2009 Rutherford Grove Winery & Vineyards Estate Sangiovese

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Mission Codename: Now That’s Californian

Operative: Agent Red

Objective: Send Agent Red to return to our friends at Rutherford Grove Winery. Evaluate their premium Rutherford Estate Sangiovese. If the wine is superb, secure an ample allocation.

Mission Status: Accomplished!

Current Winery: Rutherford Grove Winery and Vineyards

Wine Subject: 2009 Pestoni Family Estate Reserve Sangiovese

Winemaker: Andy Pestoni

Backgrounder: The most widely planted grape in all of Italy, Sangiovese, is used in everything from blended inexpensive table wines like Chianti, to the finest Super Tuscans. Italian immigrants introduced this varietal to the U.S. in the 1800’s. First plantings of this grape in the Atlas Peak region of the Napa Valley were legendary and today, some of the most exciting California Sangiovese are found there. For today’s wine, Agent Red received a secret dispatch from a trusted confidential informant. This informant, a deep cover Operative, directed Agent Red directly to Rutherford Grove Winery. Read Agent Red’s tasting notes on today’s fantastic wine, followed by his mission report, to learn more about today’s superb wine

Wine Spies Tasting Profile:

Look – Darkest ruby red with perfectly even coloration, from the core of the wine, out to the edge of the glass. Swirl the wine and chubby legs form high up on the glass, before crawling slowly down.

Smell – Lush and very fragrant, with sweetly spiced red cherry candy, juicy ripe red raspberry, tobacco leaf, dried orange peel, smoked meat, wild strawberry, spice and sweetwoods.

Feel – Soft and round on entry, then plush and softly grippy as a light dryness begins at the tip of the tongue and spreads its way rearward. This easy dryness spreads across the whole palate, eventually drying the lips and cheeks.

Taste – Juicy and full of flavor, leading with softly smoked dried cherry, black cherry juice, blackberry, dried cranberry, bramble bush and dried violets. These are closely followed by subtle spice, dark plum and flint.

Finish – Very long with sweet flavors that yield to more earthy elements. Flavors transition from one to another, until what is left is soft, sweet spice and flinty minerals.

Conclusion – Once again – and quite happily so – a 2009 knocks our socks off! Of course, we always expect great things from Ruterford Grove Winery, but this wine simply rocks. We fell in love with this wine at first sniff but it was our first sip that sent our tasting panel over the moon. This juicy wine is delicious, filled with flavor and soft and elegant on the palate. A very exciting and approachable wine, our tasting panel found it to be a fun wine, as well. They also all agreed that today’s 2009 Rutherford Grove Winery Estate Sangiovese is a exceptionally flexible and food-friendly wine. Pair with your favorite Italian meal or savory grilled meats. We enjoyed ours with some wonderful homemade pizzas.

Mission Report:

Wine Spies Vineyard Check:

The location of the Rutherford Grove Winery and Vineyards can be seen in this satellite photo.

2007 Bodegas Landaluce Fincas de Landaluce Crianza Rioja Tempranillo

Mission Codename: The Phoenician

Operative: Agent Red

Objective: Acquire a delicious and exclusive Rioja for our operatives

Mission Status: Accomplished!

Current Winery: Bodegas Landaluce

Wine Subject: 2007 Fincas de Landaluce Crianza Rioja Tempranillo

Winemaker: Benito Escudero

Backgrounder:

Rioja Is the wine of the Navarre and Basque region of Spain (although the Basques would argue that it is actually Spain). Offically designated Denominación de Origen (or DOC, not to be confused with Italian Goria). The grapes must be local varietals and grown in one of the three Rioja zones. Wine has been produced in the area since the Phoenicians and Celtiberians originally cultivated the land in the 8th century.

Made of 100% Tempranillo, today’s wine is a superb example of the varietal, direct from the true home of Tempranillo.

Wine Spies Tasting Profile:

Look – Dark garnet, with even coloring from core to edge. At the heart of the wine, it becomes much darker and slightly opaque. When swirled, tall, skinny legs form high up on the glass wall before moving slowly downward.

Smell – Sweet, dark and ripe, with dark cherry, spiced blackberry, dusty bramble, tobacco leaf, dark brown spice all working together in a lush, inviting harmony.

Feel – Cool and light on the initial attack, then quickly grippy with a spreading dryness that moves from the front of the palate, rearward. Flint and wet limestone provide a mineral base and bright acids give the wine a lively overall appeal.

Taste – Black cherry, plum, leather, tobacco leaf, black tea leaf, exotic dark spice, raw cocoa nib are the primary notes on the palate. These are underpinned by salty wet rock (limestone and flint), softly toasted oak, mocha, subtle wild fennel and a hint of black pepper.

Finish – Long and flavorful with dark fruit that that gently gives way to bramble, dusty earth and wet rock from the palate.

Conclusion – The 2007 Fincas de Landaluce Crianza Rioja Tempranillo is a delicious wine with plenty of dark fruit and a mineral-rich earthiness that our tasting panel loved. Bright acids make the wine an obvious companion for a rich meal. We paired our with Louisiana hotlinks, grilled artichokes and green beans. the pairing was divine. Having read other reviews of this wine, after writing our review, we were very surprised to see that powerful oak was an attribute that was called out. We did not find any suchoveroaking with this wine. Perhaps the wine has aged very gracefully since those other reviews, because we found the wine to be very easy on the palate, with its soft oak a compliment to the wine, rather than a distraction. Drink this delicious wine now, or cellar for the next few years.

Loriella Prosecco Spumante Treviso DOC

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Mission Codename: Sorella

Operative: Agent Red

Objective: Return to our old friends at Fritz Underground Winery and retrieve an allocation of their Italian-born Prosecco, a wine that comes from their subsidiary sister winery in Conegliano, Italy.

Mission Status: Accomplished!

Current Winery: IT-TV (Imported by Fritz Underground Winery)

Wine Subject: Loriella Prosecco Spumante TrevisoDOC NV

Winemaker: Franco Canciani

Backgrounder: Prosecco, a native white grape of northeastern Italy originating in the village of the same same, shines as the preferred spumante, its favorite sparking wine and in Venice, at just about every cafe in the late afternoon it is served as the favorite aperitif and obrette for Venetians.

Many Prosecco are slightly sweeter and less fizzy than its cousin Champagne, however, today’s selection is a fully dry Brut. Also, Prosecco is made differently from Champagne with its secondary fermentation taking place in pressurized tanks (a method called Charmat) as opposed to a secondary fermentation in the bottle (methode champenoise).

Wine Spies Tasting Profile:

Look – Light straw yellow in color with a clear core. Energetic columns of fine bubbles rise to the top of the glass, where a thin, continuous mousse persists for a long time.

Smell – Bright, fresh and playful on the nose, this wine leads with bright, sweet mixed citrus of lime, lemon and a hint of pink grapefruit. White peach, nectarine and subtle white flowers mingle with almond skin and white minerals.

