Kachina Vineyards – 2005 Cabernet Sauvignon
May 31, 2009
The Facts:
The 2005 Kachina Vineyards Cabernet Sauvignon has 7% Syrah blended in. This wine was aged for 24 months in a combination of French (70%) and American (30%) oak; all of the barrels were new. The suggested retail price for this wine is $42.
Gabe’s Take:
When it comes to 2005 California Cabernet Sauvignon, Sonoma in general and Dry Creek in particular is blowing Napa Valley away. There are a tremendous number of structured, age-worthy Cabernet’s from Dry Creek every year, 2005 seems to have had an avalanche of them. This offering from Kachina is another example of that.
The nose of this wine has cassis, blackberry and cedar notes. Throughout the palate both black and white pepper spice accompany a bevy of dry berry fruit notes. These are also accompanied by dark chocolate characteristics which carry through a lengthy and persistent finish that also includes emerging earth, chicory and light mineral notes. This wine has firm tannins and excellent acidity.
What I like best about this wine is the amazing structure and ability to age it possesses. I wouldn’t hesitate to lay this wine down for a decade to see how it improves. If you’re going to drink it over the next couple of years I recommend 2 or more hours in the decanter. $42 is a bargain for Cabernet of this quality. A similar wine from Napa would cost you twice. Kachina is a young winery, keep your eyes on them they’re already doing excellent things.
Dave’s Take:
If you haven’t given Kachina Vineyards a shot yet, you are missing out. Gabe and I got an invitation to spend some time with Greg Chambers, the co-vintner, on our last trip out to Dry Creek, check out our winery visit article. Besides being a competent winemaker he is a really nice guy. The great thing about wine tasting is that you find so many terrific wines, the bad thing about tasting in front of the winemaker is that infernal question – will I need to force a smile? Nothing was forced here. Their wines go from ridiculously great to utterly fantastic. As a side note, all of their bottles are sealed with wax over the cork. I am a sucker for the romantic side to wine enclosures, regardless of the benefits. For example, I understand screw tops, but don’t like them. This bottle is just plain “cool”. The label bears the picture of a Kachina spirit, it seems like something the Brady Bunch might find in Hawaii – only this one is good luck for sure!
The nose was really nice, currant and berry fruit. On the palate this theme continued with black cherry taking a more prominent role. I have to say it, although I may be ridiculed by the wine community, I taste an element of blue cheese with this wine. This is in a very good way, make no mistake. In fact, to me it makes this wine stand out, I like it that much. The longer the wine decanted the deeper this element fell within the palate, but it was there – and I have the cajones to say it. I was struck by this initially at the winery, but this was not the first stop of the day. I was very happy that my opinion had not changed once I tried this at home. The finish is equally nice, as the rich dark cherry melts away it leaves behind lingering flavors of currant and coffee….nice! Well balanced and well structured this wine will age nicely for at least 5-7 years, but I like it even now.
So what have we learned today? Give Kachina Vineyards a shot, wax is cool, AND if you need a Cabernet Sauvignon that pairs equally well with a steak or a salad this just might be the one!
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Peterson Winery – 2007 Muscat Blanc
May 31, 2009
The Facts:
This wine is comprised of 85% Muscat Blanc and 15% Orange Muscat.Fruit was sourced at the Lipton Daniel Vineyard. It spent 18 months in new French oak barrels. Alcohol is 18%. 175 cases of 375ml bottles were produced. The suggested retail price is $30.00
Dave’s Take:
Do you believe in love at first taste? I don’t know how to tell my wife I’ve found another lover and her name is Muscat Blanc. I was going to share this bottle with her, but this would not be possible. I am the jealous type and 3’s a crowd. This baby is all mine. What differentiates a Muscat from a Late Harvest dessert wine or a Port is that while it is sweet it is not at all overly sweet or syrupy.
The aromatics of this wine are fantastic with elements of peach, honeysuckle, and lychee nut. On the palate you experience a rush of peach and apricot. Fairly complex for a dessert wine, the multiple layers of fresh flowers, tropical fruit, melon, and oak continue through the mid-palate and finish. Simply delicious.
