Gloria Ferrer is owned by Freixenet, the Spanish company that introduced us to cava decades ago in the deep recesses of our gf-bt-bdb-nv-1flaming youth. Centered in the Carneros region of California, Gloria Ferrer produces a consistently well-made range of non-vintage and vintage sparkling wines that reflect careful methods in vineyard and winery. Our selection for the Second Day of Christmas is the Gloria Ferrer Blanc de Blancs, a non-vintage 100 percent chardonnay sparking wine that carries a Carneros designation and was fashioned in the Champagne style of second fermentation in the bottle. The color is pale straw-gold, enlivened by a steady but not heedlessly frothing stream of tiny bubbles; this is exceedingly fresh, clean and crisp, endowed with notes of green apples and spiced pears, quince jam and crystallized ginger, with hints of lightly buttered cinnamon toast and seashell salinity. Lip-smacking acidity and an etched limestone element cut through a fairly lush pear compote character, creating a pleasing sense of tension and poise. 12.5 percent alcohol. A super attractive sparkler. Very Good+. Prices are all over the retail map for this wine, look for $18 to $22.

A sample for review.

Today’s selection was already in its (neutral) barrels when Jackson Family Farms purchased Copain Wines in May 2016 for an undisclosed Print price, but I’ll bet that it wasn’t a pittance, since Copain is a highly regarded boutique winery focusing on single-vineyard pinot noir and chardonnay. Under the “Tous Ensemble” designation, however, winemaker Wells Gutherie produces wines blended from a variety of vineyards in broad AVA applications. The Copain Wines Tous Ensemble Pinot Noir 2015, Anderson Valley, Mendocino County, offers a dark ruby hue that shifts to a transparent magenta rim; aromas of spiced and macerated red and black cherries and currants open to notes of pomegranate and cranberry, with hints of underlying leather and loam and a rooty, briery element, as if the wine were steeped in some essential black tea. These aspects segue seamlessly onto the palate, where the wine delivers lovely shape and heft in its satiny texture and liveliness in its energetic acid structure; mildly dusty tannins lend depth and substance through the bright, graphite-flecked finish. 13.5 percent alcohol. Drink through 2018 or ’19. Excellent. About $28.

A sample for review.

Let’s say that you’re braising a passel of short ribs or lamb shanks for dinner tonight, and why wouldn’t you? It’s as cold as a witch’s 2013_old_vine_label_rgb tit in a brass brassiere in most parts of the country, and hearty fare is called for. The wine I would go for — among hundreds if not thousands of equally legitimate choices, of course — is the Dry Creek Vineyard Old Vine Zinfandel 2014, Dry Creek Valley, Sonoma County. How old are the vines? Between 95 and 100 years old, which I would say qualifies for pretty ancient on anyone’s scale. This classic zinfandel blend that contains 19 percent petite sirah and three percent carignane, the grapes dry-farmed and head-pruned, aged 16 months in French, Hungarian and American oak. The color is vibrant dark ruby with a purple rim; while nothing here is plummy or jammy or overstated, the aromas of ripe boysenberries, black cherries and blackberries, feeling steeped in cloves and allspice, lavender and violets, black tea and graphite, are heady indeed; a few minutes in the glass bring in notes of iodine and iron, making for a kind of ferrous-minty-loamy quality. Mouth-filling, sleek and supple on the palate, this zinfandel flows through the mouth with confidence and poised, weighty presence, buoyed by ripe, spicy black fruit flavors and propelled by zinging acidity that drives through to a spice-and-mineral-packed finish. A sane 14.5 percent alcohol. Drink now through 2019 to ’21. Excellent. About $32.

A sample for review. The label illustration is laggard by one vintage.

