The Russian River Wine Road unveiled a new name and logo--WINE ROAD of NORTHEN SONOMA COUNTY, which coincides with its 150th vintner member--making it the largest winery association in Sonoma County.     Founded with only nine members more than three decades ago, the WINE ROAD will continue to promote Northern Sonoma as a world-class wine producing region and top travel destination.

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ADLER FELS General Manager Steve Lindsay has announced the opening of the winery’s first tasting room located on scenic Highway 12 in the town of Kenwood, amidst many of the valley’s most renowned wineries.  Currently open Monday - Thursday from 11am to 4pm and Friday - Sunday from 11am to 5pm.

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CENTRAL COAST WINE CLASSIC, Save the Date!  July 9-12, 2009.   For reservations and information: (805) 544-1285; Fax 595-2742; email: archie@slonet.org, www.centrlcoastwineclassic.org    Go, and have a splendid time!

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

JOSEPH PHELPS was founded in 1972.  Joseph Phelps Vineyards is an independent, estate-based winery near St. Helena on a knoll in bucolic Spring Valley.  The redwood winery overlooks vineyard-studded hills, the town of St. Helena and the Mayacamas Mountains to the west.  After years of studying the complex relationship between wine quality and place, Phelps has developed estate-owned vineyards in the premiere growing regions of Stag's Leap, Rutherford, Oakville, Oak Knoll and the eastern foothills of Napa.  In Sonoma County in 1999, land was purchased and vineyards developed along the Sonoma Coast.  Today Phelps has 80 acres of Pinot Noir and 20 acres of Chardonnay planted in Freestone.  Varietals produced annually at Phelps include Napa Valley Cabernet Sauvignon, Backus Vineyard Cabernet Sauvignon, Insignia (one of California's most successful first growth luxury blends), Chardonnay, Sauvignon Blanc, several Rhône-style wines, and a luscious dessert wine made from Scheurebe.  Annual production fluctuates between 65-80,000 cases, and it is a source of pride that 90% of all wine produced comes from estate-owned vineyards.

• JOSEPH PHELPS 2007 Sauvignon Blanc, Napa Valley $32: "Aromatic pink grapefruit, lime blossom, and honey-dew, layered with hints of spice and caramel,   creating a floral, creamy, focused finish." 
• JOSEPH PHELPS 2005 Insignia, Napa Valley $200: "The 2005 vintage was unusually late due to mild temperatures during the growing season that averaged between 70-80°.  From August 1 to October 31, only 15 days exceeded 90°, and even then it never got hotter than 98°.  Despite this, color, flavor and sugars developed early on, though acids took longer to develop in the ripening fruit.  The significant bud fruitfulness and larger than normal cluster size in 2005 was due to perfect weather conditions in June-July of 2004 when the buds were forming.   In 2005, what turned into optimum weather conditions during bud break, bloom and set just solidified the crop size.  Grapes were harvested at an average 25.0 Brix, fermented in stainless steel tanks, then aged in 24 months in 100% new French oak barrels.  The 2005 vintage Insignia was more austere early on, almost Bordeaux like.  After two years in barrel, the wine blossomed, showing amazing depth, texture and vibrant fruit qualities.   Deeply colored, concentrated and layered, with floral, anise, black cherry and graphite aromas,  this wine is classically structured with excellent acidity, well-balanced tannins and a mouth-staining, persistent finish."

   

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ZD 2006 Cabernet Sauvignon, Napa Valley $50: Who says you can't have an intense, powerful Cabernet Sauvignon that is also balanced, drinkable and nuanced.   This 2006 ZD Napa Valley Cabernet sauvignon has it all!!  "The grapes were sourced from several small Napa Valley vineyards, each with its own unique “terroir”, giving us a varied palette of flavors and textures to work with when blending this wine. Each vineyard lot was hand harvested and fermented separately. Hand punchdowns in our small fermentors gives us a gentle extraction without aggressive tannins. Aged in our cellar for two years in American oak barrels, this wine is drinking beautifully now and will age gracefully for many years to come. Aromas of ripe dark plums, cassis and black cherries are complimented with subtle hints of cocoa, anise, tobacco and sweet, toasty vanilla. On the palate, lush, silky tannins envelop a solid core of ripe, forward black fruit, with perfectly integrated oak." Chris Pisani, Winemaker  

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KENWOOD 2005 Jack London Vineyard Syrah $25 "showcases great grapes and deft winemaking.  California Syrah has enjoyed success as vintners havve discovered the best places to grow it and the best techniques to make it.   Kenwood Vineyards’ Jack London Vineyard, in the hills overlooking the Sonoma Valley, needed only a couple of vintages to prove itself an outstanding source of Syrah.   Now the newly released Kenwood Jack London Vineyard Syrah shows deft winemaking that complements its extraordinary character.   The wine displays aromas of blueberry, lavender and thyme, subtle notes of leather and spice.  Intense black cherry and mint dominate the mouthfilling flavors, leading to an elegant, almost delicate finish.  Integrated tannins meld with this Syrah’s smooth, full-bodied character and suggest additional development with cellaring."

