Wine Words Demystified; Carbonic Maceration

You know the deal; the more some folks learn about a topic, the more shortcuts/slang/acronyms/initials/technical jargon can be tossed around.  I’m here to help you understand those sometimes mysterious words and phrases, thus - Wine Words Demystified!  This week’s term is Carbonic Maceration...
According to Wikipedia…
Carbonic maceration is a winemaking technique, often associated with the French wine region of Beaujolais, in which whole grapes are fermented in a carbon dioxide rich environment prior to crushing.
In other words, it’s a technique for making light, fresh, fruity wines.
Wine Words Demystified-Carbonic Maceration
I became interested in the term, which I knew next to nothing about, after I read the following backgrounder on the 2013 Bedrock Wine Co. Grenache Gris Gibson Ranch

 I have long wanted to make a light, summer, red—a  California version of Beaujolais or Pinot D’Aunis or Frappato, but perhaps kissed with just a trace more sunshine.  Something fresh, juicy, spicy, and delicious.  This fits that description.  It was fermented with 50% whole-cluster with no foot-trodding to maximize carbonic fermentation with the rest destemmed… 

How it’s different

In most red grape traditional winemaking styles, grapes are crushed and fermented for ten to twenty days, then pressed and aged for six months to two years in wood before bottling.
In carbonic maceration, grapes are placed as whole clusters (or as in the case of the Bedrock half were whole cluster and the other half were destemmed) into temperature controlled steel or concrete fermentation tanks, which are then sealed and pumped full of carbon dioxide.  The bottom one-third of the grape clusters are crushed by the sheer weight of the grape mass, and these undergo traditional fermentation by way of the natural yeasts that exist on the skins of the grapes which convert the grape sugars into alcohol.  The overlying two-thirds of the grape clusters are converted into alcohol by way of carbonic maceration.  The carbon dioxide in the containers creates an anaerobic environment which then allows the carbon dioxide to permeate the intact grape skins. The entire process takes place inside each single, intact berry at an intracellular level.  The entire process is shorter than conventional fermentation (it usually takes four to five days), and The resulting wine is fruity with very low tannins.
Pure carbonic maceration is rare.  Most carbonic fermentation is actually semi or partial carbonic maceration because it involves a combination of carbonic and conventional fermentation. There are other variations on the theme as well. For example, as mentioned for the wine above, half the grapes processed  were whole clusters and half were destemmed.
And that wine mentioned above?  Mission accomplished – it’s a chillable red wine that’s fresh, juicy, spicy, and delicious!

Rosé of the Week: Donkey & Goat Isabel’s Cuvée Grenache Gris

Summer is officially here!  Rosé season is in full bloom, although truth be told, it’s Rosé season for me pretty much year-round for me!  With that in mind, I’m cranking up my annual series of weekly “Drink Pink!“ Rosé tastings.  It’s my quest for the best Pink Porch Pounders! This week’s rosé is the 2013 Donkey & Goat Isabel’s Cuvée Grenache Gris.

The Winery

Donkey and Goat Winery is a family owned and operated urban winery located in Berkeley, California.  The winery is owned by Jared and Tracey Brandt.  Theirs is a story we’ve heard before, but with a “natural” twist.  They left tech careers to pursue their dreams of making wine. They got started making wines in the Rhône Valley, and returned to California to apply what they learned in France.

The “natural” twist is their focus –  no make that obsession, with making wines as naturally as possible.  While “natural” wine-making has become more and more en vogue  these days, the Brandts have been doing it since day one.  You can read their complete manifesto here, but suffice it to say they take minimal intervention to the next level.  This includes using native yeasts, fermenting their wines in used oak barrels or concrete (most wineries use plastic bins), using no machines for crushing the grapes, and not filtering or fining of their wines.

They also make it a point to mention their wines are made “for the table not the cocktail glass”  That means having their fruit picked sooner than most, with the decision on when to pick driven by flavor and structure rather than brix.  As a result their wine are lower in alcohol (also trending these days it seems – but my sense is that’s another thing the Brandts were doing long before the pendulum started to swing toward lower alcohol wines)

Donkey and Goat produces wines from white, and red Rhône varieties, Chardonnay and Pinot Noir grown in the Anderson Valley, Mendocino Ridge and the unappreciated El Dorado appellation in the Sierra Foothills.

Donkey and Goat owners Jared and Tracey Brandt were named one of 5 Winemakers To Watch by Jon Bonné of the SF Chronicle in 2011.  They produce about 3,000 cases of wine annually.

