The Wines of Chile: Casablanca Valley at Puro Chile

Pablo Morande first planted vines in Casablanca Chile in 1982 where he introduced Chardonnay, Riesling and in 1986 the first Sauvignon Blanc. He did this in a time and place where no one would have believed he would succeed. There was virtually no rainfall, poor vegetation, frosts in winter and extreme swings of temperature between day and night. But Pablo saw the similarities to Carneros California, and took the calculated risk. The qualities Casablanca had in its favor was its terroir. It is one of high humidity, 75% to 65% because of the proximity to the coast. And the valley forms with the Andes to create a perfect climate for fog which blocks solar radiation, especially in the western regions. In general the soil is clay and granite in the west and sand and loam in the east. The rest is history.

This past week we gathered at Puro Chile to sample 4 Sauvignon Blancs and 3 Pinot Noirs from the Casablanca valley, here are my tasting notes:

Veramonte Reserva Sauvignon Blanc 2011
21 miles from the coast in the eastern section known as Alto Casablanca, visibly clean and clear, on the nose vaguely pineapple, honeydew melon with citrus lime, and refreshing flavors especially banana, some spice, verdant herbs and a creamy factor. 13.7% alcohol, a bottle costs $12 to $15.

Casas Del Bosque Pequenas Producciones Sauvignon Blanc 2011
In the western region about 10 miles from the ocean, the air is cool and soil is ancient composed of granite, volcanic matter and clay. After hand picking the juice is in contact with skins for 4 days, fermented in stainless steel then on the lees in barrels for 2 months. Liked this one quite a bit, showed earthy aromas of cat pee, with briny salt water, and passion fruit with flavors of spice, toast and melon. $25 per bottle with 13.7% alcohol.

Kingston Family Cariblanco Sauvignon Blanc 2010
With vines first planted in 1998 this Sauvignon Blanc is fermented in combination of small stainless barrels, small jacketed tanks (that hold about 6 barrels worth of juice) and a few new oak barrels, just to add a little texture, and aged on the yeast lees.
Showing aromas of raw wood, a pleasant minerality, muted tones of grapefruit and citrus, good body and grassy flavors, and a good long finish. $17 per bottle, 14.3% alcohol.

Cono Sur 20 Barricas Sauvignon Blanc 2009
In this cool climate 2009 was apparently a hot year, yielding subtle aromas and clean fresh flavors exhibiting a tree bark green, which makes sense since this winery won an award as “Green Company of the Year” in 2011. Stainless steel fermentation, a nice bouquet of melon, ripe grapefruit, spices and a minerality with fresh fruit flavors. $15 per bottle.

Emiliana Gran Reserva Novas Pinot Noir 2010
The first Vineyard to go organic, sustainable and biodynamic, Emiliana produces this expressive Pinot Noir. They do a 4 day maceration using wild yeast, aging 8 months in French oak to yield a wine with strawberry aromas, soft clean fresh red fruit on the palate.

Quintay Q Pinot Noir 2010
Three different clones coming from farms in different regions of Casablanca, but preserving the identity of each terroir, 80% of the yield is aged in barrels. Red berries, fresh fruit, strawberry, cherries, floral hints, wet slate with an herbal finish.

Morande Edicion Limitada Pinot Noir 2008
15 months in half new barrel make this Pinot sing aromatically! It’s rich and complex with a perfume that’s intoxicating, red berries, cherries, licorice, strawberries, and raspberry. Outstanding Pinot Noir for the $22 pricetag.

Italy's Icons and Rising New Stars

On a cold and blustery January Saturday, Italian Wine Merchants hosted a tasting series called Italy’s Icons and Rising Stars, which I attended with both old and new friends. It began as a low-key and reserved afternoon that quickly turned boisterous—complete with exploding glasses, spurting wine and contagious laughter.

