A couple of days ago, my husband and I drove out to Niagara for the day.  As usual I had to stop at a couple of wineries.  I just can’t help myself.  One stop we made was at Stratus.

Stratus

As you can see in the picture (which was taken in the summer), the building that houses the winery and hospitality centre looks rather industrial and cold from the outside.  Inside it’s the ultimate in state-of-the-art and environmentally friendly design and equipment.  The building is LEED (Leadership in Energy and Environmental Design) certified.  A geothermal system of wells dug deep into the ground uses the earth’s energy for all the winery’s heating and cooling requirements.

The winery uses only gravity flow to move the grapes, must, and finished wine from one place to another in the gentlest manner possible.  No harsh pumping is required.  The grapes are moved to the top level of the winery by elevator at first and then naturally flow down to the lower levels for their next stage of production, the finished wine ending in the barrel cellar in the basement for aging.  When it’s time for bottling the wine is then transported back up by elevator.

Stratus Production Area

Stratus Barrel Cellar

The winery and vineyards were founded in 2000 and is owned by a group of investors.  The winemaker is J-L Groulx.  J-L hails from the Loire Valley in France and trained in Burgundy and Bordeaux before making the trek across the ocean to settle in Niagara.  He was the winemaker at Hillebrand for many years before teaming up with winery consultant, Peter Gamble, who is now involved with Ravine Vineyard, to design Stratus.

J-L Groulx believes in long hang times for the grapes in order to maximize ripeness.  That was certainly obvious when I walked by the vines last weekend. I was very surprised to see grapes still hanging on in the vineyard surrounding the winery.  I was told by the gentleman at the tasting bar that those are “not for icewine.”  The grapes are Cabernet Franc meant to be used in the dry table wines.  J-L feels that they are not yet ready to be harvested so he is waiting a bit longer for the acidity to drop a bit before picking.

Cabernet Franc Hangs On

I am always impressed by the wines made at Stratus.  Some may feel they are a bit pricey and they may be; however, I believe you’re getting your moneys worth.

Here are the tasting notes from my last trip there:

2008 Stratus Riesling:  The grapes grown for this wine come from vineyards high up on the Escarpment.  A very pale straw colour with citrus aromas dominating the nose supported by a steely minerality.  It’s crisp and refreshing and slightly off dry to balance out the acid.  A lovely example of Niagara Peninsula Riesling.  I heard that this may be the last vintage Stratus makes this Riesling as they would like to concentrate on the production of the excellent Charles Baker Rieslings.

2006 Stratus White:  A blend of Chardonnay, Sauvignon Blanc, Riesling, Gewurztraminer, and new for 2006, Viognier.  The Chardonnay and the Sauvignon Blanc were barrel fermented giving soft and integrated oak characteristics to the wine.  This is a beautiful creamy, buttery wine with aromas of tropical fruit, pineapple and apricot.  The texture is full-bodied, creamy and soft and lifted with a vibrant acidity.  A very long length and a balanced and complex finish make this an excellent wine.

2008 Stratus Gewurztraminer:  This wine was finished in seasoned oak to soften it up but not add any oak flavours to the wine.  Pronounced aromas of lychee, rose petals, and tropical fruit make this a great example of Gewurztraminer.  It’s slightly off-dry and smooth and fruity on the palate.  Very delicious.

2007 Stratus Gamay:  This big-boy Gamay was aged for 20 months in oak.  The hot and dry 2007 produced Gamay grapes that could handle extra oak.  A deep ruby colour with intense aromas of cherry, cream soda, white pepper, strawberries and other red berries.  It’s quite full-bodied which is unexpected for a Gamay, but there are lots of wild berry, cream soda and white pepper flavours with supple tannins.  A pleasant toastiness on the finish.  It would be hard to identify this as a Gamay in a blind tasting.

2007 Stratus Cabernet Franc:  Another big wine from the superb 2007 vintage.  I like this Cabernet Franc for what it doesn’t have.  There’s none of that green, stemmy, herbaceous character that Cab Franc can have if not ripened fully which was obviously not a problem in 2007.  This wine has a beautiful floral perfume with dark fruit and brown spice – perhaps nutmeg.  The ample velvetty tannins could use a bit of time in the cellar, but give it at least 5 years and this will be one spectacular wine!

2006 Petit Verdot:  This is another wine that needs some time in the cellar.  There are aromas of black olive, smoked meat and ripe dark fruit.  There’s still a tart acidity on the palate which will mellow with about 5 more years of aging.  I can’t wait to try it then!

2007 Stratus Riesling Icewine:  The first sniff of an icewine always makes me melt.  The rich, intense aromas do it to me every time.  This wine has pronounced aromas of baked pear and spice, apples, and spice cake.  It’s luscious and rich on the palate with a vibrant acidity that helps cut the sweetness.  A very long length and a delicious wine.

2008 Stratus Icewine Red:  It smells just like strawberry-rhubarb pie!  There are also supporting aromas and flavours of cranberry, raspberry, and pomegranate.  Sweet but balanced with a long, lingering finish.

Last week I reviewed Schneider Vineyards 2005 Cabernet Franc Petit Verdot.  It was for Wine Blogging Wednesday and I kept it as close to the project as possible.  I did not go into a little of the background of Schneider Vineyard, I hope to share as much information about Schneider Vineyard as I can find here.

Schneider Vineyard is a small producer owned and operated by Bruce and Christiane Schneider.  They don’t have a tasting room, but their wines are rather tasty.  Their main focus is on Cabernet Franc, they are attempting to produce world-class, boutique style Cabernet Franc.  The Schneider’s began making wine on Long Island back in 1994.  You can find Schneider Vineyard wines in numerous hotels and restaurants across the island and in the city.  You can also find Schneider Vineyards in the “Tasting Room” out in Peconic on Peconic Lane.

This wine is their 2007 Cabernet Franc, “Le Breton”.  2007 is going to wind up being one of the best growing years on Long Island.  It was ideal for the fruit on the vines to set, grow, ripen and tasty.  There has not been a season like 2007, and who knows when you will see another like it. So when you see any red wine from long island, and it happens to be the 2007 vintage, you really cannot go wrong.  You will find various wines from various wineries with outstanding red wines.  This wine will be one of them.  

On the nose, there is a large amount of red berries.  I was picking up some raspberry and juicy cranberry.  There was a wonderful aroma of new leather.  I was also picking up some Tobacco, now when I say tobacco, I am not talking smoke.  I am talking about the smell of a humidor or the smell of a fresh rolled cigar.  I was getting the both of those aromas.  There was also this very cool earthy freshly turned dirt aroma.  It may not sound appealing to some, but it reminds me of the spring time.  I was also picking up the slightest aroma of fresh hay and straw.

The taste of this wine was even better.  At first it was on the spicy side.  It was overwhelming at first, but I knew that this wine needed some time in the glass to really open up on the palate.  I let it sit there for a while and eventually I came back and there were explosions in my mouth all over the place.

I was getting some Blackberries and raspberries with this subtle hint of boysenberries.  There was a menthol flavor that was moving in the direction of peppermint note.  There was a smoky element what was really cool.  I was also getting the slightest dusting of chipotle pepper powder.

The finish was long and spicy.  I was getting a minerality element that I could not put my finger on.