I endured technical problems Sunday and Monday, so I was delayed in getting this edition of Weekend Wine Notes posted, which really should happen on Saturday, so I feel like a freaking failure all the way around. But everything is fine now! I bought a router and didn’t actually need it, so Best Buy better take it back, because it cost a lot! Anyway, moving along, following the last Wine of the Day, which was a sauvignon blanc, I thought it might be a good idea to visit more sauvignon blancs, so here are 14, most from California, but one from Italy and several from Chile. The vintage is predominantly 2015, and the majority of these wines ought to be consumed within the next six months or so or certainly by the end of 2017. As usual with the Weekend Wine Notes, I offer incisive and trenchant reviews based on the scribbles in my notebooks, avoiding mention of technical, historical and geographical elements for the sake of immediacy. Enjoy and consume with moderation. These wines were samples for review.
Angeline Reserve Sauvignon Blanc 2015, Sonoma County. 13.8% alc. Pale gold with green highlights; lime peel, caraway, grapefruit, celery leaf; slightly tropical with guava and jasmine; fresh, clean, lively and delicately-wrought. A good bet for a well-made bargain sauvignon blanc. Very Good+. About $15.
Armador Sauvignon Blanc 2016, Casablanca Valley, Chile. 13% alc. From Odfjell Vineyards, certified organic. Very pale gold; fennel and celery seed, lime peel and lemongrass; quite lively, even exuberant, feels filled with sunlight and fresh air; hints of leafy fig and dried thyme; lovely lithe limpid texture. Excellent. About $14, an Amazing Bargain.
Epic Wines and Spirits, Capitola, Calif.
Davis Bynum Jane’s Vineyard Virginia’s Block Sauvignon Blanc 2015, Russian River Valley. 14.8% alc. The palest of very pale gold hues; roasted lemon, lime peel and lemongrass; leafy and herbal with a touch of fig; big hit of flint and damp seashell, bracing and saline, with swingeing acidity, a prickly and briery element and a chiseled, faceted finish. Always a favorite in our house. Excellent. About $25.
Dry Creek Vineyard Sauvignon Blanc 2015, Dry Creek Valley. 14.5% alc. I’m going to mention the stainless steel and oak proportion here because it’s interesting: 92% stainless steel, 8% chestnut, acacia and French oak barrels; the details matter, n’est-ce pas? Very pale straw-gold; aromas of grass and hay, pea shoot and fennel, lime peel and grapefruit; very dry but a texture nicely balanced between lush and crisp; a few minutes in the glass bring in beguiling notes of fig and roasted lemon, gardenia and gunflint, spiced pear and heather; the finish is all limestone, flint and green tea. Excellent. About $17, representing Great Value.
Flora Springs Soliloquy Sauvignon Blanc 2015, Oakville, Napa Valley. 14.4% alc. Pale straw-gold color; polished, honed and elegant; lime peel and tangerine, hints of celery leaf and lemongrass, a warm spicy bouquet; limestone and chalk, a soothing talc-like texture riven by bright acidity; the distraction if the oak that asserts itself from mid-palate back through the finish, muting the otherwise charming character. Very Good+. About $50.
Galerie Naissance Sauvignon Blanc 2015, Napa Valley. 13.5% alc. Very pale, almost colorless; heady scents of lilac and gardenia, tangerine and almond skin, lime peel and lemongrass; though very dry the wine is lively and vibrant, offering a dense, talc-like powdery texture riven by keen acidity; heaps of chalk and limestone in the background, beautiful shape and elegance over a stony foundation. Both alluring and serious. Excellent. About $30.