A note about the Fred Peterson’s philosophies, at this winery they practice what they refer to as a Zero Manipulation approach to winemaking. This means that they embrace the variances that different vintages will provide rather than chasing a similar tasting profile. Fred says it best on his website, “Our definition of Zero Manipulation is using the most gentle winemaking techniques possible to maximize flavors, aromatics and the original essence of the wine. The less you do in the course of a wine’s tenure in the cellar, the more of that essence you’ll have to bottle. Every time you do something to a wine, you take out a little of what you started with.” This is a smart approach that has earned him a growing reputation over the past 20+ years.
If you like dessert wines you will find this to be a really good one. If you are not so into them, maybe you’ve only had the Aunt Jemima variety and this is still worth a try. I think this will be a long term affair for me – maybe for you it will be a one night stand. Either way don’t worry, I won’t say a word.
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Ravenswood – 2006 Teldeschi Zinfandel
May 28, 2009
The Facts:
There probably isn’t a name more synonymous with Zinfandel than that of Joel Peterson. Ravenswood Winery, which he founded, has been making distinct Zinfandel for decades. Their releases celebrate the art of both blended and single vineyard wines. Not surprisingly some of Ravenswood’s single Vineyard Zins are from Dry Creek Valley. One of the best known of these is the Teldeschi. The 2006 Ravenswood Teldeschi Zinfandel has Petite Sirah (20%) and Carignane (4%) blended in. This offering was aged in French oak for 20 months; 31% of the barrels were new. 4,745 cases of this Zin were produced and the suggested retail price is $35.
Gabe’s Take:
What has always impressed me about Ravenswood is the array of quality Zinfandels they make across diverse price points and styles. Some of them are County designated, or wider. The real gems are the single vineyard wines. It’s these releases from Ravenswood that garner the bulk of the attention.
Blueberry and spice notes are prominent in the nose of this Zinfandel. The first sip reveals that the wine is a bit tight out of the bottle. A couple of solid hours in the decanter is what’s needed to really open up this selection up. Once it does, this wine really shines. Cherry notes are by and large the lead in the palate. These are underpinned by dusty baker’s chocolate and black pepper characteristics. The lengthy, lingering finish brings out lots of classic Dry Creek dust as well as some sweet berry fruit and continued spice. This wine has firm tannins and terrific acidity.
I’m always happy to see a healthy does of Petite Sirah blended in with Zinfandel, and vice versa. Therefore, one of the things that really stood out to me about this wine is the prominence of the Petite in the blueberry notes in the nose, as well as the bottom end structure. When you take fruit from Dry Creek, the home of the best Zinfandels in the world and put it in the hands of Joel Peterson a Zin Master if ever there was one, expectations are going to run high. I’m here to report that this wine meets all of its expectations and provides a classic and exceptional drinking experience. Don’t be shy about laying this wine down either, its part of that small league of Zinfandel’s that will benefit from 7-12 years of cellaring.
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Christopher Creek – 2005 Dry Creek Valley Zinfandel
May 24, 2009
The Facts:
This Zinfandel was aged in a combination of American (65%) and French (35%) oak. 457 cases were produced. The suggested retail price is $26.00
Dave’s Take:
On our recent trip to Dry Creek we had the opportunity to stop by this winery late in the afternoon, literally right before closing time. The pourer was quite gracious about it and did not rush us out. Ironically the day before we had arrived at a winery 10 minutes before closing and we were told to come back – even when we mentioned who we were (in a nice way). Since the home office is based in NJ every minute counts while we are out there. We did not get the opportunity to return to the winery that had kicked us out. So thank you Christopher Creek, it was much appreciated.
Onto the wine, the nose on this wine is effusive, loaded with plum, berry fruit, and oak. The palate is rewarded with a med/full bodied jammy wine. Cherry, strawberry, raspberry, a hint of rhubarb, vanilla, oak and spice are all there. The finish lingers with pepper riding your senses. A well balanced wine with medium tannins, the recommended aging potential is 3-4 years.
This Zin is made to please those who like it fruit forward, jammy, and bold. Definitely a winner – you should give it a shot, live a little.