I re-tasted this wine the following day and another day later.  The fruit in this Cabernet Franc was really coming through and the other not fruit flavors were disappearing.

I really loved this wine.  I picked it up in my local wine shop for about $20.  And it was well worth it.  I would recommend you try this wine.  It is a great example of what Cabernet Franc is all about and how well it can be done here on Long Island.

I would pick this up again and I will be on the lookout for more wine from Schneider Vineyard…you should too.

Mission Codename: Affinity for Greatness

Operative: Agent White

Objective: Investigate Napa’s Robert Craig Winery

Mission Status: Ongoing…

Current Winery: Robert Craig Winery

Wine Subject: 2006 Affinity Napa Valley Cabernet

Winemaker: Robert Craig

Backgrounder:

While Robert Craig Winery is well known for their mountain fruit wines, today’s selection is made from fruit found in in the Mt. George region of southeastern Napa near the Stag’s Leap District. This area rivals Rutherford for top honors of Napa’s Cabernet Sauvignon. The region is best known for exceptional Bordeaux varietals and today’s selection is an excellent example of the character of the region’s wines.

Wine Spies Tasting Profile:

Look – Deep and dark purple with garnet reflexes through its dense but clear core. Along the edges the color remains a deep garnet and when swirled, widely-spaced fat legs hang for a few seconds before descending to the wine below.

Smell – Medium in intensity with inviting aromas of lush and vivid black-fruit including blackberry, black cherry and blueberry are interlaced with toasted and smokey oak, exotic allspice and floral violets.

Feel – Smooth and rich, this full-bodied classic is dry with finely grained silky tannins and bright but balanced acidity. Mouth-coating and expansive, with excellent minerality, this wine has real staying power that lingers long into the finish.

Taste – Plush and rich flavors of black cherry, plum, blackberry and blueberry with subtle and sentimental allspice and mild cinnamon. Flavors of toasted oak are well integrated with complex black olive, mocha coffee and the underlying minerality that is initially felt on the palate.

Finish – Warm and lingering, this clean and well structured wine’s flavors clings to the palate, making the mouth water in anticipation of another sip.

Conclusion – The 2006 Robert Craig Winery Affinity Napa Valley Cabernet is a delicious Cabernet Sauvignon (blend) with tremendous character. Warm and inviting on both the nose and the palate, this wine is drinking wonderfully right now but has the backbone to cellar for years to come. We enjoyed this delicious wine with word-fire grilled pork-loin seasoned simply with garlic, pepper, paprika and sea-salt.

Mission Report:

WINEMAKER INTEL BRIEFING DOSSIER

SUBJECT: Keith Emerson

DATE OF BIRTH: 3/22/76

PLACE OF BIRTH: Boston, Mass.

WINE EDUCATION: Enology & Viticulture / Fermentation Science B.S., UC Davis

CALIFORNIA WINE JOB BRIEF: Director of Winemaking – Vineyard 29, Consulting Winemaker – Robert Craig Winery, Winemaker – Knighton Family Vineyards, Leaf + Twig Vineyard, Gundlach Bundschu Winery, Bartholomew
Park Winery, Owner / Winemaker – Emerson Brown Wines, Owner / Winemaker – Emerson Wines (all current)

WINEMAKING PHILOSOPHY: Gentle, meticulous handling and attention to detail every step of the way. Small lot, hands on winemaking, utilizing gravity as much as possible and showcasing the fruit from each specific site.

SIGNATURE VARIETALS: Cabernet Sauvignon, Pinot Noir

CAREER HIGHLIGHT: Establishment of Emerson Brown Wines in 2005 (tremendously successful, boutique Napa Valley Cabernet Sauvignon and Sauvignon Blanc), hand crafted in Vineyard 29’s state of the art facility

CAREER HIGHLIGHT: Establishment of Emerson Wines in 2009. Single-vineyard (Shea Vineyard) Oregon Pinot Noir, hand crafted in Vineyard 29’s state of the art facility

WINEMAKER QUOTE: If you work harder than the next guy and pay attention to detail every step of the way, good things will happen!

AGENT RED: Greetings, Keith Emerson. We are thrilled to be showing your 2006 Robert Craig Winery “Affinity” Cabernet Sauvignon today. Thanks so much for taking some time to answer questions for our Operatives today.

KEITH: Thanks for having me

RED: Was there a specific experience in your life that inspired your love of wine?

KEITH: I grew up in the restaurant and bar business back east. I’ve always said that I fell in love with wine through food.

RED: And where did you learn the most about winemaking?

KEITH: Honestly, on the job experience has been even more beneficial than my studies at UC Davis (though I learned a lot there as well, of course).

RED: What is your winemaking style or philosophy?

KEITH: Gentle, meticulous handling and attention to detail every step of the way. Small lot, hands on winemaking, utilizing gravity as much as possible and showcasing the fruit from each specific site.

RED: What wine or winemaker has most influenced your winemaking style?

KEITH: I’ve been fortunate to work with and learn from several world class winemakers including Philippe Melka, Andy Erickson, Celia Welch, Zelma Long, Allan Johnson (NZ), and others.

RED: How long have you been making wine?

KEITH: 12 years

RED: Who do you make wine for?

KEITH: The wine drinker!

RED: Tell me, what makes the Napa Valley so special?

KEITH: The amazing geological activities that have occurred here over time. So many microclimates and soil types in such a small valley!

RED: What is one piece of advice that you would give to someone that is considering a career as a winemaker?

KEITH: Lots of hard work, ridiculous hours, don’t ever plan on vacationing in September or October for the rest of your life!

RED: What is occupying your time at the winery these days?

KEITH: Online interviews (kidding)! Post-harvest vineyard meetings, post-harvest wine lot evaluation tastings, barreling down 2009 reds, ordering bottling supplies for upcoming bottling season, winterizing the winery, etc.

RED: Please tell me a little bit about the wine we are featuring today

KEITH: 2006 was my first vintage working with Robert Craig Winery and thus my first opportunity to influence the wines. The 2006 Affinity is a harmonious blend of primarily Cabernet Sauvignon, with a few additional Bordeaux blenders, from select valley and hillside vineyards.

Aroma: Concentrated berry and black cherry fruit at the forefront, underlaiin with sweet cassis and touches of violets, lavender and spicy oak. Flavors: A beautifully polished core of black fruit on the mid-palate, interwoven with black olive, red currant, espresso and a hint of maple. Finish: Lush and generous, focusing on more dense fruit, enlivened with crisp acidity and silky, fine-grained tannins.

RED: What is your favorite pairing with today’s wine?

KEITH: Rack of lamb

RED: Please share one thing about yourself that few people know

KEITH: Huge Boston Celtics, Red Sox, New England Patriots fan

RED: What is your favorite ‘everyday’ or table wine?

KEITH: Difficult to say though I always love a clean, refreshing Vhinos Verde from Portugal.

RED: How would you recommend that people approach your wines, or wine in general?

KEITH: With an open mind and an appreciation for exciting, unique, well-made wines

RED: If you could choose any one wine to drink (regardless of price or availability), what would it be?

KEITH: Tough question… maybe DRC La Tache

RED: Thank you so much for your time. We learned a lot about you – and about your wine. Keep up the great work, we are big fans!