Feel – Very soft and very smooth on the attack, the wine glides across the palate, riding on a creamy carpet of fine bubbles. Vibrant acidity and a subtle minerality seem to transport flavors to the far corners of the palate.

Taste – Sweet and very softly tart with lovely fresh lime, lemon and green apple. These are backed by a soft limestone minerality. As the wine warms, even just slightly, additional flavors of almond, orange blossom, acacia and subtle hone appear.

Finish – Fresh, crisp and clean lingering flavors and a limestone minerality that sustain for a long time. Gradually, a soft dryness spreads from the center of the palate, slowly radiating outward.

Conclusion – Today’s Prosecco Spumante TrevisoDOC is a fresh, clean, bright and delicious sparkler with delicious flavors and an easy mouthfeel. The wine has an easy crispness to it. That is to say that it is bright and fresh, without being biting or overly dry. This is an easy-drinking, approachable sparkling wine of great balance. Perfect for a hot summer afternoon in the garden, or enjoyed at your favorite Fall or Wintertime celebrations, at today’s price, this is a wine that we’ll be stocking up on.

 

2006 Alexander Valley Vineyards Cyrus Bordeaux Style Blend

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Mission Codename: Held Back

Operative: Agent Red

Objective: Send Agent Red back to Alexander Valley Vineyard to secure an allocation of their flagship Cyrus, a beautifully balanced Bordeaux-style blend.

Mission Status: Accomplished!

Current Winery: Alexander Valley Vineyards

Wine Subject: 2006 Cyrus

Winemaker: Kevin Hall

Backgrounder: Alexander Valley in northeast Sonoma County is located on the western side of the Mayacamas range and extends westward to the edge of the Russian River Valley. This appellation was formerly considered a part of Dry Creek Valley but became its own appellation in November 1984. The region is best known for exceptional Cabernet Sauvignon, Merlot and, increasingly, Zinfandel.

Varietal Backgrounder: Bordeaux wines are usually a blend of Cabernet Sauvignon, Merlot, Cabernet France, Malbec, Petit Verdot and Carmenere. In France, perfection is achieved with the perfect balance of these grapes. Today’s 2006 Cyrus is a masterful blend of 58% Cabernet Sauvignon, 25% Cabernet Franc, 10% Merlot, 4% Malbec and 3% Petit Verdot.

Wine Spies Tasting Profile:

Look – Dark burgundy hues, with even coloration, from core to edge. Wine coats the glass with color when swirled. After a moment, this coating coalesces into tall columns of skinny, wine-colored legs that run slowly down the glass.

Smell – Warm and sweet, with spiced blackberry, black cherry and brambly boysenberry. As the wine opens up, soft leather, chocolate and dried cranberry mingle with soft dried meats, black pepper and a hint of fennel.

Feel – Plush and softly grippy, at first, bright flavors, spice and medium tannins all come together to make your mouth water. After a moment, the palate dries slightly, leaving behind a softly flinty feel.

Taste – Bright red and black fruit mingle with spice, toasted oak, earthy dried leaves and black pepper. Fruits consist of wild strawberry, blackberry, black cherry and black raspberry.

Finish – Very long and bright, with sustained fruit and spice. Earthen flavors are revealed as fruit tails off. Dried leaves, minerals and black pepper appear at the very end.

Conclusion – We’ve had the great pleasure to featureAlexander Valley Vineyards several times over the last four years. Always, we have loved AVVs fantastic wines. For today’s wine, we were given free access to their wines – and we went right for the top. Today’s2006 Cyrus is AVVs flagship Bordeaaux-style blend and we are enamored with it. Bold, bright, spice and richly layered, today’s wine is delicious, complex and intriguing. With its bright and balanced flavors, this wine is an easy companion for a great meal. We paired ours with freshly grilled burgers with all the fixings. We give this wine a big Wine Spies recommendation.

Mission Report:

SUBJECT: Kevin Hall

WINE EDUCATION: I have a Master’s Degree in Enology from the University of California at Davis.

CALIFORNIA WINE JOB BRIEF: 13 years at AVV, 3 years at Sebastiani

WINEMAKING PHILOSOPHY: Be passionate about wine and never take short cuts

WINEMAKER QUOTE: ”Don’t screw up the fruit.”

FIRST COMMERCIAL WINE RELEASE: 1998, Pinot noir



WINEMAKER INTERVIEW

AGENT RED: Greetings, Kevin Hall. We are thrilled to be showing your 2006 Cyrus today. Thanks so much for taking some time to answer questions for our Operatives today.

KEVIN HALL: I am always happy to be here, Red.

RED: Was there a specific experience in your life that inspired your love of wine?

KEVIN: My wife’s family was involved in the wine industry and it was a way to get closer to her.

RED: What wine or winemaker has most influenced your winemaking style?

KEVIN: I worked for a winemaker in New Zealand named Rod McDonald. His passion for wine was contagious.

RED: Who do you make wine for?

KEVIN: For our wine-loving customers

RED: Please tell me a little bit about the wine we are featuring today.

KEVIN: 2006 Cyrus. A blend of 58% Cabernet Sauvignon, 25% Cabernet Franc, 10% Merlot, 4% Malbec, 3% Petit Verdot The 2006 exhibits lush aromas of black cherry, plum, vanilla and a touch of mint. This big structured wine offers flavors of blackberry, cocoa and some rich mocha. The concentration makes this a wine that could easily
cellar for up to 20 years.

RED: What is your favorite pairing with today’s wine?

KEVIN: Red wine and mushroom risotto.

RED: In your opinion, what makes the Alexander Valley so special?

KEVIN: The Alexander valley has extremely diverse soil types and the climate is a blend of coastal and inland influences. We can have temperature shifts of 50 degrees in the growing season which allows the grapes to ripen slowly.

RED: What is occupying your time at the winery these days?

KEVIN: Barreling down the new vintage.

RED: How would you recommend people approach your wines and wine in general?

KEVIN: Have fun and enjoy.

RED: Thank you so much for your time. We learned a lot about you – and your wine. Keep up the great work, we are big fans!

Wine Spies Vineyard Check:

The location of the Alexander Valley Vineyards can be seen in this satellite photo.

2009 Corkscrew Sonoma Coast Pinot Noir

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Mission Codename: True Allure

Operative: Agent Red

Objective: Infiltrate Azari Vineyards and secure a large allottment of their award-winning and softly elegant Sonoma Coast Pinot Noir.

Mission Status: Accomplished!

Current Winery: Azari Vineyards

Wine Subject: 2009 Corkscrew Pinot Noir Sonoma Coast

Winemaker:

Backgrounder: The Sonoma Coast AVA is the 750 square mile area with the Pacific ocean on its western boundary, the San Pablo Bay to the south and Mendocino County to the north, headed inland to the other designated AVAs in Sonoma County. The region is heavily influenced by the cooler ocean climate, increased rainfall and fog that lingers long on the coastal mountains. The specific climate suits the demanding Burgundian varietals of Pinot Noir and Chardonnay very well.