Bruno Giacosa Spumante Brut 2004 DOC
Varietal: Pinot Noir
Region: Lombardia

Bruno Giacosa, known more for his Barolo and Barbaresco in the Piedmont region makes this Spumante Brut in the neighboring Lombardy region. Made from 100% Pinot Noir in the traditional Champagne style, fermented in stainless steel followed by secondary fermentation in bottle and hand riddling, the wine ages on the lees for a period of 24 to 30 months prior to release.

Loaded with ripe fruits, showing a dry minerality, citrus notes, a hint of fresh bread and heady floral aromas.

Giuseppe Quintarelli Bianco Secco Ca' del Merlo 2007 IGT
Varietal: Garganega Blend
Region: Veneto

Here we see Quintarelli, a master of wine known for his Valpolicella, Recioto and Amarone, delving into a Bianco Secco, an interesting blend of Garganega, Trebbiano Toscano, Sauvignon Blanc, Chardonnay, and Saorin (the last of which, meaning "flavor" in Veronese dialect, and believed to be a clone of the Tocai grape).

Crisp and full flavors abundant with fresh aromatics of green apple, lemon rind, lychee, honey and minerals, and finishing long and smooth.

Bodega Chacra Pinot Noir Rio Negro Barda 2007
Varietal: Pinot Noir
Region: Patagonia, Argentina

Piero Incisa della Rocchetta hails from one of the great Italian wine families -- the Rocchetta family is responsible for the planting of Sassacaia, and with the release of their first vintage in 1968, was able to convince the wine world of the high quality of Italian wines. In 2004, Piero purchased a vineyard in Patagonia Argentina which is now Bodega Chacra in order to produce Pinot Noir.

Hand destemmed, macerated in cement tanks, then in oak barrels for 11 months, this is a fruit forward, dense and well structured Pinot with aromas of tar, oak and smoke, textured with earthy flavors and a mineral character.



Punica Montessu 2007
Varietal: Carignan Blend
Region: Sardegna

From Giacomo Tachis of Sassicaia fame comes this Super-Sardegnian blend of 60% Carignano, with 10% each of Cabernet Sauvignon, Cabernet Franc, Merlot and Syrah. Fermented in cement vats, aged in French oak barriques for 18 months and finally 12 months in bottle.

This was one of my favorites of the tasting and seems to me like a great value at $32 per bottle. A nose of violets, herbs and white pepper, and a ripe profile of plums, blueberries and even a little peach.



Talenti Rosso di Montalcino 2007
Varietal: Sangiovese
Region: Toscana

Made from grapes harvested from younger Brunello vines, this wine matures in oak barriques for two years and in bottle for one. Aromas of red ripe cherries and animal, with flavors bringing to mind Port wine, plums and cherries.



Il Poggione Brunello di Montalcino DOCG 2004
Varietal: Sangiovese Grosso
Region: Toscana

Aged in French oak barrels for 3 years before aging in bottle for 12 months. Tar, smoke, oak, chalk, cola, leather and plums, all come together to form a fine classic Brunello.



The good company: David, Sarena, Alicia, Kathy, Robin & Allen.

(Stay tuned... Two more wines to come from this tasting, and more pix.)

Bartolo Mascarello Barbera d'Alba 2007 DOC
Varietal: Barbera d'Alba
Region: Piemonte

Deep ruby colors with complex aromas and palate of ripe cherries, chocolate, violet candies, herbs, coffee, smoked meats.



A&GN Fantino Barolo 'Vigna dei Dardi' Nebbiolo Piemonte 1995
Varietal: Nebbiolo
Region: Piemonte

Aged 12 months in stainless steel followed by 12 moths in bottle, ripe black cherries, with a spicy edge and smooth texture.

Wines of Cloudy Bay, Marlborough New Zealand

Marlborough, New Zealand's South Island seems to have a handle on Sauvignon Blanc. I recently had a chance to sample a few along with a Chardonnay, Riesling and a Pinot Noir. Cloudy Bay’s thoroughly engaging winemaker Sarah Burton was our guide at an outdoor dinner featuring their wares at The Elizabeth Street Gallery, an outdoor antique garden in New York City’s Nolita, with beautifully matching cuisine by Silkstone.

