Finger Lakes Riesling: Boundary Breaks Dry #239

The Finger Lakes Wine Alliance recently celebrated the launch of the 2013 vintage of Finger Lakes Rieslings.  The group claims as their own the title of, "North America's premier cool-climate wine growing region."  

The Finger Lakes region is south of Lake Ontario, in central New York.  The glacier-sculpted lakes, great microclimates and talented winemakers make a wide variety of vitis vinifera wines, but the FLX is best known for its Rieslings.


Bruce and David Murray purchased their farm in 2007 and two years later planted grapevines where none had grown before.  The Boundary Breaks estate sits in the area along the eastern shore of Seneca Lake, an area known as the Banana Belt, due to the milder weather resulting from the depth of the lake and the prevailing winds.  Under the name of Boundary Breaks, the Murray's produce only Riesling grapes and wines.

Winemaker Peter Bell - from Fox Run, and Dr Frank's before that - works with vineyard manager Kees Stapel - who came from Sheldrake Point - to make five styles of Riesling, from dry to late harvest.

The 2013 Boundary Breaks Dry Riesling #239 utilizes the Geisenheim #239 clone of the Riesling grape, estate-grown on the east side of Seneca Lake and picked first in the season for higher acidity.  It has been collecting accolades since the first vintage was released last year.  Steel fermentation is the norm in the Finger Lakes.  This wine shows "dry" on the IRF scale, with a scant 0.9% residual sugar and a low alcohol level of only 11.9%.

The wine is pale in the glass, with just a hint of green.  Its nose is bursting with fruit and earth.  Apricots and peaches are heavily influenced by the sense of wet rocks and the fragrance of the soil.  Flavors hold the line in the same way, with apricot, quince and peach acting as a serving platter for those earthy mineral notes.

On the Twitter stream, during a virtual tasting event, @ArtPredator was looking to put this Riesling with some food: “notes of stone fruit pair well with cranberry pecan chicken salad pita n beach breaks” while @WineHarlots tweeted, “Boundary issues? You'll be laying down the law to get your share of @BndryBrx Riesling.”  You won't need a surveyor to find the flavor inside the bottle, either.


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Finger Lakes Riesling: Heron Hill Winery

Few wine regions know how to get a Twitter conversation going like New York's Finger Lakes AVA.  The Finger Lakes Wine Alliance recently celebrated the launch of the 2013 vintage of Finger Lakes Rieslings through a social media gathering.  The group claims as their own the title of, "North America's premier cool-climate wine growing region."  It's probable that only other North American wine growing regions would offer an argument.  Even so, it would just be sour grapes.

The Finger Lakes region is south of Lake Ontario, in central New York.  The glacier-sculpted lakes, great microclimates and talented winemakers make a wide variety of vitis vinifera wines, but the FLX is best known for its Rieslings.

On Twitter, it was a Riesling love fest.  @GrapeBelt tweeted, "Time to spread the Good News: #FLXRiesling is a major player, here to stay!"  @ilove2drinkwine not only likes the wine, but the lower alcohol content of Rieslings: "One great thing about #FLXRiesling? Had about 8 glasses by the time I was done last night -- #NoHangoverForMe."  You can view the entire Twitter conversation as it happened here.

Heron Hill Winery 2013 Classic Dry Riesling

Noted wine expert Janis Robinson wrote recently that "Riesling can transmit terroir more sensitively than any white wine grape I know, making it truly the counterpart of the Pinot Noir that is so often grown alongside it."  However, she fears its powerful nature and schizophrenic sugar content are keeping bottles dusty in your local wine emporium.  She does note that Riesling has become "the signature grape variety of the Finger Lakes." 

Heron Hill Winery overlooks lovely Keuka Lake, as it has for over 35 years.  Their 17,000-case production makes them a fairly large player in the Finger Lakes wine scene.  The winery facility is built into the side of the hill, so gravity feeds the juice through the winemaking process instead of pumping.  

Winemaker Bernard Cannac was born and raised in Languedoc, so it is fitting that he is up to his elbows in grapes.  He oversees the production of the estate wines from Keuka Lake as well the Ingle family's other estate, on the west side of Canandaigua Lake.  Wouldn't you love to be able to say, "My other estate?"  Sustainable farming and harvesting by hand are all in a day's work for Cannac and crew.

The '13 Heron Hill Classic Dry Riesling is made from four different lots of grapes - 13% Keuka Lake estate, 68% Seneca Lake, 16% Cayuga Lake, 3% Skaneateles Lake.  I asked for help from a local on the pronunciation of that last lake, and I was told it's "Skinny-Atlas."  I'm glad I asked for help.

The lots are fermented separately, then blended together.  Alcohol is 12% abv and residual sugar is a low 0.23%.

The Heron Hill looks pretty - tinted golden yellow - and smells even prettier.  Peaches and lemon aromas are bolstered by minerals and an herbal note.  The flavor side of the ledger sheet tallies plenty of green apple, citrus and a slight hint of apricot.  There's a citrus/savory finish which lasts for days.  The folks at Heron Hill say to pair it with something that has bite to it, like spicy Thai food, Asiago cheese or horseradish.

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Finger Lakes Riesling: Sheldrake Point

Few wine regions know how to get a Twitter conversation going like New York's Finger Lakes AVA.  The Finger Lakes Wine Alliance recently took to social media to celebrate the launch of the 2013 vintage of Finger Lakes Rieslings.  The group claims as their own the title of, "North America's premier cool-climate wine growing region."  It's probable that only other North American wine growing regions would offer an argument.  Even so, it would just be sour grapes.

The Finger Lakes region is south of Lake Ontario, in central New York.  The glacier-sculpted lakes, great microclimates and talented winemakers make a wide variety of vitis vinifera wines, but the FLX is best known for its Rieslings.

I always like to point out that the International Riesling Foundation has developed a scale, the IRF "Riesling Taste Profile," to help consumers determine which of the many different styles of Riesling is in the bottle.  It is a methodology that Syrah producers would be wise to employ.  You will find the Riesling Taste Profile on most bottles of Riesling produced in the Finger Lakes.  I thought it was on all FLX bottlings, but through Twitter, @50StatesOfWine and @SandyWasserman pointed out to me that their bottles did not feature the scale.

