wine

High on a hill

There’s a lonely goat herd, yodeleeellooooheeho! Or in this case, there are some horses, some cows and a whole lot of scrub brush. Up on top of Atlas Peak, VinRoc creates micro crafted small lot Cabernet Sauvignon. Above the fog line, overlooking the Foss Valley, where open pastures and oak trees haven’t been overtaken by vineyards, the vineyards are actually east of Stag’s Leap, which is something you don’t realize when you are driving up the hill mandering past a way of life rarely seen in Napa these days.

The estate vineyard is located between 1500-2200 feet on volcanic rocky soils, with sunny days and cool nights. Because of the inversion layer up here above the fog, it’s actually cooler in the summer with more average hours of sunlight than the valley floor.

We first started out on the viewing platform with the Enjolie Rose, a dry Provencal style wine made from Grenache and Barbera grapes. It was dark salmon in color, created by fermented the juice on the skins for longer than most typical roses. It had a sweet candy nose butwas bone dry with raspberries and strawberries, with a very low ABV. This type of rose is perfect for summer sipping on those very hot days, and at $14 a MUST BUY for summer quaffing.

Next, we moved on to the proprietary red blend, RTW. Now, this could be Round the World, Red Table wine, Really Terrific Wine, or Rocking Thea’s Wine – whichever you prefer, it was really lovely. This blend of Cab and Merlot had cocoa, bright dark red berries and dusty plums, and is made by selecting the Cab that won’t be used in the Estate Cab, and blending it with purchased merlot fruit. The spice on the finish was just what I needed as we sat in the chilly breeze on an unusually dreary day. This is a special red wine, and at $40 is a treat you can afford more than once a year. BUY

Once we were inside the cave behind the newly built Japanese Craftsman house and visitors center, we talked to Michael a bit about his wine making techniques. By harvesting one ton at a time, out of the total 15 tons in the vineyard, they are able to tightly control the harvest vine by vine, creating the best wine possible. Each ton yields free run juice, which is fermented separately from the single pressing that occurs afterwards. Once this process is complete, the barrels are fermented separately, and then blended with the rest of the harvest, to create the superior Cab that we tasted.

The 2006 Estate Cabernet Sauvignon had rich dark black ffruit, with figs, baking spice, and black pepper. I tasted a ot of coffee notes as well as cigar box and cedar, followed by the rich fruit of blackberries and cherries. It did have a hint of leather and tobacco, and evolved as we sat there talking for an hour. With only 200-300 cases produced, every bottle is a work of art.

By providing a minimally invasive environment, these truely are handcrafted wines. Given the abundance of $100 Napa Valley Cabernets, I am not typically a big fan of the over priced cult wine. That said, this hand made, nuanced cab is a winner in my book. Yes, it’s pricey, but buy a bottle and hold on to it for a while. You won’t b e sorry. SPLURGE

VinRoc provides visitors with a unique and welcoming hospitality experience, in the middle of literally nowhere. You will forget you are in Napa, and think you are in the foothills of horse country in Kentucky, but with really good wine. If you’d like to visit VinRoc for yourself, they are open by appointment only and can be reached at 707-265-0943. Please tell Michael and Kiky I sent you!

You shook me all morning long

Jun 4th, 2010

by winebratsf.

6 comments

Hospices du Rhône. Day 2. What happens when you take several hundred (probably hungover, definitely tired) wine writers, bloggers, lovers, and somms, and throw them in a conference room at 9am with eight glasses of wine in front of them ? Lots and lots of champagne. that’s what happens. wait…strike that. Reverse it. But you can’t! I was pretty well baked by my Cold from Hell, but to be up bright and early so as not to miss the Walla Walla sneak peak, I was given a delicious treat of several glasses of some damn tasty grower champers that Chaz brought in at his own expense to wake us all up. YUM!

Ok enough of the 9am drinkfest. On to the syrah.

K Vintners was started by Charles Smith, who used to manage rock bands and lived in Copenhagen for 11 years before moving to Walla Walla. Always having passion for wine, he’s an innovator, a marketing genius, and loud. Roll all that together with walla Walla wine, and you get a larger than life character who defies the rules. The winery is located at the base of the Blue Mountains, and opened to the public in 2001, producing wines from Wahluke Slope and Walla Walla Valley, primarily syrah as well as field blends.

