The Sarah Jane English Newsletter:  93rd Edition
November 16, 2008

"Be fair, laugh often and eat your broccoli and blueberries." Sarah Jane English

RAYMOND CELEBRATES 35th HARVEST; HIGH QUALITY CORK PRODUCTION; LOUIS M. MARTINI CELEBRATES 75TH ANNIVERSARY: "DISCOVER CALLIFORNIA," New Web Site; WINERY OF THE MONTH: RAYMOND VINEYARDS; SPLURGE WINE OF THE MONTH, MOUNT VEEDER WINERY; NEW REPORT DETAILS NAPA'S VALUE TO NATIONWIDE WINE INDUSTRY; 

It's time for sparkling wines!

Mumm Napa; J Wines; Korbel; Taittinger; Gloria Ferrer; Handley; Schramsberg; Veuve Clicquot Ponsardan; Moet & Chandon; Korbel; Mumm Napa; J Wines; Korbel; Taittinger; Domaine Carneros; Gloria Ferrer; Handley; Schramsberg; Handley; Moet & Chandon; Veuve Clicquot Ponsardan; J Wines; Mumm Napa; Korbel; Taittinger; Domaine Carneros; Gloria Ferrer; Handley; Schramsberg; Veuve Clicquot Ponsardan; J Wines; Mumm Napa;   Taittinger; Domaine Carneros; Gloria Ferrer; Korbel 

TOP PICKS OF THE MONTH (prices vary store to store) $Best Buy  

THANKSGIVING Dinners Accommodate Many Different Wines. Try the Wines Listed Below.

WINERY OF THE MONTH: RAYMOND; RAYMOND VINEYARDS Celebrated the 35th Harvest in 2008: Congratulations and thank yous to all RAYMOND staff members for treating us--the happy imbibers of the world--to such fine products over these years!  Founded in 1971 by father and sons Roy Senior, Roy Junior and Walter Raymond, the first RAYMOND harvest took place in 1974.   "We didn't have a lot of equipment, the crush area was a barn really, but it was an exciting time for our family," says Walter Raymond, winemaker since the winery's inception and now president since the retirement of his older brother Roy in 2006.  "We planted the vineyards and built the winery ourselves.  We really built the business as a family."  ¶  Roy Raymond, Sr. and his two sons, Roy Jr., and Walter founded Raymond Vineyards in 1971. This father and sons team worked together to plant and build Raymond Vineyards. Roy, Jr. and Walter still work side-by-side running the winery and producing fine Napa Valley wines.  The Raymond family and Napa's history are closely linked. Roy Raymond Sr. arrived in the Napa Valley in 1933 and was hired as a cellar worker at Beringer Brothers Winery in St. Helena.   He met Martha Jane Beringer and they were married in 1936. ¶  Martha Jane's grandfather and granduncle, Jacob and Frederic Beringer, had founded their California winery in 1876 after emigrating from Germany. Her father, Otto Beringer steered the winery through the difficult period of Prohibition by producing sacramental wine for religious purposes. Roy Raymond Sr. was selected to help with the long process of rebuilding, after Prohibition was repealed.  Roy and Martha Jane had two sons, Roy Jr. and Walter.  Growing up in the Napa Valley, the boys spent many hours with their father in the winery and vineyards at Beringer.  After attending college they took their places as 4th generation winemakers in the family business.    After Beringer Winery was sold in 1971, the Raymond family left to start making wine under the Raymond name. They purchased 90 acres just south of St. Helena in the geographic heart of Napa Valley. Their first harvest was in 1974.  A metal farm building functioned as their winery for the first few years, the grapes were unloaded with pitchforks and shovels, and the tasting room and offices were in Roy Sr.'s backyard pool house! The quality of the wines attracted immediate attention from wine journalists, competitions and the public.  Raymond wines now earn accolades across the country for their elegance, balance and finesse.  Today, Roy, Jr. is the winery's Executive Advisor.  Walter is President and heads up winemaking and all production activities.  Roy Jr. has seen his son, Craig take over duties as Vineyard Manager.  Walter's daughter, Krisi has been involved in sales, marketing and winemaking.  With the addition of this 5th generation, Raymond family members oversee all operations, from grape growing and winemaking to sales and marketing.    Roy Sr. continued to be active in the family winery until shortly before his death in 1998.  His kindness, generosity, strong work ethic and dedication to excellence continue to be an influence on a daily basis. The Raymond family and staff are proud to carry on this 130 year old tradition of creating fine Napa Valley wines in a close knit family tradition.  For information,  www.raymondvineyards.com  

SPLURGE WINE OF THE MONTH: MOUNT VEEDER WINERY 2004 Reserve Napa Valley Red Wine $80 (14.5% alc): "Mount Veeder was the first winery in California to have one vineyard planted to all five Bordeaux varietals.   The Mount Veeder Reserve is an elegant statement of the winemaking philosophy that blending creates a wine more than the sum of its parts.  Crafted from small lots of exceptionally concentrated fruit from our three ranches, this distinctive red wine is the essence of power and finesse. Very dense and brambly.  The dark black fruit is complemented by sweet anise, sage, bay and toasty oak notes.  Rich and supple and dense, loaded with dark black berry fruit and ripe mountain tannin. Chewy, big-boned and intense, the flavors fill the pallet and continue with blackberry and coffee notes rounding out the long finish. (53% Cabernet Sauvignon, 44% Merlot 3% Malbec), twenty-five-months in 80% French oak, 99% new.

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LOUIS M. MARTINI Winery celebrated its 75th anniversary on September 19, 2008. On September 19, 1933, Louis secured a permit to crush grapes with number 3596 from the Bureau of Industrial Alcohol (now TTB, Alcohol, Tobacco, Trade and Tax Bureau under the Department of the Treasury).   The Martini family is a large and important part of the Napa Valley wine history.   Through the years they have contributed many fine wines to winedrinkers around the world, as my friend Michael Martini continues to do today.  His grandfather would be proud.  Please toast three generations of Martini winemakers in Napa Valley. 

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MAYACAMAS' Chris Travers writes: "For us, a wine’s acidity, tannins, viscosity in the mid-palate, and the like should be at the service of three essential things: enjoying wine with food; faithfully expressing a specific place on the earth; and allowing the wine to evolve in the bottle, thereby giving the fruit a way to move through time so that its nuances can change and become more complex without the wine degenerating too soon in the process.  That third element of Mayacamas wines, longevity, is at the heart of what we’ve always called our “Library” program, in which we re-release – pull out from our cellar as if from behind a stack of books – an older Chardonnay and an older Cabernet Sauvignon.  These wines, having been stored in perfect conditions by us, and now having transformed in the bottle, are made available in a very limited fashion. They are particularly expressive of what we’re doing as a winery. Having that third dimension of time to allow more subtleties to emerge, these wines have more to say."  For selections, please see www.mayacamas.com  

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GREENEST GLACIER BAY, ALASKA: Glacier Bay, known for its stunning aqua glaciers, was recognized this summer for being one of the greenest parks in the country.  The National Park Service selected Glacier Bay National Park among 19 other units for an Environmental Achievement Award, acknowledging exceptional sustainable practices in 2007.  The park, west of Juneau, received honorable mentions for environmental management, stewardship programs and sustainable design/green building.  Some recognized practices in Glacier Bay include: recycling 95 percent of park’s solid waste, giving lights and water faucets motion detectors or timers, installing fluorescent lights, reusing oil and sludge from vehicles to heat buildings and running park vessels off cleaner, quieter engines.  
Glacier Bay’s program is one example of the “green” work in Alaska’s parks.  Also, at the new Eielson Visitor Center in Denali, there are solar projects and a wind-energy project in the Brooks Range. For  Glacier Bay National Park information, visit www.nps.gov/glba/. 

