Archive for September, 2011
BRIX AT HARVEST:25.1
TOTAL ACID:.6 g/100 ml
BLEND:93.5% Tempranillo, 1.5% Graciano,5% Cabernet Sauvignon
AGING:17 months, 60% French Oak,40% American Oak, 60% new
GOLD Reserve Class Champion Houston International Wine Competition 2008
SILVER San Francisco Chronicle Wine Competition 2008
GOLD Dallas Morning News Wine Competition 2008
WINE LIST DESCRIPTION: Medium garnet color. Dry, rich, smooth, ripe berry, full, fat yummy!
FULL DESCRIPTION: This is a richer version of a classic, elegant Rioja. Color is medium garnet with a hint of violet at the edges. The aroma is full of lovely ripe blackberry jam with a hint of spice. The flavor is packed with very ripe blackberries, a touch of leather and the slightest hint of cardamom. From the front to back of the palate, the broad structure is extremely consistent, and while rich and full, it is beautifully balanced. The tannins are definitely there, but they are soft, fruit tannins that help fortify the structure of this big wine.
The softness of this rich wine makes it ideal with spicy food as well as an excellent accompaniment to meat dishes. Try it with tomato-based sauces for a near perfect match.
BRIX AT HARVEST:27.3
TOTAL ACID:.65 g/100 ml
AGING:16 months, 43% French Oak, 43% American Oak, 13% Hungarian Oak, 67% New
SILVER El Dorado Commercial Wine Competition 2009
BRONZE San Francisco Chronicle Wine Competition 2009
BRONZE Dallas Morning News Competition 2009
SILVER California State Fair 2011
SILVER Orange County Fair 2011
WINE LIST DESCRIPTION: A big, dark, full-bodied red with lovely fruit notes and a soft, lingering finish.
FULL DESCRIPTION: This big red has a clean, light cherry nose and then surprises you with its big, walloping chewy mouthfeel. A brawny Cabernet with soft, smooth edges, a slight bit of mint and other nice tone accompany the fruit. It lasts through to a soft, lingering finish. Serve with meats, cheeses or any big red sauce.
Harvest Sugar: 24.2
Total Acid: 0.634g/100ml
Cases Produced: 210
Sangiacomo Vineyards are located in the southern portion of Sonoma County, just south of the town of Sonoma. This is part of the Carneros Region, an area that produces extremely high quality grapes. Our grapes came from both Catarina Ranch and Kiser Ranch , two of several areas of Sangiacomo Vineyards. The cool weather and late maturation allowed the flavors and aromas to intensify.
The grapes were whole cluster pressed and the juice was fermented in two lots, one in stainless steel and the other in fifty-nine gallon French Oak barrels. After fermentation, the wine was allowed to under go a partial malo-lactic fermentation in order to provide a creamy fullness on the palate and maintain a crisp finish.
This Chardonnay displays aromatic characteristics of green apple and pear with hints of nutmeg combined with flavors of minerals, nectarines, vanilla, sweet wood and a long crisp finish.
Kendric Vineyard, Marin County, North Coast AVA (adjacent to Petaluma Gap and Sonoma Coast AVA)
8.5 acres on ENE facing slope
Coordinates (for Google Earth geeks): 38° 10’ 19.13” N 122° 38’ 01.81” W
Loam topsoil, clay loam subsoil from sandstone and shale parent material
Clones 37, 115, 667, 777, 828, Pommard and Martini on 101-14 and 3309 rootstock
4’X 7.5’ spacing with vertical shoot positioning
2.0 tons per acre, harvested September 6 – 10 @ 23.7 brix
100% destemmed into small open top fermenters; no saignee; cold soaked 4 days; inoculated with multiple yeast strains; punched down twice daily during active fermentation; 86-93° F peak temperature; pressed lightly after 12 days on the skins; press fraction added to free run; barreled into French (+1 Hungarian) oak, 40% new; inoculated for malolactic fermentation; aged on the lees with stirring; 16 months in barrel; fined and filtered; bottled 4/3/09; released 2/24/10
<0.20 g/L residual sugar
5.3 g/L titratable acidity
0.62 g/L volatile acidity
With the philosophy deeply ingrained in his psyche that wine is a
liquid food, Gary Miller, an accomplished chef, parlayed his career in
the food industry to follow his passion…winemaking. Gary has
worked for such notable wine producers as La Jota, Martinelli, and
Robert Biale. His own brand, Miller Wine Works, is an expression of
all the paths Gary’s life has taken, from being raised in a rural,
Western New York family to becoming a Napa Valley vintner. As a
chef, Gary fully understands the necessity of integration and balance
when the fruits of the land intermingle with the fruits of one’s labor.
Who better than a chef-winemaker to bring forth skillfully integrated,
Stewart Johnson’s Kendric Vineyard is an east-northeasterly facing
vineyard, which lies equidistant between Tomales Bay and San
Francisco Bay, on very hilly topography in Northern Marin County. At
about 350 feet in elevation, the 15% gradient provides adequate
drainage, and the rugged terrain offers protection from westerly
winds and those out of the Petaluma Gap. Fog can be prevalent, but
never lasts long, and marine-layer cloud cover rarely dominates,
creating an unusually warm and sunny site within an area that is
generally very cool in temperature. Seven different clones of Pinot
Noir thrive in loam topsoil over clay loam subsoil, with sandstone and
shale parent material. Vines are trellised in the vertical-shoot–
position on the 8.5 acre site, and if you’ve ever seen Stew’s work, you know why the
fruit is exceptional, and the vineyard is immaculate; because he simply “farms hard”.
We’re all the better for it …….. !
Varietal Content: 100% Pinot Noir
Titratable Acidity: 0.57 g/100ml
Release Date: May 1st, 2011
Case Production: 284 cases produced
Winemaker Notes: The 2007 Pinot Noir from Kendric Vineyard in Marin County exhibits a beautiful rich color – with notes of cherry, earth, and rose petal on the nose. It is a medium-bodied wine, while remaining light on its feet and retaining nice acidity. A core of luscious dark cherry is supported by highlights of cranberry on the pallet, as a hint of spice creeps into the finish. This wine would sing out loud when paired with fresh salmon and grilled portabellas, or roast game birds with truffled polenta!