My Notes: Tasted during the lunch at the Dry Creek Valley Hike 2 at Quivira Vineyards, 10/25/08. It was during the second day of the 1st annual Wine Bloggers Conference. QV: "Description In crafting this wine, Steven Canter went back and forth over the final blend for months, knowing that as our standard bearer, this wine would be subject to close scrutiny. That is a lot of pressure for one wine to live up to. But, at the end of the day, Steven finds that if you blend one really good wine with another really good wine, you tend to end up with...a really good wine. This Zinfandel offers briar and bramble fruit with that telling nose of plum and black pepper associated to closely with Dry Creek Valley. The wine is fully ripe and offers quite a bit of flavor and richness while staying light on its feet. Appellation: Dry Creek Valley Varietal Mix: Blended with 8% Petite Sirah Fermentation: Maceration of small lots in open top fermenters for 7-10 days Aging: 10 months in primarily French oak, 20% new Alcohol: 14.5% Production: 3,793 cases, bottled March 2008 Release Date: August 2008 Winemaker: Steven Canter"

My Notes: Received as a birthday gift from Steenie, 11/29/08. WD: "Chateau Poujeaux is a fine Cru Bourgeois estate located in Moulis, one of the two lesser communes of the Médoc where no classed growth properties are to be found. The commune of Poujeaux is where the best properties in Moulis are located, and many would regard Chateau Poujeaux and Chateau Chasse-Spleen as the leaders in this small locality. Chateau PoujeauxThe history of Chateau Poujeaux can be traced back to the 16th Century when what was then called La Salle de Poujeaux was under the ownership of Gaston De L'Isle, who also owned Chateau Latour and was responsible for the construction of the impressive, turreted Chateau de la Rivière. Over the years that followed there were several new owners, including Marquis François-Etienne de Brassier, who also owned Chateau Beychevelle. In 1806 it was purchased by M Castaing; the Castaing family were in tenure at the time of the 1855 classification, and like many other properties - such as Chasse-Spleen again - Poujeaux was not ranked among the classed growths. With the passing of the estate to the next generation Poujeaux was divided among three siblings, and was not reunited until the 20th Century when it came into the hands of the Theil family. François Theil purchased one third of the original estate in 1921, and his son Jean Theil was successful in bringing the three portions together once more. In 1932 the property was highly ranked in the Cru Bourgeois classification, and this remained the case with the ill-fated 2003 revision in which Poujeaux was designated a Cru Bourgeois Exceptionnel, an exalted but short lived ranking which lasted only until the whole classification was annulled in late 2007, following a successful legal challenge. The Theil family remained in charge during this administrative fumbling, but in the same year the classification met its end there were rumours that they were ready to sell. In February 2008 the deal was finalised, and Poujeaux came into the ownership of Philippe Cuvelier, a Parisian businessman who had already experienced viticultural success since acquiring Clos Fourtet, in St Emilion, in 2001. And so Jean Theil's sons François, Jean-Pierre and Philippe, who as heads of the Société Anonyme Jean Theil had overseen an expansion in area under vine, investment in new temperature-controlled cellar equipment and the acquisition of numerous new oak barrels, handed the reins over to Cuvelier's son Mathieu. No doubt those individuals who have been instrumental in the success at Clos Fourtet, especially Stéphane Derenoncourt, will be involved here too. For confirmation of this, we will have to wait and see. There are now 52 hectares of vineyards at Chateau Poujeaux, it having increased in area by 10 hectares in recent years, on the Gunzian gravel that surrounds Grand Poujeaux and is found throughout the Médoc. The vines are 50% Cabernet Sauvignon, 40% Merlot, 5% Cabernet Franc and 5% Petit Verdot. Average vine age is 35 years, and they are planted at a density of 10000 vines/ha. Harvest is manual and fermentation is temperature-controlled with a maceration of up to 28 days. The wine then spends up to one year in oak, of which 50% is new each year. Clarification is by racking and an egg-white fining, but there is no filtration. The result is the grand vin Chateau Poujeaux, with about 30000 cases produced per year. There is also a second wine, La Salle de Poujeaux. My recent experience with Chateau Poujeaux is limited to a few vintages, although I have memories of older vintages being very good indeed. The 1996 was typically good, but in the 1997 vintage the Thiel family did an outstanding job. Perhaps free of the expectations placed upon grander properties, they worked within the confines of the vintage and produced a very good wine in what is largely - despite the words of some - a disappointing year. I have enjoyed watching this wine come to maturity over the last few years, and found the most recent bottle to be on top form. Tasted blind I doubt I would have ascribed it to this washout vintage. (9/3/05, last updated 8/2/08) Contact details: Address: Chateau Poujeaux, 33480 Moulis-en-Médoc Telephone: +33 (0) 5 56 58 02 96 Fax +33 (0) 5 56 58 01 25 Internet: www.chateaupoujeaux.com"

My Notes: Drank a bottle at Hotel Biron for Beano's and my birthday after dinner, 11/29/08.

My Notes: Had at the (intimate) Bling Trade Collective holiday party at Dave & Ali's, 12/2/08, courtesy of JD n Kia. CP: "Clos Pegase grows Cabernet Sauvignon at all three of its estate vineyards, though the newest parcel, a high density planting at the winery named Applebone, is not yet in production. The principal sources will continue to be our 40-acre Palisades Vineyard, nestled at the base of Mt. St. Helena, and the spare plot known as Graveyard Hill in Carneros. Both these vineyards, despite their dramatic climatic differences, share well-drained, rocky terrain that stress and concentrate the resulting berries. Little effort is required to extract the deep black color and lush tannin structure that are the birthright of these wines. Vinified with natural yeast, and left to macerate for several weeks on their dense skins, the resulting wines reflect the opulence and fine minerality that derives from their light yielding and exacting soils. After a long fermentation with the skin and seeds, the free-run juice is extracted and run off into small French barriques for two years or more of cellar age. The press wines are collected and sold in bulk, as the long maceration renders these wines too rustic to be blended into our Clos Pegase bottlings. Smaller aliquots of Cabernet Franc, Petit Verdot, Malbec and Merlot from our estate vineyards may be judiciously added to spice the palate or perfume the aromatic profile of our Cabernet blends. Ultimately, it is the alchemy of blending that is the signature of these wines. We are blessed in being able to blend richly tannic, naturally acidic Cabernet from Graveyard Hill with the preciously aromatic, but shorter, broader-textured wines of Palisades. Here, the sum is truly greater than the parts. Flush with black cherry, cassis, mocha, chocolate and dried flowers wedded to silky, mouth-coating tannins, our Cabernet is indeed an expression of the best that Napa Valley has to offer."

