Much like the Carignane grape, the Cabernet Franc can be easily overshadowed by some bigger name varietals. Yet it’s importance and character is crucial in some of the best Bordeaux (blends) around. And while at times it can easily take a supporting role, the wine by itself is easily able to hold it’s own.

Such is the case (no pun intended) with Peju’s 2007 Cabernet Franc from the Napa Valley, grown at the estate’s Persephone Ranch Vineyard located in Pope Valley. The ’07 spent 16 months in barrel and then was given a chance to take a nap for a year. The wine was just released this month (July).

The wine displays lovely notes of tobacco, a bit of smoke, perhaps off of a wooded plank, as well as a bit of black currant. It’s dark, deep, and a tad mysterious due to it’s large tannin structure. Peju is suggesting the tannins will mellow out in a year. If so, the wine will start to roar right around Christmas time. I imagine that once the tannins settle, this wine will truly sparkle. It has a great potential to do so and can turn out to be one stellar Cabernet Franc. Cellar and drink within about 4-6 years.

Cheers,
Haydn

—————————-
Haydn Adams is the author of the book, Wineries Beyond Napa Valley: Dry Creek and Alexander Valley, an insider’s tasting guide to the hidden gems region. He also contributes to the Beyond Napa Valley Wine Blog, writes for vinvillage.com, and can be found roaming the hills of Sonoma County looking for the next hidden gems. You can contact him at haydn@beyondnapavalley.com

Happy New Year, and enjoy,
Haydn Adams

Wine #10: m2 Zinfandel
$35 | m2wines.com

It has been rated as one of the top 12 Lodi wines of 2009, and I have to agree. Lodi is a strong player in the Zinfandel world, and while Lodi zins cannot can’t compare to those of the Zin capital of the world, Dry Creek, m2 Zinfandel is a very close runner-up and one of the best to come out of Lodi.

Wine #9: Meeker 2007 Carignane (Alexander Valley)
$26 | meekerwine.com

A beautiful, and often overlooked varietal.

Wine #8: Montemaggiore Syrah (Paolo’s Vineyard, Dry Creek)
$35 | montemaggiore.com

A gorgeous (non-Zinfandel) wine to come out of Dry Creek. Biodynamically farmed, this Syrah has a little hint of pepper and plum, and an overall balanced finish.

Wine #7: J Cuvée 20
$20 | jwine.com/

Can sparkling wine really age well? If you would have asked me that last December, I would have scoffed off the answer, period. But the J Cuvée has changed my thinking. This base sparkling of J’s has grown up over the past year and has become a formidable contender in the sparkling wine arena. A great price for a great sparkling.

Wine #6: Quivira Grenache (Dry Creek Valley)
$26 | quivirawine.com/

Ahh the Grenache. It’s one of my favorite varietals. Quivira makes a beautiful 100% Grenache, which is no easy feat since this grape is one of the subtlest around.

Wine #5: Rippon Vineyards Pinot Noir (New Zealand)
Price N/A | www.rippon.co.nz/

The southern region of New Zealand is the new hot spot for Pinots and Rippon Vineyards is leading the charge. This Pinot is a textbook example of the excellent Pinots currently being produced in the Central Otago region. Unfortunately, I have recently been having a hard time tracking down where I can get this one, which is why it didn’t rank higher on the list.

Wine #4: Tandem Pinot Noir (Sangiacomo Vineyards)
Price N/A | tandemwinery.com/

This is one of my favorite Russian River Pinot Noirs. It is a bit spicy (standard for a Russian River Pinot), but in a near-perfect amount. Beautiful.

Wine #3: 2008 Cakebread Chardonnay (Napa Valley, Rutherford)
$37 | cakebread.com

Another fantastic showing from Cakebread. The secret to this wine? Nearly 70% of the wine is aged in neutral oak so the butterball effect is gone leaving behind beautiful notes of pear, and a bit of cantaloupe / honeydew.

Wine #2: William Harrison Cabernet Franc (Napa Valley, Rutherford)
$45 | whwines.com

William Harrison, an excellent winery located near Rutherford in the Napa Valley, has delivered a near spotless Cabernet Franc.  This wine is simply gorgeous and well worth a try.

Wine #1: Archipel (by Vérité) (Alexander Valley)
$45 | archipelwines.com

Archipel has been and remains my favorite wine. I find the “California Bordeaux” to be a near perfect pair with my particular preferences for this style of Bordeaux.

A staple in the Napa Valley, Cakebread recently released a new Chardonnay into their wine portfolio. The 2008 Napa Valley Chardonnay (they also make an Anderson Valley Chardonnay) was recently bottled and is now available to the world.

