Blind Tasting of Twelve Syrahs

At Snooth's tasting room I had the opportunity to sample 12 Syrahs selected by Greg Dal Piaz. They were all 100% Syrah varietal, so it still amazes me how much of a range there was in the flights. A few common threads were the high alcohol content (a 14.57% average), full body, dark fruits, black pepper and spices. (Please note all bottles were opened 2.5 hours before tasting). So here they are, a powerfully dirty dozen.

2006 Neyers Napa Valley California - Hudson Vineyards Syrah 14.1% - $40

On the nose a funky barnyard waft and later opened but showed a medicinal aroma, while up front on the palate dark sour cherries and mainly black pepper in the mid palate.


2004 Burgess Napa Valley Syrah 14.7% - $20

Perfumed aromas, lilac, and a playful candy twist, fresh-cut wood or bark peeled back, green peppers, spices and a bit of raw onions with a cola finish. Liked it.


2005 LaTour Vineyards Napa Valley California Syrah 14.8% - $26.50

On the nose mushrooms and turned soil, black cherries and tannic structure.


2006 Alesia Santa Lucia Highlands California Fairview Ranch Vineyard Syrah 14.25% - $60

On the nose getting vinegar, sulphur, cat pee, and meats, while on the palate dark fruits, coffee, chocolate and blackberry...with smooth integration of flavors somewhat redeeming the rough aromas.


2006 Snoqualme Columbia Valley Washington State Syrah 13.9% - $12

Muted aromas of dried herbs lead into a diluted texture and a palate of ash, wood, blueberries, dried fruits and a dusty glycerine.


2006 Luca Laborde Double Select Syrah Uco Valley Mendoza, Argentina 13.9% - $25

Simple bouquet of toasted red fruit and barnyard, balanced, chewy, white pepper, blueberries with great finish... very nice.


2006 Stolpman Santa Ynez Valley Estate Syrah 15.1% - $30

On the nose, herbal and violets with specks of meat, flavors of sweet stewed tomatoes, white pepper, alcohol, red fruits and candy. Good one.


2005 Firestone Santa Ynez Valley California Syrah 13.5% - $18

Nose of petrol, oak, butter with a subtle diluted leather, fizzles on the midpalate.


2004 Zaca Mesa Santa Ynez Valley California Estate Syrah 14.5% - $20

Strawberries, meat, herbs, burnt rubber, dust, wood, fairly balanced.


2006 Dry Stack Cellars (aka Grey Stack) Dry Stack Vineyard Bennett Valley California Marie's Block Syrah 15.5% - $40

Earthy mushroom, meat, barnyard, black pepper, blackberries, sharp ripe fruits and very high alcohol.


2006 Grey Stack - Dry Stack Vineyard - Bennett Valley California The Narcissist Syrah 15.8% $48

Muted aromas of raw meat, on the palate alcohol, stout tannins, oak, chalky mid-palate, and a sour cherry finish.


2006 Four Vines Santa Barbara County California los Alamos Vineyard - One Tree Hill Block Syrah 14.8% $36

Bigger and fruity with cherry cola on the nose and a palate of violets, spices... medicinal but in a natural way, very herbal finish... my favorite of the twelve.

Delas Freras Cotes-Du-Ventoux 2006

Glycerine aromas mark this smooth Grenache and Syrah blend from Cotes-Du-Ventoux, super balnced with a slight pepper edge.... here are extensive winemaker notes:

DELAS FRERES
Wines from Côtes du Rhône, France
Côtes-du-Ventoux 2006

The appellation of Côtes-du-Ventoux sits on the East bank of the Rhône river at the foot of the Ventoux mountain range. The appellation extends for 18,000 acres and mirrors the climatic conditions and grape varieties of its neighbor, the Côtes-du-Rhone.

CHARACTERISTICS:
This wine comes from a blend of wines from the heart of the Cote du-Ventoux appellations. The grapes are Grenache (80%) and Syrah (20%). The average Delas production is 16, 670 cases per year.