Sarah is one of three winemakers at Cloudy Bay (teamed with Tim Heath and Nick Lane) in Blenheim, Marlborough, New Zealand. “No traffic lights, no people and 1 coffee shop.” She’s been at Cloudy bay for 2 years and it’s just celebrated it’s 25th year anniversary. They’ve come a long way and their focus is on Sauvignon Blanc and Pinot Noir. “Marlborough is a family region, where animals are important, people are close knit.” Their wines are about science and art but especially about people.

2011 Cloudy Bay Sauvignon Blanc
This one is close to her heart, she and her team spent hours of fine tuning, they take it seriously, and they’re proud of it. I especially loved this one. Sarah says, “It reminds me of Christmas, with a vibrancy, fresh fruit, texture, herbs, capsicum, grapefruit, a palate that’s smooth, creamy, with a crisp finish. We slipped in a 2% controlled barrel fermentation which adds fleshiness, aged it 4 months in old barrels with some barrels from as far back as 1986 so they’re neutral, with no oak influences and more aeration than influence from the barrel. The point is to get flavors from the grape directly into the bottle. It’s all about climate... it’s the cool nights that give fresh vibrancy and acidity that make it special.”

Te Koko Sauvignon Blanc 2006
From the same vineyards as above, left to ripen a bit longer, they press the grapes but play around with the solids and the juice to give more texture and weight later on, then it’s 100% barrel fermented with 10% new oak and 90% really old (neutral) French oak. Complex, showing individual personality, and as this wine opens, the changes are apparent and amazing. Savory, with orange blossom characters, some citrus notes, but more nuttiness, creaminess from the barrel fermentation. The fermentation takes place using only wild yeast, followed by a partial malolactic fermentation, left in barrel for 18 months, then another 18 months in bottle. 2 words: Minerality & Texture!

Cloudy Bay Pinot Noir 2009
The next big varietal coming out of Marlborough is Pinot Noir. Early on in NZ these grapes traditionally were planted on the plains and now planted on slopes which improved quality of fruits. Pinot Noir is gently handled, hand picked, then fermented for 2 weeks with natural yeasts, the use of “whole bunch” makes spicy green characters from the stems. 2 more weeks on skins impart more color and tannins, press off to 40% new oak barrel and 60% 2-3 year old oak, all French, and aged for 8-10 months, Complex, fruity, raspberry, strawberry, funk, spicy, chocolate, expressive, smooth, soft, supple tannins with minerality. I also get hints of white pepper, aromas of red licorice, a good long finish, and a clean earthiness.

Eureka! Central Otago/New Zealand Wines Strike Gold!

Recently, I had the delicious opportunity to experience wines from New Zealand's Central Otago, which is the world's southernmost wine region.  This area's climate and geography is similar to that of Burgundy and Willamette Valley, and one of its sub-regions, Bannockburn, was a gold mining town in the 1860's. It's an area of extremes, boasting the highest and lowest temperatures nationally, as well the highest light intensity of the country, with 95% percent of its wineries part of the New Zealand Sustainable System. That's enough to entice me, so without further ado, here are some of my wine notes:

Mt. Difficulty Pinot Noir Single Vineyard Pipeclay Terrace 2010 $95
Opaque deep rose colors, violet on the nose with complex but subtle hints of stone, roasted vanilla beans and caramel. On the palate delicious ribbons of cola, ripe cherry, strawberry and spice. This vineyard and winery is certified sustainable. Unfiltered and unrefined, this was my hands down favorite.

Felton Road Bannockburn 2010
Vegetal, strawberry, red fruits, raspberry, spicy bing cherry.

Felton Road Pinot Noir Cornish Point 2009 $55
Attractive aromas, metallic mineral, vanilla, yummy cherry and strawberry.

Felton Road Pinot Noir 2010 $40
Caramel aromas with fresh red berry flavors, mild tannins and long finish.

