The Sarah Jane English Newsletter:  96th Edition
June 4, 2009

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

Salute to JUDY JORDAN; WINERY OF THE MONTH: Robert Craig; SPLURGE WINE OF THE MONTH: SHAFER VINEYARDS 2006 One Point Five Stags Leap District Cabernet Sauvignon, Napa Valley $70; SPRING MOUNTAIN VINEYARD Stages "ROOTSTOCK" benefit; $1.9 MILLION IN FUNDING FOR VITICULTURE RESEARCH;

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

Salute to Judy Jordan: I wanted to pay tribute to this very special lady during her 23rd year as a fine vintner.  Founder and CEO Judy Jordan of J Vineyards and Winery is a second generation California vintner.   Association and interest in her family's wine enterprise, Jordan Winery, instigated her decision to engage in the wine industry.   She established her own brand and winery with sparkling wines as the main attraction.  Now, more than two decades later, her signature J Vintage Brut continues to receive raves and applause from an increasingly expanding audience of admirers.   Over the years Judy has added wines--the Russian River Valley Pinot Noirs and Chardonnays, to mention two--as well as a broader array of fine wines, both still and sparkling, that represent J Vineyards and Winery today.   
After graduating from Stanford with a degree in Earth Sciences/Geology, Judy worked in Geophysics at Western Geophysical Corporation in Denver, Colorado before returning to California to join the family’s businesses.  This work experience helped hone her skills in the wine business, marketing, soils, and geology. In 1986, Judy established her wine company.  Her vision and quality values have been expressed in the vines and wines she creates.  It is heart warming and refreshing to find a lady, especially one with the charm and elegance of Judy Jordan, in the American industry.  It has been my pleasure to follow her career from the beginning.    Active in community affairs, Judy serves on boards, works in various charitable  endeavors and with her business community as a board member of Sonoma County Wineries Association, Russian River Valley Vintners and the Wine Institute.   On a personal note, Nicole and Robert's mom is conversational in both French and Spanish, and Judy’s cultural interests encouraged travel around the world early on.  Judy has lived on a Chinese commune, trekked through the Himalayas, worked on a ranch in the Australian outback and bunked with cliff dwellers in West Africa. An accomplished athlete, she was a member of Stanford’s varsity tennis team when it won the National Championship in 1981 and she enjoyed a successful career as a competitive swimmer. Judy continues to incorporate exercise in her daily routine, whether it’s competing in triathlons, swimming 100 laps a day, running through the vineyards of Russian River or playing tennis with her children.

WINERY OF THE MONTH: Robert Craig--ROBERT CRAIG 2006 Affinity, Napa Valley Cabernet Sauvignon $48 (alc. 14.5%): "I love the tremendous depth of concentration  and great structure in mountain Cabernet Sauvignon from Napa Valley.  I don't think you can duplicate them anywhere else, Bob Craig says." Robert Craig celebrates three decades as a Napa Valley “mountain man,” producing distinctive Cabernet Sauvignons from vineyards in the highest, most remote reaches of the Valley.  He has pioneered Napa's mountain vineyards by creating a new style for Cabernets that emphasizes ripe fruit, supple tannins, and early balance and integration.     During the 1980’s, Bob developed over 300 acres of vineyards on Mt. Veeder and served as general manager of the Hess Collection Winery.  He spearheaded efforts to designate Mt. Veeder a special appellation district in 1990 and consulted on the Spring Mountain Appellation. He started his own winery in 1992 with three long-time friends--fulfilling his dream to make limited quantities of Cabernet Sauvignon from great winegrowing appellations of Napa Valley.   His first Cabernet debuted in 1995.   In 2002, the Craig family completed a state-of- the-art winery located at nearly 2300 feet along the summit of Howell Mountain.  The recently tasted ROBERT CRAIG 2006 Affinity has hallmarks of grace and finesse, or what Margaux-like French counterparts call 'having good breed,' complexity, depth and harmony.  The dark fruit is ripe and rich with round tannins that provide the structure for aging.  "Since the Affinity debuted 15 years ago, it has been a sought-after favorite on wine lists of the nation's top restaurants and fine wine shops.  The 2006 blend is 76% Cabernet, 13% Merlot, 6% Cabernet Franc and 5% Petit Verdot.  Aromas concentrate berry and black cherry fruits at the forefront  with sweet cassis and touches of  lavender and spicy oak.  There's a polished core of flavors--black fruit on the mid-palate interwoven with black olive, red currant, espresso and a hint of maple.   The lush finish is generous with more dense fruit, enlivened by crisp acidity and silky, fine-grained tannins."  The foundation for Affinity is Robert Craig’s estate vineyard and an adjoining property to the south of the Stag’s Leap district, in the southeastern foothills of Mt. George.  This Bordeaux-like growing area supplies bright, distinctive black-red Cabernet fruit. Other varietals add structure and complexity."  5800 Cases

SPLURGE WINE OF THE MONTH: JOSEPH PHELPS 2006 Syrah, Napa Valley $50

NEWS

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KENWOOD 2007 Reserve Sauvignon Blanc wines at 2009 Pacific Coast Oyster Wine Competition in April.  In fifteen years of this competition, KENWOOD has now won the "Oyster Award" for the sixth time.   Of the 132 wines entered, 83 were from California, 30 from Washington and 19 from Oregon.  Established in 1970, KENWOOD, in Sonoma Valley, produces premium wines from Sonoma County's world class vineyards.

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MONTEREY COUNTY’S 17th ANNUAL WINEMAKERS’ CELEBRATION, Fifty Monterey County Wineries, Boogie Tunes, and Delectable Delights Guarantee an Extraordinary Day: Taste wines from over fifty wineries in Monterey County, Saturday, August 8th, 2009, 12:00 p.m. to 3:30 p.m. at the Historic Custom House Plaza in downtown Monterey, CA.    Enjoy educational displays, barrel building demonstration by Seguin Moreau Cooperage, bid on items at our extraordinary wine auction and taste local restaurant delicacies while listening to the great sounds of the Dennis Murphy Band.  COST: $45 in advance, $50 at the door.   Purchase tickets at http://montereywines.org/winemakers_celebration.php 

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FALL CREEK VINEYARDS CELEBRATES FAMILY FUN: Saturdays during June, free Sundae Cups are served on the vineyard patio.  Also enjoy live music and box lunches: adult/ $15, children/$10 all inclusive with wine tasting and souvenir wine glass by reservation, 325/379-5361, on the mist-cooled patio from 11:00am to 2:00pm. FALL CREEK VINEYARDS is on Lake Buchanan and is open daily.   Wines are Chardonnay, Viognier, Chenin Blanc, Sauvignon Blanc, Cabernet Sauvignon, Merlot, the acclaimed Meritus, and others.  Please call: (325)379-5361 / 1820 C R 2241/222 off Hwy 29 at Tow, Texas or www.fcv.com. Open: Mon – Fri, 11 to 4; Sat, 11 to 5; Sun, noon to 4.

