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Wine

: 2011 Cameron Hughes Lot 394 Meritage
(USA, California, Sonoma County, Dry Creek Valley)

Revision 3: edited by srh on 7/2/2015 (view)
Online price: $18
Vintage: 2011
Appellation: Dry Creek Valley 85%, Napa Valley 15%
Grape: Merlot 85%, Cabernet Franc 9%, Cabernet Sauvignon 6%
Alcohol by volume: 14.2%
Production: 2500
Drink/Hold: Now through 2018

Taste
Deliciously plump and juicy, with plenty of stuffing and structure to carry all that lush, velvety fruit. Its beautifully and clearly delineated aromatics are intense and complex, with ripe cherry, mocha, black olive and crushed rock. What you get on the nose follows on the palate - great structure, with those same cherry, crushed rock characteristics. Finishes dry, with lingering spice notes. Perfect translation from nose to palate.

Cam Confidential
Lot 394 is composed primarily of Dry Creek Merlot, with a bit of Cabernet Franc and Cabernet Sauvignon from Napa to finish the blend. The wine, purchased from a high-end Sonoma producer, was barreled down for 14 months. In a tough vintage, this wine passed with flying colors.

Gold Medal, Best In Class, Chairman's Award: Riverside Int'l Wine Competition

Wine

: 2012 Clayhouse Vineyard Sauvignon Blanc
(USA, California, Central Coast, Paso Robles)

Revision 1: edited by ChipGreen on 7/1/2015 (view)
The mild, even, 2012 growing season produced wines that are well-rounded with expressive fruit flavors. The grapes for this wine went directly to press at the winery. The juice was then cold-settled for two days before racking off the heavy lees prior to fermentation.
Ninety-six percent of the wine was fermented in temperature-controlled stainless steel (49-55 degrees F, to preserve aromatics and keep fermentation rates slow). 4% fermented in neutral French oak to add a viscous mouthfeel and spice complexity. After fermentation,
the wine was racked off the heavy lees and aged on the fine lees for three months prior to blending.

Varietal Composition: 100% Sauvignon Blanc
Grape Sources: 100% Red Cedar Vineyard – 80% Sauvignon Musqué from Block 63 and 20% Sauvignon Blanc from Block 64
Appellation: Central Coast
Cooperage: 96% stainless steel, 4% neutral French oak barrels (fermentation and aging)
pH: 3.39
Total Acidity: 6.23 g/l
Residual Sugar: 2.5 g/L
Alcohol: 13.5%
Bottling Date: March 26, 2013

Wine

: 2013 Clayhouse Vineyard Adobe Pink Clayhouse
(USA, California, Central Coast, Paso Robles)

Revision 1: edited by ChipGreen on 7/1/2015 (view)
Fermentation: 90% cool temperature controlled Stainless Steel Ferm. (49-53 F) to preserve aromatics and keep fermentation rates slow. 10% warm barrel fermented in neutral French Oak (65-72 F) to add viscosity mouthfeel and dusty spice complexity.
No malolactic fermentation. Used a combination of Rose and Rhone 4600 yeast depending on variety and desired fermentation temperature and technique.

Maturation: Stainless steel potion racked off lees immediately to preserve fresh fruit aromas and flavors. Barrel ferment portion aged and stirred monthly on light lees for three months. Blended one month before bottling.

Varietal Composition: 45% Syrah, 37% Grenache, 18% Mourvedre
Vineyard Blocks: Grenache–Block 30 (37%), Syrah–Block 32 (45%), Mourvedre–Block 60 (18%)
Harvest Method: 100% hand picked early morning
Appellation: Paso Robles
pH: 3.51
Total Acidity: 5.9 g/L
Alcohol: 14.2%
Residual Sugar: 0.43 g/L
Bottling Date: January 24, 2014
Case Production: 546

Wine

: 2012 Clayhouse Vineyard Adobe White
(USA, California, Central Coast)

Revision 3: edited by ChipGreen on 7/1/2015 (view)
36% Viognier, 34% Grenache Blanc, 24% Sauvignon Blanc, 6% Princess. From our certified-sustainable estate Red Cedar Vineyard.
Alcohol: 13.5%

The blend component varietals were crafted separately before blending. 76% of the fruit was whole cluster pressed. All lots were settled for two days then racked off the gross lees before fermentation.
95% of the wine was fermented cool in temperature-controlled stainless steel tanks. A small portion (5%) of the total was fermented in neutral French oak barrels, to add viscosity and spice complexity.