KEITH: Thanks very much!

Wine Spies Vineyard Check:

The location of the Robert Craig Winery in the Howell Mountain region of Napa can be seen in this satellite photo.

This is a dense, complex wine; giving a distinct earthy characteristic while balancing with winter spices notes; braised blackberry, mushroom and delicate sweet wood.  A lovely wine from Columbia Valley–I have not had a Cab Franc from Columbia Valley and look forward to discovering more.  A perfect wine for this holiday season.  This wine would be an excellent wine for Thanksgiving.

***

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Mission Codename: Stepping up

Operative: Agent Red

Objective: Investigate reports that Cornerstone Cellars, producer of high-end Napa Valley wines, has created a budget-minded Cabernet Franc that lives up to the Cornerstone name. If the wine is a excellent as intel reports indicate, secure an ample allotment for our Franc-loving Operatives

Mission Status: Accomplished!

Current Winery: Cornerstone Cellars, Napa Valley, California

Wine Subject: 2007 Steppingstone Cabernet Franc, Carneros

Winemaker: Jeff Keene

Backgrounder:

Cornerstone Cellars, a Wine Spies favorite winery, recently introduced today’s 2007 Steppingstone Cabernet Franc, a delicious and elegant high-value wine that he recommends wholeheartedly. As you know by now, Cabernet Franc is one of Agent Red’s favorite red varietals. Perhaps this is because its flavors are often rich, layered, complex and elegant. Or, perhaps he loves Cabernet Franc so much because it pairs so exceptionally with many different foods. One of the most notable things about Cabernet Franc is the fact that finding excellent examples can be very difficult. Read Red’s tasting notes and mission report below for the full intel on today’s superb wine

Wine Spies Tasting Profile:

Look – Deep and inky garnet with a beautiful wide ring of pure ruby near the edge of the glass. When you swirl this wine, you will notice a soft but weighty surface that settles quickly, leaving behind tight clusters of skinny legs that move steadily down the glass

Smell – Softly and very pleasantly perfumy, leading with darkest mixed berry, blackberry bramble, dark dried flower petals, soft dried meats and a hint of spice. After some swirling, additional aromas of brown sugar and soft spice make a very pronounced and very intriguing appearance

Feel – Velvet-smooth on entry, round and softly voluptuous. Quickly, the wine grips in softly, showing off a medium body, coating the entire palate and adding a subtle dryness

Taste – Balanced flavors of smoky dark berry, bright cherry, cassis, lightest red plum and overripe raspberry play against and earthen character that shows off subtle fresh herbs, softest spices and a hint of forest floor

Finish – Long and delicious, with an elegant feel that leaves your mouth feeling exhilarated and wanting that next sip

Conclusion – Don’t tell Agent White, but I tend to spend an inordinate amount of time seeking out fantastic Cabernet Franc. The fact that we don’t feature that many tells you that I am extraordinarily choosy when it comes to my favorite varietal. When reports started flooding in that our friends at Cornerstone Cellars were preparing a high-QPR (Quality to Price Ratio) Franc, I wasted no time; I contacted the winery and arranged a private tasting as quickly as I could. Needless to say, I was blown away. This wine is a brilliant example of just how wonderful – and flexible – Cabernet Franc can be. With perfectly balanced aromatics, flavors and feel, this wine also has the right amount of bright acidity to make it a ready companion to most meals. If you are looking for a fantastic wine that will go with nearly anything you plan to serve this Holiday season, I give this wine my heartiest recommendation!

Mission Report:

WINEMAKER INTEL BRIEFING DOSSIER

SUBJECT: Jeff Keene

DATE OF BIRTH: 04/71

PLACE OF BIRTH: Waiouru, New Zealand

WINE EDUCATION: Postgraduate degree in Oenolgy and Viticulture from Lincoln University in New Zealand, with an undergraduate in Chemistry, because there needs to be a little science with this art.

CALIFORNIA WINE JOB BRIEF: Havens Wine Cellars, Peter Franus Wine Company and Cornerstone Cellars.

WINEMAKING PHILOSOPHY: To produce wines that reflect site & appellation, respecting traditions and to make wines we like to drink.

SIGNATURE VARIETAL: Come back to me in 2 to 3 years time with this question, but I have to say that I have had the most challenges and rewards with Cabernet Franc.

CAREER HIGHLIGHT: Every day is a highlight, but honestly, the friends I have made and the wines I have drunk while in this industry are the highlights…and its not over yet!

WINEMAKER QUOTE: If it ain’t broke don’t fix it…I think you can apply this to most occupations

AGENT RED: Greetings, Jeff. We are thrilled to be showing your 2007 Steppingstone Cabernet Franc today. Thanks so much for taking some time to answer questions for our Operatives today.

JEFF: Thank you so much for giving me this opportunity. It’s an honor to be given this mission.

RED: Was there a specific experience in your life that inspired your love of wine?

JEFF: Well, growing up in a house where there was nothing but the ‘bag in the box’ wine on offer, I can tell you this inspired me to find better wine…

RED: And where did you learn the most about winemaking?

JEFF: I can point to my education in New Zealand, but for all aspects of winegrowing, physically, mentally, spiritually I have to say the majority of my experience came from my time at Havens Wine Cellars where I had the opportunity to work with 2 great, but stylistically different winemakers, Peter Franus and Michael Havens.

RED: What is your winemaking style or philosophy?

JEFF: I aspire to make wines that reflect the site and appellation they come from and also to make wines we love to drink, very challenging, but the rewards are a great bottle of wine.

RED: What wine or winemaker has most influenced your winemaking style?

JEFF: All wines I try influence me in one way or another, but in terms of winemakers, once again, Peter Franus and Michael Havens…2 different winemaking heads. I have learnt a lot from these guys and I am still learning from them…

RED: How long have you been making wine?

JEFF: 11 years now…time flies when you are having fun, but then there is bottling…

RED: Who do you make wine for?

JEFF: You, me and all the consumers out there who enjoy great wines

RED: Tell me, what makes the Carneros region so special?

JEFF: What makes the Carneros region so special is the moderating influences of the Bay (San Pablo and San Francisco). The growing season starts earlier, but extends longer than most inland areas. Cooling begins earlier in the afternoon, the results of this are wines with deeper, more stable color and mouth-filling, textured tannins, all with slightly more acidity for refreshing fruitiness.

RED: What is one piece of advice that you would give to someone that is considering a career as a winemaker?

JEFF: Listen, learn, travel and have fun. What an amazing industry to be in. Wine is made in some of the worlds most beautiful regions. So many different styles, traditions and personalities. It’s a fascinating experience and one that you are always continually learning.

RED: What is occupying your time at the winery these days?

JEFF: The last of my tanks was just pressed out, so the 2009 harvest is all in barrels, happily, quietly doing what it needs to do, so occupying my time at the moment is catching up with my family after a long harvest and wondering where in the garage I put my skis…

RED: Please tell me a little bit about the wine we are featuring today

JEFF: The 2007 Stepping Stone Cabernet Franc from the vineyards of the Carneros region highlights all those amazing characteristics which I was just talking about… mouth filling, textured tannins, refreshing…
This is a very fragrant and elegant wine which balances its high toned refreshing acidity with a full well structured palate. Long and firm on the finish, this wine has the texture to be enjoyed now, but it also has the tannic structure to age for 3-5 years.