WINEMAKING:
After harvest, the Grenache grapes are fermented the traditional way in stainless steel tanks mixed daily to allow a soft extraction of carbolic acid.

On the other hand, Syrah is fermented by only the vintage wine in order to fully bring out the fruity aromatic power of this type of vine.

AGING:
After malolactic fermentation, the wines are mixed and then preserved in stainless steel tanks, in temperature controlled wine warehouses for six to eight months until bottled.

TASTING NOTES:
The color is a dark ruby red. There is a dominace of red berries with a combination of power and freshness that carries over onto the palate
Technical Information
Appellation: Côtes-du-Ventoux
Blend: Grenache (80%), Syrah (20%)
Soil Composition: Limestone

Suggested Retail Price: $10

PS. I tasted this wine recommended by bartender at Danny Brown's of Forest Hills.

Gary Grunner from Grapes on the Go at Boston Wine Expo

This weekend at The Boston Wine Expo Gary Grunner, from Grapes On The Go, exhibited the following Italian wines from the Ferragamo family's Tuscan vineyards, Il Borro and Castiglion Del Bosco:

Il Borro Lamelle Chardonnay 2006 IGT



This Chardonnay has a pale yellow color, fruity rich aromas of apple and peach with notes of floral & lemon. Flavors of pear and vanilla balanced with nice acidity.

 Notes - The Chardonnay grapes for ‘Lamelle’ are carefully selected from vineyards within the Il Borro Estate in San Giustino Val d’Arno in Arezzo. The hand harvested grapes are immediately transferred to the winery and sorted manually. 50% of the wine is fermented in new French oak barriques & 50% in stainless steel for about 10 days.


Castiglion Del Bosco Dainero 2004 IGT



From the Tuscan region of Montalcino comes this mouthwatering blend of 90% Merlot and 10% Sangiovese grapes.

 Aged in barriques for 6 months, it puts on an aromatic show of violet, currant and chocolate all wrapped in a full bodied style. Deep purple and displaying a round, soft fruitiness, flavors emerge quickly of blackberries, cherries and a slightly smokey, vegetal quality at the finish.

Tenuta Il Borro Pian di Nova Toscana 2005 IGT


Another blend from Il Borro of 75% Syrah and 25% Sangiovese reflects a subtle nose of red cherries, currants and leather, with hints of vanilla and a finish of spices, namely cinnamon and cloves. 

The wines simplicity make it an attractive blend that utilizes the best of both grapes, Syrah for a rich spiciness and Sangiovese for an earthy freshness.


Tenuta Il Borro Toscana 2005 IGT



From Arezzo, Italy this blend is a balancing act of 50% Merlot, 35% Cabernet Sauvignon and 10% Syrah, and 5% Petit Verdot and aged in French barriques for 12 months. 

Nuances of violets, toast and roses on the nose and even a tinge of fresh baked pie... soft tannins preview the ripe flavors of blueberries, black cherries and a rich smokiness. The color is a cool ruby with medium weight, but the mouthfeel is a bit more substantial with rich textures and a satisfying finish that says SuperTuscan.



Castiglion del Bosco Brunello di Montalcino 2003



Castiglion del Bosco produces this Brunello di Montalcino which is aged in oak for 2 years, then in bottle for another 2. 

It is a traditional 100% Sangiovese from Tuscany, has ruby coloring and intense inviting aromas of vanilla with flavors of plum, orange peel and a sweet campfire smokiness. Opened to a very good balance of fruit and soft tannins, but still it's a powerful red with 13.5% alcohol content.

 A very velvety wine.



Cat Rotie Syrah California

Syrah is the only grape used to make the famous Rhône wines of Côte Rotie and Hermitage, but it also is the major component of most Rhône blends, this California red wine is a take on that famous French grape. 100% Syrah and dark purple in color with a nose full of violets and chocolate, beautiful flavors of black currant and licorice, and finally leaving you with a smooth finish and hints of cedar.