The beauquet on this wine is beautiful. I’m delighted that the acidity is a bit higher than what you’d normally expect out of a California (let alone a Napa Valley) Chardonnay. The butter bandit, if he is there, is hiding out on the nose. My initial thought when I took a quick whiff was apples and pears, with a little butter, but not much at all. I imagine this well-balanced nose is due to the nearly 10% of the wine going through a stainless steel fermentation.

The mid-palate displays the typical butterness sensation, but without the characteristic oakiness. The butter is still very mild and melts easily on your tongue. A slight amount of tannins, however they are very very weak. This is partially due to the fact that Cakebread ran the wine through both neutral & new french oak. The oak is needed, but it’s not over the top.

If you’re looking for a great Chardonnay to have before dinner or with a good friend, this wine is for you. You can easily drink this solo, or with food. Closing my eyes, I could see a Fettuccine Alfredo, or any other dish with a cream sauce; possibly cooked oysters with a clam sauce. The small amount of acidity is what works with the thicker sauces.

This wine could use a little more time to lay down. The small amount of tannins present will dissipate in about 6-8 months I’m guesstimating. However, the wine is still ready to drink now.

Enjoy,
Haydn

—————————-
Haydn Adams is the author of the book, Wineries Beyond Napa Valley: Dry Creek and Alexander Valley, an insider’s tasting guide to the hidden gems region. He also contributes to the Beyond Napa Valley Wine Blog, writes for vinvillage.com, and can be found roaming the hills of Sonoma County looking for the next hidden gems. You can contact him at haydn@beyondnapavalley.com

The organizers would call out the next wave of people and they’d hop in the barrel and for a pre-determined amount of time would do whatever it took to squeeze the most juice out of the grapes. The one with the most juiced squeezed out one a small prize.

At first, the competetive nature was high. Being the gambler, I instinctively started putting odds on who would win, quite simply from general obersvation, as I had no idea who these people were (there could have been a world-record-setting grape stomper in the mix yet I would have no idea). We’d size up the competetion and make a verbal wager and who we thought would take the crown for that heat.

Often times, people whom we thought were destined to win faltered right out of the starting gate, and my odds would, in reality, mean little to nothing. Early on the competition was fierce, with individuals and couples sprinting for the 3-5 minutes they had to complete their task.

Yet as the event continued, the seriousness and competitiveness slowed and was replaced with more laughter and giggles. By the time the last group rolled in nearly two hours after the event had begun, the giddiness was at it’s peak. Which it was at that time that I realized that grape stomping at a winery is much like karaoke at a bar.

As the event neared it second hour, most guests had consumed at least a glass or two of the wines being poured: the Sauvignon Blanc, the Provence, or the Cab and what at first looked competive soon turned comical. The last race that was run was pure hilariousness with at least one participant attempting to stomp grapes while not trying to spill his wine he had in hand. Tense moments of before tuned to cheers and laughter.

I wondered what it would have looked like had the stomping continued into it’s 3rd hour. Would couples be slipping and sliding in the barrels and inevidably be using more than just their feet to crush the grapes? One can only wonder. But one thing is for certain. Mix a pseudo-competive sport with alcohol and you’re bound to get more smiles and laughs than the agony of not coming in first. For the thrilling part is not coming in first, but how many laughs you can accomplish in the time provided.

Cheers,
Haydn

A big thank you to Peju for putting on such a successful grape stomping event. I couldn’t have asked for a better first-time experience than what your winery did.

—————————-
Haydn Adams is the author of the book, Wineries Beyond Napa Valley: Dry Creek and Alexander Valley, an insider’s tasting guide to the hidden gems region. He also contributes to the Beyond Napa Valley Wine Blog, writes for vinvillage.com, and can be found roaming the hills of Sonoma County looking for the next hidden gems. You can contact him at haydn@beyondnapavalley.com

So out on the Silverado trail I drove, with my tasting partner, Nicole along with me. We had no real plans except to be back at a set hour for dinner at Peju Winery, so we were basically free for a few hours. We tried getting to Joseph Phelps, whom we had heard of, but had yet to go to. Upon arriving, they alerted us to the fact all the tasting times were prior yet offered a splash of wine as a consolation prize. And so off we went to another winery.

Being late in the day, we unfortunately ran into more and more wineries that were closed. That is until we found William Harrison Winery, tucked back off of the road. The road sign was present and nicely visible, complete with hours that were within our time frame. Having never ever hearing about them prior, we decided to give it a shot.

The sign out on the street, in smaller letters, read, “An American Winery”. The unoffical motto seemed to be taken to heart when you step inside. The building, though only built some 20 years ago, seemed like it was erected nearly a century a go. Pseudo wood beams line the ceiling, and a boar’s head and full-sized stuffed Grizzly bear could be seen off to the side of the tasting room. Taxidermist’s rejoice, you’ve come to the right spot.