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NAPA RIDGE Winery is part of BRONCO Wine Company, owned by the Franzia family, which has been in the wine business more than 110 years.  Bronco has no relationship to Franzia boxed wine.  These two new releases from Napa Ridge are just right for all festive occasions.   

• NAPA RIDGE 2007 Napa Valley Chardonnay $12: Aromas and flavors of apples, buttscotch and pineapple with a brisk, fresh acidity.  Enjoy with Eggs Benedict or New England Clam Chowder."
• NAPA RIDGE 2005 Napa Valley Cabernet Sauvignon $12: "Aromas and flavors are complex and wide ranging--black cherry, dark chocolate-raspberry truffle with hints of juniper and smoky cedar, full with round tannins."

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BOONY DOON VINEYARD has released two new wines from the CA'DEL SOLO Estate.  Director of Communications Burke Owens writes, "The autumnal California rains brought relief to dry and thristy vineyards up and down the North and Central coast.   Luckily all of Bonny Doon's fruit was in the winery as of October 27 and the last truckload of fruit was 15 tons of our own nebbiolo from the Ca' del Solo estate.  Our vineyard in Soledad is on the east side of the Salinas Valley at the base of Gabilan Mountain Range.  We planted 135 acres, which slope modestly, in well drained soils formed on alluvium fans of decomposed granite.  The morning fog occurs regularly.   While the wind does have a detailed case history of rendering the locals psychotic, it would do the Mistrals proud.  Additionally, the climate is dry as a bone and has a bare eight inches of rain per year.  All in all, it has fairly low vigor whcih benefits markedly from progressive viticultural practices.  We  began farming this vineyard biodynamically in early 2004.

• CA'DEL SOLO 2005 Estate Nebbiolo, Monterey County $30: "Aormas and flavors of rose petals and red fruits, richly structured and layered with medium compounds well integrated."
• CA'DEL SOLO 2006 Estate Dolcetto, Monterey County $22: "Dense, tightly knit core reveals immense concentration, layers overlap and reflect a delicate balance of fruit, mineral and earthiness that is finely detailed."  

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J. LOHR Estates: "Unlike many wineries, J. Lohr's wines are produced from vineyards that we own and care for.  From vineyard to bottle, J. Lohr controls quality from the ground up.  The J. Lohr Estate series of wines are selected form the winery's best vineyard blocks in Monterey County and Paso Robles.  J. Lohr Estates includes the Riverstone Chardonnay, Seven Oaks Cabernet Sauvignon, South Ridge Syrah, Bay Mist White Riesling, Wildflower Valdiguié, and the recently released Los Osos Merlot.  The 2006 vintage saw a return to below average rainfall for Paso Robles, and with it came smaller vine canopies, smaller clusters and smaller Cabernet Sauvignon berries. The combination of these elements in 2006 made for excellent quality in all of our Paso Robles red varietals, but in particular, Cabernet was the most positively impacted. The outstanding color and flavor development brought back memories of the noteworthy Cabernet crop from 2001. We incurred no significant heat events after veraison in 2006, and had very mild weather conditions straight through harvest. This allowed sugar, flavor and tannin ripeness to occur simultaneously, producing fruit full of bold and generous varietal and regional expression, and highlighting the dark cherry and black currant fruit that is the hallmark of this great Cabernet winegrowing region."