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BROWN MILLER COMMUNICATIONS Captured U.S. Highest Public Relations Honors: The nation’s highest honor for public relations, the Public Relations Society of America’s Silver Anvil, was presented to Brown-Miller Communications, a firm based in Martinez, California. The award recognizes outstanding achievement in strategic public relations planning and implementation.  It was presented at an awards banquet June 5, 2008 in New York City.   ¶  Chosen from nearly 900 national entries, Brown-Miller’s work on both its community relations and multicultural campaign for the Monterey County Health Department’s Steps to a Healthier Salinas program was awarded two of the coveted Silver Anvils by a panel of public relations judges.  Brown·Miller was the nation’s only independent firm to clinch two Silver Anvils.  Since its inception 20 years ago, Brown-Miller Communications (www.brownmillerpr.com) has worked to promote nutrition, agriculture and to further health issues in California. The agency has built innovative campaigns to promote client products, change attitudes about consumption patterns and raise awareness of critical health issues. 

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DRY CREEK VINEYARDS Wins 2008 Sonoma County Fair Top Honors: Twenty-five judges awarded DRY CREEK VINEYARDS 2008 Fume Blanc the Sweepstakes Award as best white wine of the competition.  Fume Blanc has been the driving force behind Dry Creek Vineyards since the winery’s founding in 1972.   “I’m on cloud nine,” says second-generation owner Kim Stare Wallace.  I am so proud of our winemaking staff for crafting such a terrific wine.  This award is complete validation for the years of hard work that my dad (David Stare, founder) and all of us have put into our business.”

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CORK PRODUCTION LARGE WITH HIGH QUALITY: The 2008 global cork harvest yielded 240,000 metric tons of raw cork, a 10 percent jump over the previous year, according to Jochen Michalski, president of Cork Supply.  “Portugal (world’s largest producer of cork wood) harvested an exceptional yield of 165,000 metric tons,” said Michalski, “ with farming and harvesting practices that improved quality as well.”    Cork trees live for an average of 200 years, and their bark can be harvested as corkwood every nine to ten years.   Cork is an all-natural, fully renewable, 100 percent biodegradable and completely recyclable and sustainable resource.  The very highest quality cork, about 15 percent of the harvest, is reserved for the production of wine corks, with the remainder used for a variety of commercial products.

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RAYMOND VINEYARDS Celebrated the 35th Harvest in 2008: Congratulations and thank yous to all RAYMOND staff members for treating us--the happy imbibers of the world--to such fine products over these years!  Founded in 1971 by father and sons Roy Senior, Roy Junior and Walter Raymond, the first RAYMOND harvest took place in 1974.   "We didn't have a lot of equipment, the crush area was a barn really, but it was an exciting time for our family," says Walter Raymond, winemaker since the winery's inception and now president since the retirement of his older brother Roy in 2006.  "We planted the vineyards and built the winery ourselves.  We really built the business as a family."    For information,  www.raymondvineyards.com  

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THE WINE & FOOD FOUNDATION of TEXAS has announced the date for its delightful "BIG REDS & BUBBLES" tasting event on Thursday, NOVEMBER 20, 2008 at the Driskill Hotel, AUSTIN.  For tickets and information: (512) 327-7555.   

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DISCOVER CALIFORNIA, New Web Site provides comprehensive wine country guide. Visitors to Wine Institute’s new discovercaliforniawine.com consumer web site can now access a statewide database of California winery tasting rooms open to the public or by appointment, and also search these wineries by region, wine varieties produced, special events, and winery amenities such as gardens, art displays, unique architecture, tours, caves, concerts, restaurants, picnic areas and much more.   There are more than 600 wineries on the database and that figure is increasing.    In addition to the search capabilities, discovercaliforniawine.com offers pertinent visitor information for each winery listing, including a link to the winery web site, and identifies the winery on a Yahoo! map where visitors can create their own customized winery tour itinerary, complete with driving directions, driving times and a downloadable map.  ¶  “The information conveys the rich cultural and lifestyle attractions of California wine country with information on our diverse wine regions and wines throughout the state, as well as personal interviews with some of the industry leaders,” said Robert P. (Bobby) Koch, President and CEO of Wine Institute.   “The site is a valuable resource for travelers and other individuals seeking information about California wineries and wine." Please see www.discovercaliforniawine.com  and www.wineindtitute.org  The Wine Institute is the association of 1,100 California wineries and wine-related businesses dedicated to public policy advocacy and enhancing the environment responsible consumption of wine.

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RAMBLA is the new restaurant in New Orleans' International House.  The enticing addition to the hotel presents Basque-influenced recipes by acclaimed New Orleans restaurateur Kenneth LaCour of Restaurants Cuvée and Dakota.   Rambla, with its alluring French and Spanish menu, was inspired by the tapas bars that decorate the streets of Barcelona, in the heart of Catalonia. What’s most interesting about LaCour’s new venture is that it’s not quite a wine bar [no specific bar area;] it’s not quite a restaurant [seating just 90 and serving mostly small plates;] and despite its comfortable seating it is not quite a club.  What is certain is that Rambla will set a new trend in casual dining for New Orleans with its extensive wine offerings, inventive cuisine, and conversational setting. Being just opened on October 1, 2008, Rambla will initially be serving dinner Monday-Sunday from 5:30 to 11:00 pm (midnight on weekends), and will be offering lunch, as well, beginning in the coming weeks. Lunch will be offered Monday- Friday from 11:30 am to 2:00 pm.  Direct phone number for Rambla is 504.587. 7720.  

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FETZER Vineyards, one of the largest US wineries, will lightweight its entire line of wines to reduce its environmental footprint, continuing the winery’s more than 20-year history of environmental responsibility and a decade-long commitment to help alleviate global climate change.  On an average annual basis, the new bottles reduce glass usage by 16% (more than 2,100 tons) and supply chain greenhouse gas emissions (or carbon footprint) associated with glass bottles by 14% (3,000 tons of CO2e).  This is equivalent to planting 70,000 trees and growing them for ten years — or nearly tripling all the trees planted in New York’s Central Park.  The change in Fetzer's wine bottles will continue with both 750ml and 1.5L sizes and all varietals.  On average, Fetzer’s bottles will move from 20.3 oz to 17 oz.  In all, more than twenty-three million bottles of wine will be replaced with the environmentally friendlier package.      The 16% glass savings is a result of technological innovations in bottle design, reducing the glass thickness and eliminating the punt, or traditional indentation at the bottom of many wine bottles.  These changes result in multiple environmental impacts through the wine bottle lifecycle as it not only reduces the glass used, but also the energy necessary to produce the glass, and the energy required to transport the wine from the winery to consumers.     “Fetzer’s pioneering efforts at being the ‘Earth friendly wine’ is more than just an advertising tagline, it’s a philosophy that permeates everything we do at the winery,” said Dr. Ann Thrupp, Manager of Sustainability, Fetzer  Wines.  “Lightweighting our bottle is a double-bottom line innovation — good for the environment and for efficient operations — that supports our goal of being a sustainable business.”  

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GREAT WINE ESCAPE is in Monterey November 7-9, 2008.   More than fifty award-winning wineries, accompanied by prestigious chefs from around the country, will gather to celebrate the world-class wines of Monterey County during the 2008 Great Wine Escape.  Now in its second decade, “The annual event provides a spectacular opportunity for new wine discoveries and unmatched food and wine pairings,” said Rhonda Motil, Executive Director, Monterey County Vintners Association.    The Intercontinental - The Clement Monterey Hotel, on historic Cannery Row, kicks off events with “Palate Pleasers,” November 7th, which includes "Healthy Cooking," hosted by Food Network Executive Chef Robert Bleifer.  Winemakers lead guests in a tasting of the unique terroirs of Monterey County, including: Arroyo Seco, Carmel Valley, Chalone, Monterey, and the Santa Lucia Highlands AVAs.      The weekend will also offer over twenty winemaker dinners November 7th & 8th.    In the Carmel Valley, Chef Cal Stamenov of Marinus Restaurant, Bernardus Lodge, will craft a culinary extravaganza for the “2008 Wine Enthusiast Signature Dinner,” November 8th.   Wineries throughout Monterey County’s nine AVAs will host open houses on Saturday, November 8th, featuring special tastings, food, and entertainment.  In "The Price is Right!” seminar, guests will make educated guesses at pricing ten wines during a double-blind tasting.   The Monterey County Vintners & Growers Association (MCVGA) brings together the talents and resources of its members, partners and the community in order to promote and support leadership in the art, the science and the business of wine.  Founded in 1974, MCVGA is a non-profit organization representing over 85 vintners and growers in Monterey, California. For additional information, please visit www.montereywines.org, or call (831) 375-9400.