Amisfield Pinot Noir 2009 $40
Alluringly funky on the nose with barnyard and underbrush contrasting violet, glycerine and wood, beautifully balanced against blue fruits and vanilla. Excellent long finish. This one was outstanding, especially for the price.

Amisfield Pinot Noir 2010 $37.95
Dark and brooding, also funk, horsey but again beautifully balanced. Very attractive floral aromas, with vanilla, barnyard and plum. White pepper and spice on the palate, slightly high alcohol content, ripe tannins and good finish. This vineyard and winery is certified sustainable. Aging: One year in French oak and another in bottle.

Felton Road Chardonnay 2011
Beautiful! Fresh, mineral, quenching, kiwi and green apple. Tastes more like a Sauvignon blanc than a Chardonnay. 

 
The dinner/tasting took place at the fantastic Aureole New York at 135 West 42nd Street. A wonderful evening, highlighted by wines that prove there might still be some gold in those New Zealand hills!

Appetizer
Wagyu Beef Carpaccio
Crispy Shitake, Sacallion, Taro Root, Ponzu, Lavash Cracker

Main Course
Roasted Scottish Salmon 
Sweet Potato, Black Trumpet Mushroom, Apple Nage

Ca' Momi Napa Valley Buys Historic Carneros Vineyards

Three Italians run Ca' Momi in Napa Valley - Dario De Conti, Valentina Guola-Migotto and Stefanno Migotto. After pruchasing a 9-acre vineyard growing Chardonnay, Pinot Noir and they just bought 10.5 acres of prime Carneros Appellation real estate from legendary winemaker Kent Rasmussen. In the early 1970's Mr Rasmussen successfully planted Pinot Noir and was pivotal in making Carneros one of the worlds premier growing regions. I can't help believing that the amalgam of old and new world winemaking techniques can only improve the quality and diversity of the wines of the region.

"The grapes from these vineyards have been a part of our Napa Valley wines for some time," says Dario De Conti, C.E.O. and Winemaker for Ca' Momi. "We love the fruit, and the wines have been very successful. We really believe in the future of Napa Carneros and are thrilled to join the fantastic family of wine producers in the region. These vineyards will secure continuity of style for our Napa Reserve Chardonnay and Pinot Noir for decades, if not generations to come."

The Pinot Noir vineyard is fully permitted for a winery and tasting room. "We are moving forward with plans for a winery on that property," says De Conti. "It will give us additional winemaking capacity, and will also give us a beautiful location for hosting visitors."

2005 Lenz Blanc De Noir

This dry blush table wine is delicate and balanced, and looks similar to a Rose but it’s actually a Pinot Noir with an earthy sour cherry freshness, and a little granny smith apple. Eric Fry complained that Roses tend to be colorized and sweetened… this wine is just what the Pinot Noir gave him. And this one would hold up to a tumbler of ice (if one was so inclined). It's made from grapes of the 2nd half of the pressing of the Pinot Noir Cuvee. Retails for $15 per bottle.

Holman Ranch Vineyards & Winery

The Wine Cave

You are immediately assaulted by beautiful aromas as soon as the massive wine cave doors swing open. Completed in 2012, not more than six wine caves can be found in all of Carmel Valley. Nick Elliot (Guest Services/Manager/Owner) and Hunter Lowder (Marketing Manager/Owner) are partners in this family business and when they're not giving the grand tour, both can be found knee deep in grapes (they recently bottled their whites). The winery is sustainable, recently certified organic, maintaining a low carbon footprint, and Hunter and Nick both expressed their dedication to the stewardship of the land. They're also investigating the possibility of using solar energy.

From the Barrel

The first tasting was the 2013 Hunter's Cuvee, a high end Burgundian clone (115) from Dijon region and influenced by the European flavor profile. A very good vintage, aged in half new and half neutral barrels, aromas of ripe berries and fruit forward but at the same time dry with hints of dried herbs and leather.