While the winery has it’s roots firmly planted in American, or rather Rutherford, soil, the winemaking traditions of the Perelli-Minetti family (William Harrison is the nephew of Mario Perelli-Minetti run all the way back to Italy. The father of Mario, Antonio Perelli-Minetti (can you tell this is an Italian Family yet?) was first winemaker in California to hold a winemaking degree.

The degree from Italy. Click on the image to see it full-size.

So how’s the wine?

Great. Their wines truly showcased the terrior and AVA to which they came from. It’s that simple. I’d also say that they are distinctly Californian. The Chardonnay was a small butter bandit, with a little Oak peeking through, but the Apricot shined more than the oak and butter did.

The Cabernet Franc did not dissappoint either. I was simply excited to get my hands on this rare single varietal wine. The deep black berries and spice mixed in with the standard smells of black currant were all there on my palate. The part that I found especially appealing was the light to almost no tannins on the tongue.

But the piece dé resistancé was their Cab. At first smell I noted the dirt that was present in it. Harking on it almost smelling almost like a Bordeaux Blend than a Cab, Andrew Perelli-Minetti mentioned that was due to the volcanic soil of Rutherford, or the “Rutherford Dirt” as it was more commonly  referred to. In addition, pieces of dark cherry and a bit of tree bark could also be found.

The winery also produces a Pinot Noir from the Sonoma Coast as well as a Rutherford Red, which is comprised of 72% Cabernet Sauvignon, 4% Cabernet Franc, 16% Petit Verdot and 8% Malbec.

The tasting is $7.50 per person, but the experience is priceless. Old California is brought back to life (or at least stuffed in the case of the bear and boar) at William Harrison. Family winemaking is still alive and thriving here.

Cheers,
Haydn

Disclaimer: Yes, I am using the word Champagne in place of Sparkling Wine in this article. I’m not snubbing my nose to the French, in fact I prefer starting with French Champagne. However, when tasting in most parts of the country, you’ll be drinking Sparkling Wine (with one of the exceptions being Korbel), which is in essence the same, minus the naming rules. Much like Kleenex and Xerox are half-generic terms (their lawyers would like to think otherwise), such is the case with Champagne in this article. If you do have any peeves with my usage, please feel free to e-mail me at haydn@beyondnapavalley.com. Thank you, Haydn.

If you’ve read any of my privous articles along with my Do’s and Don’t when wine tasting, you’ve probably noticed that I’ve told you what not to do before you start wine tasting more times than what to do. Well, I’m trying to tip the scales back—here’s a new one.

Reason #1: Everyone likes Champagne

Let’s face it, wine tasting is romantic. It’s an affordable luxury. When one mentions wine tasting, you can’t help but conjure up images of a Chateau of France or a villa in Tuscany. And who hasn’t turned down a glass of the bubbles when celebrating some special occasion; whether it be an engagement or the adoption of a pet rock. The look of the flutes with the small (hopefully small) bubbles running up the sides along with the crispness of the cool liquid can easily make a bad day turn great. I’ve yet to finish a glass of Champagne and frown.

Reason #2: It cleanses the palate

Aside from the feeling it brings you, Champagne cleanses the palate and gets those taste buds in order. Have you ever noticed that the first wine seems to be the strongest? By the time you’ve had your fifteenth glass, assuming you’ve been spitting on and off, wines start to run together. While one might think water would neutralize the palate, it is more of a dilution tool than a strengthener (though a great resource to help reduce the eventual hangover).

Recently I had the pleasure to taste 8 exquisite wines with Joel Peterson of Ravenswood. Immediately following introducing himself and a bit of a chit chat, he proceeded to order a bottle of the bubbly. He was quick to add that the Diet Coke I was drinking was not that great for wine tasting, as he mentioned the extra sugar didn’t do wonders for the taste buds. I agreed, but added that the Diet Coke did have something the Champagne didn’t—caffeine. I tried to keep the flute filled throughout the tasting so I could go back and forth and clear my palate, to help myself distinguish between the Zins.

Reason #3: Relaxation

I’ve never seen someone rush through a glass of Champagne. Even when I’m in a hurry to get in and out of a winery, the bubbly just seems to slow life down. I was recently at J Winery, with a little bit of time to kill up in the wine country before meeting a colleague, and decided to go through the tasting menu. However, instead of rushing through the list of five or six wines, I simply sipped their Cuvée 20, and, after realizing I had spent a bit longer than I was originally anticipated on one wine, let the person pouring know that I was done and I had to get going.

The wineries pouring Champagne are out in most wine tasting regions. For Carneros, there is Gloria Ferrer. If you are in the Russian River or Dry Creek, there is J Vineyards or Iron Horse (or if you must, Korbel). And For Napa, there is Chandon and Mumm to name a few. Even in Temmecula, there are a few wineries producing Champagne.