• J. LOHR Estates 2006 Seven Oaks Cabernet Sauvignon, Paso Robles $17: "The 2006 J. Lohr Estates Seven Oaks Cabernet Sauvignon is intensely-colored with youthful and bright hues. An abundance of dark cherry, black currant and berry fruit greets the nose, enhanced by spicy cedar, vanilla and toasty notes. On the palate, the fruit follows through with full weight and a lingering intensity and balance from the tannins. This wine is ready to be enjoyed now, or cellared for 5 years. Enjoy it with your favorite roasted or barbecued meats, or tomato-based pasta dishes." Jeff Meier, winemaker
• J. LOHR Estates 2006 Petite Sirah, Tower Road Vineyard, Paso Robles $35: "2006 marks the inaugural vintage of J. Lohr Tower Road Vineyard Petite Sirah for limited national distribution. Originally created as a wine for our two J. Lohr Wine Centers in San Jose and Paso Robles, the Tower Road Petite Sirah quickly became a favorite of our visiting distributors, often requesting it for their respective markets. It is built on a backbone of Petite Sirah, which is in many ways not “Petite” at all. In fact, it is the largest-berried and largest-clustered variety that we grow in Paso Robles, and amazingly, it is also the variety with the greatest phenolic content, with gobs of color and tannin. And in most years with Petite Sirah, it is more an exercise in restraining the extraction rather than trying to maximize it. The 2006 vintage comes from our block 64 Petite Sirah vineyard bounded on its southern end by Tower Road. The vintage was outstanding for Petite Sirah, producing jet-black fruit with tremendous berry fruit flavors. Although the wine is made to showcase Petite Sirah, it is blended with some other Paso favorites, such as Syrah and Cabernet Sauvignon, and is a big, beautifully-colored and extracted wine, sure to please those who enjoy big reds.  Opaque, deep purple with youthful magenta hues, the 2006 J. Lohr Tower Road Vineyard Petite Sirah has dark, brooding aromas of blackberry, black currant and rhubarb pie with a bouquet of dark chocolate, black licorice and brown spices. The flavors are reminiscent of the aromas, with dark chocolate taking the fore, with a huge, plump mouthfeel and long, savory finish. Tower Road Vineyard Petite Sirah, given its size and structure, would pair well with roasted venison, elk or beef with a lingonberry reduction sauce. Jeff Meier, winemaker
• J. LOHR Estates 2006 South Ridge Syrah, Paso Robles $15: "Our South Ridge Syrah has a dense, dark red color with youthful red-purple hues. Blackberry, boysenberry, strawberry and plum jam fruit with hints of white pepper, licorice and black olive spice dominate the aroma. A good weight of dark red fruits is balanced by white pepper spiciness, dried fig and orange peel on the palate with a very plump and juicy mouthfeel. This wine can be enjoyed now with hearty braised meats or a savory tri-tip with an Ancho chile glaze. Jeff Meier, winemaker
• J. LOHR Estates 2006 Los Osos Merlot, Paso Robles $15: "Our Los Osos Merlot has a dark plum red color with purple hues. The aroma is dominated by blueberry, raspberry and cherry fruit and layered with lifted spicy, cedary oak. The palate is greeted by an array of red fruits similar to those on the nose, with tar, cedar and forest floor adding complexity. The wine has a full mid–palate and finish that carries the wine through, with a lingering hint of fruit and licorice spice. This wine would be ideal with roasted beef or lamb with a berry–based reduction sauce. Enjoy now or within ten years." Jeff Meier, winemaker

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CLOS DU BOIS®, the "number one super premium U.S. wine brand, has unveiled an elegant new package for its 'Sonoma Reserve" tier of wines--formerly named 'Appellation Reserve Series.'"  Clos du Bois was founded in 1974 on 500 acres in Sonoma County's now famous Alexander Valley.  Founder Frank Woods' daughter, who was taking French classes at the time, suggested the name Clos du Bois, meaning enclosure in the woods.  Today, consumers tell us our French name gives the brand sophistication and mystique that makes it uniquely appealing versus other California brands.  Our Sonoma Reserve wines represent some of our proudest winemaking achievements, as we narrow our focus to specific appellations within Sonoma County, revealing the special characteristics that makes each unique.  As your wine knowledge and interest grow, exploring these specialized growing regions engages your mind and delights your palate. Sonoma Reserve wines are produced in smaller quantities and can be found on fine wine lists and at fine wine shops all around the US. Let the wine notes whet your appetite, then be sure to try some for yourself."

• CLOS DU BOIS 2007 Russian River Valley Sonoma Reserve Chardonnay $17: "To craft our Reserve Chardonnay, winemaker Erik Olsen looks to the Russian River Valley. Brilliant silver straw in color, the Russian River Valley Reserve Chardonnay exudes rich aromatics reminiscent of ripe apples and pears with hints of stone fruit and citrus. The intense fruit-forward flavors are bright and juicy with ripe apples, pears and fig, highlighted by nuances of toffee and vanilla. The creamy mouthfeel is a result of hand stirring the lees during barrel aging.  The richness makes this Reserve Chardonnay a great match for fresh shellfish, seafood and poultry, especially with cream – or citrus-infused sauces. Also an excellent companion to veal or pork."
• CLOS DU BOIS 2006  Sonoma Reserve Pinot Noir, Sonoma Coast $25: "Whereas most red wines are about intensity, Pinot Noir is about texture: succulent, supple, juicy, alluring, sensual texture.  It can be finicky – the growing conditions must be near perfect.  In the Russian River Valley, morning fog lingers from the nearby Pacific to moderate afternoon temperatures and drifts in again each evening to cool the vines — allowing fruit to achieve maturity without loss of depth and suppleness.  Once at the winery, winemaking technique must be measured and exact – we follow the traditional winemaking methods of Burgundy, France.  The rewards for such painstaking care from grape to glass are evident in every bottle of our Reserve Pinot. Produced in very limited quantities, this wine is only available through the tasting room or our online store.
  Pinot Noir is a wonderful food wine, with enticing complexity and softer tannins.  Grilled salmon is a particularly delectable pairing."
• CLOS DU BOIS 2007 Sonoma Reserve Merlot, Alexander Valley $20: "Starting with the elegant, briary, fruity and fabulous Merlot from Alexander Valley, winemaker Erik Olsen ferments the must in stainless steel to fully capture the fruity character of these grapes. Then a 22-month residence in barrels lends an elegant layer of toasty French oak to the ripe cherry and raspberry flavors. Incredibly aromatic, this Reserve Merlot offers aromas of violets, black cherry, plum and mocha that introduce forward berry/cherry fruit flavors and balanced oak tannins, followed by a long finish with oak and chocolate notes.  An intense Merlot, this wine stands up to more flavorful foods such as duck, lamb or hearty stews."