The Wine

Donkey and Goat uses an unusual  and rare grape variety for this wine – Grenache Gris. Grenache Gris, a pink-hued grape that yields white juice, is related to the more common Grenache Noir and Grenache Blanc.  It’s not officially recognized as an official grape variety in California and precious little is grown in France.

Made from a field blend of 99+ year old Grenache Gris from a special old Mendocino vineyard in McDowell Valley. Made 50% like a white wine (whole cluster press to neutral French Oak barrels) and 50% was de-stemmed and left to soak on the skins for 44 hours in an open top wood vat before pressing and then on to neutral barrels. Spontaneous fermentation occurred in barrel followed by a naturally occurring malolactic fermentation. We bottled unfined and unfiltered.  As a result, you may find pink sediment in the bottle, particularly as you get to the bottom. The sediment isn’t indicative of a fault of any kind or otherwise adversely affect flavor of the wine.

I like what Alder Yarrow of Vinography says about it…Sediment is a sign of many good things. First and foremost, it is a likely sign that a wine has not been filtered or fined to oblivion. These processes strip things from the wine, and while sometimes that can be good (especially if those things would cause the wine to spoil) most of the time it’s unnecessary and (in my opinion) damaging to the complexity and personality of the wine. Unfined and unfiltered wines taste more honest, and more interesting, all things considered…

photo (50)

My tasting notes follow:

Slightly hazy orange tinged pink color with red fruit, tangerine, watermelon rind, mineral and hint of floral aromas. On the palate it’s medium-bodied with wonderful acidity and a hint of effervescence with strawberry, ripe fresh cherry, a bit of red plum, spiced blood orange, and mineral flavors. Lingering finish.  Retail – $22; 13.7% Alcohol >>Find this wine<<

Rating: A- An outstanding,and oh-so food friendly Rosé.  This is a  Rosé I buy every year and it’s always delivered – big time!

Ratings Key:
(A+) – 95-100/Extraordinary
(A) – 92-95/Outstanding
(A-) – 89-91/Very Good to Outstanding
(B+) – 86-88/Very good
(B) – 80-85/Good
(C) – 70-79/Bleh
(D) – 50-69/#Fail
__________________________________________________________________

Martin Redmond is a Financial Executive by day, and a certified wine geek with latent foodie tendencies the rest of the time. In addition to the wine lifestyle and food he enjoys family, fitness and traveling. He likes to get thoughts of wine off his mind by sharing experiences on his ENOFYLZ Wine blog, which features wine reviews, wine country travel, and wine and food pairings.

#DrinkPink Rose of the Week: 2013 Dashe Cellars Grenache Rosé

Summer is officially here!  Rosé season is in full bloom, although truth be told, it’s Rosé season for me pretty much year-round for me!  With that in mind, I’m cranking up my annual series of weekly “Drink Pink!“ Rosé tastings.  It’s my quest for the best Pink Porch Pounders! This week’s rosé is the 2013 Dashe Cellars Grenache Rosé.

The Winery

Dashe Cellars, founded by Michael and Ann Dashe in 1996, is an urban winery located near Jack London Square in Oakland, CA. Michael Dashe is the Winemaker, and Anne Dashe is the General Manager. Between the two, they have 40-plus years experience in the wine business, including experience at some big-time wineries such as Ridge Vineyards, Far Niente, Chappellet, Schramsberg Wine Cellars in California; Château Lafite-Rothschild, Château La Dominique in France,and Cloudy Bay in New Zealand. The winery produces about 10,000 cases annually.

The Wine

Dashe used to refer to this wine as “Vin Gris”, which is a French expression that translates literally as “grey wine”, and traditionally refers to a wine made from red wine grapes, but with white winemaking practices.  But so many people called it rosé, that Dashe renamed it.  It’s 100% Grenache.

Retail – $16; 13.7% alcohol; 222 cases produced

photo (49)

 My tasting notes follow:

Red color with pleasing strawberry, sour cherry and hint of spice aromas. On the palate it approaches medium-bodied, and is dry with mouth-watering acidity and ripe strawberry, black cherry and peppery spice flavors. Medium finish.  >>Find this wine<<

Rating: B+ This is a delightful, food friendly and pocket-friendly rosé!

Pair with: Hamburgers, or BBQ Chicken!

