it is just grapejuice

Time to Rock and Rhone: California Central Coast Rhône Rangers

“In 1990, there were fewer than twenty wineries in the Paso Robles region, but in 2007, there are over 170. This does not include the proliferation of wineries in the Santa Barbara region, particularly the Santa Rita Hills and Santa Ynez Valley. The vast potential in these areas, as evidenced by the top producers’ wines, is increasingly evident. The top wines possess extraordinary concentration, richness, and complexity as well as freshness and balance from the naturally high acids. What is particularly noteworthy west of Highway 101 in the Paso Robles sector is the amount of limestone in the soils. One of the few California viticultural areas to have such an abundance of this soil type, limestone is often cited as one of the explanations for the success of so many French wines.

As for recent vintages, 2004 was a hot year, 2005 a much cooler one, and 2006 experienced a cool August and September, but the heat returned at the end, rewarding those patient vignerons who waited and waited. Yields tended to be higher in 2006 than in other recent vintages, and the finest producers had to monitor their vineyards, often harvesting extremely late in order to achieve phenolic maturity. The 2005s appear to be a synthesis in style between a very ripe year and one built more on European structural aspects. The wines often possess the best of both worlds, which is unusual. The 2004s are primarily big, fruit-driven wines with considerable power and richness. My guess is that the 2005s will be the longest lived, and the 2006s should be relatively fruit-forward and early maturing. The 2004s will fall somewhere in between those two vintages.

In any event, the Central Coast’s Rhône Ranger cuvées are among the most exciting developments in the wine world. While the entire region is still a work in progress, it is remarkable how many world-class wines are already emerging.”

Robert Parker

Thanks, Bob!

*You are invited to experience Oregon Pinot Camp*

in the form of an extravagant, exotic and enticing wine dinner celebrating Oregon’s viticulture and cuisine

On Sunday, September 2nd, 2007 at dish restaurant you will begin your evening at “camp” with Argyle sparkling brut, Oregon king salmon tartar on peruvian purple potatoes and local squash blossoms stuffed with humboldt fog chevre at 6 p.m.

The next order of camp business will be a very informative and captivating short independent style “film” on the Oregon Wine Culture. 

This will be followed by a five course dining adventure paired with over 20 wines from Domaine Serene ~ Lemelson ~ Cristom ~ Chehalem ~ Erath ~ Ribbon Ridge ~ Penner-Ash ~ Belle Valle ~ Eola Hills ~ Argyle ~Ponzi and Stoller.

This mind blowing experience is just $100 (+ tax and gratuity) and reservations are being taken by calling 970.926.3433 or online at www.eatdrinkdish.com

Gather your pino-phile friends and join sommeliers Kevin Furtado and Pollyanna Forster @ Oregon Pinot Camp ~ Vail Valley Style!

http://www.vaildaily.com/article/20070828/AE/70828026

What is the grape in a Cahors?

Answer:  Malbec

What is the largest DOC on the island of Sardinia?

Answer:  Nuragus di Cagliari, which is located in the south and lies in the province of Cagliari.  The wines are made from the Nuragas grape, and may be frizzante.

Check out Mike’s bit…. http://www.p2wine.com/blog/p2blog.html

Congrats

Call or email him now before the ‘06 Central Coast Vintage is gone. 

What is Spanna?

Answer:  Another name for Nebbiolo used in Eastern Piedmonte, particularly in Gattinara and Ghemme. 

There is new vineyard status information for To Kalon Vineyard - Cabernet Sauvignon.

Brix: 22.0
pH: n/a
TA: n/a

Comments
Following is an overview of the various blocks:
Block A1, Clone 4: Good exposure, medium berry size and medium cluster size. Flavors are starting to come on. It’s always exciting when you’re tasting berries and there’s not a huge amount of flavor and then all of sudden you find one that’s a couple brix ahead (like 7-10 days riper) and all of sudden you realize what this fruit is going to be like when it’s ripe. I can’t say this enough - 2007 looks like the best year we’ve had yet.
Block E2, F1, Clone 337: Both the older and younger 337 vines are in great shape (the younger vines aren’t actually younger, they were just grafted over from merlot a few years ago). Excellent canopies and fruit exposure.
Block E1, Clone 6: The clone 6 berries are tiny BBs with almost no juice and are sure to make a tannic monster of a wine… which is why we’re using this clone only as a blending component for other wines.

We’re still a few weeks away from even the earliest pick here and we’ll be getting more frequent updates out as we get closer. Also note that because we have several blocks, scheduling crush with you is a little more complicated than normal. Block A1 is our main block and anyone doing a single barrel will almost certainly pull from this (note that half of Paul Hobbs To Kalon fruit comes from this block). For folks doing multiple barrels, we will try to mix up the clone 4 and clone 337 blocks.

Harvest Timeframe
Monday September 24, 2007 - Wednesday October 10, 2007

    When family is in town, it is fun to throw the curveball big wine and see if anyone gets excited. Butternut squash and cauliflower soup garnished with pumpkin seeds, balsamic vinegar and diced heirloom  tomatoes was for dinner with a side of nearly stale (but still good) artesan bread.  Eyebrows  raised when I poured a seemingly meager portion into each glass and decanted the rest and kept it from view.

Squash can sometimes be a tricky pair if you are going red. A lot will go with it, but only few will take it to the outer limits like a near majority of decent olde world whites. Since my family comes from over the Atlantic, I thought North American pinot… Campion 03 Carneros ‘claire’s’ from Hudson vineyard, one I had been waiting to open. This is one of those pinots that likes to have one leg in the east and one in the west. Bold and ripe, but also retracted and translucent. Harmony. Right away there was a nice density on the nose of earth and fruit. A terroir speaking California pinot in tune with  gently restrained fruit.  If you want Burgundian, then you might consider going to Burgundy.  I catch myself putting New world pinot against the model of Burgundy every time and then recorrect myself. Drinking this bottle with family helped cut through the fillagree  and jargon that can clutter any wine evaluation and has become my favourite way to really rate a wine. There was some real introspective study going on, now and then, and that is one of the tell-tale effects of good wine from anywhere.