My Notes: Had at the Fridy night after party hosted at Pinot Blogger Josh's vineyard house, 10/24/08 after the first day of the 1st annual North American Wine Bloggers conference. KRV: " The 2004 won a DOUBLE GOLD Medal, November 2006 American Wine Society International Commercial Competition, Baltimore Maryland. The 2004 was rated 91 by Andrew Jones, International Wine Reviewer. 2004 Cabernet Franc just rated one of the Top 100 Exciting Wines in the World, Tom Stevenson's 2008 Wine Report. Tom is the British editor of the New Sotheby's Wine Encyclopedia. October 2007 American Wine Society International Competition, Silver medal, garnered when the wine was extremely young, in competition only one month after release. We think maybe the "wine honeymoon" wasn't over... "Bottle aging is the anaerobic process when the aromas of the grapes and the aromas and extractives of the oak are married into the bouquet. Grgich called this process, which takes one to two years, "the wine honeymoon." We're releasing our reds only several months after bottling, and this is why they continue to develop dramatically over time. From the Tastings column, Wall Street Journal, Dorothy Gaiter and John Brecher: "Give the little guys a chance. It's hard to be a small producer. Small producers often offer wines with special individuality and character... these wines are rare." "Winemakers aren't what makes wine. Wine makes itself in the vineyard. We are just wine-watchers." Jess Jackson. SOLD OUT at the winery. Hand-harvested on October 12th, this complex wine's fragrant aromas of black cherry and violet precede a rich finish with chocolate and raspberry overtones. Small-lot fermentations with hand punch-downs and classic small scale winemaking techniques were used to create this wine. Enjoy with beef, turkey, pork and salmon. Aged in premium French and American oak. $17.95. Production: 383 cases. Medal Winner: 2007 American Wine Society Competition. Mark Fisher, Dayton Daily News Wine Blog on Kinkead Ridge: Click here...These are NOT Your Grandma's Ohio Wines! Unsolicited testimonial from David, Powell, Ohio: "Your 2005 Cab Franc is delicious. The juicy black berry/cherry nose and floral accent, with a touch of smoky oak was surprising! This is an Ohio wine? Then I tasted it... WOW! Top quality! I love the rich smokiness, pretty fruit, and just the right amount of spice. Thank you!" October 2007 David Rose blog posting 'Great red wine from Ohio? I found one!' "The 2005 Kinkead Ridge Cabernet Franc is outstanding! I actually did a blind tasting and had no idea what I was about to discover. The nose was brimming with juicy black berry/cherry and floral accents, finishing with a sweet touch of smoky oak. Then I tasted it... WOW! Top quality! I love the rich smokiness, delicious fruit, and the right amount of spice". Click here to read the post. "Like all of their wine, the 2005 Cabernet Franc reflects both the unique attributes of Kinkead Ridge's vineyard site and the meticulous viticulture practiced therein. The wine offers readily identifiable varietal characteristics, but taken together its various features are not directly comparable to any other Cab Franc, old or new world. It is unique and I think reflective of this up and coming wine region. The nose is fragrant, buoyant and bright, somewhere between Chinon and St. Emilion. There is a prettiness to its bouquet that I typically associate only with French Cabernet Franc. I'm happy to report that the promise of the nose is fulfilled on the palate, where bright, well-expressed fruit and delicate floral notes combine with a subtle hint of baker's chocolate. There is a nervy, cherry-ish brightness to the palate, akin to Cru Beaujolais, but with the addition of deeper flavors. It is old world in style, and if pressed, I would describe it as an artful combination of equal parts St. Emilion, Chinon, and Cru Beaujolais. This is a wine for the table and will compliment a wide range of foods, including the eclectic spread found on the Thanksgiving Table." --Ann Boucher Wine making is witchcraft... sometimes the spells work, and sometimes they don't. There are no recipes." Nancy Bentley, Kinkead Ridge. Partner Ron (engineer) has a different perspective... but this is what it seems like to me! "Wine has to reflect the place it comes from... otherwise it's just a brand name." Antinori, creator of Ornellaia, 1998 Wine Spectator Wine of the Year, in the movie Mondovino."

My Notes: Had at the Fridy night after party hosted at Pinot Blogger Josh's vineyard house, 10/24/08 after the first day of the 1st annual North American Wine Bloggers conference. KRV: "

My Notes: Had at the Fridy night after party hosted at Pinot Blogger Josh's vineyard house, 10/24/08 after the first day of the 1st annual North American Wine Bloggers conference. AT: "This is exciting stuff… Alain stumbled upon some beautifully exposed vineyards while bicycling in the Zenata region of Morocco, and ended up starting a relationship with the domaine who owned it (Domaine des Ouled Thaleb). Alain is in charge of making the wine, which he has crafted into a fruit-forward but definitively Old-World style (i.e. modestly extracted, balanced, aromatic). The price is incredible for the quality, and we are the sole US importer for now! Syrocco is 100% Syrah grown primarily around the winery, which is located near the village of Ben Slimane (40 km from the ocean between Casablanca and Rabat). The wine is crafted from young vines, using traditional farming methods to maintain the integrity of the varietal. All vineyards are ploughed and weeded by hand, and no herbicide or fungicide treatments are used. The harvest in 2005 took place from Aug 28th to mid September. The grapes are 100% de-stemmed and fermented in closed concrete vats. Daily pump-overs were done, and maceration was completed in 10 days. The wine was aged for half the time in tanks, and finished in 225L barrels from François Freres in Burgundy; half of the barrels were new, the other half were a year old. Total elevage lasted 15 months, and the wine was lightly filtered prior to bottling."

My Notes: Had at the Fridy night after party hosted at Pinot Blogger Josh's vineyard house, 10/24/08 after the first day of the 1st annual North American Wine Bloggers conference. OR: "Bottle 529/6756"

My Notes: Had at the Fridy night after party hosted at Pinot Blogger Josh's vineyard house, 10/24/08 after the first day of the 1st annual North American Wine Bloggers conference. KRW: "VINEYARD REGION: Kumeu, Auckland VINIFICATION: Hand harvested Whole-bunch pressed Indigenous yeast fermentation 100% barrel fermentation 100% malo-lactic fermentation 11 months maturation in barrel WINEMAKER: Michael Brajkovich, MW PRICE: $ 36.00 ORDER NOW Kumeu River Chardonnay is drawn from five different vineyard sites in the Kumeu Region. We are particularly careful in selecting only the very best grapes from these vineyards for our Kumeu River label. The perfect condition of the grapes and the lovely ripe nature of the vintage meant that this wine saw a little more new oak than usual (25%). The beautiful peach and hazelnut aromas along with the silky textural richness are distinct characteristics of this wine even at this young stage. This is undoubtedly one of the best vintages we have seen of this wine and is a sheer delight to taste and drink. This wine will benefit greatly from a period of bottle maturation of two to four years."

My Notes: Received as a birthday gift from Auntie Patt, 11/29/08.