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KENDALL-JACKSON:  "The concept 'Jackson Estates Grown' is the heart of our winemaking.  Every grape for the Vintner's Reserve wines is grown in cool coastal vineyards that are managed by the Kendall-Jackson viticultural team.  In the winery, this gives our Winemaster a broad palette of aromas and flavors to work with when layering together the final blend.  We can taste this commitment to quality in every glass...and we know you can, too.  Tropical flavors such as mango and pineapple dance with aromas of peach, apple and pear.  Richly layered and balanced throughout.   Lightly buttered toast headlines the indulgent, lingering finish." – Randy Ullom, Winemaster

• KENDALL-JACKSON Estates Grown 2007 Vintner's Reserve Chardonnay $14: "Richly layered and balanced throughout. Lightly buttered toast headlines the indulgent, lingering finish." – Randy Ullom, Winemaster 

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BRONCO WINE COMPANY offers some super values for these uncertain times.  

• BAD DOG RANCH 2007 Chardonnay, California $10: "Fresh apple and pear followed with full pleasing flavors of mild honey and ripe melon.  Finish is rounded balanced."
• BAD DOG RANCH 2007 Cabernet Sauvignon, California $10: "With berries on the nose, this deep red wine has juicy cherry flavors followed by notes of plum."
• FAT CAT 2007 Pinot Grigio, California $10: "Mist of fresh fruit,hints of apple and honeysuckle with pear and pineapple and a smooth finish."
• FAT CAT 2005 Cabernet Sauvignon, California $10: "Complex aromas with hints of blackberry and chocolate.
• CRANE LAKE 2006 Malbec, California $5: ". . .  layers of blackberry, plum and spice."
• CRANE LAKE 2006 Merlot, California $5: ". . . aromas of raspberry, plum with flavors of blackberry, cherry and soft tannins."

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GRGICH HILLS: Grgich Hills Estate is a family-owned winery dedicated to the art of winemaking. Our wines are made completely from organically and Biodynamically grown grapes in Napa Valley, California.

• GRGICH HILLS 2006 Zinfandel, Napa Valley $35: "Grown at our estate vineyard in Calistoga, nestled in northern tip of Napa Valley, our Zinfandel grapes are certified organic and Biodynamic®. The wine’s classic Zinfandel aromas and flavors of strawberries and raspberries are backed by hints of allspice and black pepper. The appealing fruit, soft tannins and medium body make it a perfect partner with grilled meats, thin crust pizza and pastas with tomato sauce."
• GRGICH HILLS 2005 Merlot, Napa Valley $42: "This is a Cabernet lover’s Merlot blended from four of our organically-grown vineyards. Mouth coating flavors of plums, black tea and cocoa powder are backed with a nice tannin structure to make this a perfect wine with beef tenderloin, rack of lamb or barbecued pork."

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SONOMA VINEYARDS 2007 Syrah, Sonoma County $15:  "Our Sonoma Vineyards Syrah is round and rich, chock full of black plum, cracked pepper and ripe blueberry aromas. Lose yourself in the silky smooth layers of blackberry jam and tea flavors that linger until your next delicious taste.  Experience Sonoma County first-hand with every sip of our 2007 Syrah. 

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DRY CREEK VINEYARD: "Our Single Vineyard wines are made from the best fruit of individually selected vineyards in the Dry Creek Valley. Each of these wines has a distinct flavor profile that expresses the unique terroir of their respective vineyards. The resulting wines have elegant complexity that has the structure and balance to endure the test of time."

