Quivira Vineyards – 2007 Fig Tree Vineyard Sauvignon Blanc
January 28, 2009
The Facts:
2007 is the first year in which Quivira bottled a 100% Sauvignon Blanc. The 2007 Quivira Vineyards, Fig Tree Vineyard Sauvignon Blanc spent 6 months in stainless steel. 3,716 cases were produced. 14.1% alcohol. Suggested retail price is $18.
Dave’s Take:
I finally found Gilligan’s favorite wine. This would go perfectly with just about any seafood not to mention a coconut cream pie. Lime and grapefruit practically assault you right out of the glass. It is only with a bit of patience that the true complexity of this wine shows it face. Tropical fruits abound in your glass with a little bit for everybody. Pear and apple are there waiting for Herbs to show up to the party. Most people think one Herb is enough, perhaps too much, but if you can have a party with multiple Herbs than you are really living. Crisp and clean this wine is a must for poultry as well. In a world filled with too many over-oaked wines, it is fantastic to taste a wine with true varietal qualities, that stand out as opposed to hiding under a barrel.
The other exciting thing about this vineyard is that it is certified 100% organic and Biodynamic® since 1985. This means that they need to go through rigorous testing and inspections. They also must head off any problems they might encounter before they have them. Without pesticides etc, they don’t have any cure-all solutions. At an extra cost of $1.00 to $1.50 per bottle this is no small undertaking.
All and all I recommend this wine, crisp and clean, healthy and affordable, this is a good wine on all fronts.
Papapietro Perry – 2005 Zinfandel
January 28, 2009
The Facts:
The Papapietro Perry 2005 Pauline’s Vineyard Zinfandel is 100% single vineyard varietal. It was aged for 13 months in a combination of 2 and 3 year old French Oak. 390 cases of this wine were produced and it retails for $36.
Gabe’s Take:
2008 marks 10 years since the first vintage of Papapietro Perry. Interestingly they specialize in both Pinot Noir and Zinfandel. Each is a red grape made in an incredibly wide array of styles. Both happen to be favorite varietals of mine and I tend to taste examples of each whenever I have the opportunity. Whereas with Pinot Noir I’m strongly in favor of those made in a classic Burgundian style, I’m much more open to more divergent styles of Zin.
Decanting this wine is highly recommended. At first blush, out of bottle it’s closed up and tight. Once it opens though it tells a far more expressive story. Red raspberry and earthy bramble fill the nose along with subtler but present blueberry notes. While the nose has jam aspects the palate rides the line. All the berry fruit is kept in check by fine acidity and a solid tannic structure. Dark plum notes emerge at the back end of the mid-palate, leading the way to the finish. Vanilla, nutmeg, white pepper and dust notes fill the lingering finish. That dust leaves the final impression and is an indicator of it’s Dry Creek heritage. This wine will be a nice match for pepper steak, london broil or a burger topped with strong cheese.
What I like best about this Zinfandel is it’s impressive structure and clear ability to age. This should improve over the next year or so and drink well for a minimum of 5 years after that, likely longer. While $36 may not be a wine you have every night with a burger, not every Zin will improve with age, not to mention impress with it’s balance and overall finesse.
Owl Ridge Wines – 2005 Cabernet Sauvignon
January 28, 2009
The Facts:
This 2005 Owl Ridge Cabernet Sauvignon is made from fruit sourced at the T.R. Passalacqua Vineyard. The wine was aged in all French oak, 40% of it new. 773 cases of this wine were produced and the suggested retail price is $38.
Gabe’s Take:
It’s interesting to note that while Zinfandel is the first thing most people think of when it comes to this Dry Creek Valley, there are actually more acres of Cabernet Sauvignon under vine.
Cassis, plum and blackberry fill the nose of this Cabernet. I was hit with a touch of Eucalyptus on the first sip followed by a ton of rich, mouth-filling berry fruit. In the mid-palate a hint of chicory comes put accompanied by tobacco and dust that is so typical of Dry Creek. Black tea notes emerge as a lead in to the finish which is filled with crushed cherries, white pepper and vanilla. Sweet chocolate notes slither in and out of the palate making their presence known from time to time. This wine has approachable tannins and good acidity.
My favorite component of this wine is the rich berry fruit that really comes to the forefront throughout the palate. Time in the decanter allowed this wine to express itself fully. Once it opened up a good bit of earthiness exposed itself that had previously been hidden. As with the other wines I’ve looked at made by Joe Otos this is lovely expression of the varietal. I look forward to keeping up with his wine-making in the future.
