2005-Parusso-Barolo-35th Anniversary-(Classic, Food Wine) - $30 - Clear, bright, of moderate concentration, ruby with a pink rim, viscous. Aromas of red and black cherry, tea, red flowers, perfumed and sweet. In the mouth it's tart acid is a smack in the kisser! Followed up by a cascade of ripe red berries, flower petals, bees wax and savory tea.
Lots of clay-minerality and fresh earth. Acid was high, alcohol was mod+, tannin mod+, body was full, balanced and with a long finish.
Had it with: Moroccan spiced meatballs in fresh tomato sauce, steamed rice, thyme and garlic.

2006-Mi Sueno-Russian River-Pinot Noir-Ulises Vineyard - Clear, medium garnet color with a purple rim. Aromas of cola, sasparilla, cherry soda, fresh raspberries, sweet red apples, fennel and raw beef. In the mouth it's ripe and youthful. Licorice laced raspberries and cherries mix with red apple skin and peppery flowers, cola and tamarind. Acid was moderate+ and tannin was moderate. Good length. Hold until summer 2010.

2007-Domaine la Monardiere-Vacqueyras-Les 2 Monardes - Medium ruby, just clear. Aromas of grilled pork, light caramel, dried herbs, brush, and blackberries as well as fresh ripe strawberries and red plum mix. In the mouth it's very youthful. Acid is still fresh, tannins are firm and ripe, and the fruit is hidden under a layer of black pepper corns, fresh blue flower petals and anise. The alcohol was mod+, but balanced thru a long finish. I recommend cellaring for 6 months or more is recommended or up to 10 years.

2006-Ch. Paradis-Cote d'Aix en Provence-red wine-(Modern)-$19 - 14.5% alc, a blend of Cabernet, Syrah and Grenache. Black/ruby color, with a nose of licorice, minerals, violets and chocolate over blackberry, sweet black cherry and plum fruits. Fully tannic and very Earthy while at the same time high in alcohol and with sweet-ripe fruit. Very much a new world style.
We had roast chicken sandwiches on freshly baked rolls with melted Cheddar.

Joe's Birthday Present

I bought this for Mr. Trez for his birthday a few years ago, he was nice enough to open it with us this winter.

Had to be there to believe it!

A special side by side of: 2006 Ornellaia, 2005 Ch. Rauzan Segla and 2005 Pine Ridge Fortis Cabernet.

Pre Release Tasting Notes for Pine Ridge Chardonnay and Oakville Cab -

Pre Release Tasting Notes:

My tasting notes:

 Pine Ridge - 2008 - Dijon Clones -Carneros Chardonnay -

 Starbright, clear, medium+ yellow gold still hinting towards green.

 In the nose: yellow apple, baked pear, fresh cut white peach, crystallized sugar, lime leaf, grapefruit zest, light toast and just proofed bread dough.

 Dry, medium bodied and dense, acid is medium plus, and has a long finish.  The fruits are layered with Gala, Yellow Delicious and ripe Granny Smith apples as well as Bosc Pear, toasted hazelnut, crusty bread,   and creamy lees anchor the mid-palette and finish.  A touch of heat at 14.1%, adds spice to the finish. 

Pine Ridge - 20006 - Oakville - Cabernet Sauvignon -

 Clear, bright, and of high concentration of color – deep black/garnet with a garnet/red rim.

 In the nose: black cherry, red cherry, red plum, cassis and red currant; backed with light caramel, black olive and Oak notes of bleached cedar and pine.

 Very dry, and minerally with a slight iodine note reflective of Iron rich soils.  The fruit is ripe, flesh driven and nearly all black: plum, currant& cherry, with a bit of black peppercorn and tar.

 Acid is moderate+, (13.9%, with a slight tingle on the tip of the tongue) as is the tannin and length of finish.  A balanced wine which (typical of 2006) is gorgeous aromatically.  Drink from early 2010 to 2018.