Talmage Pija Blend 2006 Mendocino

Last night at Klee Brasserie on 9th avenue and 22nd street in Chelsea, NYC, the Wine Director Aet Soe (pronounced Aiy-yet) recommended this beautiful Zinfandel fruit-forward blend from Mendocino, California.

50% zinfandel, 45% petite syrah, 5% charbono... now that's an intesting blend. Beginning with hints of tar aromas, the flavors open quickly to thick plum syrup, violets, spices and notes of chocolate. Exhibits extremely smooth tannins and is a really luscious food wine.

Their extensive wine list makes it a worthwhile visit.

Winemakers Notes:

process | sustainably farmed
grapes | 50% zinfandel, 45% petite syrah, 5% charbono
alcohol | 14.5%
pH | 3.65
T.A. | 5.2 grams/liter
production | 1200 cases

Pija, Spanish for "rascal," is indeed a most feisty blend of grape varietals well suited to inland Mendocino County's terroir. We've taken the historical practice of Italian field blendin —planting several varietals in one lot, harvesting the grapes together and making wine— and adapted the method to create our own well-balanced, modern day blend.

Unlike traditional field blending, we source grapes from different vineyards, particularly those characteristics of inland Mendocino's wine-growing history. Mattern Ranch, located on the Talmage Bench east of the Russian River, provides dry-farmed old vine Zinfandel and a younger planting of Petite Syrah. We source our Charbono from Venturi Vineyards' ninety-year old, late-to-ripen vines.

We ferment the lots separately and blend after fermentation to produce the winemaker inspired Pija Blend is sophisticated peasant wine and its source vineyards will change from year to year, but the zesty, innovative spirit will remain the same.

Plum, spice, and soft chocolate finish emphasize the 2006 vintage's wild berry and black cherry.

We age our Pija blend in older French oak. Some portions age in stainless steel to emphasize fruit and flavor purity.

Il Borro and Castiglion del Bosco

A few weeks ago I sat with Gary Grunner and tasted the wines of Il Borro and Castiglion del Bosco, the wineries owned by the Ferragamo family, the well known Italian fashion house. He was really excited about presenting their wines and was proud to say that they are found in some of the best Italian restaurants, steak houses and fine wine shops in the USA.

The six wines I tasted were:

Il Borro Lamelle Chardonnay 2006 IGT

This Chardonnay has a pale yellow color, fruity rich aromas of apple and peach with notes of floral & lemon. Flavors of pear and vanilla balanced with nice acidity.

Notes - The Chardonnay grapes for ‘Lamelle’ are carefully selected from vineyards within the Il Borro Estate in San Giustino Val d’Arno in Arezzo. The hand harvested grapes are immediately transferred to the winery and sorted manually. 50% of the wine is fermented in new French oak barriques & 50% in stainless steel for about 10 days.

Tenuta Il Borro Pian di Nova Toscana 2005 IGT

Another blend from Ferragamo's Il Borro, this blend of 75% Syrah and 25% Sangiovese reflects a subtle nose of red cherries, currants and leather, with hints of vanilla and a finish of spices, namely cinnamon and cloves.

The wines simplicity make it an attractive blend that utilizes the best of both grapes, Syrah for a rich spiciness and Sangiovese for an earthy freshness.


Castiglion Del Bosco Campo Del Drago Brunello di Montalcino 2003

Campo Del Drago Brunello di Montalcino 2003 is a DOCG, single vineyard effort from Salvatore Ferragamo's Castiglion Del Bosco.

We start with a bouquet of smokey vanilla and red licorice candy, then subtle traces of dark chocolate and black cherries on the palate. Medium tannins give this a traditional style, not too sweet, but balanced and with an intensity that defines it as a classic Brunello reflecting the wonderful Sangiovese grape.

Tenuta Il Borro Toscana 2005 IGT

From Arezzo, Italy this blend is a balancing act of 50% Merlot, 40% Cabernet Sauvignon and 10% Syrah, and aged in French barriques for 12 months.