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NAPA SONOMA HOST CULINARY EVENTS FROM STARCHEFS NATIONAL CHEF AWARDS AT CHARLES KRUG WINERY: StarChefs.comTM online culinary magazine is including Napa Sonoma in its four U.S. city tour in 2009 with a series of June events.  The Rising Stars Revue on June 17th at CHARLES KRUG WINERY will be the premier event--a walk-around public tasting featuring Napa and Sonoma Rising Stars' signature dishes, cocktails and wine pairings. The national award recognizes up-and-coming chefs, sommeliers and mixologists from around the country.  Candidates are nominated for consideration by the StarChefs.comTM Advisory Board, previous award winners, local food media, StarChefs' editorial research and nominations through its web site.  Winners are chosen by the StarChefs.comTM editorial team via in-person tastings and interviews.   StarChefs interviewed and tasted more than 50 restaurants in Napa and Sonoma area to determine the frontrunners. The winners are: Chef Jeremy Fox of Ubuntu, Chef Eric Korsh and Chef Ginevra Iverson of Restaurant Eloise, Chef Christopher Kostow of Meadowood, Chef Nick Ritchie of Bottega, Chef Matt Spector of JoLe, Chef Philip Tessier of Bouchon, Hotel Chef Jesse Mallgren of Madrona Manor,  Pastry Chef Deanie Hickox-Fox of Ubuntu,   Mixologist Scott Beattie, Sommelier Yoon Ha of La Toque and Sommelier Geoff Kruth at The Farmhouse Inn , Restaurateur John Toulze of the girl and the fig, fig cafe, Estate, Concept Award Chef Duncan Gott of Taylor's Automatic Refresher and Sustainability Award Chefs John Stewart and Duskie Estes of Bovolo and Zazu. Tickets to the Rising Stars Revue are $75 per person at www.starchefs.com/risingstars or by calling 212.966.7575.

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SPRING MOUNTAIN VINEYARD  is staging a wine country version of Woodstock, ROOTSTOCK, to benefit St. Helena’s We Care Animal Rescue and the California-based American Vineyard Foundation.   ROOTSTOCK takes place from noon to 4pm, Sunday, June 7th on the winery lawn overlooking its vineyards.  Three genuine Napa Valley winery bands – Hall 1, Wristrocket and The Gary Lee Yoder Band – will perform Classic 60s Rock on a grand stage during the afternoon festivities. Each band includes winemakers or winery employees who love making music nearly as much as they love wine.  Spring Mountain Vineyard’s Estate Grown Cabernet Sauvignon and Sauvignon Blanc will be poured exclusively. Also on the menu is Ben & Jerry’s ice cream, hand-thrown wood fired pizza, and homemade brownies.  Hayrides, raffles for large format bottles and other groovy activities are planned to entertain guests and raise funds for the beneficiaries.  Tickets at $25 per person are available by calling Spring Mountain Vineyard: 707-967-4188 or Email: info@springmtn.com.: www.springmountainvineyard.com    
Spring Mountain Vineyard is an 850 acre estate on the eastern slopes of Spring Mountain. Over 225 acres of the estate are planted to vine, representing 135 distinct hillside vineyard blocks with many soil types, exposures, and microclimates. Originally four individual 19th century Napa Valley vineyards, Miravalle, Alba, Chevalier and La Perla are now one vineyard producing exclusively estate grown wines. A substantial portion of the vineyard is planted in densities of over 4,000 vines per acre. Because of the diverse and challenging terrain, the vines are trained to the ancient gobelet form, a vertical trellising method invented in an earlier millennium by the Romans. Growing primarily Bordeaux grape varieties, the vineyard yields distinctive mountain wines that consistently display concentration, elegance and longevity. The quintessential wine from the estate is Elivette.

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12TH ANNUAL GREAT WINE ESCAPE WEEKEND November 13th—15th, 2009, Monterey Vintners & Growers Association Hosts World-Class Wine and Food Event Now in its second decade, the Great Wine Escape celebrates Monterey County’s world-class wines and gastronomic delights crafted by nationally recognized chefs during a weekend of unbeatable events. More than fifty award-winning wineries showcase their wines, reflecting the quality of the region’s distinct AVAs. Open trade and consumer events are also included in the weekend. Details on Monterey Wine Country are available at www.montereywines.org   Ticket prices begin at $40, Packages, including accommodations, are available from $1655.   Early-access tickets can be purchased at 831.375.9400 and will be available online beginning July 2009. 

ABOUT: 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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$1.9 MILLION IN FUNDING FOR VITICULTURE RESEARCH: Three major viticultural research funding organizations have joined together to contribute almost $2 million for viticulture and enology research projects in 2009. Over $1 million in funding was granted by the American Vineyard Foundation, with the balance coming from the Viticulture Consortium West and the California Competitive Grant Program for Research in Viticulture and Enology. A total of 125 research proposals, including such diverse topics as leafroll disease, diminishing greenhouse gas emissions, and mealybug sex pheromones, were meticulously reviewed by a panel made up of members from each granting authority. In the end, 56 projects were funded, 38 of those by the AVF.  “We are very pleased with the caliber of research proposals which have been submitted,” says Hal Huffsmith, Chairman of the Board and Senior Vice President of Vineyard Operations at Trinchero Wine Estates. “Each year the researchers delve deeper into the issues which are most important to the grape industry.”  Members of the American Vineyard Foundation are surveyed on a periodic basis to ascertain which topics are most in need of research. These results are then posted and may be reviewed by researchers and research institutions. “With more funding we will be able to research even more of the issues which impact our industry,” notes Huffsmith.   The American Vineyard Foundation (AVF) is a California corporation organized in 1978 by the American Society of Enology and Viticulture as a vehicle to raise funds for research in viticulture and enology. Basic and applied research has made the American grape and wine industry the world's leader. The AVF provides a unique opportunity to unify the industry through an industry-wide research effort to maintain this progress.