Food and Wine Pairings for Vintage Pine Ridge Cabernets - 1995 - 2000

Food and Wine Pairings for Vintage Pine Ridge Cabernets - 

For the 1995 and 1996 Rutherford Cabernets, I’d take the maturity of the wines in mind when considering a food pairing.  Paramount in a pairing are body/structure acessments, and fruit/acid acessments.  In these two vintages, I see wines that display a structure more in tune with Rioja Crianza than with lets say, Bordeaux (not a bad thing!).  The wine has lost its grip on oak and is still delivering its primary fruits, but has gathered in bunches, its secondary and tertiary aromatics.  Dried flowers, sherry, almond and walnut all lay side by side with red berry and currant.  This takes me to a few potential places in the market: 1.) Poultry Counter: Roast or grilled whole or half chicken (even beer-can chicken!), Duck or Chicken Sausage, Rotesserie of Pheasant, or even Chicken Satay for an appetizer (with peanut sauce perhaps).  2.) The Nut Bins or “Area”:  Here we can incorporate Marcona Almonds, Cashews, Pistaccios or Pine Nuts in our dish to compliment or bird as well as add additional protein.  3.) Cheese Counter:  Here we can find great nutty, tangy,  Sheep’s milk cheese to incorporate into our meal with these wines.  Abbaye de Belloc, Petite Basque, Petite Agour, Ossau Iraty or Sao George all come to mind as great options.

As we get into the 1997, 1999 and 2000 vintages, we see wines with more varietal freshness, as well as more observable oak.  These wines express more flesh as well as “sweetness” of fruit.  They also keep me safely in the: Season-it, Grill-it, Eat-it camp.  All I want with a Cab of this caliber is a well seasoned piece of steak on my new Webber!  I’d not think twice about grilling up some sliced eggplant, zucchini and summer squash, then tossing them with fresh thyme and basil and wrapping them up to rest and keep warm on the top shelf of my grill, while I prepared the, “feast of beast”: a NY Striploin or Rib-Eye of beef generously salted and peppered, rubbed with a little oil and grilled to medium-rare.  Have a little coarse sea-salt on hand to sprinkle about as needed and you’ve hit a Major League Home Run!  If we have some wine left for a little cheese course, I’d feel like harder is better (it’s hot outside and soft cheese tends to run quickly); 3 Year Aged Gouda, Aged Pecorino; or Pitxun are all hard cheeses with more to offer with big Cabernet with plush texture.  Good luck and enjoy your 4^th of July Holiday!

Wines Tastes October 21, 2009

2001 Onyx – Threw major sediment.  Color was a transparent medium garnet with a medium red rim and a thick pink band leading to a clear meniscus.

The nose was of fresh red cherry, red plum, black plum, vanilla, cedar, ground cinnamon, clove and dried anise.

The palette revealed the immediate fleshyness of the plum and cherry fruit, while air allows the development of dried sage, black pepper and bresola as well as dried violets and dried bluberries to bolster the finish.

The wine has medium acidity, medium tannin and medium plus alcohol.

2003 Fortis – Threw major sediment.  Color was deep garnet/black fading to a medium garnet rim with a thin clear meniscus.

Aromas of coconut, vanilla, cedar shingles, black plum, cassis and very ripe red and black cherry led an aromatic charge on my senses. 

While the palette showcased spicy black plum, cassis, red cherry and kirsch liquor with cedar, cocoa, bakers chocolate, cinnamon bark and pink peppercorn.

The 2003 Fortis had medium acidity, medium tannin and medium plus to high alcohol.

2004 Fortis – Threw nearly no sediment at this point, but expect it in the future.  Opaque Garnet/black color fades to a medium garnet rim with a pink meniscus. 

Aromas of pure cassis, blackberry, black cherry, black plum and Hoisin sauce were driven like a 911 Turbo across my senses! 

Just unforgettable in its intensity!!  Full of sweet cocoa, vanilla and fruit extract along with the aforementioned fruits.

Tannin was moderate, moderate acid and moderate plus alcohol

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February 14, 2009 - Wines Tasted

Louis Jadot - Beaujolais - 2007 - $14 - (Classic, Food Wine) - Led off with aromatis notes of spun sugar, bubblegum, raspberry and black raspberry as well as hints of green peppers. In the mouth the earth component was easily identifiable as were the tart bush fruits of rasp. and black rasp. Tannin gained ground placing it securely in the granite hills of Beaujolais.

January 23, 2009 Wines Tasted

The Following 2006 Bordeaux Wines were Tasted at the Bently Reserve in San Francisco at the Union des Grands Crus de Bordeaux tasting:
Of all the wines tasted there, I am recounting the finest, and am including recorded short notes.

Ch. Pape Clement - Pessac-Leognan - (Classic, Ager, Food Wine) - Classic Cabernet nose of black cherry, cassis and black plum.