Sheldrake Point 2013 Dry Riesling

Sheldrake Point Vineyards has been producing wine for over 15 years using grapes grown on their 44-acre vineyard on Cayuga Lake.  The site benefits from low elevation and a lakeside location.  Cayuga Lake is 600 feet deep and never freezes.  The warm and cool waters circulate to provide a tempering influence on the microclimate.  This makes the vineyard about 10 degrees warmer in the winter and slightly cooler in summer than other locations.

Every winery likes a good back story, and this one is blessed with a good one.  It was an abandoned dairy farm when discovered and pressed into a much nobler service, delivering much more interesting beverages.

Winemaker Dave Breeden and vineyard manager  Dave Weimann are the milkmen here, delivering a Riesling that tips the Ries-O-Meter to "dry."  It has only 0.7% residual sugar and hits a low 11.4% abv, so it's a pretty lean machine.  1,292 cases were produced.

The '13 Sheldrake Point Dry Riesling  has a pale greenish tint in the glass and gives a fruity nose.  A little peach, a little apricot, a little pineapple, and the aromas are pleasing.  Taking a sip, the mouthfeel is lush.  The flavors of peach and apple are laced with a gorgeous tinge of lemon zest and earth.  Acidity comes in on the mid-palate and stays for the long finish.  Minerals shoot through it all and give a crisp and refreshing experience.

Pairing suggestions came from @WineHarlots, "Enjoying @SheldrakePoint Dry Riesling. The bright citrus notes make me long to pair it with ceviche," and @ArtPredator thought it was, "a perfect match for Indian summer sunset picnic. Pairs well with ocean air!"  @WineCompass liked the "soft peach and lemon aroma, leads to citrus cream, minerals, and nice acids."  I liked the tropical notes, and I was not alone.  @dallaswinechick and @GrapeBelt tweeted, "Those tropical notes are rising as the wine warms and opens a bit."




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Finger Lakes Rieslings To Be Celebrated

The group in charge of marketing New York’s Finger Lakes wine region - the Finger Lakes Wine Alliance - will host a virtual tasting event on Twitter this month.  The event - not that they need an excuse, they’ll talk about wine at the drop of a corkscrew - is the launch of the 2013 vintage of Finger Lakes Rieslings. The #FLXRiesling Hour is coming up on Saturday September 27, 2014, from 7:00 to 9:00 p.m. ET.

Wine writers are receiving samples and will hop online to tweet up the '13 Rieslings with Finger Lakes winemakers and fans. You can also check in through the Ustream video channel. All of September, by the way, is dedicated to the Finger Lakes Riesling Launch.

To take part, just get a Finger Lakes Riesling or two and jump in with your tasting notes. Even if you don't have a bottle handy, it's a fun way to connect with other Riesling fans. During the event, use the hashtag #FLXWineVT or direct comments to the FLWA at @FLXWine.

The FLWA bills the Finger Lakes as North America's premier cool-climate winegrowing region.  Located in the east-central part of New York, south of Lake Ontario, the Finger Lakes AVA is recognized - by most who offer their opinion - as the best source for Rieslings in America.  The slate soil and microclimates near the three main Finger Lakes make for the good growing of Riesling grapes.

Finger Lakes winemakers say that young Finger Lakes Rieslings show lots of fruit, while more complex notes appear over time.  They also noted that wines from cooler vintages age better than those of warm vintages.

Minerals and citrus are the hallmark notes of Finger Lakes Riesling wines, which can range from very dry to very sweet.  How do you know which are which?  Sometimes, the label will explain the sweetness level in the wine’s name.  There is some help for the consumer, though, when that doesn’t happen.

The International Riesling Foundation has created a "Riesling Taste Profile," which appears on the label of all Finger Lakes Rieslings.  It’s a drawing of a meter, showing the sweetness level of the wine.  It is a concept which might well be adopted by makers of Syrah wines, since that grape shows quite differently from cool and warm climate designations.  It’s a great way to help consumers know what to expect in the bottle.

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Virtual Wine Tasting: Finger Lakes Whites

The Finger Lakes Wine Region recently hosted another in a series of live virtual tasting events, with a video feed and participation via Twitter.  These events are becoming so popular that if you try to take part in every one that comes along, you’ll have a pretty full dance card.

The virtual tasting is a great way to gain exposure to a new wine or winery, and it’s a great way to mingle with folks who are as inquisitive about wine as you are.  Like many wine regions, the Finger Lakes Wine Alliance uses the social aspect of virtual tastings to their great advantage.

In May 2014, the FLWA staged a virtual event featuring a large variety of wines, not just one or two.  Participants sipped at home and joined in during a four-hour marathon. (Most virtual tasting events only run an hour or so.)  I was supplied with several white wines to sample, and today I’ll focus on the Villa Bellangelo 1866 Reserve Riesling 2012.

On Twitter, @travel4foodfun carried the sentiment of all by tweeting, “We are now doing our virtual tasting from our friends @villabellangelo and It's a definite Wow!”  @jeffal66 commented on the wine: “Nice mix of melon, fall fruit on the Bellangelo. Pear for sure. Minerality.”   The winery of the moment, @villabellangelo, offered a glimpse behind the bottle.  They wrote, “Geek out on the Gibson Vineyard  - the source for our 1866 Reserve Riesling.  http://goo.gl/PeQTWm” and “Check out our background history on the 1866 Reserve series at: http://goo.gl/IKpx3G."

This release marks the debut vintage of a Riesling that shows why New York’s Finger Lakes Riesling is known for that grape.  The fruit came from a single vineyard - Gibson Vineyard, just north of the winery on the west side of Seneca Lake.  The date in the wine’s name - 1866 - is a tip of the winegrowing hat to Dr. Byron Spence, an early grape grower in the region

With residual sugar at just 1.9%, this Finger Lakes Riesling clocks in on the dry side of medium dry.  Finger Lakes Rieslings all bear the Riesling Taste Profile scale designed by the International Riesling Foundation.
It’s easy on the alcohol - 11%.abv - and only 99 cases were produced.  My bottle was number 87 of 1188.

The 1866 Reserve Riesling gets a special touch in the winery, aging half in stainless steel tanks and half in oak barrels sur lie - in contact with the spent yeast cells - for eight months.

The light straw tint is pretty, and the nose is even more so.  Floral notes, pear and  nectarine aromas are not shy about getting out of the glass.  The mouthfeel is full and creamy and the acidity is on the gently side, making it a great wine to sip.  Flavors of pears and white peaches provide plenty to ponder while doing so.  This wine would be nice with spicy food, like a Thai dish or even Mexican food with a bit of heat to it.