Smith believes K is about KOMMUNICATION and, bad puns aside, he says that people should use language that people can communicate with internationally; that language is wine. Smith feels that too much of wine is making beauty where there is natural wonder; he focuses on showing off the unique fruit of Washington, and uses subtle oak influences as to not overpower the natural beauty of the wine. He is, in some ways, the ultimate terrorist. wine should be about a feeling, and here in Walla Walla, Rhone producers are small. Wine is what they live for and they are passionate enthusiasts.

K focuses on syrah for several reasons; first, it has a distinctive quality that no other wine has. Additionally, the high steep slopes in the Walla Walla area are difficult to work, which makes for more interesting wine and a challenge. Syrah is global, with France representing the old world and ancient vines. Australia shows us the AC/DC of the varietal, with a new world fruit bomb style (think Angus with the flaming red hair) that is indicitive of the passion and terroir of the Barossa. Finally, when you get to Walla Walla, you have the geology of tumbled river rock, salty soils, and a long growing season o the high desert plains of Walla Walla. There is a pioneer and rogue belief system in Walla walla, which allows them to do anything the want to with little thought about if anyone did it before them or was previously successful.

Charles Smith

2006 Syrah Pheasant Vineyard Wahluke Slope – was a chewy caramel dusted in mocha bramble berry, with baked plums and bittersweet chocolate. I tasted black cherry, dried orange rind as well with just a slight hint of herbal flavors. This is a very dense wine, but it was smooth and mellow with a plush finish. It was quite refined and let’s just say I struggled to spit this out at 9am. This vineyard was planted in 2000 along the Columbia River, on sandy loam and peaty gravel in the Wahluke Slope AVA. This sandy soil makes for a more floral and herbaceous wine.

2006 Syrah The Deal – Sundance Vineyard Wahluke Slope – shows a meaty smoky wine with blackberries and tar. The refined tannis show notes of tangerine, and while it was a bit gamey at first int he glass, that soon blew off to a smooth long finish and nice mouth feel. The Deal is all about respect, integrity and doing what you want to do in the vineyard. The Sundance Vineyard has a slight northerly slope which creates a cooler site, in a very warm region. This wine tastes of cool climate syrah, and is grown in sadny loam over coarse sand which provides excellent drainage. Only two miles from Pheasant Vineyard, it was planted in 1997 and creates a very different wine profile.

2006 Syrah Cougar Hills, Walla Walla – has more minerality than the first two wines, with lots of lavendr and orange marmalade, followed by graphite. the Couger Hills Vineyard is located in the southern region of the Walla Walla valley, and has loamy soil with river rock and gravel, as well as a layer of volcanic ash. This ash adds complexity to the vines which were planted in 2000 and are sustainably farmed.

2006 Syrah Wells, Walla Walla - With only 1.5 barrels made of this wine, we were in fro a rare treat. that’s about 35 cases in the world, and it was made as an experiment in 100% whole cluster fermentation. the Wells vineyard is half an acre that sits 1500 feet up on the south fork of the Walla Walla river, and has rocky cobblestone soil. I tasted fresh cherries, strawberries, and vibrant red and black fruit. This was brighter and fresher than the earlier syrahs and just lovely.

2006 Syrah Phil Lane, Walla Walla - is the estate vineyard. Three barrels of this wine were made from 1.5 acres of grapes planted in 2001, which produces a highly aromatic wine with bright raspberries, rose petals, and flavors of mole sauce.

Chief Mutineer Alan Kropf "moderates" the champagne bottle

2006 Syrah Motor City Kitty – Stoneridge Vineyard, Royal Slope Columbia Valley is created from a resurrected vineyard which lay fallow on the ground for years before Charles Smith rescued it. The Stoneridge Vineyard has very rocky soils, and with six different rocky types, produces very different wines. It is windy up there on the hill, and the the thick skinned fruit creates inky black juice with robust and smooth wines. I found a very dense, sweet cherry wine with flavors of cough syrup. The wine sits for 23 months in neutral barrels and is then hand bottled, to produce 50 cases of a powerful and rich wine with whole berry fermentation.

2006 Syrah Royal City – Stoneridge Vineyard, Royal Slope Columbia Valley - includes some of the Stoneridge Vineyard fruit and had flavors of coffee, milk chocolate, and black cherries. It was chewy and dense but well balanced and had some lovely spice notes on the back end.

In closing, ALL of these wines that were poured were rare and small production. They were all amazing and each one shows a slightly different slant ont he Walla Walla terroir and what is going on in Washington wine. I am very much looking forward to tasting more Walla Walla wines in a few weeks at the Wine Bloggers Conference!

