled unfiltered."

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BERINGER FOUNDERS' ESTATE 2006 Riesling $11: "A wonderfully refreshing wine--ripe peach and apricot flavors are balanced by lemon-lime with bright acidity, this food friendly wine goes with a number of dishes as well as good sipping."

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HANDLEY CELLARS 2005 Pinot Noir Anderson Valley $30: "The 2005 Anderson Valley Pinot Noir is a complex wine with beautiful aromatics of roses, violets, chocolate, blueberry, and strawberry. With dark cherry acidity and silky tannin structure, it offers good mid-palate texture and long finish. The wine’s subtle acidity makes it a very good complement to fresh goat cheese. Ripe tannins and good structure complement lamb, duck, and salmon." The 2005 growing season was relatively cool compared to other growing seasons in Anderson Valley. It allowed the grapes to ripen slowly, producing wines with ripe flavors and tannins and fresh dark cherry fruit acidity.

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MAYACAMAS Vineyards is sharing a library release among several others of its fine wines. Winemaker/Owner Bob Travers with his bevy of talents has provided wine lovers with more treasures. "The steep rocky slopes of the vineyards at Mayacamas yield small crops of tiny grapes. This intensely flavored fruit results in very full character development in the wines." ¶ Travers designs winemaking procedures to preserve this intensity. Average annual wine production at Mayacamas Vineyards is now approximately 5,000 cases, with the majority Cabernet Sauvignon and Chardonnay and smaller quantities of Sauvignon Blanc and Pinot Noir. ¶ This last winter (2006-2007), Travers says, was quite dry in our area but not a disastrous drought. "It was also unusually cold, except for mild flashes with budbreak at an average time for recent years so harvest should start in mid-August or soon thereafter. Cluster counts are quite healthy so crop sizes could be good if the weather is kind." ¶ About 2,000 cases of Cabernet Sauvignon are blended with small amounts of Cabernet Franc and Merlot (generally less than 15% of the final wine). Seven to fourteen days of fermentation on the grape skins precede crushing and destemming. After pressing and racking several times in the next few weeks, aging occurs for two years in large American oak cask followed by a year in 60 gallon French oak barrels. After bottling, the wines age two additional years before release. Full development requires many more years and Travers recommends consuming Mayacamas Cabernet Sauvignon at 12 to 25 years of age. ¶ Annual production of 100% Chardonnay also averages nearly 2,000 cases without malolactic fermentation and reach maturity in five to eight years. Mayacamas Pinot Noir is released for sale when four years old and is usually at its best between its seventh and twelfth years. Just a few hundred cases are made each year. Mayacamas produces about 600 cases a year of Sauvignon Blanc, usually at its best when three to five years of age, but some vintages age well for several more years. ¶ Mayacamas is very small and we intend to keep it that way. Our objective is to make wine with as much flavor, complexity and character as grapes can deliver. Given proper care and enough time, we believe these make the most interesting and enjoyable wines of all. Monday through Friday we schedule visits to the winery by appointment. Please contact the Travers by email: mayacamas@napanet.net; (707) 224-4030.

MAYACAMAS Vineyards 2001 M. Veeder Chardonnay (library selection) Napa Valley $50: "This wine fermented two weeks at 60 degrees F., aged six months in American oak casks and then one year in small oak barrels (10% new), no malolactic or sur lie aging to preserve dominant vineyard character. Our Chardonnay is one of the best ever with mineral, lemon, banana, and wet stone nose; intense fruit flavors on the palate marked by lime and lemon with a taut structure and fresh firm acidity."
MAYACAMAS Vineyards 2004 Mt. Veeder Chardonnay Napa Valley $35: "This wine fermented two weeks at 60 degrees F., aged six months in American oak casks and then one year in small oak barrels (10% new), no malolactic or sur lie aging to preserve dominant vineyard character. A highly regarded Chardonnay vintage in northern California, ours has a bit of lemongrass character, hint of oak, a tart steely structure with faint pineapple nuances. It will develop richness and smoothness for several more years."
MAYACAMAS Vineyards 2002 Mt. Veeder Merlot, Napa Valley $35: "Our dry farmed grapes produce great richness of varietal flavor. Fermented 10 days at 72 to 75 degrees F., aged six months in large oak casks, one year in small oak barrels, this wine has delightful floral nose, is even and balanced with richness and full of life and will gain stature for eight to ten more years."
MAYACAMAS Vineyards 1999 Mt. Veeder Cabernet Sauvignon (2001sold out so Travers is making some of the 1999 available) $75: "Our dry farmed grapes produce great richness of varietal flavor. Fermented 10 to 14 days of cool fermentation, aged 1.5 years in large oak casks, followed by one year in 60 gallon oak barrels, this highly regarded vintage produced a rich and youthfully earthy wine for us with deep aromas and flavors of dark fruit.

