My Notes: Tasted at the Santa Lucia Highlands Wine Artisans "Highlands' Fling Gala," 05/16/09 at Hahn Family Winery in Soledad, CA. I attended courtesy of Hahn Family Wines with the Brix Chicks' Xandria and Liza. PV: "Appellation: Santa Lucia Highlands – Monterey County Vineyard Site: 8 acres on southeast facing slope at 400 ft. elevation 20 miles from the coast. Coordinates: 36 26 33 N 121 26 31 W Soil: Arroyo Seco sandy loam Clone/Rootstock: Estrella River on 5-C. Planted in 1996 Vineyard mgmt.: N/S rows, 8x5 spacing, 1089 vines per acre Vertical shoot positioning, spur pruned, uni-lateral cordon Harvest: October 31; average yields 2.3 TPA Juice statistics: 27 brix, pH3.7, TA 6.3 g/l Vinification: Hand sorted 100% destemmed Open top fermenters 1-3 ton size with two daily punch downs. Yeast:D-80, D-254 Malo: Indigenous 22 months in 40% new French oak- Marsannay. Bottled 7/28/08 unfined and unfiltered. Wine profile: 100% Syrah, alcohol 14.6% Case production: 150"

My Notes: Tasted at the Santa Lucia Highlands Wine Artisans "Highlands' Fling Gala," 05/16/09 at Hahn Family Winery in Soledad, CA. I attended courtesy of Hahn Family Wines with the Brix Chicks' Xandria and Liza. SSW: "Technical Details: 2006 Santa Lucia Highlands Pinot Noir Vineyard: Santa Lucia Highlands, Central Coast Clone: 667 Soil: Loam Rootstock: 1103 Paulson Harvest Date: September 28, 2006 Bottling Date: May 22, 2008 Release Date: October 1, 2008 Brix: 24.5 pH (final): 3.69 Residual Sugar: 0.1 Alcohol (final): 14.1% Primary Yeast: RC 212, BM 45, Assmanshausen Aging: 20 months 30% new French oak Cases Produced: 250 Recommendation: Drink Now through 2012 Production Notes: The 2006 Pinot Noir was harvested at 24.5 brix early in the morning on September 28, 2006. After harvest, the berries were cold soaked for two days to extract maximum character and color from the skins. Fermentation was done in three small lots with separate combinations of traditional Pinot Noir yeast selections and the addition of an Italian strain typically used in the Brunelo di Montalcino, which helped to add another dimension of deep color and dark cherry fruit qualities. Punch down for this wine was done entirely by hand. After fermentation, the new wine was transferred to a combination of 30% new and 70% neutral French oak barrels for aging. Following malolactic fermentation, the wine was left for a total of 20 months barrel aging. The 2006 Pinot Noir was bottled in the spring of 2008. Accolades: Bronze Medal at the 2009 San Francisco Chronicle Wine Competition. Tasting Notes: The fruit for the 2006 Pinot Noir comes from a highly regarded region on the Central Coast that features difficult soils that challenge the vines while bringing out incredible flavors. The 2006 vintage expresses earthy, floral and fruit aromas including wild berry, cherry and heirloom tomato fruit with a hint of anise, peppermint and maple spices. The French oak barrel aging lends notes of bourbon vanilla and coconut. A long finish of refined tannins completes the experience. This wine pairs deliciously well with grilled salmon, pork chops and lightly sauced pasta dishes. Wine and Music Pairing: The 2006 Six Strings Pinot Noir is a magical wine and you can take it to another level with the sound of a great guitarist playing the blues."

My Notes: Tasted at the Santa Lucia Highlands Wine Artisans "Highlands' Fling Gala," 05/16/09 at Hahn Family Winery in Soledad, CA. I attended courtesy of Hahn Family Wines with the Brix Chicks' Xandria and Liza.

My Notes: Tasted at the Santa Lucia Highlands Wine Artisans "Highlands' Fling Gala," 05/16/09 at Hahn Family Winery in Soledad, CA. I attended courtesy of Hahn Family Wines with the Brix Chicks' Xandria and Liza. Tied for the day's favorite wine! PV: "The Vineyard: Vigna Monte Nero Vineyard is located in the Santa Lucia Highlands American Viticiultural Area. The Santa Lucia Highlands is a raised bench of land that overlooks the Salinas Valley, due west of the towns of Gonzales and Soledad. It is an interesting viticulture area because of the strong winds that consistently blow in off the Monterey bay every afternoon, which cool the vineyards and prolong the grapes hang-time. It is owned by Ray Franscioni. The map shows the location of the Vigna Monte Nero Vineyard in relation to Sleep Hollow and Garys’ Vineyards. The Vintage: The long cool growing season allowed the wine to develop full ripe fruit flavors while retaining excellent natural acidity. Cool conditions throughout the harvest season allowed us to pick the fruit at the moment of optimal maturity. Winemaking: The grapes were 100% de-stemmed and lightly crushed into small open-topped fermenters. The must was chilled to 55 degrees Fahrenheit and cold soaked for four to six days.. According to traditional methods, punch downs are performed daily by hand. After fermentation the wine was pressed off directly into French oak barrels where it underwent malo-lactic fermentation and was aged for 11 months on the lees. The Wine: This wine has deep ruby color; complex aromas of black cherry, blackberry, ripe plum, spice, toast and smoke. Velvety texture and a rich mouthfeel are backed up by soft tannins. It will continue to improve with three years in the cellar. Only 70 cases were made. Technical Data: Production 70 cases Release Date February 1st , 2009 Alcohol 14.5 % by vol. Aging 10 months in French oak barrels (33% new) Bottle Size 750 ml Suggested Retail $33.00 Suggested Food Pairings: This versatile wine pairs well with grilled meats, poultry, ripe cheeses and certain seafood items."

My Notes: Tasted at the Santa Lucia Highlands Wine Artisans "Highlands' Fling Gala," 05/16/09 at Hahn Family Winery in Soledad, CA. I attended courtesy of Hahn Family Wines with the Brix Chicks' Xandria and Liza.

My Notes: Tasted at the Santa Lucia Highlands Wine Artisans "Highlands' Fling Gala," 05/16/09 at Hahn Family Winery in Soledad, CA. I attended courtesy of Hahn Family Wines with the Brix Chicks' Xandria and Liza.

My Notes: Tasted at the Santa Lucia Highlands Wine Artisans "Highlands' Fling Gala," 05/16/09 at Hahn Family Winery in Soledad, CA. I attended courtesy of Hahn Family Wines with the Brix Chicks' Xandria and Liza. MAW: "The Vineyard: The grapes were sourced from the Sleepy Hollow Vineyard in the northern end of the Santa Lucia Highlands American Viticultural Area (AVA). The Santa Lucia Highlands is a raised bench of land that overlooks the Salinas Valley, due west of the town of Gonzales. It is an interesting viticultural area because of the strong winds that consistently blow in off the Monterey Bay every afternoon, cooling the vineyards and preserving the natural acidity present in the fruit. The Vintage: Fruit set was moderate to low. The long cool ripening conditions allowed the grapes to retain exceptional acidity. Winemaking: The grapes were 100% destemmed, crushed and gently pressed into a tank for cold settling overnight. The next day they were racked into 100% French oak Barrels, 40 % of which were new. Each barrel from that point on was treated Individually. Using a variety of cultured and indigenous yeasts the wines were fermented to dryness. The barrels were topped up and aged on their lees. During ageing they were routinely stirred and underwent complete malo-lacic fermentation. After 11 months of barrel age, the wines were racked, blended, settled and then bottled without fining or filtration. The Wine: Golden straw color, bright fruit aromas of pear and citrus, toasty oak, vanilla, toasted nuts, and a buttery finish. It is rich and ripe with excellent acidity. Technical Data: Production:300 Cases Release Date: October 1, 2007 Alcohol: 14.5 % by vol. Ageing: 10 months in French oak (40 % new) Bottle Size: 750 ml. Suggested Food Pairings: This wine pairs well with fish, shellfish, and poultry or as an aperitif."

My Notes: Tasted at the Santa Lucia Highlands Wine Artisans "Highlands' Fling Gala," 05/16/09 at Hahn Family Winery in Soledad, CA. I attended courtesy of Hahn Family Wines with the Brix Chicks' Xandria and Liza. HFW: "Technical Data Appellation Santa Lucia Highlands Varietal Composition 100% Pinot Noir Brix at Harvest 25-26 Cooperage 40% new Daragud Jaegle,Seguin Moreau,Mercurey, LeRoi Total Acidity 0.61 g/100 mL Total pH 3.6 Residual Sugar Dry Alcohol 14.80% Release Date 2/2/09 Cases Produced 1400 6pks Bottle Size 750 ml Located in the Santa Lucia Highlands of California’s Monterey County, Lucienne Vineyards produces premium estate bottled Pinot Noir from the Nicolaus Hahn Family Wine Estate. Lucienne Vineyards takes its name from two sources: Nicky Hahn’s middle name – Lucien, and Santa Lucia, the Patron Saint of Light. Santa Lucia is known for arriving with a crown of candles to bring light to the darkness during the yuletide and winter solstice. Her crown of candles graces our label. Doctor’s Vineyard sits just south of midway in the warmer end of the Santa Lucia Highlands. The long cool-climate growing season creates grapes with tremendous character that show more bold fruit flavors than in fruit from vineyards just a few miles away closer to Monterey Bay. Grapes from Doctor’s Vineyard make wine with great complexity and depth. The Lucienne Vineyards 2007 Doctor’s Vineyard Pinot is the second release from this vineyard.. The wine was made from clusters picked solely from Hahn’s own Doctor’s Vineyard. Below average temperatures, coupled with minimal rainfall in the winter of 2007, caused a delayed bud break. Normally, the average rainfall in the Santa Lucia Highlands ranges from 12 to14 inches; this vintage experienced about half of normal precipitation. The summer months were typical with early morning fog burning off by mid morning, followed by drying breezes. Because of drought-like conditions, irrigation was monitored very closely which allowed the vines to develop enough foliage, while maintaining the perfect level of stress which helped prevent excessively large grapes. These dry seasonal conditions led to very small berries and clusters. The quality of the small crop of Pinot Noir was then elevated even further during the warm Indian summer in early fall which allowed powerful, yet beautiful, flavor and tannin development. The grapes were harvested October 2 through 4, 2007 hand-sorted, de-stemmed, crushed and loaded into 3-ton open-top fermentors. The juice was then cold soaked for 3 days at 45 degrees. BGY yeast was used for fermentation at 80 to 85 degrees Fahrenheit with punch down three times per day. Free run was drained off straight to barrel (40% new French oak including coopers such as Seguin Moreau, Dargaud, Jaegle and DeMercurey). Press wine was separated and in the end was not included in the final blend. This vintage of Lucienne Doctor’s Vineyard Pinot Noir, comprised of Calera, 115 and 113 clones, was barrel aged for 14 months prior to bottling in January of 2009. Lucienne 2007 Doctor’s Vineyard Pinot Noir is an aromatic wine that exhibits aromas of dark chocolate, cherry and brown sugar blended with hints of allspice, cardamom and a light, pleasing touch of oak. The mouthfeel is spicy and dynamic which leads nicely to a finish filled with rich, soft tannins."

My Notes: Tasted at the Santa Lucia Highlands Wine Artisans "Highlands' Fling Gala," 05/16/09 at Hahn Family Winery in Soledad, CA. I attended courtesy of Hahn Family Wines with the Brix Chicks' Xandria and Liza. HFW: "Technical Data Appellation Santa Lucia Highlands Varietal Composition 100% Pinot Noir Brix at Harvest 25-26 Cooperage 50% new Daragud Jaegle,Seguin Moreau,Mercurey, LeRoi Total Acidity 0.61 g/100 mL Total pH 3.6 Residual Sugar Dry Alcohol 14.8% Release Date 2/5/2009 Cases Produced 1400 6pks Bottle Size 750 ml Located in the Santa Lucia Highlands of California’s Monterey County, Lucienne Vineyards produces premium estate bottled Pinot Noir from the Nicolaus Hahn Family Wine Estate. Lucienne Vineyards takes its name from two sources: Nicky Hahn’s middle name – Lucien, and Santa Lucia, the Patron Saint of Light. Santa Lucia is known for arriving with a crown of candles to bring light to the darkness during the yuletide and winter solstice. Her crown of candles graces our label. The Lone Oak Vineyard in the Santa Lucia Highlands is positioned to take advantage of some of the best grape growing conditions in California for ultra-premium Pinot Noir. The southeast facing slopes sit above the fog, allowing the vines to take full advantage of the sun. This long sun exposure, combined with the cool temperatures from the Monterey Bay, creates a longer growing season which in turn increases the complexity in the fruit. The Lucienne Vineyards 2007 Lone Oak Vineyard Pinot Noir is the third single vineyard program release from this winery owned by Hahn Estates. The Lone Oak Vineyard is a small and prestigious vineyard located in the cooler, northern sector of the Santa Lucia Highlands Appellation. Below average temperatures, coupled with minimal rainfall in the winter of 2007, caused a delayed bud break. Normally, the average rainfall in the Santa Lucia Highlands ranges from 12 to14 inches; this vintage experienced about half of normal precipitation. The summer months were typical with early morning fog burning off by mid morning, then followed by drying breezes. Because of drought-like conditions, irrigation was monitored very closely which allowed the vines to develop enough foliage, yet kept them perfectly stressed which helped prevent excessively large grapes. These dry seasonal conditions led to very small berries and clusters. The quality of the small crop of Pinot Noir was then elevated even further during the warm Indian summer in early fall which allowed powerful, yet beautiful, flavor and tannin development. The grapes were harvested October 3 through 5, 2007 and then hand-sorted, de-stemmed, crushed and loaded into 3-ton fermentors. BGY yeast was used for fermentation at 85 to 90 degrees Fahrenheit with punch down three times per day. Free run was drained off to barrel (50% new French oak including coopers such as Seguin Moreau, Dargaud, Jaegle and DeMercurey). Press lots of wine were not used in the final blend. This vintage of Lucienne Lone Oak Vineyard Pinot Noir, comprised of 667, 2A and Pommard clones, was barrel aged for 14 months prior to bottling in January of 2009. The 2007 Lone Oak Pinot Noir tantalizes with aromas of wild cherry, juicy raspberry and hints of leather interlaced with bright pomegranate and earthy mushroom flavors. The silkiness on the palate leads into a feminine, well-choreographed and elegant finish."

My Notes: Tasted at the Santa Lucia Highlands Wine Artisans "Highlands' Fling Gala," 05/16/09 at Hahn Family Winery in Soledad, CA. I attended courtesy of Hahn Family Wines with the Brix Chicks' Xandria and Liza. MSW: " With this vintage, the Mer Soleil Chardonnay label now proudly displays the Santa Lucia Highlands appellation. We are pleased to be able to specify the growing area of our fruit and all it represents in the bottle. Our Chardonnay from the Mer Soleil Vineyard, located in this cool, dry part of Monterey County on land we began cultivating in 1988, is now at full maturity. The sea (“Mer”) and sun (“Soleil”) climate of this coastal appellation causes morning and evening fogs and warm, bright afternoons, a combination that helps produce the high-quality fruit we use to make this California-style Chardonnay. Using multiple clones of Chardonnay, the vines are trained on three different trellis systems to enhance the potential for ripening, thinning and shading. Our familiarity with the property allows us to pick the vineyard blocks at peak conditions for extracting maximum quality. Harvest began the 12th of October with clusters showing the dark gold, almost amber color we look for, and continued through the first week of November. Individual lots received extensive aging in French oak barrels, about 40 percent new, before bottling. Tasting notes: Soft gold color. Richly perfumed nose, with light notes of honeysuckle, truffle and buttery oak. Full, layered flavors of tropical fruit are balanced by a bright acidity of sweet citrus, and linger though the long, creamy finish. Charlie Wagner II Winemaker Release Date: June 2008"

My Notes: Tasted at the Santa Lucia Highlands Wine Artisans "Highlands' Fling Gala," 05/16/09 at Hahn Family Winery in Soledad, CA. I attended courtesy of Hahn Family Wines with the Brix Chicks' Xandria and Liza.

My Notes: Tasted at the Santa Lucia Highlands Wine Artisans "Highlands' Fling Gala," 05/16/09 at Hahn Family Winery in Soledad, CA. I attended courtesy of Hahn Family Wines with the Brix Chicks' Xandria and Liza. PV: "“In Burgundy, the word Fâite suggests a summit or mountaintop. Here at Paraiso, Fâite represents the pinnacle of four decades experience growing world-class Pinot Noir…� Vintage: 2006 Vineyard: Paraiso Estate, Block Seven Vinifera: Dijon Clones 667, 115 Cooperage: 6 French Oak Barrels, Seguin-Moreau, Marsannay Production: 1799 Bottles Debut: Paraiso Tasting Panel 9/26/08 Release Price: $65 Release Date: November ‘08 Winemaker: Dave Fleming"

My Notes: Tasted at the Santa Lucia Highlands Wine Artisans "Highlands' Fling Gala," 05/16/09 at Hahn Family Winery in Soledad, CA. I attended courtesy of Hahn Family Wines with the Brix Chicks' Xandria and Liza. PV: "Our rarest Pinot, with only a few barrels produced of this very special wine off the estate's best blocks, from just ten barrels. GOLD MEDAL - L.A. INTERNATIONL WINE & SPIRITS COMPETITION 91 POINTS, EXCEPTIONAL- THE WINE NEWS Vintage 2006 Varietal Pinot Noir Growers Rich and Jason Smith Winemaker David Fleming Appellation Santa Lucia Highlands Vineyards West Terrace Alcohol 14.50% Barrel Aging 19 Months Cooperage French Cases Made 227 Consume 2008 through 2012 Residual Sugar .03 / 5.60 g/L"

My Notes: Tasted at the Santa Lucia Highlands Wine Artisans "Highlands' Fling Gala," 05/16/09 at Hahn Family Winery in Soledad, CA. I attended courtesy of Hahn Family Wines with the Brix Chicks' Xandria and Liza. PV: "Vintage 2007 Varietal Pinot Noir Growers Rich and Jason Smith Winemaker David Fleming Appellation Santa Lucia Highlands Vineyards Paraiso Estate Alcohol 14.00% Barrel Aging 18 Months Cooperage French Cases Made 8990 Consume 09 through 12 Residual Sugar .04% / 5.55 g/L Paraiso's flagship varietal, from some of the oldest plantings in the Highlands - wonderful Burgundian character: rich cherry and plum flavors with hints of spice, smoke, and toasty oak. All wrapped by structuring tannins and acidity. Amazingly food-versatile: salmon, roast chicken, beef tenderloin, you name it... 92 POINTS, WINE SPECTATOR GOLD MEDAL- San Francisco Chronicle International Wine Competition"

My Notes: Tasted at the Santa Lucia Highlands Wine Artisans "Highlands' Fling Gala," 05/16/09 at Hahn Family Winery in Soledad, CA. I attended courtesy of Hahn Family Wines with the Brix Chicks' Xandria and Liza. PV: "Vintage 2005 Varietal Chardonnay Growers Rich and Jason Smith Winemaker David Fleming Appellation Santa Lucia Highlands Vineyards Block 3 Eagles' Perch Alcohol 14.20% Barrel Aging 12 Months Cooperage 6 Barrels, French Oak Cases Made 235 Consume Now through 2010 Residual Sugar .04 / 550 High up on the mountainous Paraiso estate is one particular block of thirty year old vines, overlooked by a craggy oak tree – the favorite vantage point for a nesting pair of golden eagles. These few prized rows of Chardonnay grapes exhibit the true Paraiso "terroir� – rich tropical fruit characters backed by a focused, Burgundian minerality and crispness. For this very limited debut offering, winemaker David Fleming conducted a barrel fermentation in primarily two-year-old French cooperage. A four month “sur lie� stirring program added further complexity and mouthfeel. The resulting Blanc is a revelation: rich and powerful, yet balanced and food-versatile. "Gold Medal" - L.A. County Fair"

My Notes: Tasted at the Santa Lucia Highlands Wine Artisans "Highlands' Fling Gala," 05/16/09 at Hahn Family Winery in Soledad, CA. I attended courtesy of Hahn Family Wines with the Brix Chicks' Xandria and Liza. This wine was tied for my favorite for the day!

My Notes: Bought at BevMo to drink at Spoontonic, 07/02/09. DBR: "After a normal winter and an exceptionally mild month of April 2007, the months of June to August were cool with less sun than average. Once in a while does no harm and the wonderful sunny, warm months of September and October improved the harvest. Réserve Spéciale Bordeaux White is selected exclusively from the Entre-Deux-Mers region. Crystal-clear straw-yellow colour. Powerful and aromatic on the nose, with the dominant exotic aromas (citrus, lychees) of Sauvignon Blanc. Full-bodied attack, developing a lively fresh taste with intense aromas of grapefruit and lime on the finish. Both lively and full of flavour."

My Notes: Had at movie night at Heff's, courtesy of him, 06/08/09. LRW: "Alcohol . . . . . . . . . 14.7% pH . . . . . . . . . . . . . . . . . 3.46 TA . . . . . . . . 0.64g/100ml RS . . . . . . . . . . . . . . . . . .Dry t’s 9:46 in the morning on a Friday in early October, and I find myself at the Winery in front of my computer and two glasses of the next Club La Rochelle release: 2005 Pinot Blanc, Distant Bay Vineyard, Arroyo Seco. The theme song from Deliverance is running through my brain, duh, duh, DUM, duh, duh…as I experience this wonderful wine from both a Riedel “Magnum” and Riedel Pinot Noir glass (my own version of “Dueling Banjos”.) The differences are quite remarkable. My family has been making Pinot Blanc from Monterey County for decades both in the style of barrel-fermented, sur-lie aged seriousness and as part of a more fruit-forward blend. Tom Stutz has kept up the tradition of the former style with this vintage. In both glasses, the wine is a beautiful pale golden color, perfectly clear. It is in the nose that the first dramatic differences show. In the Magnum glass (we use this glass for Cabernet in the Steven Kent Barrel Room) aromas of tropical fruit and orange marmalade come to the fore. In the Pinot glass, those tropical notes become much more defined…ripe Pineapple— with just the slightest candied edge—orange oil, and the most subtle aroma of Savory lingering in the background. From the Magnum glass, the wine has a satisfyingly unctuous texture to it; it really coats the tongue. From the Pinot glass, the wine’s balancing acidity is expressed fully providing very clean fruit-centric flavors. The wine feels bigger to me from the Magnum glass—bigger, with a hint of barrel on the finish. The Distant Bay Vineyard which has also served as a source of Syrah for La Rochelle in the past is located in the Arroyo Seco appellation. The cool climate there is perfect for the growing of great Pinot Blanc (a genetic mutation of the more widely grown Pinot Noir). After harvest, the 2005 Pinot Blanc was barrel-fermented in a combination of older French and American oak barrels. Because we wanted to emphasize the round, ripe fruit notes, the wine saw limited sur-lie aging, being racked off the lees and back into barrel after about 60 days. The absence of malo-lactic fermentation was a wine-making decision intended to emphasize the balancing acidity with which Arroyo Seco blessed the fruit. Only 156 cases of this wine were made first for members of Club La Rochelle. The wine will be released at the end of October and will cost $26 per bottle."

My Notes: Bought at a huge discount off of the private client list of JJ Buckley's Alex Shaw, 06/03/09. MdC: "80% Temp, 20% Gar"

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My Notes: Had at Nancy & Steve's for Father's Day, 06/21/09.

My Notes: Had at Nancy & Steve's after dinner for Steve's Bday & Father's day, 06/20/09.

My Notes: Received as a sample from Michelle Fleming of Benson Marketing. Had for dinner for Steve's 55th, 06/20/09.

My Notes: Received as a sample courtesy of Michelle Fleming of Benson Marketing, 06/03/09. N: "HARVEST DATE March/April 2008 VINEYARDS East Coast, New Zealand VARIETIES Pinot Grigio HARVEST ANALYSIS PH: 3.35 T.A: 7g/l Brix: 22 BOTTLING DATE September 2008 WINE ANALYSIS PH: 3.48 T.A: 5.86 g/l Alc: 12.5 % vol. RS: 4.5g/l V I N I F I C A T I O N New Zealand enjoyed a particularly long, dry summer in 2008. Favourable weather patterns throughout flowering and fruit set provided good crop quantities, with drought conditions ensuring superior ripening and flavour development throughout all grape growing regions. The grapes were harvested at optimum maturity, with excellent flavor, sugar and acid profiles. The berries were evenly coloured with a typical shade of light grey and flecked with red and pink. Upon harvesting all fruit was crushed and destemmed. Fermentation was carried out exclusively in stainless steel tanks, using yeast selected for their ability to accentuate both aromatics and mouth feel. The slow, cool ferment was stopped early to provide a touch of residual sweetness on the palate. The final blend was cold stabilized, fined and sterile filtered prior to bottling. C O L O U R Light straw in colour with brilliant clarity. N O S E A perfumed bouquet of orange blossom and pear is overlaid with enticing spicy notes. P A L A T E Elegant and refreshing, the Nobilo Regional Collection Pinot Grigio has been crafted in an off dry style. Showing excellent weight and balance this wine has a creamy texture complemented by gentle acidity. Flavors of ripe apple, melon and pear linger on the palate in a smooth, generous finish."

My Notes: Received in my June wine club shipment, 06/06/09. PVV: "68 cases 96 Points This is a sexy and spicy wine with subtle perfume and lush fruits that is a little shy, but has really developed since my last tasting and everything is here. By giving it some air it really got things going. So I have no questions here at all; this is going to be a stunning and unique wine. Now that I've tasted the final blend I have raised my score, and I can say it is as good as I thought it would be, if not better! The blueberry, wild flowers and lush cherry fruit all come together early on the front of the palate and the finish is long and bright. This wine is even going to fill out further and be very expansive, I mean it opens up and becomes thick with a long sweet finish.This vintage just has a splash of Reserve Cabernet added."