Wine Spies Tasting Profile:

Look – Dark burgundy, with beautiful, even hues from core to edge. Very slightly opaque, the wine settles quickly when swirled. After it settles, thin legs appear high up on the wall of the glass – where they hang for a moment, before descending slowly downward.

Smell – Lush and very fragrant on the nose, this wine leads with sweet, spiced cherry, young wild strawberry, red currant and dried cranberry. These are followed by soft spice, cigar box, tobacco leaf, fresh forest floor and a hint of flinty minerals.

Feel – Ultra-soft and round at the tip of the tongue, then round and plush as th wine cruises across the mid-palate. A moment later, the wine gains some weight, settling onto the mid and back palate, coating the mouth with fruit, earth and soft spice. Soft tannins add a gentle dryness.

Taste – Delicious and very flavorful, with dark cherry, dark wild strawberry, black tea leaf, tart dried cranberry and red currant. These are perfectly balanced against earthen black cherry, dried dark leaves, subtle tobacco leaf, soft spic, flint and a hint of cedar.

Finish – Long and very flavorful, leading with red fruit that quickly yields to darker fruit. This dark fruit is sustained for a long time, slowly giving way to spice, earthy flavors and soft, flinty minerals.

Conclusion – What a delicious 2009, this Pinot Noir is! With the shortages among 2008, 2010 and 2011 vintages, could the 2009 vintage be our salvation? Today’s wonderful 2009 Corkscrew Pinot Noir – Sonoma Coast makes us think so. Today’s wine is juicy and delicious, with just the right balance of complexity and elegance. An approachable, easy drinker, this wine is so tasty and so easy to drink that we find ourselves taking big gulps of the wine, in order to deliver flavors to the far reaches of our palates. We enjoyed our review bottles with a fresh, hand-rolled pizza with Serrano ham, endive and black olives. The pairing was perfection. Drinking beautifully right now, we recommend that you cellar a handful of bottles for the next few years.

Mission Report:

SUBJECT: NICO

WINE EDUCATION: I am in constant education mode—there is always room for growth as a winemaker. My wine knowledge has evolved over time, beginning very unofficially as a child in France, it continues to evolve here in California. It has been very hands-on from the beginning.

CALIFORNIA WINE JOB BRIEF: I have worked for Azari Vineyards since I first arrived in California. It has been a wonderful, educational experience from the very beginning.

WINEMAKING PHILOSOPHY: I want to activate as many of the senses as possible – emphasis is always on the smell and taste of the wine but the visual component is also important. Showcasing the accent flavors is also important to me. Whether it be fruit or spice or nut, I want each wine to have its own identity. I don’t want to hide anything…

WINEMAKER QUOTE: ”Please your palate.”

WINEMAKER INTERVIEW

AGENT RED: Greetings, NICO. We are thrilled to be showing your 2009 Corkscrew Pinot Noir – Sonoma Coast today. Thanks so much for taking some time to answer questions for our Operatives today.

NICO: Thanks for having me. I have to say, this is my first interview ever in english. Let’s see how it goes…

RED: Was there a specific experience in your life that inspired your love of wine?

NICO:Well, I’m French; we like to think we’re born experienced! But I was in fact steeped in the wine culture from a very young age. I remember accompanying my father on his frequent visits to the wineries around our house. We lived in Uzès, a small village in the Côtes du Rhône area, close to Avignon and Nîmes. My father would have me smell each wine before tasting it, asking me to associate the varietal with a familiar element—for example a specific fruit or spice. This experiene became significantly more interesting when I turned 18 and could actually taste what I had been smelling for so many years. (Yes we can drink at 18 in France:)

RED: What wine or winemaker has most influenced your winemaking style?

NICO: The domaine of Réméjeanne in the little town of Sabran, France. I have know them since my early age. They have beautiful blends of Reds and Whites. Great Côtes du Rhône Villages AOC wines!!

RED: Who do you make wine for?

NICO:You know, unfortunately, in France we have a very poor selection of Californian wine. My wife, who is a native of Sonoma county has emphasized the need in France for better representation. So I guess my initial target market was for «my people» back in France. I would like to show les Français that we make good wine here too!

RED: Please tell me a little bit about the wine we are featuring today.

NICO: This wine is very versatile and lends itself to a variety of food pairings. It has a Burgundy touch with hints of cherry and white pepper.

RED: What is your favorite pairing with today’s wine?

NICO: From experience, I can tell you that this wine pairs beautifully with thin crusted goat cheese and fig pizza, waldorf salad or as an aperatif, with a selection of cheeses, flatbread and preserves. Also a great pairing with charcuterie.

RED: In your opinion, what makes the Sonoma Coast region such a special place for Pinot Noir?

NICO: I think it’s the climat. Early-to-mid-morning at the vineyard, is crisp and cool, and the vines are usually blanketed by fog. By late morning the fog has burned off and temperatures rise. By mid-afternoon, however, the cool breezes return, west to east, increasing in velocity as the afternoon progresses, bringing in the nightly fog. There can be daily temperature swings of forty to fifty degrees.

This geographically-created cooling “wind tunnel” reduces vineyard yields but allows grapes to ripen later, and develop full rich flavor and fruit characteristics, while maintaining ideal levels of acidity. It is this combination that imbues the small, thick-skinned grape clusters of Pinot Noir with a depth of flavor, rich dark color, intense aroma and velvety texture; the perfect recipe for intense but well-balanced wines.

RED: What is occupying your time at the winery these days?

NICO: We are sitting the barrels before bottling.

RED: How would you recommend people approach your wines and wine in general?

NICO: with a corkscrew.

RED: Is there anything else you’d like to share with our readers?

NICO: In 2010, Corkscrew Wines was founded in order for Azari Winery to explore the creative side of wine. It is our honor to introduce these wines to you.

RED: Thank you so much for your time. We learned a lot about you – and your wine. Keep up the great work, we are big fans!

2009 Ramspur Winery Carneros Merlot

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Mission Codename: The Other Right Bank

Operative: Agent Red

Objective: Infiltrate Ramspur Estate Winery, in the Los Carneros regions, and secure an ample allocation of their exceptional 2009 Otton Vineyards Carneros Merlot for our choosy, merlot-loving Operatives.

Mission Status: Accomplished!

Current Winery: Ramspur Estate

Wine Subject: 2009 Otton Vineyards Carneros Merlot

Winemaker: Nancy Otton

Backgrounder: The Carneros region, established in 1983 was the first AVA to be designated by climate as opposed to political boundaries. Straddling both Napa and Sonoma counties, the Carneros region is heavily influenced by the cool waters of the Pacific Ocean and San Pablo Bay. Moderately cool temperatures and summer time fog coupled with dense clay soils that inhibit root development make this region ideal for Burgundian varietals, but Merlot the surprise Bordeauxvarietal in this cooler-climate region.

