WineFoot.com

By Duane Pemberton

CC Wines is a joint venture between famous Sommelier, Richard Betts and Castle Brands – his motto’s are: “I will not drink bad wine” and “wine should be a grocery, not a luxury”. It’s clear to me, after spending time with both the cab, that those concepts have carried through into the wine.

This is a stunning cab in that it’s from Napa – which isn’t cheap these days – and destroys many other Napa-area cabs I’ve had for a fraction of the cost.

Technical Data:

• VA: .091
• pH: 3.80
• TA: .62
• RS: .07
• Alc: 15.58%
• Price: $20-$25

Nose: If you took some rainier cherries, wrapped them up in a dirty old cigar wrapper and found a way to smoke it – that’s what this nose reminds me of. Layers of cherry, chocolate, vanilla and modeling clay.

Taste: Hello smoothness, how fond I am of thee – okay, this is a serious cab and opens up even better after some decant time. The tannin structure is right on the money as is the mid palate and finish. This – to me – this what good California Cab is all about. The crazy thing is, that 15.58 is a bit on the higher side for me, but the fruit does a great job of masking some of the heat ans comes off very well balanced. Complexity, smoothness and a finish that simply is BEGGING you to have a steak with it.

My only real concern with this wine is the misleading pricing from CCWines – they clam it’s $20, however, when you search the online merchants from its website, the cheapest this cab sells for is $23. When I asked CC about this, they claimed that they have no control over what the retailers ultimately sell it for. I know this may seem like I’m splitting hairs but I feel I have an obligation to point out areas that I feel could be potentially misleading.

Having said all that, this wine is still well worth it, even at $25 .

W.E.P. Rating: 120%

On the web: http://www.drinkcc.com

Petite Sirah does very well in the heat of California and the vineyards in Ed Dorado country – in the Sierra foothills – are well known for their elevation and cooler nights which is a great combination for great fruit. Crystal Basin Cellars is in this area, in a city called Camino, and has been producing quality red wines for awhile now. I was first introduced to its wines last year and have been a huge fan ever since.

Technical Data:

Alc: 14.2

Brix: 25.5

ph: 3.75

Price: $27

Nose: Peppered jerky, bell pepper, blueberries, blackberry and the inside of an old leather shoe.

Taste: Very good combo of black fruit flavors coming through with a light dusting of cinnamon and blueberries. I get a good black licorice-laced leather component across the mid palate with very nice tannin structure. A young wine that drinks good now and should age another 5-8 years or so. Goes great with barbeque, steaks, hamburgers or even wild game.

W.E.P. Rating: 90%

On the web: http://www.crystalbasin.com/

Sauvignon Blanc is a classic Napa white grape that has got a lot of play over the several decades but has – in many ways – fallen out of the limelight because all too many started tasting the same and folks seemed to have gravitated towards the “buttery chardonnay” from that region.

Duckhorn Winery has been producing wines from this grape for a long time now and I had the chance to sample both its flagship “Duckhorn” label as well as its more moderately-priced Decoy brand.

Decoy Sauvignon Blanc: W.E.P Rating: 90%

Technical Data:

• 79% Sauvignon Blanc, 21% Semillon
• Harvest Information
• Harvest Dates: August 25 — September 9, 2009
• Average Sugar at Harvest: 22.2° Brix
• 20 Vineyards Harvested
• 100% Stainless Steel Fermentation
• Alcohol: 13.0%
• 0.65 g/100 ml titratable acidity
• 21 days fermentation at 55°F
• pH: 3.25
• Bottled: January 2010
• Released: February 2010
• Price: $18

Nose: I get some nice citrus notes right off the bat along with a touch of kiwi, grapefruit and hay.

Taste: Really nice acids – much better ones to me than the Duckhorn Sauv Blanc. The citrus and grassiness along with the grapefruit and kiwi action make this a very shelfish-ready go-to wine. I appreciate the finish on this wine for the most part but the finish can be a touch hot. With that said, i’d still hit this wine up with some fresh oysters.