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Snoqualmie Naked Riesling 2010

We had a whirlwind trip to Las Vegas for Christmas - it's just not the holidays without an opportunity to double down on eleven a few times.  After a couple of successful double downs, I left the table with my windfall and headed for the 221 wine bar in Summerlin's Rampart Casino.

There, I ordered a Merryvale Starmount Chardonnay, which I was told had run out.  Okay, let's try the Hogue Riesling.  Nope.  Can't seem to find that either.  Well, gimme the Snoqualmie Naked Riesling.  At this point, I wasn't really expecting to get a glass of wine.  Sure enough, the kid behind the bar couldn't locate it, either.  After a little poking around and an admission that he was beginning to think I was looking at a wine list from some other restaurant, he did finally come up with a bottle of the Snoqualmie.

Snoqualmie Naked Riesling 2010 is a Washington state wine from the huge - 11 million acres huge -Columbia Valley.  It is produced using organically grown grapes and hits only 12.3% in alcohol, but shows three percent of residual sugar.  The wine cost $11 by the glass and retails for about that much by the bottle.
Snoqualmie winemaker Joy Andersen has done a good job with this bargain wine.

It has quite a nice golden tint for an "unoaked" wine, although the word seems to refer to the organic grapes, not a lack of oak.  The nose displays earth, petrol and plenty of minerals.  I'm happy so far.  The sip reveals off-dry shades of petrol, which are noticeable immediately. The palate is earthy with pear and peach flavors, and vibrant.  Acidity is very nice even when served too cold, as they do at 221.


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Big, Fruity Napa Valley Riesling From Smith-Madrone

In Napa Valley’s Spring Mountain District, brothers Stuart and Charles Smith run the Smith-Madrone Vineyards and Winery, established in 1971.  The winery was named for the forest of Madrone trees from which the vineyards were reclaimed, vineyards which were first planted to Riesling some forty years ago.

The Smith brothers don’t make a lot of wine, but that is not their goal.  They set out to “make artisanal wines which are distinctive and are an expression of both the vintage and us as vintners, but above all else, are wines which bring pleasure to the senses.”

The winemaking process seems less business to them than philosophy.  “Every year our wine is made from the same vineyards, pruned by the same people in the same way, cultivated in exactly the same manner and harvested at similar levels of maturity, yet Mother Nature stamps each vintage with a unique set of flavors, senses and character. Vintage dating is a celebration of that uniqueness and diversity.”

The 2010 and 2011 vintages in Napa Valley were a bit of a challenge due to cooler weather through the season.  2012 got things back to normal, though.  The brothers explain: “Consistently fine weather from May through September had the Napa Valley winemaking community in a continual state of elation. All in all, the harvest could not have gone much better, as the quality of this wine readily demonstrates.”

While Smith-Madrone’s 2011 Riesling was all about the minerals in their “red and rocky volcanic soil,” coaxed along by the cooler mountain temperatures, their 2012 Riesling is a testament to fruit.  A sample was provided for the purpose of this article.

With ever so slightly less alcohol than last year’s Riesling, and a tad drier, the 2012 hits 12.5% abv with just over 0.4 residual sugar.  The estate wine is bottled under a natural cork.

Very pale in the glass, the nose simply bursts forth with juicy fruit.  Apples, citrus, pear and melon aromas all seem to be trying to elbow each other out of the way.  The promise of the fruity nose is delivered upon with a lovely palate, dry and tangy with brilliant acidity, but also adorned with the taste of red apples and lime peel.  It’s a food-friendly and refreshing white wine.


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Top Ten (12) Holiday Wines At Whole Foods Market: The First Four

The Whole Foods Market wine department is crazy about lists.  They come up with lists of Top Ten wines for every occasion, holiday and season - which sounds like a pretty good job to me.

This is the time of year, of course, for the WFM Top Ten list of holiday wines.  Each wine on the list is priced below $25 and each is hand selected by the WFM wine folks as a winner for holiday parties, gift-giving and feasting.  There were so many good wines to choose from, the top ten list became a Top 12 list this year.

WFM is sponsoring a pair of Twitter tasting events you may find interesting - and informative.  The first one came just in time for Thanksgiving, on Thursday November 21, 2013.  The second will give you inspiration for the Christmas party season, on Thursday December 12.  Both of these virtual tasting events will happen from 7:00 - 8:00 p.m. CT.  The December lineup will feature singer/songwriter/musician Mat Kearney chatting about his Napa red blend, Verse and Chorus.

It’s easy to participate.  Just pick up a bottle or two of the top holiday wines at Whole Foods and open them for the Twitter Tasting event.  Follow along on Twitter, using the hashtag #WFMWine.

Tweets about "#WFMWine"


Here is a list of the twelve wines.  My thoughts on the wines tasted on November 21st are given, and I’m including the WFM descriptions of the others to help steer you in the direction you want to go. “*” indicates a wine available only at Whole Foods Markets.

For Nov. 21,2013  7:00 - 8:00 p.m. CT

*Grace Lane Yakima Valley Riesling 2011, Washington $9.99
Washington state is known for, among other things, Riesling, and here is one from Yakima Valley that registers "medium-dry" on the Riesling scale and barely hits 12.1% abv in alcohol.  Yakima Valley was Washington's first American Viticultural Area, and is part of the larger Columbia Valley AVA.  Nearly half the wine grapes in Wahington come from this beautiful region in the southern part of the state and the grow a lot of other fruit there, too.  Not to mention hops - 80% of America's supply of that crucial beer ingredient are grown there.

The Grace Lane Riesling is a very light, clear golden color and features great aromas of granny smith apples and peaches with a fairly healthy dose of minerals.  It smells crisp and fresh, and it tastes the same way.  The acidity is nice, but not really razor sharp.  On the finish, the minerals linger long and the "medium" part of that "medium-dry" kicks in.  Riesling is a great wine to put on the Thanksgiving table - or Chistmas, for that matter - due to its versatility.  You can pair Riesling with just about anything successfully, even when it's not bone dry.

*Tablao Navarra 2012, Spain $7.99
Navarra is in the northern part of Spain, between Rioja and France.  In the Navarra region, a tablao is a cafe where they play flamenco music.  Now, flamenco is energetic and vibrant enough to grab me all by itself.  Tablao, the wine, brings similar fire and spice.  It is based in 81% Tempranillo grapes with support from 9% Garnacha, 8% Merlot and a 2% splash of Cabernet Sauvignon.  Produced by Bodegas Pagos Dearaiz, Tablao is influenced by French wine, to be sure, but its boots are made of Spanish leather.