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PAGGI HOUSE REOPENS: The charming Paggi House, a historic Austin landmark dating back to the 1840s, has completed its extensive expansion and is ready to welcome diners.  Paggi House sits in a in a grove of trees along West Riverside Drive near South Lamar Boulevard overlooking Lady Bird Lake.  The space was designed to distinguish the old from the new and showcase the original property. For information, www.paggihouse.com

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THE WINE & FOOD FOUNDATION OF TEXAS Presents: Sixth Annual Big Reds & Bubbles
A Holiday Celebration of Big Reds, Champagne and Cuisine Featuring Cellist Steve Bernal 
Thursday, November 20th, 2008, The Driskill Hotel, 604 Brazos St., Austin, 6:30 PM – 9:00 PM, R.S.V.P. required; $60 Foundation members, $75 general admission; reservations at www.winefoodfoundation.org or 512/327-7555
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KING ESTATE, Eugene Oregon, CONCLUDES SUCCESSFUL 2008 HARVEST: King Estate Winery Director of Winemaking and Viticulture John Albin characterized vintage as “a classic Oregon Pinot Noir vintage.”  Grape yields were slightly lower than expected. The fruit, according to Albin, was “ripe and clean” and the entire harvest was greatly assisted by the good weather in September and October.  Frost was not a factor at King Estate where a system of 50 orchard fans protect against frost damage.   Albin said, “Overall, this is a terrific year.  We are seeing excellent color and flavors and all the signs that this fruit will make classic, well-balanced wines. Obviously, we are excited about what is in the cellar.”   King Estate sustainable farms 1,033 certified organic acres in the Coast Range foothills, near Oregon’s Willamette Valley.  In addition to world class vineyards, the estate is home to organic orchards, vegetable gardens, olive trees, and a host of native wildlife; including cougar and black bear.   KING ESTATE is a fully integrated ecosystem and home to an innovative culinary program of local, organically produced food and wine created just outside the kitchen door.  King Estate’s critically acclaimed Pinot Gris and Pinot Noir are available through fine restaurants and retailers around the world.

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ST. SUPERY was named a Top 100 "Winery of the Year" by Wine and Spirits Magazine, October 2008. 

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SIDURI and NOVY Family Wine owners Adam and Dianna Novy Lee, had their ultra premium wines selected by the National Football League for its 2nd Annual Global Sport Summit in London.   "We were delighted," says Lee.  "We are a relatively small producer and this was an enormous honor, especially for two Texas transplants for whom football is like a religion."  Organized by Economist Conferences, in association with the National Football League (NFL), ESPN sponsored the event.  NFL Commissioner Roger Goodell and The Economist Executive Editor Daniel Franklin hosted the one-day conference, "Innovation vs Tradition: The Quest For Growth," on the future of international sports presented by industry leaders including: Lord Sebastian CEO, Chairman, London 2012 Organizing Committee; HRH Princess Haya Bint Al Hussein of Jordan, President, Fédération Equestre Internationale; Ramon Calderon, President, Real Madrid FC; Jim Nantz, CBS Sports; Dan Marino,  Former Miami Dolphins and NFL Hall of Fame Quarterback and Dick Ebersol, Chairman, NBC Universal Sports and Olympics.  ¶    The Siduri and Novy wines were poured at the VIP gala dinner in the crypt at St. Paul's Cathedral, hosted by Summit sponsor Visit London.  Mayor of London, Boris Johnson greeted the more than 150 guests including many of the world's most distinguished athletes, among them Michael Strahan, former defensive end of the New York Giants, winners of last season's Super Bowl and NFL legend Jerry Rice, the former Super Bowl-winning wide receiver for the San Francisco 49ers.   ¶  On picking the tiny California producer, organizer Dan Carey of NFL International said "It was important - given the caliber of the event - that we select a world class wine portfolio with the sophistication to appeal to the global palate represented by our attendees.  It didn't hurt any that in addition to being critically acclaimed winemakers, Adam and Dianna Lee are huge football fans, whose wine fermentation tanks are named for their favorite NFL players." ¶   About Siduri and Novy Family Wines: Named for the Babylonian goddess of wine, Siduri produces the most extensive offering of single vineyard Pinot Noirs of any California winery.  Founded in 1994 by husband and wife winemakers Adam & Dianna Lee, the Lees also produce the Novy Family Wines in partnership with Dianna's family.  707-578-3882 http://www.siduri.com/, http://www.novyfamilywines.com/ . 

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THE INN AT DOS BRISAS "looks forward to exceeding your expectations.  Join us to dine in one of only seventeen restaurants in the country to be awarded a Mobil Five Star rating.  Seating will be at 12 Noon A.M. and 4:00 P.M.  Reservations are recommended.  The seven-course prix tixe menu is $125 per person or $65 for a three-course prix fixe, exclusive of tax and gratuity.      Make it a special weekend and reside in one of the four Casitas, richly decorated in earth tones and rustic accents, for $1,200, based on two nights, two guests.  Enjoy a horseback ride, skeet shooting, fishing, wine class or tour the organic farm and pick the ingredients for an afternoon cooking class.  The Inn at Dos Brisas is located just outside Houston in historic Washington, Texas.    For reservations please call, 979. 277.7750.

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NAPA VALLEY WORLD CUISINE: Award-winning Chef Cindy Pawlcyn introduced the fall and winter menus for her Supper Club, held Wednesdays at Cindy's Backstreet Kitchen in St. Helena, Napa Valley.  Inspired by the culinary traditions of cultures around the world and in America, Pawlcyn will create a weekly feast.  Patrons will sample the edible delights of the Caribbean, Mexico, Belgium, Austria, New England, Quebec, and a "Northern Lights" extravaganza featuring the delicacies of Denmark, Finland, and Norway.  Pawlcyn draws on her three decades of culinary instincts, a 6,000-volume cookbook collection, and requests from fans.   A pioneer of California wine country cooking, she has received the Robert Mondavi Award for Culinary Excellence and has been nominated twice by The James Beard Foundation for Best Chef in California.  She's also noted for her around-the-world culinary travels.  Executive Chef Pablo Jacinto and his staff also bring their cultural heritage and travel experiences to the table, providing ideas for the weekly themes.   Wednesday Supper Club price is $40, including all courses and paired wines. Cindy's Backstreet Kitchen is located at 1327 Railroad Avenue, St. Helena, California 94574.   For reservations, please call 707-963-1200 or visit www.cindysbackstreetkitchen.com.  

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BOHO VINEYARDS announced the first release of its vintage-dated, super premium, Central Coast wine in a 3L Premium Cask (box), the 2006 Cabernet Sauvignon.    In the past BOHO used only in heavy weight glass bottles.   Now BOHO wines uses environmentally sensitive Bag in Box (BIB) containers, expecting to lead the next generation of 3L Premium Cask revolution with the 95% recycled kraft paper package and only using soy-based inks."

NEW RELEASES (quotes are winemakers' comments, prices vary from store to store)

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ESTANCIA 2006 Cabernet Sauvignon, Paso Robles $15 (13.5% alc) :"In 1999, Estancia planted nearly 700 acres along the Estrella River benchland in Paso Robles; about 400 acres of Cabernet Sauvignon.  This region produces ideal cabernet grapes that result in complex and delicious Cabernet Sauvignon wines with intense black currant and dark cherry flavors followed by a long, rich finish.  The rugged Paso Robles landscape, unique microclimate and infertile soils at Keyes Canyon Vineyard produce red varietals with low yields, small clusters, tiny berries and high skin-to-juice ratios for concentrated wines with intense varietal character. These prime conditions are ideal for growing Estancia’s Bordeaux-varietal wines.," says Winemaker Scott Kelley.  "This wine has ripe, dark black cherry, chocolate, currant, spicy peppery notes with sweet oak and jammy dark fruit, velvety tannins. 