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Dry Creek Vineyard – 2006 Somers Ranch Zinfandel
May 23, 2009
The Facts:
This selection is 100% Zinfandel. It spent 18 months in a combination of French and Hungarian oak (39% new). Alcohol is 15%. A total of 786 cases were produced. The suggested retail price is $34.00.
Dave’s Take:
Dry Creek Vineyard was one of the wineries that first drew me to Dry Creek fifteen or so years ago. It is great that this many years later they are still putting out very good wines at a reasonable value. I guess what I am saying is Fumé once, but don’t Fumé twice. As good as their Fumé Blanc is there is a lot more at this winery to be discovered.
Dry Creek Vineyard does it again with their Somers Ranch Zinfandel. This is a wine that will have a wide appeal with notes of cherry, clove, cardamom and earth on the nose. The nose continues on the palate. There is also lot of rich black currant with elements of oak and spice thrown in. Elegant and smooth this medium bodied wine has soft tannins and great structure. The finish is very nice as well, a bit tart at the very end, but in a good way. The only question that I had is where can I get more?
This Zinfandel is one of the more complex Zins out there, it has and will continue to grow a fan base of that I am sure. For best results allow for adequate decanting time and/or age it for a couple of years.
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Dutcher Crossing – 2006 Proprietor’s Reserve Cabernet Sauvignon
May 22, 2009
The Facts:
This bottle is a blend of 75% Estate Cabernet Sauvignon, 20% Preston Vineyard Syrah, and 5% Nevins Vineyard Cabernet Sauvignon. It spent 20 months in barrel, 50% new American Oak. Alcohol is 14.5%. A total of 1,300 cases were produced. The retail price is $29.
Dave’s Take:
What else can I say about Dutcher Crossing? I think I shall be just as excited to try their next releases as I would be to find a treasure chest on my property. Ok, maybe not, but I hope someday I will be able to test this hypothesis and write about it from a home in Tahiti. For now, I will be content to write about their 2006 Proprietor’s Reserve Cabernet Sauvignon from the comparable squalor of my middle class home in NJ.
First off, this is a Cabernet/Syrah blend. No – this is not because the winemakers are unhappy with the Cabernet grapes, this is an Aussie technique done to round out the Cabernet, to make it more food friendly, and to add elegance to the wine giving it a bit of a feminine quality. Is this a woman in the glass? I’m not sure, but she did flirt with me a bit. Cab lovers needn’t worry, this is most definitely still a Cab, but where other wineries tend to blend with Merlot, Kerry has found this blend creates a truly “yummy” wine. He has absolutely succeeded.
This offering is definitely right in my sweet spot. The black currant/ plum aromas leap from the glass with a bit of wood and smoke. These themes continue on the palate, adding in earth and cigar box. The finish is looooooooonnnnnnnnng and delicious revealing a bit of spice. This bottle is delicious now but very young. It has the backbone to age and it should. What’s delicious today will knock you out in 5-7 years when it really starts to sing. This is another great wine to buy a case or two and then taste again every six months to watch it develop. I don’t believe that it is anywhere near its true potential…yet really delicious and drinkable now.
I know that I have raved about this winery before, but I can’t tell you how wonderful each of their selections is. I feel like a gigolo here, I love them all, each beautiful in their own way. Please take my advice, discover Dry Creek and discover this winery. It is one of the best in the valley.
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Maple Vineyards – 2006 Zinfandel
May 22, 2009
The Facts:
The 2006 Maple Zinfandel is made up of fruit sourced exclusively from the Maple’s own legendary vineyard in the heart of Dry Creek Valley. Within their vineyard fruit came from 3 distinct blocks. Along with Zinfandel (88%), Petite Sirah (10%), Carignane & Cinsault (2%) are part of the blend. This offering was aged for 10 ½ months in a combination of French and American oak; new (37%) and used (63%) barrels were utilized. 400 cases of the 2006 vintage were produced. These are available through their website in 6 packs and cases. They are $50 per bottle with case purchases receiving a discount.
Gabe’s Take:
Over time I’ve had the opportunity to taste Zinfandel from most of the wineries who source fruit from the Maple’s. That made me incredibly eager to see what sort of Zinfandel Tom and Tina would craft from their own highly sought after grapes. The first thing that’s apparent is that this wine needs some air. Both the nose and the palate are pretty tight out of the bottle. An hour in the decanter is a bit of a revelation for this wine.
