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WHITES Joseph Drouhin Laforet Borgogne, France 2006 100% Chardonnay Review by Richard Kinssies, Seattle Press Drouhin is one of the most respected producers in Burgundy, and the Laforet line always is a good value, but this particular wine delivers much more than expected. Technically a Borgogne chardonnay is the most generic of all white wines from the region and can be made from grapes grown anywhere within its limits. But what makes this Drouhin so exiting is that the grapes used for the wine may include some young vines from the firm’s holdings in Chablis and Puligny-Montrachet, which are among the best in the region (some Pulignys are priced around $100).
Adegas Galegas Veigadares Rias Baixas, Spain, 2007 85% Albarino, 10% Treixadura, 5% Loureiro 90,Wine Spectator Fermented and aged in French oak for six months. This ambitious Albarino (these wines rarely see oak) is light gold in color with a slight green tint. It offers up an attractive bouquet of baking spices, mineral, and lemon meringue with the oak nicely integrated. It has a creamy texture, excellent depth of flavor, and a fruit-filled finish. Drink this well made Albarino over the next 2-3 years. Miguel Torres Cordillera Chardonnay Curicó Valley, Chile 2003 100% Chardonnay
Silver Medal Concours Mondial Bruxelles From the foothills of the Cordillera this Attractive complexity with aromas and flavors that recall Chardonnay offers a generous nose with lemon drops, apple, citrus, minerals and nuts such as highlights of apple and hazelnut fruit almonds. Try it with grilled vegetables, fish, chicken and aromas, typical of the specially selected pasta salads. Chardonnay clones. These are complemented by fine nuances of toasted bread Paul Jaboulet Le Petit Jaboulet Viognier and vanilla. The palate is meaty and Vin de Pays, Portes de Mediterranee, dense, well outlined by delicate acidity. France, 2007 Its long finish emphasises elegant, spicy 100% Viognier nuances and a toastiness typical of Nevers oak. Sublime with caviar. An ideal accompaniment to trout, smoked Review by Jancis Robinson “...This modest Vin de Pays actually tastes salmon, fresh shellfish, baked fish or fish cooked in much more impressive than the consider- sauce. ably more expensive Jaboulet Condrieu Domaine Jean Busquet Chardonnay 2007. I dare say that in a year’s time the Mendoza, Argentina 2007 Condrieu will still be going strong while 100% Organic Chardonnay the Petit Jaboulet Viognier will be waving a wistful farewell. But this particular 88, Wine Advocate Viognier, sourced deliberately from the Best Value, Wine Spectator northern rather than the southern Rhône – chiefly from Unwooded Chardonnay with light yellow vineyards around Montélimar - is certainly looking most color and green hues. Rich fresh tropical attractive at the moment. fruit aromas with citrus and floral notes. Concentrated apple, pear and lime with I was impressed by its smoky, convincing north Rhône a slight tone of sweet spice. The finish is Viognier nose with real depth of flavour and some earthiclean and fresh with a crisp acidity. Ideal ness – definitely more reminiscent of Condrieu than of one for appetizers, seafood and fish dishes. of those air freshener-like Languedoc varietal Viogniers. The finish is attractively dry too. Not a bad buy at all.”
Chateau St Jean Chardonnay, Sonoma, California 2008 100% Chardonnay This is Sonoma County Chardonnay through and through - with stone fruit aromas kissed by pineapple and mango sweetness, and a heart bursting with pear, melon and cream flavoars. Classic winemaking techniques including barrel fermentation and five months of sur lie aging in small French and American oak barrels impart richness and complexity to the wine. The majority of the blend underwent malolactic fermentation. Bonterra Chardonnay Mendocino County, California 2007 100% Organic Chardonnay A hint of oak complements the freshness of fruit and the evident notes of green apple, pear and citrus. This wine is aged for several months to develop a rich, creamy texture that gracefully balances its fruitforward character. There’s a touch of vanilla from the dollop of new Oak, but this wine is aged in mostly neutral barrels to let the fruit shine through. An initial impression of rich, buttery cream quickly turns to aromas of honey and lightly toasted almonds, followed quickly by tropical aromas of pineapple, citrusy lemon and Crème Brûlée. Clos Pegase “Mitsuko” Chardonnay Carneros / Napa Valley, California 2005 100% Chardonnay Mitsuko’s Vineyard is located in the cool Carneros region. For the 2005 vintage, the Heritage clones form the core of the blend at 50%: Wente for weight and acidity, Atlas Peak for tropical notes, and Rued for lifted aromatics. Second in significance are the Dijon Clones; broad, rich and complex, in the blend at 45% this year. Lastly, 5% comes from the elegant and tropical California Clone 4.
ROSES Chateau D’Esclans Whispering Angel, Cotes de Provence, France 2007 Grenache / Rollé 89, Wine Spectator There’s a crystal clarity to the berry and cherry flavors. Powerful, almost tannic, with plenty of mineral and spice notes. The long finish lingers with white pepper and wisps of red peach. Drink now through 2011. 7,280 cases made. This is the young wine from the impressive portfolio of rosés by Sacha Lichine, one of the world’s most prestigious rosé focused winemakers. WL~ Laurent Perrier Cuvee Rose Brut Champagne, France NV 100% Pinot Noir from ten Grand Cru vineyards The best selling rosé Champagne in the world, Laurent-Perrier’s Cuvée Rosé Brut is one of the few rosés still made by the saignée method. To emphasize this traditional technique, the Champagne is elegantly showcased in an embossed bottle that is a reproduction of those used in the late 17th century. This salmon-pink rosé Champagne is truly remarkable for its highly expressive bouquet, stemming from very careful preservation of fresh fruit aromas which occur during the winemaking. Using skin contact with 100% Pinot Noir grapes, also known as the saignée method, Laurent-Perrier’s know-how and attention to quality produces a finely crafted rosé with both depth and freshness. It has become the benchmark for rosé Champagne around the world. Unlike most rosé Champagnes, the base of LaurentPerrier Cuvée Rosé Brut is obtained by drawing juice off of the grapes in the vat, rather than simply blending red and white wines. Cellaring length varies and is dependent on the wine in order to preserve its fresh red fruit aromas.
