2007 Starry Night Winery Nervo Station Old Vine Zinfandel

Mission Codename: Riding the Ridge

Operative: Agent Red

Objective: Operatives have been clamoring for another big, juicy and delicious Starry Night Zinfandel. Send Agent Red to Starry Night to retreive their 2007 Nervo Station Zin, a wine grown in a vineyard block that was formerly a Ridge vineyard

Mission Status: Accomplished!

Current Winery: Starry Night Winery

Wine Subject: 2007 Nervo Station Zinfandel

Winemaker: Todd Graff

Winery Backgrounder: Zinfandel is related to the Italian Primitivo grape, tracing its origin to the Croatian grape Crljenak Kastelanski. Zinfandel is one of the most versatile varietals with the ability to make wines, both rich to fruity, dark to light, and dry to sweet. Napa Valley Zinfandels, which are characterized by their big, extracted flavors, are gaining in popularity with our Operatives. Read Agent Red’s tasting notes and mission report below.

Wine Spies Tasting Profile:

Look – Beautiful ruby red with glinting garnet edges. Color remains concentrated through its slightly darker core. Smooth and bouncy when swirled, this wine continues to spin long after you stop swirling. When the wine settles, it leaves behind speedy, medium-width tears

Smell – Bold intensity and deeply aromatic with spicy plum, black cherry, overripe blackberry, distinct cedar, and black currant with Asian spices, anise and butterscotch

Feel – Initially smooth and light on the attack. Then, as complex tannins gently add grip, the wine becomes even more interesting and full-bodied, supported by perfectly balanced acidity

Taste – Delicious and very juicy, with a hint of smoke that is surrounded by bold but balanced fruit of blackberry, blueberry, sweet plum, dark cherry and exotic spice with white and black pepper

Finish – Long, smooth and rich with great juicy fruit, soft drying-spice and a touch of minerality that lead to a supple dryness with soft flinty minerals and softly smoky fruit

Conclusion – Just when I thought we had tasted Starry Night’s best Zinfandel (we have had the great pleasure to feature a few in the past), along comes today’s 2007 Nervo Station Vineyard Zinfandel! This juicy style of Zinfandel is the sort the I love best. I especially love a juicy Zin when the fruit flavors are balanced and authentic, rather than overly-sweet or out of control. This wine holds it all together, beautifully, delivering a drinking experience that is sheer delight. Deep and unique aromatics combine with a plush feel, perfect acidity and delicious flavors in this wine, making it a perfect food companion or a conversation-inspiring solo-sipper. The grapes for this wine have formerly gone to the world-famous Ridge Vineyards, for their Zinfandel program. Now, the baton has been passed to Starry Night who has crafted an outstanding interpretation in today’s terrific Zinfandel.

Mission Report:

Consider this: We are very choosy about the wines that we show here. The vetting process is arduous and, more and more, we are turning wines away – if they do not meet or exceed our already high expectations.

Today’s wine comes to us from our friends at Starry Night Winery. When we first tasted their wines, they simply blew us away. We knew that a protracted screening would not be necessary. In such cases, we infiltrate the winery with extreme prejudice – and, most of the time, we come away victorious with cases of wine to share with you.

Starry Night proved a difficult target, however. It seemed that they had their own vetting to do. Long story short, after an extended get to know ya phase, we agreed that we should conduct a mission together. Today, we recognize Starry Night Winery as producing some of the finest wines we have tried.

Today I am thrilled to bring you Starry’s terrific Nervo Station Zinfandel, a wine that I don’t hesitate to call thrilling and beautiful. I hope that you enjoy it as much as we here at Wine Spies H.Q. have.

Cheers!

Wine Spies Winery Check:

The location of the Starry Night Winery, which you can visit by appointment only, can be seen in this satellite photo.

Wine Spies Vineyard Check:

The approximate location of the Nervo Station Vineyard can be seen in this satellite photo.

2006 Gundlach-Bundschu Winery Sonoma Valley Cabernet Franc

Mission Codename: Allow me to be perfectly Franc…

Operative: Agent Red

Objective: Return to Gundlach-Bundschu and retrieve their estate Cabernet Franc, a varietal that has quickly become a Wine Spies Operative favorite

Mission Status: Accomplished!

Current Winery: Gundlach-Bundschu

Wine Subject: 2006 Estate Cabernet Franc

Winemaker: Jeff Bundschu

Backgrounder: Its no secret that The Wine Spies love Gundlach Bundschu wines. This unique Sonoma Valley winery recently celebrated it’s 150th anniversary, making it one of the oldest and most well-respected wineries in the state. We love them for their people and for their wines, both of which are a delightful mixture of old-world and audacious.

As you know, Cabernet Franc is one of Agent Red’s favorite red varietals. Perhaps this is because its flavors are often rich, layered, complex and elegant. Or, perhaps he loves Cabernet Franc so much because it pairs so exceptionally with many different foods. One of the most notable things about Cabernet Franc is the fact that finding excellent examples can be very difficult. Read Red’s tasting notes and mission report below for the full intel on today’s superb wine

Wine Spies Tasting Profile:

Look – Perfect ruby red with a darker but perfectly clear heart. The deep color is concentrated right out to the rim of the glass. When swirled, the surface of the wine appears tight and bouncy. When it settles, it leaves behind tight clusters of chubby legs that hesitate for a moment – but then streak down the glass

Smell – Rich and bright, this aromatic wine shows off heady notes of bright red cherry, blueberry, black currant, red currant and blackberry bramble. These are held aloft by more subtle notes aromas of spice, earth and dried meats

Feel – Very cool and light-weight at first. Then, quickly mouthcoating and grippy as the wine shows off a bold medium body with a bright feel that lights up the palate as flavors cascade all around the mouth

Taste – Bright and slightly tangy, this delicious wine delivers a big and pleasing rush of flavors. This wine shows bright fruit of tart raspberry, blueberry, blackberry, boysenberry and young strawberry. These flavors intermingle with soft flavors of sweetwoods, earth and dried violets

Finish – This wine delivers a long and very flavorful finish. Many flavors and feelings progress across your palate, making this wine a dynamic, delicious and fun wine to imbibe. When the flavors finally do tail off, a delightful mineral-dryness is left behind – reminding you to take another generous sip

Conclusion – All of our operatives know just how much I love Cabernet franc. This love of the varietal also makes me notoriously selective when it comes to choosing a Cab Franc to feature here. Today’s GunBun Cabernet Franc represents everything that I love about the varietal; With great flavors and a bright acidity, this wine is a delight to drink on it’s own, but the acids make it the perfect companion to most meals. Gundlach Bundschu is very proud of this wine and more than one winery staffer told me that this is their favorite wine. It is easy to see why, and this is very high praise, as every GunBun wine I have had the pleasure to taste has been excellent. Pair with nearly anything or enjoy on its own.