My Notes: Received in my June wine club shipment, 06/06/09. PVV: "500 cases 93 Points This rich and sweet-fruited Syrah has the stuffing of years past, but it is really developing a certain terroir now, with unique flavors and style. This wine shows only the slightest hint of pepper, but has some savory sage and mineral notes to go with the full red fruits and crème de Cassis. This Syrah is just a baby now, but it has a certain class and gamey quality that hint at good things to come."

My Notes: Received in my June wine club shipment, 06/06/09. PVV: "300 cases 90 Points- New Wine Another new effort from Parsonage, coming from a couple of vineyards that are great contrasts in color and style, both adding to this yummy and fruit driven Pinot Noir. This wine has fresh and bright qualities, but also has some really big stuffing that is very ripe on the palate and thick in texture. There are lots of cherry, plum and cranberry with nice tangy acidity holding the super ripe fruit in line. There are hints of mocha and liqueur on the palate with touches of mineral and smoke too. Maybe not for the faint of heart, but very fun wine and it will be underpriced for sure!"

My Notes: Recommended as a gift for Jessica L. from BevMo, 06/11/09. GBV: "Nestled on a gently sloping knoll on the north edge of Yountville, Ghost Block vineyard is named in honor of the historic Pioneer Cemetery for which it borders. According to local lore George C. Yount; who was the first person to plant a grapevine in the Valley, wanders the hillside overseeing the vast spectrum of an industry he himself founded on this very land. Ghost Block is our premier Cabernet Sauvignon expressing the very best from our estate vineyards. Production is limited, always based on our very best fruit."

My Notes: Had a glass after dinner at J&G Steakhouse in The Phoenician in Scottsdale, AZ, 06/10/09. Poured by bartender, Rich. The Wine Doctor: "Mas Amiel is the leading independent producer in Maury, a small region within the boundaries of the much larger Rivesaltes appellation. There are only a handful of such independent vignerons, with the local co-operative controlling most of the Maury vignoble. This particular domaine originated in 1816 when Raymond Amiel won the deeds to the property from the Bishop of Perignan in a game of cards. Sadly, for the church at least, there was no divine intervention on the night. The bishop left, fleeced of what could have been a prime source of communion wine, and Mas Amiel was born. Mas Amiel - demijohnsAt that time there was little viticulture at the estate, but after Phylloxera the vineyards were replanted. Thanks to financial difficulties Mas Amiel was sold in to Charles Dupuy in 1910, and both Dupuy and his son Jean did much to improve quality at the estate. The next generation, also Charles, continued their work but after his death in 1997 the estate was sold to Olivier Decelle. Decelle now has a 155 hectare estate to extol, divided into two sections. Behind the cellars lie 75 hectares, on slopes up to 150 m altitude, whereas 80 hectares lie further north. The vines are aged, on average, over 35 years. For many years only fortified styles were produced at Mas Amiel, largely based on Grenache. Many methods are traditional, including the use of glass demijohns for maturing at least a portion of the harvest (pictured). The Maury Cuvée Spéciale is non-vintage, made from Grenache with a little Maccabeu and Carignan in the traditional style, and comes in ten and fifteen year old bottlings. There is also a vintaged Maury, a recent introduction, made purely from Grenache. This, in my experience, is in the modern style, being packed with fruit, texture and good body and alcohol. Another recent innovation is the development of a sweet Muscat de Rivesaltes, and the expansion of the portfolio beyond Maury and Muscat to include a variety of dry red and white wines under the Côtes du Roussillon appellation or as VdP des Côtes Catalanes. My most recent tasting of the Mas Amiel portfolio took in everything, from the recently introduced table wines, up to an impressive array of Maury, both non-vintage and vintaged. There were no real disappointments here, and I found the fortified wines, on the whole, to be very good. These are produced in both styles; the fresh, young, fruit-driven, single-vintage modern style, which I admire for its concentration of black fruits, as well as the traditional demijohn-matured non-vintage style, oxidatively handled, which offers more complexity. I also had my eyes opened to two dried grape wines, labelled as Vin de Liqueur, made by leaving the grapes to dry on the soil, immediately they are harvested, for three weeks. (7/2/05, updated 30/5/06) http://www.thewinedoctor.com/roussillon/masamiel.shtml"

My Notes:

My Notes: Wines tasted from the winemakers at the ACME Atelier wine tasting in St. Helena with Xandria of the Brix Chicks, 04/25/09. http://www.acmefinewines.com Attended courtesy of Monica Stevens from All Access Napa Valley. http://www.allaccessnapavalley.com BV: "Available Price $49.75 96% Cabemet Sauvignon 2% Petit Verdot 2% Malbec We decided to declassify our 'OS Reserve lots and put them into the making of the 'OS Juliet. The increased production has allowed us to enter into an agreement to supply the designers of the Wine Center of the 2008 Olympic Games in China with this wine to showcase."

My Notes: About Our Vineyard: * Located on the hillside in the Stag’s Leap district * The vines are 15 years old. * Cabernet Sauvignon Cabernet Franc and Merlot are planted on just under 2 acres facing to the northwest.Winemaker – Dave Phinney In an effort to bring out the best in the grapes we enlisted Dave Phinney of Orin Swift. He is well known for big, full bodied wines. His wine, The Prisoner has been named to the Wine Spectator’s Top 100 for the last two years. To learn more about his wines go to www.orinswift.com Our Vineyard Manager – Jim Barbour Jim is one of the best viticulturists in the Napa Valley. We are fortunate to have him on the team. His own Cabernet Sauvignon is wonderful and a rare treat. To learn more about his wine go to www.barbourvineyards.com 2005 - Cabernet Sauvignon * 2005 Cabernet Sauvignon 95%, Merlot 3%, Cabernet Franc 2% * Aged in French oak for 32 months * 15.5% alcohol * Production – 350 cases * To be released March 16, 2009"

My Notes: Wines tasted from the winemakers at the ACME Atelier wine tasting in St. Helena with Xandria of the Brix Chicks, 04/25/09. http://www.acmefinewines.com Attended courtesy of Monica Stevens from All Access Napa Valley. http://www.allaccessnapavalley.com LFV: "Detailed Wine Information Alcohol: 14.8% Appellation: Howell Mountain Year: 2005 Cases Produced: 883 Due to high demand and low production, this wine is not available for general public purchase on our website. Please contact us with any inquiries regarding our Howell Mountain cabernet! Thanks so much for your interest. "The 2005 vintage produced some very concentrated, beautiful wines. This Cabernet Sauvignon is quite dark in color and shows off lush, ripe black cherries, plums, and a brambly wild blackberry fruit character that is distinct to Howell Mountain. The flavors mirror the aromas with pure black velvety fruit character. The wine is dense and concentrated, yet silky with good length. Tannins are lightly dusty. No doubt about the origin of this fruit - it's mountainside Cabernet at it's finest. Lovely and layered with a wild edge, accented with toasty French Oak used only to enhance the fruit. A distinct and remarkable wine from a unique vineyard on Howell Mountain." Winemaker Heidi Barrett's tasting notes"

My Notes: Wines tasted from the winemakers at the ACME Atelier wine tasting in St. Helena with Xandria of the Brix Chicks, 04/25/09. http://www.acmefinewines.com Attended courtesy of Monica Stevens from All Access Napa Valley. http://www.allaccessnapavalley.com LS: "This Syrah is made from fruit grown in the eastern region of the Napa Valley.Alcohol: 15.3% Appellation: Napa Valley Harvest Date: October 7, 2005 Months in Barrel: 22 Months Oak: 100% French Winemakers Notes: Dark black ruby in color wilth enticing aromas of ripe plum, black cherry, and a slight roasted Amarone-like aroma. Big and lush with explosive fruit flavors in the mouth. Year: 2005"

My Notes: Wines tasted from the winemakers at the ACME Atelier wine tasting in St. Helena with Xandria of the Brix Chicks, 04/25/09. http://www.acmefinewines.com Attended courtesy of Monica Stevens from All Access Napa Valley. http://www.allaccessnapavalley.com WE: "This dramatically structured Cab needs time in the cellar. It straddles the old-fashioned style of long-aging and the modern style of immediate opulence. The tannins star, sticky and firm, but the wine, which contains minor amounts of Merlot and Cabernet Franc, is so rich, so loaded in black currants, cherries, sweet ripe plums, chocolate, anise and smoky oak, that it seduces now. But best after the age of six. — S.H. (12/31/2008) Amuse Bouche LLC"

My Notes: Wines tasted from the winemakers at the ACME Atelier wine tasting in St. Helena with Xandria of the Brix Chicks, 04/25/09. http://www.acmefinewines.com Attended courtesy of Monica Stevens from All Access Napa Valley. http://www.allaccessnapavalley.com LS: "Alcohol: 13.7% Appellation: Napa Valley Harvest Date: September 3, 2007 Release Date: February 15, 2008 Sugar: .078 Winemakers Notes: This wine is a light straw color with a beautiful perfumed, flowery, white peach and tropical fruit driven bouquet. Flavors are similar to the aromas in this clean, fruity, crisp, dry-style Muscat. Very distinctly varietal with its fragrant, exotic, spicy character. Year: 2007"

My Notes: Wines tasted from the winemakers at the ACME Atelier wine tasting in St. Helena with Xandria of the Brix Chicks, 04/25/09. http://www.acmefinewines.com Attended courtesy of Monica Stevens from All Access Napa Valley. http://www.allaccessnapavalley.com Vineyard next to Fay, wine carried at Cyrus in Healdsburg, poured by owner Frank Husic. HV: "The fruit for this remarkable wine was harvested by hand between October 4 and 27, 2006, entirely from the Husic Family Vineyard estate above the Stags Leap District. Picked at full flavor ripeness, the fruit was gently hand-sorted, destemmed, and sorted again until each grape was inspected. The grapes were carefully transferred to a fermentation tank without the use of pumps, and were fermented on the skins for more than 30 days. The inky-black wine was then transferred by gravity to new barrels and aged for nearly two years in caves held at 58° F. The best barrels were chosen for the final blend, and the wine was bottled without fining and with minimal filtration for clarity. The finished wine shows ultra-ripe character of Black tea, blackberry jam, anise, cedar, and a touch of milk chocolate. At first taste, the warm berry flavors are most apparent, with more savory cedar/tobacco/mocha notes supporting the fruit in the mid-palate. Consistent with the character often found in steep, rocky hillsides, the structure of the wine is dense and firm with tremendous flavor concentration, yet shows fully ripe tannins that gracefully yield to a lingering finish of sweet black fruits. of this wine. The finished wine is 98% Cabernet Sauvignon, 2% Petit Verdot; 100% Estate-grown, and aged in 90% new French oak barrels. 1060 cases were bottled on July 8, 2008."

My Notes: Wines tasted from the winemakers at the ACME Atelier wine tasting in St. Helena with Xandria of the Brix Chicks, 04/25/09. http://www.acmefinewines.com Attended courtesy of Monica Stevens from All Access Napa Valley. http://www.allaccessnapavalley.com All family owned. Jim Barbour Vineyard Manager, first wine made at their new winery in Yountville. KV: "Alcohol: 14.9% Appellation: Napa Valley Sub-Appellation: Yountville Oak: French Oak barrels (90% new) Release Date: February 02, 2009 Sugar: 26.3 Brix at Harvest Year: 2006 2006 proved to be an interesting harvest. It was the first harvest at our winery. Four years of research and planning came together in a flurry of grapes, family and friends, and gravity flow processing. In 2006 we processed every grape cluster across our new vibrating sorting tables. Family and friends stood shoulder to shoulder and picked out every leaf, stem, and underdeveloped berry that passed in front of them. Bill, formerly a telecommunications executive, quickly (and with few incidents) took to his new duties as forklift driver. Olga worked on the sorting tables, making sure that what made it to the fermentation tanks was the best of what the vineyard gave us. With the help of family and friends, and the skills of our extraordinarily talented winemaker (no bias here, whatsoever), we were able to create a stunning wine. This wine was not only fermented on site, but it was aged in our cave, and bottled on our crush pad. We were able to attend to every detail, no matter how small. It is our very first Cab that is entirely estate grown, produced, and bottled. Our 2006 vintage may be smaller than our 2005, but we would always choose to make the best wine, rather than the most wine. (The final blend will be bigger on the '07, we promise.) "Aromas are of big, forward, bright fresh fruit; blackberry, boysenberry, and cassis. Notes of vanilla, allspice, cinnamon stick, and a touch of cedar add complexity to the aromas. On the front of the palate, the impression is very full, soft, and ripe, with lots of juicy berry and vanilla flavors. The texture is dense, soft, and fruit-focused through the finish, with sweet boysenberry/blackberry flavors lingering. The wine is amazing." - Celia Welch This wine will be available February 2, 2009. There is currently a limit of six bottles per household. Only 100 cases will be released through the website. 500 cases were produced."

My Notes: Wines tasted from the winemakers at the ACME Atelier wine tasting in St. Helena with Xandria of the Brix Chicks, 04/25/09. http://www.acmefinewines.com Attended courtesy of Monica Stevens from All Access Napa Valley. http://www.allaccessnapavalley.com WA: "Robert Parker's notes: "The full-bodied 2006 Cabernet Sauvignon does not possess any of the hard, foreboding tannins found in some 2006 Cabernets, but rather, it displays a silky, velvety personality. Although not as nuanced or complex as the 2005, it is a brilliant wine offering generous levels of black currant fruit intermixed with graphite, scorched earth, and a hint of underlying smoke. It will be surprisingly delicious early in its life but capable of lasting two-plus decades. One of the true blue chip vineyards and wines of Napa Valley, winemaker Celia Masyczek fashions approximately 400 cases of 100% Cabernet Sauvignon from a legendary Rutherford vineyard with 60-year old vines. Aged in 100% new oak, this cuvee reveals a very singular character. If California vineyards were ever classified a la French sites, this Rutherford terroir would be judged a grand cru." 94 points"

My Notes: Brought by Jade for our BBQ, 06/06/09.

My Notes: Wines tasted from the winemakers at the ACME Atelier wine tasting in St. Helena with Xandria of the Brix Chicks, 04/25/09. http://www.acmefinewines.com Attended courtesy of Monica Stevens from All Access Napa Valley. http://www.allaccessnapavalley.com LW: "Each year, Lindstrom Wines produces a single, estate-grown Cabernet Sauvignon, using a selection of the very finest grapes from our four acre hilltop Nicali Vineyard in the heart of Stags Leap District. A true artisan wine, handmade by acclaimed winemaker Celia Welch Masyczek, this limited bottling is carefully crafted in small lots and specially blended to express the unique characteristics of each vintage. The result is a great Stags Leap Cabernet Sauvignon reflecting the essence of the terroir of our meticulously hand-farmed Vineyard with its distinctive tapestry of 11 separate vineyard blocks. Lindstrom 2006 Cabernet Sauvignon Very ripe, dark berry aromas come forward first; dark raspberries, fragrant boysenberries, warm ripe berries-in-the-briars aromas. These are supported by a few high notes of cedar, brown cigar-tobacco, and a subtle wafts of anise. On the palate, the wine is bright and fresh with black cherry/raspberry sirup flavors, and a dense, soft, mouth-coating texture carries the wine through the mid-palate. The finish is equally rich, with a few light notes of chocolate and vanilla adding layers of complexity to the berry/black fruit flavors. Though unmistakably Stags Leap District in its texture, this wine’s structure also displays the intense color, aroma, and flavor density which is appropriately derived from its steep, rocky hillside origins. This 100% Cabernet Sauvignon was produced entirely from fruit grown on the Lindstrom estate in Stags Leap District, Napa Valley. The eleven blocks of vineyard were assessed independently for ripeness, and were harvested by hand between 9/29 and 10/16/2006. The fruit was gently destemmed, then fermented in small open-top and closed-top fermenters. After fourteen days the fruit was pressed, then transferred to small barrels (80% new French oak) for about 21 months of barrel aging. The Cabernet was blended in July 2007 and bottled in May 2008. A total of 632 cases were produced. - Tasting notes by Celia Welch Masyczek"

My Notes: Wines tasted from the winemakers at the ACME Atelier wine tasting in St. Helena with Xandria of the Brix Chicks, 04/25/09. http://www.acmefinewines.com Attended courtesy of Monica Stevens from All Access Napa Valley. http://www.allaccessnapavalley.com KW: "Port Styled Wine – 82 cases of 500ml bottles 2005 Port The 2005 Cabernet Sauvignon Port was harvested late in October and the Indian Summer allowed us the perfect weather conditions to achieve picking at the point of Grape Shrivel, not Raisins. Aged for 36 months in 2-year-old barrels and bottled in the fall of 2008. This is the inaugural release of what we believe will be a new precedent of fine dessert wines produced in California. Spicy, mocha/violet dominates the bouquet with essences of stewed black cherries. Black pepper accentuates the chocolaty, cherry fruit and is rounded out by hints of sweet vanilla oak."

My Notes: Received as a sample from Hailey Trefethen, 05/19/09. Prerelease. TFV: "Release in July '09, bottled May '04, 14.1% alcohol." Drank at Heff's after decanting, while watching ST-IV.

My Notes: Received as a parting sample after the second Wine Bloggers' Forum at St. Supéry (Bloggers Day at St. St. Supéry), 04/04/09. SSVW: "Napa Valley 100% Estate Sauvignon Blanc 3.28 6.1 g/L

My Notes: Bought during Kaz's crazy Spring sale, 05/09. Drank after decanting with pizza, 06/01/09, along with Beth and Jade. KVW: "Notes: Grenache is a great example of a fantastic grape that has been given a bad stigma. It was abused in the past to make cheap box wine. Since it is a lighter red color many started to believe it was a pink grape or only a red only used to make a blush. Poor old Grenache is just now seeing a revival. So if you see a wine bottle of red Grenache take a moment to read the notes and decide it you want to give it a chance. Though they are typically on the lighter side, there are plenty of mid to full bodied Grenache's in the world. This puppy is full of flavor capped by a tantalizing nose. Dig in and enjoy the raisins,currant and black cherry. Pairing Suggestions: Mediterranean, South Western and Mexican meals will do the trick. Stats: Alcohol = 13.4% Barrels made = 2 Grapes from: Annadel Estate Vineyard Label by - Ryan Kaz"

My Notes: Wines tasted from the winemakers at the ACME Atelier wine tasting in St. Helena with Xandria of the Brix Chicks, 04/25/09. http://www.acmefinewines.com Attended courtesy of Monica Stevens from All Access Napa Valley. http://www.allaccessnapavalley.com KW: "Vineyard Info/Growing Year/Vinification The extreme weather conditions of 2006 caused grape vines to produce slightly lower yields but resulted in grapes of very high quality. The grape growing season began with an extremely early bud break with heavy rains in April and May, which delayed the crop by a few weeks behind its historic cycle. The rains, which raised the groundwater level, actually protected the vines in July when temperatures soared past 100 °F for 10 days. Mild weather pattern continued throughout the growing season, allowing for a longer hang time and for more deliberate ripening. The resulting wines have wonderful perfume and very good density. Harvest commenced on October 20th and ended on November 21st. Winemaker Tasting Notes The 2006 Kobalt Cabernet Sauvignon (92% Cabernet, 2% Petit Verdot, 4% Malbec and 2% Cabernet Franc) is similar to our 2002. The nose is a deep and enticing blend of sweet berry, coffee, accentuated with wild spices that gush out of the glass. In the mouth, layers of rich, vibrant raspberry, blueberry, and spicy vanilla notes surround assertive yet ripe tannins. Cassis and coffee notes interact with the supple tannins for a beautiful long, lingering finish. We recommend 4 – 6 years of bottle aging. 2006 Production Cabernet Sauvignon - 552 cases of 750ml bottles and 60 1.5L bottles."

My Notes: Wines tasted from the winemakers at the ACME Atelier wine tasting in St. Helena with Xandria of the Brix Chicks, 04/25/09. http://www.acmefinewines.com Attended courtesy of Monica Stevens from All Access Napa Valley. http://www.allaccessnapavalley.com CFV: "The Celani Family Vineyard’s prestige wine Ardore is a Cabernet Sauvignon, matured in fine French oak barrels where the lees are allowed to settle to the bottom as the wine is filtered naturally by its own weight, and is never stripped of any of its fragrance and flavor. The grapes used to create Ardore come from the most respected farms in the Napa Valley. Even then, all of the grapes that are bought for Ardore are not used since they do not meet the high standards of our winemaker. Even after the selection of the best grapes in the Valley, further testing in the barrel is conducted by our winemaker to ensure that the grapes have the proper characteristics to be selected for the Ardore final blend. We will never compromise the quality of this fine wine. Ardore has a taste as complex as the poetry of a man’s native language, that can never quite be captured in any tongue but his own. The word “ardore” means “passion” in Italian, the love of a man for a woman – or for the work he does, of the winemaker for the vineyard – or the vintner for the wine. The same care lavished on the winemaking of the Celani Family Vineyard's Ardore has been taken with its presentation. Its bottle has been custom-made in France by Saver Glass to the Celani family’s high standards, with a luxurious magnum size. This is the largest custom designed 750ml bottle that Saver Glass has ever produced. The bottle features a custom punt reminiscent of bottles from the 1800s. The all natural 54mm cork is produced by Ganau and imported from their private forest in Sardinia, Italy. The label, by well known Napa artist, Jeffrey Caldewey is reminiscent of all the carefully wrought details of beautiful antique cigar labels. We believe Ardore is a special wine that is best when given proper thought and consideration before drinking. It is not a wine to be pulled out of the cellar and consumed quickly. To be enjoyed to its fullest we recommend: Removing the bottle from your cellar and bringing it to room temperature (70 degrees approximately) a minimum of 24 hours before drinking. Decanting at least one hour before consumption. Do not be afraid to be aggressive in turning the bottle upside down, causing it to splash into the decanter and so properly oxygenate the wine. Pour and enjoy! “The best bottle of Ardore I’ll ever have is an empty one.” —Tom Celani, Proprietor"

My Notes: Wines tasted from the winemakers at the ACME Atelier wine tasting in St. Helena with Xandria of the Brix Chicks, 04/25/09. http://www.acmefinewines.com Attended courtesy of Monica Stevens from All Access Napa Valley. http://www.allaccessnapavalley.com

My Notes: Wines tasted from the winemakers at the ACME Atelier wine tasting in St. Helena with Xandria of the Brix Chicks, 04/25/09. http://www.acmefinewines.com Attended courtesy of Monica Stevens from All Access Napa Valley. http://www.allaccessnapavalley.com

My Notes: Wines tasted from the winemakers at the ACME Atelier wine tasting in St. Helena with Xandria of the Brix Chicks, 04/25/09. http://www.acmefinewines.com Attended courtesy of Monica Stevens from All Access Napa Valley. http://www.allaccessnapavalley.com

My Notes: Received as a sample from Hailey Trefethen, 05/19/09. Prerelease. TFV: "13% alcohol, Release in 07/09. pH 3.19."

My Notes: Had at Russ Beebe's (@Winehiker) after Taste Live! Cornerstone Cellars, 05/30/09. ESW: "Winemaker’s Notes Our 2006 Petite Sirah is opaque, deep garnet purple in color and offers compelling aromas of sage, blackberry, dark plum, baked earth, and black pepper. Lean yet full on the palate, this wine has lively acidity. It delivers full, mouth-watering and jammy flavors of luscious dark blackberry fruit with hints of spice, chocolate and freshly ground black pepper over a foundation of powerful, robust tannins. This muscular wine pairs well with hearty, full-flavored meals such as barbecued steak, ribs and full-bodied cheeses. Winemaking Hand-picked and meticulously hand-sorted upon arrival at the winery, our Petite Sirah was fermented with 20% whole clusters which added aromatic complexity and enhanced structural development. The fermenting juice was given a combination of punch-downs and pumpovers, and we elected to leave the wine on the skins for two and a half weeks after fermentation in order to increase complexity and soften the tannins. Aged for 20 months in French oak, this wine is showing magnificently upon release and has all the “stuffing: to continue to evolve nicely in bottle for years to come. Vineyards Our 2006 Petite Sirah is grown in a single vineyard in Mendocino County, just north of the town of Ukiah. With warm days and cool, often foggy evenings, the moderate temperature of this winegrowing region allows this variety to develop a mature tannin profile while retaining the aromatic complexity and floral notes which disappear when grown on hotter sites. Vintage For the second year in a row, we faced a wet spring and a cooler than average growing season – until a two week heat wave struck in mid-summer. Thankfully, our Petite Sirah grapes in Mendocino had not yet gone through the phase of growth called veraison, during which the skins soften and the fruit becomes much more vulnerable to extreme heat. This allowed our 2006 vintage to retain all of the complex aromatics that we find so compelling in the variety, and we were able to harvest these grapes at the perfect balance of ripeness and structure during the second week of October. Appellation: Varietal Blend: Production: Winemakers : Napa Valley 100% Petite Sirah 4 barrels Matthew Rorick POST"

My Notes: Wines tasted from the winemakers at the ACME Atelier wine tasting in St. Helena with Xandria of the Brix Chicks, 04/25/09. http://www.acmefinewines.com Attended courtesy of Monica Stevens from All Access Napa Valley. http://www.allaccessnapavalley.com

My Notes: Wines tasted from the winemakers at the ACME Atelier wine tasting in St. Helena with Xandria of the Brix Chicks, 04/25/09. http://www.acmefinewines.com Attended courtesy of Monica Stevens from All Access Napa Valley. http://www.allaccessnapavalley.com GSC: "It is hard to believe that this is our third Rosemary's Block Sauvignon Blanc. 2008 was a great year for growing Sauvignon Blanc at Dry Stack Vineyard. Unusually warm and dry through the entire season, we harvested Rosemary�s Block on October 2nd. The cool climate of Dry Stack Vineyard lets the grapes ripen slowly and Rosemary�s Block heavy soil limits Sauvignon Blanc�s typical vigor. This reduced vigor and slow ripening allows the fruit to develop intense tropical flavors of Passsion Fruit, Pineapple and Guava while developing this wine�s signature mouth feel and long finish. In the winery, we fermented in 90% stainless steel and then aged the wine for 3 months in 50% stainless steel and 50% mostly neutral French oak. Bottled unfiltered to preserve its fresh character, this wine should be kept cool and consumed in the next 12 months. 800 Cases produced pH 3.22 Alc 13.9 TA .7"

My Notes: Bought from Bin Ends Wine at the Bloggers' discounted rate. Tasted during Taste Live! Cornerstone Cellars tasting, 05/30/09. CC: "Our flagship Howell Mountain offering shows all the traditional power of this mountain district and then some. We have combined our traditional vineyard on Liparita Road with a new source, the Heitz Ink Grade Vineyard, for a more complex, more complete wine than we have produced previously. Winemaker's Tasting Notes: Strong black raspberry, black cherry, sweet pipe tobacco and black pepper interweave to create an intriguing array of aromas. At entry the wine is surprisingly silky and round, with forward flavors of vanilla, sage, grilled fruit, rosemary and toasty French oak. The texture is full and rich and the fruit flavors linger. The wine was bottled 9/3/04 and a total of 839 cases were produced. The wine is 100% Cabernet Sauvignon. Detailed Wine Information Acidity: 0.60g/100 Alcohol: 14.5% Appellation: Howell Mountain Sub-Appellation: Howell Mountain Bottling Date: September 03, 2004 Release Date: September 01, 2005 Time In Oak: 22 months in 80% - 100% new,medium and medium-plus toast Varietal: Cabernet Sauvignon Varietal Notes: 100% Year: 2002"

My Notes: Wines tasted from the winemakers at the ACME Atelier wine tasting in St. Helena with Xandria of the Brix Chicks, 04/25/09. http://www.acmefinewines.com Attended courtesy of Monica Stevens from All Access Napa Valley. http://www.allaccessnapavalley.com V: "Perched on the slopes of Pritchard Hill overlooking Napa Valley, architect Richard Martin's thirty-acre Versant Vineyard was established in 1995 and primarily supplied grapes for neighbors' wines in the early going. Martin now has former Peter Michael winemaker Robbie Meyer in house creating the wines. Production is under 500 cases."

