| Goodies From My Wine Cellar Tasting |
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This may have been our best line up of wines to be tasted yet!
We certainly had a lot of heavy hitters as you will see from
the info on the wines below. In all, there were nine different
wines in our tasting ranging from Pinot Noir, Cab, Blends,
Tempranillo, Sangiovese, to Syrah/Shiraz. The variety didn't
end with just the varietals in this tasting, this line up
comprised wines from all over the world as well. We had a
wine from Ribero del Duero in Spain, a Super Tuscan from
Italy, a Bordeaux from the Margaux appellation in France, a
Shiraz from the Barossa Valley in Australia, a Cabernet
Sauvignon from the Maipo Valley in Chile and four California
wines. The California collection was made up by a Pinot Noir
from the Santa Rita appellation in Santa Barbara, a Syrah
from Napa Valley, a Blend from the Napa Valley and one
Cabernet Sauvignon that was made from grape vineyards that
split the Napa/Sonoma county line.
Someone had asked which wine was my favorite in the tasting
and really, that was a hard question to answer. They were all
so different and it would be like comparing apples to oranges,
plums and bananas. When we do our staff tastings, we take
only one grape varietal at a time so there is a comparison
reference from one wine to the next. With this line up of
wines, how do you compare a Pinot with a Syrah or Cabernet,
they are all just too different. Having said that, I will admit
that there were four wines that stood out in the tasting for me
personally. They were in no particular order, the SeaSmoke
Pinot Noir, the Don Melchor Cabernet from Concha y Toro,
the Pride Cabernet and the Dutchske Shiraz from Australia.
In my opinion these four wines outclassed the others by a
wide margin, but there would be some people that would have
disagreed with me on that. Suffice it to say that most of them
were pretty good regardless of anyone's opinion.
I prepared some finger foods for this event to go with the
wines. To be perfectly honest my choices on the food was
based more on what would be practical and not necessarily on
what would be a perfect match with the wines. In fact, there
was a couple of things I had out that were probably better
suited for white wines, such as the hummus did and the Bleu
Cheese and Orange Blossom honey bruscetta. But hey...I
like them so I made them anyway! I am including some links
to the recipes to some of these appetizers if your interested.
The Cheese Blossom is always a big hit and the Bruscetta I
think is really good too.
The last thing I will mention is that some of the wines in our
tasting, three in particular, I belong to their wine clubs. I get
allocations of some or all of their wines. Two of them, the
SeaSmoke Cellars Pinot's and Pride's wines are extremely
hard to come by. This year I will not be able to buy my whole
allotment of wines from the allocation list, so if you are
interested in jumping in on my order, let me know and I will
make arrangements to get you some wine. This would be on a
first come first serve basis and I would need the money for
the wines at the time I place the order.
Here are the notes on all the wines. I included a wine critic
review in most cases, some interesting facts about each wine
and then my comment on what most people at the tasting
thought of the wine. Unfortunately, the Bordeaux wine
proved extremely difficult to pull any info on, perhaps they
are a ghost winery that only exists in our imagination...who
knows!
Scroll Down the Page to the Left for Recipes!
We certainly had a lot of heavy hitters as you will see from
the info on the wines below. In all, there were nine different
wines in our tasting ranging from Pinot Noir, Cab, Blends,
Tempranillo, Sangiovese, to Syrah/Shiraz. The variety didn't
end with just the varietals in this tasting, this line up
comprised wines from all over the world as well. We had a
wine from Ribero del Duero in Spain, a Super Tuscan from
Italy, a Bordeaux from the Margaux appellation in France, a
Shiraz from the Barossa Valley in Australia, a Cabernet
Sauvignon from the Maipo Valley in Chile and four California
wines. The California collection was made up by a Pinot Noir
from the Santa Rita appellation in Santa Barbara, a Syrah
from Napa Valley, a Blend from the Napa Valley and one
Cabernet Sauvignon that was made from grape vineyards that
split the Napa/Sonoma county line.
Someone had asked which wine was my favorite in the tasting
and really, that was a hard question to answer. They were all
so different and it would be like comparing apples to oranges,
plums and bananas. When we do our staff tastings, we take
only one grape varietal at a time so there is a comparison
reference from one wine to the next. With this line up of
wines, how do you compare a Pinot with a Syrah or Cabernet,
they are all just too different. Having said that, I will admit
that there were four wines that stood out in the tasting for me
personally. They were in no particular order, the SeaSmoke
Pinot Noir, the Don Melchor Cabernet from Concha y Toro,
the Pride Cabernet and the Dutchske Shiraz from Australia.
In my opinion these four wines outclassed the others by a
wide margin, but there would be some people that would have
disagreed with me on that. Suffice it to say that most of them
were pretty good regardless of anyone's opinion.