RED: What is your favorite pairing with today’s wine?

JEFF: A nicely roasted ‘gamey’ leg of lamb.

RED: Please share one thing about yourself that few people know

WINEMAKER: My wife and 2 kids keep me sane in this profession.

RED: What is your favorite ‘everyday’ or table wine?

JEFF: Being in this industry I count myself very lucky that I am surrounded by many great wines that I can enjoy everyday. So… many favorites, but I am always on the look out for new wines from new producers and regions.

RED: How would you recommend that people approach your wines, or wine in general?

JEFF: I would recommend people approach these wines with great enthusiasm and don’t hold back…sorry that was the sales person in me…With wine in general…don’t be afraid to try new wines, new winemakers, new regions / new experiences. Let your own intuition guide you.

RED: If you could choose any one wine to drink (regardless of price or availability), what would it be?

JEFF: Not this question please…my answer to this question is always based on who, what, where and how…Who I am with, friends, family…What am doing, something, nothing…Where I am, inside, outside, hot, cold and how I am feeling…party or reflective…

RED: What is the one question that I should have asked you, and what is your answer to that question?

JEFF: Where and what is Waiouru…middle of the North Island of New Zealand, close to Lake Taupo…and not a vineyard to be seen in any direction.

RED: Thank you so much for your time. We learned a lot about you – and about your wine. Keep up the great work, we are big fans!

JEFF: A successful mission I hope, thank you once again for this opportunity it was great to talk with you. Is your name really agent red…

Wine Spies Vineyard Check:

The location of the vineyards where today’s wine was born can be seen in this satellite photo.

This is only my 3rd Wine Blogging Wednesday and to say that I found this edition a breeze; that would be a lie.  To say that this edition was a challenging; well that would also be a lie.

The wine I chose was an easy one.  I have seen it in my local store for a while and was waiting for the right post.  This would be that post.  The writing of it in the style that the host Rob Bralow had asked us to write might seem as a challenge at first, but because of the wine, this post was effortless.

Rob Bralow, of Wine Post was asked by Wine Blogging Wednesday founder, Lenn Thompson, of The New York Cork Report.  Lenn asked Rob to host and this is what Rob came up with, taken directly from his blog:

For the next Wine Blogger Wednesday, I present a simple challenge with the following guidelines:

• Choose a wine they you know well and have enjoyed many times, but perhaps have not had the time or the motivation to write about OR a wine you have seen in your wine shop that you have been meaning to try.
• Time how long you enjoy the wine. Round numbers are more than acceptable but exact numbers get extra points.
• Take twice that amount of time to write your blog post. Use the time to find out something you might not have known about the wine and to edit your writing. A wise man once told me that there is no good writing, only good rewriting.
• NO SAMPLES! Too often the wines written about are out of convenience rather than genuine interest. Make this one of the wines that you decided to purchase.
• Last but not least, give your writing some flare. Use a style that will challenge you. Be creative and enjoy writing for the sake of the words. Be picky about which words you use. Think about the rhythm and the rhyme. Poetic phrase will be rewarded.

So without further delay, here is what I pen,

 before I put my head down to lay:

Earlier this year I had the opportunity to taste and write about what were then the current Cabernet Sauvignon releases for Cornerstone Cellars in Napa. Both wines were truly exceptional; the Howell Mountain Cabernet was a particularly special bottle. A few months later I had the chance, while I was out in Napa Valley, to taste some of their older vintages as well as what were then upcoming releases. Once again the wines were very impressive. So I was quite pleased to find wines from their second label Stepping Stone on my desk to sample. Today I’ll look at their current releases of Grenache and Cabernet Franc. Stay tuned for a close look at the current releases from their main label soon too.

First up is the Stepping Stone 2007 Grenache. The fruit for this wine was sourced in Lake County. In addition to Grenache (96%), a bit of Zinfandel (4%) is blended in as well. 500 cases of this wine were produced and the suggested retail price is $20.

Personally I’ve been drinking more and more Grenache of late. As time has gone on I’ve found it to be amongst the food friendliest of red varietals. This Stepping Stone selection opens with deep, dark berry aromas. Strawberry, rhubarb, blackberry pie and a host of spice notes are all part of the full flavored palate. The dark fruit continues through the finish where it’s joined by black pepper and a final savory note that clings persistently to the back of the throat. Ultimately it draws you in for another sip. This Grenache is framed by good acidity.

The second selection is the Stepping Stone 2007 Cabernet Franc. The fruit for this offering was sourced in Carneros. In addition to Cabernet Franc (90%), Merlot (10%) has been blended in. 500 cases of this selection were produced and the suggested retail price is $30.

When I’m out tasting wine, there are certain varietals whose mere presence on a tasting sheet build up anticipation. Even before getting to them on the list I find myself thinking about them and hoping that they live up to my expectation for that varietal. Cabernet Franc is most definitely one of those grapes. So as you could imagine, I’m glad that the second selection from Stepping Stone is a Cabernet Franc.

This 2007 Cabernet Franc from Carneros leads with leather, plum, blueberry and a hint of eucalyptus in the nose. Continued plum and blueberry combine in a gentle, layered and diverse palate. Cigar box emerges on the finish along with mineral and gentle hints of earth and little waves of spice. This wine has absolutely terrific acidity. Much like the Grenache this Cabernet Franc is a food lover’s delight.

First off these two releases under Cornerstone Cellars Stepping Stone label are delicious wines in their own right. Secondly, each is an excellent examples of Grenache and Cabernet Franc respectively. They also do a fine job representing the regions where the fruit was sourced. While not intended for long term aging like the Cornerstone Cabernet’s these Stepping Stone wines will be delicious for the next 3-5 years. They’re reasonably priced for the quality they offer and both would be solid bets with a wide array of food.

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From their literature:  “…shimmering, intense ruby color.  The nose is alluring and complex with aromas of blueberry, violets, mocha, currant and oak spice.  Mouthfilling, well integrated, fine grain tannins give way to lush, juicy flavors of boysenberry and sweet cherry are wrapped in sweet tobacco leaf, dark cocoa and black tea.  The finish is everlasting with sweet oak spice, red fruits, toffee, and anise…”

This was my favorite by far of all the Titus wines I tasted that night.  The nose was undeniable, but not overpowering.   As far as their description goes, it is actually bang on!  Wow how about that?  Especially that long finish.  I was sad that my sample gone.  I desperately wanted more.  It was about 7pm, I still wanted to talk with Eric E. Titus a little bit, but what I really wanted to do was get my hands on a whole case of this wine and start drinking it immediately And not share it with anyone, hoard it to my self and take the rest of the week off work and drink it for breakfast, lunch and dinner.  456 cases produced, $36 retail.  That is a little out of my price range for a thrice daily drinker        (I know call me cheap)  but I do “splurge” from time to time and buy Chimney Rock or Dead Arm, and now I will add Titus Cabernet Franc to the list.  Not the “Huge Big To Do List”,  but the “Wines to Aquire” list.  Actually, speaking of Chimney Rock,  I thought that this wine had quite a similar flavor profile to the 2005 Chimney Rock Stag’s Leap Cabernet, which I just had last weekend.

