2017 Fall/Winter 3x2 Wine Club
2012 Anderson Valley Pinot Noir
2012 was an outstanding vintage for Pinot in Northern California and this wine will show why. Anderson Valley is known for it’s wild Penny Royal plants, giving this wine early notes of eucalyptus, mint, which have recently began to integrate as cedar wood notes with the five years of aging. Dark cherries, vanilla, and subtle baking spices are followed by a light and smooth finish.
Pair with duck breast and a balsamic cherry reduction sauce, mushroom risotto, or traditional Thanksgiving turkey dinner.
2013 Dry Creek Valley Syrah - ONLY 5 CASES LEFT!
Time has been very good to this wine. Aromas of bramble fruit, smoked meat, and bacon fat lead into blackberry and vanilla flavors. Four years in bottle has integrated the acid and tannin for a smooth, but structured finish.
Pair with lamb, grilled pork, beef stew, and chocolate.
2014 Los Carneros - Sonoma "Copland Vineyard" Merlot
This Merlot comes from the Los Carneros - Sonoma region located a few miles north of the great San Francisco Bay. The maritime influences and clay soils of this region mimic the growing conditions of Bordeaux, making this area outstanding for growing Bordeaux varietals like Merlot. This wine opens with aromas of dusty earth, currants, and boysenberry, followed by flavors of strawberry, cherry, and underripe plum, that lead into grippy tannins laced in a bright, fresh finish. I recommend opening the bottle and hour or so before serving to let this young wine open up.
While traditional Merlot pairs well with lighter meats and vegetables, the tannins and structure in this wine will pair best with fatty red meat, portobello or porcini mushrooms, blue cheese, and braised short ribs
6x2 Wine Club (includes the wines above + the following)
2014 Amador County Viognier
Fermented and aged in neutral French Oak barrels for 10 months. Malolactic fermentation was restricted in this wine, making it very bright and fresh. This medium body Viognier has flavors of nectarine, peach, pear, and white flowers, with a citrusy finish.
Pair with traditional Thanksgiving dinner, any shellfish - lobster, shrimp, crab, scallops, clams, and Triple cream and other soft, stinky cheeses.
2013 Russian River Valley "Ted Williams Vineyard" Pinot Noir
Aromas and flavors of Bing Cherries, cranberries, wet stone, and purple flowers with a very bright, fresh, and lingering finish. Great with food now and will continue to age and integrate with time. I suspect this wine will continue to drink well over the next 10-15 years if you want to stash a few bottles in your closet and forget about them for a while.
Pair with burgers, hangar/flank steak, filet minion, chicken, and turkey + cranberry sauce.
2013 Amador County Alicante Bouschet
This very rare grape is called a teinturier, meaning that both the grape skins and flesh are red, which make this wine both full bodied and very intense in color (also very high in antioxidants!). The wine was aged in 20% new French Oak, 20% three-times used American oak, and 60% neutral French Oak barrels, which lend its sweet, smokey aromas, roasted fennel, and black fruit characteristics. The thick skins and early harvesting give this wine amazing structure of both tannin and acid.
Pair with spiced and herb-heavy dishes, such as roasted meats and vegetables.
12x2 Wine Club (includes all wines above + the following)
2013 Amador County Viognier (vertical with the 2014 vintage) - ONLY 10 CASES LEFT!
This wine is fermented and aged in 100% neutral French oak barrels. No malolactic (secondary) fermentation in the ’13 or ’14 vintages; rather, this wine picks up it’s body from aging on the lees (dormant yeast that falls to the bottom of the barrel after alcoholic fermentation), which gives it a subtle creamy flavor and increases the mouthfeel. Four years of aging have matured this wine nicely with aromas of white flowers, [FINISH THIS]
Pair with oysters, lobster, Thanksgiving dinner, or crab (this wine is a staple for our “Christmas Crab)
2014 Russian River Valley "Ted Williams Vineyard" White Zinfandel - ONLY 8 CASES LEFT!
Barrel-fermented and aged in neutral French Oak barrels to complete dryness. This is not your mother’s White Zin…although she might still like it. The Zinfandel grapes was pressed after only an hour of skin contact directly into neutral French Oak barrels, where it fermented and aged for 10 months before being bottled. This wine had searing acidity when we first bottled it, but time in the bottle has yielded a rounder mouthfeel and more complexity on the palate. Flavors of watermelon and cranberry lead into a citrusy finish.
Pair with winter green salads, oysters (especially good with red wine mignonette), and other shell or white fish.
2013 Amador County "Unisono" Barbera - ONLY 2 CASES LEFT!
An Italian varietal that grows great in California’s Sierra Foothills! This rich but, light bodied wine shows characteristics of boysenberry and blackberry fruit laced in vanilla and sweet baking spices. The four years have aged and integrated this wine very nicely! Pair with beef stew, pizza, and pasta with red sauce.
2014 Dry Creek Valley Syrah
Our Syrah vineyard produces such great fruit that I made a few chances in production of the ’14 in order to let the vineyard speak for itself. This vintage was aged in 100% neutral French Oak, so you’ll get more of the essence of the vineyard (terrior) in the wine.
Blackberry, blueberry, savory, tyme and fennel. A finessed wine with serious acid and tannin structure on the finish. The iron fist in velvet gloves!
Pair with peppery grilled meats, especially lamb, grilled eggplant,
2014 Russian River Valley "Ted Williams Vineyard" Zinfandel - ONLY 5 CASES LEFT!
I picked this Zinfandel “early” compared to most traditionally-made California Zin and aged only in 100% neutral French Oak barrels. The result is a super fresh and lively, naked California Zinfandel with flavors of blueberry skin, black currant, fresh wild berries, followed by a smooth and integrated finish.
Pair with chicken, ham, turkey, and veal. Also works great with roasted tomatoes, roasted and herbed vegetables, and Manchego cheese.
2014 Russian River Valley Cabernet Franc
A wine buyer described this wine as, "a shy dude with great hair.” I think what he meant is the wine has characteristics of a certain retrained elegance. I fermented this wine about 10% whole-cluster, meaning I added the best whole clusters of fruit (including the stems) into the fermentation with the remaining 90% desteemed, not crushed. This light-handed treatment of the fruit leads to subtle hints of bell pepper, forrest floor, herbs, raspberries and Santa Rosa plum.
Pairs with many foods, including game hens, crispy skin trout, burgers, and turkey + cranberry sauce
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