Wine

: 2014 Matthiasson White Wine Limerick Lane
(USA, California, Sonoma County, Russian River Valley)

Revision 4: edited by AndrewSGHall on 6/28/2015 (view)

Wine

: 2012 Pfaffenheim Pinot Noir Rosé d'Alsace
(France, Alsace)

Revision 1: edited by fries on 6/28/2015 (view)
Grape varieties Pinot Noir
Alcohol 13% alc./vol.
Terroir Limestone and chalky-clay
Harvesting Handpicked

Winemaking
When served well chilled, its fruity taste goes well with springtime or
mushrooms salads, vegetable pie, roast chicken, pesto-flavoured pasta,
pizza pie, risotto, Chavignol cheese, or any type of Mediterranean
speciality based in olive oil. The texture of this wine goes perfectly well
with fish: trout, salmon terrine, grilled sardines, bass with olives, but also
sander in a creamy sauce. It will bring the best out of poultry, chicken, or
duck. In this case, serve the dish with its natural juices rather than a
sauce. It also pairs well with tartar steak, carpaccio or cold duck's breast.

Tasting Notes
Pinot noir often unveils fresh aromas of black currant, red berries and
some notes of leather. It is rarely tannic on the palate, but can still be
quite dense.

Impressive rose petal colour. Shiny and luminous. Very fresh and delicate,
focusing on red berry notes, our Rosé Pinot Noir exhales cherries,
strawberries and red currant. It is very expressive and persistent, with a
slight hint of violet-flavoured candy. The palate is harmonious, fleshy and
tasty with good matter. This rosé is characterised by good acidulated and
crisp freshness. The strong matter remains fruity, spicy and fresh with wild
strawberry notes. The wine is perfectly well-balanced. The finish develops
remarkable volume dominated by flavours evoking mandarin and blood
orange.

Food Pairing
When served well chilled, its fruity taste goes well with springtime or
mushrooms salads, vegetable pie, roast chicken, pesto-flavoured pasta,
pizza pie, risotto, Chavignol cheese, or any type of Mediterranean
speciality based in olive oil. The texture of this wine goes perfectly well
with fish: trout, salmon terrine, grilled sardines, bass with olives, but also
sander in a creamy sauce. It will bring the best out of poultry, chicken, or
duck. In this case, serve the dish with its natural juices rather than a
sauce. It also pairs well with tartar steak, carpaccio or cold duck's breast.

Serving TemperatureBetween 12 and 14°C

Ageing Potential
Can be conserved for up to 5 years

Wine

: 2012 Casey Flat Ranch Open Range
(USA, California, Central Valley, Capay Valley)

Revision 1: edited by Cesare on 6/25/2015 (view)
Varietal Blend: 52% Syrah, 33% Petite Sirah, 8% Merlot, 5% Mourvedre, and 2% Cabernet Franc
Appellation: California
Alcohol: 14.8%

Wine

: 2013 Harvest Moon Estate & Winery Pinot Noir Sparkling
(USA, California, Sonoma County, Russian River Valley)

Revision 2: edited by rjquillin on 6/25/2015 (view)
Varietal: 100% Russian River Valley Pinot Noir
Brix at Harvest: 18.2
T.A.: .62
Alcohol: 12.50%
Residual Sugar: .5g/L
Production: 135 cases

Producer comment on 2015-06-24:
The Sparkling Pinot should be ready to drink about a few months after it’s bottled. Within the next few years should be fine.