NEW RELEASES (quotes are winemakers' comments)

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BONNY DOON Vineyards CA' Del SOLO, Bonny Doon Vineyards 2007 Orange Muscat $17: "Harvested and hand sorted from our certified biodynamic vineyard of Ca’ del Solo, our Orange Muscat is a powerfully aromatic meditation on citrus minerality. The wine is just slightly off-dry and should once and for all induce those fearing the bogeyman of residual sweetness to put their apprehensions aside. This highly aromatic wine tips in around 1% residual sugar, immediately stimulating the organoleptic pleasure centers of the brain, providing great satisfaction. Lingering just below the initial waft of blood orange and citrus zest resides a host of organic botanicals and stony notes. The combination of these elements – the perfume, the very modest sweetness and the botanical notes – make this a brilliant aperitif and an excellent compliment to spiced and fusion cuisines."

·         Bonny Doon Vineyards CA' Del SOLO,  2006 Sangiovese $15: "Made from 90 percent sangiovese, 5 percent nero d'avola, 3 percent cinault and 2 percent colorino, this is a dark, even brooding sangiovese blend made mostly from grapes grown biodynamically at Gimelli Vineyard in San Benito County. The vineyard is just over the range from the Ca' del Solo vineyard, tucked into a box canyon that shields the vines from the prevailing winds. Morning fog cools the vineyard, giving the grapes time to ripen a bit more slowly. Minerally with cherry tobacco notes and subtle chocolate tones that open up to cassis and black cherry flavors mid-palate, this wine's a bit crunchy and tannic right now, but will soften with a little bottle age."

GRGICH HILLS 2005 Estate grown Cabernet Sauvignon, Napa Valley $63 (14.7% alc.): "Our Yountville vineyard forms the backbone of our Napa Valley Cabernet Sauvignon, with our Rutherford and Calistoga vineyards rounding out the blend.  All vineyards were farmed following organic and Biodynamic® principles. This holistic farming practice uses the earth’s cycles and natural preparations to grow balanced, healthy vines without artificial fertilizers, pesticides, or fungicides. The result is a full-bodied, elegant Cabernet Sauvignon with pure flavors and a pronounced sense of place.  We fermented the grapes using only yeasts that naturally occur on the grapes and allowed the wine to gain flavors and color from extended skin contact. We aged each lot separately for several months, and then created a blend that is more complex than the individual parts. After blending, the wine spent another year and half in barrel for these different components to completely harmonize before bottling. The consistently cool and even ripening of the grapes produced an elegant wine with aromas of black fruit and licorice with a touch of black pepper on the finish.  Nicely balanced between acid, fruit and tannin, this wine is the perfect partner with roasted beef, cured ham or creamy cheeses." 

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J VINEYARDS and WINERY: Founder and CEO Judy Jordan of J Vineyards and Winery is a second generation California vintner.    Association and interest in her family's wine enterprise, Jordan Winery, instigated her decision to  engage in the wine industry.  She established her own brand and winery with sparkling wines as the main attraction.  Now, more than two decades later,  her signature J Vintage Brut continues to receive raves and applause from an increasingly expanding audience of admirers.   Her Russian River Valley Pinot Noir and Chardonnay are among the broader array of fine wines, still and sparkling, that represent J Vineyards and Winery.  In 1996, Judy purchased the former Piper Sonoma winemaking facility in Healdsburg, in the heart of the Russian River Valley.  Opening the tasting room in 1999, Judy pioneered wine and food pairings for visitors to the wine country.  This award winning Visitor’s Center continues to be the people’s choice for an ultimate luxury experience.

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RAYMOND VINEYARD & CELLAR  Napa Valley Reserve wines reflect the proud heritage of five generations of Raymond family winemaking.   Beginning with the first vintage (1974) the Raymond's have developed elegant, powerful wines that characterize the Napa Valley appellation.  Each vintage the wines capture balance and intense fruit, good acidity and solid structure. 

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BONTERRA VINEYARDS philosophy is to honor the land by farming organically to create rich soils that provide healthy vines an opportunity to deliver wonderfully flavored fruit.  The Bonterra Vineyard in Mendocino County is a pioneer of organic viticulture.  The proprietors and staff are committed to sustainable farming and organic growing methods, believing that only organically grown grapes can truly express the purity and intensity of varietal character.  One taste clarifies the extensive efforts to makes these wines.

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CARMENET VINEYARDS, a long standing and well regarded wine brand, is new to the BRONCO WINE COMPANY portfolio.  Origins of the word Carmenet can be traced to Bordeaux, France.

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TWO OCEANS wine takes "its name from the two great oceans that converge at the Cape, the warm Indian and the bracingly cold Atlantic.  The Cape’s coastal region enjoys a temperate climate, cooled by daytime maritime breezes from both oceans and a drop in night-time temperatures that allow grapes to ripen slowly – ensuring greater flavour. Grapes are sourced from Stellenbosch, known as one of the finest wine-growing areas in the world, Wellington, Worcester as well as cooler-climate areas for pure concentration of flavour.  Styled for easy drinking, the Two Oceans range of varietal and blended whites and reds shows how it is possible to fuse character with elegance. These are well-proportioned wines that offer pure palate pleasure, giving them celebrated appeal."