The second barrel sampled was an interesting experiment, the Late Harvest Pinot Noir Port (working title Sueno), which was a cross section of grapes from favorite vineyards that the partners each picked from, fortified with Cognac. Dark and syrupy, black fruits, caramelized dates, nuts and dark chocolate.

Production 

All pressing, aging, bottling, etc is done in the cave. Entire bunches of white grapes are pressed gently and fermented in stainless steel tanks to give the wines a more astringent "pop". The red Pinot Noir grapes are destemmed for softness, put into hoppers and pumped into open top stainless steel tanks for fermentation. The Pinot Noirs are generally more old world style, with less fresh fruits and more oak, earth, mushroom and barnyard.

Aging

All French oak from producer Francois Freres "Mercurey" is used for 2 years for maximum affect before being switched over to a neutral phase duty.

Three Bottles

Holman Ranch Vineyards Estate Grown Pinot Gris 2012
Fresh acidity, floral, green pepper, citrus and honey.

Holman Ranch Vineyards Estate Grown Chardonnay 2011

Dry, oaked, grass, floral blossom, melon and pear, more like a Sauvignon Blanc style.

Holman Ranch Vineyards Estate Grown Pinot Noir 2010
Hearty, savory, dry with medium acidity, earthy, mild strawberry, cherry, old world style.

Holman Ranch is truly beautiful, but there's so much more... a perfect place for a wedding, a retreat away from everyday life, an equestrian center, even corporate events. There's a pool, spa, wine tastings, archery, golf, skeet shooting, olive groves, BBQs... and more.

Chamarre Grand Reserve Pinot Noir 2005

All Pinot Noir but from 2 different regions: half from Corsica and half from Burgundy AOC grapes. A very soft style to this Pinot Noir with a nose of mellow red fruits, violets and a very smooth minerality with a palate of raspberries, licorice and vanilla (there is also a slight toastiness from 6 months in oak). I'd say a very nice balancing act is going on here. This one goes for about $13.

Note: Chamarré is the first brand to take advantage of the new French wine appellation, "Vin de Pays Vignobles de France" which allows blending across regions. Founder Pascal Renaudat and winemaker Renaud Rosari have access to sources from cooperatives across the country and now can blend the best of each.

Luigi Bosca Reserva Pinot Noir 2006

At a tasting at work after hours on Friday, Liz contributed this nice little bottle of Argentine Pinot Noir showing big fruits and painting a picture with tones of red ripe cherries, chocolate and mocha followed by a very nice smoky finish. Worked very well with a Manchego cheese from Murray's.

Winemakers Notes

Climate
Long autumns, cold winters, rainless temperate summers, ideal conditions for obtaining optimum ripeness and big body. Average summer temperature: 23º C and minimum winter temperature: -4º C. Average annual rainfall: 220 mm.

Soil
Aluvial, calcareous sand. Permeable, supported by stones and gravel. 1% east-west inclination.

Oak Aging
8 months in French oak.

Yield of Vineyard
70 qq/ha 49 hlts. / ha.

Grape Variety
Pinot Noir 100%.

Aging Potential
5 years.

Filtering
One very light filtering.

Service Temperature
18°C /20°C.

Basic Analysis
Alcohol 14%, pH 3.68, Total Acidity 5.21 g/l, Residual Sugar 2.65 g/l

Pairing
White meat - Small game, such as quail and pheasant - Soft cheese.

Thanksgiving Pick: Stoller Vineyards SV Estate Pinot Noir 2007

It's that time of the year again. Over the next few days I'll be featuring wines that will work for you this coming holiday season. Here is the first, Stoller Vineyards SV Estate Pinot Noir 2007.

Located in the heart of Oregon's Willamette Valley in the Dundee Hills AVA, Stoller brings this Pinot Noir to the Thanksgiving table with a blast. Colors of dusty rose and intense aromas of funky strawberry, moist earth and smoked bacon, with a palate of chocolate, coffee, raspberry and spice, followed by hints of licorice, violet and caramel and a fairly long finish. Complex and balanced and perfectly paired with a turkey dinner. Enjoy this gem with family or friends at around $40.