Tablao is the kind of red that could make me feel festive any time of year.  Practically black in the glass, the nose is a big rig full of raspberry and black cherry, with a compact car of leathery cigar tobacco anise and nutmeg on its tail.  Lively on the palate, the dark side of cherries is displayed prominently.  There is a spicy element running through it with great tannins structure and lip-smacking acidity.  I'd put this on the table next to the holiday rib roast.  It's pretty awesome with a handful of pistachios, too.  At 13.5% abv, it keeps alcohol in check for what could be a day of over-imbibing.

*H & G Priorat 2008, Spain $13.99
The Spanish wine region of Priorat is in the northeastern part of the country and joins Rioja in the DOCa classification, the highest level of quality in Spanish wine.  Priorat is known for its black slate and quartz soils, a rich terroir of volcanic origin.  Garnacha is the main grape there, and Grenache - as we call it in other parts of the globe - is always a great choice for pairing with food.  Alcohol is fairly high, at 14.2% abv.  H & G Wine is a California-based winery which produces wine from various parts of the world.

The wine is colored very dark purple/black.  The nose shows blackberry, raspberry, licorice and lots of minerals.  The palate is full of spicy cherry and blueberry with a leathery note.  Nice acidity and good tannic structure round out what is a great tasting experience.  A lovely floral aspect on the finish makes for a good memory to take from the sip.

*Les Hauts de Bel Air Bordeaux 2011, France $10.99
The Sichel family bottles this bold red six months after harvest on the right bank of the Garonne River.  The grapes used are two Bordeaux favorites, 70% Merlot and 30% Cabernet Sauvignon.  Alcohol is quite reasonable at 13% abv.

The winery says, "Maison Sichel has a longstanding partnership with a number of Grands Crus Classés (classed growths) and takes an active role in the marketing of more than 150 of the most prestigious Bordeaux châteaux."

Les Hauts de Bel Air shows a pure, fruity nose of red berries.  The palate is all fruit, too, youthful and vibrant.  Nice tannic structure and ripping acidity beg for a holiday roast.  The mouthfeel is light and juicy and it won't weigh down an already full table.  The wine displays the power of a Bordeaux with the freshness of a Beaujolais.  I can taste the turkey already.



For December  12, 2013  7:00 - 8:00 p.m. CT

*Roger d’Anoia Cava, Spain $9.99
“Lively effervescence with bright notes of green apple and pear, this sparkler is ripe and round with a touch of sweetness in the well-balanced finish.”

*Skouras Anassa, Greece $11.99
“Made with 70 percent moschofilero and 30 percent viognier, this medium-bodied white has aromas of ripe apricot and orange peel and a clean, crisp finish.”

*Santa Julia Innovacion Bonarda Cabernet Sauvignon, Argentina $9.99 (1 liter)
“Deeply complex and full-bodied, this red created by the Zuccardi family has forward notes of plum and cigar box with jammy flavors of dark ripe berries. The luxurious finish has smoky, savory notes.”

*Mat Kearney Verse & Chorus Napa Valley Red, California $24.99
“This bold claret is made through a partnership between famed musician Mat Kearney, Peju and the John Anthony family who, combined, have more than 60 years of Napa Valley wine making experience. This luscious red is 87 percent Napa Valley merlot and 13 percent Napa Valley cabernet sauvignon and has soft aromatics of black currant, plum, and notes of cedar. The bold but well-balanced flavors of vanilla, black cherry and chocolate give way to juicy dark cherry and wild blackberry. And, the long finish has nuances of roasted coffee and toasted hazelnut.”


The other four:

Simonnet-Febvre St. Bris Sauvignon Blanc, France $12.99
“The micro-climate in the Saint-Bris appellation allows for the sauvignon blanc grapes to express their full aromatic character as well as the minerality of the terroir. The exuberant nose is characterized by freshly cut herbs and delicate fruits with a hint of red bell pepper, and the elegant finish has a lovely minerality.”

Novellum Chardonnay, France $10.99
“This zesty white has honeysuckle and white peach aromas, and anise, fennel and a hint of oak show in the lengthy finish.”

Allan Scott Marlborough Pinot Noir, New Zealand $14.99
“This wine is rich and dark with black cherries, violets and a pleasant earthiness on the nose. It has a velvety, harmonious finish with smoky oak, subtle spice and raspberry flavors.”

Cercius Côtes du Rhône, France $14.99
“This blend of 85 percent grenache and 15 percent syrah is beautifully textured, lush and decadent with an aroma of smoky eucalyptus and berry and deep notes of kirsch, plum and stewed fruits and plum and a hint of leather in the long finish.”


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Wine Country Pennsylvania: Lakeview Cellars

For a state with as much winemaking heritage as you will find in Pennsylvania, they lag far behind most states in embracing laws favorable to wine consumers.  Things appear to be shifting there, but the movement is slow.  

While tasting wine from all parts of the US for the Now And Zin Wine Country series, I have had the opportunity to sample Pennsylvania wine several times.  Some has been good, while some has been merely tolerable.  The samples from Lakeview Cellars definitely fall into the "good" category.

Lakeview Cellars is a boutique Pennsylvania winery located just south of I-90 in the town of Northeast, PA, which is actually in northwest PA.  The directional aspect of the town's name describes its situation within Erie County.  The winery offers visitors some great views of Lake Erie and a pond shaped like a wine bottle - in addition to their wines, of course.  Owner and winemaker Sam Best sent two bottles of his very popular Shipwreck Series, a red and a white, for me to sample.

2011 Shipwreck Red

This Lake Erie red blend uses five grape varieties: Baco Noir, Cabernet Franc, Chambourcin, Cabernet Sauvignon and Noiret.  Cabernets Franc and Sauvignon you know.  The other three grapes are hybrids found mainly in the American northeast.  Baco Noir is a cross of the French vitis vinifera grape Folle Blanche and an unknown variety of vitis riparia indigenous to North America.  Chambourcin and Noiret are also hybrid grapes.

Best says, "The wine is finished with 1% residual sugar, and exhibits nice fruit forward and finishes with some oak tones."  Sure enough, it's a dry wine at 12.4% abv, fermented and aged in Pennsylvania white oak.  It sells for $17, when they have some to sell.  This vintage ran out in September this year, nine months after its release.