My Notes: Had with lunch for birthday with my fam at Ascona in Blackhawk, 11/29/08. CC: "Grape variety: 100% Chardonnay Alcoholic Content: 14.1% Vineyards: 100% Napa Valley Total Acidity: 0.66g/100ml pH: 3.55 Harvest Dates: 9/20/2006 through 10/16/2006 Fermentation: 75% French Oak &25% stainless with 5% Malolactic Barrel-aging: 7 months in French oak, 35% new, with frequent stirring of the lees. Vineyards The grapes for our Napa Valley Chardonnay come primarily from the cooler southern half of the valley, ranging from the fog-chilled Carneros district near San Pablo Bay to warmer sites just north of the town of Napa. Blending fruit from a diverse range of microclimates and soils allows us to craft a rich, ripe, elegantly structured Chardonnay, one that drinks beautifully upon release, but also ages well in bottle. To enhance the freshness of our Chardonnay and spare our vineyard workers the high temperatures common during harvest, we pick the majority of our fruit at night, ensuring it arrives at the winery in pristine condition with ripe, fresh flavors and crisp acidity. In 2006, we harvested our Chardonnay grapes between September 20th and October 16th. Vintage 2006 The long, cool, 2006 growing season began with a wet winter, which delayed bud break and led to a late flowering of the vines. Good weather arrived in June, only to be followed by a sustained heat wave in July. (Fortunately, we hadn’t pulled any leaves from our vines, so the baby grape clusters were protected from sunburn.) Cool weather returned in August and continued throughout the harvest season, resulting in a long grape ripening period that fostered mature flavors balanced by bright acidity. As a result, our 2006 white wines are fresh, aromatic and elegantly structured, with a youthful tautness that suggests they will age beautifully in the bottle. Winemaking We whole-cluster-pressed 100% of our Chardonnay grapes to optimize the freshness and purity of the juice, 75% of which fermented in French oak barrels, 35% new, while the balance fermented in stainless steel tanks to enhance the wine’s fresh fruit character. One tool we increasingly use to enhance our Chardonnay’s quality is sur lie (on the yeast lees) aging in barrel, with periodic stirring of the lees, to enhance textural and flavor richness. By assessing the body and flavor intensity of each lot of our Napa Valley Chardonnay, we determine the optimal amount of stirring for each lot, thus enhancing the complexity of our final blend. In 2006, only 5% of our Napa Valley Chardonnay underwent malolactic fermentation, but 100% aged in barrels for seven months with varying degrees of lees stirring. The result is a fresh, rich, beautifully balanced Chardonnay with classic Napa Valley character. Tasting Notes Our 2006 Napa Valley Chardonnay displays lovely ripe pear and sweet citrus aromas lifted by fragrant white flower and subtle toasty oak scents. On the palate, a sleek entry expands into a creamy, concentrated mid-palate with rich lemon zest, melon, white peach and vanilla flavors segueing seamlessly into a refreshingly flinty, mineral-tinged finish. Revealing all the intensity, depth and structure typical of a long, cool vintage, this classic Napa Valley Chardonnay will age gracefully in the bottle for another 3 to 5 years."

My Notes: Received as a birthday gift from Na, 11/29/08. RFW: "Appellation Napa Valley Winemaker Steve Reynolds Varietal 60% Cabernet Sauvignon, 15% Merlot, 15% Cabernet Franc, 8% Syrah, 2% Petit Verdot Cooperage 40% New Oak, 60% Neutral Oak 18 months Alcohol 14.6% Production 1,480 cases Tasting Notes Big and luscious! This baby delivers some major league fruit – Bing cherries, deep blueberries, dark chocolate and a shot of exotic spices. Steve’s signature blend is once again a slam dunk! Enjoy it with a great Ribeye."

My Notes: Received as a birthday gift from Pops, 11/29/08, purchased at JV Liquor in Napa. N&N: "APPELLATION: Oakville, Napa Valley VARIETAL: 100% Cabernet Sauvignon AGING: French oak barrels (53% new, 47% once-used) HARVEST DATE: October 31, 2005 SKIN CONTACT: 11 days TIME: 17 months RELEASE DATE: September 2008 FIRST VINTAGE: 1997 Planted in 1984, Rock Cairn Vineyard lies near the southern edge of the Oakville appellation, east of Highway 29 and north of the town of Yountville. The 30-acre vineyard is named for the “cairns,� or piles of rocks, that were formed long ago when Indians traversed the hills and would place a rock on the pile as an offering for safe passage. The site is comprised of deep, gravelly loam with a western exposure, and the vines produce very concentrated fruit late in the season. Nickel & Nickel selects grapes from nine acres of the vineyard. 2005 provided a normal growing season for this vineyard, with budbreak in late February and bloom in late May. Conditions were nice during bloom, so the set was slightly above average. As usual, the canopy was opened to allow more sunlight on the fruit and we monitored our irrigation to make sure that the vineyard had the proper amount of water. The summer months were moderate and we didn’t get the few heat waves that really bump up the sugars. Although there was a little heat in late September and early October, the fruit needed the extra hang time to fully develop the tannins. Once the leaves started to change color, the tannins rounded out and we harvested this vineyard early on Halloween. The cooler vintage this year offered up a nice medley of flavors from this vineyard. The 2005 Rock Cairn has a fruit core of black cherry and licorice laced with green olive and spice. Rich and powerful, this wine is full bodied with firm and fleshy tannins. The oak supports and expands the middle palate and the mature tannins give length to the finish." K&L: "If you've ever gone hiking, you've probably seen a cairn without knowing what it was. A carefully, sometimes artfully, stacked pile of rocks marking the trail, older cairns are said to be Native American offering for a safe passage. The 2005 Rock Cairn from Nickel & Nickel carefully (and artfully) pieces together black cherry and green olive notes with hints of spice and firm, full tannins. Expansive on the mid-palate, this is a lovely wine that's drinking well now, and one that will continue to evolve over the years."

My Notes: Poured at Kristin & Ian's wedding at the Brazilian Room @ Tilden Park, 11/08/08. The wines were chosen from a list I sent to KnI.

My Notes: Tasted with Daniel at the Bottlenotes Around the World in 80 Sips book signing at the W Hotel, 11/14/08. SG: "Cases produced: 3412 Alcohol: 14.4% Titratable acidity: 6.1 g/L pH: 3.73 Blend percentages: 80% Cabernet Sauvignon, 10% Merlot, 8% Cabernet Franc, 1% Petit Verdot, 1% Malbec Oak: 48% new French oak Aging: 20 months in barrel Appellation: Rutherford Harvest: The 2004 vintage was an extremely unusual vintage and was a year in which talented winemakers earned their money. Buds started pushing earlier than expected in March during surprisingly warm, summer-like conditions. There was not much spring weather to speak of until summer when we finally got some relief from the heat. Summer returned again in September and October which brought fruit in a record-breaking two weeks early. Sequoia Grove has never picked before Labor Day…but we did this year, starting with Chardonnay and then quickly moving into the red varieties. Tonnage was up to 30% light in some vineyards. The combination of the weather and the light crop made for an intense, powerful vintage, similar to 2002. Description: Deep, dark red in color, the intensity of the color immediately gets your attention. The first sniff on the nose brings many rich layers, starting with cinnamon, and quickly leading into an intriguing character that can only be described as Rutherford dust. More aromas of fresh, sun drenched blackberries, cocoa powder, and vanilla and more hard to describe characters such as fresh cranberry sauce and a hint of licorice and pencil lead. The first sip explodes on your palate and coats your tongue again with blackberry and cranberry flavor which give way to more restrained notes of black pepper and cigar box with a finish that lingers on and on. This wine will probably last longer on your tongue than it does in the tasting room, so get it now! Food suggestions: This complex wine pairs well with delicately prepared dishes with nuances of flavor. A simple dish of herb-roasted chicken and slow-cooked risotto with a touch of parmesan would pair nicely and let the wine shine through. It is delicate enough to match well with butter roasted halibut in a reduction sauce with morels and fresh peas. Grapes: The majority of grapes come from our own 24 acre Rutherford estate where all five Bordeaux varietals are grown: Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, and Malbec. · Blending Varietals brix at harvest: between 24.0 and 27.2 · Blending Varietals harvest date: September 11-27, 2004 · Cabernet Sauvignon brix at harvest: between 24.8 and 28.6 · Cabernet Sauvignon harvest date: September 18-October 6 2004 Winemaking practices: · Hand picked · Hand-sorted fruit · 2-3 day cold soak · Inoculated with an assortment of French yeast strains · Small batch fermentations · Pumpovers 2-3 times per day · Malolactic fermentation in barrels and upright wooden casks · Racked three times before bottling"