Mission Report:

When we first infiltrated the Gundlach-Bundschu Winery in 2008, we came to recognize the passion that is apparent in each sip of their wonderful wines. Today, Gundlach-Bundschu is a Wine Spies favorite.

Below, you will find a recap of my first mission to Gundlach-Bundschu. First, however, I would like to provide you with an update on recent happenings at the Gundlach-Bundschu Winery.

Agent Green, our newest Wine Spies agent, heads up environmental initiatives for The Wine Spies. Green is keeps our operation in balance with the environment, and is always on the lookout for wineries that are employ or promote sustainable and renewable practices.

One of the wineries that caught Agent Green’s attention of late was, you guessed it, Gundlach-Bundschu. News of the planning and installation of an innovative new floating solar array was leaked to him by one of our moles at the winery, and Green even managed to intercept the following draft press release:

[the following is not meant for public display or reproduction]

Gundlach Bundschu Winery is celebrating their 150th anniversary by installing two solar arrays on their Sonoma estate, including the first Floatovoltaic™ installation in Sonoma County.

Designed and installed by SPG Solar, Inc. of Novato, CA, the 30kw Floatovoltaic system provides 100% of the power used by the winery’s water reclamation system. A series of ponds and man-made wetlands filters all the winery waste-water, ultimately recycling 70% for use in the vineyard. The new solar array secures 162 Sharp solar panels on pontoons that float on one of the ponds, generating enough power to fully power the pumps, monitors and other electrical needs of the system. When the ponds were first installed in 2006, electric bills were extremely high. Now, we expect a net-zero to $200 annual bill.

The second array, which went live on November 20th, is an 80kw system that now provides 60% of the winery power needs. Gundlach Bundschu pulled out 1.3 acres of five-year-old Dijon 667 Pinot Noir vines in July to install the system, which is roughly equivalent to $70,000 dollars’ worth of bottled Gundlach Bundschu wines annually.

Sixth-generation vintner and president Jeff Bundschu is continually, actively looking at every aspect of his business to promote conservation and eco-system health while producing the highest quality wines. “In addition to our existing practices in the vineyard and winery—eliminating pesticides, using biodiesel, recycling water, reducing packaging and using recycled materials—the solar program is another important step in our family’s goal to eventually become carbon neutral.”

Agent Green says, “Jeff Bundschu, you are my hero!”

Wine Spies Vineyard Check:

The location of the Gundlach-Bundschu winery can be seen in this satellite photo.

1996 Galante Vineyards Red Rose Hill Cabernet Sauvignon

Mission Codename: Lucky Thirteen

Operative: Agent Red

Objective: Return to Galante Vineyards in California’s beautiful Carmel Valley, raid their secret archives, procure an ample allotment their 1996 Red Rose Hill Cab for our Operatives

Mission Status: Accomplished!

Current Winery: Galante Vineyards

Wine Subject: 1996 Red Rose Hill Estate Cabernet Sauvignon

Winemaker: Greg Vita

Backgrounder: Our loyal Operatives know that we are huge fans of Galante wines. Whenever we can get our hands on their limited-production wines, we jump at the chance to feature them here. Today, we are proud to bring you a small quantity of Jack Galante’s exceptional 1996 Red Rose Hill Cabernet Sauvignon. This bright young wine is delicious and ready to enjoy now. Just be certain to buy a few bottles to lay down, and you’ll be rewarded! Read Agent Red’s tasting notes and mission report below to learn more about this superior Cabernet Sauvignon

Wine Spies Tasting Profile:

Look – Dark and foreboding, this wine shows a rich garnet hue, with a slightly opaque and inky heart. This wine has a softly bouncy surface that, when swirled, settles quickly, leaving behind uneven columns of skinny tears that move slowly down the edges of the glass

Smell – Red plum leads the nose to dusky and ripe red fruits of raspberry, dark cherry and smoky strawberry. These are held aloft by dried blood-red rose petals, herbaceous earth and soft brown spice

Feel – Soft, smooth and very wet it first. After about 30 seconds, long after the wine is swallowed, the feel transforms in your mouth, gradually drying all around the palate, as soft tannins make a gradual and subtle appearance

Taste – Deliciously and dusky, with flavors that move from sweet to tart, with smoky mixed red berries, plum, dried violets and soft spices

Finish – Evolving, as described above. Both feel and flavors change over long intervals, revealing qualities not present on initial sip. This effect is long-lasting and very intriguing

Conclusion – Today’s stellar Cabernet Sauvignon from our good friend, Jack Galante, is a rare treat. If you are a fan of Jack’s wines, or if you enjoy aged Cabernet Sauvignon, you will revel in today’s thirteen year old Red Rose Hill Cab. This wine has been preciously preserved in Galante’s own Top Secret wine cave in the Carmel Valley, keeping it at the perfect temperature and humidity for careful aging. I love the flavors and textures of this wine, particularly when coupled with the unique ways in which the wine evolves in your mouth. With flavors that emerge and a feel that transforms, this wine is a delight to carefuly savor, as new characteristics are revealed – long after the wine is sipped.

Mission Report

WINEMAKER INTEL BRIEFING DOSSIER

SUBJECT: Greg Vita

DATE OF BIRTH: 6/56

PLACE OF BIRTH: California

WINE EDUCATION: UC Davis

CALIFORNIA WINE JOB BRIEF: Winemaker/General Manager Spring Mountain Vineyards (1980-1994); made wine custom crush for numerous wineries including Frog’s Leap, Dunn, Tongi, Spottswoode, etc. I have been making wine with Jack at Galante Vineyards since they opened.

WINEMAKING PHILOSOPHY: Grow the finest grapes possible and let the fruit express itself in the wine.

SIGNATURE VARIETAL: Cabernet Sauvignon

CAREER HIGHLIGHT: 2001 Galante Vineyards “Blackjack Pasture” Cabernet Sauvignon

WINEMAKER QUOTE: “Always drink upstream from the herd!”

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WINEMAKER INTERVIEW

AGENT RED: Greetings, Greg. We are thrilled to be showing your 1996 Red Rose Hill today. Thanks so much for letting us raid your secret stash, and for taking some time to answer questions for our Operatives today.

GREG VITA: Thanks, Red. It is a pleasure to be working with you again today!

RED: Was there a specific experience in your life that inspired your love of wine?

WINEMAKER: My grandfather from Italy used to make wine in his cellar in Mt. Shasta and I used to love the smell of the grapes as I helped crush them in the cellar.

RED: And where did you learn the most about winemaking?

WINEMAKER: UC Davis

RED: What is your winemaking style or philosophy?

GREG: Grow the finest grapes possible and let the fruit express itself in the wine.

RED: What wine or winemaker has most influenced your winemaking style?

