Archive for October, 2010

Arista 2007 Sonoma Coast Pinot Noir

Fresh, vibrant notes of cranberry and raspberry are enhanced by a bright
acidity making this Pinot crisp and refreshing. Layers of rich stone fruit and
berry flavors are interwoven with sweet oak and earthy tannins resulting in
a delicately balanced complex wine – great to enjoy by itself or with a light
meal. All of our wines can be enjoyed now but we recommend cellaring this
wine over the next 5-7 years.

Pinot Report Review  – Score: 91

” SMART BUY – Medium-deep ruby color; spicy, complex aromas with earthy notes; deep, complex berry and earthy forest floor flavors, some tannin and toasty oak; good structure and balance; long finish. Forward berry fruit witih nice earthy complexity.” -8/31/09

Technical Data

100% Pinot Noir

Barrel Program:
100% French Oak aged 11 months (15% new, 40% 1 year, 45% 2-3 years)

Mercury, François Frères, Remond, Latour, Seguin Moreau

TA: .54g/100ml
pH: 3.77
RS: .01 g/100ml
Alc: 14.3%

Harvest Dates: September 1st thru September 12th, 2007
Released: January 2009
Cases Produced: 983

Hunt Cellars 2003 Bon Vivant Cabernet Sauvignon

90 Points in the Wine Enthusiasts

Winemaker Notes

From the day we harvested, crushed, fermented and barreled down this wine we knew it was a winner, an absolute text book Cabernet. This Cab puts a smile on your face from the bouquet, the thick viscous, expressive fruit, and the muscular tannins that you chew and grip your cheeks as they slide down your palate. Then there is the long memorable finish that will froth your mouth and last a month. The intense, concentrated fruit is packed full of wild, red, and black cherry, with jammy cassis, currents and plums. This is indeed one of those very special Cabernets that you want to share with your favorite wine lovers and remember the moments.

Barrel Aging

30 months French and American hybrid

Food Paring

Cabernet to me is a very special and royal treat, a wine I like to savor and contemplate. Rarely does Hunt Cellars pair food with Cabernet but we do serve with our favorite hard cheeses from pavi to Scottish cheddar, blue cheese on a plate of caramelized nuts, hard salami, dried cherries and cassis jam on a cracker. You may want to try a wild cherry glazed pork chop with Gorgonzola and keep the wild cherry sauce for dipping.

Technical Notes

2003 Cabernet “Bon Vivant” alc. is 13.8%

It was in custom Hybird Barrels French heads and American Staves.

Michaud Vineyard 2005 Pinot noir Chalone Appellation

Release Date: March 2009 Case Production: 630

Five clonal selections of Pinot noir from Dijon add vivid clear fruit flavors and a round suppleness to the complex, dark fruit, wild and spicy character of the heritage clones grown in the Chalone  appellation since 1946 & 1970-72. This wine has elegance, concentration and depth of flavor with balanced acidity and tannin. Complex flavors suggest ripe blackberry, currant and cherry flavors, complimented by subtle hints of herbs and spices. The mineral-like terroir of the Chalone  appellation is expressed by the wine.

This wine is enjoyable now or may be cellared to acquire additional development over time.
This Pinot noir may be served with your favorite full flavored fish such as ahi, salmon, steel head, fowl – chicken, duck, goose, pheasant or quail and most meats: prime rib, steak,
pork roast, lamb, venison, elk or wild boar.

Varietal Composition

100% Pinot noir

Barrel Aging

15 months
25 barrels were produced
French Oak: Siruge, Remond, Bel Air
3-year air-dried extra tight grain wood, mostly
50% new barrels
50% 1-3 yr old barrels

Optimum Time for Consumption

2009 – 2019+

Production Statistics

Harvest Date: 9/22-27/05
Grape Acidity: 6.6 g/L
Grape pH: 3.64
Sugar at Harvest:  23.8° Brix
Bottling Date: 01/30/07
Wine Acidity: 6.5 g/L
Wine pH: 3.48
Wine Alcohol: 13.7%

Michaud Vineyard 2004 Chardonnay Chalone Appellation

Release Date: September, 2007 Case Production: 752

This Chardonnay comes from vines planted in 1986 & 1988, from cuttings of the venerable Wente field selection first planted in the appellation in 1946. The 2004 rainfall season was dryer than the preceding few years, which resulted in more concentrated wines.

A spring frost caused a smaller than average harvest. The growing season was moderately warm. The grapes were harvested in excellent condition, producing very tasty juice. Peach, nectarine, apricot and apple aromas and flavors are complimented by the minerality that expresses its place of origin, the hallmark of the Chalone Appellation. Subtle French oak contributes to a multilayered — mouth filling wine. Chardonnay from this appellation will gracefully age for 10 years or more.

Food pairings — Some of the foods we like to serve this wine with are: fresh lobster, clams
calamari, roast pheasant, pork roast and fresh gnocchi in a savory cream sauce.

Varietal Composition

100% Chardonnay

Barrel Aging

11 months
31 barrels were produced
French Oak: Siruge, Remond,
Bel Air
3-year air-dried wood, mostly
30% new barrels
70% 1-3 yr old barrels

Optimum Time for Consumption

2007 – 2016+

Production Statistics

Harvest Date: 9/5- 9/15/04
Grape Acidity: 6.3
Grape pH: 3.42
Sugar at Harvest:  23.6
Bottling Date: 8/12/05
Wine Acidity: 6.2 g/L
Wine pH: 3.41
Wine Alcohol: 14.3%

Hopper Creek 2006 Los Chamizal Chardonnay


Grown in the rocky soil of steep hillsides in the Mayacamas Mountain foothills, Los Chamizal Vineyard grapes are noted for their concentrated flavor.  The vines are planted above the fog line near the town of Sonoma, giving the grapes greater flavor depth from the intense exposure to the sun.

Winemaking Notes

The grapes were whole cluster pressed, and aged in French Oak barrels.  100% of this Chardonnay juice underwent malo-lactic fermentation, which yields a rich mouth feel and a spicy, lingering finish.

Tasting Notes

This Chardonnay has subtle aromas of pineapple upside-down cake, roasted hazelnut, toffee, dried banana, and honeysuckle.  It would particularly enjoy being served with pecan-encrusted halibut, Humboldt Fog goat cheese, or fresh ginger snaps.  Received 90 pts from the Wine Enthusiast (July 2010)

Technical Analysis

Alcohol: 14.1%
Harvest Sugar: 23.9 Brix
Total Acid: 0.641g/100ml
pH: 3.50
Cases Produced: 250