ESTANCIA 2007 Chardonnay, Pinnacles Ranches, Monterey  $15 (13.5% alc): "Estancia Chardonnay grapes are grown in our Pinnacles Vineyard on the east side of the Salinas Valley at the base of the Gabilan Mountains, with additional fruit from the Santa Lucia Highlands to the west.  The cool climate and sandy, well-drained soils keep yields low and fruit intensity high.  The 2007 harvest began with an unusually wet spring followed by multiple cloudy days during the first few weeks of summer.  These cooler weather conditions allowed the vines to develop slowly before the summer heat crept into the valley.  The result was a shortened growing season which attributed to an elegant, full-bodied, mouth-filling Chardonnay.  A dollop of oak highlights the ripe stone fruit flavors and tropical notes and add a soft, creamy finish, says Winemaker Scott Kelley. 

ESTANCIA 2005 Merlot, Central Coast $15 (13.5% alc): "In our quest to make a great Merlot we include fruit from two regions. We chose cool climate Monterey grapes for the exceptional texture they provide and Paso Robles for the rich California red berry characters the region imparts in the finished wine. By blending fruit from the two appellations, we are able to craft a vibrant, delicious Merlot.  The 2005 vintage in Monterey and Paso Robles embodied a variety of weather patterns. The early part of the season was cool, with punctuated periods of warm weather. Those warm periods coincided with bloom for much of the Merlot, which is particularly delicate at that time. The result is a bright and full Merlot with ripe, concentrated flavors."

ESTANCIA 2007 Pinot Noir, Pinnacles Ranches, Monterey  $15 (13.9% alc): "Estancia relies on the benefits of boutique-style winemaking techniques including whole-berry fermentation, gentle punch downs and basket pressing for our estate grown Pinot Noir.  The Monterey based winery uses only native yeasts to increase aromatics and gentle gravity flow systems to minimize aggressive tannins and bitterness. This hand-crafted approach results in Pinot Noir with soft, luscious aromas and flavor and rich, deep color.   The grapes for our 2007 Pinnacles Ranches Pinot Noir are harvested primarily from our vineyards on Monterey County’s Gabilan Mountains with the balance coming from our Santa Lucia Highlands Vineyard. Cooled by ocean breezes from Monterey Bay and aided by well-drained sandy soils, Monterey is one of California’s ideal growing regions for Pinot Noir."

ESTANCIA 2007 Sauvignon Blanc, Pinnacles Ranches, Monterey  $15 (13.5% alc): "Our Pinnacles Ranches are near Monterey's Pacific coast where cool fog sweeps in each evening giving way to warm, sunny days perfect for ripening world-class Sauvignon Blanc.   The wines shows honeydew melon, pear, and crisp citrus flavors that make it pair well with seafoods and poultry dishes.  Serve chilled." 

MOUNT VEEDER WINERY 2005 Cabernet Sauvignon, Napa Valley $40 (14.5% alc): "This wine is filled with mountain character--big, bold and brambly.  We blend fruit from our Mount Veeder ranches with other small lots of rich, intense Napa Valley grapes to create a powerful and complex wine, with fine tannins and the potential to age.  It has layers of blackberry, red plum, and dark forest fruits, is vibrant and rich, with compelling notes of bay, chocolate, and coffee, concentrated dark cherry and cassis, with bright fruit character, a well-structured palate, and fine mountain tannins.  Big yet approachable, the mouthfeel is full and round, with good body and balance.  Sweet oak notes complement the vibrant fruit, and the long finish is graced by flavors of cocoa, cassis, and rich mountain character.

MOUNT VEEDER WINERY 2004 Reserve Napa Valley Red Wine $80 (14.5% alc): "Mount Veeder was the first winery in California to have one vineyard planted to all five Bordeaux varietals.  The Mount Veeder Reserve is an elegant statement of the winemaking philosophy that blending creates a wine more than the sum of its parts.  Crafted from small lots of exceptionally concentrated fruit from our three ranches, this distinctive red wine is the essence of power and finesse. Very dense and brambly.  The dark black fruit is complemented by sweet anise, sage, bay and toasty oak notes.  Rich and supple and dense, loaded with dark black berry fruit and ripe mountain tannin. Chewy, big-boned and intense, the flavors fill the pallet and continue with blackberry and coffee notes rounding out the long finish. (53% Cabernet Sauvignon, 44% Merlot 3% Malbec), twenty-five-months in 80% French oak, 99% new.  

ROBERT MONDAVI 2005 Cabernet Sauvignon, Napa Valley $28 (15%): "Deep, dense aromas and flavors of blackberry, cassis, black olive and dark chocolate.   Smooth and supple, with fine-grained tannins, good acid and a lengthy finish. Overall, 2005 was significantly cooler and wetter than usual while late storms delayed budbreak and bloom, but afterwards   vines grew quickly.  Thinning of leaves balanced the vines and ensured ripening.  A hot July was followed by a return to a cooler pattern for the remainder of the growing season and through harvest--starting a full month later than the Napa average.  The long hang time allowed the grapes to ripen slowly and evenly, fostering excellent development of aromatics and flavors and setting a relatively easy pace for the vineyard and winemaking teams. 14 months of aging in French oak château barrels (20% new oak).

ROBERT MONDAVI 2007 Fumé Blanc, Napa Valley $20 (14.3%): "Rich aromas of lemon verbena, orange blossoms and a tinge of minerality lead to fresh, mouth-watering flavors of white peach and kumquats ensconced in creamy texture.  Vibrant and expressive, with a beautiful balance of weight and zesty acidity, this elegant wine closes with a long, memorable finish.   The 2007 vintage was ideal for Sauvignon Blanc in Napa Valley. Responding to a cold, dry winter and scant spring rains (rainfall in northern California was 40% to 50% lower than average in 2007), vine vigor was minimized from the outset and the vines didn’t produce too much foliage. Spring temperatures were warm, and the growing season started out fast with early bloom and fruit set. Then the weather cooled and mild temperatures prevailed throughout the summer and into August. Through sunny days and foggy evenings, the grapes ripened slowly and evenly.  Picking began for Sauvignon Blanc on August 8 at a relaxed pace, and most of the fruit was in the winery when a heat wave came through around Labor Day. The harvest tempo picked up briefly, then slowed down again as cooler temperatures returned. The last of the Sauvignon Blanc grapes came into the winery on September 19. Because of the cold, dry winter, 2007 crop levels were slightly lower than usual, but thanks to the mild summer weather, Sauvignon Blanc quality was consistently excellent.

ROBERT MONDAVI 2006 Reserve Fumé Blanc, To Kalon Vineyard, Napa Valley $40 (14.5%): ROBERT MONDAVI 2006 Reserve Fumé Blanc, To Kalon Vineyard, Napa Valley $40 (14.5%): This Sauvignon Blanc has long been a very special and favorite wine of mine.  Tim Mondavi took me to the famous To Kalon Vineyard one visit and showed me an 80-year-old-plus, head-pruned vine with a trunk that seemed the size of a redwood tree.  He explained to me that it held the water needed to nourish the vine.  We later enjoyed a Reserve Fumé Blanc, To Kalon Vineyard, wine with dinner.  The wine remains a tribute to the most conscientious careful vineyard maintenance.   This 2006 Reserve Fumé Blanc, To Kalon has a richness and complexity that those old vines would have been proud to produce: It leaves magical memories of that wonderful visit and recalls why the wine is truly great.   It has the lively zest of orange, kumquat and limes together with a layered peaches and cream texture and firm, delicious acidity.  The wine is great with almost any food, but I love to drink it all by itself and relish each individual sip! SJE . 