• DRY CREEK VINEYARD 2006 DCV 10 Chardonnay, Russian River Valley $30: "The Russian River Valley is internationally recognized as one of the best Chardonnay growing regions in the world. The traditionally long, cool growing season allows our Chardonnay to hang on the vine until it achieves its true potential. In 2006, the growing conditions were nearly perfect.  Initial aromas of fresh pear, fig, and apricot lead to underlying elements of honeysuckle and tropical fruits. On the palate, the wine is quite opulent with warm caramel and vanilla bean notes that incorporate additional fruits such as Fuji apple and apricots. The well-integrated French oak creates a seamless wine that lingers on the palate and invites another sip."
• DRY CREEK VINEYARD 2005 The Mariner, Dry Creek Valley Red Wine, Meritage $40: " This is the second vintage of our premier Meritage blend, The Mariner. Utilizing all five of the noble Bordeaux varieties, this wine displays compelling aromas of wild black cherry, blue-berry, and dried flowers. On the palate, the fruit shines through with succulent cherry, dark chocolate, and cassis that integrate seamlessly with silky smooth tannins. The finish is memorable for its lingering fruit flavors that balance perfectly with creamy vanilla oak nuances. Meritage is an art form and nothing proves this more than this artful blend of classic varietals.
• DRY CREEK VINEYARD 2004 ENDEAVOUR,Single Vineyard, Dry Creek Valley $55: "The 2004 ENDEAVOUR is layered with aromas of cherries, wild blackberry, and dark plum framed by subtle hints of vanilla and anise.  On the palate, the wine is rich and succulent with full concentration  of dark fruit flavors that mingle with notes of chocolate and cassis.   The finish is memorable with firm tannins, excellent structure and balance, suggesting ageability.  This Cabernet Sauvignon is a true tour do force and perhaps the best ENDEAVOUR ever made at DRY CREEK VINEYARD.
• DRY CREEK VINEYARD 2005 Late Harvest Soleil, Sonoma County, $25/ 375ml bottle: This luscious dessert wine is fabulous chilled to enjoy with blue cheeses and foie gras, apricot tarts and chocolates. "This proprietary blend of Sauvignon Blanc and Semillon, two white noble Bordeaux varieties, displays a brilliant honeyed/golden color making it immediately appealing. Inviting aromas of vanilla, rose petal, honey and apricot leap from the glass and provide an exciting preview for the palate. Richly textured and delicate at the same time, this delicious wine displays a wonderful Asian spice character, which balances out the sweet apricot and vanilla. Serve this wine well chilled and enjoy it as an after-dinner complement, or with a fruit dessert such as peach pie and vanilla ice cream." 

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MONTIVINA WINERY: "At Montevina, we live wine.  We make it, talk about it, read about it, and yes, often drink it.  From California, land of the Gold Rush (and destination of those crazy optimists who flocked here to find their fortunes), we’re not only dedicated to creating some of the best Zinfandel around, but we’re also constantly exploring the possibilities and challenging ourselves to craft other terrific varietals.  Every day we aspire to surprise, delight and always be the official wine of good company.   Fascination and obsession with what we do — it’s the thing that keeps us going.  Just like those starry-eyed prospectors who showed up here over 150 years ago. Come discover it for yourself."

• MONTIVINA 2006 Cabernet Sauvignon, California $9: "Made with grapes grown in some of California’s most exclusive vineyards, Montevina Cabernet Sauvignon offers classic varietal characteristics like ripe cherry aromas, complex flavors, silky tannins and great age potential. But as distinctive as it is, it’s also friendly and unpretentious with plenty of wild currant and plum flavors, with hints of allspice and dark chocolate on the palate."
• MONTIVINA 2007 Merlot, California $9: "With its beautiful ruby color and delicate perfume of cherries and violets, Montevina Merlot exudes charm. We harvest our Merlot grapes from some of California’s best vineyards, and give them the royal treatment to create this elegant wine. In every sip, you’ll discover layers of concentrated, succulent black cherry and spice flavors with a voluptuous, velvety-smooth finish."
• MONTIVINA 2007 Chardonnay, California $9: "Made from grapes grown in some of California’s finest cool-climate vineyards, Montevina Chardonnay is a rich, golden-hued wine with seductive aromas of tart apples and figs. Crisp flavors of tropical fruit and ripe pear are layered with hints of vanilla bean and toasted almonds for added dimension. Bright acidity balances the rich flavors and makes our Chardonnay especially food-friendly."

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TERRA D'ORO: Montivina Winery, Amador County, reopened in January 2009 with a new name, TERRA d'ORO.  While Terra d'Oro wines have been the upper-end reserve brand for Montivina since 1995, the name change reflects grapes used from the best local, Amador estate vineyards while Montevina wines come primarily from California appellations. Twenty-eight-year Montivina employee General Manager Jeff Meyers, who has led the winemaking team for most of his association, said, "We changed the name because we wanted the property to reflect the brand made from the grapes that are grown here in Amador County."   The Trinchero family of Napa Valley bought the winery in 1988.

• TERRA D'ORO WINERY 2006 Deaver Vineyard Zinfandel, Amador County $29: "This 100-Year-Old Zinfandel is a balance of beauty, power, and grace.  The deep eggplant hue suggests the richness and concentration.  Dark berry flavors are touched with pretty floral aromas kissed by sweet caramel oak and black pepper.  A finish of complexity obtained by over a century of experience."
• TERRA D'ORO WINERY 2006 Home Vineyard Zinfandel, Amador County $29: "This four-acre vineyard lies just off the back patio of our guest house.  The nose is dominated by cranberry and raspberry, spices and cinnamon, black pepper, chocolate and candied orange peel.  Palate-saturating fruit and richly spiced flavors and aromas settle into a surprisingly long finish."
• TERRA D'ORO WINERY 2006 SHR Field Blend Zinfandel, Amador County $29: "Zinfandel gives blackberry spiked by black cracked pepper and Petite Sirah adds firm tannins and spicy figs.  Barbera lightens up the mix with red plum and red cherry juicy fruit, blueberries and rose petals.  Sandalwood, vanilla, cola and smoke are a composite fourth dimension."
• TERRA D'ORO WINERY 2006 Forte (Tuscan-style Sangiovese), Amador and Napa counties $27: "By blending different varietals from different regions based on their strengths, we bottled this wine akin to Italian Super Tuscans.  Napa Valley's alluvial soils and fog-shrouded mornings allow cabernet sauvignon to reach stellar levels of concentration and complexity, while the bright sunshine of Amador county ripens sangiovese with great body and flavor."