Special thanks to the Hospices du Rhone team!

Arrested Development

May 6th, 2010

by winebratsf.

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After our adventure barrel tasting at Cartograph, we were lucky enough (ok fine, Alan knows people) to be treated to a very special private tasting at Arista Winery. I’ve been to Arista before, and have always enjoyed their Pinot Noirs, but this was realy a treat a we were able to taste 7 older vintages of rare wines. Mark McWilliams met us outside with a plethora of older vintages and we were wowed by some of the Pinot Noirs from Arista.

Arista Winery was founded by the McWilliams family in 2002, with the intention of creating world class elegant Pinot Noirs from the Russian River valley. Creating wines in the vineyard with sustainable practices and small lots, each wine is an expression on the local terroir. OK yes, fluff and bother but true all the same.

We started with a Longbow vertical. Longbow is known for it’s blend of the best barrels, and for creating a more powerful style. As a general rule, it is unfined and unfiltered, and uses the racking process as a natural filter. the Longbow series is minimally invasive, which allows the fruit to really show throguh. Named for the midevel weapon that is very difficult to master, the Longbow series really shows the best of the bunch with Pinot Noirs that are difficult to master.

Megan is working very hard on her Pinot!

The 2004 Longbow Pinot Noir was dark and rich, with powerful black cherry and raspberry flavors. 2004 was a warmer year, and more new French Oak (60%) was used to counterbalanced the strong fruit. This is a blend of the Manoni and Taboni vineyards, and the vibrant cherries were followed by a chewy and rich flavor of stewed tomato, caramel, and balsamic strawberries.

the 2005 Longbow Pinot is slightly lighter than the 04, and showed more muddy earth flavors of allspice, nutmeg and black pepper. I tasted forest floor and mushrooms, with bark and cedar followed by cola and hints of red fruit.

The 2006 was very aromatic and had strong rose petal aromas, with orange blossom notes. It is primarily clone 113, and was very herbaceous with herbs de Provence, meaty earth, and less pronounced fruit. there was a strong sense of smoke and sandlewood, which dark plums lingering. It was quite smooth and velvety, but a bit too smoky for my taste. Don’t get me wrong, I really liked all of the wines, but this was my least favorite of the batch.

2007 was too young, and the finish fell a bit short. there was a lot of vanilla and cherry, but I also found tomatoes and soy sauce. The wood was a bit too pronounced and needs more time to integrate.

I actually really loved all of the Longbow wines, and they are all very different. My favorite was the 2004.

Mark McWilliams - Arista

Next we moved on to some barrel samples with the 2009 Two birds Swan Vineyard. this was a HUGE wine, and I referred to it as my hunka hunka burning love. The 2009 Two Birds Calera Selection was a completely different wine, with acidic zippy cherries and raspberries and bright red fruit. It had a lot of spice and slightly muted earth.

After tasting both of these wines, we had some fun making our own blends, and I found that about 33% Swan and 66% Calera made for a beautiful wine with the dark red fruit, and zippiness of bright cherries. I hope the final blend will be something like that1

Special thanks to Alan & Mark for yet another great day out at Arista!

On the birth of a winery

May 5th, 2010

by winebratsf.

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If you’ve been reading my blog for the past year or so, you know that I’ve ingratiated myself become friends with the Cellar Rat (@cellarrat), Alan Baker, and his partner Serene Lourie (@slourie), who have launched their new brand, Cartograph Wines. Morphing out of Alan’s previous project, Cellar Rat Cellars, which was some damn fine Pinot Noir & Syrah, Cartograph is truly a labor of love – and it shows. (You can read my previous review of Cellar Rat here)

This was my third time tasting the wines in barrel, and it is a joy to watch them grow and develop over the course of the past 9 months. Much like a new baby, these wines change and grow, becoming something special as they integrate in to the finished product.

The first wine we tried was the Gewurztraminer. I have a growing love affair with this dry & racy white wine, and this had flavors of lychee, grapefruit, tropical fruit, hay and subtle guava notes. I also tasted Tuscan melon. . The wine is made from the first harvest of the planting, and is fermented in stainless steel. It had just a hint of spiciness and was a great alternative to other whites for the warmer summer months.

