September 2024Wines of the Month

For the wine snob: The Lodi micro-climate is a true Mediterranean climate—excellent for growing Petite Sirah. The high daytime temperatures are tempered by Delta breezes which flow through the area in the evenings and cool down the fruit dramatically. The vineyards for the Mettler Petite Sirah are grown in the Mokelumne River sub-appellation. Referred to by some as “Old Lodi” and is known for its well-drained, sandy soils.

For the rest of us: A deep and inky purple color, velvety mouth feel with aromas of dark berries and plum, with hints of pepper and honey on the finish. Well integrated tannins create a bold backdrop for the lush texture that carries the flavors through the lingering finish.

For the wine snob: A bright and memorable wine, named after the imperial Mt Tapuae-o- Uenuku or Tapi (tap-ee) as the locals call it, is a beacon that rises above the famous Marlborough wine region. TAPI wines are true small batch, organic and sustainable. All hands-on processes, all heart.

For the rest of us: Aromas of passionfruit, lime, lemon and blackcurrants. Flavors of ripe lemon and tropical fruits on the palate. Bright refreshing textual acidity providing length and persistence with an elegant finish.

For the wine snob: These 50+ year old vines are located in the Mokelumne River sub-appellation, the ‘Epicenter’ of Lodi’s Old Vine Zinfandel district. The Lodi Appellation has more Old Vine Zinfandel than anywhere else in the world. These vines are certified sustainable through the Lodi Rules program.

For the rest of us: Chocolaty and velvety on the palate with notes of vanilla. Almost like an Oreo cookie! Spice of white pepper and juicy mixed berry compliment the middle and the lingering finish is everything a zinfandel should be

For the wine snob: Handpicked fruit at optimal ripeness from 15 year old vines. It is whole bunch pressed, barrel fermented on full juice solids, 100% malolactic fermentation, 10% new oak, 1 year lees aged in oak barriques.

For the rest of us: Aromas of lemon, white peach, red apple, pear, nectarine. The palate has lemon, red apple, apricot, flint, toasty oak, good acid length.

For the wine snob: Château Gaby is a blend of three grape varieties: Merlot, Cabernet Franc and Cabernet Sauvignon – grown on the clay limestone hills of the estate.

For the rest of us: An intense red with bright tints. Hints of pretty, red fruit are complemented by flavors of black fruit in some vintages. Discretely woody undertones highlight the classy nature of this wine. Very ripe, very elegant flavors with slightly toasted and spicy hints linger on the finish. All the wines from Château Gaby pair well with buttery foods, sharp cheeses, roasted meats, and veal.

For the wine snob: After picking in the early morning hours, the grapes were whole cluster pressed and transferred to a stainless steel tank. The juice was chilled to 50°F for 2 days and allowed to settle for an additional 48 hours – racking off the solids on the last day. The first 1/3 of the fermentation was carried out in stainless steel and then transferred to neutral French oak barrels. Once transferred, the primary and malolactic fermentations were completed. The wine was sur lie aged an additional six weeks and then allowed to rest for 9 months before bottling.

For the rest of us: On the nose, notes of chamomile, vibrant lemon citrus with hints of peach and grapefruit dominate. These exotic aromas lead seamlessly into a complex palate rich in minerality, refined acidity, and fruit flavors dominated by honeydew, crisp pear and stone fruits with hints of tropical fruits and mango. The textured finish is long and rounded with layers of flavor revealing the time it spent aging in French oak barrels.

For the wine snob: The grapes are destemmed and crushed. Maceration occurs on the skins for 25 days and vaccum pressed. Aging is for 18 months in French oak, and then refined in the bottle for 6 more months.

For the rest of us: Refined scents of blackcurrant, ripe prune and mature plum. Intense and fruity with notes of coffee, chocolate and vanilla. Full and elegant on the palate. A warm lingering sensation of thick texture. The tannins of the wood and wine are softened by alcohol and refreshed by a light acidity.

For the wine snob: The wine is whole cluster pressed directly to a mix of vessels, 6% new French oak barrels, 39% neutral oak, 25% stainless steel, and 30% concrete tanks, sur lie aged for 12 months before bottling.

For the rest of us: The resulting wine has a light-medium yellow color with a vibrant glow. Aromas of lemon verbena, crème brulee, cedar and honey. The palate is greeted with notes of bosc pear, honeydew, and apricot. A slight salinity and mouthwatering acidity give this wine a long persistent finish.