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BERINGER 2007 Private Reserve Chardonnay ($35) and BERINGER 2007 Sbragia Limited-Release Chardonnay ($40): "The 2007 growing season began with very cool temperatures in the winter.  Spring and summer brought warmer temperatures--still consistently mild overall, which ripened the fruit at a steady pace.  The season's dryness resulted in smaller yields than some previous years, and overall the quality was impressive.  All Chardonnay grapes were harvested between September 1st and September 24th. To retain the bright flavors, each Chardonnay lot was kept separate throughout the aging process.  The juice fruit went directly to press to ferment in French oak barrels (62 percent new) to enhance the natural richness and weekly lees stirring enhanced the toasty notes while integrating the oak flavors for overall balance.  All wines underwent malolactic fermentation to encourage a lush creaminess.  After nine months aging, Winemaker Laurie Hook selected the most expressive lots to blend into a richly layered wine featuring flavors of citrus, baked pear, hints of minerality and a creamy mouthfeel."  Winemaker Laurie Hook says, “A good portion of the 2007 blend is from Gamble Ranch, a vineyard that has consistently delivered rich, ripe fruit flavors.   The richness in this wine is balanced by a bright citrus note.  Sweet oak flavors weave together the many layers of aroma and flavors, carrying through to the finish.   This wine is always a pleasure to make and equally pleasurable to drink!”           BERINGER 2007 Sbragia Limited-Release Chardonnay ($40): "The fruit for the Sbragia Limited Chardonnay came from our Gamble Ranch Vineyard, which customarily yields our most intensely flavored and rich Chardonnay fruit, and consistently provides flavors that Winemaster Emeritus Ed Sbragia calls 'unctuous.'   Laurie aged each lot separately for ten months in 100 percent new French oak, pairing subtleties she highlighted with characteristics she learned to differentiate in barrels.  Malolactic fermentation and weekly lees stirring encouraged the creamy richness and integrated oak flavors in the blend.  The brilliant yellow-hue wine has aromas of glazed apples, caramel and white ginger.  A satiny, lush mouthfeel, grilled pineapple flavors and a light smokiness meld for a creamy, full-flavored profile with a lingering finish."  Winemaker Laurie Hook says, "This wine is made in Ed’s signature style – generous, rich aromas and flavors that meld together a luscious experience. The Gamble Ranch fruit exhibits abundant rich aromas and flavors when aged in new French oak.  Ed developed this Chardonnay and I think the plentiful profile of the 2007 is an ideal tribute to Ed’s generous nature.”

BERINGER VINEYARDS, 2007 Napa Valley, Sauvignon Blanc $16: Fruit from Beringer’s Bale Lane Vineyard comprises the majority of the 2007 Napa Valley Sauvignon Blanc.  Located north of the winery in the St. Helena appellation, Bale Lane has well-drained soils and warm daytime temperatures perfectly suited to Sauvignon Blanc.  A significant portion of the fruit also comes from Gamble Ranch Vineyard, located in the mid-Valley near Oakville.  At some distance from the cooling influence of San Pablo Bay, both these vineyards have the warm temperatures and restrictive soils that are key to growing high quality Sauvignon Blanc grapes.  Beringer’s vineyard team diligently manages the varietal’s innate vigor with specific viticultural practices. Increased sun exposure and air circulation to the clusters ensures grapes with balanced citrus, lush stone fruit and melon flavors backed with a subtle herbal character. Laurie sent all the fruit directly to the press, to protect the varietal’s delicate aromas and flavors.  To maintain the unique qualities each vineyard can display, she fermented the lots separately and employed different techniques to highlight their diverse characteristics.   A small portion was aged in seasoned French barrels, to underscore the sweet vanilla and spice components.  The majority of the wine was cold-fermented, to preserve the fresh, bright fruit and acidity that this varietal generously offers. A small amount of Viognier added delicate floral and mineral notes.  “I love the way this wine displays characteristics from both vineyards – the ripe stone fruit flavors from Bale Lane provide such a wonderful counterpoint to the more citrus, mineral notes I get from the Gamble Ranch fruit.  The 2007 Napa Valley Sauvignon Blanc is full of ripe citrus and melon aromas, which are layered with an earthy, herbal note ending with a crisp finish.  I love the mingling of the lush, slightly tropical nuances and the bright, refreshing notes that linger into the finish.”            Laurie Hook, Winemaker May 12, 2009                                                               

"Harvest is just around the corner and with the warmer, longer evenings on the horizon I find myself craving a refreshing white, " says Laurie.  "Our 2007 Napa Valley Sauvignon Blanc is the ideal wine for a quiet evening at home and its screw-cap closure makes it even easier to enjoy immediately!  Walking the vineyard and tasting Sauvignon Blanc grapes before harvest has long been one of my favorite pastimes.  I am always looking to capture the expressive aromatics and flavors we get while tasting in the vineyard, and simply highlight their charm once the fruit is in the winery. The 2007 Napa Valley Sauvignon Blanc $16 indeed showcases the grapefruit and melon flavors I get on the vine with this appealing varietal."

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JOSEPH PHELPS 2006 Syrah, Hyde Vineyard, Napa Valley $50: "Vintage 2006 began slowly with bud break two weeks behind the historical average and with an abundance of moisture-rich soil from the winter rains.  Spring was fairly cool with a significant amount of cloud cover and periodic rain showers.  April brought five inches of rain.  Bloom dates were behind the average by one week yet conditions were excellent yielding a good fruit set.  A record-setting, ten-day heat wave ended July.   Most blocks had an exceptionally long veraison period beginning in early August, particularly petite verdot and merlot grapes.  It may have been caused by the extreme temperatures in July during berry formation.  During veraison we anticipated a cooler autumn and took time to adjust the crop; green harvesting was implemented to ensure ripening was more even.  Grapes were harvested at an average 26.0 Brix, fermented in stainless steel tanks, aged 19 months in a combination of new French oak barrels (53%) an two-year-old French oak.  The wine was blended and bottles in June 2008."   Winemaker notes report "Notes of caramel, nutmeg and heady floral aromas followed by tobacco, white pepper and black plum pave the way for great texture on the palate, velvety tannins and rich earthy flavors yielding to a persistent length."  

JOSEPH PHELPS 2008 Eisrebe: 100% scheurebe grapes from our home ranch in Spring Valley.  "In 1994, the desire to produce an 'ice wine,' or eiswein in German, prompted us to innovate a program: We picked our schwurebe grapes late in the season to commercially freeze them, concentrating their natural high sugar levels.  The wine made from these grapes we call Eisrébe."   While the German counterparts actually freeze on the vine, our method produces a delicious dessert wine--viscous, smooth, and with excellent acidity to balance the sweetness.  Grapes were frozen to minus 5°F and subsequently pressed with the juice measuring 35° Brix.  The wine was fermented in stainless steel tanks to 21% residual sugar and 8% alcohol.  The wine has delicate peach and apricot aromas followed by a rich and unctuous texture integrated with well-balanced, bright acidity and a persistent finish."

JOSEPH PHELPS 2006 Cabernet Sauvignon, Napa Valley $54: "Grapes were fermented in stainless steel tanks, aged 19 months in a combination of new French and American  oak barrels (50%) and 50% two-year-old barrels (85% Cabernet Sauvignon, 11% Merlot, 2% Petit Verdot and 2% Malbec).   This inky-purple wine yields rich, bright fruit on the nose and is layered with ripe blackberry, red plum, cream, tobacco and anise flavors.  Sweet tannins are nicely integrated and the wine ends with excellent structure, length and balance.   