Odroda, ktorá je súčasťou vín (kupáži) z Bordeaux. Väčšinou sa sceluje do harmonických zmesí, ktoré ovládli vínný svet. Jedno z naúžasnejších svetových vín Chateau Cheval Blanc zo St-Emilionu je postavený práve na tejto odrode. Vhodné do zmesiek? Ale nielen. V okolí Lorie sa pestuje aj samostatne (i keď je povolená kupáž s “normálnym” cabernetom a jednou ďalšou autochtónnnou odrodou…Pineau d’Aunis). Zapamätajte si apelácie Anjou, Anjou-Rouge, Anjou-Villages-Brissac, Saumur, Saumur-Champigny, Bourgueil, Chinon a tak ďalej. To sú hlavní predstavitelia cabernetu franc v jeho najčistejšej podobe. Víno je v podstate jednoduché.  Jemnejší, ľahší a menej výrazný cabernet sauvignon. V určitých regiónoch aj parfémovanejši. Jeho úlohou je do bordeaux zmesiek pridať finessu (krásne slovo)…taká čerešnička na torte

Apelácia Saumur-Champigny má povolené veľké hektárové výnosy (až 77hl/ha), ale producenti, ktorí dbajú na kvalitu dosahujú značne menšiu rodivosť. Z tejto apelácie som si otvoril víno ročník 2007 od pomerne neznámeho výrobcu Les Brillieres de Belley.  To je všetko čo som sa o tomto víne dozvedel na nete. Klasické francúzske nič moc na etikete a na to isté na sieti. Škoda. Vínko je v jemnej “studenoeurópskej” a nekomplikovanej farbe. Živé, osviežujúce, minerálnejšie a hlavne jemne parfémovo červeno-bobuľové. Výrazne ovocné. Čerešne na sto spôsobov, ale jemne. Možno jahody, brusnice, kde tu zelenšia linka a fialka. V chuti pekné, s jemnučko vystupujúcimi trieslovinami, cukor i kyselinky v rovnováhe, i keď to druhé jemne vedie. Letné pitie ako vyšité. Dobré červené, tak akurát pre mňa. Nazval by som ho ako komplikovanejšie Beaujolais Villages…Veľmi sa mi páči a takéto červené ma oslovujú. Zaujalo, ale ešte by to chcelo nejaký kúsok od renomovanejšieho producenta.

Francúzska vinotéka na Radlinského 4

Alma Negra, Mendoza, Argentina, 2006

Alma Negra, literally “dark soul,” pays tribute to the various expressions of beauty within each of us, and within each wine, winemaker and terroir. This wine is a result of the collaboration between Ernesto Catena and Alex Bartholomaus.

The 2006 is a blend of 70% Malbec, 20% Bonarda and 10% Cabernet Franc. The grapes are sourced from the following vineyards: Altamira (60%), Rivadavia (20%), La Consulta (10%) and Gualtallary (10%).

Technicalities in mind, I’m ready to taste!

Aromatics: A little closed at first, but giving it some time to open up reveals beautiful dried fruit, plum, blackberry, cocoa, and a litle prune and chalk.

On the Palate: Tight at first, but after 5 minutes this wine shows the same dried fruit, blackberry and tight, well-integrated chalky tannins.

Drink 2010 – 2017. 90 Points. Retail $20.

Give this wine a try…what do you think?

“I really don’t see anything wrong with a 1996 Cabernet Franc.”

When you think of Pindar, you may think of some sweet wines, a White Zinfandel type.  Or you may think of their Winter White, since it their number one selling wine.  And you know what, that’s fine.  As long as folks are drinking Long Island wine.

Those wines are not my speed, but in my early days of wine drinking…a long time ago, I had my share of White Zinfandel.  But as all things go, we progress and expand our palate.  We try new things and eventually we find a wine we enjoy and always look to buy or have on hand. Which is exactly what happened to me and where my palate is today.

A perfect example of where my palate is this 2007 Cabernet Franc from Pindar Vineyards.  Let me first tell you that this has not been released yet, and I am not sure when it will be, nor am I sure of the price of this.  But when it is released be sure to taste it and you may want to add this to your cellar collection.

When I visited with Pindar and Les, they both knew from reading by blog that I was a huge fan of Cabernet Franc.  If you recall we tasted through some of the 2008 in barrel and some 2006 in bottle.  Then the wanted me to taste their 2007.

A little reminder, 2007 was an unusually warm and dry year for this cool weather region of Long Island.  The fruit ripened much earlier and the amount of quality grapes that vineyards saw and achieved was unheard of.  This 2007 vintage may be the best yet recorded for wineries and vineyards of Long Island.

You can taste all of the goodness this 2007 Cabernet Franc has to offer.  There are big juicy berries right up front on the nose.  I was getting loads of blackberries and raspberries.  There were elements of chocolate and fresh roasted coffee beans.  There was the wonderful earthy note that filled the glass and at the end, there was the wonderful herbal, minty note.  This was a wine that once you put your nose in the glass, it was very difficult to take it out.

The taste was even better.  The same fruit notes that were there on the nose carried over onto my palate.  There was also this juicy cherry flavor that was coming through.  There were some elements of dried herbs and spice.  There was some minerality there that reminded me of the smell of wet slate.  There was a slight toasty note that finished off with a hint of vanilla.

I really loved this wine.  IT had alot happening and all of it came together.  The tannins were mild and the acidity level was just right.  This Cabernet Franc was well balanced and delicious.

I drank this wine by itself; I did not pair food with it.  I had it in the tasting room at Pindar and again later that day.  This wine was only getting better as the day went on and even into the next day.

If you pick up this wine, and I highly recommend that you do, keep it in your cellar for a while.  But if you do give in to temptation, then make sure that you open this for a few hours before you quickly consume this wine with friends.

I recently had the pleasure of going to a special wine tasting event at Chateau St. Jean winery in Sonoma. It was their annual Cinq Cépages vertical tasting, and it was a blast – a very unique experience.

Cinq Cépages – meaning “five grape varieties” in French – is one of Chateau St. Jean’s signature wines that is a red blend. Each year’s blend contains a range of 75-83% Cabernet Sauvignon, 7-11% Merlot, 3-8% Cabernet Franc, 2-4% Malbec and 1-3% Petit Verdot. Using at least 75% Cabernet means that the wine can be classified as a Cabernet rather than a Meritage.

At the tasting, a members-only event, 150-200 people tasted 6 different years (1996, 1999, 2003, 2004, 2005 and 2006) of the famous Cinq Cépages. The winery manager, winemaker (Margo Van Staaveran, named the 2008 Winemaker of the Year by The Wine Enthusiast) and associate winemaker sat in front of the crowd explaining the wine making process and the environmental factors that contributed to each year’s unique characteristics.

Every guest was given a checklist to rate the wines on color, aroma, taste and finish. At the end of the tasting, a vote was taken to determine the most liked and second most liked wine of the bunch. The 1996 took the cake, with the newly released 2006 a close second. Personally, my favorite was the 2003, followed by the 1996. Personal tastes vary quite a bit. Fascinatingly, each wine had multiple votes for being the best and second best.