REDS
Chateau Laforge, Chateau Teyssier, St. Emilion, Bordeaux, 2002 Mostly Merlot with Cabernet Franc
FRANCE Joseph Drouhin Pommard Burgundy, France 2005 100% Pinot Noir “A great Burgundy, worthy of its reputation. An intense, bright, red colour; a powerful nose, with notes of black cherry and spice, evolving towards aromas of young leather. On the palate, the tannins give a certain impression of firmness, somewhat softened by a nice, harmonious texture. Persistent flavors in the aftertaste”. Joseph Drouhin Pommard has a lovely and powerful complex nose reminiscent of black cherries, and spices. On the palate, it has a good structure with generous fruit and subtle tannins. This great red Burgundy deserves more traditional cuisine: red meat in light sauces, game, venison and ripe cheeses will create a rich tapestry of flavors worthy of a medieval feast. Paul Jaboulet et Ainé Domaine de Thalabert Crozes Hermitage, France 2005 Syrah, Marsanne/Roussanne 90 IWC, Stephen Tanzer The color is a deep, dark ruby; has lightened a bit but there is only a little browning around the edges. The bouquet reveals a very classy French Syrah--red and black berries, black currants, violets and cassis. It smells dry but is very fruit oriented. There is plenty of acid to keep the wine lively on the palate; sharply focused entry followed by a good mid-palate presence and a strong, fruit-oriented finish. Made from 40 to 60 years Syrah vines from a 40 hectareas vineyard located on a pebbly plain that is glacial in origin. These small, round pebbles store heat during the day and release it at night, providing optimum maturity.
Review by Clive Oates Chateau Laforge is a recent creation. The first vintage was 1998. It comes from five different parcels illustrating the three main soil types of the SaintEmilion commune, all neighbors to grands crus classés vineyards. The wine is made by modern methods at Chateau Teyssier and is splendidly rich and concentrated, yet complex and classy. Top classed growth quality here.” 89 - 91, Wine Spectator Good core of fruit in this wine, with berry and mineral character throughout. Medium- to full-bodied, with fine tannins and a long finish. Chateau Teyssier, Chateau Teyssier St. Emilion, France, 2006 75% Merlot and 25% Cabernet Franc 90, Robert Parker The 2006 (90), which I did not review in my report published in issue #181, is an outstanding success as well as a sleeper of the vintage. Its dark ruby color is accompanied by plenty of black fruit, licorice, earth, and spice characteristics. It should drink nicely for 8-10 years. Copes effortlessly with a weighty 14% of alcohol due to the freshness of its crushed blackberry fruit and floral overtones. The wine is very elegant, with delicious pure grenadine on the palate, good concentration and fine tannins. Another example of why Teyssier is one of our best selling clarets.” Considered as a modern day St. Emilion is becoming a great favorite of new but well oriented to fine wine lovers. “A really dark hue here, very dense right out to the rim. It has a slightly reserved but very promising nose, with dark fruits and fading notes of honeyed oak. Nice weight on the palate, creamy, but quite cool
in style, before it shows a denser, more meaty side through the midpalate. This has a fine, firm style with a good backbone of acidity and ripe tannins at the finish”. WD at CIVB 2007 Tasting. Chateau Greysac, Chateau Greysac Medoc, Bordeaux, 2004 45% Cabernet Sauvignon, 45% Merlot and 5% each of Cabernet Franc and Petit Verdot. 90,Wine Enthusiast, Roger Voss “One of the largest Médoc estates, with 230 acres of vines, Greysac is a good, reliable source of classically styled Bordeaux. The style has become more modern in recent years, with an increased use of new wood, as in this 2004, which currently dominates. Enjoy it now for its toasty character, or wait for it to calm down.” The vines are an average of 30 years old, and the wine spends about 12 months in 20% new French oak barrels. A classical effort, the Ch Greysac Medoc drinks very well now; exibits fine red currant, earthy flavors; soft enough to be paired with oven-baked chicken. Château Larose Trintaudon Ch Larose Trintadoun Haut Medoc, Bordeaux, 2002 65% Cabernet Sauvignon, 30% Merlot, 5% Cabernet Franc Graceful and easy-to-understand, an appealing harmony of Cabernet and Merlot. While well-structured and endowed with significant aging potential, LaroseTrintaudon is supple and ready to drink when released. Delicious with all kinds of beef and lamb, slow-cooked stews or pot roast and mushrooms with garlic and herbs.