My Notes: Wines tasted from the winemakers at the ACME Atelier wine tasting in St. Helena with Xandria of the Brix Chicks, 04/25/09. http://www.acmefinewines.com Attended courtesy of Monica Stevens from All Access Napa Valley. http://www.allaccessnapavalley.com JCV: "This wine reflects the power and intensity of its hillside origins. Wild berry and currants are layered with hints of truffle, anise, dried herbs, licorice, and tapénade With its fleshy rich core and ripe tannins, this Cabernet is a beauty! BLEND 81% Cabernet Sauvignon 16% Cabernet Franc 3% Merlot APPELLATION Napa Valley FERMENTATION Native yeast and natural malolactic AGING 20 months in French oak, 70% new CASES PRODUCED 405 BOTTLED July 2007 Unfiltered"

My Notes: Wines tasted from the winemakers at the ACME Atelier wine tasting in St. Helena with Xandria of the Brix Chicks, 04/25/09. http://www.acmefinewines.com Attended courtesy of Monica Stevens from All Access Napa Valley. http://www.allaccessnapavalley.com SV: "1/3s CS,M,CF"

My Notes: Wines tasted from the winemakers at the ACME Atelier wine tasting in St. Helena with Xandria of the Brix Chicks, 04/25/09. http://www.acmefinewines.com Attended courtesy of Monica Stevens from All Access Napa Valley. http://www.allaccessnapavalley.com LW: "Winemaker notes: This wine exemplifies Russian River Pinot Noir. Aromas of freshly crushed black cherry, bergamot, black tea leaves, subtle spice and sandalwood interplay with notes of fresh soil and forest floor. An even and smooth entry cascades across the balanced and weighty palate. Hints of white chocolate remain throughout its long and textured finish. Production: 440 cases – 12/750ml – Retail Price: $44/Bottle 10 cases – 6/1.5L – Retail Price: $110/Magnum * Harvested in September 2007 * Tank Fermented * 100% Malolactic Fermentation * 40% New French Oak * Barrel Aged 15 Months (sur lees) * Bottled in January 2009 * Unfined and Unfiltered"

My Notes: Bought during Kaz Winery's Spring Sale. Drank after decanting, 05/22/09.

My Notes: Ward - drxeno: Wines tasted from the winemakers at the ACME Atelier wine tasting in St. Helena with Xandria of the Brix Chicks, 04/25/09 (http://www.acmefinewines.com). Attended courtesy of Monica Stevens from All Access Napa Valley (http://www.allaccessnapavalley.com). RM: "30-40yr vines, 100% ML" WS: "Offers tremendous richness and concentration, focus and complexity. This is built around bold, full-bodied apple, melon, graham cracker and floral, smoky honeysuckle flavors that are pure, focused and persistent. Drink now through 2013. 125 cases made. –JL"

My Notes: Bought during Kaz Winery's Spring Sale. Drank after decanting, 05/22/09. TWS: http://tinyurl.com/ohc6zn

My Notes: Tasted at the Georis Wine Club event at the winery, 09/2007. M: "The Madeleine story opens with a Cabernet franc inspired by France's Loire Valley. Here, a milky-hued stone called "tuffeau" has influenced the soil – and the region's celebrated grapes – for centuries. Delicate, yet dense and velvety in texture, Madeleine 2005 first features flavors of rich black cherries and ripe strawberries. The initial fruitiness then gives way to subtle spices, flowers and nuances of smoked meats, followed by a refreshing mineral finish."

My Notes: Had numerous times at Spoontonic.

My Notes: Had numerous times at Spoontonic in Walnut Creek. BV: "Acid: 5.9 g/L PH: 3.45 Aging: Half barrel aged for 12 months. Half retained in stainless steel tanks for vibrant fruit expression. Alcohol %: 13.9 About This Wine Smooth and silky, our 2005 Merlot unfolds in delicious layers of ripe cherry, berry, plum and mocha, with hints of vanilla oak. The ripe tannins provide supple structure, with an excellent balance of fruit-focused flavors and subtle oak complexity. This wine’s easy-to-enjoy, velvety flavors pair nicely with pork tenderloin, grilled steak, lamb kebabs, roast turkey and mushroom risotto. They also taste great with barbecued chicken or pizza topped with fennel-spiced Italian sausage. Serve at a cool room temperature. At the winery, we fermented the must (crushed grapes) in stainless steel tanks until dry. We pumped the fermenting juice over the cap three times a day to extract flavor, color and tannins from the skins. After pressing and settling the wine, we aged it in a combination of oak barrels and stainless steel tanks for a year. Our winemaker added Cabernet Sauvignon for tannin structure and berry notes and splashes of several other grapes for spice to the final blend. Wine Profile Vintage: 2005 Varietal: Merlot Appellation: California Sugar: Merlot Acid: 5.9 g/L PH: 3.45 Aging: Half barrel aged for 12 months. Half retained in stainless steel tanks for vibrant fruit expression. Alcohol %: 13.9 Tasting Notes: Smooth and silky, our 2005 Merlot unfolds in delicious layers of ripe cherry, berry, plum and mocha, with hints of vanilla oak. The ripe tannins provide supple structure, with an excellent balance of fruit-focused flavors and subtle oak complexity. This wine’s easy-to-enjoy, velvety flavors pair nicely with pork tenderloin, grilled steak, lamb kebabs, roast turkey and mushroom risotto. They also taste great with barbecued chicken or pizza topped with fennel-spiced Italian sausage. Serve at a cool room temperature. At the winery, we fermented the must (crushed grapes) in stainless steel tanks until dry. We pumped the fermenting juice over the cap three times a day to extract flavor, color and tannins from the skins. After pressing and settling the wine, we aged it in a combination of oak barrels and stainless steel tanks for a year. Our winemaker added Cabernet Sauvignon for tannin structure and berry notes and splashes of several other grapes for spice to the final blend. Vineyard Notes: We created our Merlot’s myriad of flavors by selecting vineyards from several of California's finest winegrowing regions, each with a unique personality. We harvested the majority of grapes from the Central Coast, where cool winds from the Pacific Ocean keep flavors bright, while the sun develops ripe, rich character. To complement this fruit, we selected a vineyard in the foothills of Mendocino County, several hundred miles away in the North Coast appellation. Here, warm days provide lush flavors, while cold nights retain balanced acidity. Production Notes: California Winemaker Notes: The 2005 vintage provided long hangtime on the vine for rich, ripe Merlot character. Heavy winter rains during vine dormancy gave way to a dry, mild March. Significant rains returned in April and May, delaying bloom and berry set. Summer temperatures were desirably mild, with few heat spikes. Merlot is one of the first red grapes to ripen—usually long before Cabernet Sauvignon—and we started picking in late September under cool, temperate conditions. Tasting Notes: Smooth and silky, our 2005 Merlot unfolds in delicious layers of ripe cherry, berry, plum and mocha, with hints of vanilla oak. The ripe tannins provide supple structure, with an excellent balance of fruit-focused flavors and subtle oak complexity. This wine’s easy-to-enjoy, velvety flavors pair nicely with pork tenderloin, grilled steak, lamb kebabs, roast turkey and mushroom risotto. They also taste great with barbecued chicken or pizza topped with fennel-spiced Italian sausage. Serve at a cool room temperature. At the winery, we fermented the must (crushed grapes) in stainless steel tanks until dry. We pumped the fermenting juice over the cap three times a day to extract flavor, color and tannins from the skins. After pressing and settling the wine, we aged it in a combination of oak barrels and stainless steel tanks for a year. Our winemaker added Cabernet Sauvignon for tannin structure and berry notes and splashes of several other grapes for spice to the final blend. Vineyard Notes: We created our Merlot’s myriad of flavors by selecting vineyards from several of California's finest winegrowing regions, each with a unique personality. We harvested the majority of grapes from the Central Coast, where cool winds from the Pacific Ocean keep flavors bright, while the sun develops ripe, rich character. To complement this fruit, we selected a vineyard in the foothills of Mendocino County, several hundred miles away in the North Coast appellation. Here, warm days provide lush flavors, while cold nights retain balanced acidity. Production Notes: California Winemaker Notes: The 2005 vintage provided long hangtime on the vine for rich, ripe Merlot character. Heavy winter rains during vine dormancy gave way to a dry, mild March. Significant rains returned in April and May, delaying bloom and berry set. Summer temperatures were desirably mild, with few heat spikes. Merlot is one of the first red grapes to ripen—usually long before Cabernet Sauvignon—and we started picking in late September under cool, temperate conditions."

My Notes: Had a glass at the 2009 Clayton Art & Wine Festival, 05/03/09. FOEW: "Appearance: Deep ruby red intensity with crimson accents Aroma: Complex and layered with black plum and currants, vanilla, sage, and peppercorn, and sweet notes of toasty oak. Flavors: Round, full-bodied palate with vibrant dark cherry fruit, sweet herbs and silky mouthfeel. Very supple and elegant, the finely knit tannins highlight bold fruit and sweet tobacco notes, giving a velvety finish. Varietal Composition: 100% Merlot Appellation: Napa Valley Maceration: 26 days Time in Oak: 14 months Type of Oak: 35% French oak and 65% American oak, 27% new Alcohol: 13.5% Franciscan’s Merlot grows in the cooler half of Napa Valley, from the winery’s estate in the heart of the Oakville District on south to vineyards in Carneros. These cooler vineyards give more vibrant flavors and denser structure to the wine—two qualities that are critical to growing outstanding Merlot. In the winery, each vineyard block is kept separate through the winemaking process, allowing each lot the time and care necessary to reach its full expression, like a collection of limited release wines. Finally, each small lot is carefully blended to craft Franciscan’s signature style—plush, rich and vibrant, yet with supple tannins and texture. The 2005 growing season began early, with an unusually warm March, followed with a cool and wet spring delaying bloom until June. The summer temperatures were steady and moderate, without any of the normal heat spikes of late summer. The grapes had optimal ripening and maturity conditions, maintaining deep color and vibrant fruit character. The Merlot harvest didn’t begin until late September, the latest on record.:

My Notes: Had a glass at the 2009 Clayton Art & Wine Festival, 05/03/09, at the Moresi's tent.

My Notes: Had a glass at the 2009 Clayton Art & Wine Festival, 05/03/09. MGW: "Island Block Chardonnay vineyard borders the Russian River in the heart of the Alexander Valley. The vines grow in sandy, well-drained alluvial soil, yielding grapes with distinctive tropical and citrus flavors. Our 2005 Island Block Chardonnay aged in French oak barrels (49% new wood) for 7 months with complements the wine’s opulent character and natural acidity. Approximately 79% of this wine underwent malolactic fermentation. Winemaker David Ready Jr. comments: "After approximately 79% of this wine underwent malolactic fermentation, our 2005 Island Block Chardonnay was aged in French oak barrels (49% new wood) for seven months. Oak aging complements the wine's opulent character and natural acidity." Food Affinities The rich flavors and bright, crisp acidity on this Estate Chardonnay will complement any white fish dish. Try with freshly shucked oysters sautéed in garlic butter with a splash of lemon for the ultimate pairing. Technical Information TA at bottling 6.3 grams/liter pH at bottling 3.37 Alcohol at bottling 14.5% Bottling Date July 2006 Case Production 7,250"

My Notes: Had a glass at the 2009 Clayton Art & Wine Festival, 05/03/09. KCW: " Sauvignon Blanc from New Zealand is widely regarded as setting a global standard for this variety. A combination of dry and moderate climates gives near perfect cool climate growing conditions and assists with the intense varietal characters unique to Marlborough. Deriving from the French word sauvage (“wild�) and blanc (“white�) ours is a crisp an powerful, well balanced wine with intense aromas of gooseberry, passion fruit and citrus flavours. This light to medium bodied aromatic wine to match with salads, seafood and vegetarian dishes and a perfectly acceptable quaffer! Tasting Notes Colour: Pale green. Aroma: Lifted aromatics of tropical fruits combined with the traditional nettle and herbaceous aromas of Marlborough Sauvignon Blanc. Palate: Firm acidity is surrounded by tropical fruits and herbaceous notes with hints of citrus sneaking in. A whopping mouthful of Marlborough. Cellar: Ready to drink now, however this wine will continue to develop for 2-3 years. Food Match: Good to drink with anyone at anytime. Ideally suited to asparagus, oysters and summer salads."

My Notes: Brought to and drank at Passover Seder by Beano at R-Dog & P-Funk's, 04/09/09, brought by Steve. PSVW: "Very dark ruby. Aromas of ripe currants. cocoa, earthy plum, and toasty black cherry. Rich palate of black cherry, cassis, and plum with well-integrated oak. Elegant finish with lingering toasty oak."

My Notes: Drank at Passover Seder by Beano at R-Dog & P-Funk's, 04/09/09, courtesy of Steve. RW: "Aged: 15 months in 15% New Hungarian Oak, 15% New French Oak and 70% 2-year-old French oak Bottled: June 2007 Production: 3,000 Six Bottle Packs Alcohol: 15.0% pH: 3.65 TA: 0.53g/100ml Appellation: Amador County WINEMAKER’S NOTES The 2005 Jack Rabbit Flat Zinfandel is brick red in color. The aromas of tart cherry, truffle, cedar, holiday spices, and vanilla waft from the glass with each swirl. On the palate, flavors of berry pie, white pepper, cocoa powder, mocha and caramel linger through the finish. The tannins are full and the wine should cellar well for 6- 8 years. Our oldest vineyard it still continues to produce alluring wines of outstanding character. VINTAGE The growing season of 2005 started out with a normal spring but the record winter and spring rainfall gave plenty of early growth. A hot early summer continued the growth and berry development and a large crop was the result. The weather remained dry throughout the harvest, resulting in perfect fruit condition. VINEYARDS The block called “Jack Rabbit Flat� Zinfandel comes from the Fox Creek Vineyard, which is one of the classic ancient vineyards of Amador County that was planted over 80 years ago. Rancher Sue Fox manages to find time between her horses and Brangus cattle to tend to this national treasure we know as Jack Rabbit Flat. This immaculately maintained vineyard gives the head-trained vines the ability to ripen to maximum potential. The fruit is picked at the highest degree of ripeness, resulting in a wine of great richness and complexity. FERMENTATION AND AGING The fruit was fermented in closed top stainless steel tank, followed by 12 day extended maceration on the skins. The wine was aged 15 months in a combination of New French and Hungarian oak and 2-year-old French oak. This vintage was back on track and we were able to bottle this wine and have a bit left over to blend into our Grandmère Zinfandel."

My Notes: Brought by Jade for Beth's big 20th birthday party, 04/10/09. Actually drank after decanting, 05/08/09. B: "89 PTS WILFRED WONG. Finely framed, the red and black-fruited '07 Shiloh Road Syrah fills that palate with tasty fruit; almost roundish on the palate; soft and quite appealing."

My Notes: Wines tasted during the Robert Skalli private tasting with winemaker Laurent Sauvage at CAV in San Francisco, 04/06/09. Organized by Tia Butts of Benson Marketing. RS: "70% Syrah, 30% Grenache, 10-15% new French oak"

My Notes: Wines tasted during the Robert Skalli private tasting with winemaker Laurent Sauvage at CAV in San Francisco, 04/06/09. Organized by Tia Butts of Benson Marketing. RS: "Med+ toast on 30% new/1yr French oak. West Languedoc: a temperate climate and very stony, chalky-clay soils producing very dense, aromatic wines. • Central Languedoc: a hotter, earlier-ripening area, with gravelly clay and limestone soils giving noticeable but coated tannins. •North-east: a cooler, later-ripening climate, with limestone soils providing fruitier wines. The grapes are pickedwhen perfectly ripe.They are carefully destemmed before undergoing lengthy maceration at less than 27°C to extract the tannins smoothly. The wines are fermented and matured in our winery in Sète, partly in French oak barrels and partly in vats to ensure the final blend has complexity without detracting from the fruit. Purply red colour. Blackcurrant and bilberry notes fill the nose. Powerful aromas of dark fruit, pepper and coriander give ample, well-structured flavour to this dense and fruity wine. • Temperature: 15-17°C • Goes with: meat in sauce and cheese • Ageing potential: 3 years Concours Mondial de Bruxelles 2004 – SilverMedal Challenge International Blaye Bourg 2004 - BronzeMedal ConcoursMondial de Bruxelles 2003 - SilverMedal Challenge International Blaye Bourg 2003 - SilverMedal"

My Notes: Wines tasted during the Robert Skalli private tasting with winemaker Laurent Sauvage at CAV in San Francisco, 04/06/09. Organized by Tia Butts of Benson Marketing. RS: "purple with striking mulberry highlights. blackcurrant, red & green capsicum characteristic of the Cabernet Sauvignon. the balance in the mouth allies power and roundness. Red summer-fruit flavours are mixed with hints of vanilla, highlighting the impression of freshness, before a noticeable long finish. • Continuous grape-sampling allows for harvesting at perfect maturity • 100 % de-stemming • Long vatting (3 weeks minimum) • Soft extraction processes • Maceration after fermentation to properly develop mouth-feel and silky tannins This Cabernet Sauvignon is suitable for an enjoyable, relaxed occasion with friends. serve at room temperature. particularly suits red meats, poultry terrines and all varieties of cheeses."

My Notes: Wines tasted during the Robert Skalli private tasting with winemaker Laurent Sauvage at CAV in San Francisco, 04/06/09. Organized by Tia Butts of Benson Marketing. F: "intense & deep red hues. blackberry and forest-strawberry aromas bring out notes of thyme and rosemary. ample and silky palate. The coated tannins give a pleasing creamy unctuousness which, combined with the power of the fruit notes, gives this wine a noticeable elegance. • Continuous grape-sampling allows for harvesting at perfect maturity • 100 % de-stemming • Long vatting (3 weeks minimum) • Soft extraction processes • Maceration after fermentation to properly develop mouth-feel and silky tannins This Merlot is suitable for an enjoyable, relaxed occasion with friends. serve at room temperature. particularly suits white meats, grilled lamb and vegetable terrines. Delicious with chocolate and chocolate desserts."

My Notes: Wines tasted during the Robert Skalli private tasting with winemaker Laurent Sauvage at CAV in San Francisco, 04/06/09. Organized by Tia Butts of Benson Marketing. RS: "Fruit is from Corsica."

My Notes: Wines tasted during the Robert Skalli private tasting with winemaker Laurent Sauvage at CAV in San Francisco, 04/06/09. Organized by Tia Butts of Benson Marketing. RS: "15g RS the colour is a clear and delicate rose-petal pink. the nose is pleasantly intense, expressing notes of red fruit, box and boiled sweets. the mouth is plump and sweet yet retains a nice freshness due to the acidic balance. • Continuous grape-sampling allows for harvesting at perfect maturity • Soft extraction by direct pressing for a delicate colour. • Low temperature pre-fermentation operations • Low temperature vinification to keep the finesse of the Merlot Rosé aromas • The wine is matured on fine lees This Merlot Rosé is suitable for an enjoyable, relaxed occasion with friends. serve chilled. ideal as an aperitif and goes perfectly with all sweet-and-savoury salads and asian dishes."

My Notes: Wines tasted during the Robert Skalli private tasting with winemaker Laurent Sauvage at CAV in San Francisco, 04/06/09. Organized by Tia Butts of Benson Marketing. RS: "South-west Languedoc: vines on gentle stony limestone slopes which provide a bit of flintiness, a nice grain and elegance. •West: a late-ripening area with deep silty clay and lime stone soils producing lively fruity wines. • Centre and mid-west: stony terraces in early-ripening areas to provide flesh and structure. To ensure the aromas remain intact, the grapes are picked at night when perfectly ripe. Part of the must is fermented in barrels and part in vats to preserve the original aromas of the grapes. The wines are matured on the fermentation lees for 6 months in French oak barrels to give them a delicately woody flavour. The colour is a light lemony yellow. The nose picks up delicate touches of citrus fruit and white flowers. Pear, peach and gingerbread aromas with a slightly toasty note enhance the great delicacy of this wine which has astonishing aromatic freshness. • Temperature: 12°C • Goes with: fish, seafood • Ageing potential: 3 years Sélections Mondiales de Montréal 2004 - GoldMedal International Wine Challenge London 2003 – BronzeMedal"

My Notes: Wines tasted during the Robert Skalli private tasting with winemaker Laurent Sauvage at CAV in San Francisco, 04/06/09. Organized by Tia Butts of Benson Marketing. F: "500K bottles total production. Dry-farmed, 10 ton/ac for Ch. light yellow-gold straw. powerful and refined, with intense aromas of pears, figs, pineapple and roasted hazelnuts, rounded-off with discreet notes of honey. the mouth is smoothly creamy with pleasant vivacity, topped by notes of figs and vanilla. • Continuous grape-sampling allows for harvesting at perfect maturity • Night harvesting preserves aromas • Harvest cooler devices control temperatures in the vineyard in anticipation for cold pressing, cold settling • Continuous protection from oxidation • Vinification at low temperatures maintain the wine's rich character while preserving its bouquet • The wine is matured on fine lees This Chardonnay is suitable for an enjoyable, relaxed occasion with friends. Serve slightly chilled. particularly suitable for the aperitif, with fish in sauces, stuffed shellfish, crabs and other seafood."

My Notes: Had at CAV before the Robert Skalli tasting got started, 04/06/09.

My Notes: Had at the end of the 2nd Bloggers Forum at St. Supéry, but the bottle was corked, so I didn't review the wine. MB: "In XIVth century when popes moved in Avignon, they were used to spend their summer time in Châteauneuf du Pape, this explains the village name overhang there is ruins of popes’ castle. They promote (permit the development) of wine production and vineyards in the area, moreover under John XXII reign. Referring to this story this cuvee name is “La Tiare du Pape” meaning the crown’s pope. Châteauneuf du Pape is the jewel and the roots of Maison Bouachon, established more than a century ago in summer papal residence. Vineyard soil: Several kilometers to the north of Avignon, on the rocky, sun-scorched hills and terraces swept by the Mistral, is the famous vineyard of Châteauneuf du Pape. Plots which are harvested for « La Tiare du Pape » are followed up all over the year by our technic ians and oenologist, respecting special schedule of conditions. The soil is made with c lay and limestone mixed cover up with quartz round stones. The Alpine diluvium (quartz stones) have a heat-regulating effect: they store up the heat of the day and return it during the night, creating a well-known furnace effect. Grape varieties: On this terrain, the 13 appellation grape varieties take on a specific maturity, giving the wines their mineral and stewed fruit f lavours. From the different authorised grape varieties, 3 principle varieties are present: the Grenache (60%), the syrah (30%), the Mourvèdre (approximately 7%), and other typical grape varieties (making up 3%, such as Counoise, Terret noir, Muscardin and Vaccarèse). Wine making: The processing consists in selection of parcels: old Grenache (70 years old) and others younger (30-40 years old) , best exposures, low yields. Grapes are harvested by hands and rigorously sorted out. Each grape variety is vinif ied separately after total de-stemming. Long vatting (3-4 weeks) are done with f requent pumping over and daily control (analysistasting) . Temperature is controlled in order to af ford the optimum extraction of colour and aromas. Maturing: We age the wine in French oak barrels and in wooden tun during 12 months before the blending. We also keep the wine in bottles during several months in our cellar, at good temperature and no light before selling. Vintage: 2006 will go down as a “winemaker’s vintage”. The issue involved the ability to adapt vineyard management and winemaking know-how to unreliable weather conditions (water stress or exuberant growth with a delayed start to ripening in some localities, storms, etc…). In spite of all this, unremitting effort in both vineyards and wineries made 2006 a great vintage for the region and its grenache: clean colours, lovely aromas and well-balanced structures with coated tannins. Description: Colour: Ruby colour with violin tints. Smell: Little berries black and red squash (cherry and plum) with under wood notes. Mouth: The attack is frank, mixing beauty and structure with notes of dry fruit (almond, nut). This set quality with rich and subtle tannins give fullness to this elegant and complex wine. Ageing: This is a keeping wine (Vin de garde) by excellence. It may be kept from 8 to 10 years or be drunk as a young wine. Recommended drinking Temperature: Maximum 16 degrees. Let the wine breath in the decanter one hour before drinking."

My Notes: Had a glass at Umbria in SF with Spesh, Felix and John Kane, 04/15/09.