Nuances of violets, toast and roses on the nose and even a tinge of fresh baked pie... soft tannins preview the ripe flavors of blueberries, black cherries and a rich smokiness. The color is a cool ruby with medium weight, but the mouthfeel is a bit more substantial with rich textures and a satisfying finish.

Castiglion del Bosco Brunello di Montalcino 2003

Castiglion del Bosco produces this Brunello di Montalcino which is aged in oak for 2 years.

It is a traditional 100% Sangiovese from Tuscany, has ruby coloring and intense inviting aromas of vanilla with flavors of plum, orange peel and a sweet campfire smokiness. Initially slightly tight, I decanted and waited an hour before it opened to a very good balance of fruit and tannins, still it's a powerful red with 13.5% alcohol content.

24 hours later: Tried this wine again today, tannins way softer and overall feel was more velvety. A very nice wine.

Castiglion Del Bosco Dainero 2004 IGT

From the Tuscan region of Montalcino comes this mouthwatering blend of 90% Merlot and 10% Sangiovese grapes.

Aged in barriques for 6 months, it puts on an aromatic show of violet, currant and chocolate all wrapped in a full bodied style. Deep purple and displaying a round, soft fruitiness, flavors emerge quickly of blackberries, cherries and a slightly smokey, vegetal quality at the finish.

Tenuta Il Borro Pian di Nova Toscana 2005 IGT

Another blend from Ferragamo's Il Borro, this blend of 75% Syrah and 25% Sangiovese reflects a subtle nose of red cherries, currants and leather, with hints of vanilla and a finish of spices, namely cinnamon and cloves.

The wines simplicity make it an attractive blend that utilizes the best of both grapes, Syrah for a rich spiciness and Sangiovese for an earthy freshness.

©2008 photo by Dave Trieger

Casa De Las Especias Crianza 2004

Another pick from the 25 plus wines sampled at the Murcia Tasting at the Astor Center this week, from Yecla, Spain, comes this blend of 50% Monastrell*, 25% Cabernet Sauvignon and 25% Syrah with 10 months in French and American oak and 14% alcohol. Color is a clear, ruby red. On the nose (nadiz) is a luscious fruitiness from the Monastrell, while the mouth (boca) has a floral freshness probably from the Syrah. The finish is long and smooth with oak influences. I like this one a lot.

* There was some speculation that the Monastrell and Mourvedre grape were one in the same, but has since been proven untrue by dna tests.

Red Wine Blind Tasting

At snooth on Sunday afternoon I participated in a blind tasting of 12 red wines. Led by Greg Dal Piaz of Snooth, all the bottles' labels were covered and we sampled 4 flights of three each. Here they are along with my comments:

Flight 1 (Sangiovese)

2005 Perdroncelli Alto Vineyard Dry Creek valley, CA
color: cool rose; nose: bright cherries, violets, roses; palate: raisins, vanilla

2006 Terra d'oro Amador County, CA
nose: cassis, chocolate; palate: grapefruit rinds, sour cherries

2005 Pietra santa Cienega Valley, CA
color: deep purple; nose: smokey, concentrated not unlike Amarone, intense, violets, cherry syrup, cough drops, and vanilla; palate: red fruits, ripe cherries, white pepper

Flight 2 (Other Italians)

2006 Montevina Amador County Aglianico, CA
color: ruby; nose: vanilla, blueberries; palate: strawberries, blueberries, fresh fruit finish

2006 Bocella Rasott Campi Taurasini, Italy
color: dark ruby opaque; earthy, plastic wrap, Christmas gift wrapping, chemical cherries, sweet and sour cherries

2004 Pietra Santa Dolcetto Cienega Valley, CA
color: opaque inky deep purple; beatiful aromas of clean earth, simple and on palate ripe cherries, wood and green peppers

Flight 3 (Syrah/Shiraz)