GREG: John Williams from Frog’s Leap.

RED: How long have you been making wine?

GREG: 30 years, but I’ve been drinking even longer!

RED: Tell me, what makes the Carmel Valley so special?

GREG: Without doubt it is the climate. In our Carmel Valley Appellation we have very cool nights and hot, dry days. This creates a long hang time for the grapes as we don’t normally harvest until well into October and even early November. The resulting wines have exceptionally good flavors and balance as the grapes have been allowed to mature naturally for a long time on the vine. Our wines exhibit unique and distinctive characteristics from our region.

RED: What is one piece of advice that you would give to someone that is considering a career as a winemaker?

GREG: Go work harvest somewhere and see how it feels. If you love it then it just may be a career you would want to pursue.

RED: What is occupying your time at the winery these days?

GREG: Harvest 2009! We also have several custom crush clients which keeps us busy.

RED: Please tell me a little bit about the wine we are featuring today

GREG: I recently opened a bottle of the 1996 Red Rose Hill and immediately found the wine extremely youthful. The color is bright and clear and the nose has a wonderful cedar wood and vanilla character to it. The flavors are reminiscent of bright red cherry and the wine still has solid tannins which show off its great structure. It is drinking at or near its peak. A truly remarkable wine from a very good vintage in Carmel Valley.

RED: What is your favorite pairing with today’s wine?

GREG: A good slow roasted leg of lamb.

RED: Please share one thing about yourself that few people know

GREG: I love fly fishing at my hideaway in the middle of the Frank Church Wilderness in Idaho.

RED: What is your favorite ‘everyday’ or table wine?

GREG: “Rancho Galante” Cabernet Sauvignon, but our Red Rose Hill is also an amazing wine.

RED: How would you recommend that people approach your wines, or wine in general?

GREG: Drink what you enjoy and explore wines from different areas.

RED: If you could choose any one wine to drink (regardless of price or availability), what would it be?

GREG: Chateau Haut Brion’s white wine (it is very reminiscent of our Sauvignon Blanc at Galante)

RED: What is the one question that I should have asked you, and what is your answer to that question?

GREG: How did I end up in Carmel Valley? The answer is that our family has owned a cattle ranch on the coast south of Carmel since 1912 and I live on the ranch. I have been making wine with Jack at Galante Vineyards since the early 1980’s.

RED: Thank you so much for your time. We learned a lot about you – and about your wine. Keep up the great work, we are big fans!

GREG: Thank you, Red. Now it’s back to the vineyards for me!

And, here, for your entertainment, is our original mission report, in which Agent Red first learns of Galante wines:

[note: be sure to read the following in your best cowboy voice]

Howdy Pardners! Agent Red here, reportin’ back from the range.

During a recent mission to infiltrate the notorious Galante Gang, I was known simply as ’Red’.

Why me? Well, match up my love for great red wines with the time I spent playing Cowboys and Indians as a child – and it was only natural that Central Command should chose me for this mission.

It had been rumored that Galante produced some of the best Cabernets in the state so I was sent to investigate. I arrived at the Galante Ranch where I was greeted by Cowboy Winemaker, Jack Galante. I told Jack right off that I was new in town and wanted to join his Gang. He looked somewhat skeptical when he noticed my shiny penny loafers, but after he sized me up, he invited me in for a tasting. (Note to self: Pay better attention to my disguises!)

Jack poured me a glass of his Cabernet Sauvignon (shouldn’t he serve it in a tin cup?). What struck me first was this wine didn’t have the overpowering aromas of chili pepper usually found in the Cabs of the Monterey region. Rather, I found sandalwood, oak, cherry, currant and rose. This is an aromatic wine that’s not afraid to boast about its character.

After some very skillful cowboy style sniffing and yelling “YEE-HAW!”, I went in for a taste. I was impressed. This is a very bright and flavorful wine that has a big mouth feel, with medium tannins and big tastes of cherry and berry.

I think that Jack was impressed with my cowboy manner. At least I think that’s why he was looking at me in that way. And, no, that’s not a Brokeback reference. Jack is all man.

This wine certainly gets my personal recommendation and I’m pretty sure that we’ll feature other Galante wines here in the future. Pair it with free range gourmet like pan-seared baked beans, cactus fritters or even a fine tumbleweed stew.

For a real Cowboy Cabernet that can be served with real cuisine, you should pick up a bottle or two. This is a wine that is ready to drink now, but could peak in just a few years.

Wine Spies Vineyard Check:

The location of the Red Rose Hill vineyards can be seen in this satellite photo.

2005 La Marcellina Sassocupo Chianti Classico Riserva DOCG

Mission Codename: Desperately Seeking Sassocupo

Operative: Agent White

Objective: Visit Fattoria La Marcellina and acquire their unique Sassocupo Chianti Classic Riserva

Mission Status: Accomplished!

Current Winery: Fattoria La Marcellina

Wine Subject: 2005 Sassocupo Chianti Classico Riserva DOCG

Winemaker: Fabio Castellacci

Backgrounder:

Chianti Classico DOCG is produced in one of the eight sub-regions in the Chianti region. This one hales from the Panzano in Chianti commune, in the Chianti hills about halfway between Siena to the south and Florence to the north. The DOCG requires that these wines range from 75-100% Sangiovese grapes and often is blended with Caniolo Nero, Trebbiano, Colorino, Malvasia or Cabernet Sauvignon (regular Chianti is limited to no more than 90% Sangiovese).

This Chianti Classico DOCG is 80% Sangiovese, 15% Caniolo, 5% Colorino and like has exceptional cellar potential. The finest Chianti Classico, such as this one, can age gracefully for up to 20 years and are also among the funnest food wines from Italy.

Wine Spies Tasting Profile:

Look – Dark plumy purple with ruby and garnet hues through its clear densely colored core. Along the edges the color fades to ruby then pink and when swirled, this springy and slightly thicker wine leaves long slender legs along the edges of the glass.

Smell – Redolent, perfumed and inviting aromas of dark tart and earthy bramble berries and floral violets lead off, then ripe and juicy dark cherry aromas emerges that are layered with complex notes of mild toasted oak, spice, licorice and cigar tobacco.

Feel – This full-bodied wine has finely grained tannins that spread to the far corners of the palate and coat the tongue that are immediately followed by bright tangy acidity and a kick of mild spice that lingers through to the finish.

Taste – Dense and bold, but also friendly and familiar flavors of tart and ripe earthy and spiced blackberry and black cherry and a hint of cranberry are integrated with mild toasted oak, black licorice, cigar tobacco and a hint of leather and zesty tar.

Finish – This wine finishes long with lingering tart and ripe dark fruit supported by this wines tangy acidity and textured tannins.