I prepared some finger foods for this event to go with the
wines. To be perfectly honest my choices on the food was
based more on what would be practical and not necessarily on
what would be a perfect match with the wines. In fact, there
was a couple of things I had out that were probably better
suited for white wines, such as the hummus did and the Bleu
Cheese and Orange Blossom honey bruscetta. But hey...I
like them so I made them anyway! I am including some links
to the recipes to some of these appetizers if your interested.
The Cheese Blossom is always a big hit and the Bruscetta I
think is really good too.
The last thing I will mention is that some of the wines in our
tasting, three in particular, I belong to their wine clubs. I get
allocations of some or all of their wines. Two of them, the
SeaSmoke Cellars Pinot's and Pride's wines are extremely
hard to come by. This year I will not be able to buy my whole
allotment of wines from the allocation list, so if you are
interested in jumping in on my order, let me know and I will
make arrangements to get you some wine. This would be on a
first come first serve basis and I would need the money for
the wines at the time I place the order.
Here are the notes on all the wines. I included a wine critic
review in most cases, some interesting facts about each wine
and then my comment on what most people at the tasting
thought of the wine. Unfortunately, the Bordeaux wine
proved extremely difficult to pull any info on, perhaps they
are a ghost winery that only exists in our imagination...who
knows!
Scroll Down the Page to the Left for Recipes!
SeaSmoke Cellars 2005 “Southing” Pinot Noir – Santa
Barbara, CA - Aromas of wild blueberries, violets and a subtle
dustiness are characteristic. Elegant fruit, rich middle palate, firm
tannins, cool climate acidity. 92 pts Wine Spectator
www.seasmokecellars.com
WINEMAKING: Clusters were sorted in the vineyard, and then
gently destemmed following an evening in our cold room; ‘jack
stems’ were removed by hand. The must was cold-soaked in open-
top fermenters for one to four days (depending upon the lot), and
then inoculated with a cultured yeast to begin a slow fermentation.
Each tank was manually punched down one to three times per day
over a period of 14 to 18 days. Upon completion of primary
fermentation, and the desired number of maceration days, all free-
run wine was transferred to tank for settling. Pressing was done at
extremely low pressure (0.08 bars) to avoid extracting bitterness
from seeds. After settling overnight, both free-run and press wines
were racked cleanly to separate barrel lots.
CHARACTER: We recommend decanting thirty to sixty
minutes prior to drinking, particularly if consumed before 2009.
APPELLATION: Santa Rita Hills
COMPOSITION: 100% Pinot Noir
VINEYARD SOURCE: Exclusively Sea Smoke Estate Vineyard
ALCOHOL: 14.7% by volume
PH: 3.50
TOTAL ACIDITY: 0.63g/100ml
BARREL AGING: 16 months
OAK PROFILE: 65% new French oak, 35% used French oak
(12 different coopers)
RELEASE DATE: May 2007
SUGGESTED RETAIL: $50.00
Our winemaker, Kris Curran, works directly with our vineyard crew
throughout the growing season. Each of our ten clones of Pinot Noir
is hand harvested and brought to the winery for hand sorting. Each
clone is then kept separate throughout the winemaking process,
enabling Kris to develop an intimate knowledge of each barrel.
These individual barrel lots form the basis of a complex flavor
palette from which final blending decisions are made by the Sea
Smoke winemaking team.
My Observation: This isn't the wine in Sideways, that was the
SeaSmoke "Botella", but this is that wines bigger brother. I
decanted all the wines for at least an hour, including this one and it
really needed it. It was funky in the decanter, but with some oxygen
it really opened up and showed all of its glory. The Pinot fans at the
tasting were in awe and I believe we even had a few Pinot Noir
haters get converted over to the Pinot side after tasting it. Good
cellaring potential. My allocation for this wine and two other
SeaSmoke Pinots will get posted by the first of March, so if you are
interested in getting in on my allocation, let me know.
Flor de Pingus 2001 Tempranillo – Ribero del Duero,
Spain - The deep, smoky, unevolved but richly fruity 2001 Flor de
Pingus reveals black cherry, berry, and earthy notes along with
notions of barbecue spices and cigar smoke. Medium to full-bodied
and opulent, it is best consumed during its first decade of life.
90 pts Robert Parker
Pingus is a very new and hugely successful winery in Ribera del
Duero. Run by a young, Danish born renowned winemaker, Peter
Sisseck, the winery has produced astonishing results (and prices) in
a very short period of time. Located in a winery said by John
Radford, Spanish wine expert, to resemble a pink flying saucer,
Pingus is part of an elite club of top Spanish wine producers. Yields
are incredibly low, the wines are extremely concentrated, allocation
is miniscule. Crianza and Reserva wines are made from ancient,
gnarled Tempranillo vines. Sisseck is said to be a genius in the
vineyard, where pruning has become an artform.