My Notes: Tasted with Daniel at the Bottlenotes Around the World in 80 Sips book signing at the W Hotel, 11/14/08. BevMo: "87 PTS WILFRED WONG. Smooth and open-knit, the likable '05 St Francis Red serves up fresh fruit flavors that gently settle onto the palate; a nice choice with lighter red meat dishes."

My Notes: Poured at Kristin & Ian's wedding at the Brazilian Room @ Tilden Park, 11/08/08. The wines were chosen from a list I sent to KnI.

My Notes: Tasted with Daniel at the Bottlenotes Around the World in 80 Sips book signing at the W Hotel, 11/14/08. CRW: "5.5 6.2 single vineyard single minded www.craggyrange.com craggy range Chardonnay te muna road vineyard martinborough 2004 variety 100% Chardonnay harvest data Vintage Detail cool, damp summer, late dry spell Brix 23 -24 average Production Level 34 hl/ha average Hand Harvested 100% winemaking Whole Bunch Yes Destemmed No Fermentation Vessel French oak barriques Fermentation 100% Spontaneous natural fermentation Barrel Type French Oak New Barrel % 50% Maturation 10 Months Fining Skim Milk Filtration Sterile Bottled Feb-05 wine analysis Alcohol 13.3 Residual sugar Nil pH 3.47 Acidity 6 g/l tasting note Deep mellow gold in colour, with flecks of green. Fresh peach and citrus aromas dominate the nose, with an echo of buttered toast. The palate is a generous, silky medley of peach and grapefruit flavours, framed by the sensitive use of oak and clean cool acidity, leaving an invigorating, powerful finish. food match: Poultry cellaring: Drink between 2-4 years of vintage markets: NZ, Australia, UK release date: 1-Oct-05 55% 19 Yes Yes Oct-06 13.8 3.72 single vineyard single minded www.craggyrange.com craggy range Chardonnay te muna road vineyard martinborough 2004 variety 100% Chardonnay Vintage Detail cool, damp summer, late dry spell Brix 23 -24 average Production Level 34 hl/ha average Hand Harvested 100% winemaking Whole Bunch Yes Destemmed No Fermentation Vessel French oak barriques Fermentation 100% Spontaneous natural fermentation New Barrel % 50% Maturation 10 Months Fining Skim Milk Filtration Sterile Bottled Feb-05 Alcohol 13.3 Residual sugar Nil pH 3.47 Acidity 6 g/l tasting note Deep mellow gold in colour, with flecks of green. Fresh of buttered toast. The palate is a generous, silky medley of peach and grapefruit flavours, framed by the sensitive use of oak and clean cool acidity, leaving an invigorating, powerful finish. food match: Poultry cellaring: Drink between 2-4 years of vintage markets: NZ, Australia, UK release date: 1-Oct-05 24.2 69 Closed Stainless Steel Inoculated No 100% Dense garnet colour with vivid purple hues. Dark plum and cassis fruits dominate the nose, supported by cedar, thyme and vanilla characters. Deep weighty fruit on the palate is supported by layers of ripe tannin, soft natural acids and a rich long finish. The structure is harmonious and long, the wine is complete; fragrant, ripe yet finely balanced. single vineyard single minded www.craggyrange.com craggy range Chardonnay te muna road vineyard martinborough 2004 variety 100% Chardonnay harvest data late dry spell Brix 23 -24 average Production Level 34 hl/ha average Hand Harvested 100% winemaking Whole Bunch Yes Destemmed No Fermentation Vessel French oak barriques Fermentation 100% Spontaneous natural fermentation Barrel Type French Oak New Barrel % 50% Maturation 10 Months Fining Skim Milk Filtration Sterile Bottled Feb-05 wine analysis Alcohol 13.3 Residual sugar Nil pH 3.47 Acidity 6 g/l tasting note Deep mellow gold in colour, with flecks of green. Fresh peach and citrus aromas dominate the nose, with an echo of buttered toast. The palate is a generous, silky medley of peach and grapefruit flavours, framed by the sensitive use of oak and clean cool acidity, leaving an invigorating, powerful finish. food match: Poultry cellaring: Drink between 2-4 years of vintage markets: NZ, Australia, UK release date: 1-Oct-05 80% Merlot, 20% Cabernet Sauvignon gimblett gravels vineyard hawke’s bay 2005 Game dishes At least 7 - 10 years from vintage single vineyard single minded www.craggyrange.com craggy range Chardonnay te muna road vineyard martinborough 2004 variety 100% Chardonnay harvest data Vintage Detail cool, damp summer, late dry spell Brix 23 -24 average Production Level 34 hl/ha average Hand Harvested 100% winemaking Whole Bunch Yes Destemmed No Fermentation Vessel French oak barriques 100% Spontaneous natural fermentation Barrel Type French Oak New Barrel % 50% Maturation 10 Months Fining Skim Milk Filtration Sterile Bottled Feb-05 wine analysis Alcohol 13.3 Residual sugar Nil pH 3.47 Acidity 6 g/l tasting note Deep mellow gold in colour, with flecks of green. Fresh peach and citrus aromas dominate the nose, with an echo of buttered toast. The palate is a generous, silky medley of peach and grapefruit flavours, framed by the sensitive use of oak and clean cool acidity, leaving an invigorating, powerful finish. food match: Poultry cellaring: Drink between 2-4 years of vintage markets: NZ, Australia, UK release date: 1-Oct-05 Beef 10 years from vintage Hong Kong, Japan, Philippines Asia, India, China, UK, Ireland, Germany, Holland, USA, Canada single vineyard single minded www.craggyrange.com craggy range Chardonnay te muna road vineyard martinborough 2004 variety 100% Chardonnay harvest data Vintage Detail cool, damp summer, late dry spell Brix 23 -24 average Production Level 34 hl/ha average Hand Harvested 100% winemaking Whole Bunch Yes Destemmed No Fermentation Vessel French oak barriques Fermentation 100% Spontaneous natural fermentation Barrel Type French Oak Maturation 10 Months Fining Skim Milk Filtration Sterile Bottled Feb-05 wine analysis Alcohol 13.3 Residual sugar Nil pH 3.47 Acidity 6 g/l tasting note Deep mellow gold in colour, with flecks of green. Fresh peach and citrus aromas dominate the nose, with an echo of buttered toast. The palate is a generous, silky medley of peach and grapefruit flavours, framed by the sensitive use of oak and clean cool acidity, leaving an invigorating, powerful finish. food match: Poultry cellaring: Drink between 2-4 years of vintage markets: NZ, Australia, UK release date: Oct-05 1-Mar-07 Te Kahu Classic red vintage in all aspects 5.83"

My Notes: Had at our BBQ with friends (but I didn't have any), 11/22/08, courtesy of Steve. BevMo: "92 PTS WILFRED WONG. A real American accomplishment, the '97 Woodbridge Portacinco, using five traditional Portuguese varietals, surpasses even some of the best Porto made in Portugal; sweet and fine. Originally only available at the tasting room, no UPC. Aged 2 years in Oak casks.