My Notes: Had at Genentech DevSci RA Poster Session, 04/17/09, picked and bought from Ken at The Wine Vault. HeF: "2007 VINTAGE: In Alsace, the 2007 vintage was full of surprises, but pleasant surprises ! For those who love elegant, pure, well balanced wines, 2007 was a benchmark vintage. Having enjoyed the longest period of maturation for the past 25 years, the grapes were perfectly ripe and healthy. On the Schoenenbourg, our best Riesling vineyards were harvested at an average ripeness of 13.8% potential, while on the Sporen, Gewurztraminer Vendange Tardive easily reached 17.8%. In Alsace, the amount of VT and SGN wines produced provides an excellent indication of the overall quality of any year, and so 2007 has all the makings of a great Alsace vintage. VINIFICATION: Classic "Hugel" wines are made exclusively from grapes purchased from winegrowers under long-term contract, in a dozen of the most favoured localities around Riquewihr. This wine revives an ancient Alsace tradition that wines assembled from noble grape varieties were called "Gentil". Gentil "Hugel" allies the suave, spicy flavour of Gewurztraminer, the body of Pinot Gris, the finesse of Riesling, the grapiness of Muscat and the refreshing character of Sylvaner. The grapes are taken in small tubs to the presses, which are filled by gravity, without any pumping or other mechanical intervention. After pressing, the must is decanted for a few hours, then fermented in temperature-controlled barrels or vats (at 18 to 24°C). The wine is racked just once, before natural clarification during the course of the winter. The following spring, the wine is lightly filtered just before bottling, and the bottles are then aged in our cellars until released for sale. The whole production of this wine is closed with DIAM the cork without the risk of cork taint. TASTING NOTES: (by Serge Dubs, World's Best Sommelier 1989) Youthful pale green in colour, very brilliant, it has a nice clean, open bouquet, elegant and fresh, perfumed with aromas of spring blossom, jasmine, white rose, green apple and white peach. Fresh and dry on the palate, it is crisp and irresistibly easy to enjoy, thanks to a refreshing and agreeably aromatic finish. A wine to drink now or within 2 years, at 8°C, with all sea or river fish : smoked, marinated, poached, steamed, grilled or in sauce, with shellfish, and also on its own. It would go well with Indonesian and Asian cuisines. 1 June 2008"

My Notes: Had with oven-fired Miso Sea Bass at Trader Vic's in Emeryville when out to dinner with Beth, 04/25/09. DCsM: " 2006 Sauvignon Blanc The hallmark of Markham Sauvignon Blanc has always been up-front fruit, this 2006 vintage takes that theory to heart and runs wild. Exotic sharlyn melon and quince paste are just a few of the aromas that mingle with tropical fruit, in addition to pineapple and fig notes. The bright flavors in this wine are balanced with the rich texture of Semillon providing similarities to creamy lemon curd."

My Notes: Had with apps at Trader Vic's in Emeryville when out to dinner with Beth, 04/25/09. DCsM: "WINEMAKER'S NOTES “Sparkling wine is a wonderful yet often overlooked accompaniment to food. Bright acidity and effervescence cleanses the palate, while the delicate flavors compliment a wide array of dishes. The Cuvee made primarily of Chardonnay, exhibits essentially the same fruit profile of Chardonnay table wine. Try substituting Domaine Ste. Michelle Blanc de Blancs when you would typically serve a still Chardonnay.� - Rick Casqueiro, Winemaker * VINEYARDSPremium grape varieties grown in Washington state’s acclaimed Columbia Valley. * Vineyards in northern latitude, key to the regional character of our fruit. * Like France’s renowned northerly Champagne district, our grapes ripen slowly and are ideally balanced with fruit character and crisp acidity. * Plenty of sunshine, little rainfall and a good temperature mix produce grapes with superior flavor and natural fruit acids. WINEMAKING As in Champagne, only free run juice (Premier cut) is used for this wine; no pressed juice - results in extremely delicate base wine. Juice was cold settled 48 hours. After inoculation with Pise de Mousse yeast, juice was fermented in French oak barrels, and then aged sur lie for 11 months to build layers of flavor and creaminess. Only the best lots of this first-press wine were used to blend the base wine. Once the cuvee was selected and bottled, liqueur de tirage was added to start a second fermentation which lasted 20 weeks. Following aging, the lees are disgorged and a dosage is assembled to give the wine a soft middle palate and a balanced, refreshing aftertaste. Once finished, the wine is corked and allowed to age 4 months prior to release. * TECHNICAL DATANon-vintage: Often a blend of wines from various vintages and Washington state viticultural areas, this wine is most representative of a “house style.� * Alcohol: 12.2% * Total acidity: 0.88g/100ml * pH: 3.00 * Residual Sugar: 1.05%"

My Notes: Received prerelease as a sample from Craig Camp in February of 2009. Bought from Bin Ends Wine at the Bloggers' discounted rate. Tasted during Taste Live! Cornerstone Cellars tasting, 05/30/09. CC: "Aromas display lovely bright cherry, cinnamon bark, slight anise/tobacco, and raspberry juice tones. At entry the structure is soft and round, with lively fresh cherry and baking spice flavors. A balanced mid-palate gives way slowly to a soft, berry-filled impression at the finish. The overall structure of the wine could be described as fresh and very approachable. This 100% Cabernet Sauvignon hails from three corners of Napa Valley: Howell Mountain, in the Northeast quadrant; the western edge of Oakville, next to the Mayacamas Mountains, and the Southeast corner of Napa Valley. Harvested by hand starting on September 28, 2005 and finishing on October 31, 2005, the grapes were gently destemmed and tank-fermented for approximately 14 days before being pressed. The wine was aged in French oak barrels for 21 months, and bottled in July 2006. 1,250 were produced. Available in 750 ml., Magnums and Half Bottles. Detailed Wine Information Alcohol: 14.9% Appellation: Napa Valley Year: 2005"

My Notes: Tasted during the private lunch under the oak tree, led by Chef Ron Barber, Vineyard Manager for St. Supéry at the second Wine Bloggers' Forum at St. Supéry (Bloggers Day at St. St. Supéry), 04/04/09. This was the star of the day for me. SSVW: "Dollarhide Ranch Napa Valley 100% Dollarhide Cabernet Sauvignon 64% French Oak, 36% American Oak 3.68 14.4% Vineyard: Appellation: Blend: Oak: pH: Wine Alcohol: This is a very elegant and balanced wine with nicely focused black cherry and currant flavors on the palate. Hints of cinnamon, decar, vanilla and mocha give the wine additional complexity and grace. While approachable now, this wine will age nicely over the next 10 to 15 years. The 2005 appears to show great promise in the grape growing world. It started as an average year with moderate rainfall and mild temperatures throughout the winter months. In March, we saw the onset of spring shoot up suddenly leading to temperatures well into the 80’s for over a week. This rapid heat spike caused vines to suddenly awake from their winter dormancy and grow rapidly. Temperatures soon fell back to normal pace with more regular summer weather. The fruit for this Cabernet Sauvignon was harvested during the cool hours of early morning to maximize fresh flavors. Crush occurred in our cellar prior to fermentation and maceration on the skins, after which the wines were drained and pressed to barrels for maturation. Nineteen months later, the wines went through final evaluation to complete the blend."

My Notes: Tasted during the private lunch under the oak tree, led by Chef Ron Barber, Vineyard Manager for St. Supéry at the second Wine Bloggers' Forum at St. Supéry (Bloggers Day at St. St. Supéry), 04/04/09. SSVW: "Napa Valley 66% Cabernet Sauvignon, 23% Merlot, 2% Petit Verdot, 8% Cabernet Franc, 1% Malbec 52% French, 48% American 3.65 6.50 g/L <0.02 g/L 14.3% St. Supéry Vineyards and Winery, 8440 St. Helena Hwy, PO Box 38, Rutherford, CA 94573 www.stsupery.com (800) 942-0809 Appellation: Blend: Cooperage: pH: Total Acidity: Residual Sugar: Wine Alcohol: 2 0 0 4 N A PA VA L L E Y R E D W I N E S T. S U P E R Y E L U Elegant and stylish with pure, rich vibrant focused sweet cherry and blackberry fruit that is supple and polished. The aromas capture the ripe berry fruit with just a touch of toasty oak, finishing with fine grain tannins that linger. The 2004 growing season started out early and warm with many days in March reaching 85F. The warm weather continued throughout the spring leading to bloom occurring three weeks ahead of schedule. We thinned the crop more than usual during June and July and opened the canopy to expose the fruit to sunlight, which helps intensify color and flavor of the grapes. At harvest time, we found the fruit quality was exceptional with yields about 50% of average. The fruit for this Élu was harvested during the cool hours of early morning to maximize fresh flavors. Crush occurred in our cellar prior to fermentation and maceration on the skins, after which the wines were drained pressed to barrels for maturation."

My Notes: Tasted during the private lunch under the oak tree, led by Chef Ron Barber, Vineyard Manager for St. Supéry at the second Wine Bloggers' Forum at St. Supéry (Bloggers Day at St. St. Supéry), 04/04/09. SSVW: "Appellation: Blend: pH: Total Acidity: Residual Sugar: Wine Alcohol: W I N E M A K I N G 2 0 0 6 N A PA VA L L E Y W H I T E W I N E S T. S U P E R Y V I R T U The year 2006 appears to show great promise in the grape growing world. It started as a stormy year with record-breaking rainfall in January, followed by steady showers throughout the spring. The cool, wet weather delayed bud-break in most areas by about two weeks. Late spring and early summer were very mild, and most varieties seemed to flower at the same time. Temperatures soared into the 100's for most of California's grape-growing regions in late July, forcing some vines to shut down and stop photosynthesis for several days. Consequently, the heat wave served to further delay an already lagging maturity pattern for most grape varieties. Luckily, most varieties had yet to go through véraison, so the skins were still thick and resilient to the extreme heat. August and September settled into the most amazingly pleasant weather in recent memory, allowing the grapes to ripen slowly and evenly with an excellent sugar/acid balance. The Sauvignon Blanc and Semillon grapes for this wine were harvested at night and in the cool early morning hours of August and September to maintain the delicate fruit flavors. Upon arrival at the winery, the grapes were crushed and pressed into chilled tanks for settling. The clean juice was racked and fermentation was initiated in temperature-controlled storage, predominately in French oak barrels and consequently sur lie aged, and partially fermented in tanks. A long, cool fermentation allowed for excellent flavor retention. After final blending, the wine was stabilized and prepared for bottling. Refined, rich luscious style with aromas of nectarines, peach and ripe cantaloupe. On the palate, the mouthwatering flavors of peaches and nectarines are completely filled out with a subtle mineral quality. This is a unique bottle of wine to be enjoyed now for its freshness and in the future as it develops in the bottle. Napa Valley 52% Sauvignon Blanc, 48% Semillon 3.51 5.8 g/L 0.05 g/L 13.5%

My Notes: Tasted during the private grand tasting, led by Josh Anstey, Vineyard Manager for St. Supéry at the second Wine Bloggers' Forum at St. Supéry (Bloggers Day at St. St. Supéry), 04/04/09. SSVW: "Rutherford, Napa Valley 80% Cabernet Sauvignon, 20% Merlot 3.61 6.4 g/L <0.02% 14.6% Appellation: Blend: pH: Total Acidity: Residual Sugar: Wine Alcohol: A showy fleshy youngster offering supple currant, anise, tobacco and espresso. The wine is highly concentrated with flavors of black currant, cherry kirsch and fresh crème. The flavors are long and persistent on the finish, with firm but ripe tannins that let the flavors push through. Drink now through 2014. The 2005 growing season started out early and warm with many days in March reaching 85˚F. The warm weather continued throughout spring leading to bloom occurring three weeks ahead of schedule. We thinned the crop more than usual during June and July and opened the canopy to expose the fruit to sunlight, which helps intensify color and flavor of the grapes. At harvest time, we found the fruit quality was exceptional with yields about 50% of average. The fruit for this Cabernet Sauvignon was harvested during the cool hours of early morning to maximize fresh flavors. Crush occurred in our cellar prior to fermentation and maceration on the skins, after which the wines were drained and pressed to barrels for maturation. Nineteen months later, the wines went through final evaluation to complete the blend."

My Notes: Tasted during the private grand tasting, led by Josh Anstey, Vineyard Manager for St. Supéry at the second Wine Bloggers' Forum at St. Supéry (Bloggers Day at St. St. Supéry), 04/04/09. SSVW: "Napa Valley 89% Petit Verdot, 11% Cabernet Sauvignon 59% French Oak, 41% American Oak, 32% New Oak 3.80 5.70 g/L <0.02% 14.20% Appellation: Blend: Cooperage: pH: Total Acidity: Residual Sugar: Wine Alcohol: This is a super rich, powerful, deeply concentrated wine with aromas of plum blueberry, raspberry and a hint of brown sugar. The palate has wild berry plum cassis and integrated toasty oak. A beautiful wine from start to finish. Drink now-2015 The 2006 growing season started as a stormy year with record-breaking rainfall in January, followed by steady showers throughout the spring. The cool, wet weather dealyed bud-break in most areas by about two weeks Late spring and early summer were very mild, and most varieties seemed to flower at the same time. Temperatures soared into the 100’s for most of California’s grape-growing regions in late July, forcing some vines to shut downand stop photosynthesis for several days. Consequently, the heat wave served to further delay an already lagging maturity pattern for most grape varieties. Luckily, most varieties had yet to go through veraison, so the skins were still thick and resilient to the extreme heat. August and September settled into the most amazingly pleasant weather in recent memory, allowing the grapes to ripen slowly and evenly with an excellent sugar/acid balance."

My Notes: Tasted during the private grand tasting, led by Josh Anstey, Vineyard Manager for St. Supéry at the second Wine Bloggers' Forum at St. Supéry (Bloggers Day at St. St. Supéry), 04/04/09. SSVW: "The 2006 Rutherford Merlot is a tightly-packed wine with smoky bacon aromas that are accented with cinnamon, clove and nutmeg. On the palate, the flavors slowly unfurl revealing black currant, Bing cherry and briar. This merlot is quite youthful and focused, and it will continue to evolve over the next 10 years. Drink now through 2019.Napa Valley 93% Merlot, 7% Cabernet Sauvignon, 98% American, 2% American 3.51 6.3 g/L <0.02% 13.9% Appellation: Blend: Cooperage: pH: Total Acidity: Residual Sugar: Wine Alcohol: The 2006 growing season started as a stormy year with record-breaking rainfall in January, followed by steady showers throughout the spring. The cool, wet weather dealyed bud-break in most areas by about two weeks Late spring and early summer were very mild, and most varieties seemed to flower at the same time. Temperatures soared into the 100’s for most of California’s grape-growing regions in late July, forcing some vines to shut downand stop photosynthesis for several days. Consequently, the heat wave served to further delay an already lagging maturity pattern for most grape varieties. Luckily, most varieties had yet to go through veraison, so the skins were still thick and resilient to the extreme heat. August and September settled into the most amazingly pleasant weather in recent memory, allowing the grapes to ripen slowly and evenly with an excellent sugar/acid balance."

My Notes: Tasted during the private grand tasting, led by Josh Anstey, Vineyard Manager for St. Supéry at the second Wine Bloggers' Forum at St. Supéry (Bloggers Day at St. St. Supéry), 04/04/09. SSVW: "Napa Valley 75% Cabernet Franc, 14% Cabernet Sauvignon 11% Merlot 91% French Oak, 9% American Oak 3.88 5.90 g/L <0.02% 13.70% Appellation: Blend: Cooperage: pH: Total Acidity: Residual Sugar: Wine Alcohol: The 2006 growing season started as a stormy year with record-breaking rainfall in January, followed by steady showers throughout the spring. The cool, wet weather dealyed bud-break in most areas by about two weeks Late spring and early summer were very mild, and most varieties seemed to flower at the same time. Temperatures soared into the 100’s for most of California’s grape-growing regions in late July, forcing some vines to shut downand stop photosynthesis for several days. Consequently, the heat wave served to further delay an already lagging maturity pattern for most grape varieties. Luckily, most varieties had yet to go through veraison, so the skins were still thick and resilient to the extreme heat. August and September settled into the most amazingly pleasant weather in recent memory, allowing the grapes to ripen slowly and evenly with an excellent sugar/acid balance. Our Cabernet Franc ripened well, and without the pronounced herbaceousness that can vex overcropped or densely canopied Cab Franc vineyards. You can taste the plummy and dried-berry intensity of the fully ripe fruit in this wine. The medium-full body is enlivened by the right amount of tannin and acidity. Anise aroma from the fruit and cedar from French cooperage lend a dash of spice. Semi-sweet cocoa adds another point of interest, with woodsmoke at the fore in the warm aftertaste. This is a delicious example of an uncommon and unique varietal wine."

My Notes: Tasted during the private grand tasting, led by Josh Anstey, Vineyard Manager for St. Supéry at the second Wine Bloggers' Forum at St. Supéry (Bloggers Day at St. St. Supéry), 04/04/09. SSVW: "Napa Valley 75% Malbec, 25% Cabernet Sauvignon 79% French Oak, 21% American Oak 3.79 6.00 g/L <0.02% 14.3% The 2006 Malbec is a tightly-packed wine with aromas of tobacco, clove, cassis and rose hip. On the palate, the flavors slowly unfurl revealing black berry, cherry, and a hint of chocolate. Delicate tannins lead to an exquisite smoky finish. This Merlot will continue to evolve over the next 10 years. The 2006 growing season started as a stormy year with record-breaking rainfall in January, followed by steady showers throughout the spring. The cool, wet weather dealyed bud-break in most areas by about two weeks Late spring and early summer were very mild, and most varieties seemed to flower at the same time. Temperatures soared into the 100’s for most of California’s grape-growing regions in late July, forcing some vines to shut down and stop photosynthesis for several days. Consequently, the heat wave served to further delay an already lagging maturity pattern for most grape varieties. Luckily, most varieties had yet to go through veraison, so the skins were still thick and resilient to the extreme heat. August and September settled into the most amazingly pleasant weather in recent memory, allowing the grapes to ripen slowly and evenly with an excellent sugar/acid balance."

My Notes: Tasted during the private grand tasting, led by Josh Anstey, Vineyard Manager for St. Supéry at the second Wine Bloggers' Forum at St. Supéry (Bloggers Day at St. St. Supéry), 04/04/09. SSVW: "Tangy yet with loads of honeysuckle, fig and honeydew melon this 2007 Semillon is very showy. On the palate a combination of clove, ripe pear and toasty French oak come together to produce a rich and opulent wine. While the wine is wonderful today it will age beautifully for 5-10 more years. W I N E M A K E R 'S C O M M E N T S W I N E M A K I N G Napa Valley 100% Semillon 3.28 5.7 g/L <0.02% 13.5% Appellation: Blend: pH: Total Acidity: Residual Sugar: Wine Alcohol: 2007 began with a cool, dry winter followed by nearly perfect growing conditions throughout the season. Ideal weather prompted the vines to move quickly through their perennial growth cycles in rapid succession. The lower water table probably contributed to a reduction in vigor, illustrated by shorter inter-nodal shoot length. Low vigor is generally a good thing as the vines put less energy into vegetative growth, allowing more resources to be allocated toward the fruit. The Semillon grapes for this wine were harvested at night and in the cool early morning hours of August and September to maintain the delicate fruit flavors. Upon arrival at the winery, the grapes were crushed and pressed into chilled tanks for settling. The clean juice was racked and fermentation was initiated in temperature-controlled storage, some in stainless, some barrel fermented and sur lies aged. A long, cool fermentation allowed for excellent flavor retention."

My Notes: Had as we toured the vineyards with Josh Anstey, Vineyard Manager for St. Supéry at the second Wine Bloggers' Forum at St. Supéry (Bloggers Day at St. Supéry), 04/04/09. SSVW: "W I N E M A K E R 'S C O M M E N T S W I N E M A K I N G California 100% Muscat Canelli 3.15 6.6 g/L 7.22% 10.4% Appellation: Blend: pH: Total Acidity: Residual Sugar: Wine Alcohol: The 2007 Moscato is like a breath of summer in a glass. There is a wonderful aroma of white peach, apricot pear and slight floral finish. The wine is light and delicate yet full of intense flavors of sweet ripe pear and apricots. This is a perfect aperitif for an afternoon gathering. The Muscat Canelli grapes for this wine were harvested at night and in the cool early morning hours of September to maintain the delicate fruit flavors. Upon arrival at the winery, the grapes were crushed and pressed into chilled tanks for settling. The clean juice was racked and fermentation was initiated in temperature-controlled storage. A long, cool fermentation allowed for excellent flavor retention. After final blending, the wine was stabilized and prepared for bottling. 2007 began with a cool, dry winter followed by nearly perfect growing condidtions throughout the season. Ideal weather prompted the vines to move quicly through their perennial growth cycles in rapid succession. The lower water table probably contributed to a reduction in vigor, illustrated by shorter inter-nodal shoot length. Low vigor is generlally a good thing as the vines put less energy into vegetative growth, allowing more resources to be allocated toward the fruit."

My Notes: Received in my wine club shipment in March of 2009. PVV: "95+ Points The black and blue fruits give great length and the sweet toasty oak is pleasurable now, it will get bigger over the coming year or two. Overall I am convinced that it will develop into a fruit forward joy of a wine, just by giving it time. It has really come a long way already and really rates much higher than I originally scored it. The wine has opened up and is giving more perfume, pepper and lavender, all of which makes it much more complex. I was amazed by an essence of cayenne and sweet bacon as well, again this wine has developed nicely and the finish is super long now with lots of toasty vanilla."

My Notes: Bought at BevMo for Beth's Surprise 30th Birthday at home, 04/11/09. CGW: " -Gold Medal! - 2008 San Diego Wine Competiton -Gold Medal! - 2008 West Coast Wine Competition -Gold Medal!- 2008 Grand Harvest Awards "Adam LaZarre is winemaker at Monterey's Hahn Estates, where he produces well-balanced red and white wines from estate-grown grapes. He also makes a less expensive line, the Cycles Gladiator brand, from grapes sourced throughout California's Central Coast. The 2006 Cycles Gladiator Cabernet Sauvignon shows intense red/black fruit character and smooth tannins that portend easy drinking now. It was a Gold Medal winner at the 2008 Critics Challenge. Rating: 87" "Tasting Notes" by Robert Whitley July 30, 2008, San Diego Tribune The deep hue of the Cycles Gladiator Cabernet Sauvignon, make it a wine that is as lovely to look at, as it is to taste. With exciting aromas of mocha, raspberry, dark cherry and rich dark fruit, along with the support of dusty tannins, this exciting Cabernet is lush and mouthfilling from start to finish. Exquisite balanced acidity supports the structure making this big wine very approachable. Sourced from Central Coast vineyards harvested in the early morning hours while the wine grapes are still cool and firm, this wine is lush, vibrant and supple with brilliant flavors of red fruits, clean structure and bold tannins. With hearty bold flavors, this wine pairs perfectly with rigatoni baked in a spicy meat sauce and layered with fresh spinach and mozzarella or with a thick grilled beef filet with twice baked potatoes and green salad. At the end of a busy weekday, try it with pepperoni and red pepper topped pizza. Press Releases National Women And Wine Competition Reviews ON WINE: Critics Challenge puts the new and the old to the test 750 ml $9.99 Detailed Wine Information Alcohol: 13.5% Appellation: Central Coast Year: 2006 The Cycles Gladiator Story Americans then might have been shocked by the thought of a woman wearing pantaloons or bloomers pedaling a bicycle, but the French understood what sold products-thus the 'uninhibited' appearance of the Cycles Gladiator advertising poster. Click for a larger image Cycles Gladiator symbolizes a celebration of the freedom and happiness that pervaded Europe in the late 19th century—an era known as the Belle Epoque. This era marked many notable inventions and improvements to daily life, not the least of which was the modern bicycle or Le Bicycle Velocipede. Started in Paris in 1891 by Alexandre Darracq (an eccentric, who would later become famous for manufacturing automobiles), Gladiator was one of the dozens of bicycle companies that saturated the market when the cycling craze boomed. The Golden Age of cycling reached its pinnacle in 1895—and that same year printer G. Massias unveiled one of the great Parisian advertising posters. Only four of these original posters exist today. The famed artwork that once showcased the stylish Cycles Gladiator now graces the bottles of our classic wines from California’s Central Coast. The mythological image of the nymph riding her winged bicycle captures the grace and uninhibited beauty of our hillside vineyards. History of the Bicycle Bicycles are considered the frist democratic means of transportation The invention of the bicycle had a revolutionary impact around the world. Considered the first democratic means of transportation, the bicycle eliminated dependence on the horse and carriage and allowed people the freedom to transport themselves faster and more efficiently. Though the exact history of the bicycle is unclear, the Golden Age of Cycling reached its pinnacle in the late 1800s, during the Belle Epoque era, when a number of modifications brought the ordinary bicycle to its highest level of improvement. The modern bicycle was now more comfortable and safe to ride and liberated people from traditional methods of transportation. Women in particular benefited from the enhanced mobility and independence, and it spurred a revolution in women’s fashion.Women now wore pantaloons, trousers and other cycling ‘gear’—which was considered shocking by the traditionalists and newspapers of the day. Susan B.Anthony once wrote: “Let me tell you what I think about bicycling: It has done more to emancipate women than anything else in the world.� The Belle Epoque Era Arts and sciencess developed with an incomparabel speed and intensity The years between 1871 and 1914 represent one of the most fascinating periods in European history. During this time Europe was enjoying a period of interior peace, and a modern world began to emerge. Arts and sciences developed with an incomparable speed and intensity. A joy of life awoke in all social classes, and with that a desire for new, extraordinary, sensational things. People were seized by the feeling of a new start into better times and a sense of freedom and happiness prevailed. History’s greatest transformation of art and poetry from traditional to modern occurred during the Belle Epoque. Art in every genre prospered like never before. In Paris, a recognizable artistic style emerged during this era where it appeared in numerous forms—most notably in posters advertising various goods and entertainment. Food, beverages, bicycles, and theatrical performances were but a few of the subjects of these now famous Parisian works. A hundred years later, the same thing happened to the wine industry. History’s greatest transformation of wine from traditional to modern has occurred during the last two decades of the 20th century and wine has prospered like never before—advancements in viticulture and winemaking coupled with the widespread and media-driven acceptance of wine as a part of a healthy lifestyle have transformed the wine industry."