Flor de Pingus comes from 15 hectares of young vines from the
Pesquera-Valbuena region. Vinification is natural in the sense that
no technology is used, no added yeast, no enzymes, no temperature
control. Ageing is 18-23 months in new wood. No clarification or
filtration.
My Observation: Very rustic and perhaps too much so. It didn't
seem to be holding up very well and the cork was a bit suspect as
well. I don't think anyone in the crowd fell madly in love with it and
I would go on record as saying it was my least favorite as well.
San Felice 1999 “Vigorello” Super Tuscan – Tuscany,
Italy - (60% Sangiovese / 40% Cabernet Sauvignon)
Pronounced crunchy black fruits, cedary, oaky, nutty notes. Dense
black fruits with smoky overlay. Firm tannins, balanced acidity.
Long finish, modern style. Drink 2-10 years. Aged 10% in
American Oak and 90% in French Allier.
Decanter Rating: Four out of Five Stars
www.agricolasanfelice.it
Vigorello was the precursor of an entire generation of wines that
became famous as the Supertuscans. It represented, in faraway
1968, the first effort to produce a wine that was from 100% red
grapes, sangiovese, contrary to the prevailing custom of that day in
the Chianti zone. Although Vigorello currently contains some
cabernet and merlot as well, it nonetheless preserves its exquisitely
Tuscan character. A truly historical wine, then, one with energy and
vigour, just as its name affirms. Vigorello is at is best
accompanying grills and roasts, all kinds of game, as well-aged
cheeses.
My Observation: This was rustic in style too, but that was to be
expected with this wine. Tuscan Sangiovese based wines tend to be
that way, especially those made from the old school style wineries.
This was another wine in the tasting that did little to distinguish
itself from the others. I think it would have showed better with food
or all by itself.
Chateau de la Coste 2000 Margaux (Bordeaux), France
My Observation: Pretty straight forward Bordeaux style wine. The
2000 vintage is considered one of the best vintages of my life time
and you could tell that this wine had plenty of good years ahead of it
had I chose to continue cellaring it. I felt it was a little too green for
me personally, but it was a big hit with most of the crowd. There
were even a few that felt this was the best wine of the evening.
Concha y Toro 2004 “Don Melchor” Cabernet Sauvignon
– Maipo, Chile - The 2004 Cabernet Sauvignon is opaque purple
in color. The nose delivers a splendid array of pain grille, smoke,
pencil lead, espresso, and black currants. It makes a youthful entry
on the palate with layers of black fruits, mouth-filling flavors, a
plush texture, with plenty of ripe tannins to hold this big wine
together. The finish is long and pure. The wine demands 8-10 years
to show to full advantage and should drink well through 2032.
94 pts Robert Parker
www.conchaytoro.com
Don Melchor was hailed the best Cabernet Sauvignon from Chile by
both the Wine Spectator and Robert Parker. Named after the
founder of the winery, Don Melchor de Concha y Toro, the wine has
become a symbol of the best the land and the winemaker's hand can
produce in Chile.
Estate Bottled - Single Vineyard
Region: Puente Alto Vineyard, Maipo Valley, Chile
Grape Variety: Cabernet Sauvignon
Production Technique: Vines planted in 1979 are harvested by
hand, and after fermentation, the wine is aged in French oak for 14
months (60% new, 40% used once). It is then bottle aged a further
12 months before release.
Description: Alcohol Content: 13.6%Total Acidity: 3.5 g/l
The Puente Alto Vineyard in the Maipo Valley has the perfect
combination of climate and soils for producing world-class wine: the
climate is ideal and predictable, and the soil is poor and gravelly to
reduce yields and increase concentration naturally. Drink with any
hearty dish, lamb, steak, and strong cheeses.
My Observation: If I had to declare a winner for the evening, I
guess this wine would have taken home the oscar for best picture. I
was surprised by how many people at our tasting had never had this
wine before. I've been collecting it since the 1996 vintage, when it
was less known and more affordable. Now that Wine Spectator put
last years vintage at No. 4 in their Top 100, it has moved past the
$50.00 mark in retail stores. There were a few people at the tasting
that stated they did not like Chilean wines, but even they had to
agree this was really good. I always like this wine, obviously or I
wouldn't keep collecting it, would I?
Franciscan 2002 “Magnificant” - Napa Valley, California -
The 2002 Magnificat reveals additional tannin, force, power, depth,
and exuberance. Rich and complex layers of mixed dark cherry,
cassis and plum with hints of chocolate, toast and tobacco. It should
age well for a decade. 89 pts Robert Parker
www.franciscan.com
Varietal Composition: 70% Cabernet Sauvignon, 29% Merlot, 1%
Petite Verdot
Appellation: Napa Valley
Oak Aging: 22 months, French oak, 100% new
In the 1980s when we started making our Magnificat, there was no
name for such a wine. The laws did not allow us to label it as a
Cabernet or Merlot, but it was more than a mere table wine. So I
gathered my friends Bob Mondavi and Joe Phelps, and we blazed
across the country passing out bottles of our blends with labels that
read “Wine Waiting for a Name.” This was the beginning of our
campaign to change the restrictive label laws and give our
winemakers the freedom to make the best wines they could.