My Notes: Brought by Steve to our BBQ with friends, 11/22/08, but we didn't drink it. BBS: "Established in Chile's Curico Valley in 1951, Aresti Family Vineyards has been supplying top quality wine to other producers for 50 years. In the late 1990's the family began pursuing their own table wine program, bottling their best wines under the Aresti label. All wines are estate bottled. Aresti produces two ranges of wine, the medium-bodied "A" range wines for everyday enjoyment, and the more intensely flavored Reserve wines. The "A" range includes a Chardonnay, Sauvignon Blanc, Merlot, Carmenere, and Cabernet Sauvignon. The Reserve range, made from grapes grown in the 'Rio Claro' sub-appellation of the Curico Valley, includes Merlot, Cabernet Sauvignon, Chardonnay, and Sauvignon Blanc. Modern winemaking facilities, careful vineyard management, and a commitment to producing wines with a high quality/value relationship are the hallmarks of Aresti Family Vineyards. History In 1951, the Aresti family established in the Curico Valley, searching for lands that could produce the best quality grapes used to craft fine wines. Since then, three generations of the family have dedicated all their courage and knowledge to the production of complex and sophisticated wines. The aim of our philosophy Aresti's philosophy is to outstand the fruit characters of our wines, obtained by growing different kind of grape varieties together with sophistication and complexity in the final making of the wine. Our commitment is a day to day improvement in technology, experience and quality, which has allowed our wines to be present in more than 18 countries. Estate Selection Range Cabernet Sauvignon - With sweet and spicy aromas, this wine shows an open nose that blends candied aromas with sweet fruits. In the mouth it is well structured, with strong and round tannins providing volume and good persistence. A high concentration offers a pleasant finish. Carménère - Bright ruby color. On the nose the wine is open and intense with prominent floral aromas, figuring also grapes, figs, and raisins, intermingling with sweet and candied scents. Lively and fresh in the mouth with delicate toasted notes and a long lingering finish. Merlot - Very deep and intense color. On the nose the wine is open and floral with notes of red fruits such as strawberry and raspberry, also figuring slight touches of fine leather. Sweet and soft in the mouth with hints of cacao aromas. Well-balanced with medium persistence. Gewürztraminer - Yellow colored wine with intense and lively greenish tones. On the nose, tropical fruits like passion fruit, leeches and ripe apricots with floral notes are overlaid. Prominent floral and spicy in the mouth with moderate acidity. Sauvignon Blanc - Yellow straw color with greenish tones. On the nose the wine is very intense, with prominent tropical aromas like passion fruit and citrus aromas such as grapefruit and lemon. In the mouth it is refreshing, flavorful, balanced and rounded. Chardonnay - Yellow color with intense green tones. On the nose the aromas show notes of citrus fruits, pineapple, and flowers, all well integrated on a sweet background that evokes milk sweets. In the mouth it is soft and creamy, with a balanced acidity. Aresti Reserve Range Reserva Chardonnay - Reserva Chardonnay presents a brilliant yellow colour. On the nose has complex aromas with some lactic tones and vanilla notes in perfect harmony with citric fruit. On the palate it feels sweet, full-bodied with citric notes appearing again. Well structured, soft and a long finish. Reserva Carménère - A violet-reddish colour with some black tones. On the nose soft blackberry jam aromas intermix with cacao, forest and toasted caramel. On the palate, it begins soft, with strong and rounded tannins, appearing humidity notes, beet, and wild black fruit. Its finish is dry and long. Reserve Cabernet Sauvignon - Richly full-bodied with an appealing nose of black currants and spice. A light touch of vanilla oak enriches the eucalyptus and dark fruit flavors on the palate. Finishes long and smooth. Reserve Merlot - Full-bodied and intensely colored,with aromas of ripe plums, blackberries, and a touch of dried fig. The wine shows spicy oak characteristics andfinishes quite long with a smooth and plush mouthfeel. Reserve Sauvignon Blanc - An elegant, medium-bodied white wine, with delicate peach and cantaloupe aromas. Full mouthfeel, with a dry, slightly spicy and nutty finish."

My Notes: Had at our BBQ with friends, 11/22/08, courtesy of Steve. BevMo: "88 PTS WILFRED WONG. A top effort, the nicely-measured '06 Ch Ballan-Larquette is a well-defined Bordeaux Rouge; bright and balance and terrific on the palate; a great wine with a grilled rib-eye."

My Notes: Had at our BBQ with friends, 11/22/08, courtesy of Heff. MD: "A sinful blend indeed! Our flagship Zinfandel was devised by the two Phillips brothers in their search for a blended Zin so captivating that no one could refuse. With consistency in mind, the brothers decided to blend the fruit of Lodi’s finest growers to fill the bottles of Michael~David’s new-fangled wine. In the end, seven vineyards were chosen for their superiority. Now, how do you label a wine so unique in style? Looking to their past, the two Phillips brothers quickly related the Seven Sins from their Catholic school upbringing to the seven Old Vine Zinfandels blended in their wine. Lustful Flavors: A vibrant, sweet bouquet of raspberry jam, molasses and cinnamon toast evoke the senses of carefree youthful nights. Excellent oak integration provides silken tannins and spice to pair with Lodi’s unrestricted wild berry fruit. Gluttonous Pairings: Our 7 Deadly pairs sinfully well with BBQ’d Salmon, prime rib or grilled veggies. Get crazy with delectable dark chocolate desserts! Schulenburg's vines, grubby with GREED, Embrace Lodi's soil, to drink and to feed. Oh Lord, forgive me my zin. Secure in it's strength, weathered with PRIDE, Standing like soldiers, the forest of Snyde. Oh Lord, forgive me my zin. Hearts filled with LUST, ole Maley's trees. Court Lodi's sun, and flirt with it's breeze. Oh Lord, forgive me my zin. Good Bishofberger did raise some GLUTTONOUS beast, Vines fattened like turkeys before Thanksgiving feast. Oh Lord, forgive me my zin. With the tilt of the glass, I commit seven zins, Oh Lord, with your help... I'll do it again. Indulge!"

My Notes: Was given a bottle by my Richard and Carl in September of 2008.