It was very interesting tasting each year side-by-side, really being able to pinpoint the differences between each of them. I used to think that there was little difference between varying years of the same wine because the process would always be the same. I was wrong though; the climate and other environmental factors really do have a huge impact on the flavors and quality of wine. Some of the Cinq Cépages were much drier than others, some with very earthy flavors and others with much fruitier, juicy flavors.

One interesting tidbit that I learned is that the color of the wine can tell a lot about the age. If you tilt the wine glass against a white surface to thin out the wine and let the color pop, the browner, brick-colors indicate an older wine, while the more purple, red tones classify a young wine.

After the formal tasting, guests were invited to enjoy hors d’oeuvres and to taste more of Chateau St. Jean’s Reserve wines. This winery really is the best that I have ever been to. Especially with their Reserves, you never have a bad wine! Other than the Cinq Cépages, my favorite of the day was the 2005 Malbec Reserve.

If you ever have the opportunity to attend an event like this one, I highly recommend it! It is a great chance to learn a lot about wine making and also to appreciate how Mother Nature plays a huge role in how the wine turns out.

This wine is predominately Merlot and a small amount of Cabernet Franc.  Time in the bottle has suited this wine well.  A very nice wine that pairs well with the Fall seasons sensibilities.   Well balanced between acid, alcohol, and notes of fallen leaves, vibrant spice elements of ground cardamom and nutmeg sewing together notes of roasted red pear and blackberry.

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A plethora of wine reviews from wines regions around the world. Read more of my wine reviews: jamesthewineguy.wordpress.com © 2009 James Meléndez / Jaime Patricio Meléndez – All Rights Reserved.  James the Wine Guy also on Facebook, Twitter and most major social medias.

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I can’t recall seeing better wine labels than these. The website lostateminor.com describes the labels as thus “through imaginative illustrations that reflect ‘falling from grace’, the black and white labels convey the story of how two former kings of the wine grape world — Cabernet Sauvignon and Cabernet Franc — were cast aside as other varieties came into vogue.”

Developed by Mash Design for Red Heads Studio in Australia. Haven’t been able to locate them in the UK but I seem to recall that Redheads is part of Tony Laithwaites empire. I’m sure someone will correct me if I’m wrong.

This wine a component in the Bordeaux wine tradition does stand out on it’s own.  Like Malbec is not just a blending grape anymore it is also a bonafine varietal that deserves focus.

This wine from the Val de Loire is a beautiful wine and it is an expression in earth and earthiness.  This wine is bold in notes of Porcini mushroom, moisten earth after rain and subtle fruit notes of cherry and plum.  Low in alcohol –12% and high acid make for a splendid wine with food or on it’s own.

I love Cabernet Franc because it’s signature is it’s own—and cannot be mistaken for a Cabernet Sauvignon, Merlot or Pinot Noir.

I give this wine an 8.9 out of 10 points.

I found this wine at Bi-Rite Market in SF for $10.99 bottle

YouTube video: http://www.youtube.com/watch?v=N57LNLNe9k8

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A plethora of wine reviews from wines regions around the world. Read more of my wine reviews: jamesthewineguy.wordpress.com © 2009 James Meléndez / Jaime Patricio Meléndez – All Rights Reserved.  James the Wine Guy also on Facebook, Twitter and most major social medias.

See James the Wine Guy channel for videos on YouTube:

www.youtube.com/user/jamesthewineguy

2008 Cabernet Sauvignon, Solano County (100% all)
Approx. 25,903 gallons
Offers

2008 Cabernet Franc, Solano County (100% all)
Approx. 11,322 gallons
Offers

Contact: James Harder
P. 707-337-7252

Mission Codename: Flag Signals

Operative: Agent White

Objective: Revisit Trinitas Cellars and retrieve their flagship Meritage

Mission Status: Accomplished!

Current Winery: Trinitas Cellars

Wine Subject: 2007 Napa Valley Meritage

Winemaker: Kevin Mills

Backgrounder:

Meritage (pronounce like ‘heritage’, no French style accent) wine, blends made in the tradition of the great wines of Bordeaux can only carry the name if the winery is a member of The Meritage Association based in Sonoma County. Most wines made in the US are varietal wines, comprised of over 75% of a single varietal. Unfortunately, this labeling requirement is believed to impair many winemakers from making exceptional blends, since they are often labeled as simply Red Table Wine with the noble grapes of Bordeaux. Thus in 1988 Meritage was born as a way to highlight the winemaker’s art of careful blending and crafting of wines in the tradition of some of Europe’s finest wines.

Today’s selection is 40% Cabernet Sauvignon, 37% Cabernet Franc, 14% Merlot, 9% Malbec and is aged for 18 months in 100% new French Oak.

Wine Spies Tasting Profile:

Look – Deep purple with crimson and ruby reflections through its dense dark but clear core. Along the edges, the color remains dense but slightly lighter purple and when swirled, slow fat legs creep down the side of the glass and thin as they descend.

Smell – Medium in intensity with a youthful quality. Smokey herbs layered over sweet ripe bramble fruits and other dark berries. Complex notes of earthiness and anise blend with toasted vanilla, mocha coffee and dark chocolate.

Feel – Smooth and rich with a slight spice kick at mid-palate, this youthful wine show tremendous finesse with its finely textured tannins and mild but balanced acidity. Mouth-coating and almost chewy, with a structure that lingers long into the finish.

Taste – Flavors of vibrant and ripe blackberry, black cherry and plum are well integrated with toasted oak, mocha coffee, subtle anise and complex dried herbs as well as a hint of earthiness and dark chocolate.

Finish – Clean and long with the rich and vivid fruit supported by a smooth but mouth-coating tannic structure. Hints of dark chocolate and and mocha emerge just in time to invite another sip.

Conclusion – The 2007 Trinitas Cellars Napa Valley Meritage is a delicious and truly California-styled red blend that is showing tremendous elegance, even in its youth. Rich and vibrant fruit blend with other complex flavors make this wine very approachable. Drinking wonderfully right now, this lovely wine will continue to develop for years to come so be sure to hold a bottle or two back int he cellar – that is if you can.

Mission Report:

Below is a recap of Agent Red’s original mission when he visited Trinitas Cellars:

Located at the southern end of the Napa Valley, nestled behind the Meritage Resort & Spa and buried in and underground cave, lies a remarkable secret: Trinitas Cellars.

Trinitas first came to my attention while on stakeout during a prior mission. I was on a vetting mission and was keeping an eye on a potential new asset. If this person proved to have the connections that she was reported to, I’d be recruiting her by days end.

I had followed her to the Meritage Resort, when she was having what looked to be a poolside meeting with a group I recognized as some heavy-hitters in the biz. These guys are all business and so I knew that my target must have the chops that her dossier suggested.

A waitress offered me a menu but I politely waved it away. Instead, I simply asked her for a glass of their best house Pinot Noir.

The wine arrived. The waitress set it down on the table in front of me. I handed her a $20 and told her to keep the change. I sat and watched my target for some time before finally picking up the wine.

I inhaled deeply – and the hairs on my neck stood up. This, I could tell, was one excellent wine! I spent the next several minutes enraptured by the wine. It was a young wine, I could tell, but it was very impressive.

When I finally looked up, my target was gone! How could I let myself be so distracted? On scanning the area, my eyes came to rest on an anomaly in the landscape; The hill that sat behind me, over my right shoulder, was obviously manmade. I had seen enough ‘hills’ like this to know that it was a wine cave!

