The Aficionado: REDs
New Member
Omen Cabernet
From the winemaker: “62% Cabernet Sauvignon from Bellum’s Vineyard, Paso Robles AVA: deep, alluvial soils and maritime climate result in richness and incredible length. Blended with 30% Cabernet Sauvignon from Sierra Foothills AVA (12% from Rorick Heritage Vineyard, Calaveras AVA, 10% from Delfino Vineyard, El Dorado AVA, 8% Cabernet Sauvignon from Baldinelli Vineyards, Shenandoah Valley), 5% Syrah from Oakmont Vineyard, Shenandoah Valley and 3% Petite Sirah from Element 79 Vineyard, Fair Play AVA.
The tannins and structure come from the high mountainsides and decomposed granite soils of the Sierra Foothills. This area has been growing incredible wine grapes since the California Gold Rush, yet it is still a relatively unknown, untapped goldmine of high quality fruit. The grapes are destemmed and crushed. Aged in oak for 9 months, 20% new. 13.9% alcohol.”
J. BRIX “LA BELLE RÊVEUSE” SYRAH
From the winemaker: "La Belle Rêveuse – The Beautiful Dreamer. Syrah was one of the varieties we worked with when we frst made our own wine; and so the dream became reality. "
BOW & ARROW GAMAY
From the winemaker: "My name is Scott Frank and Bow & Arrow is my interpretation of the Willamette Valley’s humble terroir. The most important parts of that equation are the Willamette Valley and “humble.” Our growing region is frequently approached as a grand terroir destined to produce prestigious wines with an implicit Burgundian influence. I’m honored to make wine here. Still, the valley I know and love is as much a blue-collar agricultural area as it is a boutique wine destination. It’s as much a collection of relatively simple, clay dominated soils as it is home to multi-generation family estates and renowned AVA’s. Bow & Arrow uses a different template to explore this different, simpler side of the Willamette Valley. Instead of Burgundy, we pay homage to the refreshing and decidedly working class wines of France’s Loire Valley."
Pépière Val de Loire Côt-Merlot "La Pépiè"
About the wine: “82% Côt (aka Malbec)/18% Merlot. Only three of Pépière's 43 certifed-organic hectares of vines are planted to black grapes: Côt, Merlot and Cabernet Franc (known locally as Breton). They are in the 10-hectare "home" vineyard in Clisson, where the rocky, granite-rich soils yield top-tier Melon de Bourgogne; the black grapes are in a section with a gentle slope and southwestern exposure. As with the Cabernet Franc, the Côt and Merlot are harvested by hand, destemmed and crushed, with only the free-run juice used for the wine. It is fermented spontaneously with indigenous yeasts, followed by around five months of aging in stainless steel. The wine is classified as a Vin de Pays de la Loire, as there is no allowance for red wine in the Muscadet AOC.”
Modern Reds
San Román Prima
From the winemaker: "A vintage of contained yields, and rainfall was minimal throughout the cycle. Winter was mild, with no frosts, and spring was moderate and dry, which delayed budbreak until the end of April. After flowering and fruit set, the vines showed fewer bunches due to the lack of water. A gradual ripening of the grapes, thanks to the cool temperatures at the end of the summer, contributed to an optimal phenolic balance. The grapes were harvested at the beginning of September with a favourable concentration of tannins and aromas."
J. BRIX “LA BELLE RÊVEUSE” SYRAH
From the winemaker: "La Belle Rêveuse – The Beautiful Dreamer. Syrah was one of the varieties we worked with when we frst made our own wine; and so the dream became reality. "
BOW & ARROW GAMAY
From the winemaker: "My name is Scott Frank and Bow & Arrow is my interpretation of the Willamette Valley’s humble terroir. The most important parts of that equation are the Willamette Valley and “humble.” Our growing region is frequently approached as a grand terroir destined to produce prestigious wines with an implicit Burgundian influence. I’m honored to make wine here. Still, the valley I know and love is as much a blue-collar agricultural area as it is a boutique wine destination. It’s as much a collection of relatively simple, clay dominated soils as it is home to multi-generation family estates and renowned AVA’s. Bow & Arrow uses a different template to explore this different, simpler side of the Willamette Valley. Instead of Burgundy, we pay homage to the refreshing and decidedly working class wines of France’s Loire Valley."
PÉPIÈRE VAL DE LOIRE CÔT-MERLOT "LA PÉPIÈ"
About the wine: “82% Côt (aka Malbec)/18% Merlot. Only three of Pépière's 43 certifed-organic hectares of vines are planted to black grapes: Côt, Merlot and Cabernet Franc (known locally as Breton). They are in the 10-hectare "home" vineyard in Clisson, where the rocky, granite-rich soils yield top-tier Melon de Bourgogne; the black grapes are in a section with a gentle slope and southwestern exposure. As with the Cabernet Franc, the Côt and Merlot are harvested by hand, destemmed and crushed, with only the free-run juice used for the wine. It is fermented spontaneously with indigenous yeasts, followed by around five months of aging in stainless steel. The wine is classified as a Vin de Pays de la Loire, as there is no allowance for red wine in the Muscadet AOC.”
Tannic Reds
Pépière Val de Loire Côt-Merlot "La Pépiè"
About the wine: “82% Côt (aka Malbec)/18% Merlot. Only three of Pépière's 43 certifed-organic hectares of vines are planted to black grapes: Côt, Merlot and Cabernet Franc (known locally as Breton). They are in the 10-hectare "home" vineyard in Clisson, where the rocky, granite-rich soils yield top-tier Melon de Bourgogne; the black grapes are in a section with a gentle slope and southwestern exposure. As with the Cabernet Franc, the Côt and Merlot are harvested by hand, destemmed and crushed, with only the free-run juice used for the wine. It is fermented spontaneously with indigenous yeasts, followed by around five months of aging in stainless steel. The wine is classified as a Vin de Pays de la Loire, as there is no allowance for red wine in the Muscadet AOC.”
Vera de Estenas Bobal
From the winemaker: "Established in 1945, Vera de Estenas is one of the most traditional producers with some of the oldest vine holdings in the region. The family’s mission is to preserve the production of wines from the local Bobal grape utilizing organic farming and traditional winemaking methods. The Bobal grapes were harvested by hand, and the wine was fermented in concrete tanks with native yeast, then raised half in concrete and half in used American oak barrels for 8 months.”
Montesecondo chianti classico
From the winemaker: "The Chianti Classico Montesecondo represents the territorial expression of three native vines; sangiovese, canaiolo and colorino which are assembled at the harvest. The aging, partly in medium sized casks and partly in cement basins, confers softness and balance to the wine. The majority of the grapes are picked from older vines with a planting density of 3300 plants per hectare in order to fully capture the complexity and length that the fruit of such plants confers.”
Le P’tit Paysan Cabernet Sauvignon
About the wine: “Sustainable. 92% Cabernet Sauvignon 8% Petite Verdot. Cabernet Sauvignon is sourced from a vineyard at the foot of the Santa Cruz Mountains west of Morgan Hill, which grows in a mix of granitic and volcanic soils, and a 25 year old vineyard east of Gilroy, which grows in deep, extremely sandy soils against the foothills of the Diablo Range. Petite Verdot is from the Paicines AVA and grows in rocky alluvial deposits above the Tres Pinos arroyo. All three vineyards experience the warm days and cold nights typical of the Central Coast, allowing these late ripening Bordeaux varieties to be picked at high acidity and moderate sugars. Fermented whole berry in several lots, pressed after approximately 20 days. Aged for 11 months on lees in neutral barrels. 666 cs produced.”