Robert Turner is one of those people who qualify, as so many in California do, for the description “former [fill in the blank] turned winemaker,” in his case the long previous occupation being dentistry, with a practice in Palo Alto. He was in a wine club, got interested first in how wine was made and then in making wine, took courses at Davis, did some apprenticing and voila! he has a “winery,” in a rented space, where he produces tiny quantities of thoughtfully conceived and extremely well-made wines; ultimate goal is about 500 cases annually. A couple of days ago, at a local wholesaler’s trade tasting, I tried two vintages of his cabernet franc, the 2011 and 2010, and was more than intrigued by their quality; I was knocked out. The grapes derive from the Stoney Springs Vineyard in St. Helena. Robert Turner products are available at a handful of retail stores and restaurants in a handful of states. My recommendation is to go to the winery’s website — robertturnerwines.com — and order a few bottles directly. Here’s a link to my review on this blog of the Robert Turner Chardonnay 2011.
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The Robert Turner Cabernet Franc 2011, Napa Valley, includes 10 percent merlot and 5 percent petit verdot. The wine aged for three or four months in new French oak barrels and then went into two- and three-year old French oak for a total of 12 months. The color is a strikingly vivid deep ruby-magenta hue; equally striking is the bouquet of pure and intense graphite and black raspberries, with notes of mulberries and red currants, violets and rose petals and a powerful undertone of tar and loam. The wine is very dry but vibrant with acidity, scintillating in its chiseled granitic minerality, spare and elegant in its moderately tannic structure yet offering deliciously ripe and spicy black and red fruit flavors. 13.5 percent alcohol. Drink now through 2018 to ’20. Production was a minuscule 45 cases. Excellent. About $35.
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The Robert Turner Cabernet Franc 2010, Napa Valley, is 100 percent cabernet franc; it aged 16 months in two-year-old French oak barrels. Every element here resembles the aromatic, flavor and textural profiles of its younger sibling of 2011 except that this example includes hints of bell pepper and black olives, cedar and tobacco leaf and profound impressions of briers and brambles and underbrush amid very dry and slightly dusty graphite-freighted tannins. At almost three years old, the wine is stunning in its freshness and sense of immediacy and authority, though it carries that authority lightly, almost elegantly, though the finish. NA% alcohol. Production was 50 cases. Drink now through 2018 to ’20. Exceptional. About $35.
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