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KENWOOD VINEYARDS 2007 Pinot Noir Russian River Valley $20: How Less Became More: Agricultural products are subject to Mother Nature’s whims and the superb 2007 KENWOOD Russian River Valley Pinot Noir $18 is an example of the best.   "The weather gets credit.  After emerging from dormancy slightly earlier than usual, Pinot Noir vines in the Russian River Valley bloomed during a period of strong winds throughout the region. As a result, the vines “set” (i.e. established) a smaller crop of grapes than normal, with small berries and fewer of them in each cluster.  Ironically, these winds were the only problem in an otherwise stellar growing season, one in which sunny, temperate days and cool nights enabled Pinot Noir to develop sumptuous character and superb balance.   Kenwood Vineyards harvested perfectly ripe grapes – 70% from estate vineyards – in September and October, included some whole berries in the fermentations and aged the young wine in newer French oak barrels for 11 months.   This wine has generous aromas of fresh red currant and cranberry accented by notes of nutmeg and earth.   Delicious red currant, cranberry and cherry flavors gain complexity from delicate spice nuances.  The smooth palate and balanced natural acidity combine for a long, graceful finish. This is an uncommonly appealing Pinot Noir with the versatility to be enjoyed with a wide variety of foods and the charm to be enjoyed all by itself.   Established in 1970 in the Sonoma Valley, Kenwood Vineyards produces premium wines that showcase Sonoma County’s world class vineyards.."

KENWOOD VINEYARDS 2006 Cabernet Sauvaignon (88% Cabernet, 4% Malbec, 3% Merlot, 3%, Petit Verdot, 2% Cabernet Franc) 13.5 alc. $18:   "Few wines express the beauty of the blend as well as Cabernet Sauvignon. As a grape variety, Cabernet Sauvignon offers intrinsic power and structure, but often at the expense of complexity and finesse. But as the just released 2006 Kenwood Vineyards Sonoma County Cabernet Sauvignon demonstrates, carefully blending Cabernet Sauvignon with small amounts of complementary grape varieties can create a wine of impressive character and undeniable pleasure.  ¶   In Bordeaux, Cabernet Sauvignon is grown alongside five similar grape varieties, which are used in winemaking both to achieve stylistic goals and as a form of insurance; should the region’s variable weather impact the quantity and/or character of the primary grape variety, the others – each of which ripens earlier or later and has a distinctive personality – can “fill in” to save the vintage. In Sonoma County the climate is more consistent, but Kenwood Vineyards often includes one or more of these varieties in the final Cabernet Sauvignon blend to enhance aromas, flavors and mouthfeel. The 2006 Kenwood Sonoma County Cabernet Sauvignon includes small amounts of Malbec, for plum and spice notes, Merlot for cocoa notes and smoothness, Petit Verdot for black fruit and weight and Cabernet Franc for red fruit, tobacco, forward aromas and elegance.  ¶   Generous aromas of black currant, black cherry, raspberry and eucalyptus proclaim the 2006 Kenwood Sonoma County Cabernet Sauvignon as a serious red. Full-bodied flavors of black currant and black cherry mingle with tobacco and cocoa notes. A dense palate with restrained tannins leads to a long, balanced finish. Bold and complex, it has the character to accompany grilled hamburgers, smoked ribs and barbecue chicken now, and the potential to gain additional nuances with cellaring."

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SHAFER Napa Valley Wines has released its 2006 One Point Five, Stags Leap District $70: "At one mile wide and three miles long, Stags Leap District is one of the smallest appellations in the U.S., which makes it exciting for us to again offer “One Point Five,” a rare Stags Leap District Cabernet Sauvignon (99% Cabernet Sauvignon, 1% Petite Verdot).     This wine reflects the climate and soils of our Stags Leap District vineyard sites and Shafer’s commitment to meticulous, sustainable farming and quality winemaking. It’s delicious when young, yet offers the promise of the lovely, smoky nuances of age when cellared with care.     2006 was the vintage that we thought would never end. The dry, moderate spring and summer gave us slightly heavier clusters than in years past. The late season months of August, September, and October offered such an extended cool stretch we got to selectively pick small blocks of vines within each vineyard as each slowly achieved ideal ripeness.      “Aromas of warm black fruit, cedar, chocolate, and dried herbs, followed by rich, juicy flavors of blackberry, dark chocolate, and tobacco, with a nice long finish. The tannins are ripe and supple,” writes Shafer Winemaker Elias Fernandez of this release.  Cooperage: 20 months in 75% new oak barrels, of which are 70% French oak (Allier & Tronçais) and 30% are American oak (Missouri). The overall barrel regime includes 25% in one-year-old French oak.

Philanthropy uncorked   Community service more important than ever at Shafer:  It wasn’t a typical morning for a winemaker. In a gymnasium filled with more than 200 fourth and fifth graders at McPherson Elementary School in Napa, Shafer winemaker Elias Fernandez spoke in alternating English and Spanish about the importance of education.  “What if I told you there was a locked door and behind that door is everything you ever wanted? You’d want to go through it, right?” Fernandez said to his mostly Latino audience. “Well, there is a door like that. And education is the key that unlocks it.”  The winemaker understands this topic well. Growing up the son of farm workers, he knows the dedication it takes to succeed in school and in a career.   “It was exciting to talk to kids who remind me of myself when I was that age,” says Fernandez.  Fernandez’s well-received talk came as part of Shafer Vineyards’ relationship with McPherson Elementary, a partnership through the “Adopt-a-School” program, a venture managed by Napa Valley Vintners and Napa County Office of Education. Late in 2008 Shafer kicked off the partnership with a gift of $10,000 earmarked for equipment upgrades.   “One of the real joys of being a family-owned winery is that we have more freedom to do engage in philanthropic projects,” says winery chairman John Shafer. “When you don’t have to answer to a corporate owner, you can move quickly when you see a need.”   Such was the case in late 2008 when Shafer learned that the local Meals on Wheels program faced a catastrophic financial shortfall.  The winery donated a check for $15,000 and in addition gave a challenge grant of $2,500 during a telethon hosted on Napa Valley TV to raise funds for the Meals on Wheels program.   The challenge was more than met. The telethon’s goal was to raise $25,000 but thanks to an unexpected support the final total reached $65,000.   “In tough economic times it’s especially important to remain committed to the well-being of our communities,” says Shafer. “I’d like everyone who supports Shafer to know that they’re participating in benefiting the lives of countless people who need a boost, whether it’s a fifth-grader who needs to be reminded of the importance of education to a vineyard worker who’s looking for affordable health care.”   Each fall the winery gives $30,000 to a different local charity. In the past it’s supported the local women’s shelter, nutrition programs for moms and babies, agencies that help youth with drug addiction issues, and more.   Annual gifts also go to Clinic Olé, which operates two medical care facilities that charge for services on a sliding scale based on ability to pay. John Shafer has been on the Clinic Olé board of directors for more than 20 years. Other yearly gifts go to the St. Helena Hospital Foundation and other nonprofit organizations.  In addition to the local focus, Shafer assists communities across the United States through its donations of wine for lots in charitable auctions.   Unfortunately the winery is only able to say “yes” to about 25 percent of the hundreds of requests received each year. Even so each year the winery budgets approximately $100,000 for wine donations, says Shafer.  “I know of cases in which the winning bidder of our wines will turn around and donate it to yet another charity auction,” says Shafer. “It a great pleasure to be part of that kind of chain of giving.”

