Cellar Rat wine club January 2010 Aroma: Lime-orange scents waft around a core of ripened pear and litchee.
Palate: Lean attack and vivid structure open up into an ebullient combination of passion fruit, citrus blossom and roses, with a sweet yet crisp finish.
Winemaking: Whole cluster pressed, the wine is cold fermented in stainless steel tanks to preserve the clean fruit notes from our Tupungato vineyards.
Four weeks in new oak barrels help round out the wine without imposing.
Yellow with hints of green. Clear citric notes, fresh peaches, and tropical traces of coconut and pineapple. Light trails of vanilla and caramel left by the oak ageing. Medium bodied, round and soft, intense, yet easy to drink. Reveals a fresh acidity and persistent aromas in the mouth. - 01/27/2010
Aroma: Lime-orange scents waft around a core of ripened pear and litchee.
Palate: Lean attack and vivid structure open up into an ebullient combination of passion fruit, citrus blossom and roses, with a sweet yet crisp finish.
Winemaking: Whole cluster pressed, the wine is cold fermented in stainless steel tanks to preserve the clean fruit notes from our Tupungato vineyards.
Four weeks in new oak barrels help round out the wine without imposing.
Yellow with hints of green. Clear citric notes, fresh peaches, and tropical traces of coconut and pineapple. Light trails of vanilla and caramel left by the oak ageing. Medium bodied, round and soft, intense, yet easy to drink. Reveals a fresh acidity and persistent aromas in the mouth. - 01/27/2010
picked up from the winery fall 2009 This wine was produced from one hundred percent Sangiovese grapes grown on the five acre Carmel Valley vineyard at the Wine Estate. As the sole varietal grown on the Estate, the Sangiovese vineyard is nurtured with the ultimate care and attention. It is pruned back to thirteen spurs per vine to maximize sugar development, with canopy management maintained throughout the growing season for full sun exposure. The result is a nice sugar-to-acid balance at the time of harvest.
Vintage
It was an extremely dry year. Overall the yields were down about 10%, which is most likely due to the low availability of water in the soil profile this year. (We received only 4” of rain when we normally receive about 13”). Reduced cluster weight can be an indication of increased flavor as the berries are smaller.
Winemaker Notes
Soft berry fruit and black cherry aromas highlight subtle vanilla notes and a hint of spice. Medium bodied with moderate tannins, while elegant, silky and smooth in the texture. Superb acidity through the finish. - 01/25/2010
This wine was produced from one hundred percent Sangiovese grapes grown on the five acre Carmel Valley vineyard at the Wine Estate. As the sole varietal grown on the Estate, the Sangiovese vineyard is nurtured with the ultimate care and attention. It is pruned back to thirteen spurs per vine to maximize sugar development, with canopy management maintained throughout the growing season for full sun exposure. The result is a nice sugar-to-acid balance at the time of harvest.
Vintage
It was an extremely dry year. Overall the yields were down about 10%, which is most likely due to the low availability of water in the soil profile this year. (We received only 4” of rain when we normally receive about 13”). Reduced cluster weight can be an indication of increased flavor as the berries are smaller.
Winemaker Notes
Soft berry fruit and black cherry aromas highlight subtle vanilla notes and a hint of spice. Medium bodied with moderate tannins, while elegant, silky and smooth in the texture. Superb acidity through the finish. - 01/25/2010
Wine of the Week at Cellar Rat January 2010 for $10.
Good when consumed when first opened but fades fast - don't let it sit around very long. Enjoy notes of dark cherry, black currant, cedar and herbs. - 01/24/2010
doesn't decant well - don't let it sit around long WS 90pts. - According to the Wine Spectator: Delivers ripe blackberry and raspberry, with pronounced floral and mineral notes. Almost meaty in character. Medium- to full-bodied, with a silky texture and lots of flavor. Finishes long, with an almost exotic twist in the end. Lots to enjoy. Drink now. 50,000 cases made. - 01/18/2010
doesn't decant well - don't let it sit around long
Tasting Notes & Comments
WS 90pts. - According to the Wine Spectator: Delivers ripe blackberry and raspberry, with pronounced floral and mineral notes. Almost meaty in character. Medium- to full-bodied, with a silky texture and lots of flavor. Finishes long, with an almost exotic twist in the end. Lots to enjoy. Drink now. 50,000 cases made. - 01/18/2010
Past releases have received wide acclaim. Robert M. Parker Jr.'s The Wine Advocate gave our 2007 vintage 90 points, and Food & Wine magazine proclaimed our 2006 vintage as one of the "25 Best Wines for the Summer." The 2008 is sure to follow in its predecessors footsteps. The fruity, floral signature of Chenin Blanc and the fragrant bouquet of Viognier make up this unique bottling. Pine Ridge was the first California winery to develop this original blend.