Then, we launched a contest to find a designation for these
proprietary wines. We received over 6,000 entries and from those,
we chose Meritage (rhymes with heritage), a word that conveys the
superior quality of the winemaker’s blend. Today, the best and most
sought after wines in Napa Valley are blends. Magnificat is our
proprietary Meritage blend.”
In 1985, Agustin Huneeus, a Chilean exile who had built Concha y
Toro in his native country, took over the helm at Franciscan.
Huneeus refocused the winery on using the superlative grapes
growing in its own vineyards, rather than sourcing from outside. His
second move was to create a separate brand in 1986 for the
Alexander Valley estate – Estancia. “Wine is a statement of place,”
says Franciscan’s Director of Winemaking, Janet Myers. “The fruit
from Oakville is different than the fruit from the Alexander Valley,
so it makes sense those distinctions should be preserved and
respected.”
My Observation: This was a really good wine that just got
overwhelmed by the competition in the tasting. It was sandwiched
between the Don Melchor and the Pride Cabernet and no'one really
remembered it after those two wines. I personally feel that this was
Franciscan's last great Magnificant. The 2003 sure wasn't good.
Like I said, I enjoyed it, as did most people, but it just couldn't hold
a candle to the other two wines in its varietal category.
Pride 2005 Cabernet Sauvignon – Napa/Sonoma,
California – (91% Cabernet Sauvignon / 9% Petit Verdot) The
deep ruby/purple-colored Cabernet Sauvignon (58% Napa / 42%
Sonoma) possesses a full-bodied mouthfeel as well as loads of
cassis fruit, and smoky, subtle oak in the background. Round,
plump, and hedonistic, it should drink well for a decade.
92 Pts Robert Parker
www.pridewines.com
Our aim is to make big red wines on the black-fruit side of the
ripeness spectrum that nonetheless maintain balance, nuance, and
complexity. We want our wines to be approachable in their youth,
yet to age beneficially for ten to fifteen years.
As distinct from many wineries, we vinify and age all vineyard lots
separately. Many of our individual vineyard blocks are picked in
stages throughout harvest in order for each lot to be at optimal
ripeness. Our forty vineyard blocks thus translate into more than
fifty lots of wine separately aging in the cave. This labor-intensive
strategy allows us to blend only complementary lots, possibly sell
off de-classified lots if deemed necessary, and make viticultural
adjustments to specific vineyard blocks.
Our red wines always go into neutral oak barrels for the first
months following alcoholic and malolactic fermentation. This allows
the character of each lot to express itself without the influence of
oak. The percentage of new French oak is then individually chosen
for each lot based on flavor considerations, and is reconsidered at
each racking. Our red wines benefit from multiple rackings each
year. We do not believe in sterile filtration of our red wines as a
means to preventing spoilage.
Blending begins two months prior to each bottling. We believe in
some cross-varietal blending for most of our nine red wines which,
given the number of lots in the cave, results in an enormous number
of blend possibilities to consider.
My Observation: Geez...what a monster! I had one bottle of this
already at New Year's Eve so I knew it had to be decanted a long
time before it could be consumed. So with that in mind, it spend the
most time in the decanter out of all the wines in the tasting and truth
be told, it probably needed another hour or so! Having said that,
you had to be a real dunce not to see the potential in this bad boy.
This is another winery that I receive an allocation with and their
wines are extremely hard to find in stores. I think they make the
best Merlot in Napa and as a few of us night owls found out when I
busted open the Syrah, which they only make ten barrels of, that
was nothing short of incredible. If you are interested in getting
some of my allocation for Pride, I will probably receive my notice in
March or April.
Dutschke 2002 “St. Jakobi” Shiraz – Barossa Valley,
Australia - Ripe, concentrated and beautifully shaped. A rich
panoply of cherry, berry, plum, mineral and licorice that sails on and
on. Balanced with just enough juicy acidity to keep it honest.
Smoothly integrated oak and refined tannins. Best from 2007
through 2020. 900 cases imported. 94 Pts Wine Spectator
www.dutschkewines.com
Fashioned from a 30-year-old vineyard, the dense ruby/purple-
colored 2002 Shiraz St. Jakobi was aged 24 months in both new and
old French and American foudres. 92 pts Robert Parker & 94 pts
Wine Spectator
“St. Jakobi” Lutheran church sits on the corner of Lyndoch Valley
and Kreig Roads, along side of our family vineyard at Lyndoch in
the Barossa Valley. My Grandfather, Oscar Semmler purchased
the vineyard property in 1934, and the Church is where my great
grandparents, grandparents, parents and now Brenda and myself
have all been married.