Shafer to re-open "Napa Valley List" on May 1, 2009 for a limited time,   The Hillside Select waiting list remains closed until at least January 2010   After being closed for two years, Shafer Vineyards is pleased to announce that we will re-open our “Napa Valley List” for sign-ups for a limited-time only.  Beginning May 1, 2009, visitors to the website and winery guests can sign up to join the mail list which offers four distinctive wines: -- One Point Five Cabernet Sauvignon®, Red Shoulder Ranch Chardonnay®, Merlot, and Relentless®    “We plan to evaluate the numbers on the Hillside Select lists by January 1, 2010, and then decide whether it’s a good time to re-open the wait list,” says Doug Shafer.  The wines on the Napa Valley List are available in limited quantities for mail list customers at two release times each year. One Point Five Cabernet Sauvignon and Red Shoulder Ranch Chardonnay are released annually on March 1. Merlot and Relentless are released on September 1.  On Friday, May 1, 2009, the winery will post a form on the website that will make signing up for the Napa Valley List simple, private and secure. The form will not appear on the Shafer website prior to May 1.

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RODNEY STRONG, winery founder, was the first to plant chardonnay vines in what would become the Chalk Hill AVA, established in 1983.   Strong recognized the region's chalky white soils as distinct from the rest of Russian River Valley.

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CAYMUS: "Every vintage of Caymus Vineyards Cabernet naturally depends on success in the vineyard, and is always dependant on the weather. 2006 began with a New Year’s flooding that led to a late spring start, and we saw a memorable heat wave in mid-July.  August through October provided nearly rain-free conditions with moderate temperatures, ultimately yielding colorful and ripe Cabernet Sauvignon grapes.   ¶  Harvest began the 20th of September and went through the first week of November, beginning in St. Helena then progressing to Rutherford and Napa and finishing up on cool Atlas Peak. Sourcing from these different areas allows us to craft a wine - and capture the diversity - of what I consider Napa is all about. Intensely-flavored berries were the norm in 2006, with higher than normal tannins and color and full, uniform ripeness.  The crop was lower in production than the 2005 harvest.  ¶   Our farming methods include multiple passes through the vineyard for crop reduction, de-leafing around the fruit zone to allow some sunlight to directly hit the grape clusters, and picking at uniform ripeness even if that means multiple passes within a small vineyard block.   ¶  While Caymus’ wines may age well, our focus continues toward producing Cabernets that are eminently enjoyable in youth.  Techniques we’ve developed in both the vineyard and cellar allow us to express more of the wine’s amiable characteristics while minimizing bitter and/or tart astringencies.  I find the wines we make these days to my liking early on, and would imagine the best time for drinking the 2006 Napa Valley bottling to be 2009 – 2012. This is my personal choice and opinion, nothing more.  Tasting Notes: CAYMUS 2006 Cabernet Sauvignon, Napa Valley $70: "Powerful aromas of ripe blackberry and dark cherry, with notes of vanilla, cocoa and rose petal. In the mouth, the wine exudes richness and a finely-grained “cocoa” texture, with low acidity expressing breadth and richness on the palate. Flavors of chocolate, dark berry fruits and the classic cabernet cassis are supported by the texture of fine-grained tannins.  Our 2006 bottling of Napa Valley Cabernet Sauvignon ($70) is dark, opulent and supple, and clearly expresses the Caymus style."  Chuck Wagner

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NAPANOOK was created by Christian Moueix in 1996 to produce a wine to be enjoyed in its younger years.  Napanook is a blend of the Bordeaux varietals coming from vineyard lots chosen for their finesse, lively fruit and subtle tannins. The goal is to find the perfect equilibrium between these elements, creating a wine that is harmonious and, of course, pleasurable to drink. Napanook is made to be enjoyed young and consumed with your food.  Alternatively, it can be aged for approximately 10 years after its release.  "NAPANOOK 2006 Red Wine, Napa Valley $42 vintage is dark crimson in color, with a fragrant, rich nose full of black cherries, fresh almonds and bitter chocolate notes.  The entry is very full and velvety. enveloped with round, deep tannins.  Well-balanced tannins open throughout the evolution, and the finish lingers on with aromas of bramble berries, cigar tobacco and cacao beans.  2006 marks the 11th vintage of Napanook, probably the best to date.  Napanook 2006 is comprised of 87% Cabernet Sauvignon, 5% Cabernet Franc, and 5% Petit Verdot, grown and estate bottled at the historic Napanook Vineyard in Yountville, Napa Valley.  Napanook is blended from blocks in the vineyard that were carefully selected for their lively fruit, soft tannins and early maturing characteristics.  The 2006 growing season was late; bud-break was delayed by very wet and cold weather throughout winter and early spring. An exceptionally hot mid-summer season helped accelerate growth.  By the end of July, when temperatures soared over 100 ºF on eight days, the vines had entered into a more typical cycle.  Beautiful weather followed in Augusts with characteristic warm days and cool nights.  Mid-veraison was observed on August 8.  Mild temperatures throughout September and October allowed for increased hangtime and  contributed to perfect ripening."