To true wine lovers, Merlot is one of the finest wine varietals in the world. Today, Merlot continues to sell in record numbers across the US, outpacing most other varietals. Merlot is sincere, food-fabulous wine for serious wine drinkers. Today’s wine is a stellar example of the varietal.

Wine Spies Tasting Profile:

Look – Deep garnet hues at the edges, transitioning to a much darker core. The wine is slightly opaque at its heart. When swirled, wine-colored tears take a very long time to appear, high up on the glass wall, before meandering slowly downward.

Smell – Dark and lush with plentiful black cherry, black plum, spiced oak and black currant. These mingle with exotic spice, dried fall leaves, a hint of fennel and sweet brown spice.

Feel – Cool and light on entry, then bright acids usher in the fine-grained tannins. These combine to give the wine a supple, gently textured feel with a hint of spice and flint. A soft dryness starts at the mid-palate and then radiates outward to the lips and cheeks.

Taste – Black fruit leads the way, with bold black plum, blackberry, tart blueberry, black cherry and black currant. These are followed closely by dark mocha and subtle flavors of tobacco leaf, earthy mushrooms, sweet brown spice and a hint of cracked pepper.

Finish – Very long and very flavorful with lingering flavors of blackberry, black cherry and plum. Medium tannins and a balanced acidity give the wine great backbone. Flavors tail off very slowly, giving way to flint and black pepper.

Conclusion – The 2009 Ramspur Estate – Otton Vineyards Carneros Merlot delivers a dark, juicy, balanced wine that has enough acidity and flavor to make it an easy companion for most meals – especially heartier ones. Merlot from Napa Carneros is a unique beast, often drawing comparisons with those from the Right Bank of Bordeaux. Today’s flavorful wine exhibits plenty of character without sacrificing any of its approachability. Again, balance comes into play, making the wine delightfully flavorful without overpowering. Pair this food-fantastic wine with a hearty pasta, a grilled steak or any other hearty, complex meal.

Mission Report:

WINEMAKER INTEL BRIEFING DOSSIER

SUBJECT: Nancy Otton

WINE EDUCATION: On the job training!

CALIFORNIA WINE JOB BRIEF: Honestly, I moved to Napa and the “bug bit me.”

WINEMAKING PHILOSOPHY: Personally, I like my wines low in alcohol. I want to not only taste the fruit, but appreciate the love and care it took to get into the bottle. My mission is to make clean and fruit forward wines that aren’t masked by the alcohol. That’s really it…

WINEMAKER QUOTE: A glass a day to celebrate life.

FIRST COMMERCIAL WINE RELEASE: 2008 


WINEMAKER INTERVIEW

AGENT RED: Greetings, Nancy. We are thrilled to be showing your 2009 Otton Vineyard Merlot today. Thanks so much for taking some time to answer questions for our Operatives today.

NANCY: Thanks for having me, exciting to join a great company like Wine Spies.

RED: Was there a specific experience in your life that inspired your love of wine?

WINEMAKER: I moved to Napa and bought a vineyard…that’s when the bug bit me.

RED: What wine or winemaker has most influenced your winemaking style?

NANCY: Mark Swain my mentor. He also likes clean, fruit forward, low alcohol wines.

RED: Who do you make wine for?

WINEMAKER: Me, myself and I. Okay, really for my customers!

RED: Please tell me a little bit about the wine we are featuring today.

NANCY: Once again in 2009 our hillside vineyard produced an elegant bouquet true to its terroir. The wine is filled with spicy ripe black cherry, current, and red-raspberry fruit with complex aromas of chocolate, black pepper, vanilla and hints of toasty oak. The flavors are full of rich ripe, black and red fruits – smooth and balanced with supple tannins. The mouth feel is medium full bodied with a round mid-pallet and lingering finish of fruit and soft oak; perfectly suited for fine dining. Pairs very well with rack of lamb, wild game, all grilled steaks and roasts and anything with mushrooms or pasta!

RED: What is your favorite pairing with today’s wine?

NANCY: Any steak is great with this wine…a nice ribeye would be perfect

RED: In your opinion, what makes the Carneros region such a special place for Merlot?

NANCY: I think it’s the soil. It’s rich, rocky, and has deeply beautiful mineral components. You can literally “see the proof in the pudding”(clusters) when you tend to the vineyards. The grapes are just unbelievable.

RED: What is occupying your time at the winery these days?

NANCY: Filtering the 2010 and taking it into lab to be tested. I’m also getting ready for bottling. SO, basically lots of babysitting to make sure everything is perfect

RED: How would you recommend people approach your wines and wine in general?

NANCY: Just to enjoy them…to be honest, my wines aren’t made for the snobby enthusiast. I make what I like. As an average consumer that believes I also have average good taste, I make wines that I enjoy and think others will too. Once you’ve tasted them you’ll understand ;o)

RED: Is there anything else you’d like to share with our readers?

NANCY: My annual overall production is under 100 cases….so you won’t see ANY of my wines in grocery stores. Only high end restaurants and online. No current distribution as I’m so small. Bottom line if you’re looking for a unique small production wine that you won’t find anywhere, this is for you. Thank YOU for your support!

RED: Thank you so much for your time. We learned a lot about you – and your wine. Keep up the great work, we are big fans!

Wine Spies Vineyard Check:

The location of the Ramspur Estate Winery can be seen in this satellite photo.

2011 Kelley & Young Wines Kathleen Rose

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Mission Codename: Truth in Love

Operative: Agent Red

Objective: Return to Kelley & Young Winery, and secure an ample quantity of their fantastic 20011 Kathleen Rose. A Bordeaux style Rose that is worthy of our exacting Operatives.

Mission Status: Accomplished!

Current Winery: Kelley & Young Winery

Wine Subject: 2011 Kathleen Rose – Robert Young Vineyard

Winemaker: Jim Young

Backgrounder: The Wine Spies are always on the hunt for the best wines that we can find. When it comes to Rose, we are exceedingly difficult to please. Today’s wine comes to us from one of Agent Red’s favorite wine families, the Young’s who own Robert Young Winery, a Sonoma County winery that produces some of the finest wines Red has ever tasted. For today’s wine, Agent Red visited with Kathleen Kelley Young, for whom the wine was named. He tasted her Robert Young Vineyard 2008 Kathleen Rose, a blend of Merlot, Cabernet Franc, Malbec and Petit Verdot,and fell in love with it.

The fruit for today’s wine comes from the world-famousRobert Young Vineyard in Sonoma County’s Alexander Valley. The Wine Spies first became fans of Robert Young wines nearly five years ago. When our field agents fed us early intel that Jim Young (CEO of Robert Young Winery) had collaborated with his wife, Kathleen, to craft their own wines from family fruit, we dispatched Agent Red to investigate immediately. Read his tasting notes and mission report below.

Wine Spies Tasting Profile:

Look – Medium salmon hues, with perfect clarity and perfect, even coloration, from core to edge. After a hearty swirl, the wine settles quickly, leaving behind tall, slow-moving columns of tightly-clustered tears.