Sample purchased for review

Ratings Key:
(A+) – 95-100/Extraordinary
(A) – 92-95/Outstanding
(A-) – 89-91/Very Good to Outstanding
(B+) – 86-88/Very good
(B) – 80-85/Good
(C) – 70-79/Bleh
(D) – 50-69/#Fail
__________________________________________________________________

Martin Redmond is a Financial Executive by day, and a certified wine geek with latent foodie tendencies the rest of the time. In addition to the wine lifestyle and food he enjoys family, fitness and traveling. He likes to get thoughts of wine off his mind by sharing experiences on his ENOFYLZ Wine blog, which features wine reviews, wine country travel, and wine and food pairings.

Wine of the Week; 2010 Tercero Verbiage

Every Thursday I feature a wine I particularly enjoy, whether it’s something new and different, is a great value, or from a producer worth checking out.  For this week, my Wine Of The Week is the 2010 Tercero Verbiage. 

The Winery

Tercero Vineyards is located in Los Olivos, California.  Larry Schaffer is the owner/winemaker.  Schaffer left a successful career in publishing to pursue his dream of becoming a winemaker.  He earned a degree in Viticulture and Enology from UC Davis.  Thereafter he got winemaking career started as an enologist at Fess Parker Winery.  While at Fess Parker he started Tercero.

I first meet Larry a couple of years ago at one of my favorite events - Dark & Delicious. Initially, he caught my attention because he was aerating his wines in Erlenmeyer flasks rather than traditional decanters.  I thought – How cool is that (note to self – buy some lab beakers; they cost less and work as well!)?

I tried his wines, and came away impressed.

Since then, I’ve tasted his wines at a few other events, and continued to be impressed. The wines are worthy of attention, and reasonably priced (the reds are $30, the whites are $22!). On top of that, Larry is hard-working, down-to-earth, passionate, and very affable guy in my book.  And that matters to me.

Tercero Wines offers a range of wines including varietal bottlings of Syrah, Grenache, Mourvèdre, a red Rhône blend, Grenache Blanc, Viognier, Rosé, and a dry Gewürztraminer. All wines are bottled under screwcap (extra points in my book!) Annual case production is about 1,250 cases.

The wines are worth seeking out, and if you get a chance, I heartily recommend a visit to the winery!

Wine of the Week; 2009 Tercero Syrah Larner Vineyard

Larry Schaffer of Tercero Vineyard. Image courtesy of Santa Barbara County Vintners Association

The Wine

The wine is labeled “Verbiage” because according to Larry - ”I love to talk – a lot! I also love to make wine – a lot! so this label pays homage to the fact that every wine tell a story“.

It’s a blend of 62.5% grenache – from the Camp 4 and Watch Hill vineyards, 25% syrah – from the White Hawk and Larner vineyards, and 12.5% Mourvedre – from the aforementioned Camp 4 vineyard.

Each component fermented and pressed off separately, ,then barreled down for approximately 34 months.

Retail – $30; 14.5% alcohol;  Screwcap closure.

Wine of the Week; 2010 Tercero Verbiage
My tasting notes follow:
Nearly opaque violet color with enticing, perfumed mixed black and red fruit, smoked meat, and baking spice, and white pepper aromas. On the palate, it’s medium-bodied, and fresh with blackberry compote, strawberry, black currant, and sweet spice flavors. Long sweet finish. 
Rating: A-:  This is a wonderful GSM from an area more well know for Pinot and Chardonnay.  It’s ready to drink now, but will improve with age!

Pair with: Glazed Asian Chicken Breasts or Grilled or Braised lamb, or Grilled Sausages.

Sample provided for review

Ratings Key:

(A+) – 95-100/Extraordinary
(A) – 92-95/Outstanding
(A-) – 89-91/Very Good to Outstanding
(B+) – 86-88/Very good
(B) – 80-85/Good
(C) – 70-79/Bleh
(D) – 50-69/#Fail

__________________________________________________________________

Martin Redmond is a Financial Executive by day, and a certified wine geek with latent foodie tendencies the rest of the time. In addition to the wine lifestyle and food he enjoys family, fitness and traveling. He likes to get thoughts of wine off his mind by sharing experiences on his ENOFYLZ Wine blog, which features wine reviews, wine country travel, and wine and food pairings.

Follow me on Twitter @martindredmond for all things wine, and since I’m a wino, with latent foodie tendencies, you’ll also find food and wine pairings, and food related stuff! Become a fan and join ENOFYLZ Wine Blog on Facebook. Cheers!