Dave’s Take:
The 2005 Owl Ridge Cabernet Sauvignon is a solid choice for $38. If you like jammy Blackberry and plum you will not be disappointed. The fruit in this wine is luscious, nearly decadent and is a major component from the first sip right after corking to four hours later as I was enjoying the last drop. This is a great example of a Dry Creek Cab with earthy undertones. I had not pegged the presence of chicory, but I’ll be damned, it’s there – good call Gabe. Perhaps N’Orleans will put down their infernal Hurricanes and try a glass of this.
What struck me as being particularly unique is the level of black tea that surfaced for the finish. Is this a dig at Folgers? Is the winemaker British? How will this go with crumpets? These are just a few of my questions, but they do not detract from the excellence of this wine. I have just one major piece of advice; let it breathe for 2 or more hours. While it was good initially it became great at 2 hours plus. So what have we learned? If you’re into Smuckers, flashing yourself for a $2 set of beads, or like your Martinis shaken not stirred this may be the wine for you.
Quivira Vineyards – 2005 Petite Sirah
January 28, 2009
The Facts:
2005 was a year in which Quivira bottled a stand alone Petite Sirah. The Quivira 2005 Wine Creek Ranch Petite Sirah spent 12 months in French Oak. 852 cases were produced. The suggested retail price is $26.
Gabe’s Take:
Quivira Vineyards is a small Dry Creek winery. First founded in 1981 the winery started a second life in 2006 when Pete Knight purchased it and Steven Canter was brought onboard as winemaker.
Given the importance of Zinfandel in Dry Creek it’s no surprise that it’s the trademark varietal of Quivira. Zinfandel is so important to the Quivira portfolio that most of their Petite Sirah is blended in with those wines. In some years however Quivira finds that the Petite Sirah they harvest is of such outstanding quality that it demands to be bottled separately.
The Quivira Vineyards Petite Sirah opens with a nose of black currants, pepper and spice underscored by subtle but persistent vanilla notes. A slight tartness out of the bottle blows off pretty quickly, especially if you decant. Dark fruit in the form of blackberry, fleshy plum and cherry dominate the palate of this wine. Sweet black cherry notes and additional pepper emerge on the finish, which is above average for sure. The finish also featured a bit of residual lip puckering tartness. This is no small wine, but within the world of Petite Sirah this is a medium bodied, fairly complex offering. This wine is going to pair with a wider array of foods than most Petite Sirah’s. A traditional Italian Sunday Dinner with pasta and red sauce is certainly not out of the question.
The Quivira Vineyards 2005 Petite Sirah is drinking well now and should improve over time. It seems to be at the beginning of it’s drinking window and a solid decade of positive evolution seems plausible. Anyone who enjoy Dry Creek wines with that unmistakable dusty quality that can be tasted so much easier than it can be explained are encouraged to check out the Quivira Petite Sirah.
Del Carlo Winery – 2005 Cabernet Sauvignon
January 28, 2009
The Facts:
The 2005 Del Carlo Winery Cabernet Sauvignon is 100% varietal. This offering was aged in new French oak for 18 months. Just 240 cases of this wine were made and it sells for $45. This wine was just released last month.
Gabe’s Take:
Having tasted and enjoyed the Del Carlo Zinfandel a few months ago I was looking forward to seeing how their Cabernet Sauvignon was. After Zinfandel, Cabernet is the varietal from Dry Creek Valley that first comes to mind. The better Cabernets from this region have unique characteristics which display a real sense of place.
Plum, cedar and vanilla notes dominate a fragrant nose. From the very first sip, red fruit, particularly cherry notes lead the palate. These are followed by tobacco, leather and dark, dusty baker’s chocolate characteristics. Excellent mineral notes lead the finish which also has classic Dry Creek dust, bramble, earth and copious spice elements. This wine has good acidity and solid but approachable tannins. An hour in the decanter is recommended for this wine to drink to its potential right now. A marbled steak is also recommended as a classic match.
What stood out to me most about this wine is the solid core of berry fruit that shines throughout the palate. Once the wine opens up the fruit is rich and bright but never over the top and bombastic. This Cabernet Sauvignon is both another solid effort from Del Carlo Winery as well as a fine example of Dry Creek. I for one plan to keep my eye on their future releases and I recommend that you do too
Dave’s Take:
This is why I LOVE Dry Creek wines. I’m not ashamed to admit that I love dirt in my glass and the terroir in Dry Creek is top notch. A nice dark dusty cherry wine is right in my sweet spot. I agree with Gabe that that while the fruit is bright it is not over the top as so many wines are right now. The truth is while I can like those too this wine is much more refined than some of the fruit bombs out there. It has a very nice finish…ssspiccyy . . .hmmm. . . DELICIOUS.