Smell – Sweet and complex with balanced sweet aromas of bright cherry, fresh young stawberry, pink grapefruit, guava and starfruit. As it warms, the wine reveals additional aromas of white nectarine, white peach and pink flower petals.

Feel – Soft, round and slippery at the tip of the tongue, this wine then settles onto the rest of the palate. Bright and fresh, the balanced acidity drives flavors to the far corners of the mouth.

Taste – Sweet young strawberry, pink grapefruit and yellow raspberry meld with fresh lime, sweet-tart cherry, starfruit, pink rose petals, flint and a the faintest hint of subtle dried herbs.

Finish Ultra long and full of sustained flavor, the wine starts sweet and then goes softly tart and then, finally, softly flinty. Bright acids push flavors around the palate all the while. At the very tail end, a hint of the most subtle spice appears for a brief instant.

Conclusion – Hands down, this Rose is the best we have featured this summer! This is ultra high praise, too, for we have showcased some rather remarkable wines. This delicious wine shows the great complexity of a Bordeaux-style Rose, but without any of the harshness you might expect from a French Rose. This wine is, instead, loaded with wonderful, authentic, exotic fruit, minerals and hints of mineral and subtle spice. We give this fantastic Rose our heartiest Wine Spies recommendation. At today’s price – or a higher price – this wine will not disappoint.

Mission Report:

WINEMAKER INTEL BRIEFING DOSSIER

SUBJECT: Jim Young

DATE OF BIRTH: April 23rd 1952

PLACE OF BIRTH: Healdsburg, California

WINE EDUCATION: BS - UC Davis

CALIFORNIA WINE JOB BRIEF: 34 years as Vineyard Manager with Robert Young Vineyards. CEO, Robert Young Vineyards & Estate Winery. Owner, Kelley & Young Wines since 2006

WINEMAKING PHILOSOPHY: I like to let the grapes speak for themselves – wine making should begin in the field – I try not to over work the wine and let the fruit show through

SIGNATURE VARIETAL: We’ve only just begun so I don’t really have a “signature” yet – I have 12 varietals to play with in the vineyard – each one has a voice and we’re still trying to figure that out

CAREER HIGHLIGHT: After growing grapes for almost 35 years for other wineries finally branching out to make our own wines on a professional level.

CAREER HIGHLIGHT: Partner in opening Robert Young Estate Winery

WINEMAKER QUOTE: “A balanced vine makes the best wine”


WINEMAKER INTERVIEW

AGENT RED: Greetings, Jim. We are thrilled to be showing your Kathleen Rose today. Thanks so much for taking some time to answer questions for our Operatives today.

JIM: Thank you, Agent Red. We’re happy that you love our wines so much!

RED: Was there a specific experience in your life that inspired your love of wine?

JIM: as a grower I always wanted to learn how the vineyard influenced what was in the bottle

RED: And where did you learn the most about winemaking?

JIM: at UC Davis and 30+ years of home winemaking

RED: What is your winemaking style or philosophy?

JIM: I like my wines to be fruit forward and juicy so I let the vineyard and grapes show through in the wine and try not to over manipulate during the wine making process

RED: What wine or winemaker has most influenced your winemaking style?

JIM: I’ve followed many wines over these many years – probably no one wine or winemaker in particular – but a compilation of many

RED: How long have you been making wine?

JIM: 38 years – but commercially only 7

RED: Who do you make wine for?

JIM: I make the wine for ourselves and the consumer

RED: Tell me, what makes the Alexander Valley so special?

JIM: Our vineyards in Alexander Valley include 12 different soil types and is time proven to have an ideal climate in which to grow many grape varieties

RED: What is one piece of advice that you would give to someone that is considering a career as a winemaker?

JIM: Try to get an internship at a winery and get as much experience as possible – get your feet wet before you jump in.

RED: What is your favorite pairing with today’s wine?

JIM: Sonoma Cuisine – grilled salmon, pork, vegetables and fruit – this month we’re featuring a Peach Glazed Grilled Pork Chop in our monthly newsletter that is absolutely wonderful. The Madrona Manor features this wine with a tomato salad with fresh mozzarella and its great just to sip – chilled on a hot afternoon.

RED: Please share one thing about yourself that few people know

JIM: That I’m an accomplished woodworker. My wife and I live in a Victorian house on the ranch that was once owned by my Great Uncle Warner. In 1985 I started a 2 year restoration and remodel of our 130+ year home. Much of the trim for the project was reproduced on site by hand.

RED:What is your favorite ‘everyday’ or table wine?

JIM: Sauvignon Blanc, Rose’ and Chardonnay. They just go with so much of our Sonoma County fresh cuisine

RED: How would you recommend that people approach your wines, or wine in general?

JIM: I recommend that people choose the wines thatTHEY like to drink – trust your palate –and don’t be afraid to try different wines.

RED: If you could choose any one wine to drink (regardless of price or availability), what would it be?

JIM: One wine? – that’s why we have variety in life – it’s the spice of life

RED: What is the one question that I should have asked you, and what is your answer to that question?

JIM:What vineyard practice makes the best wine? There isn’t any one practice that makes the best wine, however, I feel the most important vineyard practice is growing a balanced vine. By that I mean, a vine that has the proper amount of fruit to leaf ratio, with adequate but dappled sunlight exposure throughout the vine canopy, and not overly stressed or over irrigated.

RED: Thank you so much for your time. We learned a lot about you – and about your wine. Keep up the great work, we are big fans!

JIM: Thanks, Red. Cheers!

Please enjoy the following mission recap, in which Agent Red tells the story of his affiliation – and infatuation – with today’s winery:

With today’s mission, I feel as though I have come full circle. I feel satisfied and complete. Sure, that has something to do with today’s amazing Sauvignon Blanc – but my feelings go way deeper than that.

It all started when I was a junior Operative. And when I say junior I mean completely and utterly green.

The winery was Robert Young Vineyards, my target wine was their fabled Scion. It was my very first mission. Ever – and I while I was nervous at first, I quickly became comfortable.

After what was a rather protracted surveillance and two undercover missions to the winery (in disguise), I was ready for my first formal infiltration.

I moved in, perhaps a little too aggressively, on the winery’s director of sales. We had a great meeting and in less than 15 minutes I had negotiated a sizable allocation for our Operatives.

I left the winery filled with confidence and exuberance. I called HQ to report in and Agent White congratulated me. Boy were those the days.

We scheduled a showing of the wine and send out a dispatch to our early-in Operatives, giving them a preview alert about this great wine to come. And that’s when the call came in. The winery, bless them for this, had run out of the wine. The showing was off!

The highs and lows experienced that week were exquisite. And, thank goodness, never replicated since.

I did experience a wonderful high recently when my phone rang and there, on the other end, was Kathleen Kelley Young of Kelley! Just a few days before, the W.I.N.E. (Wine Internet Nexus Engine) had issued an alert about this very same winery. It was a short message alert, a Beta-level alert which was important, but I was backlogged with plenty of Alpha tasks.