 

#DrinkPink Rosé of the Week: 2013 Big Basin GSM Rosé

The Winery

Big Basin Vineyards is a family owned and operated winery. Founder Bradley Brown is Winemaker and Proprietor (and Vineyard Manager), while his sister Wendy Brown is co-owner and provides business management expertise.  The winery was founded in 1998 on a historic site in the Santa Cruz Mountains next to Big Basin Redwoods State Park.

The estate vineyards include Rattlesnake Rock (planted to Syrah), Old Corral Block (planted to Syrah in 2006) and the Homestead Block (planted in 2007 to Grenache, Roussanne and Syrah). They also source from other vineyards, like Monterey County’s Coastview.

Big Basin produces Rhone Reds, Pinot Noir, Chardonnay, Roussanne, a dry Riesling and this Rosé.

Tasting is available at their beautiful Saratoga tasting room, and by appointment at their estate vineyard and winery.

We tasted through the lineup of wines, our last visit to the Saratoga tasting room.  The wines are sensational and we like downtown Saratoga where the tasting room is located.  I highly recommend visiting and/or acquiring the wines!

The Wine

The wine is a blend of  33% Grenache, 58% Syrah, and 9% Mourvedre

The beautiful label is the artwork of Matt Jones, and is entitled “Rhino Girl”

14.1% alcohol; Retail – $22; 7 barrels produced

Rosé of the Week; 2013 Big Basin Vineyards GSM Rose

My tasting notes follow:

Vivid pink red color with cherry, strawberry, and wet stone aromas. On the palate it’s medium-bodied, dry, fresh, and focused with strawberry, tart cherry flavors and an alluring minerality. Lengthy satisfying finish

Rating: A-:  

Pair with: Watermelon and Feta Salad, or Over the Top Mushroom Quiche

Sample purchased for review

Ratings Key:

(A+) – 95-100/Extraordinary
(A) – 92-95/Outstanding
(A-) – 89-91/Very Good to Outstanding
(B+) – 86-88/Very good
(B) – 80-85/Good
(C) – 70-79/Bleh
(D) – 50-69/#Fail

__________________________________________________________________

Martin Redmond is a Financial Executive by day, and a certified wine geek with latent foodie tendencies the rest of the time. In addition to the wine lifestyle and food he enjoys family, fitness and traveling. He likes to get thoughts of wine off his mind by sharing experiences on his ENOFYLZ Wine blog, which features wine reviews, wine country travel, and wine and food pairings.

Follow me on Twitter @martindredmond for all things wine, and since I’m a wino, with latent foodie tendencies, you’ll also find food and wine pairings, and food related stuff! Become a fan and join ENOFYLZ Wine Blog on Facebook. Cheers!

Wine of the Week;2008 Iron Horse Brut

Every Thursday I feature a wine I particularly enjoy, whether it’s something new and different, is a great value, or from a producer worth checking out.  For this week, my Wine Of The Week is the 2008 Iron Horse Vineyards Classic Vintage Brut.

The Winery

Iron Horse Vineyards is a small, independent, estate, family owned wineries located in cool, foggy Green Valley in western Sonoma County. The founding partners, Audrey and Barry Sterling first saw it in the pouring rain in February 1976. Driving down Ross Station Road, they were sure they were lost until they crested the knoll and the view opened up to 300 acres of gentle rolling hills and a wall of trees behind that looked like Camelot to them. Incurable romantics, and having extraordinary vision, they bought the property in just two weeks.

Iron Horse is truly a family affair. Audrey and Barry’s daughter Joy Sterling is the CEO and lives at the foot of the vineyard.  The Sterlings’ son Laurence, his wife Terry and their children moved to Iron Horse in 1990 and built their home on the far southwest corner of the property. Laurence is Director of Operations. Audrey and Barry are retired, but still reside at the heart of the estate in the original Victorian built in 1876

Iron Horse is best known for their sparkling wines, but they also produce elegant estate-bottled Chardonnay and Pinot Noir.

Green Valley in the coolest, foggiest part of the Russian River Valley, just 13 miles from the Pacific as the crow flies. There are approximately 160 acres in vine, planted exclusively to Chardonnay and Pinot Noir – with gentle, rolling hills, and a spectacular view from the winery clear across Sonoma County to Mount St. Helena.  The land was once under water many millions of years ago, and the soils is full of marine sediment and fossil. In this regard the area is similar to Chablis and Champagne in France. And the soils are perfectly suited to growing Pinot Noir and Chardonnay, which dominate the AVA.