The Shiraz vines on our family vineyard planted in 1975 are
consistent year after year in providing grapes with the rich spicy,
plum and chocolate like characters that we find in both the St.
Jakobi and Oscar Semmler Shiraz.
This 2002 “St Jakobi” Shiraz is the fifth release of this wine, and
has the similar big, full, rich characters as the first “St. Jak’s”
produced in 1998.
Winemaker: Wayne Dutschke
Cases Made : 2,158 dozen
Vineyard: Ken Semmler's Lyndoch Vineyard
Region: Lyndoch, Barossa Valley, South Australia
Harvest Date: 23rd March and 22nd April 2002
Alcohol: 15.0%
pH 3.48
Total acid 7.11 g/L
Oak Maturaton: 24 months in New and Older French and American
Hogsheads
Cellaring potential: 5-8 years
My Observation: This Shiraz had a nose on it that sang like a
canary. Fantastic spicy oak aromas and gorgeous black fruits. This
was also a big hit with everyone. There was a group of people that
felt this was the star of the evening. It was up there in my book
too. Once you get over a certain price point with Australian
Shiraz's, they really are all pretty consistently good. This was
certainly no exception.
Chappellet 2005 Napa Valley Syrah - Expansive aromas of
baked cherries and berry liqueur are nuanced by the sweetness of
vanilla bean and a touch of smokiness. The wine is weighty yet
plush, abounding with waves of chocolate, espresso and sweet berry.
The long, satisfying finish makes this wine easy to enjoy.
www.chappellet.com
The debut bottling of Syrah was the 2004 vintage! This Syrah was
produced in very limited quantities, so it is available only to Club
members. The vineyards and winery are perched 1,200 feet above
the floor of the Napa Valley.
The Chappellet family has been crafting world class wines from
their Pritchard Hill estate vineyards since 1967. Spurred by the
notion that Bacchus loves the hills and that mountain fruit would
make superior wine, Chappellet followed the advice of legendary
winemaker André Tchelistcheff and settled on the rocky eastern
slopes of the Napa Valley. The Chappellets were the first to plant
vineyards exclusively on high elevation hillsides and the second
winery to be established in the Napa Valley after Prohibition.
Chappellet’s dramatic Pritchard Hill estate vineyards, rise from 800
to 1,800 feet above sea level. Known as “Napa’s Grand Cru,”
Pritchard Hill has established itself as one of the world’s great
Cabernet growing regions. With its steep slopes, rocky volcanic soil,
ideal sun exposure and cooling evening breezes, Pritchard Hill is the
perfect place to grow Bordeaux varietal grapes.
The Syrah is sourced from Los Carneros & Mt. Veeder Regions.
92% Syrah and 8% Petite Sirah
My Observation: This Syrah fell victim to the same trap the
Franciscan Magnificant fell into. It was a good wine that was
overwhelmed by the Dutchske Shiraz. It is a nice and soft, almost
sweet tasting Syrah that would be nice with food or on its own, but I
don't think it was anyone's favorite wine of the evening. By the
way, I am also on Chappellet's list to if you are interested in any of
their wines.
Barbara, CA - Aromas of wild blueberries, violets and a subtle
dustiness are characteristic. Elegant fruit, rich middle palate, firm
tannins, cool climate acidity. 92 pts Wine Spectator
www.seasmokecellars.com
WINEMAKING: Clusters were sorted in the vineyard, and then
gently destemmed following an evening in our cold room; ‘jack
stems’ were removed by hand. The must was cold-soaked in open-
top fermenters for one to four days (depending upon the lot), and
then inoculated with a cultured yeast to begin a slow fermentation.
Each tank was manually punched down one to three times per day
over a period of 14 to 18 days. Upon completion of primary
fermentation, and the desired number of maceration days, all free-
run wine was transferred to tank for settling. Pressing was done at
extremely low pressure (0.08 bars) to avoid extracting bitterness
from seeds. After settling overnight, both free-run and press wines
were racked cleanly to separate barrel lots.
CHARACTER: We recommend decanting thirty to sixty
minutes prior to drinking, particularly if consumed before 2009.
APPELLATION: Santa Rita Hills
COMPOSITION: 100% Pinot Noir
VINEYARD SOURCE: Exclusively Sea Smoke Estate Vineyard
ALCOHOL: 14.7% by volume
PH: 3.50
TOTAL ACIDITY: 0.63g/100ml
BARREL AGING: 16 months
OAK PROFILE: 65% new French oak, 35% used French oak
(12 different coopers)
RELEASE DATE: May 2007
SUGGESTED RETAIL: $50.00
Our winemaker, Kris Curran, works directly with our vineyard crew
throughout the growing season. Each of our ten clones of Pinot Noir
is hand harvested and brought to the winery for hand sorting. Each
clone is then kept separate throughout the winemaking process,
enabling Kris to develop an intimate knowledge of each barrel.