Firesteed Citation Pinot Noir 2000 Oregon

Howard Rossbach (who grew up in the Bronx) of Firesteed started out by successfully crafting a good, affordable Oregon Pinot Noir at $10.

After this success he wanted to attempt a higher end wine in a creative way, so he selected the best available Pinots of the region, fermented in small vessels, then aged in French oak for 18 months before bottle aging for 5 years … There really aren’t that many Oregon Pinot Noirs aged for 5 years before release.

The results? A complex but softened beauty. I allowed a few hours decanting and the aromas were dark and earthy. In the glass deep ruby colors and a nose full of strawberry shortcake with a bit of citrus. On the palate ripe black cherries, vanilla, a smoky spice, forest floor and a good long balanced finish.

$50, 13.6% alcohol

Full disclosure: This bottle was a complimentary sample for Vigna Uva Vino from Firesteed Cellars.

Halleck Vineyards Clone 828 Sonoma Coast Pinot Noir 2006

Today, at a tasting at the Waldorf Astoria given by Martin Scott Wines, I had the opportunity to sample over 50 Pinot Noirs. I couldn't try them all but one that really stood out was the Halleck Vineyards Clone 828 Sonoma Coast Pinot Noir 2006. 828 is an individual clone and individual vineyard near Annapolis, about two hours north. It's a dark deep color with a concentrated nose of Italian pastries, cherry tar, spice, and earth. On the palate is oak, raspberry and more spice with medium tannins, and an excellent long finish.

Firesteed Willamet Valley Pinot Noir 2005 Oregon

The jolt I get from this Pinot is reminding me of those candies I loved as a kid... you know... those chocolate rings with a chewy raspberry jelly inside. Then aromas of pomegranate, black cherries, grilled meats, and figs. The flavors are a mix of marzipan, black tea and a bit of cocoa at the end. Very, very nice and a long finish.

Winemaker notes:

Cool and slightly damp weather in early June caused vineyards to set a small crop for the second consecutive vintage. The hot, dry summer ran out of steam early in September and high temperatures at the winery stayed in the 60's and 70's for a full month prior to harvest. Requiring neither sunscreen nor umbrellas, crushing peaked mid-October. As the season began to wind down it became clear that the year 2005 could rank among Oregon's finest vintages.

Select lots of prime Willamette Valley Pinot Noir grapes were chosen to be fermented in small vessels with a high percentage of berries remaining whole. After fermentation the young wine was gently pressed into new, one, two and three-year old French oak barrels for 12 months of aging. The top-quality barrels were then selected and blended together for this cuvee.

Full disclosure: This bottle was a complimentary sample for Vigna Uva Vino from Firesteed Cellars.

Angeline Pinot Noir 2009

This California Pinot Noir shows fresh aromas of green pepper, wild strawberry, cranberry, green olive, bacon, tar and varnish, with ripe berry flavors. A very decent $13.99 pricetag and a screwtop. Not bad at all.

Left Coast Cellars Cali's Cuvée Pinot Noir 2013

From Left Coast Cellars in Willamette Valley, Oregon comes this light and airy Pinot Noir. In spite of that lightness this one shows a surprising intensity that pulses and then opens nicely. Medium weight, light and clear in the glass and pale rose colors. In contrast the aromas display new fruits, strawberry, white pepper flowing into more intricate mushroom and earthy notes. On the palate are ripe plum, a slightly metallic raspberry, a bit of minerality... even a bit of leather and barbecue smoke. This one is like a sunset, somewhere between sweet and tart with light tannins and bright acidity, smooth and round with a good finish.

East Harlem Wines Pinot Noir 2010

Back in April of 2010 my friend's Justin did exactly what he said he would do. Make wine. That's right, he's making wine in the bathtub of his 475 square foot apartment in NYC's East Harlem.