The Iron Horse name came from a train that cut across the property in the 1890s. The logo, the rampant horse on a weather vane, came from a 19th century weather vane found while clearing away the rubble to build the winery.

Whenever, we’re in Sonoma County Iron Horse is on our short list of “must visit” wineries. It’s a beautiful property, with what is essentially an outdoor tasting room.   We love to grab of glass of bubbly, or one of their still wines, and sit on one of the benches that overlook the property, and simply savor the view.   Drop by on a Sunday if you can, the Oyster Girls will be serving up Tomales Bay oysters shucked to order raw or barbecued.

The Wine

Fruit for the base wine was hand-harvested.  It’s a blend of 72% Pinot Noir and 28% that was aged, sur lie for over almost four years.  The dosage includes 2007 Rued Clone Chardonnay and 2010 Thomas Road Pinot Noir.

Retail – $38; Alcohol – 13.5%; Production – 2,300 cases; Disgorged – April 2013

Wine of the Week; 2008 Iron Horse Vineyard Classic  Vintage Brut

My tasting notes follow:

Very pale straw color with very active pin prick sized bubbles, and brioche, citrus zest, and a bit of hazelnut aromas. On the palate it sports a delicate mousse, explosive freshness, and tart apple, citrus, and ginger flavors, with an appealing minerality I’ve come to associate with Green Valley fruit. Lengthy satisfying finish.  >>Find this wine<<

Rating: A-:  An outstanding bottle of sparkling wine that world class!

Pair with: Raw oysters with mignonette or course!  But this is a the quintessential sparkling wine for food. Why not try with  Buttermilk fried chicken and biscuits, or a savory Mushroom and Gruyere Cheesecake!

Sample purchased for review

Ratings Key:

(A+) – 95-100/Extraordinary
(A) – 92-95/Outstanding
(A-) – 89-91/Very Good to Outstanding
(B+) – 86-88/Very good
(B) – 80-85/Good
(C) – 70-79/Bleh
(D) – 50-69/#Fail

__________________________________________________________________

Martin Redmond is a Financial Executive by day, and a certified wine geek with latent foodie tendencies the rest of the time. In addition to the wine lifestyle and food he enjoys family, fitness and traveling. He likes to get thoughts of wine off his mind by sharing experiences on his ENOFYLZ Wine blog, which features wine reviews, wine country travel, and wine and food pairings.

Follow me on Twitter @martindredmond for all things wine, and since I’m a wino, with latent foodie tendencies, you’ll also find food and wine pairings, and food related stuff! Become a fan and join ENOFYLZ Wine Blog on Facebook. Cheers!

Wine of the Week: 2009 Volta Cabernet Sauvignon

Every Thursday I feature a wine I particularly enjoy, whether it’s something new and different, is a great value, or from a producer worth checking out.  For this week, my Wine Of The Week is the 2009 Volta Cabernet Sauvignon.

The Winery

Volta Wine  is an artisanal producer of single vineyard wines from the Napa Valley. The winery is owned by Steve Lau and Frederick McCarthy.

In a sonnet, a volta is the moment when a distinct change of thought or mood occurs. When Steve Lau and Frederick McCarthy met in 2009, it was a turning point in both of their lives. Steve had been a musician and record company executive prior to starting a small, artisanal winery. Frederick had built a career in finance and as a real estate entrepreneur while developing an enthusiasm for wine. Individually, Frederick and Steve had learned to appreciate the unique differences that time, place and terroir brings to each vintage and bottle. Their travels over the years had taken them to some of the world’s best wine regions where they explored small local vineyards off the beaten path. One night, at a dinner party hosted by a mutual friend, Steve and Frederick discovered they shared the goal of building a world-class winery. Frederick and Steve decided to team up and devote their skills, passion and energy to creating organically-farmed, responsibly crafted wines that would always inspire.

The winemaker is Massimo Montecelli. He’s a fourth generation winemaker whose family is in the business. Having been the winemaker at renowned Silver Oak, he knows a thing or two about making Cabernet Sauvignon.