Duckhorn Sauvignon Blanc: W.E.P Rating: 75%

Technical Data:

• 75% Sauvignon Blanc,
• 25% Sémillon
• Harvest Dates: August 21 — September 9, 2009
• Average Sugar at Harvest: 22.6° Brix
• 7 Napa Valley appellations
• Cooperage: 100% French Oak Château-style barrels (60 Gallons) 15% Barrel-fermented in new oak 5 months sur lie
• Alcohol: 13.0%
• 0.61 g/100 ml titratable acidity
• 21 days fermentation at 50° F
• pH: 3.35
• Bottled: February 2010
• Released: April 2010
• Price: $27

Nose: Honeysuckle, vanilla, kiwi skin and some pineapple mixed with green apples and grapefruit.

Taste: This is a very “generic-tasting” Sauvignon blanc in that it has the typical grapefruit action going with a slight hint of grassiness but to me offers nothing compelling for its price that can’t be found elsewhere. I know the finish will lose some folks who are used to oaked-whites as the kick of Semillon starts coming through with the pineapple/vanilla combo that is actually quite tart. It’s a well-made wine in its own right, however, it’s a bit pricey compared to what else is out at similar quality at lower prices.

When Dylan and Tobe met, little did they know that they’d eventually start a micro-winery in California. Their love and passion for wine have taken them all over, including New Zealand – some may call it fate, I call it destiny. Regardless, I’m glad they’re making vino as this 2006 Petite Sirah shows the kind of quality we can get when it’s made with love.

Technical Data:

Captured Into Bottle on 12-10-07

Released Into The Wild in May of 2008

Vineyard: Lodi appelation, 19 feet below sea level on limestone soils

Cooperage: 20% New & 80% Seasoned French Oak

Ferment: 20% Whole Cluster

Numbers: pH 3.66 TA .64 Alc 14.2% RS 0

Price: $32

Nose: Blueberry pie crust, beef jerky, leather, carpet shampoo and ink.

Taste: If you took some black licorice and combined it with peppered beef jerky, fresh venison, tobacco and dark chocolate – that’s exactly what you’d have with this wine. Awesome amounts of black, dark fruit that does a stellar job of gliding across the mid palate and down the throat into a finish that lingers for hours. On the finish, I get notes of leather, cocoa powder and a nice smidgen of charred bell pepper.

W.E.P Rating: 95%

On the web: http://www.sheldonwines.com/

By Duane Pemberton

Fewer names are more synonymous with California Cab than Robert Mondavi and for good reason. Mondavi’s history and involvement with getting California wine and Cab “on the world’s radar” have become a hallmark of appreciation by the entire USA wine industry.

Although I’ve had my own personal misgivings with the snobbery my wife and I faced while visiting Mondavi around 5 years ago, I won’t let that cloud my judgement of this wine and what it brings to the table. Frankly, I was happy to review this wine to see what all the hype is about in regards to it always being such a sought-after Cab by many.

Technical Data:

Fruit: Varietal blend: 86% Cabernet Sauvignon, 8% Merlot, 4% Cabernet Franc, 1% Petit Verdot, 1% Malbec

Brix at harvest: 26.3º

TA: .63%

ph: 3.59

Alcohol: 15.3%

Price: $28

Nose: Dark cherries, peppered raspberries, vanilla, the heal of a sneaker, leather straps, dark chocolate and some medicine cabinet.

Taste: This is a cab that thoroughly coats your palate with a multitude of layers – chocolate cake, tar, tobacco, black cherries, black pepper and raspberries. It has a good mouthfeel, decent acids and is overall a rather food-friendly wine. What kills it for me, however, is the current price it’s at compared to cabs that represent a better retail value – the likes of which are mainly from Washington State. If, however, you want a solid Napa Cab experience from a legacy brand like Mondavi, this isn’t a bad bottle at all. If it were below $20, it’d be a far easier recommendation.

W.E.P. Rating: 85%

On the web: www.robertmondavi.com

By Duane Pemberton

The 4th of July here in America invokes visions of grilled burgers, hot-dogs and fried chicken. Toss in the obligatory sides of potato-salad, macaroni salad, baked beans, watermelon and other goodies – you have the makings for a natural pairing with Rose’ wine. Here are a three of my picks for this weekend – they are made in the good ol’ USA and also all happen to be from California.