VINEYARD: The Chenin Blanc grapes were sourced from Salman Farms, the Herzog Company, Bogle Vineyards, Roger Tillis Farms and Wilson Vineyards, in the moderate river delta region of Clarksburg. Bear Creek Winery in Lodi provided the Viognier grapes this year.
WINEMAKING: Harvest is determined for the Chenin grapes when the pear and melon flavors have developed, usually around 19 to 20 degrees Brix. The Viognier ripens much later, usually around 25 to 26 degrees Brix when the pink grapefruit, lychee and tropical flavors develop. The grapes are harvested at night, and the juice is cold fermented in stanless steel tanks at 40 to 45 degrees Fahrenheit over the course of 8 to 10 weeks to enhance the natural fruity, floral aromas. A major factor in creating this wine is selecting the moment of harvest. Since the sugar is low, the danger is picking too early and getting green, unripe flavors or waiting too long and having too much alcohol. The grapes, therefore, are carefully monitored to determine the precise moment that will yield a wine with the proper balance of a fruity, refreshing character and low alcohol content. The final blend of 81% Chenin Blanc and 19% Viognier was bottled in December, 2008, and January, 2009. from winery: The 2008 Chenin Blanc - Viognier flaunts aromas of ruby grapefruit, pear, lychee and melon, with a delicate touch of spicy, white florals. Lively citrus and bright tropical fruit flavors are offered up alongside a supple texture. The slightly off-dry finish is clean and crisp, perfect with many dishes or on its own as an aperitif. Enjoy now or cellar for two years. - 01/10/2010
Past releases have received wide acclaim. Robert M. Parker Jr.'s The Wine Advocate gave our 2007 vintage 90 points, and Food & Wine magazine proclaimed our 2006 vintage as one of the "25 Best Wines for the Summer." The 2008 is sure to follow in its predecessors footsteps. The fruity, floral signature of Chenin Blanc and the fragrant bouquet of Viognier make up this unique bottling. Pine Ridge was the first California winery to develop this original blend.
VINEYARD: The Chenin Blanc grapes were sourced from Salman Farms, the Herzog Company, Bogle Vineyards, Roger Tillis Farms and Wilson Vineyards, in the moderate river delta region of Clarksburg. Bear Creek Winery in Lodi provided the Viognier grapes this year.
WINEMAKING: Harvest is determined for the Chenin grapes when the pear and melon flavors have developed, usually around 19 to 20 degrees Brix. The Viognier ripens much later, usually around 25 to 26 degrees Brix when the pink grapefruit, lychee and tropical flavors develop. The grapes are harvested at night, and the juice is cold fermented in stanless steel tanks at 40 to 45 degrees Fahrenheit over the course of 8 to 10 weeks to enhance the natural fruity, floral aromas. A major factor in creating this wine is selecting the moment of harvest. Since the sugar is low, the danger is picking too early and getting green, unripe flavors or waiting too long and having too much alcohol. The grapes, therefore, are carefully monitored to determine the precise moment that will yield a wine with the proper balance of a fruity, refreshing character and low alcohol content. The final blend of 81% Chenin Blanc and 19% Viognier was bottled in December, 2008, and January, 2009.