The Wine

Fruit for the wine is from the organically farmed Mission Ridge Vineyard, which hugs a southwest facing slope at an elevation of nearly 720 feet above sea level. During the day, the ridge enjoys summer heat but temperatures drop at night with cooler air coming in from the San Francisco Bay. The rocky, volcanic loam soil, high elevation and southwest exposure all combine to create a dynamic micro-climate. The vineyard yields small clusters of intensely flavored grapes that ripen slowly and late into the growing season. Certified organic, the land is respectfully farmed, without the use of chemicals or insecticides. All  the fruit was hand-picked, and the wine was bottled unfiltered and unfined.

Retail – $60; 14.5% alcohol. Case Production – 450

photo (74)

My tasting notes follow:

Nearly opaque garnet color with lifted black cherry, plum, cassis, mocha and leather aromas. On the palate, it’s between light and medium-bodied, well structured,  and dense with a supple texture, an appealing grip and black cherry, plum, chocolate, cassis, espresso and a bit of vanilla flavors. Long finish.

Rating: A:  This one is a charmer. It’s ready to drink, but can age.

Pair with: Lamb burgers, lamb kebabs, or grilled flat-iron steak!

Disclosure: Sample provided for review. Opinions are my own

Ratings Key:

(A+) – 95-100/Extraordinary
(A) – 92-95/Outstanding
(A-) – 89-91/Very Good to Outstanding
(B+) – 86-88/Very good
(B) – 80-85/Good
(C) – 70-79/Bleh
(D) – 50-69/#Fail
__________________________________________________________________

Martin Redmond is a Financial Executive by day, and a certified wine geek with latent foodie tendencies the rest of the time. In addition to the wine lifestyle and food he enjoys family, fitness and traveling. He likes to get thoughts of wine off his mind by sharing experiences on his ENOFYLZ Wine blog, which features wine reviews, wine country travel, and wine and food pairings.

Follow me on Twitter @martindredmond for all things wine, and since I’m a wino, with latent foodie tendencies, you’ll also find food and wine pairings, and food related stuff! Become a fan and join ENOFYLZ Wine Blog on Facebook. Cheers!

 

#DrinkPink Rosé of the Week; 2013 Domaine de Triennes Rosé

Summer is officially here!     Rosé season is in full bloom, although truth be told, it’s Rosé season for me pretty much year-round for me!  With that in mind, I’m cranking up my annual series of weekly “Drink Pink!“ Rosé tastings.  It’s my quest for the best Pink Porch Pounders for $20 or less! This week’s rosé is the 2013 Domaine de Triennes Rosé.

The Winery

In 1989, two Burgundians, Jacques Seysses, founder of Domaine Dujac, and Aubert de Villaine,  co-owner of Domaine de la Romanee-Conti, joined by their Parisian friend, Michel Macaux, in search of new vineyards. Their attention turned to Provence where they were convinced the potential for great wines was enormous.

After a long search, they discovered the Domaine du Logis de Nans in the Var, east of Aix en Provence. They were immediately attracted to its gently sloping hillside with southern exposure. They saw its cool micro climate and its clay and limestone soils as ideal for viticulture.

The estate was renamed Triennes, a reference to Triennia, the festival for Bacchus, which was held every three years during Roman times. The prefix “Tri” serving as a reminder of the three original partners.

In addition to this wine, Domaine de Triennes produces two red blends, a white blend and a Viognier.

The Wine

This wine is a blend of principally Cinsault, blended with Grenache, Syrah and Merlot.

Retail – $13.99 (Whole Foods Market) 13% alcohol

#DrinkPink Rose of the Week: 2013 Domaine de Triennes Rosé

2013 Domaine de Triennes Rosé

 My tasting notes follow:

Pale salmon pink color with appealing, but fleeting peach, fresh strawberry, citrus and subtle earthy and floral aromas. On the palate it’s between light and medium-bodied, dry and fresh with tart fresh strawberry, peach, citrus rind flavors and an appealing minerality. Lingering finish 

Rating: B+ This is very good Rosé that goes down (a little too) easy. And it’s a good value at $14  >>Find this wine<<

Pair with: Smoked Salmon Salad Niçoise, Chicken Taco Salad or Asian Quinoa Salad.

Sample purchased for review

Ratings Key:
(A+) – 95-100/Extraordinary
(A) – 92-95/Outstanding
(A-) – 89-91/Very Good to Outstanding
(B+) – 86-88/Very good
(B) – 80-85/Good
(C) – 70-79/Bleh
(D) – 50-69/#Fail
__________________________________________________________________

Martin Redmond is a Financial Executive by day, and a certified wine geek with latent foodie tendencies the rest of the time. In addition to the wine lifestyle and food he enjoys family, fitness and traveling. He likes to get thoughts of wine off his mind by sharing experiences on his ENOFYLZ Wine blog, which features wine reviews, wine country travel, and wine and food pairings.

