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Staying ahead of flaws in the cellar and quantifying perceptual differences and consumer preferences are critical to a winery’s bottom line. Following our return from New Zealand, Sonoma State’s Wine Business Institute will partner with VESTA to again offer this popular workshop focusing on sensory evaluation and sensory test methods.
Cyrus 1998 Alexander Valley Vineyards, Cyrus 1998 14 years on this wine is looking youthful in the glass, with hues of red and just a hint of orange at the edge. In the nose an oaky expression entices with an expectation of richness. On the palate the wine is supple, a swatch of velvet with flavors of toffee, caramel and chocolate.
Reata Chardonnay 2010 Reata, Carneros, Chardonnay 2010 The nose features freshly baked biscuits dabbed in butter topped with peaches – you get a sense of the fruit accentuated by the winemakers touch. In the mouth the texture is luscious, buttery with the freshness of stone fruit – very nice. The wine was fermented in a combination of 41% oak and the rest in stainless steel.
Lucien Albrecht Blanc de Blancs Lucien Albrecht, Cremant d’Alsace, Brut, Blanc de Blancs nv In the nose there are fresh fruits like pears and yellow apples. In the mouth this wine is fruit-forward, moderately acidic with some creaminess, like one finds with the domaine’s rose – a nice value as well. The grapes behind this wine are all Pinot Blanc. Proprietor and winemaker Jean Albrecht.
Sonoma State Cellars We spent the morning at Kokomo Winery today, putting the final touches on the first release from Sonoma State Cellars. If you’re in Dry Creek Valley on Saturday, join the party that we’re throwing at Timber Crest Farms. Bastille Day is a fitting day to celebrate this little revolution, the creation of this new brand of wine called Sonoma State Cellars.
Bollinger La Grande Annee 2000 Bollinger, Champagne, La Grande Annee, Brut 2000 The nose is nutty, featuring dried fruits, oranges with brown spices and a note of mushrooms sauteed in butter. In the mouth this vintage is elegant, with subtle orange and apple flavors, and long, lingering acidity.
Wines of British Airways first class During a trip to Italy and Slovenia we had the opportunity to sample a number of delicious wines while in the care of BA. First up was a tasting of 2 bubblies in the lounge at Heathrow. Pol Roger, Champagne, Extra Cuvee de Reserve 1999 In the nose this Champagne is quite biscuity, with notes of herbs and flowers, yes spicy flowers, and nutty too.
Falesco Vitiano 2005 Falesco, Umbria IGT, Vitiano 2005 This wine is showing nicely at a point in its evolution over 6 years since the grapes were harvested. It is light-bodied as expected, as it was in bottles tasted early on. Yet what we have now is complexity beyond the primary fruit aromas that we experienced in the early days.
Bonterra Chardonnay 2010 Bonterra, Mendocino County, Chardonnay 2010 The nose features fresh stones fruits and a splash of new oak. In the mouth the fruit expression is quite lively, citrus, apricots, peaches and the freshness of summer sunshine. Besides the Chardonnay, the grapes behind this wine include 4% Muscat and 4% Viognier, 100% organically grown. The residual sugar is just 3.
More Red Wines of Lake County Bell Hill, Lake County, Merlot 2005 When first tasted in July 2009, I wrote: the nose features sweet notes of vanilla and cherries while the mouth repeats with ripe tannins, just to let you know they are there – very nice. Tasted again in May 2012, the tannins have resolved a bit further and the fruit still shines.