My Notes: Tasted with Daniel at the Bottlenotes Around the World in 80 Sips book signing at the W Hotel, 11/14/08. LJ: "The Beaujolais area is located in south of Burgundy. The Château des Jacques was bought in 1996 by Maison Louis Jadot and it is probably the most prestigious wine house in Beaujolais. It owns 32 hectares in Moulin à Vent and 9 hectares in Beaujolais white or Bourgogne white : the "Clos de Loyse". Among the 55.000 acres (22.000 hectares) of vineyards planted in the Beaujolais region, about 15.000 acres (6.000 hectares) are under the name Beaujolais Villages « Appellation d'Origine Contrôlée Â» which is the intermediary appellation between the Beaujolais and the 10 Crus. The soil of "Clos de Loyse" terroir is made of clay, chalk and sand; it is a unique area full of old vines. The Beaujolais Villages "Clos de Loyse" is vinified in stainless steel tanks at a low temperature and bottled in the spring at a relatively young age, to keep all of its freshness. The Beaujolais Villages Blanc Grand Clos de Loyse is a delicate fresh and fruity wine. It is a charming white wine, ideal as an aperitif as well as with seafood or "charcuterie" The Beaujolais Villages white is supposed to be drunk young, but it can also keep 3-5 years in good cellaring conditions."

My Notes: Received as part of my WineQ October 2008 order, 10/22/08. WQ: "Composition 41% Tempranillo 41% Touriga Nacional 16% Tannat 2% Souzao Appellation Silvaspoons Vineyard, Lodi Vina Robles Vineyard, Paso Robles Alcohol 13.9% pH 3.86 Aged for 18 Aged in French oak (30% new) Bottled April 4, 2006 Production 293 cases Awards SILVER MEDAL 2006 Taster's Guild International Wine Competition SILVER MEDAL Orange County Fair Commercial Wine Competition SILVER MEDAL East Coast International Wine Competition BRONZE MEDAL 2008 San Francisco Chronicle Wine Competition BRONZE MEDAL 2006 Long Beach Grand Cru Wine Competition From the Winery Iberian varietals. California terroir. Incredible wines. Barreto Cellars is a Central Coast Winery dedicated to producing premium-quality wines featuring grape varietals from the Iberian Peninsula (Spain and Portugal). Having relatives who migrated to America from these regions, we have a strong connection and desire to develop wines utilizing these varietals, a number of which are grown in small amounts in select vineyards throughout California. The Mediterranean climate and soil is very similar to much of California, providing us with the opportunity to create new varietal wines and blends unfamiliar to many wine drinkers. Currently we are creating wines in the New World style, while trying to capture the truly unique characteristics each variety possesses. Tasting Notes This blend is similar in flavors and structure to traditional Douro field blends. The wines in this blend have melded wonderfully over time and have created a complex and rich-tasting wine with great balance, producing a well- rounded wine that stands up on its own, or is the perfect compliment to a hearty steak dinner."

My Notes: Received as part of my WineQ November 2008 order, 11/20/08.Drank initially after decanting at our BBQ, 11/22/08, but then poured into a shiner to save for some other time. WQ: "Composition 89% Tempranillo 8% Tannat 3% Souzao Silvaspoons Vineyard Appellation Lodi Harvested September 17, 2003 Alcohol 13.5% Fermented in Small open-topped containers Aged for 18 Aged in French oak (30% new) Bottled April 25, 2005 Production 210 cases Awards GOLD MEDAL 2006 Denver International Wine Competition GOLD MEDAL 2006 Taster's Guild International Wine Competition SILVER MEDAL 2007 San Francisco Chronicle Wine Competition SILVER MEDAL 2006 Long Beach Grand Cru Wine Competition Iberian varietals. California terroir. Incredible wines. Barreto Cellars is a Central Coast Winery dedicated to producing premium-quality wines featuring grape varietals from the Iberian Peninsula (Spain and Portugal). Having relatives who migrated to America from these regions, we have a strong connection and desire to develop wines utilizing these varietals, a number of which are grown in small amounts in select vineyards throughout California. The Mediterranean climate and soil is very similar to much of California, providing us with the opportunity to create new varietal wines and blends unfamiliar to many wine drinkers. Currently we are creating wines in the New World style, while trying to capture the truly unique characteristics each variety possesses. Tasting Notes This interpretation of the king of Spanish wines dares to break from tradition by capturing the upfront fruitiness of the variety and presenting it to the palate with a smooth, velvety texture that adds to its pleasant finish."

My Notes: Received as part of my WineQ November 2008 order, 11/20/08. WQ: "Composition 100% Zinfandel Appellation Shenandoah Valley Harvested October 29, 2004 Alcohol 14.9% Aged for 18 months Aged in French oak (1/3 new barrels) Production 600 cases Awards SILVER MEDAL 2007 San Francisco Chronicle Wine Competition SILVER MEDAL Orange County Fair Commercial Wine Competition This wine has won a SILVER Medal at the 2007 San Francisco Chronicle Wine Competition! Bonneau Zinfandel is produced from grapes grown on the warm and gently rolling knolls of Shenandoah Valley in Amador County (located approximately halfway between Lake Tahoe and Yosemite National Park). It is a classic rendition of the varietal, and an exemplary representative of this region. Winemaker: Randle Johnson, whose credits include Hess Collection, Calafia and Shadowbrook, to name just a few. Tasting Notes The wine shows a deep purple-ruby hue accompanied by fragrant suggestions of blackberries, dark plums, raspberries and cassis with supporting notes of black pepper and oily spices (clove and nutmeg). On the palate the wine is smooth, juicy and plump with great integration of fruit and spice, with full body and great purity. The finish is long and refined. Having been aged 18 months in high quality French Oak barrels, you may enjoy this wine currently or allow for additional aging in the bottle. Suggested food pairings include pasta, red sauces, robust cheeses, lamb and venison."

My Notes: Received from the WineQ Beta Club as part of my WineQ November 2008 order, 11/20/08. WQ: "From the Winery Kendric Vineyards is a vigneron's operation, making wine from the ground up. We've tended our wines through every stage of their development, from site selection, to planting, to farming the vineyards, to making the wine. We are based in Marin, but have roots (viticulturally and otherwise) in Amador County in the Sierra foothills. We produce Pinot Noir from the maritime climate and shale/sandstone soils of Marin and Syrah from the continental climate and granitic/volcanic soils of the Shenandoah Valley. Tasting Notes Blueberry, cranberry and plum fruit elements gradually yield to the vineyard's characteristic cardamom, mace, sandalwood, tea and tobacco components as the wine breathes. The general flavor profile skews toward the dusky and cool. The '06 is a bit more focused than the '05 and has a slightly firmer structure in terms of both acidity and grip. In its youth, the wine, particularly the finish which starts out pretty tight, benefits from decanting. This wine has been purposely bottled without a foil capsule. Composition 100% Pinot Noir Appellation Marin County Alcohol 13.9%"

My Notes: Had with lunch at BJ's for the 1st ever PDB Oncology Movie Day, picked out by myself, 11/19/08. BBW: "Bearboat is aged in French oak for ten months. The wine has a beautiful cherry like color and has tastes of fresh strawberries and raspberries. The Bearboat Pinot Noir is a perfectly balanced red. It nicely accompanies lamb, beef and pork."