Tasting Notes & Comments
from winery: The 2008 Chenin Blanc - Viognier flaunts aromas of ruby grapefruit, pear, lychee and melon, with a delicate touch of spicy, white florals. Lively citrus and bright tropical fruit flavors are offered up alongside a supple texture. The slightly off-dry finish is clean and crisp, perfect with many dishes or on its own as an aperitif. Enjoy now or cellar for two years. - 01/10/2010
great nose but less than great taste in my opinion
WS 90pts. - #61 on Wine Spectator's Top 100 Wines of 2009 - According to James Suckling on his WineSpectator.com blog: I came across an incredible value in my office in Tuscany today. Tasting a range of wines from $10 to $25 with Neil and Maria Empson of Empson & Co., I found some excellent wines. But what was the most impressive for the money was the Monte Antico 2006. Its suggested retail is $11, and it could sell for less (like here). And it is in the market now. Granted, I have not tasted it blind yet. But it’s in the very good to outstanding range. The wine is 75 percent Sangiovese, 15 percent Merlot and 10 percent Cabernet Sauvignon. It is made from 25-year-old vines minimum, mostly from Pisa, Maremma and Chianti Classico areas. Of course, the quality of the 2006 vintage in Tuscany shined through on this wine. This is a superb Sangiovese year. The aromatic quality of Sangiovese is mind-blowing for most wines from Tuscany. The 2006 Monte Antico has beautiful plums, berries and fresh acidity. Fantastico! And for $11!
great nose but less than great taste in my opinion
WS 90pts. - #61 on Wine Spectator's Top 100 Wines of 2009 - According to James Suckling on his WineSpectator.com blog: I came across an incredible value in my office in Tuscany today. Tasting a range of wines from $10 to $25 with Neil and Maria Empson of Empson & Co., I found some excellent wines. But what was the most impressive for the money was the Monte Antico 2006. Its suggested retail is $11, and it could sell for less (like here). And it is in the market now. Granted, I have not tasted it blind yet. But it’s in the very good to outstanding range. The wine is 75 percent Sangiovese, 15 percent Merlot and 10 percent Cabernet Sauvignon. It is made from 25-year-old vines minimum, mostly from Pisa, Maremma and Chianti Classico areas. Of course, the quality of the 2006 vintage in Tuscany shined through on this wine. This is a superb Sangiovese year. The aromatic quality of Sangiovese is mind-blowing for most wines from Tuscany. The 2006 Monte Antico has beautiful plums, berries and fresh acidity. Fantastico! And for $11!
Vineyard Sources
Pedroncelli’s historic Zinfandel vineyards are located on the hillsides surrounding the winery, on the ranch originally purchased by John Pedroncelli Sr. in 1927 and planted to Zinfandel since 1904. Our Zinfandel vines are head-pruned and hand picked. They were cloned from the original “Mother” vines…of which one quarter of an acre exist today and fruit from these 100-year-old vines is included in the blend. Along with the fruit from our estate vineyards, it has been a tradition to blend in the fruit from the Buchignani vineyard, another old vine (40-50 years old) vineyard.
Winemaking
Our Zinfandel style is to showcase Dry Creek Valley’s personality of fruit and spice. Our grapes are hand-picked with scrupulous attention paid to harvesting the fruit at the optimum time, without over-ripening the fruit. The grapes were picked the last week of September and lots were fermented separately in stainless steel tanks. The cellar crew performs three pumpovers per day—this process adds softness and extracts color and flavor from the skins. Following fermentation, the wine was aged in American oak barrels for 12 months. Winemaker's Tasting Notes
Deep garnet red in color, our Mother Clone Zinfandel is full bodied with many classic Dry Creek Valley characteristics: aromas of ripe blackberry and spice, jammy fruit flavors framed with subtle black pepper. This is a concentrated wine that offers a great balance of fruit, spice and tannin combined with a long, lush finish. Enjoy now or cellar for three more years. - 01/03/2010
Vineyard Sources
Pedroncelli’s historic Zinfandel vineyards are located on the hillsides surrounding the winery, on the ranch originally purchased by John Pedroncelli Sr. in 1927 and planted to Zinfandel since 1904. Our Zinfandel vines are head-pruned and hand picked. They were cloned from the original “Mother” vines…of which one quarter of an acre exist today and fruit from these 100-year-old vines is included in the blend. Along with the fruit from our estate vineyards, it has been a tradition to blend in the fruit from the Buchignani vineyard, another old vine (40-50 years old) vineyard.
Winemaking
Our Zinfandel style is to showcase Dry Creek Valley’s personality of fruit and spice. Our grapes are hand-picked with scrupulous attention paid to harvesting the fruit at the optimum time, without over-ripening the fruit. The grapes were picked the last week of September and lots were fermented separately in stainless steel tanks. The cellar crew performs three pumpovers per day—this process adds softness and extracts color and flavor from the skins. Following fermentation, the wine was aged in American oak barrels for 12 months.