My Notes: Bought at BevMo for Beth's Surprise 30th Birthday at home, 04/11/09. FFCP: "Blend: 89% Pinot Grigio 6% Sauvignon Blanc 5% Chardonnay Appellation: California pH: 3.45 Total Acid: .63 Alcohol: 13.45% Suggested Retail Price: $11 Released: January 2008 The 2007 vintage of Francis Coppola Presents Bianco Pinot Grigio is a zesty white wine with light, delicate flavors that are perfect for afternoon sipping or pairing with fun, easy meals such as Chinese take-out, grilled shrimp, fruit and cheeses or mixed salads. TASTING PROFILE Appearance: Pale citron Aromas: Melon, pineapple and tropical flowers Flavors: Peaches, pink grapefruit and creamy lemon WINEMAKER’S NOTES • Bianco Pinot Grigio is fermented and aged entirely in stainless steel to preserve the wine’s fresh fruit flavors and aromas. A small amount of Sauvignon Blanc and Chardonnay are added to the final blend to give Bianco more fullness and complexity. • We source our grapes from two different California appellations: Pinnacles Bench in Monterey, a cool climate region with coastal influences; and Clarksburg, an area near Lodi, which has very warm weather. By combining fruit that matured slowly and has more vibrant acidity with fruit that ripens quickly, we are able to create a perfectly balanced wine that is rich in flavor. • Because Pinot Grigio is a sensitive grape, we harvest our fruit at night and then press and ferment it under cool conditions. “One of my favorite projects this last year has been creating the new image of Rosso & Bianco wines and planning the renovation of our new Sonoma County winery. Rosso and Bianco are, by the way, my Uncle Kiki’s (opera composer and conductor Anton Coppola) favorite everyday wine. I wanted to give these wines a permanent home, and so I have bestowed on my new facility in Sonoma the name, Francis Ford Coppola Presents, Rosso & Bianco Winery!� –Francis Ford Coppola"

My Notes:

My Notes: Had at the Genentech DevSci RA Poster Session, 04/17/09, chosen by Ken at The Wine Vault. CLdH: " DRY WHITE WINE: 182,000 bottles Made with premium Bordeaux varieties : Sauvignon Blanc (40%), Sémillon (40%), and Muscadelle (20%). This blend, based on ancient tradition, is rare in Bordeaux these days. Traditional winemaking : skin contact (50%), cool fermentation (16/18° C) in vat, and barrel-ageing on the lees for about 3 weeks, which makes the wine round, smooth, and fruity. This wine is ideal as an aperitif and with fish, seafood (oysters, mussels), or goat's cheese. Best enjoyed young (within 2 years of the vintage)."

My Notes: Received as a sample for the Icon Estates Tax Time Series, 03/31/09. JTV: "Technical Analysis Alcohol/Vol: 10.5 % Residual Sugar: 248 g/l Dryness: 22 Total Acidity: 11.4 g/l Harvest The grapes for the Jackson-Triggs 2007 Proprietors’ Reserve Vidal Icewine were harvested on January 20th and January 25 at between 39.9º and 41º Brix from the select vineyards of Skubel, Lament, Knizat, Seeger, and Atalick in the Niagara Peninsula. Winemaking The naturally frozen grapes for our Vidal Icewine were pressed at an average of -10°C thus enhancing the varietal’s sweetness and concentrated aromatic flavours. This was followed by fermentation in stainless steel to preserve the wine's intensity. Winemaker's Notes This richly textured wine displays fresh tropical aromas of papaya, mango and apricot. Bold fruit flavours balanced with fine acidity caress the palate and conclude with an exquisite silky finish. Food Pairings Serve slightly chilled on its own or with fresh fruit, foie gras, rich paté or a selection of fine cheeses. Awards And Accolades Previous vintages have been awarded: *Grand Gold Medal, Vinitaly, Verona, Italy *Gold Medal, International Wine & Spirits Competition, London, UK *Gold Medal, Canadian Wine Awards, Penticton, B.C. Product Information CSPC# (375 mL): 594002 Cases Produced: 6000 Availability: Niagara Estate Winery, LCBO Vintages, Wine Rack and select licensees"

My Notes: Received as a sample for the Icon Estates Tax Time Series, 03/31/09. Brought to and drank at Passover Seder by Beano at R-Dog & P-Funk's, 04/09/09. RMW: "Winemaker Notes: Wine analysis: Total acid: 0.65 % Final pH: 3.57 Residual sugar: 0.71% Alcohol: 15% Winemaking: • Harvested in cool morning hours • Fermented in a combination of stainless steel and oak tanks • 25 days of maceration (skin contact) to soften tannins • Barrel-to-barrel racking to develop flavors • 14 months of aging in French oak château barrels (20% new oak) Appellation: Napa Valley Grape Sourcing: 42% from the Oakville AVA, with the majority of that (35%) from Robert Mondavi Winery’s To Kalon Vineyard, 25% from Stags Leap District AVA (12% from our Wappo Hill Vineyard), the remaining third from other select Napa Valley vineyards Varietal Composition: 80% Cabernet Sauvignon 12% Merlot 3% Cabernet Franc 3% Malbec 1% Petit Verdot 1% Syrah Tasting Notes: Tannins are chewy and mouth-coating, merging with engaging flavors of blackberry, black plum and cassis and just a hint of black olive. All this power is knit together into a harmonious whole to create a well-structured wine that makes a bold statement and culminates in a very long, satisfying finish Aroma: Deep, dense and concentrated, this Cabernet even smells dark. Expressive aromas of fresh blackberry, currants and rich vanilla mingle with subtle notes of thyme and cinnamon. Appearance: Dark garnet in color."

My Notes: Received as a sample for the Icon Estates Tax Time Series, 03/31/09. Brought to and drank at Passover Seder by Beano at R-Dog & P-Funk's, 04/09/09. WHWV: "HISTORY In 25 years, Wild Horse Winery & Vineyards has grown from its humble beginnings to take its place as one of the Central Coast’s leading producers of premium varietal wines. Their success is rooted in a commitment to crafting wines of consistently high quality and good value. Pinot Noir, the winery’s flagship varietal, sources fruit predominately from the Santa Barbara County appellation, while the Paso Robles appellation is the cornerstone for the red wine program at Wild Horse Winery & Vineyard, which includes Merlot, Cabernet Sauvignon, Zinfandel and Syrah. VINEYARD NOTES The 2007 Central Coast Pinot Noir—the lead horseman in the Wild Horse Winery & Vineyard portfolio—displays great balance of fruit, spice, and oak. Fruit grown in Bien Nacido, Premier and Ashley’s vineyards in Santa Barbara County, coupled with contributions from Edna Ranch, Live Oak and Opolo vineyards in San Luis Obispo, makeup the Central Coast Pinot Noir. The fruit from each appellation contributes unique characteristics, aromas and flavor; truly making this a blend of the Central Coast. WINEMAKING NOTES Each vineyard lot was hand-harvested and fermented separately in a mix of small open and closedtop fermentors. Lots were then inoculated with yeast after a three day cold soak to develop color and flavors. During fermentation, the open-tops were punched down two to three times daily, and the closed-tops are pumped over with the same frequency from sprinkler irrigators. Pressing occurred at, or following, post-cap fall and then malolactic fermentation was completed in barrel. TASTING NOTES The 2007 Pinot Noir showcases aromas and flavors of bright raspberry, ripe strawberry, and dusty spices leading to a rich, juicy, well-balanced mouthfeel. A food friendly and very approachable wine, enjoy this Pinot Noir with baked penne, roasted vegetables or pork short ribs. TECHNICAL Appellation: Central Coast Vineyards: Santa Barbara County - Bien Nacido, Premier, & Ashley’s San Luis Obispo County – Edna Ranch, Live Oak, & Opolo Composition: 100% Pinot Noir Oak Aging: 10 months in Frech Oak, 25% new pH: 3.64 T.A.: 5.85/L Alcohol: 13.9 % Case Production: 76,000 Release Date: September 2008"

My Notes: Received as a sample for the Icon Estates Tax Time Series, 03/31/09. R: "VARIETALS Predominantly Sangiovese, plus other red varieties admitted by Chianti Classico code production VINEYARDS Place of production: the grapes for the production of the wine Riserva Ducale predominantly come from the vineyards of the Ruffino estates Santedame, Montemasso and Gretole, located in the traditional Chianti Classico production area stretching over the provinces of Siena and Florence. Soil: The soil is characteristic for the Chianti Classico area: clayey with an abundant presence of "Galestro" rock. Microclimate: The microclimate is variable from one area to another which confers richness and complexity of perfumes to the wine. Altitude: Variable from 290 to 450 meters above sea level Growing system: Guyot trained and Cordon trained. Vine density: 3000-5000 vines/hectare VINIFICATION AND AGEING The Chianti Classico "Riserva Ducale" stems from an accurate selection of the best grapes during harvest. Picking started from the third week of September and lasted until mid October. The alcohol fermentation, aided by racking and punching down, took place in thermo-controlled stainless-steel vats at an average temperature of 26-28°C for approximately 10 days. The maceration on the skins continued for another 14 days. After completing the malo-lactic fermentation Riserva Ducale was aged for 24 months in 35/80 hl. oak barrel and in stainless-steel vats, then in bottle. Alcohol content: 13% vol. SENSORY PROPERTIES Colour: Ruby red with garnet hues. Aroma: the 2005 Riserva Ducale is characterised by particularly fragrant, fruity notes, typical of this vintage. Sweet cherries and red berry fruits meet with delicately spicy hints of cigar box and white pepper grains and elegant scents of red roses and flint. Tasting profile: Fruity, soothing and well-balanced, the taste reveals velvety tannins and lots of fruit. The long ageing in oak enriches the fruity core with hints of cacao and cloves and the long-lingering aftertaste adds intriguing notes of rosemary and figs. First Vintage: 1927

My Notes: Received as a sample for the Icon Estates Tax Time Series, 03/31/09. EE: " Making Riesling in Monterey County requires a great deal of patience. Our Riesling vines may start out like all the other varieties in this area (Chardonnay & Pinot Noir), but the similarities end there. Riesling is always the last variety we pick. In 2008, we didn’t start harvesting Riesling until October 25th with the last of the fruit following on November 2nd—long after all the other varieties had been harvested and put to rest in their respective barrels. Riesling has to endure the entire growing season, maturing and developing through heat spells, rain storms, and whatever else the growing season brings. We wait to pick until the acidity balances with the fruit and floral aromas, creating a harmonious flavor profile and alluring character. But, the harvest is just the beginning. To preserve all that goodness, we ferment the juice in only small, temperature-controlled, stainless steel tanks at 45-50 degrees for up to 35 days. This long, cool fermentation adds layers of complexity and allows the essence of the Riesling to rise to the top. Our debut 2008 blend is 100% Monterey County. This extraordinary and luscious Riesling has fresh and bright aromatics. Enjoy! Wine Profile Vintage: 2008 Wine Type: Light/Sweet White Wine Varietal: Riesling Appellation: Monterey PH: 3.17 Aging: 100% Stainless Steel Alcohol %: 12.5 Tasting Notes: Tangerine, honeysuckle and orange blossom aromas fill this wine, along with subtly sweet flavors of peach, honey, apple and dried apricot with a crisp, refreshing finish. Ratings: The Press Democrat - Pick of the Week! "A tasty riesling, with aromas and flavors of apple, peach, melon and honey. A rich texture, but it has a crisp, lively finish." Food Pairing: Shrimp Pad Thai, Wasabi-crusted Tuna, Spicy Duck Confit Salad, Green Chicken Curry. Tasting Notes: Tangerine, honeysuckle and orange blossom aromas fill this wine, along with subtly sweet flavors of peach, honey, apple and dried apricot with a crisp, refreshing finish. Ratings: The Press Democrat - Pick of the Week! "A tasty riesling, with aromas and flavors of apple, peach, melon and honey. A rich texture, but it has a crisp, lively finish." Food Pairing: Shrimp Pad Thai, Wasabi-crusted Tuna, Spicy Duck Confit Salad, Green Chicken Curry."

My Notes: Drank to open Beth's 30th Birthday private dinner, prepared by Mike V, 04/12/09, with us and 6 friends at home. K&L: "93 points and an Editors' Choice from the Wine Enthusiast for Cambria's signature Pinot. They say: "This is the best Pinot Noir at this price on the market. Easily. It's picture-perfect cool climate, absolutely dry and silky, with complex flavors of cherries, Mandarin orange, cola, pomegranates, licorice and cinnamon sice, made even richer by smoky oak. Just lovely, and gets even better as it breathes in the glass." (02/09) 4 stars from Restaurant Wine Magazine (Ronn Wiegand)... "A fine Pinot Noir. The Julia's is finely flavored and full bodied with excellent balance. It is moderately intense in character (red currant, cherry, toast, violet), and long on the finish." This wine is named after the daughter of Cambria's owner Barbara Banke."

My Notes: Drank to open Beth's 30th Birthday private dinner, prepared by Mike V, 04/12/09, with us and 6 friends at home. SV: "Blanc de Blancs (white from white) is the counterpart of Blanc de Noirs (white from black), made from the Chardonnay grape. Blanc de Blancs was the first wine we produced in 1965 and was America’s first commercially produced Chardonnay based sparkling wine. This wine is dry and crisp with abundant flavors of lemon, apple, pear and pineapple. Small lots of malolactic and barrel-fermented wines are added for complexity. The wine is aged on the yeast lees in the bottle for about three years prior to disgorgement. With its bright fruit and crisp characters, this sparkling wine will maintain its freshness, structure and refined finish for many years following its initial release. This is our “oysters on the half shell” sparkling wine, with a citrus-like crispness that make it ideal with a variety of fresh seafood. It is also delicious by itself as an aperitif or as an accompaniment to light poultry, cheese and vegetable courses. Our Blanc de Blancs received world recognition in 1972 when it was served for the “Toast to Peace” in Beijing between President Nixon and Premier Chou En-lai. It has since been served by our Presidents at home and abroad on countless occasions. The 1989 vintage won a Gold Medal at the Pacific Rim Wine Competition in Hong Kong and the 1994 vintage was awarded “Best of Show” by the Quarterly Review of Wines. The 1998 vintage won silver medals at the Orange County Fair, the Grand Harvest Awards and the Orange County Wine Competition. Tasting Notes “The length of the 2005 growing season allowed for the development of ripe fruit character. Fresh crisp apple, lemon chiffon and juicy pineapple all come to mind. Suggestions of warm brioche and hazelnut lead way to a pleasing palate bursting with ripe apple, key lime and plump apricot. The 2005 Blanc de Blancs finishes with refreshing acidity and a quenching palate.” – Winemakers Hugh Davies and Craig Roemer Varietal Composition: 100% Chardonnay County Composition: 66% Napa, 18% Mendocino, 15% Sonoma, 1% Marin Harvest Dates: August 19–October 12, 2005 Barrel Fermentation: 22% Alcohol: 13% TA: 0.87 g/100ml pH: 3.03 RS: 1.12 g/100ml Release Date: January 2008 Cases Produced: 22,600"

My Notes: Snagged an almost full bottle at the end of the Wine 2.0 SF Expo at Crushpad, 04/02/09. HV: "Detailed Wine Information Acidity: 7.69 Alcohol: 13.28% Appellation: Russian River Valley Sub-Appellation: Russian River Valley Bottling Date: June 01, 2007 Fermentation: Stainless Steel Oak: none Release Date: October 01, 2007 Sugar: dry Tasting Notes: This refreshing Sancerre style Sauvignon Blanc has a nose that hints of starfruit, kiwi skins, wet river stones and exotic tropical fruit. The color is pale straw. The crisp, palate cleansing mouthfeel, filled with citrus and minerals, is nicely integrated from front to back with a long lingering finish. Varietal: 100% Sauvignon Blanc"

My Notes: Had as I arrived and with breakfast at the second Wine Bloggers' Forum at St. Supéry (Bloggers Day at St. Supéry), 04/04/09. SSVW: "Dollarhide, Napa Valley 100% Sauvignon Blanc 3.36 6.0 g/L <0.02% 13.5% The 2008 Dollarhide Sauvignon Blanc is an exceptional example of Napa Valley Sauvignon Blanc. Starting with focused and intense aromas of grapefruit, honeysuckle, apricot and nectarines there is plenty going on here. The palate is rich with ruby grapefruit, pomelo that is shaped by mineral and floral notes. The finish is bright and long ending with a touch of spice. W I N E M A K E R 'S C O M M E N T S The 2008 vintage in Northern California began with a second dry winter in a row after two relatively wet years in 2005 and 2006. Rainfall totals were off by about 50% in 2008, and by February the rain had essentially stopped for the year. Dry and mild weather in February and March pushed the grapevines to an earlier than usual bud-break. By early April most grapevines had green shoots from 6 to 10 inches in length. The week of April 13th will be one that few growers will soon forget in California: a frozen freight train hit the state with the worst frost event in over three decades. For three nights in a row, temperatures plummeted down to the low twenties and were compounded by low dew points at our Dollarhide Vineyard. Frost control was rendered completely useless in the lower areas of the ranch. Hillsides that are usually immune from frost were decimated by wide, frozen rivers of cold, dry air. All told, we sustained about 30% frost damage at Dollarhide. Rutherford was also hit by frost, but the low temperatures were not as extreme, and the frost protection measures proved to be effective."

My Notes: Tasted from a magnum while at Wine 2.0 San Francisco Expo at Crushpad, 04/02/09, courtesy of Doug from Able Grape. 2000 cases.

My Notes: Received as a sample from the Proprieter/Winemaker, Damien Georis while barrel-tasting at his day job, Georis Winery in Carmel Valley, 03/13/09. M: "CHAPITRE II – SUR UNE NAPPE A CARREAUX The second chapter of Madeleine features a blend of Cabernet Sauvignon and Syrah. Made in the same winemaking philosophy, it is a perfect symbiosis between the suppleness of the Syrah and the deep structure of the Cabernet Sauvignon. The result is a complex wine with cherry candy, blackberry, plum, gingerbread and black pepper flavor. It is smooth, round and full bodied. Dense in texture and well balanced, Madeleine 2006 will please all palates with its lingering chocolate finish."

My Notes: Had at Moresi's in Clayton with Beth, 04/05/09.

My Notes: Had numerous times at many different restaurants. F: "Cordon negro brut Cordon Negro Brut is Freixenet’s most popular cava, often referred to as the "Black Bottle Bubbly." It is the #1 imported sparkling wine in the world and still ideal for any occasion. -- Tasting Notes -- Cordon Negro Brut is crisp, clean and well balanced. The dosage is very dry, but the acidity is lower than most champagnes for a softer, smoother flavor. It is medium-bodied with apple, pear and bright citrus flavors and a moderately long and crisp, clean finish. -- Winemaking -- Freixenet produces only méthode champenoise sparkling wines. The wine goes through two fermentations with the second fermentation taking place in the bottle. Cordon Negro is aged for up to twelve months in a cave. -- Acclaim -- 87 Points - Best Buy "Not overly fruity up front; instead there's a strong hint of lettuce, greens and peach pit on the bouquet. The palate is more round and giving with a tropical blend of pineapple, citrus and apple flavors. Finishes dry and firm, making it perfectly good in the $12-and-under category." - Wine Enthusiast, December 15, 2008 Download PDF -- Food Affinities -- This wine pairs well with a wide range of food from shrimp salad to olive and tomato bruschetta to cheese appetizers! -- Blend -- Cordon Negro is a blend of three white Spanish grape varieties - Macabeo (35%), Xarel-lo (25%) and Parellada (40%). Macabeo produces a fairly light but fruity, aromatic wine of medium-high acidity – characteristics crucial to the production of sparkling wine. Xarel-lo yields a robust, high-acid wine and contributes power and depth. Parellada is the star of all cava blends. It has both beautiful demonstrative fruit and finesse. -- Analysis -- Alcohol by volume: 11.5% Dosage: 7 g/L "

My Notes:

My Notes:

My Notes:

My Notes: Tasted in a 2006 Garys' Vineyard Pinot flight at The Wine Vault from Ken with Walter at our 1:1, 02/05/09. Wine 4 (Bonus) SW: "We started purchasing fruit from the Garys’ Vineyard in 1999, two years after we first purchased Santa Lucia Highlands Pinot Noir from the Pisoni Vineyard. Although we knew the vineyards would be different we never imagined exactly how much so until a few years later. While both Pisoni and Garys’ are planted to the Pisoni-selection of Pinot Noir, and both are farmed with meticulous care by Mark Pisoni and Gary Franscioni, that is where the similarity seems to end. The Garys’ Vineyard inevitably ripens later than the Pisoni Vineyard and produces more high-toned, redfruited, higher acid wines. Over the last few vintages we have been working hard to take advantage of these differences, fine-tuning our winemaking to emphasize the unique character of the Garys’ Vineyard and produce an even more complex Pinot Noir. In 2007 the vineyard surprised us ripening the section that has always been picked later (planted on 3309 rootstock) faster than the section planted on 5C rootstock. That had never happened before. Although yields were naturally low in 2007 we further increased the concentration of the wine by bleeding off 10% of the juice. We also slightly increased the use of whole clusters in the wine as the extended 2007 growing season allowed the stems to fully ripen in the wine. There is also less oak on the 2007 Pinot than its 2006 predecessor. The 2007 Garys’ Vineyard Pinot Noir is incredibly complex aromatically with a mix of earth, herbs, and fruit. In the mouth the wine continues this complex interplay with concentrated cherry, raspberry, and blackberry fruits. These are joined by a forest floor character and a slight funk (in a positive, James Brown sort of way). This wine is still a youngster and while the tannins would not interfere with current drinking, we believe it will only be better with 3 to 5 years in the cellar. 94 Points Wine Spectator Production: 466 cases Release Date: January 2009 94 points Intense and structured, supple and balanced, with full-bodied spice, wild berry and blackberry fruit that's focused and expansive, gaining depth and complexity and ending with a long, full, lingering finish. Drink now through 2015. 466 cases made. –JL"

My Notes: Tasted in a 2006 Garys' Vineyard Pinot flight at The Wine Vault from Ken with Walter at our 1:1, 02/05/09. Wine 3

My Notes: Tasted in a 2006 Garys' Vineyard Pinot flight at The Wine Vault from Ken with Walter at our 1:1, 02/05/09. Wine 2 (My favorite) TW: "169 Cases."

My Notes: Tasted in a 2006 Garys' Vineyard Pinot flight at The Wine Vault from Ken with Walter at our 1:1, 02/05/09. Wine 1 LV: "Vineyard Managers Gary & Mark Pisoni, Gary Franscioni Winemaker Jeff Pisoni Lucia was founded in 2000, when the Pisoni family began producing several small bottlings of wines that represent their growing region, the Santa Lucia Highlands. Gary, Mark and Jeff Pisoni realize that all great wines start in the vineyard. Committed to producing wines exclusively from vineyards they grow, the Pisoni family is in an ideal position to produce consistently high quality wine. The Lucia family of wines consists of two Pinot Noirs, two Syrahs, a Chardonnay and a small production Rosé of Pinot Noir. The Vintage Although similar to the 2005 growing season, 2006 had even more, and later winter rains. This pushed the growing season back about a month. Warm weather in July helped ripen the fruit, and harvest began about two weeks later than normal. Cool weather arrived during harvest, slowing things down again. This allowed the grapes to stay on the vines longer, developing complexity. The Vineyard The Garys’ Vineyard is a joint venture between two native growers of the Santa Lucia Highlands. Gary Pisoni and Gary Franscioni planted this 50-acre vineyard to Pinot Noir and Syrah in 1997. Its location on a sloping hillside in the center of the 16-mile long appellation offers a true representation of the Santa Lucia Highlands. Winemaking Lucia wines result from the fusion of ideal California weather conditions and classic Burgundian winemaking techniques. Winery practices such as fruit sorting, gravity feeding, hand punch-downs during fermentation and French oak barrel programs combine to produce serious wines The Wine This may be the finest Garys’ bottling from Lucia. The vineyard really delivered both aromas and structure this year. The aromatics are pure, rich and floral. Although the aromas are elegant, this is not a light, delicate wine. The structure is quite powerful and intense with firm tannins. This wine will also age gracefully."

My Notes: Had with Paul, Greg and Walter, courtesy of Walter, 02/05/09 at Genentech. RMW: "Vintage: 2006 Wine Type: Red Wine Varietal: Pinot Noir Appellation: Los Carneros PH: 3.47 Aging: 12 months of aging in 100% new French oak Burgundy barrels Alcohol %: 14.7 Vibrant, fresh and alive, this wine opens with sunny aromas of red cherry and fraises de bois, a tinge of tart cranberry and a whisper of vanilla oak. In the mouth, brilliant fruit flavors with a trace of exotic hibiscus are wrapped in silky tannins and enlivened with bright acidity. Production: Only 391 cases produced"

My Notes: Had with Paul, Greg and Walter, courtesy of Walter, 02/05/09 at Genentech. TVC: "Not your typical California Zinfandel. Big and concentrated and bursting with cranberries and pomegrante. A higher acidity makes it a great pair with wintery dishes. Drink now…it’s ready to rock ‘n roll!"

My Notes: Had at the Genentech DevSci Spring Fling, 03/25/09, chosen and purchased from Ken at The Wine Vault in SSF. JRSW: "The 2005 j.r. storey Syrah comes from the Beck Vineyard, 1700 feet above sea level, just east of Paso Robles. Steve Beck farms this steep vineyard, taking great care to produce fruit with exceptional intensity. Limestone soils run throughout this well drained hillside vineyard giving this wine a unique character. Just 14 miles from the Pacific Ocean, cool nights lets the flavors develop complexity. In the nose the wine has blueberry, vanilla, and cinnamon. The rich inky color fore shadows the intensity of this wine as the palate a soft burst of mocha and a long finish. Deep and lush this cool weather Syrah has firm tannins, perfect for grilled lamb or a seared rib eye."