Wine

: 2013 Lucas & Lewellen Pinot Noir Rosé
(USA, California, Central Coast, Santa Barbara County)

Revision 1: edited by Cesare on 6/22/2015 (view)
Vineyard: Los Alamos
Composition: 100% Pinot Noir
Bottled: March 2014
Alcohol: 14%
R.S.: 0.9%
Production: 690 Cases

Wine

: 2012 Merryvale Forward Kidd
(USA, California, Napa Valley)

Revision 1: edited by ChipGreen on 6/22/2015 (view)
Winemaker Notes:
30% Petit Verdot, 25% Cabernet Sauvignon, 20% Merlot, 20% Malbec, 3% Syrah, and 2% Petite Sirah. All of the fruit was handpicked and hand sorted. After a cold pre-soak, the wine was macerated for an average of 14 days and underwent native malolactic fermentation.
The wine was aged 24 months in French Oak (35% new).
Tasting Notes:
Dark cherry, blueberry, raspberry jam, barrel notes of cedar and baking spices. Medium body supports soft tannins and moderate acidity creates a fresh and balanced finish.

Wine

: 2012 Hall Merlot
(USA, California, Napa Valley)

Revision 1: edited by ChipGreen on 6/22/2015 (view)
Winemaker Notes:
80% Merlot, 15% Cabernet Sauvignon, and 5% Petit Verdot. Aged 20 months in 45% new French oak.
Tasting Notes:
Our 2012 Merlot is deep garnet in color , with aromatic notes of wet stone, sun-warmed raspberries, and a slightly cooling fresh fennel.
The soft, supple tannins and medium body are distinctive and prized features of our Merlots. The finish offers notes of baking spices.
Drink now and over the next five years.

Wine

: 2012 Gundlach Bundschu Merlot
(USA, California, Sonoma County, Sonoma Valley)

Revision 1: edited by ChipGreen on 6/22/2015 (view)
Winemaker Notes:
Three-to-five day cold soak before fermentations with D254 yeast strain. Extraction through gentle pumpovers tailored by lot, using louvers and screens to eliminate pumping skins and seeds. Lees stirring for 3 months post-fermentation.
Tasting Notes:
Aromas of blueberries laced with black tea and cocoa are followed by beautifully integrated flavors of blue and purple fruits, semi-sweet chocolate, fresh tobacco leaf and spice box. Supple tannins add weight and a polished texture and
lead to a lush finish of ripe berries laced with pekoe tea. Delicious upon release, this Merlot will benefit from five years of cellaring from vintage and continue to age gracefully for at least ten years.

Wine

: 2009 Crystal Basin Cellars Cabernet Sauvignon Reserve
(USA, California, Sierra Foothills, El Dorado)

Revision 1: edited by Hodad on 6/22/2015 (view)
Source:Gold Hill Vineyard and Duarte Vineyard, El Dorado County
Brix: 27.5 and 26
Time in Barrel: 18 months, Neutral French & American Oak
Alcohol: 15.8%
Bottled: April 21, 2011
Production: 509 cases

Wine

: 2010 Trinitas Chardonnay Proprietor's Reserve
(USA, California, Napa / Sonoma, Carneros)

Revision 1: edited by Cesare on 6/21/2015 (view)
Alcohol: 14.3%
Total Acidity: 5.13 g/L
pH: 3.8
Production: 1800 cases
The Vintage: The 2010 Vintage was long and cool and was noted by most as a very advantageous vintage for Northern California. The vintage kept the brix in check while fruit flavors and esters matured.

Wine

: 2006 Coral Duero Toro Rompesadas
(Spain, Castilla y León, Toro)

Revision 1: edited by joesi16 on 6/21/2015 (view)
Rompesedas 2006

Technical Details
States Name: Rompesedas, El Tomillar, El Salgadero y Valdelentejas
Situation: El Pego (Zamora) Espana
D.O.: Toro
Area: 74.5 ha
Production 2006: 83,303 kg
Orography: Soft Hillsides
Type of Soil: Alluvail and mostly sand soil
Grape Variety: Tinta de Toro
Planting Year: Centenary Vineyard
Rainfall: 310 mm
Average Temperature: 14.9’C
Training: Gobelet
Panting System: 3.00 x 3.00 m.
Pruning: Spur
Grape Harvest: Hand Picking
Grape Harvest Date: Between 18th and 30th September 2006
Variety: Tinta de Toro
Ageing: 18 months in new barrels; 70% French oak and 30% American oak. Later continues its aging in bottle.
Winemaking: Vinification in red, with pre fermentative maceration of 4 days, making two punching down per day during fermentation and one until the end of maceration. Fermentation at low temperature and maceration during 31 days.