Conclusion – The 2005 Fattoria La Marcellina Sassocupo Chianti Classico Riserva DOCG is a delicious Sangiovese based wine that reminds us why these wines are perfect for foodies. vivid aromas, a textured structure and tangy complex flavors will pair well with anything you create with Italian influence. We paired this lovely wine with two pastas, the first topped with lamb ragu and the second a Porcini mushrooms with black truffle olive oil. Cin Cin!

Mission Report:

Word came in from OPS to head south from Florence and find Sassocupo… I had heard rumors of Sassocupo, but wasn’t sure what exactly what he or she, or it was. The rumors ranged from a Sasquatch type creature that wrecked havoc in the area to a small ground mole that raided vineyards in search of a tasty meal. I had no idea what to expect.

My local asset on the ground, Agent Baco Noir promoted the Sasquatch theory, I think in an effort to not only intimidate me but also, as I found out later, to as part of her ongoing game with me. Baco informed me that she had a lead and insisted that I be prepared for outdoor activities (think Man v. Wild), but I wasn’t worried, heck this was Tuscany, how wild would it get, not to mention, my local asset never wore anything less than 4 inch heels, regardless of the terrain.

We ventured forth on our Vespas through the winding hills of the Chianti region, and we approached a vineyard in the Panzano in Chianti commune. From here we went on foot, and walked into a carefully tended Sangiovese vineyard. Then things started to get strange, I started hearing grunts and other not-so-natural sounds. She took up a position behind me and pushed me forward. The noises continued and in the distance I could see a small worn-out barn.

”There, in the barn”, She pointed… “My contact said to check there…”

As I opened the creaky door, a thin ray of sunlight lit only a portion of the otherwise dark and dusty barn. I took a step in and the door slammed shut with a shudder, both from the barn and also up my spine. Just then, Baco, goosed me by grabbing me from behind and scared the, well, better discretion says I cannot describe….

As she laughed, the door opened, and the Castellacci family emerged with big smiles and said ”let’s go and meet Sassocupo”, as they presented me a bottle of their Chianti Classico Riserva, named Sassocupo.

Mystery solved, and a delicious mystery it was.

Wine Spies Vineyard Check:

The location of the Fattoria La Marcellina can be seen in this satellite photo.

2004 Stonegate Winery Reserve Cabernet Sauvignon

Mission Codename: Kingdom’s Gate – Redux

Operative: Agent White

Objective: Secure a exceptional Diamond Mountain Cabernet for our operatives.

Mission Status: Accomplished

Current Winery: Stonegate Winery

Wine Subject: 2004 Diamond Mountain Reserve Cabernet Sauvignon

Backgrounder:

The Diamond District AVA (American Viticultural Area) sits at the northern most tip of the Napa Valley, in the Mayacamas Mountains. The higher elevation of the region sees more direct sunlight and less cooling that the rest of the valley, leading to the production of some of the most concentrated and delicious Cabernet Sauvignon in the entire Napa Valley.

Wine Spies Tasting Profile:

Look – Dense, deep purple and almost black with a dark but clear core with garnet hues that reflect when held to the light. Along the edges the color becomes deep garnet and when swirled, widely spaced thin legs streak down the side of the glass to the wine below.

Smell – Bold and well developed aromas of spiced and earthy black fruit including blackberry and black cherry. An almost meaty savory/spice quality adds to the complex nose with hints of toasted oak, cigar box tobacco, smokey herbs and a touch of dusty minerality.

Feel – This full-bodied wine is dry, smooth and rich with finely grained and textured tannins interlaced with a distinct minerality that makes Diamond Mountain wines so unique. Balanced acidity and a touch of spice emerge as this well-structured wine spreads across the palate.

Taste – Vivid earthy and spiced black fruit leads of the as notes of toasted oak. Smokey tobacco and herbal notes round out the complex but balanced flavors of this wine. Spicy pepper and mineral notes present at mid palate and linger long into the finish.

Finish – Long and lingering with this wine’s spiced and earthy fruit supported by rich and textured tannins and spice.

Conclusion – The 2004 Stonegate Diamond Mountain Reserve Cabernet Sauvignon is definitely representative of Diamond Mountain’s rich, dense and complex flavored fruit. A solid structure with mouth-coating tannins that linger long into the finish. Pair this lovely wine with braised short ribs and smokey grilled veggies. Enjoy this wine now and for the next ten years as its flavors will continue to evolve and develop.

Mission Report:

For nearly 36 years, Stonegate Winery has been a Napa Valley legend, known for producing the finest estate Cabernet Sauvignon and Petite Verdot. While it led the charge in the early 1970s, today the winery is experiencing a resurgence. The exact details are highly classified, however.

Unless you have double top secret clearance, you won’t be able to read today’s complete mission report. Suffice it to say, all will be revealed – in time.

For now, you may content yourself with today’s exceptional 2004 Reserve Petit Verdot, a wine of wonderful balance, delicious flavors and layers of rich aromatics.

How were we able to procure an allotment of this incredible and mysterious wine? We could tell you, but, you know…

Meanwhile, please stay tuned, and expect another great Stonegate wine – and the full skinny on this mysterious winery – in the near future! And, take it from me, you do NOT want to miss out on today’s great selection. Its that amazing.

Wine Spies Vineyard Check:

The location of Napa Valley’s Stonegate Winery can be seen in this satellite photo.

2005 Ahnfeldt Wines Napa Valley Merlot

Mission Codename: Heartfeldt

Operative: Agent Red

Objective: Return to Ahnfeldt Wines of Napa, California. This time retrieve their astonishingly great 2005 Napa Valley Merlot

Mission Status: Accomplished!

Current Winery: Ahnfeldt Wines

Wine Subject: 2005 Ahnfeldt Wines Merlot

Winemaker: Craig MacLean

Backgrounder: To true wine lovers, Merlot is one of the finest wine varietals in the world. Today, Merlot continues to sell in record numbers across the US, outpacing all other varietals. Merlot is sincere wine for serious wine drinkers. If you have never had a great Merlot, we encourage you to embrace today’s superb example. Read Agent Red’s mission report, immediately following his tasting notes.