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Maison Louis Latour Pinot Noir Burgundy, France 2006 100% Pinot Noir Review by Leslie Sbrocco - NYTimes. com Wines of the Week “...seek out this wine, which looks and tastes more expensive than its bargain price tag. Medium-bodied and elegant with light tannins, it smells of sweet, moist earth and tastes of cherries.” Bourgogne Pinot Noir is the regional appellation and the fruit can come from any part of Burgundy. At Maison Louis Latour only the best grapes are selected from the best vineyard plots to make this “cuvée” which represents quality and value for money. This wine exhibits the characteristics of the great red Burgundies. Noble and full, it has a resplendent colour combining grace with vigour and associating strength with finesse. Paul Jaboulet Le Petit Jaboulet Syrah VdP Portes de Méditerranée, 2007 100% Syrah from 20 yrs old vineyards Intense and deep red with violet hues, typical of the grape. Powerful syrah nose giving very intense fruit aromas: cherries, violets, blackcurrants. Fruit-driven entry, followed by lovely, well-rounded structure: silky and harmonious. This syrah is a complex wine with good length, held up by its fruit and delicacy. Georges Duboeuf Beaujolais Villages Beaujolais, France 2007 100% Gamay This Beaujolais-Villages displays a deep, luminous cherry color, red with bluish tints. The bouquet offers ripe red fruit character, suggesting strawberry and blackcurrant, with a touch of cinnamon. Velvet-like in the mouth, with soft tannins, it is well-balanced and complete. A wine which lends itself to all occasions, from the apéritif to the cheese board.
SPAIN
ITALY Castello Banfi Rosso di Montalcino Tuscany, Italy, 2006 100% Sangiovese 90, Ken’s Wine Review, Boston “This dark ruby wine from Castello Banfi is certainly one of the better Rosso di Montalcino’s that I have tried recently. This wine opens with expressive cherry aromas and a touch of must. On the palate, this medium bodied wine is smooth, soft, nicely balanced and elegant in style. Most importantly it is very lightly oaked allowing the really nice cherry flavors for be enjoyed. The finish is dry and has soft tannins linger and drift away nicely. This very satisfying wine would pair quite nicely with beef stroganoff or prime rib. Enjoy - Ken” Intense ruby red with violet reflections. Intense, fresh, fruity with typical varietal characteristics of violet, cherry and plum. The palate experience is gentle, full and soft, with surprising length. Castello Banfi Sant’Antimo Mandrielle IGT Tuscany, Italy, 2004 100% Merlot 90, Wine & Spirits “With its soft, seductive character, Merlot captures the fancy of wine consumers the world over. In our Mandrielle vineyard, Merlot finds the ideal conditions to develop these sought-after qualities.” Mandrielle is produced with a long, temperature-controlled fermentation in contact with the skins, followed by 12 months aging in French oak barrique and at least 6 more months of bottle-aging before release. A deep red with purple hues, Mandrielle’s bouquet is fresh and fruity with aromas of plum and cassis. Mandrielle Merlot may be paired with an extraordinary range of dishes including pasta, poultry, veal, red meats and cheeses.
Alvaro Palacios Les Terrases Priorat, Spain, 2005 Grenache, Carignane and Cabernet Sauvignon 90, IWC, Josh Reynolds Dark red. Precise cherry and blackcurrant aromas are complicated by cocoa, anise and dried flowers. Supple, chewy dark fruit flavors are gently supported by dusty tannins, with good acid lift on the back. Finishes with excellent juicy persistence and a jolt of bitter cherry.” This is concentrated, yet elegant, and well worth the hype that surrounds wines from Alvaro Palacios – a Bordeaux trained wine-maker. Plenty of spice and ripe black fruit greet you on the nose, but it’s the complicated palate – in another word, complex – that makes you take notice: black cherry, anise and flowers are supported by soft, ripe tannins. Roda Reserva Rioja, Spain, 2005 81% Tempranillo, 19% Graciano / Grenache At Roda, harvest is decided on the grape profiles of 21 separated vineyards, of which 17 vineyards will finally participate in the field blends that make up each Roda label. The Roda Reserva is all about red fruit profiles. Complexity is achieved by allowing all characteristics from the different vineyards to show up. Tannins, as is always the case with Roda’s wines, are firm, but well rounded. The polished finish, which is full of flavors, is one of Roda’s most consistent trademarks. Marqués de Cáceres, Reserva Rioja, Spain 2001 85% Tempranillo, 15% Garnacha Tinta & Graciano 94, Wine & Spirits / 90, Wine Spectator Bright, vivid dark ruby color. Intense bouquet that brings to mind jelly made from fruits of the forest (bilberries) and sweet spice. Good concentration in the
mouth with delicious tannins that highlight the wine’s rich fruit that has become more complex following aging in barrel. On the whole, an unctuous wine with a pleasant fullness that lingers on the palate with a depth of refined toasted notes. A very elegant wine with superb potential for development. The Reservas are matured for 22 months in oak barrels from central France and for 2 years or more in bottle, depending on the date of release. Marries well with savory fish dishes such as fresh tuna in spicy tomato sauce, refined delicatessen products (chorizo, salami), all kinds of beef (roasted, stewed or grilled), foie gras, duck, partridge, game and mature cheese. Montecillo Gran Reserva Rioja, Spain 2001 85% Tempranillo, 15% Garnacha / Graciano 90 WS / 94 W&S Bright, vivid dark ruby color. Intense bouquet that brings to mind jelly made from fruits of the forest (bilberries) and sweet spice. Good concentration in the mouth with delicious tannins that highlight the wine’s rich fruit that has become more complex following aging in barrel. On the whole, an unctuous wine with a pleasant fullness that lingers on the palate with a depth of refined toasted notes. A very elegant wine with superb potential for development. Marries well with savory fish dishes such as fresh tuna in spicy tomato sauce, refined delicatessen products (chorizo, salami), all kinds of beef (roasted, stewed or grilled), foie gras, duck, partridge, game and mature cheese.