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WOOLLASTON Estates celebrates the art of winemaking every day. One of New Zealand's most sophisticated winery developments, Woollaston officially opened in 2006.  The 18-metre high, four-level winery is built into the hillside and blends into the environment with its tussock covered roof.  The top three levels are dedicated to winemaking while the bottom level contains wine aging in barrels, the bottling line, wine library and The Cellars – a large hall that doubles as a winery working area and as a function room for concerts and dinners.  The winery complex is devoted to New Zealand organic, fine winemaking in its gravity-fed winery.

• WOOLLASTON Estates 2007 Nelson Sauvignon Blanc, NZ $15: "Aromas and flavors of fresh cut pineapple, ripe passion fruit and citrus blossom with hints of lime and herbal notes on the nose.  A concentrated palate of juicy sweet tropical fruit with a counterpoint of subtle acidity and a fine minerality on the finish."
• WOOLLASTON Estates 2007 Nelson Pinot Noir, NZ $28: "Red plum and black cherry marry with subtle oak spice to give a layered, complex aroma. An elegant, integrated palate with harmonious red plum and cherry woven into fine grained, minerally tannins yields to a lingering finish."

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DANCING BULL wine produces say that it has a style all its own.   "It's easy to enjoy, easy to understand and easy to find."  The grapes come form all the major growing regions of California from Sonoma to Santa Barbara.   Dancing Bull is the lighter side of Rancho Zabaco—brighter, more irreverent, and playfully zinful.  Like Rancho Zabaco, it is a Zincentric brand offering the best zinfandel experience with bold and distinctive varietals crafted for the Zinfandel enthusiast.  Dancing Bull wines have a lot of personality! But they are also very approachable and suitable for any occasion—from an informal barbeque, to take-out Thai, to an evening of lobster rolls and good conversation.  The wines showcase the unique style of Rancho Zabaco in an easy, drinkable format."

• DANCING BULL 2007 Chardonnay, California $12: "Crisp, racy white wines that are equally enjoyable at home for dinner or backyard BBQ.  Think of a ripe, juicy peach, mouth watering, fresh fruit with a touch of tropical fruit."
• DANCING BULL 2007 Sauvignon Blanc, California $12: "Clean and crisp acidity and focused grapefruit and lime freshness.  Balanced by tropical fruit of guava and mango.  Pair with everything pasta to Chinese. "
• DANCING BULL 2006 Zinfandel, California $12: "Ripe, full flavored, layered and with intense forward fruit and soft tannins."
• DANCING BULL 2006 Cabernet Sauvignon, California $12; "Complex flavors of black currant, dark spices of clove and brown sugar balanced by milk chocolate and hints of vanilla."

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L'ABBAYE de ST. FERME, Bordeaux Red Blends from France: L'Abbaye de St. Ferme 2004 Bordeaux Superieur $10 is a  "A delicious example of a classic Bordeaux - 100% Estate bottled and aged in French oak barrels for six months - ripe flavors of sweet black cherries and chocolate."   Domaines Arnaud de Raignac makes wines like L'Abbaye de St. Ferme with old-world wine and new-world winemaking philosophies.  The wine is primarily Merlot with Cabernet Sauvignon and Cabernet Franc blends. 

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RAYMOND Vineyard has released its 2007 Reserve Chardonnay $20:   "The grapes for this Napa Valley Chardonnay come from our estate vineyards in Jameson Canyon and select Napa Valley growers.  The estate vineyards are on rolling hills at the southern end of Napa Valley.  The growing conditions here are very similar to Carneros, the neighboring appellation just west of the Napa River.  Winds flow through Jameson Canyon, carrying in the cooling influence of the nearby Pacific Ocean, providing a long, cool growing season that enhances the intensity of the Chardonnay flavors.  Using no malolactic fermentation and moderate oak influence, our Napa Valley Chardonnay is made in a style that focuses on the inherent qualities of this varietal.  To preserve the unique Chardonnay flavors and aromas of grapes grown in this region, this wine was cold fermented in stainless steel tanks.  We aged 50% of the Chardonnay for two months in new Allier French oak barrels, selected for their tight grain that delicately restrains the oak flavors.  This gives the wine a touch of oak and creamy vanilla flavors without overwhelming the natural fruit flavors.  A versatile, wine that pairs well with roast lemon and tarragon chicken, grilled salmon, halibut or swordfish, sautéed Petrale sole, seafood risotto, steamed lobster, oysters Rockefeller, sushi and spicy seafood paella, as well as lemon garlic rock shrimp Linguini or lighter soups, salads and stews.  Also a perfect choice with a variety of Thai, Mandarin and Vietnamese cuisine.  "100% Chardonnay that opens with delicate floral aromas of honeysuckle and orange blossom followed by lemon, lime and pear notes amid toasted almond, orange zest and vanilla. A rich, full mouth feel with balanced acidity and bright pear, peach, honey, lemon and passion fruit flavors followed by a smooth vanilla finish."