Wine Spies Tasting Profile:

Look – Deep garnet. When held up to the light, the wine shows a heart of pure, clear ruby. When swirled, this wine shows off a tight surface that settles fast, but keeps spinning at its core. When it does settle, it leaves behind a cascade of skinny legs that take a long time to emerge – before the crawl slowly down the glass

Smell – Dusky, deep and ultra-lush, with rich aromas of dark cherry, overripe blackberry, red plum, sweetwoods and mild spices. Under these are mild hints of earth, mushroom and tomato stem

Feel – Soft, plush and very round, this wine start light at first and then grips gently at the edges of the mouth and cheeks as it coats the mouth all over. The wine shows off balanced tannins that introduce a slight dryness, making your mouth water

Taste – This wine leads off with a dark rush of mixed red and black fruit from the nose, with beautiful pronounced flavors that really shine through on the mid-palate, making the wine not only delicious, but also very interesting in the mouth

Finish – Very long and ultra-plush, with big mid-palate flavors that linger long after the wine is gone

Conclusion – Gorgeous! This is another great wine from our good friends at Ahnfeldt. Bruce and his team prove their prowess each time we show their wines here. Today’s Merlot is a superb example of just how incredible a well-built Merlot can be. We tasted the wine blind here at Wine Spies HQ. All of our Agents were blown away by the wine, commenting on how tasty and well-balanced is was. Overall, this wine provides a superbly well-rounded experience, delivering a drinking experience that is not only tasty, but also unique and great fun. The mid-palate rush of flavors is an experience on it’s own. Couple this with the wine’s deep aromatic profile, great flavors and tender feel and you have a wine that delivers a fantastic drinking experience.

Mission Report:

WINEMAKER INTEL BRIEFING DOSSIER

SUBJECT: Craig MacLean

DATE OF BIRTH: April 14, 1958

PLACE OF BIRTH: San Diego

WINE EDUCATION: B.S. in Plant Science U.C. Davis; M.S. in Enology U.C. Davis

WINEMAKING PHILOSOPHY: Make wines that exhibit intensity, complexity and balance. Most important is balance: balance of tannin/acidity/alcohol; balance of age-ability/food pairing/approachability.

SIGNATURE VARIETAL: Bordeaux Blends

CAREER HIGHLIGHT: Making the Wine Spectator Merlot of the Year (Ahnfeldt 2002 Merlot – 94 pts)

WINEMAKER QUOTE: There may be some objectivity to wine quality, but it really comes down to what you enjoy. It’s also true that you become more objective with more experience.

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WINEMAKER INTERVIEW

AGENT RED: Greetings, Craig. We are thrilled to be showing your 2004 Ahnfeldt Cab today. We LOVE the wine. Thanks so much for taking some time to answer questions for our Operatives today.

CRAIG: My pleasure.

RED: Was there a specific experience in your life that inspired your love of wine?

CRAIG: I joke around and say that I went from Budweiser to Bordeaux overnight. I was introduced to mainly European wines when I was 25 years old and later got into California wines. I love both, but there’s a certain elegance and finesse to European wines that I really appreciate. I very much enjoy California wines that have that quality as well.

RED: And where did you learn the most about winemaking?

CRAIG: My UC Davis enology education created a wonderful foundation of winemaking technical knowledge. As far as the actual winemaking aspect, I am always learning and there is no end to it.

RED: What is your winemaking style or philosophy?

CRAIG: My goal is to make wines that reflect the individual vineyard and vintage; wines that have a a sense of place; concentration and elegance, power and finesse, and above all balance.

RED: What wine or winemaker has most influenced your winemaking style?

CRAIG: Wines that completely blew my mind at the time were the 1980 Ridge “York Creek” Cabernet Sauvignon (tasted in 1984 when I entered the master’s program at Davis); and the 1990 Chateau Margaux (tasted in 1994 while winemaker at Cain). I have always wanted to make wines that have that much concentration and elegance.

RED: How long have you been making wine?

CRAIG: My first winemaking position was in 1990 at Cain.

RED: Who do you make wine for?

CRAIG: I make wines based on my palate and what a vineyard tells me the wines from there want to be.

RED: Tell me, what makes the Napa Valley so special?

CRAIG: Napa Valley has one of the best winemaking climates on earth. But, ultimately it’s the people that make the place. There are so many great people in this business. It’s a tight-knit community and many of my friends are also involved directly in buying and selling wine products like barrels and grapes.

RED: What is one piece of advice that you would give to someone that is considering a career as a winemaker?

CRAIG: Go for it, be patient, trust your gut, and pace yourself.

RED: What is occupying your time at the winery these days?

CRAIG: On the front burner is bottling, on the back burner is the 2009 harvest. It’s looks like it could be an amazing year, for those who know how to make wine in a cool year.

RED: Please tell me a little bit about the wine we are featuring today

CRAIG: It’s a blend of Cabernet Sauvignon from two vineyards in the south-east corner of Napa – the Coombsville District. The relatively cool conditions there allow for long hang-times which result in dark, concentrated wines. I blended in 8% Merlot from the amazing Hardman vineyard for complexity and softness.

RED: What is your favorite pairing with today’s wine?

CRAIG: Medium-rare Rib-eye with a shallot/shitake/cabernet reduction sauce accompanied with oven roasted baby pink potatoes and a side of greens like broccoli rabe.

RED: Please share one thing about yourself that few people know

CRAIG: I used to be a competitive roller skater

RED: What is your favorite ‘everyday’ or table wine?

CRAIG: Sauvignon Blanc, you can find a style for every meal or drink it by itself while cooking.

RED: How would you recommend that people approach your wines, or wine in general?

CRAIG: In general, see how long you can hold a wine in your mouth before it becomes dilute or when your palate is overwhelmed by the tannins, acid or alcohol. Mostly, you’ll find that you can hold my wines in your mouth for a looooong time. Again, balance.

RED: If you could choose any one wine to drink (regardless of price or availability), what would it be?

CRAIG: Chateau D’Yquem

RED: What is the one question that I should have asked you, and what is your answer to that question?

CRAIG: What’s the most important thing about wine? Answer: it brings people together and helps us deal with the stress of modern life.

RED: Thank you so much for your time. We learned a lot about you – and about your wine. Keep up the great work, we are big fans!

CRAIG: *Thank you, Red.

Wine Spies Vineyard Check:

The location of the vineyard where today’s wine was born can be seen in this satellite photo.

2002 St. Clement Vineyards Progeny Cabernet Sauvignon

Mission Codename: Leader of Mt. Veeder

Operative: Agent White

Objective: Secure a library vintage of St. Clement Vineyards’ Mt. Veeder Cabernet Sauvignon

Mission Status: Accomplished

Current Winery: St. Clement Vineyards

Wine Subject: 2002 Cuvee Prometheus Cabernet Sauvignon

Winemaker: Danielle Cyrot

Backgrounder:

Mt. Veeder, located on the eastern slopes of the Mayacamas range has a climate that is cooler than the valley floor below. This climate and the more difficult (less fertile) volcanic mountain soil influence the flavors of the wines from this region. Most known for both Chardonnay and Cabernet Sauvignon, Mt. Veeder is known for producing grapes of exceptional character and intensity.

Wine Spies Tasting Profile:

Look – Dense and dark purple, almost black with an inky core. Along the edges, just a little light shines through revealing a dark purple-burgundy color. When swirled slow fat legs of varying speeds thin as they descent to the wine below.