Pesquera Crianza Ribera del Duero, Spain, 2006 100% Tempranillo Aged for over 18 months in new American oak barrels and 6 months in the bottle, Pesquera Crianza’s intense bouquet reveals dark brooding fruit and woodland aromas of fallen leaves with a splash of spicy vanilla. Refined, longlasting and elegant, this wine would be perfect with veal stew. this is a wine with almost cult status.
AUSTRALIA Clarendon Hickinbotham Syrah, Clarendon, South Australia, 2004 100% Syrah 96, Wine Enthusiast “One of the more obviously ageworthy offerings from Clarendon Hills, the 2004 Hickinbotham Syrah boasts a wonderfully perfumed bouquet of flowers, minerals and spice. Then it backs up those captivating aromatics with rich blueberry fruit shaded with mint and cracked pepper and a long, firmly tannic and minerally finish. Drink 2010–2020. — J.C. 95, Stephen Tanzer Inky purple. Expansive bouquet of dark fruit liqueur, with potent spicecake and coffee accents. A major mouthful, the spicy dark berry flavors threatening to blow your head off, with deeper tar and espresso tones adding a sensation of depth. Firm tannins help to maintain focus, but this is a serious, scorched-earth wine, with the concentration and sheer flavor intensity to obliterate almost any dish that I can think of. By Josh Raynolds. 95, Robert Parker “One of McLaren Vale’s most astonishing Syrahs is Clarendon Hills’ amazing 2004 Syrah Hickinbotham. Its inky/blue/purple hue is accompanied by aromas and flavors of creme de cassis, smoked meats, melted licorice, coffee beans, graphite, and bacon fat. Extremely full-bodied, powerful, and rich, with moder-
ately high tannin, huge structure as well as massive concentration and intensity, but a sense of elegance, balance, and equilibrium, it should be cellared for 2-3 years, and drunk over the following two decades. “ 95, Wine Spectator “Dense, deep and beautifully focused. A blast of red fruits, from cherry to Santa Rosa plum, zips along, carried by mouthwatering acidity and superrefined tannins. An open-textured wine with breathtaking purity of flavor and extraordinary length. Best from 2008 through 2020. –HS” Clarendon Blewitt Springs Grenache Clarendon, South Australia, 2004 100% Grenache 93, Wine Advocate “Terrific notes of blackberries, raspberries, and rich kirsch liqueur are accompanied by an opulent, flamboyant wine with tremendous viscosity and richness as well as a lusty, heady finish. In short, it’s a mouthfilling, full-bodied red to drink during its first 5-7 years of life.” “As usual for this cuvee, the 2004 Grenache Blewitt Springs possesses an extraordinary, exotic, flamboyant personality that causes Roman Bratasiuk to say it’s his ‘Dolly Parton-styled wine.’ This vineyard is in the Blewitt Springs area and always produces deeply coloured and very rich wine with full upfront raspberry fruit and a long aftertaste with abundant tannin in the finish. This wine repays cellaring very well. The Holy Trinity, GSM, Barossa, Australia, 2004 Grenache, Syrah, Mouvedre 94, James Halliday 2009 Australian Wine Companion “ Although it shouldn’t be the case, here both the fruit is more intense and the line is quite seamless, with lingering finishe and aftertaste. OUTSTANDING. Drink until 2019 ” 94, Tyson Stelzer, WINE 100 June 2009
There is no suggestion of confected raspberry aroma, sweet strawberryflavour or hot alcoholic finish in this wine, and this is why it has screamed past the pack and landed on our cover this month. It’s a dry, savoury style with a lifted blueberry and plum core overlaid with dried sage herbaceousness and dark chocolate oak. Its Old-World-like savoury complexity makes it a particularly food-friendly style. From vines between 70 and 120 years of age, this is a ‘Survivor’ wine according to the newly announced Barossa Old Vine Charter. It lives up to its pedigree. ” The 2004 The Holy Trinity is deep purple with crimson hues, and shows alluring floral characters, sweet dense spice and dried thyme. Ripe red berries and dense spice is also present and flow seamlessly onto the palate. The palate is elegant yet concentrated with vibrant berry fruit characters from the Shiraz and complimentary quince and spices from the Grenache. The Mourvedre adds to the complexity of this stylish wine with savoury and earthy spice tones, accentuated by the extended maceration process. The Holy Trinity displays an intensity, texture and structure that makes it an extremely well balanced wine, and it will cellar well for the next 10 years or more. The Holy Trinity – an extremely complex wine with layering of flavours is well suited to dishes of the same, try Tea smoked duck breast with shallot cake and Chinese greens and other gamey meat dishes.