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PROVENANCE Vineyards, in the heart of Cabernet country on Highway 29, released its first vintage in 1999. In 2001 Provenance expanded production to include a single vineyard Merlot. The same year, Provenance acquired the production facility previously known as Chateau Beaucanon. The building was refurbished and included a handsome tasting room. The floor of the winery is made from the staves of used barrels. In 2003, the winery released a very nice Sauvignon Blanc. I visited the winery in 2005 and was delighted to see Winemaker Tom Rinaldi (of Duckhorn fame) at the helm. He and his winemaking team are an integral part of the winery’s success. Rinaldi’s philosophy is a non-invasive approach that lets the grape’s natural flavors come through in the finished wine. Provenance owns vineyards in Rutherford, Oakville and Mount Veeder. The two new releases of Merlot and Cabernet Sauvignon are humdingers. I appreciate the quality of these fine wines and I am grateful that they can be offered for $35 and $40 respectively. The style of Rinaldi's red wines are elegant yet powerful with rich, deep, intense flavors.

PROVENANCE Vineyards 2004 Merlot, Napa Valley $35: "The key to our success with Merlot is site-specific, well-drained high-quality Napa Valley vineyard blocks, trained and pruned to maximize intensity and hangtime. We blended fruit from our Oak Knoll Merlot for rich ripe flavors and softer textures; cooler Carneros gave fruit liveliness with fresh elegance and complexity, while our Rutherford grapes contributed a lovely richness, depth and density to the wine."
PROVENANCE Vineyards 2004 Cabernet Sauvignon, Rutherford, Napa Valley $40: "We cold-soaked destemmed grapes without crushing for two to three days, added selected yeasts to start fermentation and allowed natural clarification by gravity. The wine aged a combination of new and old oak for 18 months. Harvest was early in 2004 with a smaller than average crop. All grapes were hand picked when they tasted rich and ripe.

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BERNARDUS 2006 Sauvignon Blanc, Monterey $15: Our hand-picked Sauvignon Blanc took eight separate pickings for best ripeness levels. We blend in 4% Semillon, grown for us in Napa for a touch of richness and complexity. Approximately 80% Sauvignon Blanc was fermented in stainless steel tanks, the balance in neutral oak barrels. The wine has crisp natural acidity with bright varietal characteristics, is very fruity and lightly herbal in style (grapefruit, lemon grass, plum notes). It is a full bodied Sauvignon Blanc with good balance and length. Owner Ben Pon, a Dutchman who could have planted vineyards anywhere in the world, has chosen the Carmel Valley for his estate vineyards and winery. Bernardus estate vineyards are located in Carmel Valley's Cachagua region, the Spanish word Native Americans used for deep or hidden water. Their respect for balance in nature is carried on in the vineyards of Bernardus. More than 300 live oaks have been preserved to thrive among carefully planted vines.
BERNARDUS 2003 Marinus is a Bordeaux-style blend (73.3% Cabernet Sauvignon, 19.6% Merlot, 3.6% Cabernet Franc and 1.9% Petit Verdot and 1.6% Malbec) and the flagship wine. The Marinus vineyard in upper Carmel Valley is planted with the five traditional Bordeaux varietals used in the blend, separated into small blocks according to soil type and exposure, and each is cared for in order to ensure its best expression. Marinus Vineyard was harvested block-by-block, varietal by varietal, according to ripening patterns over a four-week period. This growing season enabled the grapes to fully ripen with round tannins and moderate alcohol levels. The winery uses the traditional Bordelais method of destemming prior to fermentation and pumping over the tanks two to three times a day. Macerations last from ten to fourteen days and pressing is based on extraction rates of each fermenter. After completing malolactic fermentation the new wine is transferred into small French oak barrels for sixteen months of aging. Wines are kept in their individual lots until a few months before bottling when the final blend is made. Aromas and flavors of ripe black plums, cherries, spice smokiness and hints of earth, texture is very full and rich with firm supporting tannins and a long finish that lingers."