Next, we tasted the 2009 Perli Vineyard Pinot, from Mendocino Ridge. This AVA is known as the “islands in the sky” since it is the only AVA that is non-contiguous land. Instead, the AVA dictates that the land must lie above 1200 feet, which is the vertical fog line. This is one of my favorite Pinots, and I tasted creamy strawberries, cloves, nutmegs and rhubarb with a smattering of black cherry and Dr. Pepper.

From here, we moved on to some of the different clone and barrel selections, and we tasted through to help decide what the blend should be. I lost track of what was what, but it was fascinating to taste the difference between barrels, particularly when we got to the point where barrels of of the same wine, made from wood from different forests, but made by the same cooper from the same area. I do know that I did find that the 777 clone in 25% new oak was my favorite, with black cherry and spicy cloves finishing with rich black raspberry.

One of the things that I really appreciate about the Cartograph line is the label design. you can see from the front label, that there are five points on Alan & Serena’s journey in to wine, From France, Minneapolis and Washington D.C. to San Francisco and Healdsburg. The back label design shows you the wine making process, and allows you the consumer to take part in the experience. The five points in the wine making process mirror the five points on the front, as you go from budbreak through bottling. Bottling incidentally for the 2009s starts any day now, so I can’t wait to restock my cellar with smoe brand spanknig new wine!

If you’re in Healdsburg, give them a shout. You won’t be sorry! If you like Pinot, and you like small handcrafted wines, run out and buy some today. While you’re at it, grab some of the Gewertz. You will be happy you did, and your tastebuds will thank you!

Soléna Soléna Soléna!

Apr 2nd, 2010

by winebratsf.

4 comments

I first found out about Soléna Estate wines from my blogger friend Ryan Reichert, (@oenoblog)when he moved to Oregon to start his new career in the wine industry. Through Ryan, I was introduced to Lynnette Shaw, the tasting room manager at Soléna. When Lynnette was in San Francisco for the Chronicle Wine Competition Grand Tasting, we got to talking about all things social media and how Twitter, Facebook, and blogging can increase exposure to your brand and introduce your wines to new audiences. I’ve talked a lot about changing perceptions and increasing your market share through exposure, and this was another opportunity for me to share my passion for new media.

Fortunately for me, Lynnette left me with samples of Soléna’s current releases to sample and share, and knowing that I was a pinotphile (thanks Ryan!) I was excited to explore a bit of Oregon. Being a California girl, with some much world class wine available at the source an hour away from my house, I find myself occasionally getting stuck – although I am not complaining about my love of the Cellar Rat, Cartograph, Holdredge, and MacPhail, in the well trodden track between my house and Sonoma County. I suppose stuck isnt’ exactly the right word, since i don’t really find myself that motivated to climb out of the so called ditch, but exploring other regions reignites my passion for wine, and allows me to refresh my palate with new wines.

Soléna’s Estate was started by Laurent Montalieu and Danielle Andrus-Montalieu, and the name is derived from the French word Solene, and the Spanish Solana, for the sun & moon. the first vintage was the 2003 Pinot Noir and Pinot Gris, from Domaine Danielle Laurent vineyard in the Yamhill-Carlton appellation. Low yields in the source vineyards and various vineyard techniques including biodynamics produce high quality fruit and some amazing wines of distinction.

2007 Pinot Noir – Hyland Vineyard – Some funk on nose, which I expected from Oregon, with rose petals, lots of mushrooms, forest floor and wet river rock. What I didn’t expect was that this was a BIG pinot, with dark ripe raspberry, blueberry, baking spice, and a touch of jalepeno. While it did seem a touch hot to me, I did really enjoy this wine. If you should find it, BUY it. It is a great example of an unfined and unfiltered pinot from a different region.

2008 Grand Cuvee Pinot Noir – is the entry level Pinot from Soléna, and can be found more readily in major markets. Once again, I found lots of forest floor and mushroom, but this blend had more ripe cherry, red berry, and rhubarb flavors followed by cranberry and strawberry. This has the softest body, and a plush finish. The Cuvee is a blend made from a selection of grapes from the Willamette Valley in Oregon, and the blending process allows the winemaker to select the best of each vineyard to create a masterpiece. It’s a bit like a full symphony versus a single stanza, and while it was indicative of Oregon, I found it very much like a Russian River pinot in the cherry berry cola flavor profile. This wine retails for $25, and is a MUST BUY for the high QPR.