Smell – Medium-bold in intensity with a whiff of blueberry that hits immediately upon opening. As the aromas settle, scents of ripe dark fruit are interlaced with wild anise, cedar box, black tea, tobacco, toasted oak, and smoked herbal notes.

Feel – This full-bodied wine is smooth and dry with finely textured firm tannins and balanced acidity that spreads across the palate. There are hints of this wine’s structured texture long into the finish.

Taste – Rich and dense with deeply extracted ripe blackberry and black-cherry (and other dark fruit) layered over oak, smoky herbal notes, tobacco, mocha and cedar box flavors. Earthy minerality that are both tasted, and more importantly, felt, mild spice and anise are well integrated with this wine’s classic mountain fruit.

Finish – This wine is clean and has a solid textural quality from the fine-grained tannins. Notice lingering fruit, herbs, and spice notes and minerality.

Conclusion – The 2002 St. Clement Vineyards Cuvee Prometheus Cabernet Sauvignon from Mt. Veeder’s Progeny Vineyards shows much of the Terroir character that makes the region’s fruit so well loved. Great textured tannins that linger long and hold the dense extracted fruit and other complex flavors makes this classic Cab a joy to drink and savor. Enjoy this lovely wine now or cellar for another ten plus years.

Mission Report:

The following is an extract from our first-encounter mission report, in which Agent White first becomes acquainted with our now-good friends at St. Clement:

It was perhaps the strangest of locations to start a wine mission. I entered the church and as the instructions indicated, I was to go to the second pew and show penance. As I knelt, in the pew, I noticed a book with a bookmark in it. Looking more closely, it was a history of the Papacy and the page that was bookmarked was about Pope Clement I (Clemens Romanus), who is also known as St. Clement. No being sure if this was the clue, I stayed for another hour and beyond the woman practicing on the organ, nobody came or went from the church.

Back at HQ, I entered in our research computer the search term ‘Clement’ and found that indeed, the bookmark was a clue. All signs pointed in the direction of St. Clement Vineyards in Napa Valley. We had an asset who could get us some additional intel so I PIN messaged Agent Malbec and within a few hours a courier had delivered a bottle of the St. Clement to our front company.

The bottle was immediately taken to the lab for analysis. The results were clear; It was an almost perfect wine, with fruit from one of the best vineyards in Napa. St. Clement had been on our radar for a couple months. Their winemaker Danielle Cyrot, with a long lineage of European winemakers was making quite a name for herself.

But as we always say, the proof is in the juice… Lab results, research, walks through the vineyards are all nice, but its in the glass that matters… Well, there’s no knelling for St. Clement wines. After tasting it, we were jumping for joy.

Wine Spies Vineyard Check:

The approximate location of the St. Clement Vineyards can be seen in this satellite photo.

2008 Willowbrook Cellars Sonoma Mountain Pinot Noir

Mission Codename: The Ultimate Raid

Operative: Agent Red

Objective: Secure another outstanding World Exclusive Pinot Noir, before competing agencies even know that the wine exists

Mission Status: Accomplished!

Current Winery: Willowbrook Cellars

Wine Subject: 2008 Pinot Noir – Silver Pines Vineyard – Sonoma Mountain

Winemaker: Joseph C. Otos

Backgrounder: The Wine Spies often receive intelligence reports from deep cover Operatives throughout the wine world. When we received a communique that Willowbrook was readying their newest Pinot Noir release, Agent Red was dispatched immediately to secure an exclusive allocation. Not only did he manage to abscond with most of the available wine, he was able to secure a very special price for Wine Spies Operatives! Read Red’s tasting notes andwinemaker interview below

Wine Spies Tasting Profile:

Look – Ruby red with perfect clarity through its heart. This wine shows off glinting edges and a tight surface that, when swirled, settles quickly, leaving behind chubby legs that speed down the glass

Smell – Deep, lush and very aromatic with a rich nose of dusty blueberry, raspberry, tart cherry, fresh earthen anise, subtle espresso, dried meats and the slightest flinty gunpowder

Feel – Light and fine up-front then plush tannins gradually appear, gently drying the tongue and the top of the palate, with a combination of soft dryness and a soft creaminess

Taste – Delicious, big and juicy, consisting of Bing cherry, light plum, smoky blueberry, tart strawberry and soft herbs, with mildest leather and soft flint

Finish – This wine has a fine to medium finish that starts big with a slight tartness and great fresh fruit – but then goes wide as it turns soft, elegant and slightly dry

Conclusion – For such a young wine, today’s Pinot Noir from Willowbrook is really quite superb. At today’s price, prepare to be very impressed. While slightly youthful, I declare that this wine is ready to drink now. With big flavors and a really pleasing feel, this is a wine to sip and savor. I found myself, however, enjoying it in big gulps, too! With a bright acidity and an easy attitude, this is a great and flexible food wine, lending itself to pairings with finer meals or even more robust offerings such as grilled meats.

Mission Report:

WINEMAKER INTEL BRIEFING DOSSIER

SUBJECT: Joe Otos

DATE OF BIRTH: 10/74

PLACE OF BIRTH: Los Angeles CA

WINE EDUCATION: None

CALIFORNIA WINE JOB BRIEF: Ravenswood from 95-98, wellington Vineyards 98-01, Willowbrook 01-present

WINEMAKING PHILOSOPHY: Find unique vineyards from amazing appellations and make a wine that will represent the area and my style, which is big fruit, big aromas and complimentary oak.

SIGNATURE VARIETAL: Pinot Noir

CAREER HIGHLIGHT: Being able to con a couple of retired business men into starting a winery with me when I was only 26.

CAREER HIGHLIGHT: Since I don’t enter my wines in for review, it would have to be going 3 for 3 gold at the Sonoma County Harvest Fair.

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WINEMAKER INTERVIEW

AGENT RED: Greetings, Joe. We are thrilled to be showing your Silver Pines Pinot Noir today. Thanks so much for taking some time to answer questions for our Operatives today.

JOE: My pleasure

RED: Was there a specific experience in your life that inspired your love of wine?

JOE: It started when I moved to Sonoma County. I was nearly 21 and out hiking with some friends in Sonoma Valley. After the hike, being covered in sweat and dust, my friend asked if I’d want to go wine tasting. I told I didn’t have any money. He then told me that there was no charge, so I was all game. After visiting three wineries, it sparked an interest. I started then tasting and looking more at wine. In the next few months, after I turned 21 I started working at Ravenswood and within a year I was making wine in my buddies old chicken coup.

RED: And where did you learn the most about winemaking?

JOE: I’d say I’m still learning. In 2004, my business partner John Tracy, purchased a custom crush facility. And in this facility I’m working along some of the premiere winemakers in California and we all share information and give advice. I try not to get stuck with one particular philosophy and like to adapt and incorporate what I see and learn from others to help me achieve my goal with wine.

RED: What is your winemaking style or philosophy?