Fast forward almost 2 years and I'm finally tasting the fruits of his noble effort, a Pinot Noir made from California grapes. Deep and dark almost opaque rose colors in the glass, great juicy glycerine raspberry/ strawberry aromas, combining with mild acidity and tannins, earthy flavors, good finish, and a kick to boot. I'm impressed!

To see the process visit Justin's blog.

More Wines for Thanksgiving

I'd like to thank Kristen and her good friends for helping me taste this flight of wine picks for Thanksgiving. The wines were from California, Italy, France and New Zealand. (Also thank you to Kristen for photo above.)

Chateau Julien Gewurztraminer 2010 Carmel Valley, California
Light golden colors, clean citrus notes of grapefruit, flowers, honey and jolly rancher green apple, the mild and simple palate shows spice and nice acidity. Gewurztraminer is versatile and will pair well with Turkey dinner, especially if your stuffing is spicy, also may be used before dinner with cheese or after dinner with dessert.

Winemaker notes:
Cold fermented using Steinberger Yeast, known for its slow fermentation, allows the winemaker the ability to maintain natural varietal flavor and a slight residual sugar. While semi-dry in flavor, this wines slightly higher acidity balances the residual sugar for a refreshing, lighter style of wine.

Rasciatano Rose, Puglia Italy
Made with 100% Montepulciano grapes pressed softly then fermented partly in stainless steel vats at a temperature of 13-15° (C) and partly in second and third passage barriques, followed by aging in stainless steel vats for 4-6 months and 4 months in bottle. Rose petal colors, aromas of sour cherry, and peach, on the palate dry, slightly metallic with good acidity.

Dino Torti Forza Inter Pino Nero Oltrepo Pavese 2008 Italy
Also soft pressed, complex aromas of almonds, fruits and flowers, flavors of nutty, apple and pear, dry but satisfying.

Maison Louis Jadot Beaujolais-Villages, 2009 France
The grapes (Gamay) are gently crushed, an extended maceration of 12-20 days gets you the extraction of color and tannins, then aged in French oak for 8 to 10 months. On the nose notes of tar and forest floor, fruit forward on the palate of black sour cherry, pepper, an attractive minerality and holiday spice, good finish. Great deal at $10.

Te Muna Road Vineyard Craggy Range Pinot Noir, 2009, New Zealand
From the region of Martinborough, 100% Pinot Noir grapes are fermented in open-top tanks followed by aging in 33% new French oak barriques for 10 months. Rose red, medium weight but at the same time velvety, tree bark, smoky earth and violets, dry but sweet, beautiful balancing act, plums. Nice long layered finish. SRP $40. A majority of the tasters really enjoyed this one.

St. Francis Winery Sonoma County Old Vines Zinfandel, 2008 California
The average age of the vines here are 80-100 years old, and actually is 89% Zin, and the rest a blend of Alicante Bouschet, Mourverdre, Carignane, Syrah and Petite Sirah. The grapes are fermented then aged in new American oak for 12-15 months. Complex, underbrush, cigar box, cherry vanilla, raspberry, plums, pepper and spice. For the price ($17) very nice.

Luccarelli Pazzia Primitivo di Manduria Old Vines 2007 Puglia, Italy
Deep rich purple ruby colors show such an opacity as to preview what's to come, namely rich cherries with prunes and spices on top of vanilla and chocolate nuances. Very fruit forward but with an Italian flair. Beautiful. $40.

Arnaldo Caprai Sagrantino di Montefalco 25 Anni 2005 DOCG Montefalco Italy
Made with the best grapes of 100% Sagrantino, aged 2 years in French Oak Barrique and a minimum of 6 months in bottle. What is immediately apparent is the very deep dark opaque colors, with strong and vibrant vanilla concentrates on the nose, laid over violets, earth and spices. Flavors of ripe fruit woven with spices and vanilla, great aging potential.

Have a Happy Thanksgiving!!!!!!