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GRGICH HILLS ESTATE principals Violet and Miljenko “Mike” Grgich say, "At our world-famous winery here in the heart of Napa Valley, we have one defining passion: to make the best wines in the world. We treat our six different wines like special children, and we pour all of our love, attention and artistry into nourishing their exceptional character and flavor."

GRGICH HILLS ESTATE 2006 Fumé Blanc, Napa Valley $28: "Our Fumé Blanc is estate grown, meaning we control everything from the ground to the bottle. We feel this is essential to achieve the kind of quality, balance and consistency that is Grgich Hills' hallmark. We fermented 80% of the grapes in previously used French oak and the reminder in stainless steel and foudres (900-gallon French oak casks) with naturally-occurring yeasts. The wine aged five months in neutral barrels, which adds body and showcases the fruit. This wine displays kiwi, grapefruit, pineapple and a touch of minerality, a full-bodied, crisp, refreshing texture and long finish. This versatile, flavorful white wine is a great companion to a wide variety of food flavors and textures.
GRGICH HILLS ESTATE reports that 2005 will be remembered for its long, cool growing season. This Chardonnay is estate and organically grown at our American Canyon and Carneros vineyards, where the coolness allows the grapes to develop complex flavors while maintaining a pleasing natural acidity. We do not allow the Chardonnay to undergo malolactic fermentation. This preserves the wine’s crispness and acidity to balance its concentrated fruit. We allow our food friendly Chardonnay to undergo malolactic fermentation in order to preserve its crisp acidity to balance with wine's concentrated fruit we worked so hard to produce in the vineyard. This elegant wine has aromas of baked pears and wild honey with a rich mouthfeel and a long finish. Enjoy with many dishes, especially grilled or roasted seafood, chicken and pork."

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WHITEHALL LANE Winery, a small family-owned winery in Napa Valley's Rutherford appellation, owns 110 acres that include the Leonardini Vineyard in St. Helena. In 1979, two brothers started the winery on Whitehall Lane and directed their winemaking efforts successfully to Merlot and Cabernet Sauvignon. ¶ A keen interest in wine led Tom Leonardini to buy WHITEHALL LANE Winery in 1993. He updated the winemaking, instituted a new barrel-aging program and continued sourcing the finest vineyards. "We started with one vineyard and now own prime vineyards that are the cornerstone on which the wines are made and include the Whitehall Lane Estate Vineyard, Rutherford West Vineyard and Bommarito Vineyard in the Rutherford Appellation, the Leonardini Vineyard and Fawn Park Vineyard in St. Helena and the Oak Glen Vineyard in the Oak Knoll District. The Leonardini Vineyard is 14 acres of gravely soil yielding powerful Cabernet Sauvignon fruit and elegant yet intense Merlot grapes that go into the "Leonardini Vineyard" vineyard-designated wine. The Fawn Park Vineyard is on a gentle slope of Eastern hillside and produces intense Cabernet Sauvignon. The 25-acre Oak Glen Vineyard produces flavorful Sauvignon Blanc and Cabernet Sauvignon grapes. We are committed to making the finest Napa Valley Cabernet Sauvignon, Merlot, Sauvignon Blanc, Chardonnay and Reserve wine."

WHITEHALL LANE Winery 2004 Merlot, Napa Valley $28: "With the exceptional fruit of the 2004 growing season, this Merlot is enticing. It has appealing aromas of blackberry, toasty oak and a hint of spice. The wine is inherently soft and delivers silky flavors of berry, fig, cocoa and plum. With ample fruit, good weight in the mid-palate and velvety tannins, this beautifully balanced wine is ready to enjoy now, but with elegantaging potential."
WHITEHALL LANE Winery 2004 Cabernet Sauvignon, Napa Valley $40: "This Cabernet is an alluring blend with perfect balance between ripe fruit and restrained structure (83% Cabernet Sauvignon, 6% Merlot, 6% Cabernet Franc, 3% Malbec and 2% Petite Verdot). It has attractive aromas of plum, currant, toasty oak and earth tones. This plush wine is loaded with flavors of blackberry, plum and cherry that linger well beyond the velvety finish. Enjoyable now, this wine also has the structure to make it a candidate for graceful aging."
WHITEHALL LANE Winery 2006 Sauvignon Blanc, Napa Valley $16: "This vibrant offering with aromas of grapefruit, melon and hints of peach has a light to medium body and delivers rich and refreshing citrus flavors and excellent balance. __________________________________________________________________