I tasted this wine while eating a monstrosity of a cheeseburger straight off of my Ducane grill and it was a fantastic complement. If you are one to grab a beer on these occasions you are doing yourself a disservice – please give this wine a try next time (and send me a thank you via the web)
Perhaps what I like most in this wine is that it is so balanced. It is still a little young but nothing a bit of decanting won’t take care of. I can’t wait to try this vintage again in a couple of years.
Dry Creek Vineyard – 2006 Estate Fumé Blanc DCV3
January 26, 2009
The Facts:
The 2006 Estate Fumé Blanc DCV3 from Dry Creek Vineyard is produced from fruit sourced in a single vineyard. The DCV3 stands, in fact, as the very first vineyard in Dry Creek Valley planted to Sauvignon Blanc. This wine was fermented in stainless steel. It’s made of 100% Sauvignon Blanc. 497 cases of this wine were produced and the suggested retail price is $25.
Gabe’s Take:
A couple of weeks back I looked at one of the Sauvignon Blanc’s from Dry Creek Vineyard. Today I’ll look at one of the others. They make three different Sauvignon Blanc’s. What’s impressive about that, is the distinction between them.
The nose of this Estate Sauvignon Blanc is predominately filled with grapefruit and lemon notes. Throughout the palate both citrus and grassy notes are resplendent. White pepper accompanies incredibly fresh citrus flavors from the mid-palate through the finish. That long, persistent finish has drying mineral notes and a final hint of grass. This wine is crisp, clean and buttressed by excellent acidity.
A couple of things stand out above everything else about this particular Sauvignon Blanc. First of all it does an excellent job of combining both the grassy and citrus laden sides of the varietal. That leads to the second thing that impresses me. This wine has a vast array of subtle layers and complexity that reveal themselves if you take the time to consider this wine.
Compared to the Musqué the DCV3 Estate Sauvignon Blanc is leaner and crisper. Each is impressive in its own right, it just depends on what you’re looking for. Stay tuned as I’ll look at a third Sauvignon Blanc from Dry Creek Vineyard soon.
Renard – 2006 Unti Vineyard Grenache
January 25, 2009
The Facts:
The 2006 Renard Grenache is made from Dry Creek fruit sourced at the Unti Vineyard. They produce approximately 100 cases of this wine each year and it retails for $35.
Gabe’s Take:
Back in October I spent 10 days out in California. Part of my time was spent at the 1st North American Wine Bloggers Conference, the rest touring wineries. During my time at the conference I had the opportunity to taste quite a few wines I was not aware of and thus might not have sought out otherwise. Their quality and my interest in them varied greatly. A couple of producers really stood out. One that I made a note to revisit was Renard. Renard is by most measures a tiny winery. Most of their offering are a few hundred cases or less. They source fruit from throughout the state. I’m going to look at 3 of their wines, all from fruit grown in Dry Creek Valley.
The 2006 Renard Grenache is made from Dry Creek fruit sourced at the Unti Vineyard. They produce approximately 100 cases of this wine each year and it retails for $35.
Leather and violets fill the nose of this highly perfumed Grenache. Cassis, black pepper and raspberry notes fill the palate. Touches of bacon Fat underscore the mid-palate and really make the core of the wine multi-layered and interesting. Cranberry characteristics come out and carry through the finish which features emerging tobacco and earth notes. The Renard wines I have sampled, particularly this Grenache, are simply built to pair with your favorite meal. This wine will be versatile and marry well with a host of foods.
I was impressed that despite alcohol clocking in well over 15% this wine doesn’t drink hot at all. Contrary to that it’s balanced and has good acidity. This Grenache has a charm and appeal that is often missing from wines produced in large quantities. I Highly recommend the Renard Grenache.
Visiting Quivira Vineyards
January 23, 2009
A little while back I visited Quivira Vineyards in Healdsburg. In addition to tasting through their current releases, I toured the property with Winemaker Steven Canter. Along with several regions in California, Steven has worked vintages in Oregon, Tuscany, Australia, and South Africa. Steven’s experience around the globe puts him in a position to really understand what to plant where. Through the tour which showcased their bio-dynamic farming practices Steven mentioned numerous varietals he’s experimenting with in limited quantities to see if they can become a viable part of what Quivira produces.