My Notes: Had at the Genentech DevSci Spring Fling, 03/25/09, chosen and purchased from Ken at The Wine Vault in SSF. YCV: "This is a lovely big red wine which we have created by blending various lots which were not needed in our other wine blends. We created it with "wine-by-the-glass" restaurant menus in mind, and it combines a lower price with high quality. You might say it is the wine you were hoping to find when you bought those big bottles of "Mountain Red" for a party. Don't let the low price or the lack of vintage and varietal fool you, this is a wonderful, rich red wine, perfect for hamburgers or other rich food. It is predominantly Cabernet Sauvignon, and it shows in the taste, but also contains several of our other varieties such as Merlot and even some of our Port grapes."

My Notes: Had with dinner with various wine blogger suspects after the Crushpad BYOZ, 01/29/09, at Pauline's Pizza in SF, chosen by Doug (@AbleGrape).

My Notes: Had before dinner with various wine blogger suspects after the Crushpad BYOZ, 01/29/09, at Pauline's Pizza in SF, brought by Thea (@WineBratSF). DC: " Vintage dated each year, the Domaine Carneros Brut cuvée represents the best of Carneros Pinot Noir and Chardonnay made into a classic sparkling wine. The 2005 vintage started with an early spring followed by a long cool summer that allowed the crop to mature to perfection. For the fourth year in a row the crop was small and the resulting fruit intense. The Brut cuvée has wonderful floral aromas and great balance. The 2005 cuvée is composed of 64% Pinot Noir, 34% Chardonnay and 2% Pinot Blanc. Approximately 8% of the cuvée underwent malolactic fermentation prior to blending the cuvée for tirage bottling. The wine has been aged for three years prior to release and will further age gracefully in your cellar (if you can resist opening). Wine Profile: Vintage: 2005 Wine Type: Sparkling Wine Varietal: Sparkling Appellation: Carneros Sugar: 1.20% (Dosage) Acid: 0.93g/100ml TA PH: 3 Alcohol %: 12% Tasting Notes: This cuvée has aromas of meadow flowers, pears and citrus peel enhanced with hints of toasted nuts, vanilla and spice. The wine is elegantly structured, round and flavorful with the long creamy finish that is the hallmark of Domaine Carneros wines. Ratings: 92 Points, Wine Spectator. Beautifully focused and refined, with Gala apple and raspberry aromas and flavors that are crisp yet layered, with creamy lemon and lime notes and a finish that lingers with mineral and a hint of yeast. Drink now through 2012.—Tim Fish Food Pairing: Lovely served with double or triple cream cheeses, it also matches especially well with oysters, shellfish, fish, poultry, Asian and California cuisine."

My Notes: Had with dinner with various wine blogger suspects after the Crushpad BYOZ, 01/29/09, at Pauline's Pizza in SF, brought by Doug (@AbleGrape). BaC: "The Badia a Coltibuono Riserva, our most classic wine, is made exclusively from autoctonous grapes. It is loved by wine aficionados worldwide and is considered to be a true emblem of the Chianti territory. As a testimony to its long history and traditions, the estate is the proud possessor of a unique patrimony of old Riserva wines which date back as far as 1937. Unfortunately wines preceding this vintage were lost during the Second World War. The Riserva is produced only on better vintages. Some of the most noteworthy are: ‘59, ‘64, ‘66, ‘71, ‘75, ‘83, 85, ‘88, ‘90, ‘93, ‘95, ’97, '99, 2001, 2003, 2004"

My Notes: Had before dinner with various wine blogger suspects after the Crushpad BYOZ, 01/29/09, at Pauline's Pizza in SF, chosen by Doug (@AbleGrape). KLW: "This dark monster is from 150-year-old Tannat and Cabernet Sauvignon vines! Marianne Hillau says her ancient vines regularly produce huge one-kilo grape bunches year after year and have no diseases or ailments to speak of. The blend in this cuvée is 80% Tannat and 20% Cabernet Sauvignon, and it boasts palatestaining dark, earthy fruit that has great structure and balance, refreshing acidity, plenty of rusticity, and a hearty yet well-ripened tannin. The reds chez Etxegaraya are proof that the Tannat grape doesn't have to produce a harsh, hypertannic wine but is capable of much more. This 2005 is a bravura performance. You won't believe it unless you taste it."

My Notes: Tasted blind at the Crushpad BYOZ ZAP Pre-Party, 01/29/09.

My Notes: Tasted blind at the Crushpad BYOZ ZAP Pre-Party, 01/29/09. DC: "Production Notes Varietals: 100% Zinfandel from the Florence Ranch Appellation: Dry Creek Valley,Sonoma County Alcohol: 14.6 % by vol. Time in oak: 12 months Oak: 100% French; 18% new Production: 420 cases, 750mL Release date: July 1, 2008 Sugg. retail price: $32.00 bottle, 750mL Optimum time for consumption: 2008-2015 Tasting Notes Color: Purple-black. Aroma: Lovely, aromatic floral nose—with lavender and violets—mixed with black raspberry, cassis, black pepper, chocolate, dusty/mineral, lavender, and clove. Taste: Black raspberry, cassis, chocolate, clove spice, thick and velvety texture on the mid-palate, long persistent finish of blackberry and black raspberry fruit, sweet chocolate and spice. History The 2006 vintage in Dry Creek produced extremely balanced, luscious wine. The wine from Florence vineyard was particularly showy from the start—even in the fermenter—with its jet-black color, perfumed aromas of violets and lavender, and rich flavors of black raspberry, chocolate, and clove spice. Production We used our special custom-made gridded tanks to ferment the wines. These tanks, outfitted with stainless-steel grids that can be raised or lowered on top of the crushed grapes, allow us to submerge the cap of grape skins beneath the surface of the fermenting wine. We extract color, body, and complexity from the grapes, using these grids, without extracting too much of the drying tannins found in the seeds. The result are intense and complex wines that feel velvety and round on the tongue rather than harsh or tannic. As is our tradition, we conducted the fermentation using only the natural yeast population on the grapes. During fermentation the temperature was allowed to get above 90º F, to aid in the extraction of color and flavor. At dryness, the wine was gently pressed in a membrane press and pumped to small, 60-gallon French oak barrels. The wine was aged for 14 months, and was racked about every three months up to tank and then back down to barrel to clarify the wine and aid in its development. In our blending trials, we decided the wine was superb on its own, and did not blend anything else to interfere with the intense, lovely fruit."

My Notes: Received as a sample from the winery, 02/21/09. Drank decanted with dinner, 02/24/09. BV: "This elegant wine is a classical blend of Cabernet Franc, Cabernet Sauvignon, Malbec and Merlot. A bold entry to the palate with prominent flavours of mint, cherry and prune, leaving an undeniable impression of quality and character. Matured in small oak barrels. 750 ml, 13,5 % Vol., 24 €/l"

My Notes: Received as a sample from the winery, 02/21/09. Drank decanted with dinner, 02/24/09. BV: "Range Blaauwklippen Vineyard Selection Variety Cabernet Sauvignon Vintage 2005 Volume 750 ml Bottle Type 438 Claret Dark Green Country of Origin South Africa Wine of Origin Stellenbosch Barcode 600 1742 999 502 Character This dark and ripe wine delivers a beautiful mixture of fruit and spice. The fruit is very complex and focused and is directed into a beautiful and lengthy finish. The wine ends with a prominent, lingering aftertaste introducing the slightest touch of sweetness. Drinking Temperature 17 °C Shelf Life Enjoy immediately or within the next 10 years. Alcohol Volume 13.7 % Residual Sugar 2.1 Total Acidity 6.1 PH 3.48"

My Notes: Received in my February WineQ shipment, 02/11/09. WQ: "Composition 100% Syrah Appellation Sonoma County Alcohol 15.2% Aged for 16 months Aged in Eco-certified French oak Bottled February 2007 Production 322 cases Awards BRONZE MEDAL 2008 San Francisco Chronicle Wine Competition From the Winery Committed to local sustainable agriculture, Sky Saddle is a small, boutique winery making fine wines exclusively from organically and/ or biodynamically grown grapes. The wines are single-vineyard designates and are made to capture the essence of the land from which they come. We have kept our commitment of selecting only certified organically grown grapes and have also chosen eco-certified French oak barrels, which originate from environmentally-sustainable managed forests, and water-based paints for our foils. We are proud of our environmentally-friendly practices in winemaking and believe that organically grown wine is on the verge of a renaissance in California! Tasting Notes Our 2005 Sonoma County Syrah is a lush wine and still the darkest wine we have ever seen - lots of color pigments translate to lots of flavors! This Syrah comes from a small, hillside vineyard in the Mayacamas that is farmed organically and biodynamically. Fermented with native yeasts, the wine is dark and rich with flavors of berries and aromas of stone fruit, white pepper and earth. A true Northern Rhone style Syrah with explosive aromatics and a smooth palate."

My Notes: Tried at the PKPDS-PDB Social at Genentech, 03/20/09, chosen by Ken of The Wine Vault. RV: "bottled August 2007 58% Cabernet Sauvignon, 42% Merlot A late winter held the vines dormant longer than usual. During bloom, northern California was hit by a particularly strong weather system, disrupting fruit formation, and the estate yielded its smallest crop since 1996. Warm summer weather helped to avoid a seriously delayed harvest; picking began on schedule in early October, and was complete by early November. Small berry size resulted in rapid color and tannin extraction. This, in turn, required special handling - as the whole berries fermented on their natural yeasts, only a limited amount of juice was circulated through the cap. Early pressing - at day six, on average - helped maintain balance. press wine was aged separately, allowing excess tannin to precipitate, then added at eighteen months. Abundant fruit and richness permitted us to use a greater percentage of new and one-year-old air-dried american oak in aging. Twenty-one months in barrel and six racks off the settled lees have brought integration and clarity. Elegant structure and the rich, briary fruit typical of our Santa Cruz Mountains estate combine to give the wine immediate appeal. An excellent vintage, it will continue to develop over the next twelve to fourteen years. EB (05/07)"

My Notes: Tried at the PKPDS-PDB Social at Genentech, 03/20/09, chosen by Ken of The Wine Vault. TW: "The 2006 Steading is composed from the traditional Barossa cultivars of Grenache, Shiraz & Mataro. It has long been David Powell’s favourite wine within the Torbreck stable because of the old, gnarled ‘bush vines’ that produce its core. Deep ruby with flickers of violet, its delicate aromas of truffle, five spice and spring flowers are supported by a rich core of framboise, licorice, saddle leather and Provencal herbs. Very ‘Burgundian’ in style, the palate is elegant and pure with subtle notes of crushed cherries, earth and cedar all neatly wound by a taught spine of acidity and ripe supple tannins. The 2006 Steading will continue to unfold with time in the cellar & shall provide those with the patience great enjoyment for many years to come. ‘On a highland farm the collection of barns, stables and outbuildings is known as a steading. The varieties Grenache, Mataro and Shiraz all stand in their own right. However, in blending, their strengths create a complex wine of solid earthy structure.’ VARIETALS: Grenache (60%), Shiraz (20%) & Mataro (20%) REGIONS: Marananga, Greenock, Moppa, Seppeltsfield, Gomersal & Ebenezer HARVEST: Late March through early May 2006 pH: 3.66 ACID: 6.6 ALCOHOL: 14.94% VINIFICATION: Each of the individual blocks (many were picked in different stages (tries) to ensure perfectly ripened fruit) were de-stemmed separately into both wooden & concrete open top fermenters where the juice was gently pumped over the skins twice a day for 6-7 days. After basket pressing the wine was gravity fed into underground cement vats where it naturally settled and was later racked into older French Hogsheads. Following 24 months maturation the wine was assembled and bottled in May 2007 without the use of fining or filtration. The Steading is perhaps the most important wine within the Torbreck portfolio, the one that best exemplifies what Torbreck is all about. It is sourced from vines that survived the vine-pull scheme in the early 1980s, cultivated on their own roots that were unaffected by phylloxera. It also best explains Dave Powell's serendipitous discovery of some withered ancient vines, some well over a century old, that he carefully nurtured back to life. Protecting and nurturing the old vine resources of the Barossa Valley is paramount to him and this wine, more than any other is an indication of what is possible from the now protected ancient Barossa cultivars - Grenache, Mataro and Shiraz. The Steading is sourced from our own vineyard estates as well as from growers on a share-farming basis, totalling 45 different sources of fruit, all vinified separately and blended once their individual virtues have been assessed. The Steading’s generous and supple flavours combined with its silken texture are a rewarding and very versatile choice with all types of cuisine."

My Notes: Tried at the PKPDS-PDB Social at Genentech, 03/20/09, chosen by Ken of The Wine Vault. SW: "Our Century Vines Zinfandel is made from estate grown Zinfandel vines planted along Sausal Creek prior to 1877. These vines are still producing juice Sausal considers to have the truest varietal characteristics of any they have sampled. The 2006 vintage has a dark garnet color, soon followed by a rich, full nose of floral, vanilla, cinnamon, and a hint of soft sweet cherry. Soft tannins lend themselves to a long silky, smooth finish. The 2006 Century Vines Zinfandel is drinkable now, but with a few more years in the bottle will offer an even greater reward. Whether you enjoy it now, or cellar it for a few years, pair this wine with a juicy steak, wild game or marinated pork tenderloin. Cases Produced: 380 Technical Description ¨ Grape: 100% Estate Grown Zinfandel ¨ Age of Vines: Over 131 years old ¨ Alcohol: 14.7% ¨ Total Acidity: 0.65 ¨ pH: 3.7 ¨ Residual Sugar: 0.0 ¨ Malolactic Fermentation: 100% ¨ Aging: 22 months French Oak ¨ Release Date: Fall 2008 ¨ Aging Potential 4-5 years"

My Notes: Tried at the PKPDS-PDB Social at Genentech, 03/20/09, chosen by Ken of The Wine Vault. IFW: "The wine's high acid, good structure and bright fruit suggest that this Pinot Noir will age gracefully. Although it is drinking beautifully now, it will undoubtedly gain in complexity with more time in the bottle. Wine Profile Tasting Notes Flavor: Flavors of tart cherry, wild strawberry, pomegranate, rhubarb cranberry, cardamom, clove, nutmeg and cola. The texture is like silk satin and wine has fine tannins and the finish in long. Production Notes 2004 will be remembered by many as the earliest harvest in 50 years, yet it was a cool, even growing season that, for us, yielded exceptional Pinot Noir and Pinot Gris. An unusually warm winter led to early budbreak, causing us to put on the sprinklers many times in the wee hours of the morning to ward off the threat of frost. Fortunately this threat did not materialize, and the grapes matured through a mild and fairly typical spring and summer. We harvested the Pinot Noir on 28 August and 1 September 2004 by hand at sunrise. The fruit was very beautiful with nice uniform clusters and variation in berry size within each of the four clonal groups. 23.6 Brix 0.71 T.A. 3.41 pH Winemaker Notes The Olivet Grange fruit was fermented in four six-ton open top fermenters. The clones – 114, 115, 667 and 777 were kept separate from the time they arrived at the winery until they were brought together just prior to bottling on 12 August 2005. The destemmed fruit was left to cold soak for 4 days. On the fourth day the temperature was raised and the lots were inoculated the following day. The must in each fermenter was punched down three times a day for between 20 and 30 minutes to aid in extraction of color, tannins and flavors. The temperature of the tanks was not allowed to exceed 86 degrees Fahrenheit, and clone 667 lot was held to only 68 degrees Fahrenheit, the temperature preferred by the Swiss isolated with which the must was inoculated. These cooler temperatures preserve the aromas and more delicate flavors of Pinot Noir. At the end of primary fermentation, the wines were pressed off and moved to French oak: new (35%), one-year (30%) and older barrels (35%) from a variety of coppers: Remond, Sirugue, Rousseau, Seguin Moreau, Billon and Francois Freres. 50% of the barrels were inoculated with Enoferm Beta and the balance were allowed to completed MLF with indigenous bacteria. MLF completed in late November. The wines rested in barrel for 11 months and received weekly batonage until one both prior to bottling. Other Notes Aroma: Dried rose petals, violets, cherry adn forest floor spice. Color: Bright ruby. Vintage 2004 Production Notes 2004 will be remembered by many as the earliest harvest in 50 years, yet it was a cool, even growing season that, for us, yielded exceptional Pinot Noir and Pinot Gris. An unusually warm winter led to early budbreak, causing us to put on the sprinklers many times in the wee hours of the morning to ward off the threat of frost. Fortunately this threat did not materialize, and the grapes matured through a mild and fairly typical spring and summer. We harvested the Pinot Noir on 28 August and 1 September 2004 by hand at sunrise. The fruit was very beautiful with nice uniform clusters and variation in berry size within each of the four clonal groups. 23.6 Brix 0.71 T.A. 3.41 pH Varietal Pinot Noir Appellation Russian River Valley PH 3.76 Tannin 0.47 Alcohol % 13.7 Brix at Harvest Aroma: Dried rose petals, violets, cherry adn forest floor spice. Color: Bright ruby."

My Notes: Tried at the PKPDS-PDB Social at Genentech, 03/20/09, chosen by Ken of The Wine Vault. AW: "Grapes: Chardonnay Old Wente, Dijon 76, 95 & 96, 4 Harvest Dates: October 2 and 11, 2006 Alcohol: 14.9% by volume pH: 3.57 Barrel Aging: 10 months in oak Bottling Date: Friday, August 10, 2007 Cooperage: 100% French oak; 50% new oak (Demptos, François Frères, Sirugue) Additional Remarks: Made entirely from organically certified grapes, certified by CCOF; barrel fermented, stirred on the lees Production: 569 cases # A complex wine with aromas of citrus blossom, apple, pear, mineral and talc. Succeeds in combining a vibrant brightness with substantial mouthfeel. # Pair with seafood and white meats."

My Notes: Tried at the PKPDS-PDB Social at Genentech, 03/20/09, chosen by Ken of The Wine Vault.

My Notes: Tasted blind at the Crushpad BYOZ ZAP Pre-Party, 01/29/09.

My Notes: Tasted at the inaugural North American Wine Bloggers' Conference during the Sebastiani Dinner, 10/25/08. SVW: " The Wine Cherryblock is produced from a blend of Cabernet Sauvignon, Merlot and Malbec grown in carefully selected vineyards in the Sonoma Valley. The name Cherryblock comes from the original Cherryblock vineyard, which makes up a significant portion of the wine’s final blend. The Vintage The 2005 vintage was a cooler vintage starting with delayed budbreak, but with even keel weather in May enabling Cabernet to have a good set and cluster count. Summer weather was mild with average temperatures, but August was cooler making the clusters and berry weights greater. Thus, we had to do lots of cluster thinning during veraison to get the yields within reason. We gambled on warmer October weather and it happened the 3rd week. Therefore, we picked most of the Cabernet from late October to early November, dancing around the rains and getting full color and tannin maturity. Winemaking The grapes were crushed and de-stemmed. Fermentation took place in 8 days for the Cabernet and 13 days for the Merlot and Malbec. Early press of the Cabernet without the use of press fractions was necessary for tannin control. We made 3 individual Cabernet lots. They were all racked into new and 1-year-old French oak barrels. In Spring 2006 after allowing 60 days to fully scrutinize which lots would go into the blend, we did an early assemblage. It was quickly returned to mostly new French oak barrels and aged until Winter 2007. It was aged a total of 15 months and bottled in July 2007. Winemaker’s Notes The color on this wine is incredible, a very dark crimson. The aromas of blackberry, espresso and black olives allude to the richness of this wine and start your mouth watering. It is very concentrated in the mouth with almost sweet blackberry jam fruit, terroir flavors and mouth-coating tannins. Ripe berry and oak frames the finish of this ripe and structured wine. Enjoy with a decadent meal: aged steaks or a prime rib."

My Notes: Tasted at the inaugural North American Wine Bloggers' Conference during the Sebastiani Dinner, 10/25/08.

My Notes: Received in my WineQ shipment, 03/12/09. http://www.wineq.com/members/profile/WardKadel WQ: "Composition 100% Syrah, Jeriko Estate Appellation Mendocino Harvested September 16-17, 2003 Alcohol 14.3% pH 3.53 TA .55 Fermented in Small open-topped containers Aged for 18 months Aged in New French and European oak Bottled June 07, 2003 Production 1326 cases Awards SILVER MEDAL 2006 Long Beach Grand Cru Tasting BRONZE MEDAL 2006 San Francisco Chronicle Wine Competition From the Winery Jeriko Estate produces hand-crafted artisan wines from 100% organically grown and certified grapes from our vineyard in beautiful southern Mendocino county - which means no chemically synthesized fertilizers or pesticides! Established in 1997, our vintner Danny Fetzer brought modern agricultural techniques and family winemaking heritage to Jeriko Estate to create stunning wines that showcase the terroir and quality of the fruit grown on the Estate. Today, Jeriko is proud to be a family-owned boutique winery that creates award-winning wines of exceptional quality. Practicing a tread-gently-upon-the-earth philosophy, we use the latest in winegrowing technology while respecting ancient agricultural practices. Tasting Notes Winemaker's Notes: This is what Jeriko Estate is known for - lots of juicy berry fruit and well balanced tannins. This lavishly oaked varietal marries lots of juicy blackberry fruit with peppery spice, suggestions of bacon and accents of both chocolate and coffee. Aromas: A deep woodsy nose with accents of coffee & black cherry. Flavors: Juicy red fruits give way to dried apricot, raisin & star anise with spicy touches of cocoa, white pepper & mole. Finish: A lightly toasted finish with smooth tannins & ripe fruit. Pair With: Serve with bacon wrapped beef tenderloin, brown mole sauce, black bean enchiladas, dark organic chocolate or with Cheesecake Momma's Chocolate Raspberry Cheesecake."

My Notes: Received in my WineQ shipment, 03/12/09. http://www.wineq.com/members/profile/WardKadel Brought to and drank at Passover Seder by Beano at R-Dog & P-Funk's, 04/09/09. WQ: "Composition 100% Syrah, Ladi's Vineyard Appellation Sonoma County Harvested By hand, October 1, 2001 Alcohol 14.4% Aged for 16 months Aged in 80% French 20% American 40% new oak Production 530 cases Awards 91 Points Wine Enthusiast SILVER MEDAL 2004 San Francisco Chronicle Wine Competition From the Winery Ladi’s Vineyard lies in the foothills of the Rincon Valley, east of the Santa Rosa plain. The terroir of shallow, red, volcanic soil, slope and exposure, of this 17-acre vineyard is ideally suited to Syrah, and Ladi Danielik has a unique talent for growing grapes. Five-time Gold Medalist for “Vineyard of the Year� at the Sonoma County Harvest Fair Wine competition, Ladi’s Vineyard is the most highly decorated in the competition’s history. Tasting Notes The fine-tuning of our techniques and continued progress on the learning curve of winemaker and grower are evident in this bottle. We are very proud of the results. The color is a deep, brilliant red with hints of blue around the edges. The nose evokes images of ripe berries drizzled with chocolate and vanilla, with a gentle cedary earthiness reminiscent of a cool evening in the forest. The taste follows these cues, layering on additional notes of earth, leather, maple and dried roses. The overall marriage of tastes lingers in every corner of the mouth well after swallowing. There is harmony and balance, and our 2001 Syrah is even more full and complex than the 2000 vintage that was rated 94 points. Our 2001 Ladi Syrah will bring out the best in red meats, game and wild mushrooms."

My Notes: Wines tasted at the inaugural North American Wine Bloggers' Conference during Doug Cook (@AbleGrape)'s Anti-Conference tasting, 10/25/08. WS: "Stunning. With mature, burnished notes of candied citrus peel and ginger, clove, fig, quince paste, persimmon and green tea, this offers a rare level of complexity. Yet a current of live-wire acidity still runs underneath it all, cutting through to a mouthwatering finish that makes you beg for more. A case study in greatness.--Baumard non-blind vertical. Drink now through 2030. 1,000 cases made. –JM"

My Notes: Wines tasted at the inaugural North American Wine Bloggers' Conference during Doug Cook (@AbleGrape)'s Anti-Conference tasting, 10/25/08.

My Notes: Wines tasted at the inaugural North American Wine Bloggers' Conference during Doug Cook (@AbleGrape)'s Anti-Conference tasting, 10/25/08. "DrncPno@drXeNo this was the wine that I had on first date w/my now wife on return to FL after a year in Burgundy. Thought it was terrific in '82" about 2 hours ago from twitterrific in reply to drXeNo http://twitter.com/DrncPno/status/1361086625

My Notes: Wines tasted at the inaugural North American Wine Bloggers' Conference during Doug Cook (@AbleGrape)'s Anti-Conference tasting, 10/25/08. CVW: "Type of wine: Still wine, 13% alcohol by volume Vinification method: Traditional vinification with extended maceration on the grape skins, partially with carbonic maceration Characteristics: Deep ruby red; vinous, fruity aroma with hints of spices and black cherry; dry, frank, slightly salty taste with clean, firm finish How to serve: Open just before use; serve at 18°C (65°F) Food Combinations: Goes well with all courses, especially with salami, cold cuts and meats Storage: Store bottle on its side away from light in a cool, dry place"

My Notes: Wines tasted at the inaugural North American Wine Bloggers' Conference during Doug Cook (@AbleGrape)'s Anti-Conference tasting, 10/25/08.

My Notes: Wines tasted at the inaugural North American Wine Bloggers' Conference during Doug Cook (@AbleGrape)'s Anti-Conference tasting, 10/25/08. DAG: "This higher altitude Vosne exhibits a strong personality, the depth of colour can most certainly be connected to the iron present in this dark soil. Regardless of the vintage, the acidity in the wines of this parcel give them an excellent aptitude for ageing. It is an interesting balance of freshness (northern exposure) and maturity, of mineral and fruit. Black fruit is very apparent (wild blackberry, blueberry...) lifted by spicy notes (pepper). It is simultaneously austere, hard, deep, elegant, sappy, wild... It is necessary to age certain vintages several years before the wine knits together. An excellent accompaniment to game and meat in sauces."