Matanzas Creek Sauvignon Blanc 2015, Sonoma County. 13.8% alc. Pale gold color; a verdant and meadowy sauvignon blanc, offering notes of kiwi and lime peel, celery seed and tangerine, opening to peach, lemongrass and spiced pear, all encompassed by a leafy, summery floral element; a lovely light, lithe texture jazzed by a Sancerre-like snap of gunflint and graphite; heaps of limestone in the finish are softened by a furze of dried herbs. Real class and style. Excellent. About $22.
Marco Felluga Russiz Superiore Sauvignon 2015, Collio, Italy. 13.5% alc. Very pale straw-yellow hue; fairly standard array of lime peel and lemongrass, celery seed and fennel, but presented with unusual verve and fervor, and with interesting hints of lychee and yellow plum; suave and silken texture buoyed by an increasingly element of limestone and flint. Very Good+. About $28.
Dalla Terra Winery Direct, Napa, Calif.
Morgan Winery Sauvignon Blanc 2015, Monterey County. 13.5% alc. Pale gold color; green bean and gooseberry, lime peel and grapefruit, unfurls green and leafy veils of pea shoot and preserved lemon, ginger and quince and an intriguing earthy component of wet leaves and moss; lively, even pert acidity, crystalline clarity and appeal, all founded on a burgeoning element of limestone and flint minerality. Feels essential and vital in the glass. Excellent. About $17, representing Great Value.
Oak Farm Vineyards Sauvignon Blanc 2015, Lodi. 13% alc. Very pale gold with a faint green cast; lime peel and peach, lemongrass with hints of dried grasses and herbs; quite dry, crisp and snappy; seashell-flint minerality with a hint of bracing salinity; vital, vibrant finish. Charming and eminently drinkable. 579 cases. Very Good+. About $20.
Quivira Fig Tree Vineyard Sauvignon Blanc 2015, Dry Creek Valley. …% alc. Pale gold hue; warm sunny figs and lemongrass, pears and lime peel with back-notes of grapefruit and yellow fruit and flowers; polished, suave and supple texture, lively and alluring but not tart or pert; a scintillating dry limestone character with overall lovely balance and presence. Excellent. About $24.
Ritual Sauvignon Blanc 2015, Casablanca Valley, Chile. 14% alc. Palest of pale gold hues; another meadowy sauvignon blanc, with notes of lemongrass and broom, heather and hay under lime peel, pea-shoot, spiced pear and celery seed; very dry, multiple layers of limestone and flint etched by bright acidity; a finish that seethes with bracing salinity and grapefruit pith. Very Good+. About $20.
Imported by Huneeus Vintners, Rutherford, Calif.
Rodney Strong Charlotte’s Home Sauvignon Blanc 2015, Northern Sonoma. 13.5% alc. Pale gold color; bright, clean and fresh, taut and sinewy; lime peel, pink grapefruit, gooseberry and tangerine; slightly dense talc-like texture, soft and appealing but permeated by plangent and resonant limestone minerality; very dry; a few moments in the glass bring in hints of lilac, honeydew melon, almond blossom and chalk. Excellent. About $17, representing Great Value.
Stonestreet Estate Vineyards Sauvignon Blanc 2015, Alexander Valley, Sonoma County. 13.5% alc. Very pale gold hue; a leafy, meadowy sauvignon blanc manifesting notes of hay, heather and dried thyme underlying hints of gooseberry, lime peel and grapefruit, with yellow fruit and flowers; practically pulses with bright acidity and briary, briny elements; lovely texture, heft and presence, perfect poise and elegance, graceful yet dynamic; a dominant limestone and flint finish is garnished with roasted lemon and green tea. A wonderful achievement. Exceptional. About $35.

Just because the country is held firm in the grip of a Polar Vortex or Siberian Express or, as we like to say, “a damned freaking cold deep 3774bernardus-griva-vineyard-sauvignonfreeze,” doesn’t mean that My Readers should eschew white wines. I mean, we’re still eating such fare as seafood risottos and seafood soups and we still need a better-than-decent quaff to sip while cooking. Here’s today’s candidate, the Bernardus Winery Griva Vineyard Sauvignon Blanc 2015, Arroyo Seco, a spiffy, spanking-fresh sauvignon blanc that we drank last night with a Filipino chicken and rice stew called lugaw. While Bernardus is in Carmel, the grapes for this sauvignon blanc come from a vineyard in the Arroyo Seco AVA, in Monterey County’s Salinas Valley. Made in stainless steel but with a dollop of oak-aged semillon, the wine offers a delicate pale gold hue and entrancing aromas of lime peel, tangerine and orange blossom, fig, talc and camellia. It’s quite dry but juicy with citrus and stone-fruit flavors that are slightly leafy and grassy and energized by bright acidity and a limestone element that burgeons from mid-palate back through the finish furnished with heather and grapefruit rind. Delicious and fun to drink. The alcohol level is an exceedingly comfortable 12.8 percent.Winemaker was Dean DeKorth. Drink now through 2017. Excellent. About $22.