These individual barrel lots form the basis of a complex flavor
palette from which final blending decisions are made by the Sea
Smoke winemaking team.
My Observation: This isn't the wine in Sideways, that was the
SeaSmoke "Botella", but this is that wines bigger brother. I
decanted all the wines for at least an hour, including this one and it
really needed it. It was funky in the decanter, but with some oxygen
it really opened up and showed all of its glory. The Pinot fans at the
tasting were in awe and I believe we even had a few Pinot Noir
haters get converted over to the Pinot side after tasting it. Good
cellaring potential. My allocation for this wine and two other
SeaSmoke Pinots will get posted by the first of March, so if you are
interested in getting in on my allocation, let me know.
Flor de Pingus 2001 Tempranillo – Ribero del Duero,
Spain - The deep, smoky, unevolved but richly fruity 2001 Flor de
Pingus reveals black cherry, berry, and earthy notes along with
notions of barbecue spices and cigar smoke. Medium to full-bodied
and opulent, it is best consumed during its first decade of life.
90 pts Robert Parker
Pingus is a very new and hugely successful winery in Ribera del
Duero. Run by a young, Danish born renowned winemaker, Peter
Sisseck, the winery has produced astonishing results (and prices) in
a very short period of time. Located in a winery said by John
Radford, Spanish wine expert, to resemble a pink flying saucer,
Pingus is part of an elite club of top Spanish wine producers. Yields
are incredibly low, the wines are extremely concentrated, allocation
is miniscule. Crianza and Reserva wines are made from ancient,
gnarled Tempranillo vines. Sisseck is said to be a genius in the
vineyard, where pruning has become an artform.
Flor de Pingus comes from 15 hectares of young vines from the
Pesquera-Valbuena region. Vinification is natural in the sense that
no technology is used, no added yeast, no enzymes, no temperature
control. Ageing is 18-23 months in new wood. No clarification or
filtration.
My Observation: Very rustic and perhaps too much so. It didn't
seem to be holding up very well and the cork was a bit suspect as
well. I don't think anyone in the crowd fell madly in love with it and
I would go on record as saying it was my least favorite as well.
San Felice 1999 “Vigorello” Super Tuscan – Tuscany,
Italy - (60% Sangiovese / 40% Cabernet Sauvignon)
Pronounced crunchy black fruits, cedary, oaky, nutty notes. Dense
black fruits with smoky overlay. Firm tannins, balanced acidity.
Long finish, modern style. Drink 2-10 years. Aged 10% in
American Oak and 90% in French Allier.
Decanter Rating: Four out of Five Stars
www.agricolasanfelice.it
Vigorello was the precursor of an entire generation of wines that
became famous as the Supertuscans. It represented, in faraway
1968, the first effort to produce a wine that was from 100% red
grapes, sangiovese, contrary to the prevailing custom of that day in
the Chianti zone. Although Vigorello currently contains some
cabernet and merlot as well, it nonetheless preserves its exquisitely
Tuscan character. A truly historical wine, then, one with energy and
vigour, just as its name affirms. Vigorello is at is best
accompanying grills and roasts, all kinds of game, as well-aged
cheeses.
My Observation: This was rustic in style too, but that was to be
expected with this wine. Tuscan Sangiovese based wines tend to be
that way, especially those made from the old school style wineries.
This was another wine in the tasting that did little to distinguish
itself from the others. I think it would have showed better with food
or all by itself.
Chateau de la Coste 2000 Margaux (Bordeaux), France
My Observation: Pretty straight forward Bordeaux style wine. The
2000 vintage is considered one of the best vintages of my life time
and you could tell that this wine had plenty of good years ahead of it
had I chose to continue cellaring it. I felt it was a little too green for
me personally, but it was a big hit with most of the crowd. There
were even a few that felt this was the best wine of the evening.
Concha y Toro 2004 “Don Melchor” Cabernet Sauvignon
– Maipo, Chile - The 2004 Cabernet Sauvignon is opaque purple
in color. The nose delivers a splendid array of pain grille, smoke,
pencil lead, espresso, and black currants. It makes a youthful entry
on the palate with layers of black fruits, mouth-filling flavors, a
plush texture, with plenty of ripe tannins to hold this big wine
together. The finish is long and pure. The wine demands 8-10 years
to show to full advantage and should drink well through 2032.
94 pts Robert Parker
www.conchaytoro.com
Don Melchor was hailed the best Cabernet Sauvignon from Chile by
both the Wine Spectator and Robert Parker. Named after the
founder of the winery, Don Melchor de Concha y Toro, the wine has
become a symbol of the best the land and the winemaker's hand can
produce in Chile.
Estate Bottled - Single Vineyard
Region: Puente Alto Vineyard, Maipo Valley, Chile
Grape Variety: Cabernet Sauvignon
Production Technique: Vines planted in 1979 are harvested by
hand, and after fermentation, the wine is aged in French oak for 14
months (60% new, 40% used once). It is then bottle aged a further
12 months before release.