My Notes:

My Notes: Received from Lenn of Lenndevours while at the Unconference session of the 1st annual North American Wine Bloggers Conference, 10/26/08. FWC: "Residual Sugar: 0% Alcohol: 12% Bottle Size: 750ml Grape Variety A vinifera grape that calls the Finger Lakes home. It thrives in our rich mineral shale soil and is known for its refreshing acidity. Tasting Notes This, our special signature wine, has achieved great heights making it the perfect food wine. The fruit driven nose of melon, fresh pear and citrus is followed by a bracing taste of steely lime with an underlying mineral backbone. It has a palate cleansing edge that wine aficionados cherish. Food Pairings Enjoy with Turkey, Shell Fish and Stuffed Pork Chops!"

My Notes: Had while in Napa at my parents for Pops' birthday dinner, courtesy of Pops, 11/01/08. BVC: "Appellation: Carneros Composition: 88% Merlot, 12% Syrah Winemaker: Jeff Stewart Acid/pH: 0.56/3.68 Residual Sugar: Alcohol: 13.8 Case Production: 7017 Bottled: Aprl 19, 2007 Released: January 2008 Vintage Timely budbreak in March 2005 kicked off a relatively normal season. Some light rains in spring missed Carneros during bloom and fruit set, so our crop levels were average to slightly above average in most blocks. The heavy fruit set required aggressive fruit thinning throughout the growing season to achieve optimal fruit development. We harvested this Merlot between October 19th and 28th after a very cool September and warmer October during which the fruit developed great concentration and complexity. Winemaking The Merlot grapes were handpicked at night to preserve fruit character. The grapes were then hand-sorted on our belt system and gently destemmed before a five day cold soak which increases color, fruit essence and structure. Following primary and malolactic fermentation in open top fermentors, the wine was aged in a combination of French and American oak barrels (33% new) for 13 and-a-half months. For the final blend, a small amount of Syrah was added to bring more depth and complexity to the finished wine. Winemaker's Notes This 2005 Carneros Merlot is beautifully balanced and rich, a testament to our Carneros estate fruit, showing aromas of cassis and roasted coffee beans are followed by toasty oak, black cherry and sweet vanilla and flavors of black cherry, green tea and spice with hints of earth and tobacco. It has a supple mouthfeel and finishes with polished tannins. This versatile wine pairs well with many dishes, including roasted tomato-sauce on pasta, rack of lamb or herb roasted chicken. It is equally delicious paired with a cheese course featuring aged Gouda or a tangy blue cheese like Point Reyes. Merlot shines in the long, cooler growing season of Carneros. Our estate vineyards are planted with 75 acres of Merlot in a variety of exposures and soil type – all on the warmer, more inland hillsides of the region – giving winemaker Jeff Stewart a rich palette of flavors from which to choose. An impressive example of Carneros fruit, the Carneros Merlot is well balanced, full–bodied and packed with pomegranate and chocolate. Multiple layers unfold with each sip and round, smooth tannins promise great aging potential. This versatile food wine that pairs well with lamb, red meat, flavorful tomato–sauced pastas, filet mignon, lasagna or even herb roasted chicken"

My Notes: Had while in Napa at my parents for Pops' birthday dinner, courtesy of Moms, 11/01/08. NCW: "Our 2006 Chardonnay is a blend of Nevada County grapes produced from the Jewett and Smith Vineyards. The wine was cool-fermented and barrel aged in French oak. It offers delightful aromas of pear, green apple and pineapple balanced with the rich and creamy flavors of toasted vanillin oak. Delicious as an apéritif and perfect with food, try this wine with grilled chicken or a favorite seafood recipe. Varietal Composition: 100% Chardonnay 60% Smith Vineyard, 40% Jewett Vineyard Cases Produced: 653 Alcohol: 14.5% Total Acid: .68 pH: 3.76 Residual Sugar: 0.3%"

My Notes: Had while in Napa at my parents for Pops' birthday dinner, courtesy of Pops, 11/01/08. AVV: "Appellation Alexander Valley Grape Varietal Cabernet Sauvignon Barrel Regimen Aged for 14 months in French and American oak including 25% new barrels Alcohol (by volume) 14% There are few places better suited for Cabernet Sauvignon than the Alexander Valley, which is why it's become our signature wine. Warm summer days tempered by morning coastal fogs combine to help create a refined Cabernet that is at once approachable upon release, yet with the fortitude to develop with time. The 2006 is the result of a roller coaster year that meant smaller yields than we experienced the previous year. Yet it also brought a wine with richer colors and better balance. In the glass, the 2006 Estate Cabernet displays big aromas of black cherry, cassis, cocoa powder and plum and flavors of cassis, black cherry and plum along with soft, integrated tannins. This is certainly a great wine to serve with beef, whether braised short ribs or a Tuscan steak rubbed with olive oil and rosemary."

My Notes: Had at Heff's for a Sunday night dinner with him, Jade and us and our pooches, 10/12/08. This was courtesy of Jade. EW: "A beautiful blend of four Paso Robles vineyards, with an abundance of wild berries flavors, sweet toasted oak and bright juicy tannins."

My Notes: Had at the 2008 Systemic Hedgehog All-Hands reception at Genentech, 11/17/08.

My Notes: Had at the 2008 Systemic Hedgehog All-Hands reception at Genentech, 11/17/08. EE: " In Estancia's quest to make a great Merlot they include fruit from two regions. They chose cool climate Monterey grapes for the exceptional texture they provide and Paso Robles for the rich California red berry characters the region imparts in the finished wine. By blending fruit from the two appellations, they were able to craft a vibrant, delicious Merlot. The 2005 vintage in Monterey and Paso Robles embodied a variety of weather patterns. The early part of the season was cool, with punctuated periods of warm weather. Those warm periods coincided with bloom for much of the Merlot, which is particularly delicate at that time. The result is a bright and full Merlot with ripe, concentrated flavors. Wine Profile: Vintage: 2005 Wine Type: Red Wine Varietal: Merlot Appellation: Central Coast Aging: 15 months in American and French oak, 25% new Alcohol %: 13.5"

My Notes: Received from my WineQ in the October shipment, 10/08. WQ: "Composition 100% Pinot Noir Appellation Monterey County Alcohol 13.7% pH 3.55 TA .55g Aged for 18 months Aged in A proprietary mix of new French oak (40%), new Appalachian oak and 3 year-old American oak Production 180 cases From the Winery Exhibiting the intense dark fruits and beautiful acid balance typical of a Tom Stutz Pinot Noir, the 2004 La Rochelle Monterey Pinot Noir is showing beautifully now and will age gracefully for the next 3-5 years. Tasting Notes Compared to the 2003 offering, the 2004 Pinot Noir, Monterey expresses fruit a bit more diffidently. With aeration, aromas of cranberry, red cherry, anise and cinnamon come to the fore. As is customary, subtle hints of wood serve as a foundation for the intensity of the wine's aromatics and flavors. On the finish, this vintage's differences are also obvious in the wine's gorgeous acidity and elegant structure."