If you are planning a wine tasting outing, spend a little time locating the wineries that are producing the bubbly. It will be a great start to your wine tasting day and is sure to put a smile on your face faster than you can say Sparkling Wine.

Cheers,
Haydn

—————————-
Haydn Adams is the author of the book, Wineries Beyond Napa Valley: Dry Creek and Alexander Valley, an insider’s tasting guide to the hidden gems region. He also contributes to the Beyond Napa Valley Wine Blog, writes for vinvillage.com, and can be found roaming the hills of Sonoma County looking for the next hidden gems. You can contact him at haydn@beyondnapavalley.com

Yes. I do admit that I drool over beautiful Bordeauxs. Some days I’m yearning for a wine that is more complex then a Mensa application. Other times, I want an easy-drinking thrist-quenching kind of wine. That’s were the Pjeu Provence comes in.

This is one of the most unusual wines I’ve had in a while. While the notes are surprisingly simple, the makeup of this wine is anything but. To start, it’s a blend of both red grapes: Cabernet Sauvignon, Merlot and Zinfandel, and white grapes: Chardonnay and French Colombard. While it may seem crazy, the result is quite delicious.

To cap off the crazy factor, you’re advised to serve chilled. It’s a hard concept at first to comprehend, putting a wine blended with red grapes in the fridge to chill. But the result is great. And I can some up the feeling in one word— sangria!

You heard me. It’s basically Sangria disguised. Closing my eyes, I could easily picture big blocks of ice floating in this glass. The residual sugar would be real sugar if it were a true Sangria.

The wine has hints of bright cherry and cranberries, that make you want to smile while puckering at the same time. It’s a total fruit forward wine. Easy to drink, easy to enjoy.

For all those Bay Area folks, this wine is going to be great for those Indian summer evenings. The days when the sun starts to set sooner yet it still feels like July. It’s a great transitional wine where you can go from total whites in the summer to the luscious and full-bodied reds in the winer.

Naturally you’re going to want this with some sort of Spanish dish. Tapas, empenadas, maybe even a bit of smoked chorizo. Yet this wine can stand on it’s own and simply sipped as a starter wine.

One cool wine from one of the hallmark wineries of the Napa Valley.

Cheers,
Haydn

—————————-
Haydn Adams is the author of the book, Wineries Beyond Napa Valley: Dry Creek and Alexander Valley, an insider’s tasting guide to the hidden gems region. He also contributes to the Beyond Napa Valley Wine Blog, writes for vinvillage.com, and can be found roaming the hills of Sonoma County looking for the next hidden gems. You can contact him at haydn@beyondnapavalley.com

Appalachian: Napa Valley
Alc: 14.3%
Haydn gives it: 95 points 

While I do have a general predisposition towards anything that comes out of Napa, exceptions have been made. I have reviewed wines that have been sourced from Napa grapes, but I’ve yet to feature a winery that is headquartered in that region. Yet, whenever I review a wine, I do try, in every way possible, to keep the review objective and to let the wine dictate the direction, not anybody in marketing. 

That being, said, the 2007 Cakebread Chardonnay is simply beautiful. It does retail for around $40, making it not the cheapest of Chardonnays out there. Yet, I’d be willing to forego nearly 2/3 of the California Chards in favor of this one. 

The nose showcases a bit of a vegetal aroma with a twist of peach and pair. A light, very light appearance of oak was present, it seem to soften the wine, not harden it. I was so in love with the aromas it took a bit to actually drink it (and no, I wasn’t going to be spitting this one out)

Following the aromas, the wine continued to showcased bartlett pears and even a little apple. A touch of honey was also there, as if the pear had been lightly coated before meeting with the apple. The piece de’ resistance was the overall mouthfeel of the wine. It didn’t pull, grab, jar, or twist any tastebuds. It simply waved hello, introduced the flavor components and went on it’s merry way. This is what a Chardonnay is supposed to taste like.

The honey component lingered a little bit at the end, but soon all traces vanished on the finish. A stunningly beautiful wine. A big thumbs up to the wine maker. While the price on this wine is set at $40, I do have to say that ever dollar is worth it. Once again, to all of my readers who run for the hills every time someone pulls out a Chardonnay with a US designation, take a look at this wine (as well as Nalle’s Chardonnay) for a truly beautiful experience.

—————————-
Haydn Adams is the author of the book, Wineries Beyond Napa Valley: Dry Creek and Alexander Valley, an insider’s tasting guide to the hidden gems region. He also contributes to the Beyond Napa Valley Wine Blog, writes for vinvillage.com, and can be found roaming the hills of Sonoma County looking for the next hidden gems. You can contact him at haydn@beyondnapavalley.com