2005 Shoo Fly South East Australia
bramble and underbrush on the nose, also hints of earthy blackberries and palate of sweet ripe fruitiness, bubble gum, violets with a candy finish

2006 The Lackey South Australia
nose: red fruits; palate: super ripe blackberries, strawberries, blueberries, smooth and fresh finish

2005 Valley of the Moon Sonoma County, CA
medicinal cherries

Flight 4 (Syrah/Shiraz)

2004 d'Arenberg The Love Grass McLaren Vale, Australia
nose: vanilla and high alcohol at first, but opened to a sweet fruit bomb (in a good way), blueberry, lavender, fruit rind with a finish of white pepper and a smokey undercurrent, refreshing, jammy, balanced

2005 Sixth Sense Lodi County, CA
nose: vegetal, sweet and spicey; palate: vanilla, violets, cherry orange liquore, oak

2005 Toasted Head Dunnigan Hills, CA
pleasing aromas of mild floral tones, preview a palate of soft, balanced and perfectly ripe bing cherries

7 Inexpensive but Good Wines

Here are 7 of my most recent favorite inexpensive but good wines.

J. Lohr Estates Seven Oaks Cabernet Sauvignon 2006
This Cabernet Sauvignon from Paso Robles, California is made from 79% Cabernet Sauvignon, 7% Petite Sirah, 5% Syrah, 4% Petit Verdot, 4% Merlot and 1% Malbec- quite an intense mix, but it works. Stainless steel fermentation, then 14-16 months in oak casks. Bright reddish purple in color with strong fruity fragrance of cherries cedar and blackberries, and cherry soda, chocolate and vanilla on the mouth. Enjoyed this with a cheeseburger at a new restaurant in Forest Hills by the glass, and it can be found retail at the $20 range. 13.8% alcohol.

Cantina Di Casteggio Oltrepo Pavese Barbera 2005 DOC
This medium weight ruby colored 100% Barbera is unoaked, so there's no wood influence, allowing a nose of pure mild red fruits, a palate of sour cherries, spice, white pepper, and a mix of fragrant herbs. After an hour of decanting the finish was smooth and fleeting, but after 4 hours the finish stretched out nicely. The mild tannins would hold up well to a pork or veal dish, or even barbecue. We are in the $12 range.


Rocca Delle Macie Campomaccione Morellino Di Scansano DOC 2006
Blend is 90% Sangiovese, 5% Cabernet Sauvignon, 5% Merlot. Rocca Delle Macie Campomaccione Morellino Di Scansano DOC 2006 is a ruby red, dry, full-bodied wine from Tuscany with ripe red fruit and chocolate on the nose, and a fresh smooth palate with a good finish. 13% alcohol and $7.99.

Santa Carolina Reserva Carmenere 2006 Chile
This Carmenere from Chile is aged for 8 months in small oak barrels, is a deep purple red, has mild floral aromas and complex fruit flavors including cherry, with spice and vanilla. This is an interesting pick... the flavor profile is unique (it's my first 100% Carmenere)... I haven't seen many around. Found this in the $10 range.

Chateau Grand Moulin 2005 France
This red wine from France is a blend of Syrah and Grenache grapes. Color is clear dark garnet red with cherries, ripe fruit and tar on the nose. Palate has black cherry and white pepper undertones and moderate tannin. It is paired well with warm gruyere gougeres. Not bad by the glass for $9.

Straccali Sangiovese Di Toscana 2004 IGT
This is a 100% Sangiovese red wine made from grapes from various locations in Tuscany, Italy. There's barnyard on the nose with black cherry and oak with cinnamon, and mild flavors of fruit and good balance. This is an inexpensive, but decent everyday wine, I believe it was $6.

