December 2024Wines of the Month

For the wine snob: At harvest, the fruit was hand-picked and gently processed using a state-of-the-art Pellenc sorting and destemming system. The pristine, whole berry fruit was fermented in a concrete tank fermenter after 15-30 days soaking on the skins. The finished wine was aged in 35% new, tight grained, French Oak barrels for 18 months.

For the rest of us: Dark aromas of ripe blackberries, currants and a hint of spice. This Cabernet Sauvignon coats the palate with dense layers of black cherry, cocoa nib, forest floor and soft hints of cedar. Full-bodied with broad structure, this wine carries through with vibrant acidity and delicate tannins.

For the wine snob: The Chardonnay grapes are sourced from a single vineyard in Carneros, benefiting from the cooling effects of the Pacific Ocean. This cooler micro climate, coupled with concrete tank fermentation, imparts an expressive, yet bright and balanced mouthfeel on the palette. Limiting Malolactic Fermentation to less than 10%, the winemaker highlights the underlying quality fruit and minerality.

For the rest of us: Well framed with expressive citrus, delicate pear and green apple notes. It offers lovely aromatics and fresh acidity. The 2022 vintage reflects the complete expression of a picture-perfect vintage.

For the wine snob: The fruit is handpicked, sorted and cold-soaked immediately after harvesting. Following fermentation, this wine is aged in 35% new French oak. Offering dark, concentrated depth and character, this wine pairs with a broad range of foods from poultry, pasta and pizza to rich red meat dishes.

For the rest of us: Medium bodies, luscious, approachable and balanced. It is beautifully rich and integrated with flavors of ripe raspberry, black plum and baking spices. This wine is a lovely blend of Cabernet Sauvignon, Merlot and Cabernet Franc.

For the wine snob: The wine is fermented in concrete tanks sur lies to impart a fresh aromatic profile. The wine is then aged in 3+ neutral French Oak barrels to subtly impart complexity. The cooler climate vineyard source coupled with the concrete vessels contribute to the lingering grip of acidity on the finish.

For the rest of us: Bursting with layers of lemon, nectarine and stone fruit, this beauty if iconic of expressive Napa Valley lushness balanced by a lingering acidity on the finish.

For the wine snob: The estate fruit was hand-picked and gently processed using a state-of-the-art Pellenc sorting and destemming system. The fruit was fermented in a combination of small lot stainless steel tank fermenters and open-top barriques. The total time on the skin was 15-30 days. Finally, the wine was aged in 65% new, tight grained, French Oak barrels for a total of 22 months.

For the rest of us: This Cabernet Sauvignon coats the palate with layers of dark cherry, cocoa nib, forest floor and soft hints of cedar. Full-bodied and well proportioned, this wine carries great length and focus on the palate.

For the wine snob: This cool appellation is situated on the northern edge of San Pablo Bay and experiences only moderate rain annually and very thin soils. Fog rolling in from the bay keeps the grapes cool in the strong summer sun making this a prime growing area for cool-loving varieties such as Chardonnay.

For the rest of us: This Chardonnay has a beautiful full gold core. The aromatics leap out of the bottle upon opening. There is a range of fruit on the nose from bosc pear and apricot to guava and passionfruit. In addition, there is some jasmine spice and rosewater perfume. The wine is very rich this year, with the stone fruit and soapstone minerality prevailing on the pallet. The acidity is present but softer than in previous years. A wonderful expressive wine in its youth, this wine will age nicely over the next 5-6 years.

For the wine snob: The fruit is hand-harvested into small bins in the early morning to protect the fruit and preserve freshness. The grapes are hand sorted and partially de-stemmed before being placed in small, open top fermenters. Following a 7 day cold soak period and 10-12 day fermentation, the wine is aged 18 months in 40% new and 60% 2^nd year French Oak barrels.

For the rest of us: The cooler microclimate near the coast brings in a chill that results in smaller grapes, thicker skins and a longer hang time. These factors nurture more tannin and concentrated flavor components.

For the wine snob: Budbreak was unusually late, starting on April 30. Next came an unexpected heat surge and minimal rainfall, a lasting pattern which compressed the period from budbreak to bloom to less than 45 days (a record)! The vineyards adapted well to these surprises, and when harvest started on September, the fruit looked great. Towards the end of the month, there was some significant rains. The overall harvest concluded on October 5.

For the rest of us: The nose opens with clear notes of orange orchard, lemon, green apple, and a hint of baking spice. On the palate, a delightful minerality intertwines with flavors of citrus, baked apple and honeysuckle. Drinking beautifully now, this Chardonnay should be something to behold over the next 7-10 years.