ROBERT MONDAVI PRIVATE SELECTION (PMPS) Launches VINETTA: ROBERT MONDAVI Private Selection (RMPS) has introduced its first red Bordeaux style blend. Named VINETTA after the Latin word vineae (meaning vine), this wine is made of the five classic Bordeaux varietals: Cabernet Sauvignon, Merlot, Malbec, Petit Verdot and Cabernet Franc. The U.S. wine industry has been driven by varietal wines--those labeled by the type of grape, such as Merlot or Chardonnay. Interest in red wine blends, however, has been growing. Sales are up 19% versus last year. California red blends are even outpacing the growth of many single red varietals. VINETTA is crafted from grapes grown along California's Central and North Coasts. Suggested retail is $11. RMPS is produced by Centerra Wine Company--the popular-priced and premium wine producer of Constellation Wines U.S. It is part of Constellation Wines Inc., the world's largest wine business.

DeLille Cellars comes to Texas: DeLille Cellars is a small winery located in Woodinville, Washington and was originally founded in 1992 by Greg Lill, Jay Soloff, Chris Upchurch and Charles Lill (now his daughter Pat Lill Jorgenson is shareholder/partner). Their goal for DeLille Cellars is to make the very best handcrafted, old-world style red and white wine made in the State of Washington. Greg Lill says the family, independently owned winery has"an uncompromising philosophy about the quality of what will be in your bottle of wine." ¶ DeLille Cellars produces five Bordeaux-styled wines: Grand Ciel, Chaleur Estate Red, D2, Harrison Hill and Chaleur Estate Blanc. Also produced are the Doyenne wines, awarded as one of the great 15 Syrahs of the world, which includes a classic Northern Rhône-styled Syrah, a Châteauneuf-du-Pape style red named Métier, a Provence-styled white named Métier Blanc, a Roussanne and a Provence-styled red name Aix. "We built a traditional chai style winery on the Lill family owned farm. Our beautiful ten acre site overlooks the Woodinville valley floor below, including the wineries of Chateau Ste. Michelle and Columbia Winery. The traditional DeLille Cellars structure allows for winemaking methods that duplicate those in the finest chateaux of Bordeaux; such as, open top fermenters and an underground barrel cellar." ¶ "All DeLille wines are made with the highest hand-crafted standards with grapes from only the oldest and best vineyards in Washington State--primarily the Red Mountain AVA. Grapes are hand picked and hand sorted at crush for only the finest berry clusters. Our Bordeaux-style wines are aged in 100% new French Oak barrels each and every year and are never filtered." ¶ Robert Parker's Wine Advocate rates DeLille Cellars as one of Washington's top four producers, bestowing the title of the 'Lafite Rothschild of Washington State,' and gave 95+ and 95 points to 2002 & 2003 Chaleur Estate red respectively. The Institute of the Masters of Wine in London, England also honored DeLille Cellars with the 'Certificate of Excellence' award, the only winery from the northwest to receive this honor. The Wine Spectator awarded scores of 90-93 for Chaleur Estate red every vintage year from 1998-2003, and selected this wine as one of its eight Top Scoring wines from Washington. Seven of the last eight years, the DeLille Cellars Chaleur Estate red wine was awarded a score of 91-96 points and a platinum medal, as well as twice being declared one of the top 100 wines of the world by the Wine Enthusiast. In 1997, DeLille Cellars broke the record for the highest price paid for a bottle of Washington State wine at auction ($16,000). DeLILLE CELLARS has lovely bottles available for your distinct pleasure. Jay Soloff, partner, tells me DeLille has gained a distributor in Texas so luckily the wines will be convenient for local purchasing. I visited DeLille Cellars when it was completing the chai in the early 1990s and Winemaker Chris Upchurch took me from barrel to barrel to taste the future. I've returned a number of times to enjoy these exquisite, beautifully hand-crafted wines with pure delight. They remain constant in being produced finely. Early on I knew they were destined for greatness and I am pleased that everyone involved continues along that route of pursuit. The wines are pure pleasure. www.delillecellars.com.

Sarah Jane: sarahjaneenglish@sbcglobal.net

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