ROBERT MONDAVI 2005 Reserve Cabernet Sauvignon, Napa Valley $135 (15.1%): "Deep, dark color signals the wine’s intensity. Aromas of wild blueberry contain hints of black olive and spicy vanilla from oak aging. Dense flavors of blackberry, black cherry and boysenberry are enhanced by elegantly powerful tannins and vibrant acidity. Significantly cooler 2005 had a wet spring.  Heavy May rains delivered more than twice the normal amount of rainfall in Napa Valley. The late storms caused delay of budbreak and bloom for all varieties, and once they began, the vines grew quickly. Vineyard crews carefully thinned foliage, removing more leaves in the vineyards than ever before to bring the vines into balance and ensure ripening. May and June temperatures were cooler than usual, followed by a hot July and a return to the cooler pattern for the remainder of the growing season and through harvest, which started up to a full month later than average in most Napa Valley vineyards. Picking began for this wine on August 30 and didn’t finish until October 27. The long hang time allowed the grapes to ripen slowly and evenly, fostering excellent development of aromatics and flavors and setting a relatively easy pace for the vineyard and winemaking teams. (81% To Kalon Vineyard, Oakville AVA; balance from Oakville Bench (12%) and Stags Leap District (7%) Hand-harvested into small bins and hand-sorted on tables in To Kalon Fermentation Cellar; Gravity-flow movement of must and wine; Fermented in traditional oak tanks and gently pressed in a traditional basket press; 37 days extended skin contact (maceration) for softening of tannins; 18 months aging in 100% new French oak château barrels."                                                                                                        

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KENWOOD VINEYARDS has release two new Merlots, two new Zinfandels and two white wines.  Assistant Vice President Margie Healy says "it's about personal preferences.  One size and style does not fit everyone – not in clothes, not in shoes and not in wines.  Kenwood Vineyards produces both a Sonoma County and a Reserve Merlot because wine drinkers have a range of personal preferences that cannot be satisfied by a single bottling.  The just-released 2006 Kenwood Sonoma County Merlot and 2005 Kenwood Reserve Merlot differ in their style and appeal, but both deliver delicious Merlot character."   Additionally, there are two new reserve wines for your pleasure.  "In winemaking, grape varieties are a bit like children; each is different and each requires individual nurturing to reach its full potential.  Kenwood Vineyards’ respect for the grapes encompasses careful vineyard selection and an individual winemaking approach for each grape variety, but also includes fine-tuning of both for each vintage and each wine designation. The just-released 2007 Kenwood Vineyards Reserve Chardonnay and 2007 Kenwood Vineyards Reserve Sauvignon Blanc showcase that respect in distinctive, delicious wines worthy of their Reserve designation.     The long, cool 2007 vintage in Sonoma County provided ideal conditions for Chardonnay and Sauvignon Blanc, and produced grapes of extraordinary fruit and superb natural acidity. Because Reserve Chardonnay and Reserve Sauvignon Blanc each represent the most flavorful wine of that grape variety Kenwood can produce, winemaker Pat Henderson took exceptional care in selecting the vineyard blocks; Reserve Chardonnay grapes were sourced exclusively from the extremely cool Russian River Valley, while Reserve Sauvignon Blanc grapes were drawn from vineyards in Russian River Valley, Dry Creek Valley and Sonoma Valley.    Henderson’s winemaking for these two wines was similarly meticulous, with the approach specifically tailored to the exceptional character of these grapes as well as their Reserve designation. The intensity of the Reserve Chardonnay grapes allowed him to “push the limits” during winemaking. The grapes were whole-cluster pressed and the juice was fermented in small French oak barrels; the young wine then remained in French oak barrels on the yeast lees for seven months, where it underwent malolactic fermentation, all to gain grace, complexity and balance commensurate with the concentrated fruit. In contrast, the Reserve Sauvignon Blanc was fermented in temperature-controlled stainless steel tanks to preserve its fresh, vivacious character. The young wine was aged in neutral French oak upright casks for a few months to soften and enhance aromatic development, and then was racked back into stainless steel just prior to bottling.  ¶  KENWOOD 2006 Jack London Zinfandel and KENWOOD 2006 Zinfandel, Sonoma County--blend or single vineyard, these two wines show the merit of both. Location, location, location is true in wine – where the grapes come from is important.  Creating a wine from several different vineyards offers a winemaker the ultimate in flexibility because he or she can produce a wine greater than the sum of its parts.  Several appellations represent KENWOOD Sonoma County Zinfandel, so Winemaker Pat Henderson works magic--especially in a variable vintage like 2006.  He blends Zinfandel, balancing acidity from Sonoma Valley, smooth texture from Alexander Valley, and intense fruit and impressive structure from Dry Creek Valley, and adds a dollop of Petite Sirah for tannic backbone.  ¶  Individual vineyards gain respect for three reasons: location, history and the distinctive wine(s) they produce.  KENWOOD Jack London Vineyard in the Sonoma Valley has all three: east-facing hillside in the Sonoma Mountains, 100 years of winemaking history and a 30-year tradition of distinctive, age-worthy wines.   Single vineyards like Jack London usually excel even in difficult years to transcend weather variations that yield outstanding grapes.  Despite the unusual 2006 weather, the KENWOOD 2006 Jack London Vineyard Zinfandel is a bold, fruit-driven Zinfandel – one very much in the classic Jack London Vineyard style.   

KENWOOD Vineyards has released its 2004 Artist Series Cabernet Sauvignon, Sonoma County.  For the 30th Anniversary Artist Series, KENWOOD brings together fine wine and street art with artist Shepard Fairey's “Peace Woman” on the commemorative label, continuing three decades of label art from artists like Pablo Picasso, Tamara de Lempicka and Vincent van Gogh.  “Peace Woman” is a symbolic representation of the peaceful, nurturing side of humanity, complementing the complexity and contrasting nuances of the Cabernet Sauvignon.   ¶  Considering himself a populist, Shepard Fairey – sometimes referred to as the “Andy Warhol of today’s generation” – is known for his works which range from absurdist propaganda to clandestine street art and commercial projects. Fairey’s signature portrait of Andre the Giant is recognized in the fully-fledged OBEY campaign as a symbol which questions the slogans and images facing society on a daily basis. The well-known “Hope” posters with the iconic Obama illustration strewn on walls across America indicate the prevalence that Fairey has created with his poignant images. His work combines a formidable palette of international, historical and artistic references exemplified in his bold, graphic imagery, which inspires critical thinking among its viewers and sometimes sells for upwards of $100,000 or more per piece.  ¶  To have Fairey’s work represented on the finest bottles of Kenwood’s portfolio of highly acclaimed wines brings a fresh relevance and levity to the brand, which delivers consistent Sonoma County quality, year after year. The 2004 Artist Series stands out with a nose that exhibits black currant, Ceylon tea leaf and dark chocolate, followed by flavors of black currant, Italian plum, cocoa and spice which evolve in the glass. These intense flavors are complemented by a dense yet smooth palate that stays graceful through the lingering finish. While the 2004 Kenwood Artist Series Cabernet Sauvignon can be enjoyed now, fine balance and well-integrated tannins suggest it will develop impressively in the cellar for many years.   ¶  Equally impactful to the Artist Series is the winemaker, who selected the finest lots of Sonoma County Cabernet Sauvignon from Kenwood’s considerable vineyard resources to produce the outstanding 2004 vintage. These exceptional vineyard lots were fermented in stainless steel tanks and then aged in small French oak barrels for 30 months. The final Artist Series blend was assembled from the best of these barrels, with a small percentage of Malbec included for additional complexity and polish. Following bottling, the 2004 Artist Series was cellared at the winery for 18 months prior to release.  ¶  Each vintage of the Kenwood Artist Series has become a coveted collectible, illustrated clearly by the Robb Report sale of the series’ 25-year vertical for $100,000. The 2004 vintage promises to be among the most highly prized of the entire series, as only 2,146 cases were produced. It is available at fine wine purveyors nationwide at a suggested price of $70 per bottle.