Once this Zinfandel has opened up, plum, blackberry and violets are all part of a lovely nose. Throughout the palate rich, persistent cherry notes are joined by dried fruit notes, dark chocolate reference points and a host of spice notes. Earth, black pepper and subtle brown sugar characteristics are all part of a lengthy and impressive finish which echoes in your mouth long after you’ve swallowed this wine. This offering is well structured and features good acidity.
Age-able Zinfandels are a rare bird, a bit less so in Dry Creek than in general. Still it’s notable when one has the structure and stuffing to improve and drink well for a long stretch. This inaugural release from the Maple’s is such a wine. I expect it to improve over the next 5-7 years and drink well for a decade or so.
Dave’s Take:
Gabe is absolutely right about the age-ability of this wine. Too tight out of the bottle (even using my trusted wine aerator) I let it go overnight and it is still a little tight! I have never complained about anything being tight, it only means it will be enjoyable for years to come. But either plan on some real decanting time or let it age.
This is a beautiful wine, definitely true to its terroir. I like that the Maples have decided to produce their own wine. It is full circle for me after having their grapes in so many wines throughout the years, now I can taste what the Maples own vision for their grapes is. Nobody will ever love the grapes as the Maples do, and their care in the production of this offering is evident. I am truly enjoying this wine and kicking myself at the same time. I wish Gabe and I had tasted together and I had saved my bottle for the future – it will get that much better. Also, as a side note, this is the very first vintage from these legendary winegrowers…with this kind of quality and with the attention I believe that Dry Creek will receive, I think the $50 price is a bargain for wine collectors.
The floral notes on this wine are fantastic. The violets hit you both on the nose and at the front of the palate. Flowers for a guy are usually a tough sell. Weddings and hospitals being the only times that a man allows himself to be indulged. Giving your man flowers in a glass for Fathers Day may be your best opportunity. On the mid-palate cherry is the prominent note, mixed with the blackberry, dried fruit, and chocolate that Gabe mentioned. Throw in a little bit of 2×4 and black pepper. This is sooo Dry Creek and sooo delicious. It is 9:46 am, and I am “tasting” this wine. What a life. I only tell you this because after opening the wine at 10:30 pm last night it is singing like Julie Andrews right now. So if you decant this for 11-12 hours you will be happy…….very happy.
Tom and Tina Maple are a couple that are extremely driven in everything they do. We had the pleasure of spending some time with them, look for an article about that in the coming week or two. This wine is a really great quality Zinfandel, and I assure you it is no accident. It is the result of a lot of sweat and commitment from two of the hardest working individuals in Dry Creek.
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Pezzi King – 2001 Maple Vineyard Zinfandel
May 20, 2009
The Facts:
Pezzi King was established in Dry Creek Valley in 1993. While they also make Sauvignon Blanc, Cabernet Sauvignon and Syrah, they’re best known for Zinfandel. One of their hallmarks is small lot, single vineyard Dry Creek Valley Zinfandel. For several years they sourced fruit from the famed Maple Vineyard. Other such as Armida, Ridge, Dutcher Crossing and others have or do source fruit from the Maple’s as well. When this wine was a current release it sold for approximately $28.
Gabe’s Take:
My first taste of Pezzi King wines was a Maple Vineyard Zinfandel. That was also the first Zinfandel I recall having that was sourced from Maple Vineyard. While Pezzi King no longer produces this particular wine, I was pretty curious to see how it’s held up over the years.
Wild, dark berries and a hint of brown sugar are prominent in the demonstrative nose. The palate is rich and full; loaded with a plethora of sweet berry fruit with jam elements. A solid layer of spice, highlighted by more brown sugar reference points underpins it. Light earth notes, black and white pepper as well as cassis and dark chocolate are all part of the finish which is above average in length. While this is a pretty big Zinfandel, it is balanced by firm acidity.
I was glad to see that this 2001 wine from Pezzi King is still tasty and drinking well. If you have this selection in your cellar though, I’d drink it sometime this year. You could do a lot worse than a glass of this wine alongside a Brisket Sandwich.