Ch. Angelus - Saint-Emilion - (Ager, Classic, Food Wine) - Nose opened with a very Earthy component, red and black currant, pencil shavings and pure graphite. Full bodied and plump in the mouth. It had moderate high acid and tannin that was perfectly structured. More earthy than fruity now.

Ch. Figeac - Saint-Emilion - (Modern-Classic, Ager) - Expressive ripe nose of black berry syrup, layered and saturated. Firm and rigid on the palette. High in granular textured tannin.

Ch. la Gaffeliere - Saint-Emilion - (Classic, Ager) - Begins with baking spice, bittersweet chocolate, mint and black cherry fruit. Alcohol was high, tasted hot. Very minerally with that firm graphite-like tannin.

Ch. Larcis Ducasse - Saint-Emilion - (Classic, Ager, Food Wine) - Pretty nose of dried red florals, fresh blue flowers and a medley of red fruits. The only wine I'd love to drink today without regret!

Ch. Pavie-Macquin - Saint-Emilion - (Showpiece, Modern-Classic, Stand Alone, Ager) - A superstar effort and always a favorite! Powerful nose of licorice(red and black), Ripe red raspberry, red currant and framboise. Ripe and luscious in the mouth. Firm with rigid tannins, moderate-high acid and a lengthy, balanced finish. If a wine could be judged on bouguet alone, this would be in the winner's circle.

Ch. Troplong Mondot - Saint-Emilion - (Classic, Ager) - Smoky nose with sweet caramels and vanilla. But at the same time showing a rich soil/hummus and herb mix nuance. Heavy in minerality as well as wet gravels. An earthier stlye, here.

Ch. Trottevielle - Saint-Emilion - (Classic, Ager) - Pretty nose filled with red fruits, red merry mix, red raspberry, fruit-loops and a light earthy sage quality. Wet concrete flavor on the finish.

Ch. Beauregard - Saint-Emilion - (Modern-Classic, Ager, Food Wine) - Pure Merlot nose of dark plum, black cherry and liquor. Moderate tannin and acid show the softness of the merlot also. The length however was admirably long.

Ch. Clinet - Pomerol - (Modern, Ager) - Very ripe and almost raisiny with fresh red fruit, cinnamon and spice box aromas to boot. Ripe fruit turns to firm tannin and moderat-high acid. This Clinet pushes in all directions.

Ch. Gazin - Pomerol - (Food Wine, Ager, Classic) - Lighter color and transparancy tell alot about the winemaking style here(multiple rackings). Nicely balanced albeit with a heavily spiced finish. Fruit was in harmony with acid and tannin.

Ch. Petit-Village - Pomerol - (Modern-Classic, Ager) - An excellent effort full of red plum, red currant and blueberry. Ripe and lush in the mouth. Well balanced tannin/acid/fruit. A great "drinker" as is.

Ch. Clarke - Listrac-Medoc - (Ager, Classic) - Ripe nose of red currant, minerals and sweet candy with light herb notes which contrast well.

January 23, 2009 Wines Tasted

The Following 2006 Bordeaux Wines were Tasted at the Bently Reserve in San Francisco at the Union des Grands Crus de Bordeaux tasting:
Of all the wines tasted there, I am recounting the finest, and am including recorded short notes.

Whites:
Ch. Carbonnieux - Pessac-Leognan - 2006 - (Food Wine, Classic) - Lemongrass, chive, cut grass nose. With lemon and lime zest, chalk and seaspray in the mouth. Balanced with high acid.

Domaine de Chevalier - Pessac-Leognan - (Food Wine, Classic) - Strong kiwi, lychee and white peach nose. Green gooseberry and white peach on the palette. Balanced with high acid.

Ch. de Fieuzal - Pessac-Leognan - (Classic, Ager, Food Wine) - Green fig, white fig, white peart and wood smoke bouquet. Heavy smoke in the mouth, creamy. Long finish.

Ch. de France - Pessac-Leognan - (Classic, Ager, Food Wine) - Led with green melon, chive, lemon and lemon grass, and heavy spice. Smoky in the mouth, spicy and almondy.

Ch. La Louviere - Pessac-Leognan - (Classic, Ager) - Heavy matchbook nose with white peach, lime and flint. Finished with heavily smoked barrel notes.

Ch. Latour-Martillac - Pessac-Loegnan - (Modern-Classic, Showpiece) - Opened with a bouquet of green tree fruits: figs, pears, peaches, limes, plums etc. Had admirable tannin levels for a blanc de Bordeaux. Finished very smoky in the mourth.