There are a lot of wineries out there that give lip service to organic farming and/or bio-dynamics. Dry CreekValley in general and Quivira specifically are another story. There’s a concerted effort in Dry Creek for the entire valley to go green. Quivira is one of the Wineries helping to lead that charge through the examples they’re setting. From vineyard farming practices, sustainability to restoring Wine Creek that runs through their estate with the Steel-head Trout that once ran plentifully through it, Quivira are Shepherds of their property.
All of these practices lead to them making better wine than they would otherwise. Their wines speak of the place they’re made. Each of them is distinct and yet there is a hallmark to their offerings that runs the gamut. Purity of fruit and it’s expression of their estate in Dry Creek is what it comes down to for me when I taste their wines. Impeccable balance is another thing that stands out to me about their offerings.
The 2007 Fig Tree Vineyard Sauvignon Blanc is a prime example of their wines. It hasd an expressive nose filled with citrus notes. The palate is fruity with citrus zest abounding. Light mineral notes emerge in the finish. The entire thing is framed by good acidity. All of those elements make it an excellent wine to sip on its own or to pair with lighter foods.
Anyone travelling to Dry Creek should make it a point to visit Quivira. The wines are well made and reasonably priced. A combination I’m always looking for.
Dry Creek Vineyard – 2006 Taylor’s Vineyard Musqué
January 22, 2009
The Facts:
The 2006 Taylor’s Vineyard Musqué is 100% varietal. The grapes used represent a specific clone of Sauvignon Blanc that Dry Creek Vineyard isolated to produce this offering. This wine was fermented in stainless steel. 539 cases of this selection were produced and the suggested retail price is $25.
Gabe’s Take:
There are several varietals that come to mind when I think of Dry Creek Vineyard. One of those is Sauvignon Blanc. They make three different offerings of this varietal. One is part of their Signature Wines series and the other two are part of their Single Vineyard offerings. I’m going to look at all three of the current Sauvignon Blanc releases this month. I’ll start today with one of the single vineyard selections.
Honeydew melon and a host of tropical fruit notes lead an explosive nose that’s underpinned by spices. The palate is rich, round and mouth filling throughout. This is a smooth, lush, opulent white wine loaded with guava, pear, pineapple and nutmeg from beginning to end. The finish on the 2006 Musqué is impressively long with lots of mineral and spice notes as well as a light undercurrent of subtle smoke. Tremendous acidity makes this an excellent match for many foods.
There are several things that make this wine stand out for me. The tremendous nose is one. The outstanding finish is another. At the end of the day though I’m most impressed by how unique this wine is. Sometimes wines produced from single vineyards or isolated clones aren’t as individualistic as one would think they’re going to be. That’s not a problem here. The Taylor’s Vineyard Musqué from Dry Creek Vineyard is both unique and impressive. I’ve tasted a boatload of Sauvignon Blanc this year, this is one of my 2 or 3 favorites. This is undeniably a wine to go out of your way to get.
Pedroncelli Winery – 2006 Mother Clone Zinfandel
January 21, 2009
The Facts:
The 2006 Pedroncelli Mother Clone Zinfandel is 88% varietal and 12% Petite Sirah. The wine was aged for 12 months in American oak. The suggested retail price for this wine is $15 and it can be generally be found for several dollars less than that.
Gabe’s Take:
Pedroncelli is one of the earliest Wineries in Dry Creek that I took notice of when I started visiting Sonoma. They have an 80+ year history and some of the vines are over 100 years old. Their Mother Clone Zinfandel was an early benchmark of the varietal for me and helped me become a fan of the varietal to begin with. I’ve been drinking it for well over a decade and always like checking in each year to see how the current vintage is drinking.
The 2006 Pedroncelli Mother Clone Zinfandel is 88% varietal and 12% Petite Sirah. The wine was aged for 12 months in American oak. The suggested retail price for this wine is $15 and it can be generally be found for several dollars less than that.
The current vintage of the Mother Clone as with previous vintages is a bit tight out of the bottle. Right now this wine needs about an hour in the decanter to really shine. It’s time well spent. When it opens up the nose reveals abundant berry along with subtler but present cedar notes. While the nose of this wine gives off an element of jam, the palate is gloriously dry and beautiful. From the mid-palate through the finish black pepper and light earth notes linger for a persistent finish along with a touch of dust. This wine will be a perfect accompaniment to a dish of pasta.
As with Pedroncelli wines in general the Mother Clone features terrific acidity and excellent balance. The Petite Sirah adds structure and substance to this wine. Drinking this wine makes me wish I was in Geyserville. My favorite thing about the Mother Clone is its consistent quality from vintage to vintage.