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HAHN Estates, owned by the Nicolas Hahn family, is committed to California viticulture and winemaking.  Along California’s Central Coast lies the renowned Monterey County appellation and within that, the Santa Lucia Highlands, home to the Hahn Family’s vineyard estate. Nicolaus (“Nicky”) Hahn and his wife Gaby discovered a love for California wines in the mid-1970's.  A two-year search led them to the ideal growing conditions of Monterey County where they subsequently purchased two ranches, planted vineyards and started a winery.  Their first wines were under the Smith & Hook label.  In 1991 they followed the success with Smith & Hook and created a new wine brand, Hahn Estates.   The Hahn brand was created to showcase supple, accessible, and attractively priced wines from the family's Monterey County vineyards.  Hahn wines are produced from five vineyards in the Santa Lucia Highlands and Monterey County appellations.  This region reportedly has the most varied climatic conditions of any region in California.  The wind and fog interact with solar radiation to slow grapes' ripening, producing up to two months longer growing season than in warmer grape growing regions. These conditions create fruit with more varietal intensity, flavor, depth and structure, and thus, exceptional wines.  In German, “Hahn” means “Rooster” and for this reason a rooster embellishes the Hahn Estates label, honoring the Hahn Family’s European Heritage.  "The 99-miles Pacific coastline at Monterey is unique to California.   With an inspiration to raise Monterey wines to the highest level, Hahn Estates wines are created with a philosophy that all great wines are special – akin to the region they were grown in.  Hahn wines celebrate everything that is Monterey – unique in thought, style and setting. Wines of Monterey Distinction," Nicky says.

• HAHN Estates 2006 Monterey Pinot Noir $20: "Lush flavors of red fruits, blackberry, and pomegranate wrap around the tongue in traditional Pinot Noir style. Only a limited amount of this great wine left, now for Wine Club members only."
• HAHN Estates 2007 Monterey Chardonnay $14: "This full-spectrum Chardonnay stands out and enhances the aromas of apricot, peach and pineapple.  Balanced with delicate oak, the palate has a mixture of green apple and tropical fruits that persist into the finish on a platform of crisp acidity.   Harvested at optimum maturity from Hahn's estate vineyards, diligent blending has created this complex and our most complete Chardonnay to date--blending barrel and tank fermented juices for a finish of tropical fruits, green apple, and crisp acidity. Try this wine with seafood."
  HAHN Estates 2006 Monterey Merlot $14: "Rich with a nose true to the classic Merlot varietal with aromatics of dark cherry, plum and delicate tea leaves.  A complete and balanced wine from the start, the final blend includes a touch of Cabernet Sauvignon for broad tannins on the mid-palate and Petit Verdot to stretch the tannins through the finish.  It results in dark fruit flavors with layers of raspberry and cassis.  The mouth is soft and developed, with the fruit hiding any bitterness from the new oak astringency.  This vintage, with a bit more acidity, displays a level of brightness that evolves into a seamless finish.  The longer season created extra hang time in the vineyard giving dark-colored fruit with fuller, more developed tannins and balanced acidity.  Delicious with full-flavored dishes: grilled pork tenderloin with curried apple chutney; a pasta like penne with sausage, wild mushrooms and Swiss chard; or try with an exotic Moroccan Tagine with lamb, golden raisins and drizzled with honey."
• HAHN Estates 2007 Central Coast Syrah $14: "The 2006 Hahn Syrah is a rich garnet-colored, medium-bodied wine with aromas of cranberry, cherry, and strawberry.   Flavors of black cherry cola and chocolate at the front, with hints of leather and cinnamon on the mid-palate. A GOLD MEDAL winner at the San Francisco International Wine Competition, and GOLD MEDAL/BEST OF CLASS winner at the California State Fair.
• HAHN Estates 2006 Central Coast Cabernet Sauvignon $14: "This wine leads with plum, spice and cedar followed by a whiff of black olive on the nose.  The flavors are of ripe red fruits, predominately raspberry, and bittersweet chocolate up front and spreads earthy flavors that finish with a soft tang.   The tannins in the background are picked up by the solid acidity of a small amount of Petit Verdot blended in to sustain the moderate grip well after the wine has dissipated.  The fruit for this wine, primarily from Paso Robles, provides intense, dark-fruit-flavored berries with a solid core of acidity.  Excellent with prime rib it  also complements bold pasta dishes with meaty tomato-based sauce or barbequed short-ribs covered in a tangy marinade.
• HAHN Estates 2006 Central Coast Meritage $20: "This Bordeaux-style blend expresses a broad cherry core, moderate grainy tannins and superb length.  A lengthy growing season produced dark-colored grapes with slightly lower acid, resulting in fat flavors with distinct characteristics and pleasant notes of cherry, currant and dried herbs with a hint of cedar on the nose. On the palate, the wine begins with various red fruits that transition toward blueberry and plum.   Then an ethereal wisp of thyme is woven in with the delicate spice of French oak, while moderate tannins carry the flavors into a lengthy finish. This wine consists primarily of Merlot from the cool-climate Santa Lucia Highlands Deer Valley Vineyard which is protected from the cooler coastal elements of the region. The blend includes Cabernet Sauvignon, Petit Verdot, Cabernet Franc and Malbec that come together to provide layer after layer of synergistic flavors.  Serve with barbequed pork ribs, roasted duck and plum sauce, or spaghetti and Italian sausage. For casual enjoyment, pack it in the picnic basket with roast beef and Swiss sandwiches and seasoned potato chips."