JOE: For me wine is all about aromatics. If I’m not enticed by the aromas I feel the wine is just lacking. Once I achieve this, I then look to make the seamless. Meaning to bring the fruit, body and length of finish together in a manner as to not have any abrupt changes.

RED: What wine or winemaker has most influenced your winemaking style?

JOE: There are two winemakers whose philosophies have influenced me. The first is Chris Loxton whose attention to detail and overseeing every detail and controlling the ferment taught me power on consistency. The other is Joel Peterson, who showed that making wine exclusively by the book can be a little boring at times and that to have complex and exciting wines you sometimes have to take risks.

RED: How long have you been making wine?

JOE: Commercially since 2001, as a home winemaker for 13 years

RED: Who do you make wine for?

JOE: I make wine in a style that I enjoy and hopefully others will find it enjoyable.

RED: Tell me, what makes the Sonoma Mountain so special?

JOE: Sonoma Mountain is a warmer appellation than most parts of Sonoma county, but what it gets in warmth it makes up for with wind. So the growing season is extended due to the great winds that come up through Petaluma every afternoon. These winds slow down the ripening and extend the hang time and provide the grapes with additional time for flavor development.

RED: What is one piece of advice that you would give to someone that is considering a career as a winemaker?

JOE: Good Luck. There are a huge amount of people who want this job and a huge amount of people who have the knowledge to be winemakers. It’s not just knowledge from a book that makes a winemaker great, it is taking that knowledge and adapting it, applying and modifying it to meet your needs. Wine changes and you need to be able to change with it.

RED: What is occupying your time at the winery these days?

JOE: Besides being the winemaker, I’m also the sales manager. Right now I’m working on harvest as well as trying to maintain sales.

RED: Please tell me a little bit about the wine we are featuring today? I love it by the way!

JOE: Thanks! This is the first Silver Pines Pinot Willowbrook has bottled and it is the first wine I’ve done were I’ve worked with another winemaker, Greg LaFollete. He has worked with the Silver Pines fruit for the entire life of the vineyard and helped with the initial ferment, I then came along prior to bottling and put the finishing touches on the wine.

RED: Gregs name pops up with alarming frequency around here. I think that we should recruit him to become a deep cover Operative! What is your favorite pairing with today’s wine?

JOE: This is a very big Pinot Noir and should be paired with some rich red meat. RED: Please share one thing about yourself that few people know

JOE: I’m about to have my first child with my wife.

RED: Congratulations! Tell me, what is your favorite ‘everyday’ or table wine?

JOE: Beer, IPA or Red Ales.

RED: You know what? I secretly crave beer sometimes myself! It seems to be a hazard of the job. How would you recommend that people approach your wines, or wine in general?

JOE: Don’t worry about what people say is good. If it tastes good drink it and if it only 80 points, but you love it. It is a great wine to you and that is all that matters. Wine is completely subjective and it only matters how much you like it.

RED: If you could choose any one wine to drink (regardless of price or availability), what would it be?

JOE: I must say I really like Shafer Hillside Select Cab.

RED: What is the one question that I should have asked you, and what is your answer to that question?

JOE: It is a question I get asked every time I walk out my door. “ How tall are you?” I’m 6’8”

RED: Thank you so much for your time. We learned a lot about you – and about your wine. Keep up the great work, we are big fans!

JOE:Thank you and great talking with you.

2005 Bennett Lane Winery Maximus Red Feasting Wine

Mission Codename: Spartacus!

Operative: Agent Red

Objective: Scour the Napa Valley, in search of a 90+ Point red blend fit for an Emperor

Mission Status: Accomplished!

Current Winery: Bennett Lane Winery

Wine Subject: 2005 Maximus – Red Feasting Wine

Winemaker: Rob Hunter

Backgrounder:The Napa Valley, best known for producing world-class Cabernet Sauvignon, also produces some of the finest red blends available. For today’s fantastic wine, Agent Red was dispatched to Bennett Lane Winery in Calistoga at Napa Valley’s northern end. An homage to the Roman Emperor Magnus Maximus, Bennett Lane’s 2005 Maximus is a wine fit for roman nobility – and for you

Wine Spies Tasting Profile:

Look – A beautiful deep and darkest garnet, with deeply concentrated color right through its heart and all the way out to the edges of the wine. When swirled, this wine shows a tight surface that settles quickly, unevenly-spaced skinny legs that streak down the glass

Smell – A deep rush of dusky aromas, leading with dark blackberry, darkest dusty cocoa powder, dark plum, ripe cherry, soft spice, vanilla and soft oak

Feel – Soft and wet on the initial attack, then the wine settles in all around the mouth as lush tannins take hold at the edges of the tongue, coating the entire palate and drying the lips with a fine slate mineral feel

Taste – Bold and darkly delicious at first, the bright and juicy as flavors transform on the palate! Led by concentrated dark mixed berries, plum, dark cherry, soft vanilla, flint, soft cedar and softer oak, all complimented by soft raspberry and soft spices of cinnamon and clove with a hint of black licorice

Finish – Starts dark and very concentrated, then brighter and more juicy as dark transforms to bright fruit. Gradually, flavors fall off, leaving behind a fine minerality and flavors of spice, fresh herbs and soft oak

Conclusion – This is a big, bold, juicy and darkly delicious red wine! The wine carries its name well, delivering an experience that does not pussyfoot around your senses. Bennett Lane calls this wine a Red Feasting Wine. While this is an apt name, we contend that the wine itself is the feast. Rich and dark, this wine is perfect for solo-sipping, but it also has enough balance and acidity to make it an easy companion for a hearty meal. I would recommend this wine as a compliment to a great steak or a rich mushroom pasta. If you enjoy fantastic and deliciously robust red wines, this Napa Valley blend from Bennett Lane would please even the pickiest Roman Emperor!

Mission Report:

WINEMAKER INTEL BRIEFING DOSSIER

SUBJECT: Rob Hunter, Bennett Lane Winery

DATE OF BIRTH: Ahem, cough cough, January, 1960, but really, I look and act MUCH younger, Like 1970!!

PLACE OF BIRTH: San Francisco, CA

WINE EDUCATION: UC Davis, BS, Winery & Vineyard Management (Three Majors of Enology, Viticulture & Agricultural Economics)

CALIFORNIA WINE JOB BRIEF: Internships Woodbury Winery, Dom. Chandon & Schramsburg. Asst Winemaker Groth V & W (83-86). Winemaker Robert Keenan(86-90), Lyeth (90-92) & Markam93-97). VP & Dir. Of Winemaking Sterling Vineyards(97-04). Winemaker @ Bennett Lane (2004 – present

WINEMAKING PHILOSOPHY: To highlight varietal fruit flavor by picking at flavor maturity rather than numerical ripeness.