Ch. Malartic-Lagraviere - Pessac-Leognan - (Classic, Food Wine) - Light cinnamon, chive, oregano, green apple and green fig. Light handed with the wood means more fruit in the mouth: kiwi, lime, green apple. High in acid and green in every way(except it's not underripe).

Ch. Pape Clement - Pessac-Leognan - (Classic, Ager, Food Wine) - Almond, chive, green melon and green herb mix in the nose. All that, AND smoky creamy components to boot on the finish. High in acid and balanced.

Pine Ridge Vineyards Staff Tasting - January 23, 2009

Staff Tasting Recap – Jan. 2009
By: Eric C. Maczko

On January 28th I led the first tasting of 2009: the Line up of All Current Release Wines
We had 18 attendees. Most were able to stay the duration. We even had a top referrer join us.
I began the tasting with a comparison of 2007 & 2008 Chenin Blanc Viogniers.
I followed those with a flight of Chardonnays: 2006 & 2007 Dijon Clones and 2006 Le Petit Clos.
The first two reds were: 2005 Carneros Merlot & 2006 Crimson Creek.
Then we covered the Cabernets two by two: 2005 Cabernet Franc & 2005 Onyx;
2006 Napa Cabernet Sauvignon & 2005 Oakville Cabernet Sauvignon;
2005 Stags Leap District Cabernet Sauvignon & 2005 Epitome Cabernet Sauvignon;
2005 Howell Mountain Cabernet Sauvignon & 2005 Andrus Reserve;
2004 Fortis & 2005 Fortis were the concluding wines.

In revere, I found that both vintages of Chenin Blanc/Viogniers tasted great, but different due to acid/fruit profiles. But, one could conclude that the wine will age for 3 – 4 years successfully. I also noted that the Dijon Clones wines were remarkably similar, even now. That did surprise me. I found the 2006 Crimson Creek to be “early” in its bottle development, while the 2005 Carnereos Merlot was excellent, if a bit bulky, now.
The 2005 Cabernet Franc was less expressive than previous vintages as far as raspberry fruit, but more expressive in the bittersweet chocolate, cocoa and black cherry/dry sage arenas. The 2005 Onyx impressed upon me a solid, Rioja Reserva character, now that is a positive despite some people’s reactions to my observation. It was hearty, toasty, cedary and full of Zino Platinum Cigar qualities. Spice led fruit in the general state of affairs in the Onyx, and that’s why I feel it is always a cigar lover’s style or a Syrah lover’s style.
The 2006 Napa Cabernet was showing its Malbec component up front, while expressing firm wood based tannins through the finish. The fruit layers were evident as well as being pleasant. The 2005 Oakville was tight and firm with classic Napa character: black and red cherry, cedary toast, rigid tannins and ‘peppery’ spice-box. The 2005 Stags Leap District Cabernet was by-and-long the most fruit driven of the line-up, pumping out ripe black cherry, plum, cassis, and bursting blueberry character astride with fresh tobacco leaf, tannins were caressing yet firm. While it’s “brother”, the 2005 Epitome SLD Cabernet, was atomic with crushed red currant, fresh brewed mocha latte’ and green peppercorns: this is easily my crush for the vintage. The 2005 Howell Mountain Cabernet was a full bodied, massively structured wine laden with black cherry, grilled blueberry, beef carpaccio, coffee grounds, and minerality only Howell Mountain’s Volcanics can deliver. The 2005 Andrus Reserve was so quaffable I had to repour myself! A Rutherford based wine from the vineyard of the same name, it showed elegance in place of power. The red berry mix was both ripe and balanced here. The 2004 Fortis was showing well. The full bodied, layered cuvee was all about cherry pie filling, spice and chocolate, while the highly anticipated 2005 Fortis was more about black cherry and plum with coffee grounds. Both versions of the Flagship Fortis were highly extracted, full bodied, and balanced while drifting slightly to the ultra modern.

New Rose' Packaging

Pine Ridge Vineyards - Encantado - Rose' - 2008 - $20 - (Food Wine) - An elegant package for an elegant wine. Based on Cabernet saigne', with small amounts of Petite Verdot. Brisk and refreshing acidity recall an afternoon in Tavel. Perfect with: Baked Goat Cheese over Fresh Winter Greens Lightly Dressed with an Herb Vinaigrette.