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RODNEY STRONG VINEYARDS has released two new white wines: 2007 Charlotte's Home Sauvignon Blanc, Sonoma County and 2007 Sonoma County Chardonnay.  

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VALLEY OF THE MOON 2006 SANGIOVESE, SONOMA COUNTY: "While Sangiovese has been cultivated in California for nearly 100 years, only in the last 20 has it received the attention it deserves.  In Italy, Sangiovese is the defining grape of Brunello di Montalcino and Chianti, and a key component in many “Super Tuscan” blends in California.  Sangiovese has built a following as vintners slowly discover the best places to grow it and this wine makes a convincing case for Sonoma County.  ¶  The hard-learned truth  is that the sangiovese grape is much less adaptable than California vintners originally thought.  It loves warm-to-hot days during the growing season, but requires very cool nights to retain natural acidity at maturity.  It needs rocky soils and significant water stress late in the growing season to limit yields and concentrate fruit character.  Benchland and hillside sites in several Sonoma appellations – including upper Sonoma Valley, Alexander Valley, Dry Creek Valley and Chalk Hill – provide these conditions and Valley of the Moon's Sangiovese comes from selected vineyards in each area.  The winery then ages individual vineyard lots in small French oak barrels and completes the blend with a small percentage of Merlot to enhance mouthfeel.  This Sangiovese displays concentrated red cherry and raspberry, backed by accents of mint, vanilla bean and leather, together with spice complexity,   well-integrated tannins and balanced by fresh natural acidity in the long, graceful finish.  Valley of the Moon Winery welcomes visitors daily to its historic wood and stone cellar in the heart of the Sonoma Valley.  In addition to Sangiovese, the winery produces Chardonnay, Pinot Blanc, Cabernet Sauvignon, Zinfandel, Syrah, Pinot Noir, Rosato di Sangiovese and Cuvée de la Luna, a proprietary Bordeaux-inspired red. 

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FREESTONE Winery and Vineyards history began in 1999 when the Phelps family and management team started developing 80 acres of Pinot Noir and 20 acres of Chardonnay near Freestone, California. In the fall of 2005, the team broke ground for the winery building, which was completed just prior to the 2007 harvest. The first Pinot Noir from Freestone was released in 2006 under the Fogdog label. FREESTONE is as much a revelation of its terroir as an expression of the grapes themselves.   The wine reveals not only varietal character but the flavors and aromas of the earth that nurtured it.  "As stewards, we are committed to crafting wines that reflect the structure, balance and complexity inherent in Sonoma Coast terroir.  Developing and applying biodynamic farming practices is an opportunity to fully express the regional characteristics of the soil, climate and terrain with what nature provides each year.   Careful picking and sorting by hand encourages freshness and pure fruit expression.  Separating individual vineyard blocks during barrel aging develops the full potential of each cuvée.  To mitigate disturbances that can alter its character, Freestone wine is bottled without filtration, and only rarely fined.   THE WINERY: Designed to blend into the landscape, the Freestone winery is situated in the midst of the vineyards.  Taking advantage of the building’s three stories, the force of gravity is harnessed to transport wine from fermenters to barrels. The subterranean level is an ideal cellar environment where temperature and humidity are controlled naturally with minimal energy requirements.   ¶   The winegrowing team: Associate Winemaker Theresa Heredia supervises Freestone Pinot Noir and Chardonnay production under the guidance of Craig Williams, Director of Winemaking. Theresa holds a Bachelor’s degree in Biochemistry from Cal Poly in San Luis Obispo and also completed three years of study in the Chemistry and Viticulture/Enology Ph.D program at U.C. Davis.  She worked her first harvest in 2001 at Saintsbury, and in 2002 was hired as a Research Chemist for Joseph Phelps Vineyards.  

FREESTONE 2006 Pinot Noir, Sonoma Coast $75 (alc. 14%, 5,426 six-pack cases): "Whether we’re cultivating the grapes or making the wine, one goal is paramount – to create well-structured Pinot Noir that balances aromatics with intense varietal flavors and emphasizes the delicate, perfumed nature of the grape.  By encouraging these subtle nuances, we hope to craft wines with refinement and complexity."  The wine is 100% Sonoma Coast Pinot Noir, a mixture of several Dijon and heirloom selections from Freestone and Quarter Moon estate vineyards, were harvested September 28th to October 19th 2006.  It aged 15 months in 55% new and 45% two to three year-old French oak barrels from coopers Francois Frères, Remond, Rousseau, Ermitage.  "The long growing season in 2006 provided the winery with Pinot Noir grapes that were in nearly immaculate condition with crunchy skins, lots of perfume and excellent tannin development. The winemaking team took every opportunity to utilize these beautiful grapes most effectively. We maximized the use of whole berries in each tank and also experimented with some whole cluster additions to the fermentations. Both of these techniques add to the silky texture and accentuate the spicy characteristics that are native to the cool Freestone region. This Pinot Noir is a selection of the best wines produced during the 2006 harvest. We selected the groups with the best balance of tannin, flavor concentration, aroma and acidity. The resulting blend offers hints of sandalwood, wild blackberry and balsamic reduction, dried tea leaves, and a mélanges of Indian spices. This wine is serious, yet restrained, and has a backbone of natural acidity, tannin and minerality to provide the structure necessary for aging." 

OVATION by Freestone Vineyards 2006 Chardonnay, Sonoma Coast $60  (alc. 14%,5,426 six-pack cases): "We are pleased to announce that 2006 signifies the return of Ovation Chardonnay, last produced in 2004 from Napa/Carneros District fruit and now harvested from the Sonoma Coast.  With the establishment of our Freestone vineyards in western Sonoma County, we have revived the Ovation label to indicate a Chardonnay sourced from both growers and estate fruit grown in this highly regarded coastal region, where cool climate varieties thrive.  The Sonoma Coast Ovation Chardonnay is similar in style to the classic Ovation but differs in structure and ripeness. This wine has a concentrated core of lemon, fig and cream, with natural acidity and minerality that give it great strength and persistence. This wine was produced by 100% native fermentation with a focus on working the lees in barrel in order to elevate and enhance the mid-palate. The result is a naturally made wine that is unfined, unfiltered and an expression of the region’s characteristic minerality and spice.

FOGDOG 2006 Pinot Noir, Sonoma Coast, $40 (alc. 13.8%, 3,449 cases): "The cool, late-ripening growing season of 2006 was a cliff-hanger but finished with near perfect maturity levels. This came as a huge relief as the Sonoma Coast received over nine feet of rain during that season! The wet soil conditions slowed initial vine growth but had less impact on fruit set, which occurred in early June. Following a brief heat spell at the end of July – our first real and much needed heat of the season – veraison began; further crop reduction helped mitigate the late start. This maneuver proved critical as August and September temperatures were significantly below normal.  The long, cool growing season provided higher acid content, thicker skins, resulting in more fragrance and flavor in the finished wine.
   So 2006 proved to be an excellent year for our Freestone grapes. The high quality fruit provided many opportunities for innovative winemaking techniques such as maximizing whole berries and incorporating a small number of whole clusters into some of the fermentations, adding an underlying spicy component that is native to the terroir of this cool region.
    The complex nose offers harmonious aromas of black and red currants, sour cherries, black tea and nuances of Asian spices.  The wine offers lush, sweet and concentrated flavors of wild strawberry, plum and blackberry liqueur.  The backbone of acid, minerality and supple tannins fill the mouth and carry through with a long, persistent finish and a surprisingly spicy snap.  That spiciness makes this wine a great match for rich cheeses and poached salmon."