I got to my feet and dashed toward the hill. Cleverly concealed as it might have been, I quickly found the entrance. Once inside I made my way through the cavern, eventually finding – a full tasting room!

And there, at the bar, was my target and her cohorts.

The woman behind the bar beamed at me and said, “Welcome to Trinitas Cellars!”

Trinitas, eh? This requires deeper investigation…

Agent Red, out!

Agent White, reporting:

Is Agent Red losing it? Does he need glasses? The sign above the wine cave clearly reads, “Trinitas Cellars”. At least he returned to HQ with samples of that Pinot Noir. The Pinot, of course, turned out to be a 2007 Carneros Pinot Noir from Trinitas – and today we are proud to present you with an opportunity to try this special wine for yourself.

As for Agent Red and his mission worthiness, we are recommending that he be placed under closer scrutiny. His wine-finding skills are still top-notch, but his methods and his reports leave just a tad to be desired!

Wine Spies Vineyard Check:

The location of the Trinitas Callears cave tasting room and winery can be seen, behind the Meritage Resport & Spa, in this satellite photo.

Grand Teton National Park

A healthy body is a guest chamber for the soul: a sick body is a prison. ~Francis Bacon

I am hopeful that 2010 will be a better year. I have been reflecting on 2009 and except for one amazing trip out west with my family, it has pretty much been a year to forget. My mom almost died from Pneumonia, then she fell off her bike, now she needs knee surgery. (she would like to forget this year as well). I’ve been sick for most of the second half of the year, and the 2009 vintage is well, disappointing to say the least. 2009 marks year 6 of our vineyard and is the first year that we are actually talking about dropping fruit on the ground. Not just a little bit of fruit, but all of our Cabernet Franc and perhaps a large amount of our Riesling. A cool, wet summer followed by a cold, wet fall has made for a dismal growing season. This is not good for us or for our brilliant winemaker who counts on processing a lot of fruit to earn his living. I am fortunate that our main source of income is not tied to our vineyard, but it is will still be painful to watch fruit drop on the ground instead of into picking bins. Especially when you consider the time spent nurturing those vines throughout the season. I can draw a parallel to this when I consider my health situation. I spend so much time exercising, eating healthy, doing things that are supposed to bring good health, yet my health fails. I don’t know what this means?

I’ve been fond of wines form Mount Veeder for many years now. But over the last year I’ve made a more concerted effort to try more of them. While I think a wide array of varietals shine up on Mt. Veeder the classic Bordeaux grapes are amongst those I feel stand out most often. Today I’m going to take a look at a selection from Hess Collection. They’re the largest winery on Mt Veeder by case production. Within their size though they do a wide variety of things; both small and large production wines are part of their portfolio. Their estate boasts 310 acres of vineyards which are sustainably farmed. Today I’ll look at one of their blends.

The Hess Collection 2006 19 Block Cuvée is produced from estate fruit. The vineyard site the fruit was sourced from ranges in altitude from 1,300 to 2,000 feet. Fruit was selected from 19 blocks within the vineyard, thus the name of the wine. This selection is a blend of Cabernet Sauvignon (69%), Malbec (11%), Syrah (10%), Merlot (5%), Petit Verdot (3%) and Cabernet Franc (2%). Oak aging was accomplished over 18 months in French oak; 50% of the barrels were new. Just over 14,000 cases of this selection were produced and the suggested retail price is $35.

Leather and cherry notes are prominent on the nose of this Mt. Veeder blend. A host of berry fruit, (particularly blackberry) along with spice, and cigar box are part of the palate. Somewhere around mind-palate, dark, rich unsweetened chocolate notes kick in. The finish is nice and lengthy with black pepper, mineral notes and cherry that keeps echoing. This wine has a firm tannic structure that softens with some air, as well as firm acidity.

This is a very well rounded wine. While this selction is mostly Cabernet Sauvignon, the other varietals shine through and create a very cohesive blend that makes this offering a clear case of the whole being greater than the sum of its parts. Though this wine also includes Syrah, stylistically it drinks like a Napa Valley Bordeaux or Meritage style blend. For a suggested retail price of $35 this wine over delivers in spades. With over 14,000 cases made it should be easy to locate too.

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Sunday marked the beginning of Regional Wine Week.  This is the second year for the event, which was created by Jeff Siegel of The Wine Curmudgeon and Washington Post wine columnist Dave McIntyre, to highlight the growth in quality of wine “not made in the usual places (such as California, Oregon and Washington State).”

I happened to be passing through Dulles airport on my way home, and, per my typical weekly travel process, I stopped by Vino Volo adjacent to gate C2 for a quick drink.

Given the remarkable strides in quality of Virginia wine in the last few years, I don’t need an event like Regional Wine Week as an excuse to drink ‘our’ wine, but I ordered a local wine just to be a team player and take up some white space here on the blog. (another one of those quips that seemed so much wittier in my head) I guess I could also say that I went with a glass of Virginia wine in recognition of Virginia Wine Month.  The trifecta.

I went with a wine from Three Fox Vineyards is based in Delaplane, VA, just off I-66.  Since the cabernet franc grapes tends to perform very well here in the hot, humid Virginia growing season, I feel this varietal tends to provide a great red example of Virginia terrior, so I went with a glass of good ‘ol Virginia Cab Franc.

Three Fox 2006 Alouette Cabernet Franc ($27/bottle retail, perhaps a bit cheaper at the winery).  Made with 100% estate cabernet franc.  Nice nose of cranberry (similar to a Norton cranberry), hints of chocolate dust, spices and some pepper with an intense, and interesting, coffee flavor in the mouth.  I had a cup of coffee on the flight in to Dulles, perhaps that was playing trickery on my already questionable sense of smell and taste.  As a complement to the coffee, I also picked up earth, herbal and dark berry flavors.  I felt this was more of a Chinon-style cab franc.

I have never had the occasion to visit Three Fox Vineyard, but I definitely have them on my list of Virginia wineries to visit the next time I’m out near the Middleburg area.

This quick stop at Vino Volo was just a prelude to celebrating Regional Wine Week and Virginia Wine Month – I plan to really celebrate Regional Wine Week this weekend by hitting the Virginia Wine Trail (Charlottesville) with two friends and fellow bloggers – Dezel of Vine Spot and John of Anything Wine.

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Mission Codename: Natural Instincts

Operative: Agent Red

Objective: Secure a delicious Cabernet from our friends at Dry Creek’s Peterson Winery

Mission Status: Accomplished!