Tasting Notes & Comments
Winemaker's Tasting Notes
Deep garnet red in color, our Mother Clone Zinfandel is full bodied with many classic Dry Creek Valley characteristics: aromas of ripe blackberry and spice, jammy fruit flavors framed with subtle black pepper. This is a concentrated wine that offers a great balance of fruit, spice and tannin combined with a long, lush finish. Enjoy now or cellar for three more years. - 01/03/2010
http://www.layercakewine.com/layercakecabernet 90 points Stephen Tanzer's International Wine Cellar: "Medium red-ruby. Slightly medicinal aromas of cassis and blackberry complicated by mineral and smoky nuances. Lush, spicy and full, with enough harmonious acidity to keep the very sweet, ripe fruit flavors lively. A firmly built and rather serious cabernet for the price, finishing with excellent dark fruit intensity." (May/June '09) The 2007 Layer Cake Cab from winemaker Jayson Woodbridge is proof that you can have your cake and eat it too, layers and layers of it. A blend of cabernet fruit from a number of eastern Napa hillside vineyards, this is classically structured cab with a modern edge. Its perfume is redolent of blackberries, violets, pencil lead and tobacco. The blackberry fruit continues on the palate, mingling with sweet cherry, chocolate and coffee flavors. It's like dessert in a glass (though not quite as sweet). - 01/02/2010
90 points Stephen Tanzer's International Wine Cellar: "Medium red-ruby. Slightly medicinal aromas of cassis and blackberry complicated by mineral and smoky nuances. Lush, spicy and full, with enough harmonious acidity to keep the very sweet, ripe fruit flavors lively. A firmly built and rather serious cabernet for the price, finishing with excellent dark fruit intensity." (May/June '09) The 2007 Layer Cake Cab from winemaker Jayson Woodbridge is proof that you can have your cake and eat it too, layers and layers of it. A blend of cabernet fruit from a number of eastern Napa hillside vineyards, this is classically structured cab with a modern edge. Its perfume is redolent of blackberries, violets, pencil lead and tobacco. The blackberry fruit continues on the palate, mingling with sweet cherry, chocolate and coffee flavors. It's like dessert in a glass (though not quite as sweet). - 01/02/2010
From winery website:
2005 was a real "California Cabernet" year. Nearly every lot had "wow!" on the tasting notes. We were constantly picking around the vineyard to ensure we caught optimally ripe grapes devoid of any raisins that diminish elegance, "terroir," and bouquet. This blend of 77% Cabernet, 21% Merlot and 2% Cabernet Franc, aged in 25% new Center of France oak, could easily slide into a Medoc tasting, since the styles are so similar.
We continue to ferment with multiple yeast and malolactic strains, use long and short macerations to get the most out of each lot, and bottle unfined and unfiltered to leave everything nature provided in the bottle. From winery website:
Deep garnet color with a pink-cherry rim. Brilliant rich, ripe Bing cherry, black plum, chocolate and cedar nose. Big, sweet fruited entry full of cassis, Bing cherry, licorice and a touch of loamy earth. Ripe, round mid-palate finishes bold, ultra spicy, and with Joullian's signature anise and mineral flavors.
Food Companions:
Steaks, chops, lamb shanks, grilled foul and hearty stews are perfect for this robust youngster. After five years of cellaring, pair with more traditionally prepared roasts or grilled slamn, halibut or swordfish steaks. - 01/02/2010
From winery website:
2005 was a real "California Cabernet" year. Nearly every lot had "wow!" on the tasting notes. We were constantly picking around the vineyard to ensure we caught optimally ripe grapes devoid of any raisins that diminish elegance, "terroir," and bouquet. This blend of 77% Cabernet, 21% Merlot and 2% Cabernet Franc, aged in 25% new Center of France oak, could easily slide into a Medoc tasting, since the styles are so similar.
We continue to ferment with multiple yeast and malolactic strains, use long and short macerations to get the most out of each lot, and bottle unfined and unfiltered to leave everything nature provided in the bottle.