FOGDOG 2006 Chardonnay, Sonoma Coast, $40 (alc. 148%, 3,449 cases): "Harvested September 28-October 15, 2006 the wine blends 30% estate-grown Chardonnay from Freestone Vineyards, 70% grower. It aged 12 months in French oak barrels (60% new, 40% one- to two-years-old) before bottling in French coopers: Francois Frères, Remond, Chassin, Damy and Rousseau.  The winemaker’s notes that the 2006 Fogdog Chardonnay is a beautiful representation of Sonoma Coast fruit with its lean, crisp, focused aromas of honeysuckle, lemon zest and apricot. Once on the palate this wine offers a striking acidity followed by pure, flinty, coastal Chardonnay flavors that excite both the taste buds and the imagination!"
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NxNW is a new Walla Walla, Washington project that KING ESTATE Winery of Oregon has launched.   A bonded winery beginning in 2007, NxNW wines "are produced at Norm McKibben's Artfex Wine Company facility in Walla Walla by our winemaking team of John Albin, King Estate Winery Director of Winemaking and Viticulture and Lindsay Kampff, King Estate red winemaker.  In addition to all winemaking duties, they also oversee all grape sourcing and grower relations.  Moving forward, NxNW will be operated separately, but marketed by the KING ESTATE."  ¶   "NxNW is an acronym for North by Northwest, which serves as a positioning umbrella for much of King Estate's business in the Pacific Northwest--whether Pinot Gris and Pinot Noir from Oregon, or Cabernet Sauvignon, Syrah, and Riesling from Washington.  Actually, many of Walla Walla's best vineyard sources are on the Oregon side of the appellation, so it was easy for us to see the snyergy.  We have relied on the partnership and support of many great new friends in Walla Walla to help jump starat our project.  Because world-class vineyard land for Bordeaux varietals are highly limited worldwide, it is easy to see the benefits of partnership for the consumer, restaurateur and retailer.   These Cabernet Sauvignon lend themselves to the same food friendly styling that allowed KING ESTATE to excel with Pinot Gris and Pinot Noir. 

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BOHO VINEYARDS 2006 Cabernet Sauvignon, "the first release of our vintage-dated, super premium, Central Coast wine in a 3L Premium Cask (box).    In the past we bottled our wines only in heavy weight glass bottles.   Now we are doing our part to help the environment by using environmentally sensitive Bag in Box (BIB) wines.  We expect to lead the next generation of 3L Premium Cask revolution with our package of 95% recycled kraft paper and only using soy-based inks."

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LAKE SONOMA WINERY releases two 2006 Zinfandels that make their own vineyard statements.   To paraphrase an old expression, “If only those vines could talk!” In truth, grape vines do talk; they express their variety, their place, their growing season and even their age in the wine created from their grapes.  The newly released 2006 LAKE SONOMA Dry Creek Valley (DCV)  Zinfandel $19 and 2006 LAKE SONOMA Saini Farms Dry Creek Valley Old Vine Zinfandel $22 make strong vineyard statements in their distinctive styles.  ¶  LAKE SONOMA Dry Creek Valley Zinfandel draws grapes from several select DCV vineyards that typically produce vibrant berry and spice character.  However, 2006 – mostly cool weather with a mid-summer heat wave and early October rain – required strict selection and yielded grapes with unusual concentration, structure and tannins.  Consequently, the wine aged 18 months in oak barrels, and small amounts of Petite Sirah and Zinfandel from Sonoma Valley, where more moderate weather prevailed, were included in the final blend.  ¶  LAKE SONOMA Saini Farms ZIN grapes, also from DCV, were single-vineyard grapes from 40 and 75-year-old vines.  The elevated location, gravelly soils and especially the old vines – with deep roots, limited vigor and low yields – enabled the Saini Farms grapes to overcome 2006 growing conditions: they developed their usual ripe berry character and superb balance.  Careful oak-barrel aging added delicate complexity and preserved fruit character.

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DRY CREEK VINEYARDS remains synonymous with Fumé Blanc. The debut of our bold and assertive Sancerre-style wine from the 1972 vintage instantly spotlighted Dry Creek Vineyard as one of California's premier small wineries. Despite a strong track record of unerring success with Dry Chenin Blanc, Chardonnay, Cabernet Sauvignon, Zinfandel, and Merlot, our flagship wine continues to be Fumé Blanc.Dry Creek Vineyard has always celebrated the intrinsically refreshing character of the Sauvignon Blanc grape. Because our wines are modeled after the assertively herbaceous wines of Sancerre, Dry Creek Vineyard never subdues inherent varietal characteristics with extreme canopy manipulation or use of oak barrels. While other wineries produce Sauvignon Blanc in the Chardonnay model, Dry Creek Vineyard prefers to emphasize genuine varietal integrity by utilizing stainless steel tanks to preserve the natural freshness and clean acidity of the grape.David Stare founded the Society of Blancs in 1989 to provide education and promotional support for his perennially favorite wine. Fumé Blanc offers an exceptional range of food compatibilities. Served chilled, it always satisfies, pairing well with oysters, seafood, goat cheese, smoked trout, vegetable paté, cold poached salmon with dill, or Tex-Mex grilled chicken.

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SHAFER: Shafer Vineyards traces its beginnings to 1972 when John Shafer left a 23-year career in the publishing industry and, with his family, moved to the Napa Valley to pursue a second career in wine. After purchasing a 210-acre estate in Napa Valley's Stags Leap District, the Shafer family faced the arduous task of replanting the existing vineyards, which dated to the 1920s, and terracing the steep and rocky hillsides, eventually expanding vineyard acreage to its current 50 acres.     Evolving from grape growers to vintners, the Shafers crushed their first Cabernet grapes in 1978 and began construction on their winery a year later.  ¶  The first Shafer Cabernet became a benchmark, winning the acclaimed San Francisco Vintners Club taste-off upon release and, over a decade later taking first place in an international blind tasting held in Germany, where it outranked such wines as Chateau Margaux, Chateau Latour and Chateau Palmer.  ¶  Doug Shafer became winemaker in 1983 after graduating from the University of California at Davis with a degree in enology and viticulture. A year later Elias Fernandez joined the winery as assistant winemaker.    Together Doug and Elias have worked closely to forge the Shafer style of quality, consistency and elegance. 

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HELFRICH, launched by Underdog Wine Merchants, has introduced Steinklotz Grand Cru and Noble Varities in the United States.  "Underdog Wine Merchants champions some of the more interesting wines, in a word--the 'underdogs' of the wine world.  We work with domestic and international winemakers to craft unique, esoteric vinos and bring you those true gems--always the most interesting pick of the litter.  R. Fritz Lance is our top dog, a spot he assumed in our pack back in 2004 when he joined Underdog Wine Merchants as its president.  Since then, he’s led this staff of talented mutts on a world-wide hunt to uncover some of the more interesting, misunderstood, or under appreciated wines and wine styles.  Tracking down new opportunities throughout California, as well as France, Italy, Germany, Spain, New Zealand, South Africa, and Argentina, the team meets with local winemakers and artisans to uncover new wines and wine styles for the growing cadre of Americans who are looking for something different, something more.

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RAYMOND 2005 Napa Valley Reserve Merlot $24: " This wine has 90% Merlot and 10% Cabernet Sauvignon with aromas of red cherry, raspberry,  red plums, currants, baked rhubarb and vanilla are followed by smooth, tobacco, coffee, and black pepper flavors with a touch of vanilla finish. A well balanced wine with good structure, full round flavors and a lingering finish.  Enjoy with flank steak, beef or pork ribs, rack of lamb, roast turkey."

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VERAMONTE 2008 Sauvignon Blanc Reserva, Casablanca, Chile $11: "Good clarity with light straw color. Fresh stone fruit, citrus and herbs mingle with floral accents. Zesty, medium body with citrus, melon and herb flavors that linger on the palate. Chile’s Casablanca Valley is the premier place in the Southern Hemisphere to grow Sauvignon Blanc that ripens to perfection with rich fruit flavors complemented by lively acidity. Veramonte’s Sauvignon Blanc grapes are grown in the estate vineyards with well-drained, sandy decomposed granite and alluvial soils. Warm days and cool nights are the signature conditions of the dry growing season at Veramonte."