Follow me on Twitter @martindredmond for all things wine, and since I’m a wino, with latent foodie tendencies, you’ll also find food and wine pairings, and food related stuff! Become a fan and join ENOFYLZ Wine Blog on Facebook. Cheers!

This article is original to ENOFYLZ Wine Blog.com. Copyright 2014 ENOFYLZ Wine Blog. All rights reserved.

Wine of the Week; 2010 Carlisle The Derivative White

Every Thursday I feature a wine I particularly enjoy, whether it’s something new and different, is a great value, or from a producer worth checking out.  For this week, my Wine Of The Week is the 2010 Carlisle The Derivative White.

The Winery

Carlisle Winery & Vineyards is a small Sonoma County based winery  based in Santa Rosa. According their website they specialize in the..

…production of old-vine, vineyard designated Zinfandels and red Rhone varieties (Syrah, Grenache, Mourvèdre, and Petite Sirah).

Mike Officer is the Owner/Winemaker.  He caught the wine “bug” early – at age 19 – when he tasted a late-harvest Riesling (It seems like we all start with sweet wines doesn’t it?) After graduating from college, he worked in software development for five years, but realized that was not his passion.  He knew the answer would involve wine, but he wasn’t sure in what capacity.

He decided to try winemaking,  starting with making 5 gallons of Zinfandel in his kitchen.  Some years later, he  and his wife Kendall found themselves making 300 cases of “garage” wine.  They decided to jump in with both feet and established Carlisle Winery & Vineyards in 1998.  They’ve focused on old-vine Zinfandel, and red Rhône blends, until the 2010 vintage, when they made their first white wines.

In addition to their own estate vineyard, they source grapes from Sonoma County, primarily the Russian River, and Dry Creek AVAs.  Officer always been a fan of old-vine vineyards.   In fact, of the 16 vineyard sources listed on their website, half ( Gold Mine RanchMartinelli Road VineyardMontafi RanchPagani Ranch VineyardPapera Ranch, Rossi Ranch Vineyard, Saitone Ranch, and Two Acres) are considered historic vineyards by the Historic Vineyard Society.

The Wine

From Carlisle…Back in the late 1800s and early 1900s, there was a popular style of white wine in California called “hock”. It was a dry wine consisting of the white grape varieties widely planted at that time, Semillon, Muscadelle, Chasselas, French Colombard, Trousseau gris, and Putzscheere to name a few. Using 76% barrel-fermented Semillon from Monte Rosso (planted 1886) and 24% stainless-fermented Muscadelle from Pagani Ranch (planted 1920), we have created a modern-day version, a derivative if you will, of this century-old style.

Retail – $30; 13.8% alcohol

Wine of the Week; 2010 Carlisle Derivative

2010 Carlisle Derivative

My tasting notes follow:

Light yellow color with aromatic orange blossom, apple, citrus and wet stone aromas. On the palate, it’s between medium and full-bodied with bright acidity, and apple, pineapple, spice and mineral flavors. Long finish.  Drink now, but can age >>Find this wine<<

Rating: A- : This is a wonderful wine that’s a refreshing change of pace!

Pair with: Seafood salad, Grilled or roasted Paiche, Fish tacos, Sole in lemon beurre blanc, or fresh crab!

Sample purchased for review

Ratings Key:

(A+) – 95-100/Extraordinary
(A) – 92-95/Outstanding
(A-) – 89-91/Very Good to Outstanding
(B+) – 86-88/Very good
(B) – 80-85/Good
(C) – 70-79/Bleh
(D) – 50-69/#Fail
__________________________________________________________________

Martin Redmond is a Financial Executive by day, and a certified wine geek with latent foodie tendencies the rest of the time. In addition to the wine lifestyle and food he enjoys family, fitness and traveling. He likes to get thoughts of wine off his mind by sharing experiences on his ENOFYLZ Wine blog, which features wine reviews, wine country travel, and wine and food pairings.

Follow me on Twitter @martindredmond for all things wine, and since I’m a wino, with latent foodie tendencies, you’ll also find food and wine pairings, and food related stuff! Become a fan and join ENOFYLZ Wine Blog on Facebook. Cheers!