Fattoria Del Cerro Vino Nobile di Montepulciano 2004 DOCG
This DOCG from Montepulciano, Tuscany, Italy is made from 80% Prugnolo Gentile (a Sangiovese clone) and a 20% blend of Canaiolo Nero and Mammolo. 80% of the grapes are aged for two years in Slavonian oak and 20% in French oak. On the nose is cherry, oak, rose and vanilla and on the palate black cherries with moderate tannins and a smooth medium finish. In the $20 neighborhood, this is a good vintage to drink now but you can also cellar it for a few years.

Interview with winemaker Luc Baudet from Chateau Mas Neuf

Your interest in the techniques used for aging wine was influenced by your stay in Ireland, would you say that those techniques are more or less important than terroir?

Terroir is a three fold concept: The most obvious first two are soils (and their interaction with vines...) and climate, the third one is the human effort and skill to influence the outcome of what the first two can offer.

In this acceptance, all actions including raising the wines before offering them to the public is part of terroir. They are all important, but the most difficult and long-to-achieve part is growing world class level grapes.


What sets Rhone apart from the other winemaking regions of France?

I think Rhone is not different from other great French terroirs. It has benefited from several centuries history of vine breeding and winemaking, and has the ability to grow in an unique way three fantastic grape varieties, the Syrah in the North, the Grenache and Mourvèdre in the South.


Why has the poularity of the wines of The Rhone increased in comparison to Bordeaux?

Maybe the uniqueness of Rhone is the ability to gather today a large public, from the very finest wine connoisseurs, to the newbies that are tired of the industrial rich fat New World, and want to be introduced to more truthful wines that express terroir.

I really think Bordeaux has a few exceptional terroirs, that can indeed produce outstanding wines, but the average terroir in Bordeaux is not adapted to produce ripe grapes in a regular way. As you know the whole of Gironde is classified as AOC ground. But not all soils in this area can produce great grapes.

In the Rhone, the climate is set to produce ripe grapes nearly every year.

And in the Rhone, a lot of icon wines are produced by small family owned companies. As opposed to big capitalistic operations in Bordeaux.


Describe your perfect meal and the wine you'd pair with it?

A perfect meal for me would highly depend on which season we are in and the available fresh products available. As a trained chef, I like to pop in a traditional food market, and wander around and pick whatever great things are on offer.

Of course, it depends whether I am near home or away.

Last but not least, the perfect meal is also made of perfect company, a party of 8 to 10 is perfect to try many wines, and share.

Let's say we are in May around our vineyards (fantastic season for fresh vegetables and nice seafood). We would have for a start a nice aperitif with a wide selection of local cold cuts, like Spanish Pata Negra, fresh green vegetables as a salad with Camargue salt and olive picholine oil, the famous brandade of Nimes toasted on Fresh bread.

This would be an occasion to sample some extra brut champagnes, from small producers. I would mention the Raymond Boulard house, as well as some marvellous vintage from Lallier, but also a nice dry Chenin blanc from Jacky Blot.

Then we would set up the plancha and have baby squids a la plancha with chorizo. This makes a terrific match with a dry Riesling from Alsace (or German from Mosel valley).

We could then have a fantastic Mediterranean seabass stuffed with fresh fennel in a salt crust. That could be the time from a Meursault Genevrieres from the Comtes Lafon, with reasonable age (10 to 15 years).

We would then switch on reds certainly sampling a wild duck fillet just ovened in a fig leaf, with a great Northern Rhône Syrah. I personnaly love the earthiness of Cornas, from Courbis, or Clape, but may others would do.

We could go on with a rack of lamb with fresh thyme, and search for a fantastic Grenache Noir, here the whole southern Rhone would do. From the unique style of Reynaud (Rayas or Fonsalette) to the smashing fruit of Clos du Caillou or la Janasse...

Then a cheese platter, mainly sheep and goat cheeses in this area, and you can dig into a Jura non oxidised white wine, or a very iodined great white from Grenache blanc and gris from Roussillon.

For desert, a nice white fruit soufflé would introduce us to great late harvests, which will range from Sauternes to Quart de Chaume, and trockenbeerauslese... not forgetting the fantastic Alsace grain Nobles...