CHILE Caliterra Cenit Colchagua Valley, Chile, 2006 53% Cabernet Sauvignon, 27% Malbec and 20% Petit Verdot 93, Wine Advocate, Jay Miller “Caliterra’s flagship wine is the 2006 Cenit, a blend of 53% Cabernet Sauvignon, 27% Malbec, and 20% Petit Verdot (a variety playing an increasingly important role in Chile’s red blends). Cenit spent 18 months in 100% new French oak. Opaque purple-colored and thick in appearance, it has a classy perfume of violets, scorched earth, pencil lead, blackcurrant, and blackberry. Lush, dense, and structured on the palate, it will
benefit from 3-5 years of cellaring and perform at its best from 2012 to 2026.” Miguel Torres Cordillera Tinto Curicó Valley, Chile, 2003 65% Carignan (40 year old vines, unirrigated) 25% Syrah / 10% Merlot 92, Wine Anorak Silky tannins with notes of blueberry, blackcurrant jams with touches of vanilla and smoke. The old Cariñena vines add to the long and intense aftertaste. Dark colour. Lovely ripe, sweet spicy nose with a bit of meatiness and some soy notes. The palate shows dense, concentrated, ripe fruit with a savoury, spicy, meaty edge. Finishes quite tannic. An impressive wine. Nine months in Nevers oak (30% new). In order to maintain the quality of this wine, it has not been filtered in any way before bottling. Ideal with patés, duck confit, rice with meat or vegetables, delicatessens, roast or barbecued beef, ragouts, casseroles and lamb.
ARGENTINA Alegoría Gran Reserva Malbec Mendoza, Argentina 2006 100% Malbec 88, International Wine Cellar / Stephen Tanzer Deep purplish color with black hints. Complex wine with intense fruity and floral aromas. Notes of morello cherry, plum, black truffle and violet. Very fruity and well structured balanced wine. Red fruits flavors with notes of toasted oak. Rounded tannins, well balance and long finosh. Ideal to match meals rich in proteins and fat such as roasted lamb, red meats and venison. NEW WINERY: DOMAINE JEAN BOUSQUET Domaine Jean Bousquet has two notable values, a
Malbec and a Chardonnay, listed in the Best Buy chart at the end of this report. A modest step up the price scale is the 2006 Malbec Reserva sourced from estate vineyards. It was aged for 8 months in French oak. Red violet in color, it has an enticing nose of cedar, leather, pencil lead, and black cherry. Medium-bodied, on the palate additional notes of mineral, blackberry, and chocolate emerge. Smooth textured, forward, and tasty, it can be enjoyed over the next 6-8 years. It is an outstanding value in Malbec. -Jay Miller
Domaine Jean Busquet, Malbec Mendoza, Argentina, 2006 100% Organic Malbec Opaque violet with intense rich aromas of blackberry fruit with spicy black pepper notes and blackcurrant. In the mouth, ripe plum and chocolate flavors with a very soft, supple mouthfee. Excellent structure and length. Ideal with red meats, sauces, cheese and pasta dishes.
Domaine Jean Busquet Cabernet Sauvignon Mendoza, Argentina 2006 100% Organic Cabernet Sauvignon 88 / Best Buy, Wine Advocate / Jay Miller This Cab exhibits a dark reddish purple color. Intense nose of red berry fruit mixed with sweet spice. Open-knit, elegant in style, with lots of mineral, cherry and currant fruit. Bright acidity keeps it refreshing through the finish. The palate is packed with ripe, concentrated fruit flavors with notes of tobacco and black pepper. A long and structured finish with fine tannins. Eat with pasta dishes, red meat, and meat with sauces. Domaine Jean Busquet Cabernet Sauvignon Reserva, Mendoza, Argentina 2006 85% Cabernet Sauvignon % 15% Malbec 90, Wine Advocate, Jay Miller Aged in 100% French oak for 10 months and at least 4
months bottle resting. Aromas of black currant, tobacco and leather. It shows berry fruit and spice nuances. The mid palate gives way to flavors of raspberry, mineral and toast notes. It finishes long with fine tannins and hints of mocha. This is a very elegant wine in style with good intensity and nice pleasant finish. Great with pasta dishes, red meat, and meat with sauces.
UNITED STATES Seghesio Sangiovese Alexander Valley, California, 2007 100% Sangiovese
the tradition his great-grandfather, Eduardo Seghesio, began when he first planted the variety back in 1895. The Sonoma bottling combines fruit from old vine sites and newer plantings, for complexity and balance. An exceptional, low-yielding vintage, the 2007 is like running through a briar patch, the juicy fruit continuing from nose to palate. The wine’s tannins and hint of creamy oak are well integrated, creating a wine that’s a complement to pizza, sausages and barbecue. Robert Mondavi Cabernet Sauvignon Napa Valley, California, 2006 80% Cabernet Sauvignon, 12% Merlot, 3% Cabernet Franc, 3% Malbec, 1% Petit Verdot and 1% Syrah 90, Wine Advocate / Robert Parker “Slightly superior to the 2005, the 2006 Cabernet Sauvignon Napa possesses a dark ruby/purple color as well as a creme de cassis, spice box, and floral-scented bouquet, and a medium to full-bodied finish. A strong effort, it should drink nicely for 12-15 years.”