My Notes: Wines tasted at the inaugural North American Wine Bloggers' Conference during Doug Cook (@AbleGrape)'s Anti-Conference tasting, 10/25/08. LvS: "Back in the 18th century, the Barons Langwerth von Simmern helped establish the worldwide reputation of Marcobrunn wines. The czars of Russia. The former imperial President von Hindenburg, and U:S. Presidents Jefferson and Eisenhower were lovers of Marcobrunn. Combining full body with refreshing acidity, Marcobrunn wines have an unsurpassed longevity. They need 2-3 years of bottle aging to show their potential."

My Notes: Wines tasted at the inaugural North American Wine Bloggers' Conference during Doug Cook (@AbleGrape)'s Anti-Conference tasting, 10/25/08.

My Notes: Wines tasted at the inaugural North American Wine Bloggers' Conference during Doug Cook (@AbleGrape)'s Anti-Conference tasting, 10/25/08. TWD: "Pierre Jacques Druet Pierre Jacques DruetI arrived at Druet's residence in Benais, just a few minutes drive from nearby Bourgueil, at exactly 11 am. There was a worn appearance to some of the buildings, which stretched out on three sides of a rough, central courtyard strewn with gravel and stones, and from one of the upstairs windows the sound of a piano drifted out, brightening the late morning air, which was just beginning to feel warm. Within seconds of my arrival Druet appeared and offered a warm greeting. We should go to his cave to taste, he instructed me, and it was apparently too far to walk; I should follow his van in my own car. The journey to Druet's cave took all of two minutes, travelling at a speed that never went much beyond 10 miles/hour, the slow pace a result of my desire to neither ram Druet's van from behind, nor to drive over his dog, who trotted arthritically along behind Druet's vehicle. Driving over a beloved and long-term family pet is never a good way to kick off a visit such as this, and so it was something I was keen to avoid; happily we arrived at Druet's cellars with no loss of life. Quite why we had to drive the short distance, little more than a few hundred metres, I was not sure; after all, the oldest bones in this two-car convoy were canine (taking into account age in dog-years, obviously), and he had been made to walk. Never mind - I was relieved simply to have made it without having given Bourgueil's pet funeral parlour any new business. Perhaps I should now concentrate on Druet, and his wines? Druet: the Man and his Wines Pierre Jacques Druet is rightly regarded as one of Bourgueil's most talented vignerons, and many, I'm sure, would rank him at the very top in this Loire appellation. He came to Bourgueil via a rather circuitous route, first graduating from the Lycée de Beaune before further studies at Montpellier and Bordeaux. Although the son of a négociant, his father's business did not interest him, and he set out to build up his own domaine. In order to raise funds he started out selling viticultural equipment including presses, but also occupied himself managing an export company in Bordeaux and making wine in Switzerland of all places, before settling in Bourgueil in 1980, at the age of 32, where he has subsequently made his name. The Druet portfolio opens with a Bourgueil Rosé, which is notable for the quality of the raw material; there is a tendency in Bourgueil - and beyond - to produce rosé almost as an afterthought, it being something to do with the fruit of the youngest vines, fruit of inadequate quality for the reds. Not so chez Druet, where the rosé is produced from vines up to 100 years old, by the saignée method. Druet's technique is to first hold the must at 2ºC, before fermenting the wine at a very cool temperature, between 7 and 12ºC. At these temperatures fermentation might take as long as a week to get underway, and will proceed slowly for as long as 3 to 4 months. During this time the gas of the fermentation lifts up fine particles including the yeasts, essentially clarifying the wine, in a process known as guillage. Druet learnt the technique from an old colleague in Vouvray many years ago, and he continues to use it to this day. Once the fermentation has completed the wine, which typically ends up with 3-4 g/l of residual sugar, undergoes a hot sterilisation, sterile filtration and is dosed with sulphur prior to bottling. Pierre Jacques DruetAcknowledging that the rosé is something potentially special, and that Druet also makes a good Chinon from old vines in the Clos de Danzay, it is really the red cuvées of Bourgueil that should draw our attention here. These come from Druet's 18 hectares of vines around the town, an admirable holding that includes a significant number of old vines some of which, as mentioned with regard to the rosé above, have more than 100 years under their belts. The vineyards are managed along the lines of lutte raisonée, using chemical treatments where appropriate, but in a considered manner and not to excess. I asked Druet about whether he had considered switching to organic or biodynamic viticulture, but for him these increasingly popular methods are not an option; he considers them too problematic, and it seems to me that he has found a middle way which allows him to use sprays and treatments when he deems it necessary. The fruit is harvested mostly by machine, but 20% of the vineyard - specifically the older vines - is picked by hand. The reds open with Les Cent Boisselées, although it would be a disservice to think of this wine as 'entry-level'. The name harks back to the days before the Revolution and Napoleon, as boisselée was a unit of area in common usage around Bourgueil before these old measures were swept aside in favour of the metric system. The fruit for this cuvée is picked by machine and fermented in stainless steel vats; these vessels have a distinctive shape, fatter at the base and more narrow at the top, which Druet explained was to help keep the chapeau, the cap of grape solids that floats at the top of the fermenting must, fully submerged. Following a cold soak at 6-7ºC Druet, in a manner which seems contrary to accepted wisdom, allows the temperature of the fermenting must to rise to figures that would make modern oenologists shudder. At the top of the vat the fermentation may reach 60ºC or higher, although there is a marked temperature gradient so that at the bottom of the vat the temperature remains at 12ºC. Once finished the wine remains in stainless steel, and is subsequently bottled without any oak contact at all. The result is a wine which displays remarkably ripe fruit character, but which is also rich in colour, substance and extract. The Noble Tannins A fascinating moment during my visit to meet Pierre Jacques Druet was his discourse on noble as opposed to rustic tannins. During the fermentation process Druet tastes his wines regularly in order to determine when to run them off into barrel. He does this by gauging the quality of the tannins in the sample he has drawn off, looking for only noble tannins. As soon as more rustic tannins appear, it is time to separate the wine and the solids. The obvious question is, of course, how is this distinction between noble and rustic achieved? It is, perhaps surprisingly, done with salt. Pierre Jacques DruetDruet draws his samples and refrigerates them before his assessment. Then he takes a pinch of salt and rolls it around his gums, before tasting the wine. The noble tannins will be masked by the salt in the mouth, but the more rustic strain will not. This was of course too good an opportunity to pass, and Druet and I both did the salt-assisted assessment of his 2007 Grand Mont together. I popped a large pinch of salt into my mouth, and Druet chuckled as my face contorted at the taste. But then came the wine, and I have to agree that the salt did have a profound effect on my sensing of the tannins; they simply disappeared, confirming the presence of Druet's noble tannins, but none deemed to be rustic. The wine was thus safe to be left in the vat, ready for another assessment in twelve hours time; this is a process which Druet undertakes twice a day for every vat of wine, of which there are at least twenty. In addition, the philosophical Druet also believes that environmental salt is why his wines taste so different when exported. In Great Britain, he says, if you run your finger along a table and then taste it, it is laden with salt. And, according to Druet, the salt content of foods also has a marked effect on the taste of wines drank with them. Getting back to my tasting, moving up the Bourgueil scale brings us to Beauvais, not a wine I tasted on my visit to the property, and then to Grand Mont. This wine originates from a vineyard on the Grand Mont itself, where Druet owns vines aged between 55 and 65 years. The soils underfoot here are made of clay and chalk, and there is some deeper tuffeau. After fermentation as above, this wine can see up to four years in large 700 litre oak barrels before bottling. The crème de la crème for Bourgueil, however, is Vaumoreau, another old vine cuvée; in this case it is made from 1 hectare of vines up to 100 years of age planted on soils of clay, flint and chalk. Druet purchased this plot of vines in 1988, when it was in an unkempt state, riddled with weeds, and he subsequently nursed the vineyard back to health. Today it is the feather in his cap, capable in the right vintage of producing a wine which after three or four years in smaller barrels will develop over more than a decade from the vintage. Finally, as far as Bourgueil is concerned, there is the Fiefs de Louys. This wine originates from a vineyard of clay, chalk and flint, the vines encircling the Fiefs de Louys, a 16th Century château belonging to an English family. Druet is good friends with their son, and thus the management of the vineyard has been turned over to him. Druet would have preferred, perhaps, to name the wine Château de Louys, but to use the term château carries implications about where the wine was made - namely at the property - which does not suit Druet who would much rather make the wine at his cave in Benais. And so the duo came up with fiefs instead, and I think Druet rather enjoys the fact that the word has the meaning in both French and in English, a symbol of the Anglo-French co-operation that lies behind the wine. It is released bearing a reproduction label. based on one found in the attic at the property when the wine was bottled for the Grand Exposition of 1893. It is mostly fermented in stainless steel, with a small portion in oak, and can be a great success. Whatever one believes of Druet, his philosophy and his penchant for experimentation, his strangely-shaped vats and his near-boiling fermentation temperatures, it is impossible not to believe in his wines. Over the years he has built a reputation for turning out superb examples of the Bourgueil appellation, offering as much as any other domaine in the region. I certainly recommend them, especially if you can turn up some well stored mature bottles as may happen from time to time. Best of all, though, pay a visit to the Druet domaine; make sure you have plenty of time, watch out for the dog, and be prepared for some salty philosophy. (31/1/06, updated 21/6/06, 2/9/08) Contact details: Address: Le Pied Fourrier, 37140 Benais Telephone: +33 (0) 2 47 97 37 34 Fax: +33 (0) 2 47 97 46 40 Pierre Jacques Druet - Tasting Notes Click to locate stockists. 2007 Pierre Jacques Druet Bourgueil Les Cent Boisselées 2007: A tank sample. This shows sandy dark fruits on the nose, with a rather stylish and complex character. It certainly has depth. The palate is round, quite full, with a grippy and interesting presence. There are some good tannins, good acidity, and a fresh composition. This has potential. 15.5-16.5+/20 (July 2008) Pierre Jacques Druet Bourgueil Grand Mont 2007: A tank sample. This has some pure aromatic fruit on the nose, a dark and wild nature, with scented rose petals on the side. Pure and creamy, rounded, with some midpalate spice and fine tannins on the palate giving a good structure. It rounds out towards the finish, but shows good fruit and texture throughout. Fresh acidity too. A good style here. Another wine with fine potential. 17-18+/20 (July 2008) Pierre Jacques Druet Bourgueil Vaumoreau 2007: From 1 hectare of old vines. A tank sample. A delightful nose, highly perfumed, with notes of violets and roses. On the palate there is a creamy coolness, a good concentration of fruit, with beautifully firm tannins coming through in the midpalate. It has density, purity, and fine creamy black fruit character. Great potential. 17.5-18.5+/20 (July 2008) 2006 Pierre Jacques Druet Bourgueil Rosé 2006: Produced by saignée, from old vines, generally 50-100 years old. A salmon pink hue, rather leafy and freshly delicate on the nose, with some redcurrant notes. It has a dry style, without a hint of confection, opening out to reveal red fruit flavours, on a full and fleshy texture although it remains crisp and refreshing. This is really very good. 16.5/20 (July 2008) 2005 Pierre Jacques Druet Bourgueil Les Cent Boisselées 2005: A vintage which Druet describes as "sunny but difficult", but the rains came when they were needed. He also made comparisons to ancient vintages including 1947, suggesting this was the greatest vintage he has worked. This wine has a great nose, full of dense fruits, spices, sandalwood and a savage black fruit character. The palate is fresh, dense, pure and stylish, with a rounded and complete style which makes it very easy to taste. Ripe midpalate tannins. I think this will keep well, although it is very approachable now, with all its lovely substance and ripe sweetness. 16.5-17.5+/20 (July 2008) Pierre Jacques Druet Chinon Les Fiefs de Louys 2005: A sample from stainless steel - some of the wine, usually 20%, sees some oak. A complex nose here, a little feral, savage, and yet bright and stony-fresh too, with notes of wild mulberry. Pure, lighter than some preceding wines, tight and compact too though. A touch of flesh in the midpalate though, with great substance. It has lightness and elegance, but also tannin and substance. Very good potential here. 16.5-17.5+/20 (July 2008) 2004 Pierre Jacques Druet Bourgueil Les Cent Boisselées 2004: A vintage which Druet also regards as difficult. This wine was tasted from bottle, although at the time other cuvées of the vintage, including Grand Mont and Vaumoreau, were still in barrel. The nose has an interesting array of aromas, starting off with toffee, caramel and vanilla, cherry fruit and also a vegetal note. The palate is rounded, complete, complex and certainly has some appeal. Overall it is good, but it displays the difficulties of the vintage all too plainly. 15.5+/20 (July 2008) 2003 Pierre Jacques Druet Bourgueil Les Cent Boisselées 2003: A complex nose here, some warm and ripe fruit, with a dense and savage, macerated cherry character. The nose has a huge creamy presence, with good grip beneath. It has plenty of interest, and even some gentle acidity which is notable in this vintage. Nevertheless it is plainly a child of 2003, although I still think it to be very good. 16.5+/20 (July 2008) Pierre Jacques Druet Bourgueil Les Cent Boisselées 2003: This is Druet's entry-level Bourgueil, yet it holds a lovely, dark and juicy colour. No lack of expression on the nose, which is vibrant and alive, full of red berry fruits, smoky blackberries, with wisps of strawberry liquorice. Full, and quite precise on the palate, sappy and firm, with a little texture overlying a smoky tannic structure. There is a wonderfully bright backbone of acidity, and fine grip to the finish. Delightfully fresh and easy drinking, this is very good for such a 'basic' cuvée; drink now or over the next 2-4 years. 17+/20 (January 2006) Label Pierre Jacques Druet Bourgueil Grand Mont 2003: This wine spent 3 years and 6 months in barrel. Today it shows a spicy and complex nose of sandalwood, mint and dark fruits. The character is pure, elegant and complete, and although tat sandalwood character comes through here there is no overt oak influence. It is full, tannic, firm and well styles, with a rich and ripe substance. Lovely tannins through to the finish too. There is a lot of potential here, and this could go 15 years or more I think. 18+/20 (July 2008) 2000 Pierre Jacques Druet Bourgueil Vaumoreau 2000: A maturing, red-orange hue here, but not a huge intensity of colour. A warm, ripe and appealing nose, with macerated fruits, iron, capers and green peppercorns. A decent presence on entry, well structured but somewhat lean, showing rather angular tannins and firm acidity through the midpalate, lending a rather coarse feel to the wine. Medium body, with an underwhelming texture; overall it doesn't compare too favourably with the other Druet wines tasted recently. Good though, with potential; I suspect this would improve over the next 3-5 years. 16+/20 (January 2006) Label 1997 Pierre Jacques Druet Bourgueil Grand Mont 1997: A pleasing, brick-maturing hue here, but still quite rich. A lovely nose, initially showing some blackberry, but then a more serious profile of peppered bloody beef, and minerally iron, with an organic, meaty quality. Midweight palate, but very finely balanced, and with a lovely minerally presence. Spicy, meaty flavours with a touch of tobacco. Delicious finish and super length. Lovely. Drink now. 18.5/20 (January 2006) Label 1995 Pierre Jacques Druet Chinon Clos de Danzay 1995: This has a dark and maturing hue, and the nose shows lovely mature development to match. It is dominated by a meaty-smoky sense, with plenty of mature, sweet, macerated fruit, with notes of blood, iron, green peppercorns and mint. Medium weight on the palate, dry, with a full, sensuous texture. Refined, mature, blackcurrant and raspberry fruits with minty overtones, culminating in a gamey finish. This has a lovely style and nice length. Very good indeed. 18/20 (January 2006)"

My Notes: Wines tasted at the inaugural North American Wine Bloggers' Conference during Doug Cook (@AbleGrape)'s Anti-Conference tasting, 10/25/08. W: "Matassa: an exciting Domaine from the South of France In 2001 New Zealanders Sam Harrop and Tom Lubbe purchased a small vineyard high up in the hills of the Coteaux du Fenouillèdes, in the Roussillon region of France, called Clos Matassa. The vineyard was a hillside plot planted with old-vine Carignan, and because of the altitude, 450 metres, the growing season is around a month longer than the lower vineyards in this warm region. Soils are granitic. Lubbe has experience of making wine in both France and South Africa: I’ve reviewed his fascinating Observatory Syrah from the Swartland region of South Africa elsewhere on this site, and from 1999–2002 he made wine at Domaine Gauby, a celebrated estate that’s led the way in this part of the Roussillon. Harrop is a consultant winemaker and MW who previously worked for six years as winemaker and buyer with the wine department at UK retailer Marks and Spencer. Vineyard management here employs biodynamics, and the winemaking here is aiming to be as natural as possible. The only addition is a bit of sulfur dioxide, and handling is gentle. Elevage is in a mix of 500 litre demi-muids and 228 litre pieces, of which only a third are new. Production of 2002, the first vintage, was just 1800 bottles. Production increased for 2003 with the purchase of 12 further vineyard plots, and from 2003 the reds have been blends of Grenache, Mourvèdre and Carignan. They are all old vine vineyards, with half high up in the Coteaux des Fenouillèdes and the other half around the village of Calce, lower down (at around 150 m). Lubbe and Harrop say that the lower vineyards contribute power and the higher ones minerality and finesse. I asked Sam Harrop what he thinks of biodynamics. ‘Irrespective of the wine quality’, says Harrop, ‘it has to be good because of the way that the vineyards look, if you do a comparison of before and after. I was originally quite cynical: I thought it was a bit spooky’. ‘Does it matter if it works or not?’, asks Harrop. ‘When you are running a farm conventionally you spend a certain amount of time in the vineyard. You spend more time in the vineyard with organics, and biodynamics is one step further. The greatest wines in the world are made where vignerons are touching fruit on a more frequent basis, and you get improved quality from spending more time in the vineyard.’ These are quite distinctive wines. The whites show a bit of reductive funk, which will probably set them up for a long life, but which some people could find a bit off-putting. The reds are also the antithesis of the soupy, over-ripe new world style that some in the Languedoc aim for with their more ambitious wines. ‘We want to make supple wines’, says Harrop. The Matassa reds are picked relatively early, and show good natural acidity. ‘It’s amazing how many people confuse acidity with tannin’, he adds. ‘When Carignan is too ripe it loses its definition’. These wines are filtered. ‘I’m a big believer in filtration’, says Harrop. ‘I’ve done trials, and in 100% of cases where a filtered wine is compared with one not filtered, it will show better after 6 months. The amount of microbial activity in an unfiltered wine is huge: there’s so much going on it’s terrifying’. Harrop adds that, ‘These days there’s no place for a wine without filtration, particularly at this price’. Matassa Blanc 2004 Vin de Pays des Côtes Catalanes Lovely toasty, aromatic minerally nose is sophisticated with a lovely reduction edge. There are minerals, some spice and some flint. The palate is ripe and full with lovely freshness and minerality. Striking stuff with real complexity and interest: evolving beautifully. 93/100 Matassa Blanc 2005 Vin de Pays des Côtes Catalanes Tight, fresh, minerally, slightly reductive nose, showing burnt match notes with a very savoury feel to it. The palate is quite tight and full with high acidity and a really crisp, lemony character. Finishes nutty and broad. This is a distinctive, complex, substantial white wine that’s quite difficult now but should age brilliantly. 92/100 Matassa Rouge 2004 Vin de Pays des Côtes Catalanes From higher vineyards, all of which are Carignan. Dark, smooth, spicy nose is quite intense, but fresh with it. The palate is savoury and fresh with lovely red fruits and a delightful savoury structure. There’s good acidity, too. It’s a bright, fresh, elegant style. 92/100 Matassa Romanissa 2004 Vin de Pays des Côtes Catalanes Sweet dark fruit nose with a bit of spicy richness, and a hint of tar. It’s a bit smoky, too. The palate is supple and fresh with a bit of spice, and lovely rich fruit. A fine, fresh style. 91/00 Matassa Romanissa 2005 Vin de Pays des Côtes Catalanes Lovely nose: sweet, dark, spicy and quite savoury with a hint of tar and some smokiness. The palate has a lovely density of tight, slightly reduced fruit with an attarctibe savoury, spicy character and good acidity. Fresh, bright and dense with a lovely future ahead of it. 92/100 Matassa Rouge 2005 Vin de Pays des Côtes Catalanes Just 12.8% alcohol. A bit of flinty reduction on the nose, where minerally dark fruits dominate. Savoury, fresh palate is tight and focused with high acidity and red fruits joining the black. Fresh and spicy with lovely minerality; dense but bright. Superb effort. 94/100 Wines tasted 07/07 Older notes: Matassa 2002 With its chunky bottle and minimalist label design this looks full of promise. It’s a concentrated red/purple colour. The nose is quite intriguing with sweet herbs, liquorice and some butter(!). Tight and savoury, this is quite backwards. The palate is hugely concentrated with remarkable intensity and structure provided by high natural acidity and firm tannins. There’s a tight core of minerally, earthy raspberry and cherry fruit. This is currently massively savoury and almost austere, with stunning intensity. It will be fascinating to see how this develops, and while it is not for everyone, I love it. Very good/excellent 93/100 (tasted twice in 2004 with consistent notes) In November 2004 I got my first glimpse of the 2003 white. This is a profoud wine, and every bit as good (if not better) than the red, a blend dominated by Grenache Gris. Matassa Blanc 2003 Vin de Pays des Côtes Catalanes, France Made from old vines (mainly Grenache Gris) on limestone soil. It has a fantastic nose: smoky, minerally and quite complex with generous fruit. The palate is broad and dense with a smoky, minerally edge, good acid and hints of toastiness. Sophisticated and classy. Very good/excellent 94/100 (Adnams, c. £25) 11/04 Domaine Matassa Cuvée Romanissa 2004 Vin de Pays des Côtes Catalanes, France A blend of Grenache with 15% Carignan, 10% Mourvèdre and 10% Cabernet Sauvignon. It has a rather taut, fresh nose that isn’t giving too much away: some spicy cherry and red berry fruit with a refined minerality, and just a hint of roasted character. The palate has a wonderfully tight, savoury structure with good acid and grippy, mouthfilling tannins underpinning the delightfully fresh berry fruits. This wine has a lovely savoury, minerally presence – despite the fact the Roussillon is a warm-climate region that’s capable of making super-ripe, alcoholic wines, this is a lively, bright, structured wine that’s built to age well, but which hasn’t got an ounce of clumsiness to it. Needs a few years in bottle to show what it’s capable of, when the rating may well be much higher, so don’t crack this now. Very good/excellent 92/100 02/07 Domaine Matassa Blanc 2005 Vin de Pays des Côtes Catalanes, France 70% Grenache Gris and 30% Maccabeu, old vines, native yeasts, old 500 litre barrels, made as naturally as possible. On opening this shows a distinctive struck match reductive note on the nose that’s almost overpowering. It follows through to the palate which is reduced, savoury, spicy and minerally with a tangy finish. I decanted it, but it was still quite reduced, showing tightwound herbs, minerals and spice, together with some lemony freshness to the fruit. A couple of days later it had partly emerged from this tight-wound state to reveal a fresh, complex, strikingly mineralic white wine of real interest. I reckon this is one to cellar for a few years; it’s just too angular and reduced for current consumption. But if it develops as expected, in the way a very fine white Burgundy would, this score, based on current showing, should rise considerably. Very good/excellent 90/100 02/07"

My Notes: Wines tasted at the inaugural North American Wine Bloggers' Conference during Doug Cook (@AbleGrape)'s Anti-Conference tasting, 10/25/08.

My Notes: Wines tasted during the Anti-Conference of the 1st annual 2008 Wine Bloggers Conference at the Hotel Flamingo pool, 10/25/08, courtesy of Judd. HW: "This is the first release of our 'Good Earth' tier of wines -- site specific (vineyard designates) wines produced in small lots, hand-crafted, and delicately nutured for optimal enjoyment. Winemaker’s Comments: All of the Humanitas wines are born of personal inspiration; much like a singer-songwriter weaves his/her story in song. Our 2006 ‘Gap’s Crown’ Pinot Noir was inspired by the Executive Director of a local food bank in the San Francisco Bay Area. This is perhaps the nicest person on Earth – completely giving of himself – yet driven, serious, and complex. And it helps that he is a Pinot freak! This Pinot Noir has similar attributes – a very generous wine with a very serious nature, great pedigree, excellent in social situations and absolutely memorable. It is fantastic with duck, pork loin, and moderate cheeses. It also seems to go quite well with the most recent Cold Play CD and is perfect with just about any Keb’ Mo’ (but what isn’t?)! Rooted to the steep, western-facing slopes of SonomaMountain, ‘Gap’s Crown’ is planted to Dijon clones 115, 667, & 828. Rocky, well-drained soils stress vines shrouded in summer fog from the Petaluma Gap. Tiny, concentrated berries yield an intense, stylistic Pinot Noir. It is a vibrant expression of the cool SonomaCoast region. Wine Description: Deep violet color; multi-layered aromas of dark fruits, spice and smoked meat; big, rich, lush and silky on palate; attractive black cherry, spice and earth flavors; great structure and grip with a lasting finish. Other Data: Case Production: 251 (11 barrels) Alcohol: 14.6% Bottling Date: April 7, 2008 Appellation: SonomaCoast – ‘Gap’s Crown’ Vineyards Designation Blend: 100% SonomaCoast Pinot Noir Clones: 3 barrels - clone 828; 4 barrels - clone 115’ 4 barrels - clone 777 Wood: 16 months French Oak"

My Notes: Wines tasted during the Grand Sonoma tasting of the 1st annual 2008 Wine Bloggers Conference at the Hotel Flamingo, 10/25/08. EW: "90 pts "This Wine dazzles..." - Robert Parker (Wine Advocate #178, Aug 2008) What we think: Wonderful aromas and flavors of blueberries, black pepper and menthol herb. The tannins are refined and long. A very well balanced wine that fills and caresses the mouth. The integrated oak and creamy texture help make this wine a hedonistic experience. Place and vine: The grapes that make up the Humbaba blend are from cool climate Syrah of the Russian River Valley and Rincon Valley and Petite Sirah from southern Napa Valley and the incredible Red Hills of Lake County. Each of these vineyards adds to the symphony of complex aromas and flavors, and all have contributed to the supremely balanced character of this wine. What we did: Our first Humbaba, from the Epic of Gilgamesh, is 60% Syrah and 40% Petite Sirah from four vineyards. All lots going into this 2006 blend are vineyard-designated wines so the quality is off the charts. The Syrah lots contain 25% whole clusters while the Petite Sirah is completely stemmed. We performed an average of five days cold soak and employed 2x daily pump-overs until fermentation began, at which time we performed 2x daily punch downs. Aged in French oak with approximately 25% new. Humbaba was aged 17 months in barrel. Harvest: Sept. 28 - Oct. 30 2006 Brix: 24.2° Clones: Syrah (877, 470, 174, Hermitage) Petite Sirah (Three, Palisades) pH: 3.75 T.A. : 5.6gms/L Cooperage: All French – 25% New Bottled: March 10, 2008"

My Notes: Wines tasted during the Grand Sonoma tasting of the 1st annual 2008 Wine Bloggers Conference at the Hotel Flamingo, 10/25/08. EW: "91 pts "...Loads of fruit and sweet, supple tannin, it is a full-bodied, powerful, concentrated red..." - Robert Parker (Wine Advocate, #177, June 2008) Place and vine: The Diener Ranch is a 10 acre vineyard in the Red Hills district in Lake County. This site possesses incredible deep, rocky, red volcanic soil, and at 2,000’ slopes toward Clear Lake. This hot, sun-drenched climate is tempered in the evening by breezes that come off the lake. The Diener boys tend carefully to this psychotic growing varietal – it’s aggressive in so many ways, but it cringes in too much direct sun. For the highest quality Petite, constant diligence is required. If you turn your back it will bite you. What we did: We vinify the Diener Ranch similar to the Fazekas – four/five day cold soaks with 2x daily pump-overs followed by 2x daily vigorous punch downs. Unlike our Pinot Noir and Syrah, we do not add any whole-clusters during fermentation. With Petite one of the main challenges is to moderate the tannin profile. Like the Fazekas, the Diener Ranch will be “beat around” with quarterly rackings accompanied with splashing with air. The 2006 Diener was aged 17 months in French oak, 45% new. What we think: Our second vintage of Diener Ranch is a blockbuster. Characterized by plum, sage, licorice with hints of coffee and leather. This complex wine is full-bodied with refined mouth filling tannins and a finish that goes on and on."