Current Winery: Peterson Winery

Wine Subject: 2005 Bradford Mountain Vineyard Cabernet Sauvignon

Winemaker: Jamie Peterson

Backgrounder:

Sonoma County’s Dry Creek Valley is a treasure trove of great wines. While The Wine Spies have been trying to keep from acquiring too many wines from the region when the wines are great, why not? Today’s selection is from the Bradford Mountain Vineyard which is located on the western edge of DCV and its higher elevation and unique soil composition most influencing the grapes grown there. This wine is 82% Cabernet Sauvignon and 9% Cabernet Franc

Wine Spies Tasting Profile:

Look – Deepest dark garnet with an inky heart and concentrated color, right out to the rim of the glass. On giving the wine a swirl, the surface of the wine shows as softly springy. It settles down quickly, leaving behind tightly-spaced clusters of fast-moving legs that streak down the glass, giving us a hint of the weight of the wine

Smell – Bold and bright, with big blackberry leading the charge. This beautiful aromatic is followed by fresh bramble, plum, currant, oak, soft spice and flint. Under all of these sit atop a soft green chile pepper aroma

Feel – Lush and medium bodied, the wine is soft on its initial attack, then fine-grained tannins make a gradual appearance. So, too, does the fine acidity of the wine. After a moment, brightness yields to a slight drying of the lips, cheeks and tongue

Taste – Bold and bright, with well balanced flavors of dark mixed berries, tart plum, sweetwoods, dark chocolate shavings, spice, fresh herbs, minerals and bell pepper

Finish – Clean and crisp, with brightly hewn fruit. The wine evolves in your mouth, moving from lush and soft, to more dry and mineral

Conclusion – The 2005 Peterson Winery Bradford Mountain Vineyard Cabernet Sauvignon is a dynamic wine that moves brightly through your senses, evolving as it goes. This wine is more light-hearted than the 2001 Bradford Mountain that we tasted from Peterson earlier this year. This gives us a great window into how this wine is likely to evolve. Where the 2005 is youthful and ready to drink now, I believe that it will continue to gain complexity and sophistication as it ages. Enjoy some now, on it’s own or with almost any foods, and cellar some for the next several years.

Mission Report:

WINEMAKER INTEL BRIEFING DOSSIER

SUBJECT: Jamie Peterson

DATE OF BIRTH: 03/20/1981

PLACE OF BIRTH: Saratoga, CA (Mt. Eden Vineyards)

WINE EDUCATION: Ongoing, on-the-job. UC Davis Extension chemistry/lab analysis/viticulture classes.

CALIFORNIA WINE JOB BRIEF: Grew up in Peterson Winery, helping with odd jobs in the winery and vineyard as a teenager. Worked first harvest at 19, and then traveled to Australia and New Zealand to work harvest in 2001. took over as Assistant Winemaker at Peterson Winery in 2002. Given full Winemaker responsibility in 2006.

WINEMAKING PHILOSOPHY: “Zero Manipulation”/Minimal intervention, letting the vineyard and vintage show through in each bottling. No fining, no filtration. Minimal new oak usage, minimal additions and SO2 use.

SIGNATURE VARIETAL: Dry Creek valley Zinfandel.

AGENT RED: Greetings, Jamie. We are thrilled to be showing your 2005 Cabernet Sauvignon today. Thanks so much for taking some time to answer questions for our Operatives today.

JAMIE: Thank you for giving me the time.

RED: Was there a specific experience in your life that inspired your love of wine?

JAMIE: It’d be hard to pick one. Growing up with the sights, sounds, and smells of the winery and vineyards, there were many inspirational moments. But I didn’t think I’d be getting into the life of wine as deeply as I have until I worked harvests in 2001 in Australia and New Zealand. Seeing the international wine community and how it ties people together made me decide to come back to the family winery and join full time in 2002.

RED: And where did you learn the most about winemaking?

JAMIE: From my father, growing up in the winery, and being able to learn on the job.

RED: What is your winemaking style or philosophy?

JAMIE: I believe that vineyard and vintage driven wines are the only reason for small wineries to exist. I prefer wines from different vintages to reflect the growing season (otherwise why put the vintage on the bottle?) rather than use additives (acid, tannins, enzymes, gum arabic, overblown new oak) or technological processes (filtration, alcohol removal, micro-oxygenation) to create wines that taste the same each year. I don’t filter or fine our wines, and I predominantly use native yeast fermentations and malo-lactics, so we have to keep things clean and monitor closely, as we don’t choose to use the tools for fixing mistakes that some wineries do. We source from the same vineyards each year, so there is a thread of continuity running through vintages. Our vineyards are sustainably farmed, with a few certified organic, and a number of others dry-farmed.

RED: What wine or winemaker has most influenced your winemaking style?

JAMIE: I’m inspired by European vintners who have made wines from the same places for generations, and haven’t succumbed to commercialism.

RED: How long have you been making wine?

JAMIE: 2002 was my first full year of working with wines from grape to bottle. 2000 was the first full harvest I worked with my father. At 28, I have 12 harvests under my belt (including working in both Australia and New Zealand in 2001).

RED: Who do you make wine for?

JAMIE: I make wines for my own tastes, and then we find enough people that share our ideas to buy it. We don’t submit our wines for scoring or competitions.

RED: Tell me, what makes the Dry Creek Valley so special?

JAMIE: The Dry Creek Valley is a special place to grow grapes because of the amount of different types of quality terrain for growing a variety of varietals. From the Eastern bench to the Western hills and mountains, the range of soils and exposures lends itself to the diversity of wines we like to make.

RED: What is one piece of advice that you would give to someone that is considering a career as a winemaker?

JAMIE: Realize that winemaking is both simple and complicated. It’s all just fermented grape juice, but it’s all about the details; every minute little thing you do or don’t do to the grapes or wine will affect how it turns out.

RED: What is occupying your time at the winery these days?

JAMIE: Just finishing up harvest; we took in 50% more grapes than we ever have before, as our newly replanted Bradford Mt. Vineyard comes into production. Right now is the “what just happened” phase, where we continue to do more of the lab tests to confirm that what we are tasting is what is really there, and there are no surprises. Everything from this vintage is looking great, and I’m excited to have been able to take in this much from such a great year.

RED: Please tell me a little bit about the wine we are featuring today

JAMIE: The 2005 growing season was cool, and one of the latest harvests we have ever done. The Cabernet was let hang for a long time, to bring the natural mountain acidity into balance, and the resulting wine is richer and darker in fruit than the Bradford Mountain Cabernet usually is. We blended in some Cabernet Franc to soften the wine and provide some floral complexity. This wine is one of the finest I think I have seen into bottle, and will really benefit from aging.

RED: What is your favorite pairing with today’s wine?

JAMIE: I love this wine with a grilled rib-eye steak, roasted rosemary-garlic fingerling potatoes, and sides of sautéed chanterelle mushrooms, sautéed spinach, and good sourdough bread (from the Downtown Bakery here in Healdsburg).

RED: Please share one thing about yourself that few people know

JAMIE: I like to go mushroom hunting (for chanterelles and porcini), even though as a teenager I accidently picked and ate Death Cap mushrooms.

RED:What is your favorite ‘everyday’ or table wine?

JAMIE: Zinfandel is the wine I seem to open the most often of our own, but I also drink a lot of Rhone wines, and wines from the Ventoux.

RED: How would you recommend that people approach your wines, or wine in general?

JAMIE: So many people look for the “best” wine. I always ask them “best for what?” Every wine has a place and time for appreciating (unless it just is a wine that really sucks…), and it’s more important for people to figure out what types of wine they like, and why, than what others think is the best. Trust your own palate rather than what a critic or others say.

RED: Thank you so much for your time. We learned a lot about you – and about your wine. Keep up the great work, we are big fans!

JAMIE: Thanks for having me, and for appreciating and selling our wines!

Wine Spies Vineyard Check:

The location of the Peterson Winery can be seen in this satellite photo.