Bouquet of dried violets. Persistent dark fruit – flavors of blackberries and blueberries. Savory mid-palate richness. Longer hang-time produced ripe, integrated tannins. Spicy anise and clove oak tones contribute synergy and comDark and densely concentrated, expressive aromas pleteness. of blackberry, currants and subtle notes of thyme and cinnamon lead to flavors of blackberry, black plum Sangiovese’s sublime nature and proportional acid/ and a bit of black olive. Knit together with big, mouthtannin balance make it a quintessential food coating tannins, this is an engagingly wine. Pairs greatly with red or mushroom-based well-structured, bold-statement wine. sauces, pasta, roast lamb, hard cheeses. Clos Pegase Cabernet Sauvignon Seghesio Sonoma Zinfandel Napa Valley, 2005 Sonoma County, California, 2007 97% Cabernet Sauvignon and 3% Caber100% Zinfandel net Franc 93 / #10 wine in Wine Spectator’s Top 100 Wines of 2008: “A seductive and vigorous Zinfandel, with smoky black cherry and blueberry aromas and youthful wild berry, sage and cracked pepper flavors that have a lingering finish and zesty tannins. Drink now through 2012.” While other Sonoma wineries have forsaken their zinfandel roots, Ted Seghesio continues
92, The Wine News “Garnet hue with a fuchsia rim. Seductive black cherry and glove leather aromas. Soft, creamy texture with ripe plum, cherry and milk chocolate flavors. Lasting ripe black fruit impressions with well-integrated, sweet tannins.” On the nose, pure cassis, blackberry and cherry fruit tones combine with cocoa, coffee and cedar. The palate is big, luscious; full bodied yet vibrant, pure and elegant,
with seamless toasty oak integration combining with fine tannins, leading to a long finish.
Bonterra Cabernet Sauvignon Mendocino County, California, 2005 100% Organic Cabernet Sauvignon This Cabernet offers New World aromas of cherry and raspberry, with spicy notes of nutmeg and creamy vanilla (French Vanilla, of course). The wine enters with juicy red berry flavors, and offers a soft, yet full and rich mouthfeel with a wonderful finish worthy of an exhibitionist. You’ll find velvety chocolate in this finish, a rich contrast to dark fruit, such as plum.
NEW WINERY: GNARLY HEAD A passion for Zinfandel and a desire to make great Zin, led our winemaking team to Lodi, California’s zinfamous appellation. But it was a sense of fun - wine should be fun, accessible, easy to understand and enjoy - that led us to create Gnarly Head Old Vine Zin. The sight of the free standing “head trained” vines found in older vineyards in California was the inspiration for Gnarly Head Old Vine Zin. These 35 to 80 year old vines have twisted old trunks and branches that spread out in all directions sprouting leaves like unruly umbrellas - truly gnarly heads. The grapes these old vines produce are small and few, but offer big flavor! Lodi is the “zin-famous” appellation due to its ideal climate – long, warm summer days and cooling nighttime breezes from the ocean – and its well-draining, sandy soil. These two factors provide a combination that is perfectly suited for growing Zinfandel. Our grapes are hand-selected from some of the oldest and most respected vineyards in heart of Lodi – primarily the Mokelumne River area. Gnarly Head grapes are grown following the Lodi Rules for sustainable farming, which aims to protect the ecosystem. A byproduct of these earth-friendly farming practices is complex and flavorful wine. But Zinfandel is not the only California grape that can be Gnarly. Our winemaking team selects grapes from
some of the best vineyards in Northern California for our Gnarly Head Chardonnay, Merlot and Cab (Cabernet Sauvignon). Gnarly Head wines are easy to drink and pair with food, and made to bring people together, to enjoy with laughter, to celebrate past escapades and future adventures. Cheers! Gnarly Head Old Vine Zinfandel Lodi, California 2007 100% Zinfandel Gold Medal / Critics Challenge Wine Competition 2009 The 2007 Gnarly Head Old Vine Zinfandel is crafted from 35 to 80 year old vines. This medium bodied wine combines the luscious, heady aromas of blackberry, raspberry and spicy oak with the richness of chocolate and jam. Complex flavors of French and American Oak add spice notes to the balanced mouthfeel, leading to a smooth and juicy finish. Always a crowd pleaser at dinner parties, this wine is also great for simple meals at home. Think pasta with Ragu sauce or ribs directly from the barbeque.
WillaKenzie Pinot Noir Willamette Valley, Oregon, 2006 100% Pinot Noir Winner of the SANTE MAGAZINE GOLD STAR Award - recognizing wines of exceptional merit as chosen by restaurant professionals. 89, Wine Spectator Smooth in texture and vibrant in flavor, offering a soft mouthful of ripe blackberry and plum flavors, finishing with a smoky edge. Lively aromas of raspberry, cranberry and cherry are complemented by tones of dried rose petal, spice and cedar. The wine is vibrant and juicy in the mouth, with initial flavors of strawberry, fresh raspberry and plum, finishing with darker tones of plum, blackberry and a hint of caramel.
The bright fruit is balanced by good acidity and round, well-integrated tannins to create a wine that is accessible and a pleasure to drink. It is ready now and will continue to improve for 2 to 3 years from its release date. Enjoy by itself as an aperitif and with roast chicken, pork chops, pâté or grilled salmon.
Red Diamond Merlot Columbia Valley, Washington 2006 94% Merlot, 6% Cabernet Franc One of the Top 10 Merlots in America! Wine & Spirits Very lively and spicy wine with attractive aromas of bright cherry and cola, and hints of cinnamon introduce this Merlot. The silky palate displays flavors of black cherry, spice, and a touch of caramel and mocha, the finish is soft and begs you to drink more. Fantastic for friends gathering
King Estate Domaine Pinot Noir Willamette Valley, Oregon, 2006 100% Pinot Noir 91, Wine Anorak Sweet, smooth red fruits nose is quite pure. The palate has lovely sweet red fruit character. It’s smooth, ripe and accessible but also quite elegant with sweet purity. A blend of 9 pinot noir clones from 10 to 12 years of age in two different trellising systems gives and four yeast strains result in a subtle complexity of aromas of cherry, floral, currant, cranberry and dried rose petal. Flavors are sweet entry with flavors of cherry, vanilla, caramel and pepper spice on exit. 16 months in French oak barrels (53% new, 33% 1 year, 14% 2 year). L’Ecole 41 Walla Walla Merlot Columbia Valley, Washington 2004 80% Merlot, 12% Cabernet Franc, 6% Cabernet Sauvignon, 2% Petit Verdot 90, Wine Enthusiast 90, Wine & Spirits Suggestions of ripe red cherries and sweet plums blend with hints of chocolate and toast in the engaging aromas of this very well-crafted bottling. It is fairly full but not at all heavy on the palate, and its supple texture is underpinned by just enough soft tannin to provide a bit of grip and to allow it to stand up to mid-term cellaring if that is your wont.