Medium-dark ruby in the glass, the nose is complex, with black plum and blackberry, a little cinnamon and allspice, cigar tobacco and even a bit of leather.  The sip reveals a beautiful, peppery raspberry delight.  It's a little bit Pinot, a little bit rock'n'roll.  The Baco Noir and Chambourcin grapes seem to shine the brightest.

Shipwreck White

Best says he aimed for crisp and semi sweet with the Shipwreck White.  He hit the mark well.  Notes of melon and citrus come through an earthy nose, while similar fruit adorns the palate.  It strikes me as having just a hint of sweetness, a little odd for a wine with 3.5% residual sugar.  Best explains, "We blended this wine to have a nice balance of fruits and acid and finish with a honeydew melon taste.  The wine was finished with 3.5% residual sugar, but because of the acid, it doesn’t come across as sweet."  

This blend of Riesling, Vignoles, Cayuga and Vidal retails for $14 and barely tips the alcohol meter at 12% abv.

The earthiness on the noise is amazing.  The way the minerals, sugar and acidity merge is equally stunning.  It goes great with almonds and a cheese plate, but it makes a great sipper, too.


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New York Wine: Finger Lakes 2012 Riesling Launch

The group in charge of marketing New York’s Finger Lakes wine region - the Finger Lakes Wine Alliance - held another virtual tasting of their wines in mid-September 2013.  The event - not that they need an excuse, they’ll talk about wine at the drop of a corkscrew - was the launch of the 2012 vintage of Finger Lakes Rieslings.  Wine writers got samples, winemakers got online and everyone took part in the festivities, live on Twitter and Ustream.

The FLWA bills the area as North America's premier cool-climate winegrowing region.  Located in the east-central part of New York, south of Lake Ontario, the Finger Lakes AVA is recognized by most who offer their opinion as the best source for Rieslings in America.  The slate soil and microclimates near the three main Finger Lakes make for the good growing of Riesling grapes.

During the Ustream cast, the winemakers said that young Finger Lakes Rieslings show lots of fruit, while more complex notes appear with time.  They also noted that wines from cooler vintages age better than those of warm vintages.

Minerals and citrus are the hallmark notes of Finger Lakes Riesling wines, which can range from very dry to very sweet.  How do you know which are which?  Sometimes, the label will explain the sweetness level in the wine’s name.  There is some help for the consumer, though, when the wine's name does not make it apparent.

The International Riesling Foundation has created a "Riesling Taste Profile," which appears on the label of all Finger Lakes Rieslings.  It’s a drawing of a meter, showing the sweetness level of the wine.  It is a concept which might well be adopted by makers of Syrah wines, since that grape shows quite differently in cool and warm climate designations.  It’s a great way to help consumers know what to expect in the bottle.

All of these Rieslings are fermented in stainless steel and are priced between $14 and $20.  These wines are arranged in order of sweetness by the International Riesling Foundation scale:

Knapp Winery Dry Riesling KV Estate 2012

Located on Cayuga Lake, Knapp Winery is close to Seneca Falls and easily accessible from the New York State Thruway - unless Arlo Guthrie declares it "closed, man."  Knapp Owner Gene Pierce also owns Glenora Wine Cellars to the west on Seneca Lake.

Vineyard manager Chris King and winemaker Steve DiFrancesco share the kudos for this single-vineyard wine. The pair worked together before and after harvest on this Riesling.  182 cases were made with an alcohol content of 12.5% abv and a residual sugar mark of 0.5%.  That puts it over on the "dry" side of the International Riesling Foundation's sweetness meter.. It is bottled under natural cork.

With a pale yellow straw tint, this wine's nose is very fragrant. It wafted from my glass to the other side of the room.  There's a lot of fruit in there, peaches and pears mostly, with a zingy citrus streak and a healthy dose of earthy minerals.  The palate leans more toward apricots and lemons laced with minerals.  The acidity is typically great - that's no surprise with Finger Lakes wines.  Many taking part in the virtual tasting on Twitter delighted in this wine's refreshing acidity.   A sense of earth carries through right to the finish, which is long and graced with a touch of custard.

Lakewood Vineyards Dry Riesling 2012

Lakewood Vineyards Winemaker Chris Stamp is a grandson of the estate's founders. David Stamp - another grandson - oversees the grape growing.

The Lakewood 2012 Dry Riesling hits the dry range on the sweetness meter - the residual sugar is just 0.78% - and has a super-low 11.7% abv.  810 cases of this Riesling were produced and it retails for $13.
My wife says the wine shows a tart green apple note with a lovely butterscotch flavor.  She thinks it smells nice and creamy, but tastes more tart.  I don't get the creamy aspect, but the tart apples hit me just right.  A streak of lime runs through the mid-palate with hints of petrol darting in and out.  The acidity is top-notch, even when chilled.

Lamoreaux Landing Wine Cellars Red Oak Vineyard Riesling 2012

On Seneca Lake, Lamoreaux Landing's Red Oak Vineyard is sustainable.  It is the winery's newest vineyard - this is its fifth vintage.  Winemaker Colin Grant crafts not only Riesling, but reds, dessert wines and a Blanc de Blancs sparkler as well.

The Red Oak Riesling clocks in as "medium-dry" on the sweetness scale, and runs a moderate 12.5% abv.  The pale wine come under a natural cork.

Nice apples and pears dominate the nose with muted slate tones apparent.  The palate is very mineral driven, with apple, lime and pear notes standing behind the earthiness. This Riesling has a nice acidity and tastes very clean - perfect for food pairing.

Lucas Vineyards Semi-Dry Riesling 2012

Lucas Vineyards is located on the western side of Cayuga Lake.  Established in 1980, it's the oldest winery on that lake.  Ruth Lucas founded the place and still sits at the helm.  Winemaker Jeff Houck has created a wine that hits a little more to the right on the sweetness meter, at "semi-dry."  The residual sugar is 2.2% and the alcohol sits at 11.4% abv.  Houck says a small amount of botrytis was present in these grapes, but it was not prevalent.  It's bottled under natural cork.

Very pale in the glass, this Riesling shows remarkable fruit - peach, pear and apple aromas fly out of the glass.  The palate is equally fruity, with a nice layer of earth on the peaches, pears and apples.  A slate note and a touch of citrus add to the wine's zing and the good acidity brings a freshness and food friendly quality.

The winery recommends pairing with shellfish, white meat and vegetarian dishes.