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Wellington Vineyards – 2003 Handal-Denier Cabernet Sauvignon
May 17, 2009
The Facts:
Wellington Vineyards, owned by Peter & John Wellington has been in business since 1989. They have 21 acres under vine at their estate vineyard. Some of them are well over 80 years of age. The Wellingtons also source fruit from select vineyards in Sonoma County. Their production currently stands at approximately 8,500 cases of wine per year. The 2003 Handal-Denier Cabernet Sauvignon is 100% varietal. This hillside Dry Creek vineyard is one the Wellingtons have been sourcing fruit at for a number of years. Peter Wellington, who makes the wines, can often be found commenting and guest blogging at the Wine.Woot website where he shares his vast array of knowledge freely. 312 cases of this wine were produced. The current vintage is the 2004 and its suggested retail price is $30.
Gabe’s Take:
Plums, violets and subtle blueberry are prominent in the nose of this Cabernet Sauvignon. The palate is rich and persistent, delivering flavor unyieldingly. Dried cherry, raspberry and continued blueberry notes stand out along with black pepper. The finish features chocolate covered blackberry reference points as well as light espresso notes and hints of dust and earth. This classic Sonoma Cabernet Sauvignon has firm, chewy tannins and excellent acidity.
Balance and proportion have been the hallmarks of every wine I’ve tasted from Wellington Vineyards. The 2003 Handal-Denier Cabernet is no exception. This is a well made, delicious wine built to pair with food. This Cab will age effortlessly and improve for a decade. If you’re going to drink it now I recommend decanting it for at least an hour. As this Cabernet opens up it reveals layer after layer of flavor and complexity.
Dave’s Take:
I had the pleasure of sharing this wine while I was reviewing it. Several excellent wines were brought to the table, but they all seemed to pale in comparison to this ridiculously delicious goodness in a glass. Paired with a steak you’ll be in heaven, but when you have a well balanced wine like this it almost doesn’t seem to matter. I found it to be remarkably smooth and yet has the meat to age for sure.
I agree with master Gabe that the palate is rich and persistent with berry fruit and black pepper. On the finish I got a bit of cigar box along with the chocolate and dust. Decanting or aerating this wine is a must if you are to experience its true potential. This is a fantastic wine that will be sure to leave your guests clamoring for more as you hold the bottle out of reach. You deserve the last two drops, after all, you poured it, right?
If you don’t think that you can find solid cab outside of Napa – this is your proof positive. At $30 retail this is a relative bargain that will knock your proverbial socks off. For you math fans out there remember this formula: Napa = (2.5)(Dry Creek)…this will keep you smiling all the way to the bank!
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Forth Vineyards – 2002 Estate Cabernet Sauvignon
May 16, 2009
The Facts:
The 2002 Trois Enfants Cabernet Sauvignon from Forth Vineyards was produced using Estate fruit. Gerry and Jann Forth have 10 acres under vine in Dry Creek Valley. Their land is planted to both Cabernet Sauvignon and Syrah. In addition to the wine they produce from estate fruit, they source grapes to turn out several other releases. When this wine was a current release it sold for approximately $25.
Gabe’s Take:
Dried berry, plum, bramble and hints of lilac are prominent in the nose of this Cabernet Sauvignon. The mid-palate is rich, gentle but rich and persistent in its attack featuring dark cherry, plum, blueberries and nutmeg spice throughout. Dark chocolate covered cherries are the main story of the finish along with earth, black tea, espresso and long, lingering white pepper. This wine has excellent acidity and still features a firm tannic structure. Pair it with a steak for a perfect match.
What absolutely blew me away about this wine is that I went back to it after it had been open 24, 48, and 72 hours. Not only did it not lose any of it’s charm, but it improved in each case. The first time back after a day wasn’t a big surprise, a structured, well made Cabernet should be good a day later. The 3rd day I was a little surprised, and on the fourth day I was stunned. I’d love to give you 5th day results but a bottle only goes so far. One thing of particular note is the chocolate on the finish. Both it and the espresso notes became far more prominent with time. If you have this wine in your cellar, consider yourself lucky. If you happen to run across a bottle for a reasonable price, take my advice and grab it. This wine should age with ease until at least 2015.
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