Top 50 California Cabernet Sauvignons to Try Before You Quit Drinking (A Non-Dump Bucket List If You Will!)
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2015 Chardonnay Varietal Composition 100% Chardonnay Appellation Los Carneros Los Carneros Harvest September 2015
2015 Chardonnay Varietal Composition 100% Chardonnay Appellation Los Carneros Los Carneros Harvest September 2015 Technical Data ALC: 14.3% by vol.; TA: 5.6 G/L; pH: 3.50 Cooperage 70% 9 Months in French Oak Barrels (30% New) 30% Fermented and Aged in Stainless Steel Tanks Production 10,400 Cases About The Vineyard Our Chardonnay vineyards span the entire cool climate Carneros region. Temperatures are moderated by the adjoining San Pablo Bay, cool afternoon breezes, and persistent morning fog. As the hot air above California’s Central Valley rises, it is replaced by cool air from the Pacific Ocean. The sun burns off this fog late in the morning which causes the temperature to immediately jump 15 degrees. This climate yields grapes that have both enough cool hang time and sunshine to develop great natural acidity and deep fruit flavor. The blend of the 2015 Carneros Chardonnay consists of 70% Estate grown fruit, and 30% from several neighboring growers who have farmed grapes for Artesa for many years. Winemaking The grapes were hand-harvested at night, and brought over to the winery in the early morning hours. Winemaker Ana Diogo-Draper used different types of techniques to press the grapes: the majority of the grapes were whole-cluster pressed, using a slow cycle that gently pushes the must rendering clean juice but few solids. The remaining lots were a combination of destemmed and whole cluster grapes in the same press load. The grapes were able to macerate in the press for about 2 hours, being tasted every 15 minutes, in order to extract a distinct fruit profile. -
Cabernet Sauvignon, Napa Valley
Keenan Napa Valley Spring Mountain District 2014 Cabernet Sauvignon, Napa Valley TASTING NOTES The 2014 Cabernet Sauvignon is composed primarily of grapes grown on Keenan’s Spring Moun - tain District Estate; the remainder of the fruit was harvested from the Napa Carneros region and Pope Valley, a grape growing region located in the eastern portion of Napa. Keenan’s Estate Cabernet Sauvignon grapes were harvested beginning on September 3rd, with the final lot being picked on September 23rd. After harvest, the fruit clusters were de-stemmed, then fermented for ten to fourteen days. The wine was barrel aged in thirty-three percent new French and American oak for twenty months. The blend was assembled just before bottling. The Estate grown Cabernet imparts amazing con - centration and remarkable structure, while the portion of Cabernet harvested from Pope Valley adds complex aromas and a balanced mid-palate. REVIEWS Antonio Galloni , Vinous , December 2016 91 Points : “The 2014 Cabernet Sauvignon offers notable depth and intensity in the mid-weight, classically inspired style that runs through all these wines. The coarse, somewhat rustic, tannins need quite a bit of air to soften, but once they do, pretty red stone fruit, spice and floral notes start to develop.” WINE DATA Alcohol: 14.3% Total Acidity: 0.62 grams/100 ml pH: 3.74 Residual Sugar: Dry Bottling Date: August10, 2016 Production: 4,680 cases Blend: 100% Cabernet Sauvignon Vineyard Sources 78% Estate, Spring Mtn. Dist. Cabernet Sauvignon 22% Pope Valley Cabernet Sauvignon KEENAN WINERY • P.O. BOX 142 • ST. HELENA, CALIFORNIA 94574 • (707) 963-9177 FAX (707) 963-8209 www.keenanwinery.com. -
Current Wine List 9-15