Tasting Notes & Comments
From winery website:
Deep garnet color with a pink-cherry rim. Brilliant rich, ripe Bing cherry, black plum, chocolate and cedar nose. Big, sweet fruited entry full of cassis, Bing cherry, licorice and a touch of loamy earth. Ripe, round mid-palate finishes bold, ultra spicy, and with Joullian's signature anise and mineral flavors.
Food Companions:
Steaks, chops, lamb shanks, grilled foul and hearty stews are perfect for this robust youngster. After five years of cellaring, pair with more traditionally prepared roasts or grilled slamn, halibut or swordfish steaks. - 01/02/2010
purchased from wine.woot in 2009 as part of 3 pack According to Wine Spectator: "Supple and polished, with smoky herb, currant, mineral and dusty berry flavors that firm up nicely, ending with a loamy, earthy dried berry flavor. Merlot, Cabernet Sauvignon, Cabernet Franc and Syrah. Drink now through 2014." (11/08)
Blend of 71% Merlot, 21% Cabernet Sauvignon, 5% Syrah, and 3% Cabernet Franc.
Fragrant toast and spice warm aromas of plum and black cherry. Soft, round flavors of raspberries dusted with cocoa lead to a meaty, spicy finish with lingering berry and cola notes. Enjoyable now, it will continue to improve in the bottle over the next - 12/31/2009
purchased from wine.woot in 2009 as part of 3 pack
Tasting Notes & Comments
According to Wine Spectator: "Supple and polished, with smoky herb, currant, mineral and dusty berry flavors that firm up nicely, ending with a loamy, earthy dried berry flavor. Merlot, Cabernet Sauvignon, Cabernet Franc and Syrah. Drink now through 2014." (11/08)
Blend of 71% Merlot, 21% Cabernet Sauvignon, 5% Syrah, and 3% Cabernet Franc.
Fragrant toast and spice warm aromas of plum and black cherry. Soft, round flavors of raspberries dusted with cocoa lead to a meaty, spicy finish with lingering berry and cola notes. Enjoyable now, it will continue to improve in the bottle over the next - 12/31/2009
According to the Wine Spectator: "A fresh, forward style, with black currant, black licorice snap and coffee notes that linger through the medium-weight finish. Drink now." (09/09) - 12/22/2009
According to the Wine Spectator: "A fresh, forward style, with black currant, black licorice snap and coffee notes that linger through the medium-weight finish. Drink now." (09/09) - 12/22/2009
http://www.clinecellars.com/ Vineyard Notes:
The lion’s share of Pinot Gris for this blend is grown in our estate vineyards located in the Sonoma Coast and Sonoma Carneros appellations. Both are cool growing regions that yield grapes with nice bright acid and flavor intensity. A small portion of the Pinot Gris comes from a well drained and sun drenched vineyard in Lodi.
Production Notes:
Grapes were de-stemmed and transferred directly to our tank press where the skins and solids were separated from the juice. The juice was then pumped to a temperature controlled, chilled, stainless-steel tank where it settled for twenty-four hours. The extremely low solids juice was then racked to a fermenting tank and pure wine yeast was added. The juice was fermented at low temperatures to preserve the natural flavors and freshness of the grapes. The Pinot Gris and Chardonnay were blended together when there was still a small amount of unfermented sugar in the Chardonnay – resulting in a wine with just the right sugar-acid balance.
Winemaker Notes:
Refreshing and approachable, our Pinot Gris has exquisite flavors of pears blended with the Chardonnay’s delicate apple and peach notes. Bright acidity and fresh fruit are enhanced by not using oak in the winemaking process.
Food Pairing:
Enjoy this wine with light fare such as foie gras, quiche & butter lettuce salad, herb-crusted halibut and lobster with tarragon butter. - 12/20/2009
Vineyard Notes:
The lion’s share of Pinot Gris for this blend is grown in our estate vineyards located in the Sonoma Coast and Sonoma Carneros appellations. Both are cool growing regions that yield grapes with nice bright acid and flavor intensity. A small portion of the Pinot Gris comes from a well drained and sun drenched vineyard in Lodi.
Production Notes:
Grapes were de-stemmed and transferred directly to our tank press where the skins and solids were separated from the juice. The juice was then pumped to a temperature controlled, chilled, stainless-steel tank where it settled for twenty-four hours. The extremely low solids juice was then racked to a fermenting tank and pure wine yeast was added. The juice was fermented at low temperatures to preserve the natural flavors and freshness of the grapes. The Pinot Gris and Chardonnay were blended together when there was still a small amount of unfermented sugar in the Chardonnay – resulting in a wine with just the right sugar-acid balance.