2009 “Crusher” Rose by Don Sebastini & Sons – W.E.P. 120%

Technical Data:

Blend: 83% Pinot Noir, 13% Viognier, 4% Malbec

ph: 3.65

TA: 52/100ml

Alcohol: 13.5%

Price: $14

Nose: Cherries, watermelon, cranberry, red twizzlers, bubble-gum and white pepper.

Taste: Nice melon action up-front that has stellar notes of watermelon, honeydew and cantelope along with a hint of white pepper. Good mid-palate that brings in an almost bubbly-like aspect. The finish is nice and long – I’d easily hit this with pretty much ANY summertime-fare.

2009 Foppiano Estate Rose – W.E.P. 80%

Technical Data:

• Varietal Composition: 55% Petite Sirah, 45% Pinot Noir
• Appellation: Russian River
• Harvest Date: Pinot- Sept 1 Petite Sirah- Oct. 12
• Acid: 0.65g/100mL
• PH: 3.36
• Bottling Date: April 8, 2010
• Alcohol %: 14.2%
• Price: $15

Nose: Prosciutto-wrapped melon, candied cherries, rhubarb pie and white pepper.

Taste: Strawberries, melon, white pepper and some nice jelly-bean-like flavors coming through for me. Decent mid-palate transition and mouth-feel, however, the finish is a bit too hot for me.

2009 Pedroncelli Dry Rose of Zinfandel – W.E.P. 120%

Technical Data:

• Appellation: Dry Creek Valley
• Composition: 100% Zinfandel
• Alcohol: 13.5%
• Acidity: .600g/100ml
• pH: 3.53
• Residual Sugar: 0.14%
• Price: $10

Nose: Big-time hot-dog smell coming through along with strawberries, raisins, sweaty sock, cranberries and spice.

Taste: Good amounts of strawberry, cherries, raspberries, anise and spice. Mid palate brings in some Oscar-Mayer action with flavors of rhubarb, white pepper and bubble-gum. Good, dry finish that makes this an easy pick for $10.

I love wine duels as I believe they can help shake-up the many stereotypes we have as wine lovers. I’ve been witness to quite a few that have shaken preconcived ideas and also helped to enlighten peoples minds and palates to the wine-world around them. And honesly, that’s a great thing, right?

California has really taken on a following all its own for the good job it does with so many of the red bordeaux grapes – Cab and Merlot top that list. The simple truth is that California has been producing award-winning Merlot longer than any other state in the union and for that they should be commended and saught out.

However, as many of us know, the state of Washington has really come a long ways in a short amount of time and really shaken things up a lot – not only here in the “new world” but in the old as well. Its eastern climate is ideal for growing grapes that ripen well and produce amazing fruit – talk to any vineyard owner there and they’ll talk about that area for hours.

2006 Pedestal Merlot by Long Shadows Winery – W.E.P. Rating: 95%

Long Shadows vintners, founded by long-time Washington wine pioneer, Allen Shoup, is one of those Walla Walla-based wineres to watch and has garnered praise on most of its wines from critics around the world. In fact, it’s 2005 Pedestal Merlot recently won international acclaim at a wine tasting in Canada. There’s little doubting that this winery and the people behind it are about as passionate as anyone can get when it comes to the potential for Washington wine.

• AVA: Columbia Valley
• Alcohol: 14.7%
• pH: 3.83
• TA: 0.51 grams / 100ml
• Blend: 86% Merlot, 8% Cabernet Sauvignon, 4% Petit Verdot, 4% Malbec
• Release date: February 2009
• Production: 1,877 cases
• Winemaking Overseer: Michel Rolland
• Price: $55

Nose: Blackberry jam for days on end, combined with stellar notes of leather, peppercorn, shoe-polish, stinky stocks, tobacco and dark chocolate.