Glenora Wine Cellars Riesling 2012

The winemaker at Glenora Wine Cellars - Steve DiFrancesco - has 34 vintages under his belt.  The grapes for this wine come from three vineyards on both the east and west sides of Seneca Lake.

A warm vintage produced riper grapes and higher alcohol, although it still hits only 12% abv.  There was some grumbling online about the alcohol, but I didn't detect it as a problem.  2,600 cases were made - a large amount for a Finger Lakes winery - and it is medium-sweet on the IRF scale.  It's bottled under a synthetic cork.

A big, fruity nose displays lots of apricot and peach, and the palate has a hint of peach pie mingling with that Finger Lakes acidity.  It is definitely fruit-forward, with muted minerality setting off the flavors.  Fans of sweet Rieslings will love it, but there's plenty of acidity here, too.

They say to pair it with vegetarian dishes, chicken or fish.  It's on the sweet side, so it will be fine with spicy food, too.

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Whole Foods Market Debuts A New Vintage For One Wine

The local wine concept is alive and well at Whole Foods Markets in Southern California.  The One Wine label - available at Southern California Whole Foods stores - is a unique collaboration between Whole Foods Market and local winemakers.  It started with WFM’s commitment to providing their customers with products that celebrate the places and stories from which they are created.

The One Wine label started in 2011 as a partnership with two wineries in Santa Barbara County, and has since blossomed into a mutually beneficial, creative and delectable partnership between Whole Foods Market and over ten of Southern California’s best winemakers.  All of the One Wine releases are small lot wines, typifying the movement of boutique wineries in Santa Barbara County.  They are all in limited supply, and only available in Southern California Whole Foods Market stores.  They have a habit of disappearing from the shelves quickly, so don't delay in picking up the ones that interest you.

I had the extraordinary opportunity to visit the Whole Foods Market in Venice, CA as they celebrated the five-year anniversary of that store.  The new One Wine releases were poured, with winemakers and representatives of the wineries that made them present to chat about the wines.  It was a three-hour drive down to L.A. for them, so their presence was much appreciated.

Roger Fawcett

The event was headed up by Hilary Maler, the Southern Pacific Region Associate Marketing Coordinator for Whole Foods.  Joining her was Roger Fawcett, wine and spirits buyer for the region.  Fawcett was excited about the chain's involvement with the One Wine project.  “We are thrilled to partner with our neighboring vineyards to create regional, locally produced blends for our customers,” he said.  “Our One Wine label wines showcase the world-class winemaking taking place in the foothills and valleys that surround our community, and allow our shoppers the opportunity to uncork a range of Southern California’s best wines.”

In case you are unfamiliar with the One Wine line, participating wineries include Ampelos Cellars, Au Bon Climat Winery, Cimarone Wines, Clendenen Family Winery, Fallbrook Winery, Happy Canyon Vineyards, Hearst Ranch Winery, Hitching Post Winery, Ken Brown Wines, Margerum Wineries, Sextant Wines, South Coast Winery and Stolpman Vineyard.  With names like those, you can expect high quality - and they are priced nicely, between $15 and $20 per bottle.

You can get a taste of One Wine by viewing this mini-documentary.

Jim Saunders

One Wine Hearst Ranch Paso Robles Red Blend 2011, $20

Jim Saunders, of Hearst Ranch Winery, conducted a blind blending session to determine the mix for his One Wine Red Blend.  It turned out that the Whole Foods Market team, led by Priscilla Vazquez, made a more popular blend than that of the winery staff.  Saunders took it in stride and signed off on it, saying, “We get to showcase a lot of different wines in one bottle.”

Priscilla Vazquez

He certainly does.  The blend is 85% Cabernet Sauvignon, 10% Malbec, 3% Petit Verdot and 2% Petite Sirah.  The expressive nose shows big fruit - black cherry and raspberry - with a touch of mocha.  Blackberry and currant flavors dominate a palate which is both elegant and powerful.  The tannins make themselves known in this muscular wine, and the alcohol stands at 14.1% abv.  Saunders says, “We use different shades of oak for the different varieties in the blend.  We love it.  We made less than 500 cases, so it probably won’t last too long on the shelves.”

Gray Hartley

One Wine Hitching Post Red Blend 2010, $15

Gray Hartley is one half of the winemaking team at Hitching Post Winery.  He and Frank Ostini make some fairly legendary Pinot Noir, and are also doing some nice things with a grape Hartley calls a “Pinot Noir wannabe.”

The Valdiguié grape - VAL dee gee ay - was once known as Napa Gamay, due to its similarity to the grape of Beaujolais.  What it really bears a resemblance to is Pinot Noir.  The One Wine Hitching Post Red Blend is 51% Valdiguié, 42% Merlot and 7% Cabernet Franc, so the grape’s presence is easily noticed.  Hartley leans in and softens his already soft voice to explain how Valdiguié “acts as a conductor, tapping the baton and bringing the other elements of the wine together in symphony.  It brings out the best the other grapes have to offer.”

The wine is fermented and aged in neutral oak barrels and comes to an easy-drinking 13.8% abv.  The smoky, raspberry/floral nose and slightly tart palate immediately makes me think of a really bold Pinot Noir.
When Hartley told me how the One Wine experience has spurred sales of other Hitching Post wines, WFM’s Roger Fawcett jumped in.  "The One Wine project is a great way to showcase the region's winemakers, and the extra visibility helps move other wines in the wineries' own lines."  Hartley responded with an overly sincere, "You're in good hands with Whole Foods Market,” then the kicker: “Oh, that's an Allstate commercial!  Seriously, the friendships we've built with Whole Foods are close."

One Wine Hitching Post Rosé 2012, $15

The pink side of Valdiguié is about as pink as it gets.  It’s deeply tinted - like the salmon Hartley caught in his earlier career as a fisherman.  The mix this time is 48% Valdiguié , 47% Grenache and 5% Pinot Noir.  Hartley says there’s isn’t a lot of Valdiguié available in California.  “I dare you to try and find some!  Ours comes from French Camp Vineyard in Paso Robles.”  It has a very modest 13.1% abv number and is released to Whole Foods for One Wine before they do their own Hitching Post version.

Showing the mark of a good rosé, the wine has great acidity.  Again, the presence of the Valdiguié comes through in the flavors that are as dark as the color.  Again, Hartley lifts his imaginary baton in explaining how the grape inspires the other fruit.  “All the grapes are co-fermented, half in steel and half in neutral oak.  The fermentation of Valdiguié is quite something to see.  It really roils in the barrel.  Puts on a show."