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ZACA MESA: HOT RHÔNES FROM A COOL REGION, History Confirms the Zaca Mesa’s Terroir is Ideal for Rhône Varietals: " A pioneering winery in the Santa Ynez Valley, Zaca Mesa Winery was the first vineyard planted to Rhône varieties in Santa Barbara County in 1978.  It is now home to the oldest Syrah vines planted on the Central Coast.  Because of the superb quality of fruit from these vines, it became clear over the years that the vineyards demand Rhône varieties.  ¶ The Rhone varieties offer rich and exotic flavors that compliment food, so no wonder they are growing in demand.   Zaca Mesa is located on mesa overlooking the Santa Ynez Valley which due to the altitude and ocean influence are surprisingly cool.  ¶  Today Zaca Mesa Winery is a 100% estate grown and bottled winery dedicated to Rhône varieties including: Syrah, Grenache, Mourvèdre, Cinsault, Viognier, Roussanne, and Grenache Blanc.  With great anticipation the winery is releasing its Zaca Mesa 2008 Viognier, Santa Ynez Valley, Santa Barbara County $20 with 3,810 cases produced, and Zaca Mesa 2005 Syrah, Santa Ynez Valley, Santa Barbara County $22 with 13,090 cases produced.   ¶  The Zaca Mesa team has been so excited about the quality of Viognier from its sustainably farmed 750-acre estate that they have dedicated 36 acres to the varietal, making them one of the leading producers of this quickly immerging varietal.  They farm 20% of the Viognier acres planted in Santa Barbara County.  The 2008 vintage shows notes of ripe apricot, lemon-lime, melon and lychee.  The lingering finish has a touch of minerality, a signature characteristic of the vineyard.   The wine is a delightful compliment to ethnic food and shelled seafood, among others.      The 2005 Syrah exudes rich blackberry, cassis and signature sage spice aromas.  The gradual ripening of the 2005 vintage allowed rich flavor development at lower sugar levels, making a one of Zaca Mesa’a best vintages.  The velvety quality of this classic Rhône style Syrah makes it wonderful food compliment with lamb, mushroom risotto, and grilled meats.  ¶ Zaca Mesa Winery, located in the Santa Ynez Valley of Santa Barbara County, California, is dedicated to estate grown and bottled Rhône varietal wines.  Since 1972, Zaca Mesa Winery has hand crafted its wines with character and integrity from grapes sustainably grown in their vineyards, expressing their distinctive terroir."  For more information about Zaca Mesa Winery call (805) 688-9339, fax (805) 688-8796, or visit www.zacamesa.com.  Zaca Mesa Winery is located at 6905 Foxen Canyon Rd., Los Olivos, CA   93441.

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VALLEY OF THE MOON: REDS HIGHLIGHT SONOMA COUNTY SWEET SPOTS--As with baseball bats and tennis rackets, wine grape varieties have sweet spots – only with grape varieties, the sweet spots are locations where a range of factors come together to produce grapes of optimal character and balance at maturity. Each grape variety has its own sweet spots, and even in Sonoma County – one of the world’s finest vineyard regions – selecting the best appellations from which to produce a specific wine can be daunting. Valley of the Moon Winery brings decades of experience to the selection process, and as the 2006 Valley of the Moon Sonoma County Cabernet Sauvignon and 2007 Valley of the Moon Carneros Pinot Noir demonstrate, it chooses well.  ¶   While Cabernet Sauvignon requires a long growing season and temperate – not too hot and not too cold – climate, it can produce grapes in a wide range of locations. However, Sonoma County is among the relatively small number of sites throughout the world where Cabernet Sauvignon excels. It does so in several Sonoma County sweet spots that combine very warm days and cool nights, including Sonoma Valley, Dry Creek Valley, Sonoma Mountain and Alexander Valley. Valley of the Moon Winery draws Cabernet Sauvignon from hillside vineyards – where thin, gravelly soils help concentrate grape character – in all of these appellations and combines them to achieve nuanced fruit and classic structure in the finished wine.  ¶  Pinot Noir, by contrast, requires cool climate to bring out its best. A relatively fragile grape, it needs consistent climate during the growing season – little or no rain, no prolonged heat waves, moderately warm days and very cool nights – to avoid poor yields, and to develop the elegant fruit and complexity for which it is renowned. Sonoma County is blessed with two sweet spots for Pinot Noir, both among the coolest vineyard regions in California. Valley of the Moon sources most of its Pinot Noir grapes from the Carneros, situated along the northern shore of San Francisco Bay and also draws some from vineyards in the Russian River Valley, close to the Pacific Coast. It blends the two regions to gain layered complexity both in the aroma and flavor. ¶   Valley of the Moon Winery welcomes visitors daily to its historic cellar in the Sonoma Valley. In addition to Cabernet Sauvignon and Pinot Noir, the winery produces Chardonnay, Pinot Blanc, Zinfandel, Sangiovese, Syrah, Pinot Noir, Rosato di Sangiovese and Cuvée de la Luna, a proprietary Bordeaux-inspired red.

·         VALLEY OF THE MOON 2006 Cabernet, Sonoma County, 94% Cabernet, 6% Merlot, (alc.14.5%) $20: "Generous blackberry, red currant, anise and semi-sweet chocolate aromas distinguish this wine. Mouthfilling flavors of blackberry and red currant are accented by complex baking spice notes. Big yet supple, with beautifully integrated tannins that promise additional development with cellaring, this approachable Cabernet Sauvignon concludes with a long, elegant finish."

·         VALLEY OF THE MOON 2007 Pinot Noir, Carneros, 98% Pinot Noir, 2% Syrah, (alc.13.5%) $20: "This wine showcases opulent aromas of blueberry, black cherry, cola and clove. Black cherry and cola also dominate the dramatic flavors, complemented by clove and earth notes. Weight and structure on the palate lead to a delicate, lingering finish. This youthful Pinot Noir will continue to evolve with cellaring.

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FORESTVILLE has two new releases for your summer pleasure.

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McWILLIAMS family has been making wines in Australia for more than 130 years.  Wines are blends of grapes from the finest vineyards throughout Southeastern Australia.  Four wines are included in the latest releases.