For coffee, with dark chocolate, an old vintage port will lead conversations to last overnight... at least.

What's the most common misconception that people have about French wines?

I think a lot to do with perception of French wine and gastronomy is about too much complexity therefore it can scare people a lot.

French wines are very diverse, for sure, but what I always try to convey as a key message about wine is that it is all about enjoyment and sharing. Do not bother if you cannot make a 5 minute comment on a wine. Just think whether you like it or not, trust your own senses.

No expert can tell you what is good or not for you, the preference lies in each person own experience, so there should not be any social pressure built into the choice of a wine for an individual. Trust yourself and sample everything you will buy!!!

Is there a wine you've always wanted to try, but never had the chance to?

I would love to try all terroirs of la Romanée Conti, Burgundy reds can really be fantastic when made exceptional. And I believe this one is quite outstanding.

(For more info on Mr Baudet and Mas Neuf see: http://www.chateau-mas-neuf.com/en/winegrower.htm)

Agustin Cubero UNUS Syrah 2006 Spain

From Bodegas Agustin Cubero in the Calatayud region of Spain comes this VERY dark, VERY opaque, VERY purple wine that is made from 100% Syrah grapes.

This one is BIG and RICH and a real bargain for something in the $12 range, found this at The Wine Room of Forest Hills.

On the nose- rich aromas of barnyard, bacon, horse and varnish, and flavors of black currant with a citrus edge, then emerging bursts of chalky violets and roasted peppers. Reminiscent of a Sicilian Nero D'Avola. Layered and complex and with a long finish.

2004 Cayalla RTW (Red Table Wine) Oregon

From the Columbia and Walla Walla Valley in Oregon comes this tasty blend made from 35% Cabernet Franc, 30% Cabernet Sauvignon, 20% Merlot and 14% Syrah. It is aged for 9 months in French oak barrels before blending.

Aromas of cassis and vanilla complimented with exotic flavors of sour cherries, bittersweet chocolate, cinnamon, licorice and stewed prunes. Balanced, but with a bold character and showing a long finish with medium tannins.

Winemaker notes:

The Cayalla brand has been created by a team with over 75 years of experience in the Pacific Northwest wine industry. Cayalla wines exhibit the finest qualities derived from grapes grown in the Walla Walla and Columbia Valleys.

The Columbia Valley and Walla Walla Valley are shared by both Oregon and Washington State. The Walla Walla Valley is a small region that lies within the confines of the larger Columbia Valley. Both appellations are east of the Cascade Mountains and are very much warmer and drier than the Willamette Valley of western Oregon. The climate east of the Cascade Mountains is far more hospitable to the Bordeaux and Rhone varietals.

Select Cuvees of Cabernet, Merlot, and Syrah from top sites in the Walla Walla Valley were blended with choice lots from the Columbia Valley to produce this unique wine. After going through malo-lactic fermentation, the wines were aged nine months in a combination of new, one year, and two-year old French oak barrels prior to final blending and bottling.

We chose the name, Cayalla, as it is unique, memorable, and trademarketable. It is derived from the names of the Cayuse and Walla Walla tribes of eastern Washington and eastern Oregon.

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

Ruffino Il Ducale Toscana 2006 IGT

A Blend of 60% Sangiovese, 20% Merlot, and 20% Syrah, with colors of ruby red, the Syrah contributing to the spicy character, the Merlot expressing the dark round fruits, while the Sangiovese displays undergrowth on a forest floor uncovering herbal notes.

Immediately drawn in by the fruity aromas of plums, cherries, and blackberries, then attracted by the flavors of blackberries and cinnamon laced with chocolate and cherries, further layers reveal leather and tobacco, finishing with an impressive mark.

With good acidity and smooth, silky tannins, Il Ducale’s amazingly fresh, but supple style makes it a surprising value for $14 bottle. Found this at Beach Liquors in East Atlantic Beach, Long Island.