C H A M P A G N E A N D S P A R K L I N G W I N E S S m a l l B o t t l e s 402 Veuve Clicquot Ponsardin, Brut „Yellow Label‟, Champagne, France, N.V., 375 ml. | 59 404 Heidsieck, „Monopole Blue Label‟, Brut, Champagne, France, N.V., 375 ml. | 47 N o n - V i n t a g e Juvé y Camps Cava Brut Rosé Pinot Noir N/V, Penedes, Spain | 49 9 Chandon, Moët & Chandon, Brut, California, N.V. | 55 17 Paul Goerg Brut Reserve, Champagne, France, N.V. | 62 6 André Roger Grand Cru Reserve Rosé, Champagne, France, N.V. | 87 10 Moët & Chandon, Brut „Imperial‟, Champagne, France, N.V. | 98 7 Veuve Clicquot Ponsardin, Brut „Yellow Label‟, Champagne, France, N.V. | 112 4 Moët & Chandon, Brut Rosé, Champagne, France, N.V. | 115 11 Laurent-Perrier, Rosé Brut, Champagne, France, N.V. | 144 Champagne always was, and remains today, a true luxury product. Many of the procedures that go into its production are still done by hand. V i n t a g e 13 Moët & Chandon, „Millésime Blanc‟, Champagne, France, 2004 | 132 2 Veuve Clicquot Ponsardin, Champagne, France, 2004 | 145 3 Veuve Clicquot Ponsardin, Rosé, Champagne, France, 2004 | 155 T ê t e D e C u v é e 12 Veuve Clicquot Ponsardin, „La Grande Dame' Champagne, France, 2004 | 260 14 Moët & Chandon, „Dom Pérignon‟, Champagne, France, 2004 | 298 W H I T E W I N E S C H E N I N B L A N C a n d S A U V I G N O N B L A N C Old vines at Domaine du Closel, exquisite wines in Savennières Loire Valley Chenin Blancs Two not-very-well-known regions in the Loire Valley are the source of some of the best white wines in France: Vouvray and Savennières. -
Keenan Winery Tasting Notes
Keenan Napa Valley Spring Mountain District 2018 Chardonnay, Napa Valley, Spring Mountain District, TASTING NOTES Keenan's 2018 Chardonnay was hand harvested, de-stemmed, then gently pressed. The juice was fermented and aged in French and American oak barrels. The wine was left on the lees and the barrels were stirred weekly. No secondary, or malolactic fermentation was carried out, leading to the crisp, citrus character of this wine. The wine was bottled after approximately seven months of aging in the cellar. The finished wine shows citrus, ripe pear and green apple in the nose. Hints of lush white peach are noticed as the wine opens up. The sur-lie aging has added richness and complexity, and a touch of toasty oak returns on the finish. Like all of Keenan’s wines, this Chardonnay is a food worthy wine whose crisp acidity and medium body will accompany a wide variety of food cuisine. REVIEWS Robert M. Parker, Jr.’s, The Wine Advocate , November 2019 “The 2018 Chardonnay features notions of applesauce, honeydew melons and warm apricots with touches of brioche, chopped almonds and cedar. Medium-bodied, the palate has a refresh - ing line lifting the toasty/savory flavors, finishing on a fruity note.” - Lisa Perrotti-Brown WINE DATA Alcohol: 14.2% Total Acidity: 0.78 grams/100 ml pH: 3.37 Residual Sugar: Dry Bottling Date: May 9, 2019 Production: 2,042 cases Blend: 100% Chardonnay Vineyard Sources: 100% Estate Spring Mountain KEENAN WINERY • P.O. BOX 142 • ST. HELENA, CALIFORNIA 94574 • (707) 963-9177 FAX (707) 963-8209 www.keenanwinery.com. -
2019 Nice Rosé Info Sheet
Nice Winery 2019 Rosé of Pinot Noir Benefitting Emma Jacobs Breast Cancer Foundation Russian River Valley, Sonoma County About the Wine: How many wines get made as a result of a long night of drinking and a brazen challenge? A few years ago while enjoying a few bottles of wine, our dear friend and wine club member, Emma Jacobs, issued a challenge. Emma, a breast cancer survivor, has dedicated her life to raising money to find a cure for breast cancer. Through her foundation, Taking Initiative To Survive (T.I.T.S.), Emma raises thousands of dollars each year for research at M.D. Anderson Cancer Center. She challenged us to make a better Rosé than the one she was selling for her charity, and to donate all the proceeds to research. Never to be outdone, we picked up the gauntlet and ran with it. We turned to our friend Sean Capiaux, famed for producing award winning single-vineyard bottlings of Pinot Noir, to make this Rosé with us. We released our first vintage of our Nice Rosé of Pinot Noir in 2012. Seven years later, we are proud to release another new vintage of this spectacular Rosé. Our Nice Rosé perfectly blends the fruit forward style of California with the dry minerality of an ideal French, Provence rosé. It makes a great pairing with pork, poultry and seafood. It should be served chilled, like white wine, and is lovely to sip all by itself on these hot summer days. All of the proceeds will benefit Emma's Foundation for breast cancer research. -
Introducing California Wines