Doug Margerum

One Wine Happy Canyon Merlot 2010, $18

Doug Margerum was one of the original winemakers involved in the One Wine series, back when it was called A Collaboration.  He showed up on his birthday with no candles awaiting him, but he lit up like one when he started talking about his wines.

The One Wine Happy Canyon Merlot blends 75% Merlot, 20% Cabernet Sauvignon, 2% Malbec, 2% Cabernet Franc and 1% Petit Verdot.  Margerum says he used Bordelaise punchdowns to keep the grape skins in contact with the juice and sent the wine into small oak barriques for eleven months.  The Merlot was fermented in steel.  The wine offers a dusty, floral nose and is fresh in a way that is Margerum’s calling card.  Bright cherry flavor and great acidity are your reward for working the corkscrew.   This wine - as with all the One Wine selections - was subject to a blending panel.  Margerum admits that he cheated the process a bit to get the blend he wanted, but all’s well that ends this well.

One Wine Margerum White Blend 2012, $16

Margerum’s white wine entry to the One Wine line is an inventive blend of Sauvignon Blanc, Chenin Blanc and Riesling.  "I wouldn't do it, but they can," Margerum says, with a nod toward the WFM crew.  "For them, all bets are off the table."  He likes more traditional blends, so something this riotous would not appear in his portfolio.  "I'd be more inclined to mix Sauvignon Blanc and Semillon."  The wine is very mineral driven, with pears and apples aplenty, but the minerals are really the story.  It's a delicious and interesting wine.  Quite refreshing, too.

Marissa Beverly

One Wine Clendenen Family Winery Italian Red Blend, $15

Representing Clendenen Family Winery was Marissa Beverly.  She tasted me through the One Wine Italian Red Blend, made of 60% Nebbiolo and 40% Barbera grapes at only 13.5% abv.  The grapes come from Bien Nacido Vineyard, a very special plot of Santa Maria Valley land, in blocks planted especially for winemaker Jim Clendenen.  It's a non-vintage mix of mainly '05 and '06 wine.  The nose shows cherries and dark berries and hits the palate with great acidity and tart raspberry flavors.

One Wine Au Bon Climat Winery Pinot Gris 2012, $18

Clendenen's Pinot Gris is a 100% varietal wine made from grapes grown in the Sierra Madre Vineyard in the Santa Maria Valley.  The alcohol is quite restrained - just 12.3% abv - and the wine sees full malolactic fermentation, which converts the malic acid into lactic acid and gives a fuller mouthfeel.

Whole cluster pressed, the wine is fermented and aged six months in neutral oak.  The bouquet is full of fruit with a great mineral profile.  Soft, smoky fruit decorates the palate and there is just a touch of creamy oak on the finish.  Pair it with salmon, lobster or crabs and you'll be happy.


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Wine Country Pennsylvania - Lakeview Wine Cellars

We have visited Pennsylvania before in the Now And Zin Wine Country series.  At O'Donnell Winery, Norbert O’Donnell makes due in a cold climate quite nicely with grapes taken from slightly off the usual wine grape path.  Awhile back, O'Donnell wrote to suggest I get in touch with Sam Best of Lakeview Wine Cellars in northwestern Pennsylvania.  The pair met while taking some wine classes together and they hit it off famously.

Lakeview Wine Cellars is located in the town of North East, PA, even though the community is actually in the far northwestern corner of the Keystone State.  The name refers to its position within Erie County.

Best tells me that northwestern Pennsylvania is the largest grape growing area east of the Rockies, with some 30,000 acres under vine.  The Lake Erie appellation stretches over three states, from Buffalo, New York to Toledo, Ohio.  Best proudly notes that the Lake Erie Wine Trail is the fastest-growing wine country in the northeastern US.

Best estimates there are anywhere from 150-200 grape growers within 15 miles of his winery.  A lot are growing Concord grapes, while some grow Cabernet Franc, Chardonnay,  Gruner Veltliner and Riesling.  Best says there are three major growers in his area who sell their juice to winemakers.

Becky and Sam Best

The 5,000 cases of wine produced by Lakeview each year are currently produced with juice from these growers, but Best has plans for grapes of his own.  He actually has six acres of Concord, but he is in the process of removing those vines and replanting different varieties like Noiret.  That grape was developed by the wine department at Cornell University, an institution as indispensable to winemakers in the northeastern US as Cal Davis is to California vintners.

"Noiret is similar to Cabernet Sauvignon," says Best, "with the same type of color and tannins but a little higher in acid.  It has a peppery taste and is not as fussy as, say, Pinot Noir."  The one-acre plot could take five years to start producing, and Best is looking forward to planting more varieties, too.

Best says he specializes in dry reds and dry whites, although he sells about the same amount of sweet wine as dry.  His biggest seller at Lakeview Wine Cellars is Red Sky, a blend of Concord and Niagara grapes with a 5% mark on the residual sugar scale.  He uses only neutral Pennsylvania oak for fermentation and aging.  He also makes a wine using Steuben grapes.

Only four of Best’s 13 wines are sweet, clocking in between 3.5% and 5% residual sugar.  He makes a proprietary blend of Cabernet Sauvignon and Cabernet Franc and a Cab Franc ice wine infused with chocolate.  The grapes for his ice wine don’t come from the freezer.  They are picked frozen right off the vine.

Lakeview's Shipwreck Series of wines tips the captain's hat to the seafarers of Lake Erie.  Best claims there are more shipwrecks on Lake Erie than in the Bermuda Triangle.  He says that's due, in part, to an average depth in the Great Lake of only 58 feet.  It's the climatic effect of that relatively shallow water that keeps things temperate in the fall and spring.

I can’t wait to taste the wines made from Best’s own vineyard, although I’m sure he’s even more anxious.  Until those vines are ready, he will continue to use grapes grown by others - the best he can find - to fulfill his passion for winemaking.  If his Lakeview Wine Cellars customers can wait, so can he.


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Finger Lakes Riesling: Red Tail Ridge

Red Tail Ridge Winery is the product of Mike Schnelle and Nancy Irelan, a husband and wife team still awaiting their tenth year on Seneca Lake.  Irelan is the winemaker - she has a background with what she terms "a large corporate California winery" - and Schnelle comes from construction.  He handles the wine growing and any heavy lifting that needs to be done.

They have appeared before in the Now And Zin Wine Country series, and you can see the previous articles on Red Tail Ridge and their cool-climate wines here and here.