PORT Graham’s 10 Year Old Tawny Port, Portugal 91, Wine Spectator “Complex orange peel, cedar and plum aromas and flavors are the hallmarks of this tawny. It has medium body and sweetness with a crisp, clean finish. Absolutely delicious to drink. Pure honey.”
Dow’s Boardroom Reserve Tawny Port, Portugal, NV Blended to give a full-bodied classic Port made in the traditional style reflecting the skill and experience of the house. The wines for this blend are selected for their richness and concentration. The style is fruity luscious and mellow with an attractive undertone of spice. Aged for some 4 years in seasoned oak casks before bottling. On the nose packed with rich and concentrated strawberry fruit, and hints of spices. On the palate, full fruit flavors, well balanced, and with a long slightly dry finish that is the hallmark of all Dow’s Ports.
MAGNUMS Roda I Rioja, Spain, 2004 100% Tempranillo 94, Wine Advocate / Robert Parker This is another great Rioja vintage (as it was in the rest of Spain). The 2004 Roda I is purple-colored with an expressive, youthful bouquet of wood smoke, espresso, incense, tobacco, black cherry, and blackberry. Structured on the palate, it has enough ripe tannin to evolve for another 6-8 years. Sweetly fruited, it has superior depth and concentration, layered savory flavors, and a lengthy, pure finish. Its drinking window will extend from 2015 to 2034. Roda I Rioja, Spain, 2005 100% Tempranillo 95, Wine Advocate / Robert Parker Spanish wine aficionados will debate the merits of 2004 vs. 2005 for decades to come. The purple-colored 2005 Roda I offers up aromas of toast, scorched earth, tobacco, incense, black cherry, and blackberry. More powerful and structured than the 2004, it still manages to be light on its feet, offering up plenty of succulent black fruit flavors, incipient complexity, and a 45-second finish. Drink it from 2015 to 2035. Clarendon Blewitt Springs Grenache Clarendon, South Australia, 2004 100% Grenache 93, Wine Advocate “Terrific notes of blackberries, raspberries, and rich kirsch liqueur are accompanied by an opulent, flamboyant wine with tremendous viscosity and richness as well as a lusty, heady finish. In short, it’s a mouthfilling, full-bodied red to drink during its first 5-7 years of life.”
“As usual for this cuvee, the 2004 Grenache Blewitt Springs possesses an extraordinary, exotic, flamboyant personality that causes Roman Bratasiuk to say it’s his ‘Dolly Parton-styled wine.’ This vineyard is in the Blewitt Springs area and always produces deeply coloured and very rich wine with full upfront raspberry fruit and a long aftertaste with abundant tannin in the finish. This wine repays cellaring very well. Joseph Drouhin Pommard Burgundy, France 2005 100% Pinot Noir “A great Burgundy, worthy of its reputation. An intense, bright, red colour; a powerful nose, with notes of black cherry and spice, evolving towards aromas of young leather. On the palate, the tannins give a certain impression of firmness, somewhat softened by a nice, harmonious texture. Persistent flavors in the aftertaste”. Joseph Drouhin Pommard has a lovely and powerful complex nose reminiscent of black cherries, and spices. On the palate, it has a good structure with generous fruit and subtle tannins. This great red Burgundy deserves more traditional cuisine: red meat in light sauces, game, venison and ripe cheeses will create a rich tapestry of flavors worthy of a medieval feast. Ramey Napa Valley Cabernet Sauvignon Napa Valley, California, 2005 80% Cabernet Sauvignon, 13% Merlot, 4% Cabernet Franc and 3% Malbec 91, Wine Advocate / Robert Parker “The 2005 Cabernet Sauvignon Napa exhibits a dense ruby/purple color as well as sweet, tarry, black currant, chocolate, cedar, and wood smoke-like flavors, and decent acidity. Drink it over the next 10-15 years.”
90, International Wine Cellar /Josh Raynolds “Opaque ruby. Red- and blackcurrant aromas, with suave floral, tobacco and spice character adding interest. Fleshy, liqueur-like dark berry flavors are soft and round, with no rough edges or obvious tannins. Turns slightly firmer on the long, velvety finish”. Ramey Larkmead Vineyard Cabernet Sauvignon Napa Valley, California, 2005 79% Cabernet Sauvignon, 12% Petit Verdot, and 9% Merlot 95, International Wine Cellar / Josh Raynolds “Dark purple. Remarkably spicy and vibrant on the nose, with powerful cassis, kirsch, espresso and rose pastille aromas and a subtle iron note. Intense red and dark fruit flavors are powered by vibrant minerality and framed by fine but solid tannins. Exotic spice notes come up on the long, stunningly sweet finish. “These vines are just coming into their majority,” 91, Wine Advocate / Robert Parker “The 2005 Cabernet Sauvignon Larkmead Vineyard (1,360 cases produced from a blend of 79% Cabernet Sauvignon, 12% Petit Verdot, and 9% Merlot) possesses abundant amounts of creme de cassis, graphite, cedar, roasted herbs, and spice. This is an attractive Cabernet that should drink well for 15-20 years.” 90, Wine Spectator “Firm, rich and concentrated, with ripe blueberry, currant and black cherry fruit that’s fleshy and well-centered, offering subtle flavor nuances of nutmeg, anise and dried berry. Best from 2010 through 2016.”