Description: Alcohol Content: 13.6%Total Acidity: 3.5 g/l
The Puente Alto Vineyard in the Maipo Valley has the perfect
combination of climate and soils for producing world-class wine: the
climate is ideal and predictable, and the soil is poor and gravelly to
reduce yields and increase concentration naturally. Drink with any
hearty dish, lamb, steak, and strong cheeses.
My Observation: If I had to declare a winner for the evening, I
guess this wine would have taken home the oscar for best picture. I
was surprised by how many people at our tasting had never had this
wine before. I've been collecting it since the 1996 vintage, when it
was less known and more affordable. Now that Wine Spectator put
last years vintage at No. 4 in their Top 100, it has moved past the
$50.00 mark in retail stores. There were a few people at the tasting
that stated they did not like Chilean wines, but even they had to
agree this was really good. I always like this wine, obviously or I
wouldn't keep collecting it, would I?
Franciscan 2002 “Magnificant” - Napa Valley, California -
The 2002 Magnificat reveals additional tannin, force, power, depth,
and exuberance. Rich and complex layers of mixed dark cherry,
cassis and plum with hints of chocolate, toast and tobacco. It should
age well for a decade. 89 pts Robert Parker
www.franciscan.com
Varietal Composition: 70% Cabernet Sauvignon, 29% Merlot, 1%
Petite Verdot
Appellation: Napa Valley
Oak Aging: 22 months, French oak, 100% new
In the 1980s when we started making our Magnificat, there was no
name for such a wine. The laws did not allow us to label it as a
Cabernet or Merlot, but it was more than a mere table wine. So I
gathered my friends Bob Mondavi and Joe Phelps, and we blazed
across the country passing out bottles of our blends with labels that
read “Wine Waiting for a Name.” This was the beginning of our
campaign to change the restrictive label laws and give our
winemakers the freedom to make the best wines they could.
Then, we launched a contest to find a designation for these
proprietary wines. We received over 6,000 entries and from those,
we chose Meritage (rhymes with heritage), a word that conveys the
superior quality of the winemaker’s blend. Today, the best and most
sought after wines in Napa Valley are blends. Magnificat is our
proprietary Meritage blend.”
In 1985, Agustin Huneeus, a Chilean exile who had built Concha y
Toro in his native country, took over the helm at Franciscan.
Huneeus refocused the winery on using the superlative grapes
growing in its own vineyards, rather than sourcing from outside. His
second move was to create a separate brand in 1986 for the
Alexander Valley estate – Estancia. “Wine is a statement of place,”
says Franciscan’s Director of Winemaking, Janet Myers. “The fruit
from Oakville is different than the fruit from the Alexander Valley,
so it makes sense those distinctions should be preserved and
respected.”
My Observation: This was a really good wine that just got
overwhelmed by the competition in the tasting. It was sandwiched
between the Don Melchor and the Pride Cabernet and no'one really
remembered it after those two wines. I personally feel that this was
Franciscan's last great Magnificant. The 2003 sure wasn't good.
Like I said, I enjoyed it, as did most people, but it just couldn't hold
a candle to the other two wines in its varietal category.
Pride 2005 Cabernet Sauvignon – Napa/Sonoma,
California – (91% Cabernet Sauvignon / 9% Petit Verdot) The
deep ruby/purple-colored Cabernet Sauvignon (58% Napa / 42%
Sonoma) possesses a full-bodied mouthfeel as well as loads of
cassis fruit, and smoky, subtle oak in the background. Round,
plump, and hedonistic, it should drink well for a decade.
92 Pts Robert Parker
www.pridewines.com
Our aim is to make big red wines on the black-fruit side of the
ripeness spectrum that nonetheless maintain balance, nuance, and
complexity. We want our wines to be approachable in their youth,
yet to age beneficially for ten to fifteen years.
As distinct from many wineries, we vinify and age all vineyard lots
separately. Many of our individual vineyard blocks are picked in
stages throughout harvest in order for each lot to be at optimal
ripeness. Our forty vineyard blocks thus translate into more than
fifty lots of wine separately aging in the cave. This labor-intensive
strategy allows us to blend only complementary lots, possibly sell
off de-classified lots if deemed necessary, and make viticultural
adjustments to specific vineyard blocks.
Our red wines always go into neutral oak barrels for the first
months following alcoholic and malolactic fermentation. This allows
the character of each lot to express itself without the influence of
oak. The percentage of new French oak is then individually chosen
for each lot based on flavor considerations, and is reconsidered at
each racking. Our red wines benefit from multiple rackings each
year. We do not believe in sterile filtration of our red wines as a
means to preventing spoilage.