Domaine Alfred becomes Chamisal Vineyards!

NEWS FLASH: Domaine Alfred Elevates Branding to Represent the Historic Chamisal Vineyard

Beginning with the release of Winemaker, Fintan duFresne's 2007 Vintage wines, the Crimson Wine Group owned property will seek to emphasize the source of it's acclaimed fruit through a beautiful new package.

The Chamisal Vineyard, which it has always been known, has been growing first class Chardonnay and Pinot Noir grapes since 1973. The Edna Valley and Chamisal lie just 4 miles east of Pismo Beach, CA.

Look for the 2007 wines in their new skin beginning in March!

Bryant Family Vineyards - Cabernet Sauvignon - Napa Valley - 1997 - $NA - (Ultra Modern, Ager, Showpiece) - A 100 Point Robert Parker Wine...and yes, it deserves it. Threw heavy sediment, was opaque black/garnet and concentrated in every facet. It opened with a monster blast of dry and fresh sage(a Pritchard Hill Hallmark), light menthol and fresh rolled sweet tobacco leaf, bolstered by ripe black cherry and cassis along with creamed raspberries. It was thick and viscous on the palette with high alcohol in balance with moderate tannin and moderate acid. The finish was long with herbed plum and cherry fruit. Perfect now thru 2014.

Wino sapien: Château du Nozet de Ladoucette Pouilly Fumé 2005

Wino sapien: Château du Nozet de Ladoucette Pouilly Fumé 2005

I took the time to check on what others thought of a wine I really enjoyed....

It just shows how wine is so personal.

Sorry, Wino sapien, I just don't get the offensiveness in the same manner as you do.

Wines Tasted - January 2009

I've had the good fortune to taste a large number of wines recently. Some of the finest have been highly anticipated and some were surprises. I'm adding a few of the most memorable:

Copain Wines - Some of the finest California blends I've come across to date. A wonderful style showcasing site, restraint and balance.

Blackbird Vineyards - A boutique label from Aaron Pot and Sarah Gott. With a grower/winemaker team, the vineyard(which lies at the corner of Oak Knoll and Big Ranch Roads) is alowed to express itself in the bottle with incredible results. The wines are well balanced, lavishly oaked blends of mainly Merlot with Cab Franc and a bit of Cabernet. While the vineyard grows only the Merlot and Cab Franc portions the Cabernet comes from a good quality SLD source.

Blackbird Vineyards - Arise - Napa Valley - 2006 - $40 - (Modern) - The only varietal (100% Merlot) wine in the portfolio. The wine showed light mocha, creme caramel, sweet cream and red currant notes classic to French Oak ageing. it was medium bodied, and moderatly long through the finish which showed off moderate-plus tannin. It really came down to texture, and these wines have it, along with sweet ripe fruit.

Blackbird Vineyards - Illustration - Napa Valley - 2006 - $70 -

Blackbird Vineyards - Paramore - Napa Valley - 2006 - $90 -

Blackbird Vineyards - Rose' - Napa Valley - $24 - (Food Wine, Classic) An elegant, light bodied Merlot based rose full of: fennel-like aromas, florals and minerality, but not too much fruit. If you savor Provencale Rose, then this lacks for nothing, except food. Not a siping wine so much as a beverage with crudites.

Ch du Nozet de Laducette - Pouilly Fume - 2005 - $40 - (Classic, Food Wine, Showpiece) A stellar example of Loire Sauvignon Blanc at its finest. This wine was bright and clear green-straw in color; full of green melon, lime, cut grass, chive and mineral/chalk in the nose. On the palette it was fully dry, as well as being high in acid(all expected), but it was the body and length on the palette that dazzled me...the finish was laiden with all the bouquet offered, but with such persistence and "honesty" to its fruit! I'm telling you, if you want a great version of PF, this is it.

Where have I been?

I just want to apologize to anyone who was thinking i stopped my Blog. I haven't forgotten about you!
I'm testing towards my Advanced Sommeliers Certification in October, so I've been tasting wines in a different format. We taste 6 wines blind and verbally evaluate them one by one in 24 total minutes. Three wines are Classic Whites and three are Classic Reds. We taste to decipher varietal character, not quality.
So, to conclude, I will continue to record my evaluations, but just not as often and detailed as in the past. After my testing, I will be back on track with detailed reports and tasting/pairing notes.
Wish me luck!

Sincerely,

Eric C. Maczko