It was after speaking with Kathleen for a while that I made the connections in my mind… Young… Of course! Jim Young… Yes! Her husband, the Young in the nameKelley & Young, is that Jim Young! Right, from Robert Young!

So, I told Kathleen my story and then she told me hers. Hers is actually far more heartwarming than my own. Certainly, I am passionate about wine. Kathleen and Jim’s passion? Well, that goes way beyond.

For this couple, wine is life and romance and more. It is an enhancement and a vessel for love. Before you accuse me of over romanticizing, you must to at least one of the following: 1) Taste today’s awesome wine, and 2) Spend just a few minutes with Kathleen. Her zeal for finding the soul of the vineyard is both relentless and pure. Her attachment to the land and love of the vineyards are visceral.

With regard to the wine, well, one sip was all I needed to know for certain that this was the finest wines I have ever tasted. Coming from me, a spy that is incredibly hard to please with many white wines, that is the highest praise.

Kathleen and Jim have made this wine from the finest fruit available in the Alexander Valley – or elsewhere for that matter. Their dedication to the vineyards, first, and the winemaking second, shines through in each tender sip.

When I asked Kathleen who Jim makes the wine for, without a moment of hesitation and with a flashing grin on her face, she answered, “He makes the wine forme!” Knowing what I do about Kathleen, I know that she is so deeply into wine that Jim had his work cut out for him. And, guess what? He absolutely nailed it.

Today’s wine is special to me in so many ways, but primarily because it is so great.

Cheers to coming full circle. Cheers to Kathleen and Jim for bringing today’s great wine into the world.

2008 Forefather Wines Lone Tree Vineyard Cabernet Sauvignon

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Mission Codename: The Bordeaux Ranger

Operative: Agent Red

Objective: Send Agent Red to Forefather Wines, the Healdsburg, California winery of Yolyn and Nick Goldschmidt, where Nick crafts the extraordinary Lone Creek Vineyard Cabernet Sauvignon. Secure an ample allocation for our well-deserving Operatives.

Mission Status: Accomplished!

Current Winery: Alexander Valley Vineyards

Wine Subject: 2006 Alexander School Reserve Cabernet Sauvignon

Winemaker: Nick Goldschmidt

Backgrounder: The Alexander Valley, in northeast Sonoma County is located on the western side of the Mayacamas range, extends westward to the edge of the Russian River Valley. This appellation was formerly considered a part of Dry Creek Valley but became its own appellation in November 1984. The region is best known for exceptional Cabernet Sauvignon.

Nick Goldschmidt is well-known to our Operatives, by now, as we’ve featured more than a half dozen greats from him in recent years. Our latest feature, a stunning 93-Point Cabernet, set sales records. We love Nick and his wines. One sip of today’s spectacular single vineyard Cabernet Sauvignon and you’ll be a fan, too.

Wine Spies Tasting Profile:

Look – Deep, dark ruby with a dense, darker, slightly opaque heart. The color is evenly concentrated, from the core right out to the very edge of the glass. After a good swirl, the wine settles quickly, leaving behind tall, skinny, wine-stained legs that move very slowly down the glass.

Smell – Aromatic and sweet with spiced blackberry, black cherry and anise leaping from the glass. Beneath these, dark raspberry, sweet tobacco, cigar box, dark chocolate, dried fall leaves and leather beautifully round out the nose.

Feel – Initially soft and smooth, the wine quickly gains weight and dimension, becoming grippy, plush and full-bodied. A crush velvet feel appears, accompanied by a grippy tannins and a spreading dryness that starts at the center of the palate and radiates outward – until lips and cheeks a dry.

Taste – Rich, layered and bold, with concentrated flavors of black cherry, spiced blackberry candy, tobacco leaf, dark plum, cocoa powder, dried fall leaves, brown spice and dark leather.

Finish – Very long and very flavorful, sweet and then softly tart as fruit flavors slowly transition into more earthen flavors of spice, leather, dried leaves and cocoa. At the very end, black pepper accompanies a soft slate mineral dryness.

Conclusion – This is a truly fantastic wine! And, at today’s price, we encourage you to stock up. Once again, Nick Goldschmidt blows us away with his winemaking prowess. His 2008 Forefathers Lone Tree Vineyard Cabernet Sauvignon is a true Alexander Valley gem. Bold but balanced, this wine delivers a powerful, concentrated, full-bodied drinking experience that is full of flavor, deep aromatics and plenty of character. We’ll be stocking up on this wine, which will certainly continue to improve over the next decade. Pair this food friendly wine with a hearty steak or a herb-rubbed grilled chicken.

http://thewinespies.com/

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Mission Codename: Pick of the Litter

Operative: Agent Red

Objective: Send Agent Red back to Ravenswood Winery, one of our most popular wineries, to procure their flagship Red Wine, a tiny-production, single vineyard gem that is especially popular with the winery’s wine club members.

Mission Status: Accomplished!

Current Winery: Ravenswood Winery

Wine Subject: 2007 Pickberry Red Wine – Sonoma Mountain

Winemaker: Joel Peterson

Backgrounder: We are very pleased to return to Ravenswood Winery, one of our most popular wineries. This time around, Agent Red was able to secure a handful of cases of their single vineyard Pickberry Red Wine, a low-availability, limited-production wine that is the winery’s hidden gem.

The Sonoma mountain AVA was shaped by ancient volcanic activity. The mountain, which consists of obsidian, marine deposits and ash, rises high above the Sonoma Valley. Vineyards on Sonoma Mountain benefit from being above the fog line. This allows for even, slow ripening – resulting in complex Cabernet Sauvignon and Merlot with elegant and complex fruit flavors. Today’s wine is a single-vineyard blend of 58% Merlot and 42% Cabernet Sauvignon.

Wine Spies Tasting Profile:

cLook – Darkest ruby red hues, with Color concentration that is uniform, from core to slightly lighter magenta edging. After giving the wine a light swirl, tall, thin, wine-stained legs rush quickly down the inside of the glass.

Smell – Layered and lush with sweet spiced cherry, blackberry, raspberry and dark flower petals. These sit atop follow-on aromas of plum, bramble bush, cocoa and sweet cedar.

Feel – Soft and velvet-smooth at first, then grippy and softly textured as the wine settles onto the mid-palate. Tannins are mild and evenly integrated. A medium acidity and slate minerals add balance and elegance.

Taste – Darkly delicious, with big black cherry, overripe blackberry, braised plum, bramble and cocoa dust. As the wine opens up, these flavors are joined by black flower petals, subtle dark spice, darkly toasted oak, flinty minerals and a hint of black pepper.

Finish – Very long, slightly drying and mouthwatering, with delicious black and red fruit that gently yields to earthy flavors of dark flowers, slate and spice.