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FERRARI-CARANO Dry Creek Valley estate winery: "With our nineteen-estate vineyards in four appellations totaling over 1400 acres, Don and I realized that we needed two separate winemaking locations--one for white wines and the other for red.  Our winemaking team agreed--in order to attend to every detail to produce the best wines possible," Rhonda says.  "At Ferrari-Carano's Estate Winery, Villa Fiore (1981) with the Hospitality Visitor's Center, the main focus is white wines.  We harvest at night for cooled fruit and crisp, intense flavors.  Our objective is to interpret the individual characteristics of each vineyard block, based on the growing techniques, soil, clonal differences and flavor."  The Fume Blanc comes from seven estate vineyards in Dry Creek, Alexander and Russian River Valleys. 
FERRARI-CARANO 2008 Fume Blanc, Sonoma County $15: "Zesty flavors and aromas of orange blossom, grapefruit and lemon mingle with a subtle mineral note that is complemented by a lingering finish of guava and pineapple in the Ferrari-Carano 2008 Fumé Blanc. Aged partially in stainless steel and older French Oak gives this wine a crisp freshness and a subtle oak character that adds great complexity and depth. The 2008 Ferrari-Carano Fume Blanc is a blend of vineyard lots from various appellations of Sonoma County — Dry Creek, Alexander and Russian River Valleys. A year of fire and ice, we began 2008 battling heavy frost in April, fires in the summer, and heat in the early fall. Reduced yields but intensely flavored, well-balanced, ripe fruit was the happy result of a very challenging growing season. Harvest began mid-August and was completed shortly after — 2008 being one of the fastest harvests we can remember. When the Sauvignon Blanc grapes arrive at the winery, each lot is gently crushed, de-stemmed and pressed, and then moved directly to stainless steel tanks or older French oak barrels for fermentation. Individual lots are kept separate; the wine in barrels are sur lie aged and stirred every two weeks for four months, while the wine in stainless steel tanks remain undisturbed. Individual lots are selected to create the final Fume Blanc blend."  Rhonda's Pairing Notes: "The 2008 Fume Blanc pairs well with simple seafood dishes, and also holds up nicely with white meats such as veal and pork. The wine has lively flavors that go well with spicy and ethnic cuisines such as Japanese, Vietnamese, Thai, Chinese, Korean, Mexican and Southwestern dishes."

FERRARI-CARANO’s Mountain Winery Estate for red wines is in eastern Alexander Valley, at 1,200 feet.  Nighttime harvested grapes are hand picked  after each vineyard block is sampled daily for optimum picking time of these small berries.  This state-of-the-art, gravity-flow winery was specifically designed to handle the fruit as gently as possible to make lush, complex, rich wines.  A 36-foot grape sorting conveyor belt accommodates the crew for the removal of any material that could impair wine flavors.  A vertical elevator belt and articulating arm drops whole grape berries into selected stainless steel and oak fermenting tanks.  A 46,000-square-foot underground fermentation and barrel aging cave allows the wines to develop to their full potential.  "As with our white wines, our red wines are produced from a variety of different clones and selections from Ferrari-Carano's two mountain vineyards, RockRise and LookOut.  Our low-yielding, non-irrigated mountain grape vines add depth and character to the wines," Rhonda says.
FERRARI-CARANO 2007 Siena, Alexander, Russian River and Dry Creek Valleys $24: "Ferrari-Carano’s Italian heritage is reflected in this Sangiovese-based, easy-sipping, multi-dimensional blend. Select lots of grapes were chosen from our vineyards in Alexander, Dry Creek and Russian River Valleys to create a beautifully balanced and medium-bodied wine. SIENA is supple and ripe with delicious fruit aromas of red and blackberry preserves complemented by cinnamon, mocha and cedar. Juicy black cherry, raspberry jam and fresh mint create a vibrant palate that is rounded out by a smooth finish of caramel and spice. Excellent red fruit vitality is met by lively acidity, supple tannins and a lingering finish.  From our valley floor and mountainside vineyards, our vines for the SIENA are farmed in shallow, rocky, low-vigor soil that adds impressive depth and concentration of flavor intensity to the wine. The season was characterized by low rainfall, absence of dramatic heat spikes and a cool fall. Harvest started early and quickly, then slowed to a beautiful pace due to the cool fall. Sangiovese vines were harvested first, the beginning of September, while the Malbec harvest was completed a little later — by September 23rd. This wine is primarily Sangiovese blended with Malbec. Grapes were hand-harvested, and upon entering the winery, hand-sorted and then gravity fed directly into tanks for seven days of cold soaking. Individual lots were moved to barrels, then blended and aged in new Hungarian puncheons and older French oak barrels in wine caves for 12 months, with an additional six months of bottle aging prior to release. Rhonda's Pairing Notes:SIENA pairs perfectly with savory Italian dishes, pasta with flavorful tomato sauces or pizza. SIENA is also good with American favorites such as chicken, lamb, pork and beef."
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LAKE SONOMA WINERY 2006 Alexander Valley Cabernet Sauvignon $24: "Fine wines begin in the vineyard and fine vineyards begin with location. always has sought out Sonoma County’s top appellations for its wines, concentrating on the American Viticultural Areas that – in its view – produce the best expression of each grape variety. Alexander Valley consistently produces superb Cabernet Sauvignon and the 2006 Lake Sonoma Winery Alexander Valley Cabernet Sauvignon perfectly captures the region’s unique – and extraordinarily appealing – character.    Situated in northeastern Sonoma County, Alexander Valley encompasses land along the upper Russian River from Healdsburg to the county line north of Cloverdale. The terrain is a mix of fertile valley floor, gravelly rolling benchlands and steep hillsides. The growing season climate combines very warm to hot (the farther north, the hotter) days and cool nights that are marine influenced, but rarely foggy. Alexander Valley Cabernet Sauvignon displays a truly distinctive personality; generous black fruit, unusually smooth, supple texture and finely tuned balance. While the region’s growing conditions for Cabernet Sauvignon can result in strong herbal notes and/or large crops of diluted grapes, Lake Sonoma Winery avoids these pitfalls by sourcing grapes from benchland and hillside vineyards in the more temperate southern portion of the Valley for rich fruit character, and by pruning and cultivating the vines to limit yields.   Forward aromas of cassis, licorice, mint and cedar evolve in the glass as the 2006 Lake Sonoma Alexander Valley Cabernet Sauvignon aerates. Cassis and raspberry dominate the medium-bodied flavors, accented by hints of cedar and black olive. Classic Alexander Valley suppleness combines with integrated tannins in the smooth palate and long, elegant finish. Already very approachable, this fine Cabernet Sauvignon should continue to develop with short-term cellaring.   Established in 1977, Lake Sonoma Winery follows a “best of the best” philosophy in producing wines that display classic Sonoma County character.

 

© 2009 Sarah Jane English

Sarah Jane: sarahjaneenglish@sbcglobal.net

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