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DA VINCI 2006 DOCG Chianti, Tuscany, Italy $16: "This Sangiovese wine has ripe flavors of black cherry, plums, sweet oak, and ample spice with a comfortable level of alcohol at 13.2% that makes it good with foods. Enjoy with pizza, pasta, grilled meats and cheese."

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MIRASSOU 6th- generation family member David Mirassou tells me, "With each vintage I am reminded of my family's pioneering spirit and our rich, 150-year history of making wine in California.  And our focus remains the same: craft expressive wines that highlight California's diverse appellations.  We continue to expand using new techniques and varietals--including the release of our first Pinot Grigio.  For it we used grapes from the Central Coast and Russian River Valley.   The cool climate of our coastal vineyards retains the natural acidity in the grapes which creates a crisp, refreshing wine.  Grapes for our Riesling comes from one of California's most celebrated regions, Santa Lucia Highlands.  We blended our Merlot with some Zin and Syrah to add  a bit acidity, spice and dark fruit flavors.   For our Cabernet, we focused o the Central Coast and North Coast, which gave us terrific blackberry and black currant flavors."

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DeLILLE CELLARS: Founded in 1992 by Charles Lill, Chris Upchurch, Greg Lill, and Jay Soloff, DeLille Cellars is a small winery located in Woodinville, Washington. Simply stated, our goal is to make the very best handcrafted, old-world style red and white wine made in the State of Washington. We are a family and independently owned winery with an uncompromising philosophy about  the quality of what will be in your bottle of wine.    DeLille Cellars currently produces five Bordeaux-styled wines: Chaleur Estate Red, D2, Harrison Hill, Grand Ciel Cabernet Sauvignon,  and Chaleur Estate Blanc; and also Northern Rhône and Provence-styled wines under the Doyenne label:  Roussanne, Syrah, Aix, Métier Red, and Métier Blanc. Our new addition includes the Doyenne Syrah Grand Ciel Vineyard.    We have built a traditional "chai" styled winery on the family farm owned by the Lill family. This beautiful ten-acre site sits above the Woodinville valley floor, overlooking the wineries of Chateau Ste. Michelle and Columbia Winery. The traditional DeLille Cellars structure allows for winemaking methods as seen in the finest chateaux of Bordeaux, including open top fermenters and an underground barrel cellar.  All wines from DeLille are made with the highest "hand-crafted" standards. Only grapes from the oldest and best vineyards in Washington State are acquired. They are hand picked and double hand sorted at crush, insuring that only the finest berry clusters enter fermentation. Our wines are aged in 100% new French Oak barrels each and every year and are never filtered.     DeLille Cellars currently produces four Bordeaux-styled wines: Chaleur Estate Red, D2, Harrison Hill and Chaleur Estate Blanc; We also produce Rhône-styled wines under our Doyenne label; Roussanne, Syrah, Aix, Métier Blanc and  Métier. We are also extremely excited about the two new additions to our wine family - Grand Ciel Cabernet Sauvignon, and Doyenne Grand Ciel Vineyard Syrah.  We have built a traditional "chai" styled winery on the family farm owned by the Lill family. This beautiful ten-acre site sits above the Woodinville valley floor, overlooking the wineries of Chateau Ste. Michelle and Columbia Winery. The traditional DeLille Cellars structure allows for winemaking methods as seen in the finest chateaux of Bordeaux, including open top fermenters and an underground barrel cellar.    It takes an incredible amount of effort to produce outstanding grapes, so we at DeLille Cellars would like to thank these dedicated viticulturists. We thank them not only for their first rate contributions to our own wines, but for all they have done for the Washington wine industry. Everyone here regularly toasts their health and goodwill because we couldn't do it without them.  

New Report: Napa's value to nationwide wine industry The Napa Valley Vintners (NVV) released the latest findings on the economic impact of Napa wines.   The Napa County impact  alone is valued at nearly $11 billion annually.  Wine industry analyst Barbara Insel of Stonebridge Research found that the local impact had grown by 15% since the 2005 report.  The research was prepared for the NVV, the non-profit trade association representing 330 Napa Valley wineries.
    The report shows the impact of this small, high-profile appellation on the California wine industry as a whole.  While Napa Valley produces just 4% of California's winegrapes, the region is responsible for nearly 30% of the economic impact of wine in California, and nearly 34% of the economic impact of California's wine to the U.S. economy, a mighty $42.4 billion annually.
Insel says, "While the Napa Valley appellation, which covers almost the entirety of the county, is uniquely suited for fine winegrowing due to its geography and climate, this value statement is also a reflection of the region's reputation for quality and consistency, and the appellation's strength in marketing."
       Linda Reiff, NVV's executive director said, "Especially during these tough times it is encouraging to know that we have a strong industry helping fuel our local and greater economy."
The report shows direct revenue from wine produced in the Napa Valley now exceeds $4.1 billion annually thereby boosting the local economy. The wine industry leads in job creation in Napa County, and generates tax revenues that affect local, state and federal budgets totaling at least $4.4 billion by conservative estimates.
The wine and vineyard sector is easily the county's largest employer. Napa Valley's wine and vineyard sector directly, and indirectly through the services and products they consume or generate, provides nearly 40,000 jobs in the county.
The report sums up an important measure of the region's success of which the community celebrated a forty-year milestone this year, its forward-thinking land-use policies that protect ag land, contain urbanization and provide incomparable scenic beauty. Insel says, "The protection of Napa Valley's distinctive appeal as an agrarian community is vital to maintaining both the industry and the jobs it creates, both directly and indirectly, through industry suppliers, tourism, retail and restaurant, and distribution. In 1968, vintners, growers and community members established America's first Ag Preserve, the Napa Valley Agricultural Preserve, which defined the urban footprint of all of the county's municipalities and today protects more than 38,000 acres of valley floor land. Since its creation, no land has been taken from the Preserve and it is the cornerstone of what defines and protects the wine industry in the county.""We are fortunate to have had the support of our community to uphold land protection measures that keep Napa County rural and in agriculture - successful agriculture - which is rare and valued," said Reiff.
About the NVV
Now in our seventh decade, the Napa Valley Vintners (NVV) non-profit trade association is the sole organization responsible for promoting and protecting the Napa Valley appellation as a premier winegrowing region. Respect for our history reinforces our commitment to the preservation and enhancement of the Valley's land, wine, and community for future generations. We address the shared interests of our 330 member wineries
About Stonebridge Research Group LLC
Stonebridge Research Group provides business advisory services to the wine industry. Stonebridge Research's fact-based growth strategies offer a unique range of services to our clients to increase revenue and reduce costs, penetrate new markets and employ marketing dollars more effectively along with strategic business reviews to increase profitability. Stonebridge Research is the wine industry's most trusted source of data and market intelligence as well as solid market due diligence and business strategies for prospective wine industry ventures in the U.S. and internationally. For additional information, please visit www.stonebridgeresearch.com

© 2008 Sarah Jane English
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hints of black olive and spicy vanilla from oak aging. Dense flavors of blackberry, black cherry and boysenberry are enhanced by elegantly powerful tannins and vibrant acidity. Significantly cooler 2005 had a wet spring.  Heavy May rains delivered more than twice the normal amount of rainfall in Napa Valley. The late storms caused delay of budbreak and bloom for all varieties, and once they began, the vines grew quickly. Vineyard crews carefully thinned foliage, removing more leaves in the vineyards than ever before to bring the vines into balance and ensure ripening. May and June temperatures were cooler than usual, followed by a hot July and a return to the cooler pattern for the remainder of the growing season and through harvest, which started up to a full month later than average in most Napa Valley vineyards. Picking began for this wine on August 30 and didn’t finish until October 27. The long hang time allowed the grapes to ripen slowly and evenly, fostering excellent development of aromatics and flavors and setting a relatively easy pace for the vineyard and winemaking teams. (81% To Kalon Vineyard, Oakville AVA; balance from Oakv