The final Pinot Noir that I tasted from Soléna was teh 2006 Domaine Danielle Laurent. With a small production of 573 caes, this single vineyard designate from Yamhill-Carlton has black cherries and clove, which you immediately feel on the tip of your tongue. This wine cries for food, and the dark earth and spice would be perfect for a pork roast or brown sugar glazed salmon. At $45, it’s a splurge but worth it if you are exploring the Oregon pinot regions.

I enjoyed my meander through the Oregon wine country, and I suggest anyone who is a Pinot Prince or Princess to do the same. I am guilty of being blinded by the amazing wines right in front of me in Russian River, carneros, and Anderson valley, and I forget that slightly farther to the north, there is a world class region waiting to be explored. For this California palate, I was a bit wary of breaking the glass door between California and Oregon, since in the past I have been less than enthused with some examples, but I am happy to report that my taste buds have grown up and gone to Pinot heaven.

Special thanks to Lynnette Shaw and Soléna Estates for providing this samples and being a great dinner companiona s I rambled on about social media and the wine writing revolution!

Baby done a bad bad thing…

Mar 19th, 2010

by winebratsf.

2 comments

Where is my John Wayne

Where is my prairie son

Where is my happy ending

Where have all the cowboys gone

Apparently, they are in Napa! there is just something about a cowboy. In this case, it’s the Bad Boy on the 2007 Bad Boy Red, by Rcca Family Vineyards in Napa. This little baby is 40% Cabernet Sauvignon, 33% Cabernet Franc, 17% Merlot, and 10% Petite Verdot, but the only thing that is Bordeaux about this is the blend itself. This is a big, bold, California Cab, with blackberry and plum notes up front. There is a lot of baking spice in the nose, and the palate has juicy blue & black fruit. I also found leather, tobacco, notes of cinnamon, vanilla, and dense chewy blackberries followed by cherries.

The Bad Boy Red forms its base from the Cabernet Sauvignon grown at the Collineetta Vineyard stie in Coombsville, which departs from a classic Napa cab and makes it a great choice for a BBQ or a big steak.his wine is a from the Rocca vineyards in Yountville and Coombsville, and area that is well known for producing some of Napa’s best Cabernet. The Coombsville climate is unique in Napa, since the fog from San Pablo bay breezes in and cools down the fruit. The further east you go, the warmer you will get, which has a big impact on the terroir of the area.

This Bad Boy was sent to me by Rocca Vineyards. i’m sorry to say he is married, and a doctor, and he was not in the bottle. the juice was good though!

When socializing goes mainstream

Mar 16th, 2010

by winebratsf.

10 comments

What’s a tweetup you ask? Why would you tweet something up? Recently, I had the opportunity to meet and greet with dozens of the Bay Area’s finest, bloggers and wine professionals, as well as just some very cool people at the The Napa Valley Tweetup – Presented by Robert Mondavi Winery.

Earlier in the day, the Social Media Seminar provided an in depth look at how social media is changing the wine industry, and how users are becoming more engaged via blogs and other social media platforms. Then it was time to have some fun! Hidden int he stunning To Kalon Cellar, with it’s giant redwood tanks and awe inspiring barrel cellar, the in crowd assembled to taste Mondavi’s wines and mingle over a social media cocktail. In the rather cavernous dungeon, we were greeted by Gabriel Carrejo, who is the cheerleader behind many digital media tweetups and networking events.

Once inside, atop the catwalk above those giant redwood fermentation tanks, there were stations set up with each of the wines, where we were instructed to check in on FourSquare at east tasting station in the hopes that we might win some swag. More importantly, the social locator allowed us to see who else might have been at the event, and seek out those individuals that we might want to meet, by nature of the geo locating tool. Say what you might about tools like FourSquare – but for social location, networking, and impromptu meetups over a glass of wine, it is an invaluable tool.

As I wandered from station to station, I saw many of my old friends, and was able to reconnect over a glass of wine. In addition, it was a spectacular networking event as I met many more tweeters and industry insiders that were in attendance. The benefit to events such as this are difficult to measure; however, on a personal level, having the ability to meet many people that I have not otherwise had the opportunity to do , and to revisit a winery that I have not been to in a while is invaluable. Changing perception in this business can be challenging; too often, large wineries write people off if they are no longer repeat customers. this is a poor business decision in a challenging economy, as EVERY old customer can be a new customer provided that the experience is a good one.