Chapter 1 Introducing California Wines In This Chapter ▶ The gamut of California’s wine production ▶ California wine’s international status ▶ Why the region is ideal for producing wines ▶ California’s colorful wine history ll 50 U.S. states make wine — mainly from grapes but in some Acases from berries, pineapple, or other fruits. Equality and democracy end there. California stands apart from the whole rest of the pack for the quantity of wine it produces, the international reputation of those wines, and the degree to which wine has per- meated the local culture. To say that in the U.S., wine is California wine is not a huge exaggeration. If you want to begin finding out about wine, the wines of California are a good place to start. If you’re already a wine lover, chances are that California’s wines still hold a few surprises worth discov- ering. To get you started, we paint the big picture of California wine in this chapter. Covering All the Bases in WineCOPYRIGHTED Production MATERIAL Wine, of course, is not just wine. The shades of quality, price, color, sweetness, dryness, and flavor among wines are so many that you can consider wine a whole world of beverages rather than a single product. Can a single U.S. state possibly embody this whole world of wine? California can and does. Whatever your notion of wine is — even if that changes with the seasons, the foods you’re preparing, or how much you like the people you’ll be dining with — California has that base covered. -
2019 Jaine Chardonnay
2019 CHARDONNAY COLUMBIA VALLEY Jaine inspires us to celebrate life’s beautiful moments in the company of others. Capturing the essence of a single vineyard, each bottle of refreshingly crisp white and rosé wine is hand-harvested from sustainable sites and crafted with minimal intervention. This new collection is a joy-filled tribute to our mother and grandmother, Mary Jane, who reveled in simple pleasures and everyday gatherings with family and friends. IN THE VINEYARD 100% Chardonnay. Crafted exclusively from one of the most highly regarded and recognized Chardonnay sites in Washington state – Conner Lee. Just outside of Othello, on the upper east end of the Wahluke Slope, sits this vineyard on sandy glacial marine sediments left by the Missou- la floods of the Pleistocene era. Trellised in a guyot style, these vineyards feature optimal airflow infiltration and speckled sunlight penetration for aromatic potential and acid retention. Fully sustainable and using organic farming methods whenever possible, this site is known for its fine to sandy loam soils and relatively cool, long, even and early ripening season which produces wines of superior texture, balance and complexity. WINEMAKING The vineyards were hand-harvested early in the morning of September 5th, 2019 before being whole cluster pressed. Fermented using a combination of native yeasts with no malolactic fer- mentation allowed post primary, the grapes were racked on the gross lees early to maximize their aromatic potential. Kept exclusively in tanks to maintain freshness and verve, this may be the only or one of the only unoaked chardonnays from Connor Lee. Using white wine specific presses and a vast array of small stainless steel tanks resulted in exuding more natural aromas and minimiz- ing grape manipulation during aging. -
A History of Wine Making in the Santa Cruz Mountains by Ross Eric Gibson
A History of Wine Making in the Santa Cruz Mountains By Ross Eric Gibson Santa Cruz was the birthplace of California's temperance movement. But beyond the whiskey-induced revelries of the county alcohol trade lies the more genteel history of the Santa Cruz County wine industry. Its saintly origin was the mission church itself, which planted its vineyards between 1804 and 1807 in what is now the Harvey West Park area. The fruits and vegetables imported by the mission were considered the best in the world, except for a variety called "mission grapes," which was unsuited to the cool, coastal climate. It produced an inferior, bitter wine, to which the padres added brandy, producing a very sweet "Angelica" wine. Between 1850 and 1880, loggers stripped 18 million