Women Of The Vine Cellars Napa Valley Syrah 2006

This Napa Valley Syrah made by winemaker Heidi Peterson Barret has deep blueberry colors, with lot's happening on the nose: roasted marshmallows, tar, blackberry jam, black plum, rosehips, strawberries and eucalyptus. On the palate rich almost sweet blue fruits, hints of white pepper, dried cherries, licorice and marzipan with a nice long finish. A fairly high alcohol content at 15.3%.

Liberty School Syrah 2004, Paso Robles California

This syrah is like a left jab to the face, the aromas of ripe fruit assaulting your nose before you know what hit you... then another quick jab follows with plums. Next, a right cross to the mouth with smoky flavors, and just before you fall to the canvas you're thinking fresh flowers and lingering black pepper.

We had this bottle at Il Poeta with an appetizer of Buratta. It was a knockout.

M. Cosentino Syrah 2003 California

Bottled by Crystal Valley Cellars in Yountville and blended from several different Syrahs from the area, this deep red gives up aromas of cassis, black currant, and dark berries.

Flavors are full and complex, with exotic fruits like figs which make a great first impression on the palate. What follows is a gauntlet of teasers to the senses: chalky notes on the front of the palate, then chocolate, and blueberry pie and even a bit of crenshaw melon (odd for a red wine, but it works for me) and black pepper hidden in the finish on the upper palate. A really great wine for the dollar ($16-19), it is full of spices, but not over the top. This is a winner in my book.

Winemaker Tasting notes from the 2005 vintage

Côtes du Rhône-style, this Syrah is a blend from the Mandeville Island Vineyard and two proven Northern Lodi area vineyards– Kirschenmann and Knoll Vineyards in the Victor and Lockeford areas, respectively.Fermented and aged in a combination of oak barrels; French, American and European, for 18 months. Minerals, black fruits, red meat and spice begin in the nose with focused and intense flavors that evoke elements of currant, rhubarb and other black fruits.

CHAMARRE NOUVEAU UNCORKED AT AZZA LOUNGE

Wednesday, November 12, 2008, NYC.

The first official bottles were delivered to the event by horse and carriage in commemoration of the old tradition for Beaujolais Nouveau. It is one of the most popular wines in France, normally made from Gamay grapes and fermented for just a few weeks then officially released for sale on the third Wednesday of November. Chamarre slightly twists the concept with a blend of 55% Merlot and 45% Syrah from different regions of France.

I had the pleasure of sharing a glass (or three) with the President/CEO of OWS, Hubert Surville. He gave me a brief history of the company and how they were able 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.

Evoking earthy, fruity aromas, along with flavors of cherries, bananas and strawberries and a nice roundness. There is a common thread relating this Nouveau to other style Chamarre wines.

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.

Cameron Hughes Lot 143 Howell Mountain Napa Valley Cabernet 2007

More tasting notes from the Snooth California Cabernet Sauvignon Blind Tasting earlier this month. Made from 90% Cabernet, 6% Tempranillo, 4% Syrah... on the nose chocolate, cherry cola, cassis, violets, super dry on the palate but with cedar, cigar box and ripe black fruits, and a floral note, nice acidity, short to medium finish.

Hughes notes:
In this economic environment, more and more wineries are presenting their wines to us, so one could say that as the economy gets worse, our selection gets better. Lot 143 is one of the first acquisitions of Sam Spencer, (our new wine maker) after originally bringing us Lots 1 and 2 back in 2003. Sam has focused on stepping outside of traditional brokerage channels to find the upper-echelon wines that tiptoe around the frenzy of the wine-sourcing market.

This lot in particular has been nothing less than mind-blowing. It comes from a $95 per bottle program, so with a little fine-tuning by Sam, becomes one of the best wines we offer at $22 per bottle. We just submitted it for reviews and should have the results by the end of 2009. I would be shocked if it scored anything less than 92 points. The grower group responsible for this wine has consistently scored in the mid 90s and with 2007 being one of the best years that Napa has seen, making this wine truly exceptional.