SIGNATURE VARIETAL: Bordeaux Red and Aromatic White Wines.

CAREER HIGHLIGHT: Helping make the Groth 1985 Reserve Cabernet Sauvignon, the first US Robert Parker 100 point Wine.

CAREER HIGHLIGHT: Being elected to be the President of the Napa Valley Wine Technical Society. I nearly flunked Biochemistry 101B, had a horrible time with Chemistry overall, and never thought or even still think of myself as a “technical” type of Winemaker!!

WINEMAKER QUOTE: “My wines show my passion for perfection! One can never achieve true perfection, but they can strive for it through excellence. But you must always remember to keep your sense of humor!! Humor is infectious. Humor and Passion are the keys to life!”

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WINEMAKER INTERVIEW

AGENT RED: Greetings, Rob. We are thrilled to be showing your Maximus today. We are already big fans of your wines, and the red Maximus is delicious. Thanks so much for taking some time to answer questions for our Operatives today.

ROB HUNTER: Thanks, Agent Red!

RED: Was there a specific experience in your life that inspired your love of wine?

ROB: Yes, during my First internship working for Russ Woodbury.

RED: And where did you learn the most about winemaking?

ROB: Probably working for Nils Venge at Groth. I learned about Winemaking at Davis, I learned how to make wine from Nils.

RED: Nils is a hero of ours, as is his son, Kirk. Nils is a great mentor to have! What is your personal winemaking style or philosophy?

ROB: To highlight the Varietal’s fruit flavor while taking a minimalistic approach in the cellar. Don’t over oak or over work the wines.

RED: What wine or winemaker has most influenced your winemaking style?

ROB: The wine was the 1980 Silver Oak Cab Sauv – Alexander Valley. The Winemaker was Nils Venge, and later on Greg Fowler.

RED: How long have you been making wine?

ROB: Since 1981, so that’s 29 years!!

RED: Who do you make wine for?

ROB: Predominantly Bennett Lane. That’s my “real job”!! I have my my own brand, Hunter III Wines, I also run my family’s Winery, Robert Hunter Winery, in Sonoma Valley, and I consult for Charter Oak Winery and Y3 Winery.

RED: Tell me, what makes the Napa Valley so special?

ROB: Napa Valley has such a vast array of soil types and micro-climates that make it a wonderful patchwork quilt of unique viticultural areas to chose from.

RED: What is one piece of advice that you would give to someone that is considering a career as a winemaker?

ROB: Study up, and find a small Winery where you can intern at. Then watch and learn. Make sure not to ask too many questions!! (Winemakers can be moody souls when they get busy!)

RED: What is occupying your time at the winery these days?

ROB: Getting ready for grapes to come in.

RED: Yes, harvest is upon us!

RED: Please share one thing about yourself that few people know

ROB: I was almost an opera singer.

RED:What is your favorite ‘everyday’ or table wine?

ROB: Chardonnay, Bennett Lane Reserve, of Course!!

RED: How would you recommend that people approach your wines, or wine in general?

ROB: With appropriate stemware. Poor stemware drives me crazy. You might as well drink it out of a coffee mug.

RED: If you could choose any one wine to drink (regardless of price or availability), what would it be?

ROB: Sauternes.

RED: What is the one question that I should have asked you, and what is your answer to that question?

ROB: What is your favorite type of cheese to go with wine? Morbier. It goes great with ANY wine, red, white, sauternes, even port!!

RED: Thank you so much for your time. We learned a lot about you – and about your wine. Keep up the great work, we are big fans!

ROB: Thank you, Agent Red. Looking forward to our next infiltration!

Wine Spies Vineyard Check:

The location of the Bennett Lane Winery can be seen in this satellite photo.

2006 Cave De Cairanne Selection Camille Cayran Gigondas AOC

Mission Codename: Growing History

Operative: Agent White

Objective: Visit the history vineyards of Cave De Cairanne and acquire some of there historic wines.

Mission Status: Ongoing…

Current Winery: Cave De Cairanne

Wine Subject: 2006 Selection Camille Cayran Gigondas AOC

Backgrounder:

The Gigondas AOC is located just across the river from the famed Chateauneuf-du-Pape appellation and adjacent to the famed villages of Lirac and Tavel. Under the watchful eye of the dramatically rugged Dentelles de Montmirail, known for its lacy look and not teeth as most visitors assume (Dentelle means lace, dents means teeth in French).

The wines of Gigondas must be made with no more than 80% Grenache, at least 15% of Syrah and Mourvedre with the remainder being no more than 10% of any local grape except Carignan. This wine is 80% Grenache, 10% Syrah and 10% Mourvedre.

Wine Spies Tasting Profile:

Look – Brilliant garnet with ruby red reflections through its deep but clear core. Along the edges, the color remains a deep ruby red. When swirled, this springy wine leaves medium legs of varying speeds along the edge of the glass.

Smell – Medium in intensity with perfumed aromatics of fresh red fruit layered over exotic spice, fresh floral notes, earthy minerality a touch of oak and mocha and hints of mild black licorice.

Feel – This medium-to-full bodied dry wine has a smooth and rich feel with firm textured tannins that spreads across the palate and is complimented by good acidity, minerality and a spicy lick that hits the tip of the tongue that lingers into the finish.

Taste – Rich and fresh flavors of red fruit, including red raspberry, strawberry and red cherry that are well integrated with classic old-world Terroir driven earthy and spicy flavors. Mild toasted oak, black licorice, black olive and some pepper emerge as you explore this wine’s flavors.

Finish – Clean with a medium long with lingering minerality and textured tannins that hold the fresh fruit and classic old-world flavors and invite sip after sip.

Conclusion – If you are a fan of old-world Chateauneuf-du-Pape, you owe it to yourself to try this classic wine whose Grenache fruit really shines. The 2006 Cairanne Selection Camille Cayran Gigondas shows nice balance between its fruit and old-world Terroir driven flavors. Give this wine some time to open up and you’ll find a wine that is perfect for pairing with the richest of sheep’s, goat’s and other ripe cheeses, charcuterie, and pâté.

Mission Report:

The Wine Spies are always excited when our assets bring us exclusive wines (today’s selection is only available at retail through The Wine Spies) of character and distinction, especially when they are from regions and Terroirs that have real history.

The Gigondas AOC, often overlooked by its neighbor Chateauneuf-du-Pape is just one of those places. While we love Chateauneuf-du-Pape, we find that the wines from Gigondas, while having similar flavors are not as intense on the palate. That’s not to say that these wines lack focus, quite the contrary. These wines are approachable and fun but also show classic aromas and flavors that we love so much.

Be on the lookout for a few other wines from Cave de Cairanne as we were impressed with their whole line up.

Wine Spies Vineyard Check:

The location of the the Gigondas AOC in France’s southern Rhone can be seen in this satellite photo.