board feet of lumber from the Santa Cruz Mountains, leaving large portions of cleared land. These were well-suited to fruit farmers, who favored grapes as the most adaptable to the limitations of mountain agriculture. Scotsman John Burns settled in the area in 1851, and in 1853 planted the first commercial vines in the county. Burns named the mountain where his vineyard grew "Ben Lomond" (meaning Mount Lomond), which was the name of an old wine district in Scotland. Meanwhile, brothers John and George Jarvis established a vineyard above Scotts Valley, in a place they named "Vine Hill." These became the two pillars of the county's wine industry, which by the turn of the century would emerge as dominant in the state. Santa Cruz became a third area, when Pietro Monteverdi and Antonio Capelli from the Italian wine district established the Italian Gardens as a vineyard district on what is now Pasatiempo Golf Course. -
Reserve Wines by the Glass Served Tableside Via Coravin
Reserve Wines By The Glass Served Tableside via Coravin WHITES & ROSÉS ASSYRTIKO, Domaine Sigalas, Santorini, Greece, 2013 ....................................................... 11 Grown on the volcanic soils of the island of Santorini, assyrtiko is truly a pleasure to drink. Grown in a basket style with the grapes in the center to protect from the vicious winds, the wine is acid driven with loads of minerality and personality; this a wine to try is you love dry riesling or sauvignon blanc. CHARDONNAY, Cakebread, Napa Valley, California, 2012 ........................................................ 20 CHARDONNAY, Domaine Savary, Chablis, Burgundy, France, 2012 ...................................... 13.75 ROSÉ, Bellwether Wine Cellars, “Vin Gris,” Finger Lakes, New York, 2013 ...................... 13 Bellwether Wine Cellars winemaker Kris Matthewson was just called a “rockstar” in the New York Times and this wine, along with his wonderful dry riesling and pinot noir, shows why. A vin gris, or “grey wine”—a white wine made from red grapes—this is more akin to dry rose than white wine. Natural winemaking at its finest, with no unnecessary additives or intervention, Bellwether continues to be a leader of geeky winemaking in the Finger Lakes, and shows what the region can do with passionate people always pushing the boundaries. SAUVIGNON BLANC, Serge Laloue, “Cuvee Silex,” Sancerre, France, 2013 ........................... 13.75 REDS BAROLO, G.D. Vajra, “Albe,” Piedmont, Italy, 2010 ................................................................ 17.85 BORDEAUX, Château Phélan Ségur, Saint-Estèphe, France, 2010 ....................................... 26.75 BRUNELLO DI MONTALCINO, Caparzo, Italy, 2009 .................................................................. 18.95 CABERNET FRANC, Olga Raffault, “Les Picasses,” Chinon, France, 2010 .......................... 13 A beautiful cabernet franc from perhaps the greatest region—certainly the most undervalued—for the grape in the world, Chinon. -
An Economic Survey of the Wine and Winegrape Industry in the United States and Canada
An Economic Survey of the Wine and Winegrape Industry in the United States and Canada Daniel A. Sumner, Helene Bombrun, Julian M. Alston, and Dale Heien University of California, Davis Revised draft December 2, 2001 The wine industry in the United States and Canada is new by Old World standards but old by New World standards. The industry has had several rebirths, so specifying its age may depend on the purpose of the investigation. In the colonial and post-colonial period up through the middle of the 19th Century, it was a relatively tiny industry with imports accounting for almost all of the still meager consumption of quality wine in the region (Winkler, et al.). There was gradual development in the latter half of the 19th century, but wine production in the United States and Canada only began to develop significantly with the expansion of the California industry early in the 20th century (Carosso; Hutchinson). Then the industry needed to be recreated after the prohibition era from 1920 to 1932. More recently, in a sense, the industry was reborn again thirty or so years ago with an aggressive movement towards higher quality. The geography of the industry is relatively simple. Despite some wine and winegrape production in Canada and most states in the United States, California is the location of more than 90 percent of grape crush and about 85 percent of the wine production in North America (Wine Institute). Therefore, most of the discussion of grape and wine production in this chapter focuses on California. The discussion of demand and policy issues, of course, covers all of the United States and Canada. -