Tasting Notes
Visual Stage: The red color looks like ruby shades, with a color depth well pronounced, really shows, in spite of years passed, how great and serious this harvest was.
Nose Stage: Long maturation in barrel to tame the potential content of this Rompesedas 2006. Give it time to develop in the wine glass, to discover an aromatic multitude since black fruit up to balsamics, spices and liquorice, which fills it with expressiveness, subtlety and finesse.
Taste Stage: Pleasant tactile sensory perceptions in the mouth real go through. While the olfactory components are completely developed, shows a complete set of harmony, length and velvety yet meaty texture combined structure leaving an extraordinarily pleasant aftertaste.

Wine

: 2012 Ranch 32 Cooper's Blend
(USA, California, Central Coast, Monterey)

Revision 1: edited by Cesare on 6/20/2015 (view)
Appellation: Monterey, 100% Estate Grown
Varietal Composition: Petite Sirah 50%, Merlot 21%, Syrah 16%, Petit Verdot 10%, Tempranillo 3%
Alcohol: 13.5%
pH: 3.7
Harvest Brix: 24.2° – 25.2°

Winemaking: The grapes were destemmed, crushed, and fermented in small lots in open top fermenters. The firm cap of skins and seeds that bubble up and form on the surface during red fermentation was gently “punched down” several times a day. To add complexity and retain character, each variety was fermented separately. During the blending process just prior to bottling, the proportion of each varietal was chosen to accentuate the richness of flavor and maximize depth, complexity, mouthfeel and finish.

Wine

: 2013 Cara Nord Conca de Barberà Negre
(Spain, Catalunya, Tarragona, Conca de Barberà)

Revision 1: edited by bgibbard on 6/19/2015 (view)
Composition: 42% Garnacha, 38% Syrah, 20% Garrut (i.e. Monastrell/Mourvèdre)

Wine

: 2013 Bonny Doon Vineyard Querry
(USA, California)

Revision 1: edited by Cesare on 6/18/2015 (view)
Blend:
62% pears (Seckel, Beurre Hardy (aka French Butter Pear), Bartlett, Forelle)
36% apples (Jonagold, Golden Delicious, Gala, Autumn Greeting, Cripps Pink, McIntosh, Pink Pearl, Gala Crab, Pippin, Braeburn)
2% quince (Roseacea, Pineapple)
Serving Temperature: 43-45º F
Alcohol by Volume: 6.9%
TA: 7.0 g/L
pH: 3.52
Production: 7,000 cases
Drink now-2016

Wine

: 2013 Scott Harvey Zinfandel Winemakers Reserve
(USA, California, Sierra Foothills, Amador County)

Revision 1: edited by ChipGreen on 6/17/2015 (view)
Technical Details
Vintage: 2013
Appellation: Amador County
Blend: 100% Amador County. 86% Zinfandel, 11% Syrah, 3% Mixed Port Wine Varieties.
Alcohol: 14.50%
pH: 3.52
Cases Produced: 1,500 cases
Cooperage: 17 months in French Oak
Bottling Date: 10/25/14

Vineyard/Vintage Notes
86% from the Bowman Zinfandel Vineyard in Amador County. This vineyard was planted in 1974 and is on a high elevation west facing hill top in the middle of the Shenandoah Valley of Amador County. It is non-irrigated, stand-alone head pruned vines that express the old world Zinfandel terroir. 11% is Syrah from the York Vineyard in Fiddletown. This vineyard is planted high atop a lava cap. The lack of soil forces the vines to struggle producing a small-yielding, highly intense-flavored wine, thus giving the overall blend a rich intensity. 3% is mixed port varieties of Touriga National, Tinta Cao, Souzao and Alvarelhao. These port varieties tie the wine together with a peppery spiciness that laces through the wine.