Mondavi is one such winery that I have been underestimating. Long ago, I was a frequent visitor and a fan. Then I grew up, and started visiting smaller wineries, and other wineries, by passing the monolith as I cruised up 29. On this night, I was shown the light, both in the warm welcome by the Mondavi staff, and in their willingness to embrace social media and us, the Mediaites, by providing an elegantly casual setting where social media users and curiosity seekers mingled, discuss business, blogs, twitter, and just have a good time, puts the Social back in to social media. Don’t underestimate the power of inclusive events such as the tweetup. Personalities such as Hardy Wallace have been instrumental in challenging market perceptions in brands like Murhpy Goode, which are often written off by more experienced wine drinkers (ok fine, me) as the mass produced and overdone wines.

Later that weekend, I stopped by Amista Vineyards (@amistavineyards) in Dry Creek Valley during barrel tasting. An effective user of Twitter, Amista has been attracting tweeters with their personal attention, and inviting tweets promoting their wines and lovely picnice grounds. While out and about, Vicky tweeted that I was only 3 miles away and should stop by. Far be it for me to refuse and invitation, so my friends & I grabbed a picnic and headed out to the grounds behind the tasting room. Having a personal touch with a warm greeting and a welcome sign will bring in people more times than having a cult cab. Wineries should take note – it’s about relationships first, wine second. If you are treat a customer poorly or indifferently, when visiting a tasting room, they are almost certainly not going to becoming a lifetime customer. Treat a customer like a valued friend, and they will cmoe back over and over again. Amista has won my Customer Loyalty award, along with Holdredge, Manzanita Creek, Mounts, and Michel-Schlumburger – to name a few in Sonoma. In Napa, the winners are St. Supery, Titus, and Domaine Carneros, which proves that you don’t need to be a small family winery to understand excellent customer service.

I hope that this tweetup was just one of the first in a long series, as it will go a long way in expanding the value of social media and proving that it’s not just about the static post or tweet anymore. Social media is a living organizsm, and requires maintenance, just like freindships.

Special thanks to Robert Mondavi Winery, Vintank, Amista, and all of my new & old social media buddies who are now valued friends (and I can’t list them all so here are a few of my rockstars, who mentor me and are just generally awesome)

Make-A-Wish

Feb 3rd, 2010

by winebratsf.

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This really is an event that I can get my heart behind. Make a wish grants wishes to critically ill children, and this charity wine tasting and dinner promises to be a fantastic evening. I am blessed for my (mostly) good health, and for those that are not – please consider donating to help this wonderful cause!

Community Support

To see a brief promo, click here.

When:

February
6, 2010

5:00pm – 7:30
Gourmet
Food & Wine Tasting

8:00pm -
11:00p Winemaker
Dinner

Where:

Treasure Island, San Francisco

For
directions, click here.

What:

Focusing on the best talents the culinary world has to offer while
celebrating and supporting the powerful impact that a magical wish has
on a child, the event is located in the dramatic and unique setting of
Treasure Island. Wine and Wishes highlights extraordinary chefs
and winemakers, and provides culinary enthusiasts with an exceptional
experience. This has become the hottest ticket with the Bay Area
culinary set.

Highlights:

The evening is divided into two events:

Gourmet
Food & Wine Tasting 5:00 – 7:30 pm, with over 60
tasting stations featuring Michelin chefs and coveted wineries.

Winemaker
Dinner 8:00 – 11:00 pm, an elegant dinner with each
course masterfully prepared by two different award-winning
executive chefs.

2010
Executive Chefs:

1st course: Chef Charles Phan – The Slanted Door

Chef Roland Passot – La Folie Restaurant

2nd course: Chef Staffan Terje – Perbacco

Chef Laurence Jossel – NOPA

3rd course: Chef Dominique Crenn – Luce Wine
Restaurant

Chef Richard Reddington- REDD

Dessert: Chef Emily Luchetti – Waterbar

Chef Patti Dellamonica-Bauler – One
Market Restaurant

Special
Guest: Wish Ambassador, 17-year-old Oliver Banham

Fees:

Tasting tickets: $150
per person

Winemaker Dinner: $350 per person or $6,500/table of 20

VIP Privately Hosted Table: $1,000 per person or $10,000 for a
table of ten. Includes limo, opportunity to
select which wish to “adopt”, premium seating, etc.

Must be 21 years or older
to attend.

Contact:

Make-A-Wish (415)
982-9474 or events@makewish.org

Proxy Bid Form here

Corporate Partners
2010

Over the river and in to the Pinot

Nov 24th, 2009

by winebratsf.