My Notes: tasting of the 1st annual 2008 Wine Bloggers Conference at the Hotel Flamingo, 10/25/08. EW: "What we think: Soft creamy strawberry, with a voluptuous core, giving rise to raspberry, orange rind, white chocolate, toasted bread and dried mushrooms. Feminine and strong, a contradiction – we think not. This is a very sexy wine that continues to build in the bottle. What we did: The alter ego to our Petite Sirah, we employ very minimalist techniques with our Pinots. We added 20% whole clusters to the whole berry, destemmed fruit, which then underwent an eight-day cold soak, involving a twice daily gentle pump over of the juice. Once fermentation began we punched down twice daily until fermentation was complete. After a five-day extended maceration we pressed to French oak barrels, 40% new. Before bottling we racked only one time, and after only 10 months in barrel the Tina Marie was bottled. Place and vine: The Tina Marie vineyard is situated in the blessed Pinot Noir appellation – the Green Valley, within the Russian River Valley located NW of Sebastopol. The 11 acre vineyard is planted to Dijon clones 115, 667 and 777. The coastal fog visits most days until September, and burns off late morning moderating the summer sun. Wines from the RRV often show great structure with rich, spicy fruit and a solid core in the mid-palate. In 2006, we experienced a very late budbreak that led to longer hang time and a later harvest. September was hot and this led to ripe, seductive Pinot Noir. Harvest: Sept. 28, 2006 Brix: 26.0° Clones: 115, 667, 777 pH: 3.63 T.A.: 5.8gms/L Cooperage: French Oak, 40% new Bottled: August 10, 2007"

My Notes: Wines tasted during the Luxe Sonoma tasting of the 1st annual 2008 Wine Bloggers Conference at the Hotel Flamingo, 10/26/08. M: " Nobile is Montemaggiore's own special blend of Cabernet Sauvignon and Syrah. Every year the exact blend may vary slightly—the 2005 Nobile is 60% Cabernet Sauvignon and 40% Syrah—but the synergy between our two varietals always produces a wonderful, age-worthy wine. In the Vineyard Located on a mountainside high above Dry Creek Valley, the rocky soils of our estate Cabernet and Syrah vineyards produce intensely flavored grapes at naturally low yields. Using biodynamic practices and organic materials, we farm our all our vineyards without chemical fertilizers, pesticides or herbicides. The 2005 growing season was long and somewhat difficult due to a wet spring, followed by a cool summer, and a very late harvest. All our Syrah grapes became ripe virtually simultaneously, whereas typically we harvest the highest elevation grapes three weeks before those from the lowest elevation. The longer time spent on the vine, however, resulted in grapes with well-developed and complex flavors. In the Winery The Cabernet and Syrah were hand-harvested separately at optimum tannin and flavor ripeness, and each was fermented separately to bring out it’s strengths: the spicy complexity of the Cabernet and natural berry flavors of the Syrah. The Cabernet underwent a short cold soak, 14-day fermentation, and 3-day extended maceration. The Syrah underwent a short cold soak, 11-day fermentation, and no extended maceration. About one-third of the Syrah fermented naturally, without any added yeast. After a gentle pressing in a stainless steel basket press in order to limit astringency, the wine aged in French oak barrels. The wine was first blended in September 2006, and bottled after barrel aging for a total of 15 months. Unfiltered. On your Palate The aroma of the 2005 Nobile exudes black cherry and cocoa powder, underpinned by hints of cedar, tobacco, and leather. On the palate, its structure is classic Cabernet, along with a voluptuous mouth feel and velvety smooth finish. Montemaggiore Nobile will improve with time in your cellar. In its youth, the wine will flaunt its fruit characteristics, while over time it will gain further complexity and the various elements will integrate. If opened within the first few years of release, we suggest you decant it for an hour or two. Technical Information Varietal Blend 60% Cabernet 40% Syrah Cooperage 100% French Percentage new oak 63% Cases Produced 300 Optimum consumption 2008-2015 Avg Sugar at Harvest 26.1° Brix Alcohol 14.5% Harvest Date Oct 5–18, 2005 Bottling Date June 2007 Release Date October 2008"

My Notes: Wines tasted during the Luxe Sonoma tasting of the 1st annual 2008 Wine Bloggers Conference at the Hotel Flamingo, 10/26/08. FVW: "Tasting Notes Fresh focused fruit aromas of cherry, raspberry, and plum are followed by hints of violet, spice, mineral, and pepper. This wine offers crisp acidity upon entry unfolding with juicy flavors of strawberry, raspberry, black fruits and leather. The 2007 vintage offers intense fruit flavors on the mid palate. Tannins are supple creating a lingering finish with cola and smokiness. Enjoy now or cellar up to 4 years. Vineyards This wine is a blend of our Sonoma Coast vineyards. Each year our newly planted Flowers Ranch contributes an increasing proportion of estate fruit. * 90% from our Estate Grown Vineyards * 10% from vineyards under contract, farmed to our specifications. The full spectrum of Pinot Noir clones is represented in this wine. Older traditional California heirloom selections such as Martini, 2A, and Pommard are complemented by the more recently available Dijon clones (115, 828, 667, 777), as well as low vigor selections from the Swan and Calera vineyards. Harvest September 4 &em; October 10, 2007. Winemaking Fruit was rigorously hand sorted and fully destemmed with no crushing. Moderate cold soaks (4-5 days), warm fermentations (85-90° F), and minimal punchdowns (twice a day or less) were done this year in order to adapt to what nature gave us. Total skin contact ranged from 11-18 days with all fermentations being carefully basket pressed and put to barrel on full fermentation lees for ML. Racking was minimal with only one assemblage being done in the spring to allow the blend to "marry" in barrel for a few months before bottling. Mostly native yeast and ML with only small lots conducted using cultured burgundy isolates. Cooperage and Aging 100% French oak; 34% new. Time in barrel = 11 months. Bottling August 2008 Final bottling technical information * pH: 3.40 * TA: 0.565 g/100 ml * Alcohol: 13.8% Release Date Fall 2008"

My Notes: Wines tasted during the Luxe Sonoma tasting of the 1st annual 2008 Wine Bloggers Conference at the Hotel Flamingo, 10/26/08. FVW: "Rich golden hue. Aromas of honeysuckle, citrus blossom, peach and lemon with layers of flint, fresh toast & vanilla. Complex and well structured with acid integration providing long, balanced finish. Drink over the next 3 years. Vineyards MOON is the ultimate expression of the vintage. Fruit picked from our favorite blocks on Camp Meeting Ridge, our signature estate vineyard. The soils are uplifted marine sedimentary sandstone and volcanic rock at an elevation of 1150–1375 feet above sea level. Only a handful of French Oak barrels were chosen for this MOON Select Chardonnay. Harvest Mid September 2006 Winemaking Careful hand sorting and whole cluster pressing. Fermentation with indigenous, native yeasts accompanied by regular battonage until the completion of the malolactic fermentation in the Spring of 2007. Cooperage and Aging 40% new barrels; 100% French Oak Total time in barrel: 11 months Bottling August 2007; 223 cases produced. Final bottling technical information * pH: 3.76 * TA: 0.62 g/100 ml * Alcohol: 14.2%"

My Notes: Wines tasted during the Anti-Conference of the 1st annual 2008 Wine Bloggers Conference at the Hotel Flamingo pool, 10/25/08, courtesy of Jennifer D.

My Notes: Wines tasted during the Anti-Conference of the 1st annual 2008 Wine Bloggers Conference at the Hotel Flamingo pool, 10/25/08, courtesy of Jennifer D.

My Notes: Wines tasted during the Anti-Conference of the 1st annual 2008 Wine Bloggers Conference at the Hotel Flamingo pool, 10/25/08.

My Notes: Wines tasted during the Anti-Conference of the 1st annual 2008 Wine Bloggers Conference at the Hotel Flamingo pool, 10/25/08.

My Notes: Wines tasted during the Anti-Conference of the 1st annual 2008 Wine Bloggers Conference at the Hotel Flamingo pool, 10/25/08. HHE: " Full of sparkle "England's most exclusive Pink Fizz", Balfour Brut Rosé is grown on Hush Heath Estate from three classic Champagne varieties - Chardonnay, Pinot Noir and Pinot Meunier. Hidden from the world by a giant cordon sanitaire of ancient woodland, the flavour and philosophy of Balfour Brut Rosé owes much to its historic setting. The fine soils, mild climate and long history of fruit growing, has made the Weald of Kent home to the finest vineyards planted in the UK in the last 50 years. "My aim is to make the finest Rosé Sparkling Wine, comparable with the great Rosé Champagnes. The passion and enthusiasm by everyone involved with Balfour Brut Rosé has led to us winning a number of prestigious international awards." Richard Balfour-Lynn, Producer In June 2008 the Balfour Brut Rosé was awarded a Gold Medal and Trophy by the judges at the International Wine Challenge, the World Cup of Wine Tastings and the biggest blind tasting in the world. This is only the second time an English wine has received such an accolade during the 25-year history of the competition. In May 2008 the Balfour 2005 was awarded both a Gold Medal and the South East Wine of the Year Trophy. In May 2007 Balfour Brut Rosé 2004 received a Silver Award - Best in Class in the International Wine & Spirit Competition."

My Notes: Tasted during the first session at the inaugural North American Wine Bloggers Conference at Kick Ranch Vineyard, 10/24/08. EW: "What we think: With our inaugural vintage from Odyssey sold out, we expect you to be as dazzled as we are with the 2005 vintage. Rich, balanced and flavorful are characteristics for this unique wine. The aromas leap from the glass and offer black cherry, green olive, smoked meat, roses, orange rind, and occasionally white pepper. The flavors mirror the aromas and contribute toasted oak and nectarine. What we did: With Syrah, we try to maximize complexity of aroma and flavor much like the wines of Hermitage. While not common in California, we utilize 15% - 25% whole clusters, which give rise to a white pepper spice component and structure. Fermentation, undergone by native yeast, occurs after a 4-7 day cold soak. Punch downs occur twice daily until dryness. With very little extended maceration, the lot is pressed, and the free run and light press fractions go directly to French oak barrels, 30% new. After 12 - 16 months, in which the Syrah is racked and aerated three times, the wine is bottled unfiltered. Release follows four months later. Place and vine: Our first cool climate Syrah comes from an ideally situated vineyard west of Santa Rosa. The use of clones 877, 174 and Estrella compliment one another in structure and complexity of flavor. Vineyard owner and passionate viticulturist, Margaret Chastain, controls the typical Syrah vine vigor by employing the difficult “Smart-Dyson” trellis system. As with all of our vineyards, production levels are low, hence production from this three-acre vineyard will produce no more than 700 cases. The flavors and density of wines coming from Odyssey have been tremendous. This vineyard may make the most complex wines coming from Enkidu. The complex nature of this wine carries on the new tradition of Odyssey vineyard superbly. Rich, balanced and flavorful are characteristics for this unique wine. The aromas leap from the glass and offer black cherry, green olive, smoked meat, roses, orange rind, and occasionally white pepper. The flavors mirror the aromas and contribute toasted oak and nectarine. The body is rich and balanced, the finish is long. This wine continues to evolve and seems to gain complexity every month. TA:5.8gm/L, pH:3.78, Ale: 14.2, Harvest Brix: Average 25.8"

My Notes: Tasted during the first session at the inaugural North American Wine Bloggers Conference at Kick Ranch Vineyard, 10/24/08. P: "This 100% Syrah is blended from the most forward, fruit driven, luscious concentrated barrels in our cellar. This delicious blend is once again based on Syrah from Kick Ranch, a beautiful rock laden site at the foot of Spring Mountain, which in combination with a new mountain site on the eastern edge of the RRV is no doubt loaning this wine its new found richness. 100 % Syrah 80 % new French Oak 15.1 % Alc by Vol 3.94 pH 775 cases produced Tasting Note: Deep purple-magenta, effusive crème du mure aromas dominate this spicy and massively rich smelling wine. The palate weight seems richer than the 2005 at the expense of the earth and stem spice that was so provocative in the 2005. This wine is altogether darker and seemingly riper, while the alcohol is pretty close to identical as the 2005. While the 2005 had a strong European character, this wine is all California!"

My Notes: Tasted during the first session at the inaugural North American Wine Bloggers Conference at Kick Ranch Vineyard, 10/24/08.

My Notes: Tasted during the first session at the inaugural North American Wine Bloggers Conference at Kick Ranch Vineyard, 10/24/08. RW: "This late-ripening variety sits in a warmer site of the relatively cool Santa Ynez Valley. The wine was initially fermented in tank to retain the purity of fruit, and was subsequently transferred to barrel, with 20% one-year-old French Oak barrels half-way through fermentation. The wine was protected from oxygen as much as possible during the latter stages of production - a measure that further preserves the fruit, typicity, and freshness that is the hallmark of great Roussanne. Prior to bottling, I blend in 5% Viognier to boost the apricot element. Almond blossom, ripe nectarine, apricot, and honeycomb are apparent upon first sniff, balanced by a citrus-like freshness and mineral elements. A bright entry then builds force with ripe, honeyed stone fruit, melon, and mint. The wine manages to share elements of powerful fruit and an inherent structure of what I call white wine tannins. Framed with a flinty aspect and a miniscule marriage of sweet oak, this Roussanne carries great weight, finesse, and an alluringly long finish. 203 cases produced"

My Notes: Tasted during the first session at the inaugural North American Wine Bloggers Conference at Kick Ranch Vineyard, 10/24/08. RW: "Our 2007 Viognier comes from a western facing sloping hillside in the Rincon Valley. There is as stunning view of the Petaluma gap from the vineyard. It also means that the fog you can see in the distance is brewing its way towards the vineyard every night, cooling it down and allowing for the Viognier to maintain acidity and still ripen. The finished wine is a forward, opulent expression of Viognier. I picked the fruit fairly ripe but I wanted to retain the natural acidity, so it was fermented without secondary malolactic fermentation in neutral barrels. No new oak was used for this wine, as I did not want the crisp vibrant fruit served on a bed of toothpicks! The aromatics are pure Viognier – peach and jasmine with some mandarin orange. The mouth follows through with the same full, ripe stone fruit, balanced by bright, flinty citrus attributes, reminiscent of the vibrant acidity of Condrieu. The palate weight also boasts of this steely acidity and nervosity. 150 cases produced"

My Notes: Tasted during the first session at the inaugural North American Wine Bloggers Conference at Kick Ranch Vineyard, 10/24/08. RW: " osé 2007 Renard Rosé In making my Rosé, I continue to keep the recipe simple and straight forward. No secret ingredients here. As in past vintages, I purchased a few tons of Grenache from Unti Vineyards with the specific intent of making Rosé. This gives the Rosé those beautiful characteristics that I find so attractive in Grenache; ripe strawberry aspects and bright acidity. I blended in about 10% Kick Ranch Syrah along with about 8% Kick Ranch Viognier to make the wine pretty, yet sturdy. As the summer heat bears down, save yourself from the big tannic monster Cabernet and chill a bottle of Rosé, sipping it alone or with your favorite picnic fare. Its versatility is endless. SOLD OUT 2007 Rosé 320 cases."

My Notes: PC: "Those Responsible: Chris Todd, Winemaker Paul Kenney, Vineyard Manager View from the Glass: Dark garnet with cherry hues A Big Whiff Reveals: Cocoa, vanilla and blackberry spice Brace Your Palate for: Rich vanilla and cocoa, combined with spicy blackberries and pepper. The tannins are muscular with a structured mouthfeel leading to a supple finish with touches of anise and cherries. Homegrown in: Paso Robles AVA Patiently Aged: Not one day under 18 months in American and French oak, 35% new Total Acidity: 6.35 g/L pH: 3.7 Alcohol: 13.8% Unveiled: October 2007 Like the town of its name, Paso Creek 2005 Cabernet Sauvignon is as unpretentious as it is robust and boisterous. This is a brawny and ripe, full-bodied, juicy, and intense wine. Not intended for passive palates. And yet there's a sense of refinement — of structural integrity, if you will. Serving up all the bold, in-your-face flavors, and subtle nuances of a serious Cab, sans the serious attitude. According to Vineyard Manager Paul Kenney, 2005 was an average growing season. That is if your idea of "average" is daily temperatures that can swing from daytime highs in the hundreds to the forties at night. That and the bone-dry soils make growing grapes here a true labor of love. It's rugged duty for viticulturists. But for Cabernet Sauvignon, well, let's just call it character building."

My Notes: PC: "Those Responsible: Chris Todd, Winemaker Paul Kenney, Vineyard Manager View from the Glass: Deep claret color with crimson hues A Big Whiff Reveals: Explosive black cherry with bright raspberry and notes of white pepper and toasty sweet oak. Brace Your Palate for: Dense, dark, jammy blackberry with generous spice and vanilla, firm tannins and a long, graceful finish. Homegrown in: Paso Robles AVA Patiently Aged: No less than 18 months in French and East European oak, 35% new Total Acidity: 6.3 g/L pH: 3.5 Alcohol: 13.8% Unveiled: March 2008 On the 350-acre Paso Creek vineyard east of Paso Robles, the soils are poor and the temperature swings are extreme. But Merlot vines love it. And for those with the fortitude to farm it, the rewards are boundless, as our 2006 Merlot proudly proclaims. While 2006 may have been a fairly typical growing season, the flavors in this Merlot are anything but ordinary. The brutally hot days and bone-chilling nights kept the berries small with fierce intensity. And so the palate-popping dark fruit flavors dominate. But the wine finishes with a finesse befitting Merlots of far fancier pedigree. It's the kind of bold character that simply can't be rushed."

My Notes: Had numerous times at Spoontonic Lounge in Walnut Creek, CA in 2009. BNC: "The already traditional Coleccion Privada by Navarro Correas, comprises four red wines: Cabernet Sauvignon, Malbec, Syrah, Merlot; and one white wine: Chardonnay. They have the perfect balance between fruit and oak, with 12 months aging in small oak barrels (40%). Each varietal part of this family depicts a label with paintings by different Argentinean artists who show there their view of wine as a work of art."

My Notes: Had a glass during lunch with Heff and Lee at Tomatina in Walnut Creek, 03/12/09.

My Notes: Had at Luka's with coworkers, 03/03/09. http://lusciouslushes.com/2008/12/11/is-it-chile-in-here-or-is-it-just-me/ http://cheapwineratings.com/2008/12/10/nomad-chilean-red-wine-blogging-wednesday-52/

My Notes: Had at Luka's with coworkers, 03/03/09. KLW: "Produced from younger vine estate grapes and purchased fruit, this delicious Albariño pulls the minerals from the soil and the sea air not far away. Very refreshing with nice bracing acidity, there are hints of exotic fruits as well as stone fruits. A perfect match with warm weather fare as well as being the absolute perfect match with fish and shellfish. 7 Cepas is a playful nod to the fact that there are seven brothers in the family that make this wine."

My Notes: Had a glass with Beano and Heff at Place Pigalle, 03/02/09.

My Notes: Had a glass with Beano and Heff at Place Pigalle, 03/02/09. Y: "Vintage 2003 January promised an early start to vintage. Again, much needed rain fell in February and the cool dry weather that followed was perfect for the Region Barossa ripening of grape sugars and flavours. A vintage of trying conditions but one Winemaker Kevin Glastonbury that has produced smaller volumes of intensely flavoured wines. Oak Treatment Matured for 12 Months The Viognier has added a sweet floral lift on the nose supporting the Shiraz in American and French flavours of cloves, spices, plums and dark cherries and also giving a richer oak hogsheads - 10% mouth feel, silky texture and soft tannins. A Barossa stalwart with an new barrels alluring twist. Alc/Vol 14% This wine is medium to full cherry red in colour. The nose displays Total Acid 6.2 g/L wonderful perfumes and florals with a touch of game on the dark fruits, pepper and spice aromas. Refined, bright and vivid, it has a briary, red pH 3.56 cherry and red spice scent running through it. The aromatic nose is reflected in the palate by the Viognier component. It's open, supple, Cellaring Drinking very well now, accessible and charmingly loose knit with delicious cherry sweet fruits. but will reward short to medium term cellaring - up to 5 Years When Kevin Glastonbury reached Yalumba to prepare for vintage 1999, years of experience, experimentation and thinking on matters viti and vini were about to be applied. “After 25 years of learning and listening, I am even more committed and passionate about winemaking, in the knowledge that risk like creativity brings rich rewards.” With more than eight years of experience working in the Barossa with some of the most famous and oldest Barossa Shiraz and Grenache vineyards, Kevin has obtained a regional understanding of the Barossa and its vineyards that can only come from working in the region for the majority of his winemaking life."

My Notes: Had with pizza at Patxi's Chicago Pizza in San Francisco with Beano, 03/02/09. KWE: "Kanonkop’s second label. A blend of 50% plus Pinotage, Cabernet Sauvignon, Merlot and Cabernet Franc. Matured in 225 litre French Nevers barrels for up to 16 months."

My Notes: Bought by Jade at BevMo during the 5c sale for Ina's Bday at Spoontonic, 02/28/09.

My Notes: Bought by Jade at BevMo during the 5c sale for Ina's Bday at Spoontonic, 02/28/09. EW: "The original rendition of a Paso Robles Rhône-blend since 1994, Côtes-du-Rôbles exhibits an intense purple hue with complex layers of rich fruit flavors, hints of earth and minerality supported by toasty oak. Enjoy the complexity and finesse of the Eberle Côtes-du-Rôbles with a meal whether at home or in your favorite restaurant."

My Notes: Bought at CostCo for Stevers' Bday party, 02/19/09. HWV: " The Vineyard Our Estate Sauvignon Blanc is made from our Russian River Valley vineyards. These include: Slusser 53%, Ricioli and Brooks each 11%, Gann Family 9%, Chalk Ridge 8%, Jensen Lane 3%, Crinella 2%, and Mirabelle and Gianquinto each 1%. Vintage Notes A very dry spring became the worst frost season since 1974. Two sub 30 F nights- one in March and one in April-- burned newly emerged shoots in unprotected vineyards and augured a difficult season for those inclined to superstition. At the very least, in some vineyards crop was reduced significantly, in others less so; but overall crop prediction was difficult. Mild foggy and dry late spring and early summer lead to a mid August fogless and hot period that reached its peak with a 108 F day on August 29th. This pushed the sugars up and had many predicting an early end to harvest. After a flurry of Sauvignon Blanc harvesting, the fog returned; and we brought in the balance of the fruit unrushed. The grapes were in excellent shape. Overall, the vintage was a cool one with a total of 2,723 degree days at Slusser. Tasting Notes Vibrant straw in color with a tinge of green. Smoothly textured and quaffable flavors, similar to the aromas with a long, lingering zingy finish. Varietal: 100% Sauvignon Blanc Alcohol: 13.8% pH: 3.25 TA: 0.66 g/100 mL Residual Sugar: 0.26% Harvest Dates: Aug 21 and Sept 25, 2008 Bottling Dates: Nov 2008 - Jun 2009"

My Notes: Bought at a very reduced case price with Thea and Walter from Bin Ends Wine, 02/17/09.

My Notes: DE: "Beginning date of harvest: 09/19/1994 Ending date of harvest: 10/21/1994 Average days of Cuvaison: 18 days Blend: 72% Cabernet Sauvignon 12% Merlot 11% Cabernet Franc 5% Petit Verdot Barrel regime: 16 months in French oak barrels — hand racked every three months Percentage of new oak: 40% Dominus 1994 is the first vintage produced by the Dominus Estate Corporation (wholly owned by Christian Moueix), and is made solely from grapes grown on the historic Napanook Vineyard in Yountville, California. Comparable in quality to the 1991 vintage, the 1994 vintage is a clas