Conclusion – This wine gets our heartiest recommendation. It is a flavor-packed, delicious, elegant and interesting wine that our tasting panel could not stop sipping. And, when we ran out, we found ourselves dispatching a sober agent back to the winery for more ‘sample bottles’. There is simply just something about this wine that had us all wanting more. This wine also took us by surprise. Most of us equate Ravenswood Winery with exceptional Zinfandels, so when we starting receiving chatter on today’s 2007 Ravenswood Pickberry Red Wine, we were intrigued – and a little skeptical. Just one sip of the wine instantly changed our minds. Once sip was all it took to fall in love. Pair this darkly juicy wine as you would any Cab or Merlot. We’ll enjoy our next bottles with a juicy steak!

Mission Report:

Joel Peterson, gentleman winemaker for Ravenswood, was too busy to sit down with us today (Intel suggests that he’s on a covert mission at the moment), but here is a retransmission of our original interview with Joel when we reviewed his Chauvet Zinfandel.

WINEMAKER INTEL BRIEFING DOSSIER

SUBJECTJOEL PETERSON

DATE OF BIRTHAPRIL 1947

PLACE OF BIRTH: Born in Oakland, California. Fifth generation Californian.

SIGNATURE VARIETAL: ZINFANDEL

WINEMAKER QUOTE: ”Style, history, quality, character – California wine has it all.”


WINEMAKER INTERVIEW

AGENT RED: Greetings, Joel. We are thrilled to be showing your very exclusive Chauvet Zinfandel today. Thanks so much for taking some time to answer questions for our Operatives today.

JOEL: Happy to answer questions, particularly when they are about my favorite subject, wine. I am also thrilled that you are showing my wine today. Direct experience is one of the best ways that we have of developing fans for Ravenswood wines.

RED: I’m sure that our Operatives will respond well to today’s offer. Your Chauvet Zinfandel is excellent! Was there a specific experience in your life that inspired your love of wine?

JOEL: My father taught me to taste when I was fairly young. Many young men play baseball or hunt with their fathers (we did those things as well), but what was unusual was that I learned to taste wine and as a result got an olfactory training that is fairly rare. The single wine that change my vision of wine was a 1957 Chateau Fortia. I was about 20 years old and had developed incredibly interesting and complex perfume and flavors making is one of the most memorable wines that I had tasted up to that date.

RED: And where did you learn the most about winemaking?

JOEL: I spent the years from 1973 until 1977 with Joseph Swan learning the nuts and bolts of winemaking. Joe was good friends with Andre Tchelistcheff and used him as a consultant, so I was able to learn in a very hands on way from the best in the business.

RED: What is your winemaking style or philosophy?

JOEL: Wines should reflect the flavors of the places that they were grown. Wine should taste like fruit, not oak. Wine should be balanced, rich and complex and interesting. The best wines are the ones that develop well with age. To that end we attempt to let each vineyard express it’s optimal character by using winemaking techniques and careful attention to detail that dwells on each vineyards particular strengths. Our mantra is “no wimpy wines”, meaning that we want each wine we have to exhibit strength of character, not merely power.

RED: What wine or winemaker has most influenced your winemaking style?

JOEL: There are a whole series of wines that have influenced my winemaking style. Most of them have been European form places like Bordeaux, the Rhone and northern Italy. These memorable wines have a certain balance of fruit, density, acid and tannin that I find desirable in a wine.

RED: How long have you been making wine?

JOEL: 35 years

RED: Who do you make wine for?

JOEL: I make the wine that best expresses the vineyard, the vintage is balanced and tastes good. As a result ,it is fair to say that, Ravenswood makes wine for me, wine reviewers and wine lovers everywhere.

RED: Tell me, what makes the Sonoma Valley so special?

JOEL: The Sonoma Valley is, from a historical perspective, one of the first important grape growing regions in California. It was chosen because it has all the elements that create excellent wines. The soils, for the most part, are volcanic. In the case of Old Hill, they are called Tuscan Red Hill soils. These soils are ideal for dry farming vineyards. The other primary characteristic is that it has a maritime influence which creates a significant diurnal variation; that is warm days and cool nights. This allows for longer maturation resulting in more intense and fresher fruit flavors in the wine.

RED: What is one piece of advice that you would give to someone that is considering a career as a winemaker?

JOEL: Learn your craft well, be patient and love what you do. It is not “just a job”.

RED: What is occupying your time at the winery these days?

JOEL: The usual things, but I spend a lot of time these day sharing the joy of wine and the special aspects Ravenswood with as many people as I can.

RED: Please tell me a little bit about the wine we are featuring today

JOEL: The 2006 Ravenswood Old Hill Ranch Zinfandel is a wonderful wine. It received 95 points from Wine and Spirits Magazine and was their highest rated Zinfandel of the year. The vineyard is one of California’s most historic and interesting vineyard plantings. It is located in Sonoma Valley and was originally planted in 1861 by William McPhearson Hill. The vines that go into the wine that we are featuring were planted in 1889. This is a unique vineyard because it is a mixed field blend planting from the old school of California viticulture. As planted, it includes zinfandel which is about 51% of the field blend, and as many as 14 other grape varieties. Many of these varieties are Rhone varieties like Syrah and Grenache and Mourvedre. This contributes a rather interesting Rhone-like character to the wine, which is rich, complex and age worthy as one might expect of a vineyard with this kind of low production and vine age. The vineyard is certified organic and is farmed with great attention and care. The winemaking is very simple, designed to bring out the best flavors of the grapes. Open top fermenters, punched down by hand, native yeast fermentations and approximately 30% new French oak contribute to the complexity, harmony, and nuance found in this wine.

RED: What is your favorite pairing with today’s wine?

JOEL: This wine would work well with anything that had its origins in the Mediterranean or Northern Italy. One of my favorite pairings with this wine is osso bucco or, alternately, a lamb daube.

RED: Please share one thing about yourself that few people know

JOEL: I delivered my son, Morgan, at home.

RED: Both of my mini-agents were, as well! Tell me, what is your favorite ‘everyday’ or table wine?

JOEL: Sherman and Hookers Shebang. A one liter jug wine from California. Beyond that, I taste so much, my answer should be whatever wine is in front of me.

RED: How would you recommend that people approach your wines, or wine in general?

JOEL: With a sense of exploration, joy and with food and company.

RED: If you could choose any one wine to drink (regardless of price or availability), what would it be?

JOEL: I would never make such a choice. Wine is about diversity and complexity. One wine would be boring. This is not a monotheistic endeavor.

RED: Excellent answer! What is the one question that I should have asked you, and what is your answer to that question?

JOEL: Do you have the best, most interesting, most diverse, most challenging, most satisfying job in the universe? My answer, “YES!”

RED: Thank you so much for your time. We learned a lot about you – and about your wine. Keep up the great work, we are big fans!

JOEL: Every winery needs fans. Without them there is only a singular void. So, thank you to you and all those who make wine part of their daily experience.

Wine Spies Vineyard Check:

The location of Teldeschi Vineyards in Sonoma’s Dry Creek Valley can be seen in this satellite photo.