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VINTNERS' HALL OF FAME: The Culinary Institute of America (CIA) announced the wine industry leaders who will be officially inducted into the Vintners Hall of Fame at a ceremony on March 14th, 2009 at The Culinary Institute of America at Greystone, in St. Helena, CA.   The 2009 Hall of Fame inductees include noted wine journalist Gerald Asher, Gourmet magazine; Jack and Jamie Davies, founders of Schramsberg Vineyards; Jess Jackson, founder of  Kendall-Jackson Estates; U.C. Davis Professor and co-founder of Lagier-Meredith Winery, Carole Meredith; Justin Meyer, co-founder of Silver Oak Cellars; and Warren Winiarski, founder of Stag’s Leap Wine Cellars. Frederick and Jacob Beringer, who founded Beringer Vineyards, will be inducted as “Pioneers,” a category which recognizes those who made a significant contribution to the California wine industry and passed away prior to March, 1989.  ¶  “We owe a debt of gratitude to the men and women who have made the California wine industry the success it is today,” says Dr. Tim Ryan, president of the CIA. “Their efforts and dedication in creating the worldwide prestige of the California wine industry are inspiring, and the Vintners Hall of Fame (VHF) is a wonderful place to recognize their contributions.”  ¶  “The voting members of the VHF Electoral College have chosen an outstanding induction class that represents many aspects of the California wine industry: not just making, selling and promoting wine, but also researching and writing about wine,” says W. Blake Gray. “This superb group brings honor to the VHF organization."

2009 Vintners Hall of Fame inductees:

• GERALD ASHER: Wine editor of Gourmet magazine for more than 30 years, Asher displays both great knowledge of wine and the ability to write about it without technical jargon. His elegant, witty writing has passed along a passion for wine to many food lovers.

• JACK and JAMIE DAVIES:  Jack and Jamie Davies resurrected the abandoned Schramsberg estate in the mid-1960s. With Jack overseeing production and Jamie doing the marketing, they established Schramsberg as a world-class house of sparkling wine. Every president starting with Richard Nixon has served Schramsberg wine at an official White House function.

• JESS JACKSON: In 1974, Jess, a founding member of Family Winemakers of California, converted an orchard in Lakeport to a vineyard. By 1982, the first Kendall-Jackson-labeled wine went to market. Jackson created a new style of Chardonnay that made it the most popular varietal in America. He has also embarked on a quest to elevate the best Sonoma County wines to the highest level of respect in the wine world.

• CAROLE MEREDITH, PhD.: Dr. Meredith spent 20 plus years in the Department of Viticulture and Enology at UC Davis, studying grape genetics and using DNA typing methods to discover the origins of Cabernet Sauvignon, Chardonnay, Syrah and most recently Zinfandel. Today she is the co-owner of the Napa winery Lagier-Meredith.

• JUSTIN MEYER: A Brother in the Christian Brothers order, Meyer began his winemaking career as an assistant to Brother Timothy at Greystone Cellars, now the West Coast campus of the CIA. After studying at UC Davis, he left the Brotherhood to create the Silver Oak Cabernet Sauvignon-only program with David Duncan. The wine became one of the most requested premium wines in US restaurants.

• WARREN WINIARSKI, PhD.: Dr. Winiarski left his teaching position at the University of Chicago to become a winemaker, first working at Robert Mondavi Winery before forming his own company, Stag's Leap Wine Cellars. The very first vintage of Cabernet Sauvignon produced at his new winery won the famous 1976 Judgment of Paris tasting, instantly proving that California red wines are as good as any in the world.

2009 Vintners Hall of Fame “Pioneer” inductees: Brothers Frederick and Jacob Beringer emigrated from Mainz, Germany in the 1860s to seek their fortune, and became leaders of the California wine industry in its rise to greatness from the 1870s until the 1890s.  A Beringer Riesling won a silver medal at the Paris Exhibition of 1887.  The winery and house they built are among the most treasured buildings in the Napa Valley.