Winemaker Notes:
Refreshing and approachable, our Pinot Gris has exquisite flavors of pears blended with the Chardonnay’s delicate apple and peach notes. Bright acidity and fresh fruit are enhanced by not using oak in the winemaking process.
Food Pairing:
Enjoy this wine with light fare such as foie gras, quiche & butter lettuce salad, herb-crusted halibut and lobster with tarragon butter. - 12/20/2009
http://www.clinecellars.com/ Vineyard Notes:
The majority of this Syrah is grown in our Sonoma Coast vineyard and the balance comes from two vineyards in the Sonoma Carneros region. The combination of warm days, foggy mornings and cool evenings make our Sonoma Coast vineyard some of the most highly regarded in California. What these vineyard conditions translate into in terms of Syrah is a deep concentration of fresh blueberry fruit, dark color and supple tannins. The slightly warmer region of Carneros provides us with intense blueberry and rich tannin.
Production Notes:
The winemaking techniques we use on our “Sonoma County Syrah” begin with the gentle de-stemming of the grapes and ony lightly crushing them to preserve fruit and limit harsh tannins. We introduce a cultured wine yeast and then maintain a moderate fermentation temperature in closed stainless steel tanks. The wine is “pumped-over” two to three times a day until we make the decision to press the wine from the skins. It is then aged for ten months on a dark toasted French oak (35% new), which provides a wonderful deep and rich butterscotch characteristic.
Winemaker Notes:
Syrah is a fantastic grape to work with in the cellar. The deep red-purple color explodes and fascinates each time it is poured into a glass. Its origins stem from the Rhône Valley. The cracked black pepper aromas complement the black cherry fruitiness of this vintage.
Food Pairing:
The California Syrah is a great match with grilled Salmon and sautéed vegetables served over pasta. - 12/20/2009
Vineyard Notes:
The majority of this Syrah is grown in our Sonoma Coast vineyard and the balance comes from two vineyards in the Sonoma Carneros region. The combination of warm days, foggy mornings and cool evenings make our Sonoma Coast vineyard some of the most highly regarded in California. What these vineyard conditions translate into in terms of Syrah is a deep concentration of fresh blueberry fruit, dark color and supple tannins. The slightly warmer region of Carneros provides us with intense blueberry and rich tannin.
Production Notes:
The winemaking techniques we use on our “Sonoma County Syrah” begin with the gentle de-stemming of the grapes and ony lightly crushing them to preserve fruit and limit harsh tannins. We introduce a cultured wine yeast and then maintain a moderate fermentation temperature in closed stainless steel tanks. The wine is “pumped-over” two to three times a day until we make the decision to press the wine from the skins. It is then aged for ten months on a dark toasted French oak (35% new), which provides a wonderful deep and rich butterscotch characteristic.
Winemaker Notes:
Syrah is a fantastic grape to work with in the cellar. The deep red-purple color explodes and fascinates each time it is poured into a glass. Its origins stem from the Rhône Valley. The cracked black pepper aromas complement the black cherry fruitiness of this vintage.
Food Pairing:
The California Syrah is a great match with grilled Salmon and sautéed vegetables served over pasta. - 12/20/2009
94% Merlot, 3% Cabernet Franc, 2% Malbec, 1% Syrah Aromas and flavors of spiced black cherry, dark plum, blueberry and a beautifully integrated layer of tea leaf. The juicy, dense palate is framed by broad, finely textured tannins. The elegant structure and bright acidity carry the flavors through a long, lingering finish. Delicious upon release, this Merlot will benefit from five years of cellaring and continue to age gracefully for 10 to 12 years. - 12/19/2009
Aromas and flavors of spiced black cherry, dark plum, blueberry and a beautifully integrated layer of tea leaf. The juicy, dense palate is framed by broad, finely textured tannins. The elegant structure and bright acidity carry the flavors through a long, lingering finish. Delicious upon release, this Merlot will benefit from five years of cellaring and continue to age gracefully for 10 to 12 years. - 12/19/2009
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