Taste: Incredible layers of flavors going on here – blackberry pie (fresh out of the oven) combined with spices and black pepper. I also get in the mid-palate transition a good amount of leather, tobacco and chocolate for days. Superb mid-palate action where the dark chocolate notes really start to take center stage. Good mouthfeel that makes you beg for more and a finish that has some of the best hang-time I’ve had from any wine at any price.

2006 Double Eagle Merlot by GOS Winery: W.E.P. Rating: 90%

Double Eagle started off as a pet-project from some friends who simply wanted to make some good wine for themselves to share. From the leather label to the waxed top, it’s clear that the presentation of this wine was made to impress. Fast-foward a few years, and it caught-on so much that Michael and crew made it available to the public. While you probably won’t find it in wide-spread availabillity you can always order it directly from the winery.

• Varietal: 92% “Grieve Vineyard” Merlot,  8% Cabernet Sauvignon
• AVA: Napa Valley
• Vineyard: Grieve Family Vineyard (Lovall Valley)
• Elevation: 650 feet
• Density: 1,040 vines per acre
• Vine Age: 9 years
• Harvest Date: 11/2/06
• Brix at Harvest: 25.7
• Winemaker: Michael Sebastiani
• Cold Soak: 1 ½ days
• Fermentation: 14 days with additional maceration of 5 days
• Oak: 100 French, 20% new, 40% one-year and 40% two-year
• Alcohol: 15.4%
• pH: 3.86
• Bottled: 8/27/08
• Cases Bottled: 200
• Price: $40

Nose: Intense dark chocoloate, cinnamon, black plums, black licorice, vanilla, pomagranate and charcoal.

Taste: Cascading black fruit that gives way to a piece of freshly tanned leather soaked in currant, cinnamon and chocolate undertones which are firmly grasped by a nice tannin structure with excellent acidity and mouth feel. The finish lingers very well and keeps rewarding your tastebuds long after its slid gently down the hatch.

Christian Tietje is all about taking the snob out of wines and we’re huge fans of that – we recently had the chance to catch up with him at the Seattle ZAP event:

We had the rare opportunity to sit with Mr. Zinfandel himself – Joel Peterson – of Ravenswood Winery:

The Paso Robles area of California is really shaping up to be a huge rock-star region in the Golden State and for good reason – it has a cooler climate than Napa and generally presents grapes that don’t get as sugarfied as so many do in the more nothern areas of California. Producers in this region have honed their craft in making wines that really take advantage of the cooler temps and done very well.

Justin Winery was founded in 1981 by Justin and Deborah Baldwin and follows the typical story of how it was their desire to produce world-class wines etc. etc. blah blah blah – right? How many times have heard of similar stories? Let’s see if their wines hold up to the vision they had:

2008 Sauvignon Blanc – W.E.P. Rating: 100%

Taste: Grassy lemons coat the palate with nice slight hints of white pepper. Excellent acidty keeps the fruitiness in check and helps this be a very food-friendly wine that’d go great with shellfish, sea-bass or a spring salad.

Technical Data:

Tank ageing: 5 months in topped up stainless steel

Barrel replacement: No barrels

Blended: 9/19/ 2008

Racking: Once-Post Fermentation

Harvest dates: 8/15/ 2008 (West Paso Vineyard) 8/17/2008 (East Paso Vineyard)

Filtering: Sterile

Fining: none

Brix at Harvest: 22.1 to 23.6

Bottled: January 27, 2009

Harvest method: 100% hand-harvested

Closure: Stelvin Screw Cap

Fermentation:14 days with M2

Total Acidity: 0.81g/100ml

pH: 3.18

Malolactic fermentation: None

Alcohol: 13.5%

Barrels: None

Yeasts: M2

Price: $15

Nose: Lemon peel, grass, straw and hay – hints of grapefruit and elmer’s paste.

Taste: Grassy lemons coat the palate with nice slight hints of white pepper. Excellent acidty keeps the fruitiness in check and helps this be a very food-friendly wine that’d go great with shellfish, sea-bass or a spring salad.

2006 Reserve Tempranillo – W.E.P. Rating: 90%