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Davis Bynum has quite a history to live up to, as the first winery to produce a single vineyard pinot noir from the Russian River Valley. Now, three decades later, the winery was sold to the Rodney Strong family of wineries, through Klein family, who has farmed here for 4 generations.

One of the things that strikes me about this winery is that the focus is on nature, and how they can best make world class wine with a minimal impact. Additionally, the careful management of the vineyards pull out the local qualities in the grapes without homogenizing the fruit to a generic style.

The 2007 Russian River Pinot Noir is a blend of several vineyards, which gives the winemaker the ability to create the best concoction. It was a big pinot, which is somewhat indicative of the RRV these days. I found it bold, dark and full of black cherries and strawberry jam, followed by dusty bark, dried cherries and craisnes on the palate. After leaving it open for a while, I started to taste rose hips, hibiscus and rhubarb with those bright berry flavors that are so yummy. The juicy finish on this wine lasts a long time, and I found just a touch too much oak make the end a little bitter. The very last note I tasted was a Dr. Brown’s Black Cherry soda, which is pretty high praise since when I was a kid and we got to go tot he Holey Bagel, it was my sweet treat in a Coke-Free household.

For $35, I feel it is just a little overpriced but still tasty. I would also say that if you did buy this, hold on to it for another year as I think it will settle downand become amazing, and therefore well worth the price point.

This wine was a sample provided by David Bynum winery.

A great Chance!

Nov 11th, 2009

by winebratsf.

4 comments

Shhh! A little Hummingbird told me that Clos La Chance is having a secret sale.

That’s right, these lovely wines are having a holiday HALF OFF sale! That means that if you haven’t had the Chance to try the Clos, now is a great opportunity. I have had several of the Hummingbird series of wines, which are a great value for some lovely wine. I’ll probably buy a mixed case to have on hand, because $16 for Santa Cruz Mtn pinot is an offer you just can’t pass up.

Here is a full list of what is on sale with the full price first, and the sale price after. These are the winery notes, since I haven’t tasted most of these before but with added commentary for your reading pleasure.

The sales starts FRIDAY the 13th – appropriately enough, and you can buy online or at thier San Martin tasting room until Sunday 11/15.

2006 Violet Crowded Merlot
Aromas of black plum and black cherry fruit with elements of smoke and vanilla along with violets and red licorice. Balanced flavors of raspberry and plum fruit combined with dried sage and sweet herb. Finishes with notes of wild cherry and tobacco. $18/9

2006 Late Harvest Semillon – Nectar 375mL (half bottle)
This would be an amazing wine to have at your Thanksgiving table with dessert. A beautiful yellow gold color that will darken with bottle age. Made in the Sauternesstyle with botrytized grapes. Rich aromas of orange peels, honey, almonds and apricots. The flavors of dried peach, apricot, honey and toasty almonds are perfectly balanced with a natural sweetness and acidity. $19/8

2006 Santa Cruz Mountains Chardonnay
Aromas of sweet, scented pear and ripe Granny Smith apples. hints of tropical fruit with a touch of baking spices, hazelnut, and graham crackers. A faint floral aroma along with a touch of wet stones. The rich flavors of ripe white peaches dominates the mouth, along with a hint of juicy pear and tropical fruits that linger mid-palate. The finish is smooth, with traces of nutmeg and vanilla. $22/11

2005 Honduran-Emerald Meritage
Aromas of warm blackberry cobbler with currant, black plum, resh earth, herb, cedar and a hint of anise. Flavors of black cherry, blackberry, plum, mocha, spice and mineral with rips, firm tannin on the finish. I have had the sister of this wine, the 2007 Crimson Topaz Meritage, and if this wine is any where near as good, it will be excellent with a killer QPR. $25/12.50

2006 Late Harvest Zinfandel
Dark ruby-purple color with a rich viscosity when swirled around in my glass. Aromas of dried cranberries, powdered cocoa, strawberry syrup, vanilla and a hint of mint. A slight floral component−lavender. Flavors of vanilla and caramel open up to dark fruits. Plums and blackberries. Nuts and Zinfandel pepper on the finish. $25/12.50

NV Zinfandel Port
Dark and rich. Aromas of dark chocolate, cherries, figs, brown sugar and baking spices. A slight floral note. Stewed cherries and milky chocolate, vanilla and jammy plum flavors. The higher alcohol balances well with the residual sugars. Long, velvety finish with a hint of white pepper. Need I say more? Zin port? NOM! Pair this with some s’mores or sip in front of the fire. $25/12.50