A sample for review from the local distributor.

Lordy, I haven’t posted a “Whither Napa Valley Cabernet” entry since June 30. That’s totally remiss for two reasons: First, I receive a ton of samples in that genre, and, second, California’s Napa Valley is one of the best places in the world for producing excellent cabernet sauvignon wines. Not that Napa Valley has a lock on delivering great cabernet-based wines in California; such an assessment would be unfair to Sonoma County’s Alexander Valley, Sonoma Valley and Knights Valley, to Paso Robles in San Luis Obispo County, and other pockets of congenial micro-climate here and there in the Golden State. Today’s post looks at nine examples of cabernet sauvignon and cabernet-based wines, mostly from 2013, with a few from 2012 and one from 2014. It’s a miscellaneous group falling under the general Napa Valley designation; two of these display more specific appellations, Oakville and Rutherford. Prices range from $45 to $90, an upper range that reflects not only supposed standards of quality but perceived reputation and the cost of doing business, as in the prices of grapes, cultivated acreage and new French oak barrels. The wines also reflect similarities and differences in philosophy and winemaking techniques. Oak regimens and blending percentages vary widely as does the scale of alcohol content. As with any consumer product, you pays yer money and you takes yer choice.

These wines were samples for review.
The Acumen Wines Mountainside Red Wine 2013, Napa Valley, feels indeed as if it had been hewn from granite outcroppings, and in fact the grapes derive from organically farmed vineyards in Atlas Peak. The wine is a blend of 74 percent cabernet sauvignon, 14 percent malbec and 12 percent merlot that aged 18 months in French oak, 72 percent new barrels. The color is dark ruby with a glowing purple rim; notes of black currants, black cherries and blueberries are imbued with elements of graphite, iodine and iron that after a few minutes in the glass emit hints of rosemary, cedar and celery seed and an intense aroma of wood smoke. Steep gritty tannins and profound granitic minerality make for an experience that feels as if you’re drinking architecture, and these qualities inform the austere finish. Still, you sense the balance here, the shifting tectonic plates of structure gradually transforming itself to something equitable. A refreshing 13.3 percent alcohol. Try 2018 or ’19 through 2029-’33. Production was 1,200 cases. Winemaker was the well-known Steve Matthiasson. Excellent potential. About $45.
The Amici Cellars Cabernet Sauvignon 2012 carries a Napa Valley designation but the grapes derive from specific AVAs amici_cs_napawithin the valley: 67 percent from Rutherford, 20 from Atlas Peak, 9 from Coombsville, 3 percent from Calistoga and a smidgeon of 1 percent from Spring Mountain. In other words, the wine is a canny blend of grapes from cool and warm districts, from flat areas and mountain slopes, all helping to establish a general “Napa Valley’ character to the wine. The blend is 85 percent cabernet sauvignon, 11 merlot, 3 cabernet franc and 1 petit verdot; the wine aged 20 months in French oak, 50 percent new barrels. Winemaker was Tony Biagi. The color is very dark ruby-purple with a magenta rim; while the emphasis is on dimension and circumference defined by dusty, velvety tannins, burnished oak and vibrant acidity, the wine allows classic notes of black olive, cedar and tobacco, ripe black currants and raspberries to assert themselves. A few moments in the glass bring in hints of plums and cloves, black pepper and mocha, as well as a graphite edge, so the wine feels both warm with spice and cool with minerals, all etched by chiseled minerality that extends through the finish. 14.5 percent alcohol. Drink now — with a medium-rare ribeye steak, hot and crusty from the grill — through 2022 to ’24. Excellent. About $45.