2009 De Angelis Wines San Luis Obispo County Pinot Noir

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Mission Codename: The Pinot of the Angels

Operative: Agent Red

Objective: Return to De Angelis Wines, a San Luis Obispo winery whose previously-featured Viognier was exceptionally popular with our Operatives. This time around, secure an allocation of their 2009 Pinot Noir, a high QPR beauty that drinks above its price-class.

Mission Status: Accomplished!

Current Winery: De Angelis Wines

Wine Subject: 2009 De Angelis Pinot Noir – San Luis Obispo

Winemaker: Jerry and Marsha De Angelis

Backgrounder: Earlier this year, we featured a superior San Luis Obispo Viongnier from De Angelis Wines. We loved the wine. So, too, did our Operatives who snapped up the wine in record numbers, making it our top-selling Viognier to date. For today’s wine, we sent Agent Red back to De Angelis to procure their much sought-after 2009 Pinot Noir, a wine that is very popular with the winery’s own wine club. Don’t miss out on this great wine.

Wine Spies Tasting Profile:

Look – Darkest ruby red hues, with a slightly darker core. At the edges of the wine, a fine ring of light ruby encircles the glass. After swirling, slow-moving, wine-colored legs start high up on the glass wall.

Smell – Full, fragrant, spiced and sweet, with Bing cherry, wild strawberry, cranberry, spiced boysenberry and violets. As the wine breaths, it opens up nicely, to reveal subtle aromas of dried orange peel, cedar, subtle rhubarb and subtle spice.

Feel – Soft and round on entry. Then, the wine settles onto the mid-palate where fine-grained tannins and soft minerals introduce a gentle, gradually spreading dryness.

Taste – Black cherry, wild strawberry, dried orange peel and dark boysenberry take a lush and delicious lead. As the wine opens up, it reveals flavors of dried red flower petals, brown spice, black cherry, toasty oak and subtle dried earth.

Finish – Long and lush with dark red fruit yielding to the earthen flavors of flower petals, forest floor and dried orange peel. At the tail end, subtle flinty minerals and soft spice linger for a long time.

Conclusion – Today’s high QPR wine is delicious. This2009 Pinot Noir – San Luis Obispo, from our friends at De Angelis Winery, is a dark, extracted, balanced beauty that delivers great, dark fruit with a rich, earthy quality. Decant for best results and you’ll be rewarded with more authentic fruit flavors. Pair this darkly delicious wine with a grilled pork tenderloin or grilled salmon. Either one, with a cherry reduction sauce. The combination is absolutely divine.

Mission Report:



WINEMAKER INTERVIEW

AGENT RED: Greetings, Jerry & Marsha. We are thrilled to be showing your 2009 Pinot Noir – San Luis Obispo today. Thanks so much for taking some time to answer questions for our Operatives today.

WINEMAKERS: We are happy to be a featured wine in Wine Spies. We feel that this is a great opportunity for us, and for folks to access a handcrafted wine made in very small lots.

RED: Was there a specific experience in your life that inspired your love of wine?

WINEMAKERS: Like many winemakers, we started with a small personal winery and vineyard. As our knowledge grew, and our wines became more appreciated, we were asked to make wine at a number of wineries, and eventually to become the winemakers and general managers at a larger winery and Custom Crush facility in Paso Robles, CA.

RED: What wine or winemaker has most influenced your winemaking style?

WINEMAKERS: We have had a number of great teachers and colleagues. Probably the most influential was Harold Osborn. Harold was, and is, an incredible resource, as well as a fine winemaker. During his many years in the field, he has made wine in California, and consulted to wineries in New Zealand and Australia.

RED: Who do you make wine for?

WINEMAKER: We make wine for wine drinkers! Also, for ourselves – De Angelis Wines – and for a number of clients. These clients are located in Northern and Southern California, and as far away as New York. We handcraft our wines paying great attention to detail, and to developing wines that are true to the variety. The wines we produce taste like they should taste and reflect the region, and the terroir of that region.

RED: Please tell me a little bit about the wine we are featuring today.

WINEMAKER: This Pinot Noir was released in July of 2011. The fruit for this wine was sourced from both warm and cool weather vineyards, and the resultant wine is a 14.1% classic Pinot Noir, that exhibits a terrific mouthfeel, a long finish, and fruit both on the nose, and in the mouth. This was accomplished by carrying out two separate fermentations and using different yeasts in each. One yeast developed this wine’s intense foremouth volume and mid-palate tannin structure . The other yeast provided the jammy, cedar and spice overtones that are subtly tasted whenever one drinks this wine.

This wine was aged in both Hungarian and French oak barrels for 14 months, was allowed to develop slowly, and was bottled in mid-February, 2011. From the time this wine was in barrel, it was clear that this wine would be a great De Angelis Wines Pinot Noir as barrel tasting throughout aging was very successful. This Pinot Noir is as good as a Pinot Noir should be both now and in the future.

RED: What is your favorite pairing with today’s wine?

WINEMAKER: Like many well-made Pinot Noirs, this wine goes very well with any meal made with mushrooms, lamb, steak or veal. We particularly enjoy it with boned and rolled stuffed rabbit. We have also paired it with well-seasoned poultry dishes, and a variety of both hard and soft cheeses.

RED: In your opinion, what makes the Central Coast so special?

WINEMAKERS: That’s always a good question! Many folks do not think of the Central Coast as a Pinot area. They are wrong. The area around Paso Robles, especially the higher elevations grow excellent fruit. The long warm days, coupled to the cool nights most of the growing season are ideal for the style of Pinot Noir we make. The weather in the area allows us to extract all of the flavors that one expects from a Pinot. What we especially enjoy is the deep color we obtain in our Pinot Noirs. That is, in my opinion, is due to the area, and the weather coupled to the terrific farmers we have who grow amazing fruit for us to use..

RED: What is occupying your time at the winery these days?

WINEMAKERS: Actually, we are just finishing bottling our wines, and the wines of clients that we serve. We recently bottles our 2010 Cabernet Sauvignon (250 cases) and our 2010 Pinot Noir (125 cases.). We are just beginning g the process of readying the winery for the 2012 harvest. Toward that end, we are checking equipment, supplies, materials, and the total tons of fruit we will convert into wines. Additionally, we are assisting clients obtain the fruit needed to make their wines. There is a lot to do at this time of year, as what we do now will greatly impact how well the harvest goes.

RED: How would you recommend people approach your wines and wine in general?

WINEMAKER: We recommend that people approach our wines, and wines in general, with few, if any, preconceptions. There are thousands of labels in California, many of which are produced in small lots by dedicated winemakers. What makes winemaking so interesting is that there is no singular way to make a particular wine variety. That is there is room for many wines and wine styles.

RED: Is there anything else you’d like to share with our readers?

WINEMAKER: That’s about it! Thank you for the opportunity.

RED: Thank you so much for your time. We learned a lot about you and your wine. Keep up the great work, we are big fans!