2006 Santa Cruz Mountains Pinot Noir
Ripe strawberry, raspberry and cherry-cola aromas lead to hints of vanilla, brown sugar, nutmeg and cream. Flavors of boysenberry, cherry and cranberry fruit with spice, minerals and earth. I would love to try this wine, and at $16 I surely will. $32/16

2006 Santa Cruz Mountains Pinot Noir
Bright garnet color with aromas of fresh strawberries, cinnamon, spice and a touch of vanilla. An earthy tone, with a hint of mushroom. The flavors of strawberries carry through, with crème frâiche and notes of coffee and cola. Bright acid and with soft, yet firm tannins. This is a wine that will lay down and age beautifully for 10 years minimum. An intense minerality that is so classic Santa Cruz Mountains rounds out this very balanced, cool climate Pinot Noir. Will pair nicely with lamb, salmon with balsamic sauce and deep fried turkey. Ripe strawberry, raspberry and cherry-cola aromas lead to hints of vanilla, brown sugar, nutmeg and cream. Flavors of boysenberry, cherry and cranberry fruit with spice, minerals and earth. This would be a winning Thanksgiving wine as well. $32/16

2005 Estate Cabernet Sauvignon
A big, bold Cabernet Sauvignon. Incredible complexity due to extensive barrel and bottle aging. Dark blackberry aromas with vanilla and classic Cabernet eucalyptus. Flavors of cassis, plum and blackberries dominate throughout the palate and into the long, smooth finish. $35/17.50

2005 Estate Syrah
Smoky aromas of plums, cocoa and an underlying “meaty” flavor. Plums and dried cherry fruits dominate the palate, with hints of bittersweet chocolate and molé. A smooth velvety, long finish. $35/17.50

2006 Estate Petite Sirah
Inky, dark opaque purple with a ruby rim. Rich chocolate, plums and blackberries on the nose, with raspberries, vanilla and spice. This is a wine not for the faint of heart. Big fruit is balanced by chewy tannins and a healthy dose of acid. The fruit stands out−baked blackberries and a little blueberry. A spicy finish. This wine begs for rich, hearty meals. Try it with a lasagna or steak au poivre. $35/17.50

2006 Estate Zinfandel
Ripe, full-bodied and powerful, this is a big Zinfandel. The alcohol level is 16%; however, due to excellent weather conditions throughout the picking period of the 2006 vintage, we were able to extend hang-time and balance the fruit flavors with the higher alcohol level, and the heat is balanced with the bright fruit. Sweet raspberries on the nose, ripe plums and figs, along with a cinnamon spice. Dried cherries and raspberries on the palate, hints of cocoa and a rosemary. The finish is long and smooth, and I get a touch of the vanilla at the very end, from the oak ageing. $35/17.50

2005 Lila’s Cuvee, Rhône Style Blend
Elegant and balanced. Aromas of cherries and stewed strawberries. A slight smoky vanilla component. Flavors of dried cherries and rich berry jam. The finish is velvety and viscous. $50/25

2005 Special Select Series Meritage
A beautiful, deep ruby red. Aromas of ripe black cherries, anise, tobacco and clove/cinnamon spice. A hint of sweet vanilla and rosemary. Dried cherries and licorice on the entry with a lush blackberry dominating the mid-palate. Tannins and acid are both very prevalent, yet balanced, which makes this a beautiful wine with food. The finish is long, with hints of currants and again the rosemary. $50/25

2005 Whitestone Vineyard Cabernet Sauvignon
A big, bold Cabernet Sauvignon. Incredible complexity due to extensive barrel and bottle aging. Dark blackberry aromas with vanilla and classic Cabernet eucalyptus. Flavors of cassis, plum and blackberries dominate throughout the palate and into the long, smooth finish. $50/25

Case Special 2006 Santa Cruz Mountain Chardonnay
Aromas of sweet, scented pear and ripe Granny Smith apples. hints of tropical fruit with a touch of baking spices, hazelnut, and graham crackers. A faint floral aroma along with a touch of wet stones. The rich flavors of ripe white peaches dominates the mouth, along with a hint of juicy pear and tropical fruits that linger mid-palate. The finish is smooth, with traces of nutmeg and vanilla. $198/99

No one asked me to write this post and I am not getting wine in return. No Hummingbirds, real or imagined, were intoxicated during this event either. I just like good values and good wine.

Happy drinking!