The wines of Red Tail Ridge are largely Riesling, Pinot Noir and Chardonnay, but Irelan and Schelle also like to dabble in some pet projects.  On their website Irelan explains, "We have a small plot of the Italian varietal, Teroldego.  We also have a few rows of Dornfelder—a German red variety."  They will plant more small experimental plots of other obscure varieties to see how they take to the Finger Lakes terroir.

Schnelle and Irelan were kind enough to send a few samples of their Red Tail Ridge estate wines to me for the purpose of this article.

RTR Estate Vinyard Riesling, Finger Lakes 2012

This $16 Riesling is stainless steel fermented and experiences no malolactic fermentation.  852 cases were produced.  Red Tail Ridge makes about 6,000 cases of wine per year.  This entry-level Riesling is priced nicely and isn't going to scare off any novice wine lovers.  It's listed as "vegan-friendly," by the way.

The wine shows a pale tint, with a bouquet of fruit and flowers and an herbal side that caresses the sweetness.  Orange peel shows nicely.  The sweet side is lovely, pears and peaches are in front. Decent acidity makes me think it would pair well with spicy Asian food - but it sips beautifully all by itself.

RTR Vineyard Dry Riesling, Finger Lakes 2012

This effort is much drier than the previous wine.  It also is fermented in stainless steel tanks with no malolactic fermentation, so it's fairly edgy.  The retail sticker is $19.  For grape geeks, clones 90 and 110 are used and 460 cases were produced.  It is bottled under cork and has an alcohol level of only 12%.  The sweetness meter on the back label shows it just one click away from the dry end of the scale.

Very pale, the wine makes bubbles which cling to the side of the glass.  The nose displays a beautiful slate figure, with muted fruit expressed through a layer of minerals.  The palate gives a fruitier taste, but there is still a significant earthiness.  Citrus notes join a fresh acidity, and just a hint of sweetness makes it an easy choice to pair with shellfish and crustaceans.

Good Karma 2012

This is Red Tail Ridge's charity wine.  Ten percent of the profit per bottle is donated to the food bank in the state where you live.  Foodlink, in Rochester, New York, assists in redistributing funds to other food banks across the country.

840 cases were made, from 89% estate grown Riesling and 11% Seneca Lake unoaked Chardonnay.  By the numbers, the steel fermented wine has an alcohol count of only 12%, residual sugar of 1.8% and sells for $14.  I suppose that since it’s a blend that's why there is no “sweetness meter” on the back label, as on their Rieslings.  If there were, it would register somewhere in the middle ground between dry and sweet.

Pale in the glass, the wine offers a slightly floral nose with citrus and a green element present.  It smells very pretty.  On the palate, slight earthiness is joined by a touch of sweetness and flavors of pears, peaches and a hint of spice.  It's very easy to drink, with acidity taking a backseat to flavor.


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Wine Country Texas: Messina Hof Riesling

Messina Hof Winery & Resort came into being in 1977, truly in the pioneer days of modern Texas winemaking.  Paul and Merrill Bonarrigo's family trees both figure into the company's name.  Bonarrigo traces his roots back seven generations, to Messina, Sicily, while his wife's folks are from Hof, Germany.

The Messina Hof Riesling Father and Son Cuvée 2011 is a blend of Riesling and Moscato.  The wine contains a low 11.5% alcohol and retails for an even lower number, $11.  The wine's name, Father and Son Cuvée, signifies that it was the first wine produced by Paul VI and Paul VII as a team.  You don't see a succession like that very often outside of the Vatican.

Pale gold in the glass, this Texas High Plains Riesling shows notes of apricots, pears and peaches on the nose, with a spray of honeysuckle on the side.  The bouquet is liberally graced with an earthy, petrol aroma.  Earth carries through on the palate, but it has to compete harder with the fruit flavors.  The petrol hits the taste buds, with peach and pear flavors holding their own.  The acidity is decent enough to handle salads or light fish while not getting in the way of a great sipping wine.  This should be a welcome addition to any time spent on a Texas back porch this summer.

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Tasting Santa Barbara County: Firestone Vineyards

A Sunday drive from Los Angeles to the Foxen Canyon Wine Trail brought us to Firestone Vineyard's winery and tasting room.  Just a few minutes from Grand Avenue in Los Olivos - jammed with tasting rooms - the visit to Firestone offered a nice wine country experience with a picnic lunch in the front yard.

It was the kind of wine country trip I like - one with minimal planning.  We had planned a stop at the Trader Joe's Milpas Street location while coming through Santa Barbara, but that was about it.  A few cheeses, some avocados and a baguette later, we were fully equipped for a wine country snack.  A group consensus put us on the road to Foxen Canyon, and we ended up at Firestone.

The day was beautiful, the picnic was enjoyable and we were chillin' - some of us more than others.  Hey, it was a tough week!

All the wines on the tasting flight - $10 - are estate wines.  Firestone also offer a reserve flight for $15.

Sauvignon Blanc SYV 2011
Tropical fruit - pineapple, mainly - great acidity and a citrus finish made this a great choice for the lunch pairing.  The Santa Ynez Valley grapes are stainless steel fermented.  We bought a bottle and took it outside.  $14

Chardonnay SYV 2011
This one is aged 83% in stainless steel and 17% in French oak.  Apples and tropical flavors are touched with oak spice, a nice toasty vanilla.  It's not a big, buttery Chardonnay, but not steely either.  $18

Gewürztraminer SYV 2010
Aromatic is the word here, with floral and herbal notes on the nose and bright fruit on the palate.  It's off-dry and as fresh as can be.  $15

Riesling SYV 2011
One of several extras our pourer splashed, this Riesling has notes of petrol and sweet flowers on the nose and sweet apples on the palate.  2.25% residual sugar.

Dry Rosé SYV 2011
Syrah, Mourvèdre and Grenache combine with a dollop of Gewürztraminer.  There's a slight funk on the dark cherry nose and savory fruit on the palate.

Merlot SYV 2009
A bright red, spicy nose leads to cherries on the palate and a cinnamon finish.  $20

Cabernet Sauvignon SYV 2010
The nose is very light and perfumed with fruit, while palate shows a spicy angle as does the Merlot.  It's very tasty, but probably a little lightweight for me if I'm in the mood for a Cab.  $22

Syrah SYV 2010
Mostly Syrah, there is a three percent touch of Grenache in the blend.  The nose is wonderful, full of smoked meat and dark fruit.  The spicy palate is bright, not moody.


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