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SALE PRICES ARE VALID WHILE SUPPLIES LAST AND STRICTLY FOR THE ADVERTISED PERIOD. QUANTITIES ARE VERY LIMITED. NO ADDITIONAL DISCOUNTS WILL BE APPLIED TO ITEMS PURCHASED IN CONNECTION WITH THIS PROMOTION.
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Reg Price
Sale Price 48 hrs
Qty.
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Pulenta Cabernet Franc, 2006 $30.50 Clarendon Hickinbotham Syrah, 2004 $109.50 The Holy Trinity, GSM Australia, 2003 $43.00 Cenit, Caliterra, Chile 2006 $60.00 Miguel Torres Cordillera Tinto, Chiile 2003 $20.50 Miguel Torres Cordillera Chardonnay, 2006 $17.50 D. Jean Bousquet Cabernet, 2006 $18.50 D. Jean Bousquet Malbec, 2006 $18.50 D. Jean Bousquet Cab. Reserva, 2006 $26.75 D. Jean Bousquet Chardonnay, 2007 $18.50 Alegoría Gran Reserva Malbec, 2006 $26.75 Georges Duboeuf Beaujolais 2007 $16.00 Ch. Teyssier, St. Emilion, 2006 $36.00 Ch Laforge, St. Emilion, 2002 $60.33 J. Drouhin Laforet Chardonnay, 2007 $19.67 J. Drouhin Pommard, 2005 $56.33 Louis Latour Pinot Noir, 2006 $23.75 Whispering Angel, 2007 $22.75 Laurent-Perrier Cuvee Rosé $93.00 La Petit Jaboulet Syrah, 2007 $14.75 La Petit Jaboulet Viognier, 2008 $17.50 CastelloBanfi, Mandrielle Merlot, 2004 $31.00 Castello Banfi Rosso di Montalcino 2006 $28.50 Les Terrases, Alvaro Palacios 2005 $36.33 Pesquera Crianza, 2006 $45.50 Marques de Cáceres Reserva, 2001 $29.75 Montecillo Gran Reserva, 2001 $29.00 Roda Reserva, 2005 $47.50 Bonterra Cabernet Sauvignon. 2005 $20.00 Bonterra Chardonnay, 2007 $20.00 Veigadares, Rias Baixas, 2007 $28.75 Ch. St. Jean Sonoma Chardonnay 2008 $22.50 Gnarly Head Old Vines Zinfandel, 2007 $19.50 Willakenzie Pinot Noir, 2006 $31.00 King Estate Pinot Noir, 2006 $33.50 L’Ecole Merlot, 2004 $35.67 Red Diamond Merlot, 2006 $17.67 Graham’s Tawny 10 years $40.00 Dow’s Boardroom Tawny Port NV $24.00 Clos Pegase Chardonnay Mitsuko, 2005 $30.33 Seghesio Sangiovese, 2007 $35.75 Seghesio Sonoma Zinfandel, 2007 $30.50 Paul Jaboulet Domaine Thalabert 2005 $48.75 Chateau Larose Trintadoun 2005 $27.75 Chateau Greysac 2004 $27.33 Robert Mondavi Napa Valley Cab 2006 $34.00
$24.75 $88.75 $35.00 $48.78 $16.50 $14.25 $15.00 $15.00 $21.75 $15.00 $21.75 $12.96 $29.25 $48.87 $15.93 $45.63 $ 19.25 $18.50 $75.50 $12.00 $14.25 $25.25 $23.00 $29.43 $36.75 $24.25 $23.50 $38.50 $16.20 $16.25 $23.25 $18.25 $15.75 $25.25 $27.00 $28.89 $14.50 $32.40 $19.44 $24.57 $29.00 $24.75 $39.50 $22.50 $22.14 $27.75
$22.75 $82.00 $32.25 $45.00 $15.25 $13.00 $13.75 $13.75 $20.00 $13.75 $20.00 $ 9.95 $27.00 $45.25 $14.75 $42.25 $17.75 $17.00 $69.75 $11.00 $13.00 $23.25 $21.25 $27.25 $34.00 $22.25 $21.75 $35.00 $15.00 $15.00 $21.50 $16.75 $14.50 $23.25 $25.00 $26.75 $13.25 $30.00 $18.00 $22.75 $26.75 $22.75 $36.50 $20.75 $20.50 $25.50
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Magnums 196351 666332 199804 193668 194808 197528
Roda I 2004 Roda I 2005 Clarendon Blewitt Springs Grenache 2004 Joseph Drouhin Pommard 2005 Ramey Napa Valley Cab Sauvignon 2005 Ramey Cab Sauvignon Larkmead SV 2005
$121.50 $121.00 $119.00 $103.14 $ 91.26 $156.06
$112.50 $ 81.50 $110.00 $ 95.50 $ 84.50 $144.50
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$150.00 $149.50 $146.75 $127.33 $112.67 $192.67
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