This article is original to ENOFYLZ Wine Blog.com. Copyright 2014 ENOFYLZ Wine Blog. All rights reserved.

#DrinkPink Rosé of the Week; 2013 Tercero Mourvedre Rosé

Rosé season is in full bloom, although truth be told, it’s Rosé season for me pretty much year-round for me!  With that in mind, I’m cranking up my annual series of weekly “Drink Pink!“ Rosé tastings.  It’s my quest for the best Pink Porch Pounders for $20 or less! This week’s rosé is the 2013 Tercero Mourvedre Rosé.

The Winery

Tercero Vineyards is located in Los Olivos, California.  Larry Schaffer is the owner/winemaker.  Schaffer left a successful career in publishing to pursue his dream of becoming a winemaker.  He earned a degree in Viticulture and Enology from UC Davis.  Thereafter he got winemaking career started as an enologist at Fess Parker Winery.  While at Fess Parker he started Tercero.

I first meet Larry a couple of years ago at one of my favorite events - Dark & Delicious. Initially, he caught my attention because he was aerating his wines in Erlenmeyer flasks rather than traditional decanters.  I thought – How cool is that (note to self – buy some lab beakers; they cost less and work as well!)?

I tried his wines, and came away impressed.

Since then, I’ve tasted his wines at a few other events, and I finally had a chance to visit the Tercero tasting room last summer.  I continue to be impressed. The wines all very good to outstanding, and reasonably priced (the reds are $30, the whites are $22!).

On top of that, Larry is hard-working, down-to-earth, passionate, and very affable guy in my book.  And that matters to me.

Tercero Wines offers a range of wines including varietal bottlings of Syrah, Grenache, Mourvèdre, a red Rhône blend, Grenache Blanc, Viognier, Rosé, and a dry Gewürztraminer. All wines are bottled under screwcap (extra points in my book!) Annual case production is about 1,250 cases.

The wines are worth seeking out, and if you get a chance, I heartily recommend a visit to the winery!

The Wine

The fruit for wine comes from the Vogelzang Vineyard in the Happy Canyon AVA, in the extreme eastern part of the Santa Ynez Valley. The grapes were brought in, foot stomped, and then let sit on the skins for about an hour. They were then dumped into the press and let sit for another hour before starting the pressing process. The juice was then transferred to a stainless steel tank for fermentation. Upon completion, the wine was transferred to older French oak barrels for its 5 month aging process.

13.5% alcohol; Retail – $20 

#DrinkPink Rose of the Week; 2013 Tercero Mourvedre Rose

My tasting notes follow:

Pale salmon color with appealing red fruit, wet stone, and citrus peel aromas with a hint of earthiness. On the palate it’s dry, and fresh and medium-bodied with mouth filling strawberry, watermelon, hints of red currant, subtle spice, and citrus flavors and a nice touch of minerality. Lingering finish. 

Rating: A- This is an outstanding Rosé. Highly Recommended! >>Find this wine<<

Pair with: I paired with this with an impromptu (i.e. leftover;-) surf and turf of grilled salmon and ribeye steak.  What I enjoyed about it is, that it while it paired very well with the grilled salmon, it had enough weight to stand up to the rib-eye such that the two peacefully co-existed.  Try with more substantial foods like grilled,or cedar plank salmonProvençal Vegetable Tart, or Mediterranean Farro Salad.

Sample purchased for review

Ratings Key:
(A+) – 95-100/Extraordinary
(A) – 92-95/Outstanding
(A-) – 89-91/Very Good to Outstanding
(B+) – 86-88/Very good
(B) – 80-85/Good
(C) – 70-79/Bleh
(D) – 50-69/#Fail
__________________________________________________________________

Martin Redmond is a Financial Executive by day, and a certified wine geek with latent foodie tendencies the rest of the time. In addition to the wine lifestyle and food he enjoys family, fitness and traveling. He likes to get thoughts of wine off his mind by sharing experiences on his ENOFYLZ Wine blog, which features wine reviews, wine country travel, and wine and food pairings.

Follow me on Twitter @martindredmond for all things wine, and since I’m a wino, with latent foodie tendencies, you’ll also find food and wine pairings, and food related stuff! Become a fan and join ENOFYLZ Wine Blog on Facebook. Cheers!

This article is original to ENOFYLZ Wine Blog.com. Copyright 2014 ENOFYLZ Wine Blog. All rights reserved.