My Notes: Tasted after Twitter Taste Live #5, 11/15/08, courtesy of Thea and Lisa. Prerelease.

My Notes:

My Notes: Had with the Friday night dinner during the 1st annual North American Wine Bloggers Conference in Santa Rosa, California, 10/24/08. PW: "Technical Information Appellation: Dry Creek Valley Barrel Aging: 48 months Alcohol: 19.6% ph: 3.77 Total acidity: .555g/100ml Residual sugar: 4.2% Bottled: November 2006 Production: 950 cases Vineyard Sources The grapes for this dessert wine came from Pedroncelli’s estate vineyard in Dry Creek Valley. The four acre vineyard was established in 1995. The following Port varietals are included with an acre each: Tinta Madeira, Tinta Cao, Touriga, and Souzao. Each varietal matures at a slightly different rate but are picked at the same time. They are harvested as a field blend so that certain of the varieties contribute acid, color and flavor components. This is the fourteenth vintage produced at Pedroncelli. Winemaking The ripened grapes are brought into the winery, destemmed and crushed. Yeast is added to start the fermentation; it continues for several days until we stop the fermentation by adding neutral grape spirits. The addition of spirits ceases the fermentation and leaves a small amount of residual sugar. The young wine is then aged in seasoned American oak barrels. Aging for three years softens and matures the wine. The wine was bottled in 500ml bottles. Winemaker's Tasting Notes Deep purple in color. Ripe berries, caramel and toffee aromas lead to a flavorful dessert wine with spicy clove, raspberry and cream soda highlights. A very complex and rich dessert wine. This port will gain nuances over the years and will be enjoyed with great reward. The 1990 Port (recently tasted) is showing some fine tawny-like characteristics and holding its flavor wonderfully."

My Notes: Had with the Friday night dinner during the 1st annual North American Wine Bloggers Conference in Santa Rosa, California, 10/24/08. Also had at the lunch during the Dry Creek Valley Hike 2 at Quivira, 10/25/08. QV: "Appellation: Dry Creek Valley, Wine Creek Ranch Varietal Mix: 100% Grenache Fermentation: 10 days in open top stainless steel Aging: 16 months in 90% neutral oak, 10% new Alcohol: 15.9% Production: 999 cases, bottled in March 2008 Release Date: June 2008 Winemaker: Steven Canter Description All of us at Quivira Vineyards are very excited about what we have achieved with Grenache in the last few years. While it is still a fairly new arrival in the Dry Creek Valley, Grenache clearly finds our Mediterranean climate to its liking. While you will hear me often preach the importance of moderate yields in the vineyard, in no variety it is more important than here. Left to its own nature, Grenache will set a very bountiful crop of up to ten tons per acre. In a hot climate like the central valley, you may be able to ripen such a crop to the point where a pleasant if somewhat neutral jug wine can be made. But as you can well imagine, that is not my goal here. In 2006 we made at least four separate passes through the vineyard selectively dropping clusters from weak shoots or ones that had been bleached by the sun. After the final drop we had reduced the yield down to 3.25 tons per acre. This reduced crop load allowed the vines to focus all their energy on the remaining fruit giving us far greater concentration than we had ever seen from these vines in the past. I am sure that this severe selection is what gave us a wine that moves past the simple strawberry aromatics of many a new-world Grenache, and shows the more savory and spicy notes that are found in the great wines of the southern Rhone Valley. I often describe Grenache as being Pinot Noir’s more gregarious cousin from the south. Sure, it is not the most tannic or darkest of wines, but remember that you can’t taste color. Where its appeal lies is in its velvety texture and seductive nose of spice, earth and fruit. It is also one of the most versatile wines at the table. Poached halibut or raw oysters do not go with Grenache, but virtually everything else on earth does. If you doubt this, buy a case, and over the next year try it with all of your favorite dishes and I’m sure you’ll agree. -Steven Canter, Winemaker"

My Notes: Had with the Friday night dinner during the 1st annual North American Wine Bloggers Conference in Santa Rosa, California, 10/24/08. DVV: "Technical Data: Grapes 100% Sauvignon Blanc Appellation: Sonoma County Harvest: August 25 - September 19, 2007 Fermentation: Cold fermented in stainless steel tanks at 52º for 35 days Barrel Aging: None Alcohol: 13.5% Total Acidity: 0.58 pH: 3.51 Residual Sugar: Dry Aging Potential: 3 - 5 years Winemaker Comments: At first swirl, the 2007 vintage of our Sonoma County Fumé Blanc presents intense aromas of lemon-lime, ruby grapefruit and fresh cut grass. After a couple of minutes in the glass, more subtle hints of kiwi and guava begin to reveal a complex wine. On the palate, this wine is truly delicious with excellent viscosity and length showing more fresh fruit flavors and very balanced acidity. The 2007 vintage was excellent for us, and this wine shows just how good the Sauvignon Blanc varietal can be at our winery."

My Notes: Tasted during the 1st annual North American Wine Bloggers Conference in Santa Rosa, California at the New Zealand Wines tasting, 10/24/08. PRV: "Welcome ...to Prophet’s Rock Vineyard, dedicated to the production of premium quality Pinot Noir, Riesling and Pinot Gris. The Prophet’s Rock philosophy is a commitment to produce truly “Central Otago” regional styles."

My Notes: Tasted during the 1st annual North American Wine Bloggers Conference in Santa Rosa, California at the New Zealand Wines tasting, 10/24/08. TCR: "

My Notes: Tasted during the 1st annual North American Wine Bloggers Conference in Santa Rosa, California at the New Zealand Wines tasting, 10/24/08. HV: "Residual Sugar: 7.5 g/litre TA: 7.5g/l pH: 3.15 Alcohol: 12.5% Huia Brut is a Traditional Method sparkling wine. 2002 was an excellent year in Marlborough with good flavour development and acid balance in the grapes. This vintage is a blend of: 55 % Pinot Noir and 45 % Chardonnay. The grapes were hand picked and whole bunch pressed. Then the juice was racked off to barrels for fermentation. A variety of wine yeasts were selected and a warm fast ferment was encouraged. The base wines underwent full malolactic fermentation and were aged on gross lees for 7 months in old French oak. The secondary yeast fermentation was conducted in the bottle. Huia Brut was aged on the yeast lees for five years. The bottles were hand riddled over a five week period before disgorging. The 2002 Huia Brut displays an excellent fine bead and good bubble retention. The nose shows lovely bready and biscuity characters with an underlying toastyness. The Palate is rich in peach fruit with ripe citrus flavours. There is a delicate creaminess ending with a long elegant dry finish. Huia Brut is delicious with: canapés, fresh and oven baked oysters, sushi , smoked salmon and fresh seafood."

My Notes: Tasted during the 1st annual North American Wine Bloggers Conference in Santa Rosa, California at the Dry Creek Valley tasting, 10/24/08. THVW: "Mouthwatering aromas of bright red raspberry and strawberry are complimented by bramble, white pepper and spicebox. Medium bodied in the mouth, with lingering flavors of juicy red berries and spic