Blending begins two months prior to each bottling. We believe in
some cross-varietal blending for most of our nine red wines which,
given the number of lots in the cave, results in an enormous number
of blend possibilities to consider.
My Observation: Geez...what a monster! I had one bottle of this
already at New Year's Eve so I knew it had to be decanted a long
time before it could be consumed. So with that in mind, it spend the
most time in the decanter out of all the wines in the tasting and truth
be told, it probably needed another hour or so! Having said that,
you had to be a real dunce not to see the potential in this bad boy.
This is another winery that I receive an allocation with and their
wines are extremely hard to find in stores. I think they make the
best Merlot in Napa and as a few of us night owls found out when I
busted open the Syrah, which they only make ten barrels of, that
was nothing short of incredible. If you are interested in getting
some of my allocation for Pride, I will probably receive my notice in
March or April.
Dutschke 2002 “St. Jakobi” Shiraz – Barossa Valley,
Australia - Ripe, concentrated and beautifully shaped. A rich
panoply of cherry, berry, plum, mineral and licorice that sails on and
on. Balanced with just enough juicy acidity to keep it honest.
Smoothly integrated oak and refined tannins. Best from 2007
through 2020. 900 cases imported. 94 Pts Wine Spectator
www.dutschkewines.com
Fashioned from a 30-year-old vineyard, the dense ruby/purple-
colored 2002 Shiraz St. Jakobi was aged 24 months in both new and
old French and American foudres. 92 pts Robert Parker & 94 pts
Wine Spectator
“St. Jakobi” Lutheran church sits on the corner of Lyndoch Valley
and Kreig Roads, along side of our family vineyard at Lyndoch in
the Barossa Valley. My Grandfather, Oscar Semmler purchased
the vineyard property in 1934, and the Church is where my great
grandparents, grandparents, parents and now Brenda and myself
have all been married.
The Shiraz vines on our family vineyard planted in 1975 are
consistent year after year in providing grapes with the rich spicy,
plum and chocolate like characters that we find in both the St.
Jakobi and Oscar Semmler Shiraz.
This 2002 “St Jakobi” Shiraz is the fifth release of this wine, and
has the similar big, full, rich characters as the first “St. Jak’s”
produced in 1998.
Winemaker: Wayne Dutschke
Cases Made : 2,158 dozen
Vineyard: Ken Semmler's Lyndoch Vineyard
Region: Lyndoch, Barossa Valley, South Australia
Harvest Date: 23rd March and 22nd April 2002
Alcohol: 15.0%
pH 3.48
Total acid 7.11 g/L
Oak Maturaton: 24 months in New and Older French and American
Hogsheads
Cellaring potential: 5-8 years
My Observation: This Shiraz had a nose on it that sang like a
canary. Fantastic spicy oak aromas and gorgeous black fruits. This
was also a big hit with everyone. There was a group of people that
felt this was the star of the evening. It was up there in my book
too. Once you get over a certain price point with Australian
Shiraz's, they really are all pretty consistently good. This was
certainly no exception.
Chappellet 2005 Napa Valley Syrah - Expansive aromas of
baked cherries and berry liqueur are nuanced by the sweetness of
vanilla bean and a touch of smokiness. The wine is weighty yet
plush, abounding with waves of chocolate, espresso and sweet berry.
The long, satisfying finish makes this wine easy to enjoy.
www.chappellet.com
The debut bottling of Syrah was the 2004 vintage! This Syrah was
produced in very limited quantities, so it is available only to Club
members. The vineyards and winery are perched 1,200 feet above
the floor of the Napa Valley.
The Chappellet family has been crafting world class wines from
their Pritchard Hill estate vineyards since 1967. Spurred by the
notion that Bacchus loves the hills and that mountain fruit would
make superior wine, Chappellet followed the advice of legendary
winemaker André Tchelistcheff and settled on the rocky eastern
slopes of the Napa Valley. The Chappellets were the first to plant
vineyards exclusively on high elevation hillsides and the second
winery to be established in the Napa Valley after Prohibition.
Chappellet’s dramatic Pritchard Hill estate vineyards, rise from 800
to 1,800 feet above sea level. Known as “Napa’s Grand Cru,”
Pritchard Hill has established itself as one of the world’s great
Cabernet growing regions. With its steep slopes, rocky volcanic soil,
ideal sun exposure and cooling evening breezes, Pritchard Hill is the
perfect place to grow Bordeaux varietal grapes.
The Syrah is sourced from Los Carneros & Mt. Veeder Regions.
92% Syrah and 8% Petite Sirah
My Observation: This Syrah fell victim to the same trap the
Franciscan Magnificant fell into. It was a good wine that was
overwhelmed by the Dutchske Shiraz. It is a nice and soft, almost
sweet tasting Syrah that would be nice with food or on its own, but I
don't think it was anyone's favorite wine of the evening. By the
way, I am also on Chappellet's list to if you are interested in any of
their wines.