CABERNET SAUVIGNON 2014 California
CABERNET SAUVIGNON 2014 California An exciting collaboration between Dave Matthews and seasoned winemaker Sean McKenzie, e Dreaming Tree captures the spirit of California’s wine country. United by their shared passion to make quality wines accessible to everyone, the two friends set out on a journey to discover the unique characters and rich avors that give the region its rare charm. “THE RHYTHM OF OUR CALIFORNIA CAB HIGHLIGHTS CLASSIC AROMAS OF BLACKBERRY, CHERRY, AND TOASTED CARAMEL. IT’S AN EASY-DRINKING WINE WITH A LOT OF CHARACTER.” — Sean McKenzie 2014 Vintage e 2014 growing season was hot and dry, pushing harvest up to the earliest date. Fortunately, night- time temperatures still dipped into the 50s, which was great for maintaining the natural fruit acidity. September also cooled a little, providing much needed time to catch up on getting all of the grapes in. In October, the heat returned and ripened the fruit for the balance of the harvest. Overall, this year delivered big fruit expression, great tannin development, and nice ripeness across all varietals. Winemaking e wines were aged in oak for 16 months and then carefully blended to bring out the true character of the varietal. Tasting Notes Classic aromas of blackberry, cherry, and cassis are wrapped in toasted caramel and so , mouth lling tannins. It’s elegant and supple. Food Pairing A fun start or end to any meal or friendly gathering. Enjoy with grilled ank steak, BBQ ribs, or portabella and grilled onion burgers as a vegetarian option. © 2016 The Dreaming Tree, Geyserville, CA Geyserville, Tree, The Dreaming © 2016 SUSTAINABILITY vine to table e environment’s important to us, and we’re pretty sure you feel the same. -
Cabernet Sauvignon
Cabernet Sauvignon The defining moment for any vintage comes not when the grapes are picked, and the wineries proclaim it to be yet another perfect harvest that will absolutely yield a bounty of brilliantly successful wines. And it does not come when the first barrel samples are tasted by those who cannot wait to rush into print with their definitive judgments as to quality, ageworthiness and value. A vintage may get a reputation, often to its great detriment and to the detriment of wine buyers, from those early pontifi- cations, but it does not get adequately defined by those kinds of speculations. It is only when the wines are settled in barrel, blends are made up and selections are drawn from the entire range of juice available to the wineries that we are able to get our first indications in any meaningful way. At that point, the vintage begins to acquire a broader, more informed patina, and, whether fully or only partially correct, that newer image is the one that tends to stick—even when later evidence clearly adds better data. In this issue, the bulk of the important wines are from the harvest of 2000—a year whose image is already tarnished beyond full recovery. In truth, it is not a legendary vintage, and more on that later, but it is also The Jericho Canyon Vineyard east of Calistoga has yielded a *** Cabernet- a year that has been somewhat misjudged by the early based wine in the hands of our Winery Of The Year, Ramey Wine Cellars. commentators. Just as the Cabernets of 1998 were mis- takenly denigrated as ripe and empty when, in fact, so many were rich, supple and surprisingly satisfying, so too were the Cabernets of 1999 described, in some quarters, as the cat’s pajamas, even though too many of them have turned out to be overripe and wide of the classic California model for the variety.