Below are my notes from multiple tastings of Alpha-Omega Winery's best wines. Alpha-Omega lies in Rutherford off 29 in the former Quail Ridge location. A Face lift and more assure us that the former tenants are long forgotten. A great place to relax and enjoy a bottle on the terrace.
Alpha Omega - Syrah - 2007 - Napa Valley - $? - (Modern, Food Wine, Drink Now) - Black berry, black and red currant, black raspberry, light pepper, graham, cinnamon & sweet tea aromas flow rapidly from the glass and transition quickly. Raspberry, red berry, juniper, and sandal wood mesh on the palette with moderate tannin as well as moderate plus acidity. A good food wine that appears and opens brooding in typical Syrah fashion, but reveals a bright almost Grenache like wine later. We had roast striped bass over greens and toasted fresh made tortillas.
Alpha Omega - Proprietary Red - 2005 - $74 - Napa Valley - (Modern, Ager, Drink Now, Stand Alone) - My favorite of the AO line up of wines, and tasted multiple times from barrel to bottle. Caramel, mocha, sweet clove and florals begin the trek through beautiful red and black plum that lies in total harmony with the wood. Hits its high note in the mouth which tells of red and black berries, cherries, currant and sweet ripe round and sexy tannins...like silk and satin in the mouth. Moderate tannins and moderate but well balanced acidity. I just love this wine! A blend of 69% Cab and 31% Merlot. "I recommend not buying this so there is more for me..."
Alpha Omega - Chardonnay - 2005 - $38 - Napa Valley - (Modern, Food Wine) - Chardonnays seldom get the nod from me, but when a wine comes off this well made and balanced, I can't resist. A partially Malo-lactic(30%) and barrel fermented(70%) wine which shows restraint in winemaking. Leesy-apple, lemon peel, light almond toast, and sheer mineral which is often lacking in a Napa chardonnay. Light and airy on the entry making it a good choice with food, yet smoky and dense through the moderately high acid finish. I like this wine for it's more Burgundian framework. I'd recommend: Seared Scallops with Caramelized Shallots, Grilled Shrimp with Tarragon, Chervil & Lemon or Roast Chicken Breast on the Bone with Lemon Thyme.
About Me
- Eric C. Maczko
- I've been part of Pine Ridge Winery's Culinary Staff for 7 years. In 2003 I took over the Executive Chef Position and have been pairing food and wine together in a creative environment every day since. I am a Certified Sommelier through The Court of Master Sommeliers and hope to gain my Advanced in the coming year. My love of wine, food and literature are the fuel behind this little site and sharing my experience is my gift. Each year I take a little time to craft my own wine, so as to humble myself. It is a pleasure to sample the hard work and dedication of these so many talented wine professionals.
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