Winemaker’s Notes
Produced in the old world style of balanced wine making. We want the wine to express the Amador Zinfandel terroir with good balance of fruit, French oak, structural tannins and medium alcohol. 30% of the oak is new with the balance being once used barrels. It is 100% French oak. The lack of late season heat spikes and the extra hang time of the 2013 vintage allowed the grapes to fully ripen without reaching overly high sugars. Perfect conditions for producing fully-developed, balanced Zinfandel that talks to you saying, "I’m Zinfandel, I’m Amador County and I’m 2013."

Tasting Notes
Briary varietal Zinfandel. Extractive, All Spice, Mulberry, Refreshing, Roses, Pomegranate, Cherry-like, Strawberry, Bright Red Fruits, Red Licorice. Long-lingering, fleshy finish showing a complete wine from beginning to end. Old Vine complexity with first growth quality.

Wine

: 2008 White Oak Vineyards & Winery Reserve Alexander Valley
(USA, California, Sonoma County, Alexander Valley)

Revision 1: edited by Cesare on 6/16/2015 (view)
Varietal Blend: 42% Merlot, 21% Cabernet Franc, 37% Cabernet Sauvignon
Soil: Alluvial, well drained, gravely loam.
Production: 485 Cases
Winemaker: Bill Parker
Alcohol: 14.3%

Wine

: 2007 White Oak Vineyards & Winery Reserve Alexander Valley
(USA, California, Sonoma County, Alexander Valley)

Revision 1: edited by Cesare on 6/16/2015 (view)
Varietal Blend: 45% Merlot, 32% Cabernet Franc, 23% Cabernet Sauvignon
Soil: Alluvial, well drained, gravely loam.
Production: 498 Cases
Winemaker: Bill Parker
Alcohol: 14.2%

Wine

: 2013 Mt Beautiful Pinot Noir North Canterbury
(New Zealand, South Island, Canterbury)

Revision 1: edited by TashNYC on 6/16/2015 (view)
Winery Notes:

Anyway you look at it, Mt. Beautiful Pinot Noir is the pinnacle of what we at Mt. Beautiful are all about. Subtlety is the secret inside this wine. It begins with sophisticated fragrances of black cherries and violets while showcasing an elegantly expressive palate of ripe bramble fruit and subtle tannins. As the personal favorite of our owner David Teece, it's incredibly important for our Pinot Noir to showcase the best aspects of the varietal, therefore it is grown in the highest elevation in the vineyard.

Wine

: 1998 Uvas Felices Rioja Paisajes IV
(Spain, La Rioja, Rioja)

Revision 1: edited by futronic on 6/14/2015 (view)
100% Tempranillo from 75-year old vines. One of only two vintages produced (1999 is the other).

Wine

: 2007 Raventós i Blanc Cava Gran Reserva Personal Manuel Raventós
(Spain, Cava)

Revision 1: edited by futronic on 6/14/2015 (view)
With seven years of ageing and minimal dosage, the oeuvre of this Cava is great purity and focus. Green apple notes on the nose crystallize on the palate, backed up by a very fine mousse. The blend here is dominated by native varietals: Xarel-lo (80%) with the balance taken by Parellada (20%). A great aged Cava.

Wine

: 2013 Nova Vita Zinfandel Old Vine Zinfandel
(USA, California, Central Coast, Paso Robles)

Revision 2: edited by ChipGreen on 6/14/2015 (view)
90% Zinfandel, 10% Petite Sirah
Alcohol: 13.5%
Harvest Brix (Avg.): 24.2
pH: 3.69
Total Acidity: 0.56g/100ml
Alcohol: 13.5%
Residual Sugar: 0.25%
Oak Age: 8 months
Oak: American
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