One of the flagship wines for Franciscan Estate is the Magnificat red wine blend based on cabernet sauvignon with franciscan-estate-2012-magnificat-meritage-label-frontcontributions from the other “noble” Bordeaux grape varieties. For 2012 and 2013, the wines received the same oak treatment, 20 months in French oak, 70 percent new barrels. The blends differ slightly, with the 2012 being 73 percent cabernet sauvignon with 19 percent merlot, three percent each petit verdot and malbec and two percent cabernet franc; the 2013 is also 73 percent cabernet sauvignon, with 24 percent merlot, two percent malbec and one percent cabernet franc, eliminating the dollop of petit verdot. Winemaker was Janet Myers. Not surprisingly, or perhaps disappointingly, these “meritage” wines are quite similar, the ’12 being slightly softer and more approachable than the ’13 but both focused on structure and foundation to a degree that feels not only solid but stodgy. The Magnificat 2012 displays real depth and breadth in its dark granitic minerality and sturdy tannins but not much in the way of the detail that makes a wine compelling and alluring, even at a relatively young age. The Magnificat 2013 feels like an ancient cathedral of a wine, very dense and intense, with dry austere tannins and profound granitic minerality; something slightly warm and spicy lends a touch of appeal but this is essentially a stout, rock-ribbed edifice established on palate-scouring tannins and acidity. After tasting this pair of cabernets, I wanted to say, “Hey, lighten up, even powerful and structured wines can be made with more deftness than these were.” Each features 14.5 percent alcohol. Each I rate Very Good+ with the admonition not to touch for five years. Each costs about $55.
In the Galerie “Pleinair” Cabernet Sauvignon 2013, Napa valley, Laura Diaz Muñozcrafted a 100 percent varietal wine whose potential lies two or three years ahead. Aged 20 months in French oak, 53 percent new barrels, bottled unfined and unfiltered, this cabernet displays a deep opaque ebony hue and profound intensity and concentration. Its initial phase of iodine, iron and graphite segues into spiced and macerated currants, raspberries and plums opening to notes — after an hour — of walnut shell, cloves and allspice, roasted fennel and caraway seed. The wine is dense and chewy but lithe and supple, dark with rooty-loamy elements, woodsy and mushroomy, and a little knotty with aspects of briers, brambles and forest floor; the black and red berry flavors course over the palate animated by bright acidity. 14.5 percent alcohol. 2018 through 2028 to ’30. Production was 1,616 cases. Excellent. About $50.
The Grgich Hills Estate Cabernet Sauvignon 2013, Napa Valley, reveals a gratifying consistency cs-2013-front_750-alcwith its cousins from previous vintages, while expressing a sense of individuality accorded by a great year. The blend is 79 percent cabernet sauvignon, 11 percent merlot, 5 petit verdot, 4 cabernet franc; the wine aged 21 months in French oak, 60 percent new barrels. The color is dense ruby-purple, while the whole package reflects that intensity and concentration; the initial impressions are all structural: earth, loam and walnut shell; dusty, graphite-laden tannins; a dense and chewy texture; a deep austere finish. Yet the wine is also vibrant, dynamic, resonant and strangely appealing, with its hints of tightly-packed and spicy black fruit flavors. Try from 2018 through 2028 to ’30. 14.6 percent alcohol. Excellent potential. About $69.
The Grgich Hills Estate Miljenko’s Selection Cabernet Sauvignon 2013, Rutherford, is 100 percent2013-csrf_front_with-alc cabernet sauvignon that aged 18 months in French oak, 80 percent new barrels. The color is motor oil opaque shading to a medium ruby-hued rim; as with its stablemate mentioned just above, this wine is immense in structure, deep, intense and concentrated, which character does not prevent it from delivering classic notes of cedar, rosemary and tobacco, black olive and a hint of bell pepper, all buoying a finely-chiseled melange of black currants, raspberries and plums. In fact, for all its size and dimension, this cabernet offers a ripe, spicy, meaty and fleshy aspect not quite belied by its formidable dusty, loamy tannins and its tremendous dignity and authority. 14.3 percent alcohol. Try 2018 or ’19 through 2030 or ’33. Excellent potential. About $90.
The Jayson label is the second line from Pahlmeyer Vineyards and comes in as slightly less jay-cabexpensive than the top tier, though these are not inexpensive by any means. The Jayson Cabernet Sauvignon 2014, Napa Valley, sees 5 percent cabernet franc with the balance cabernet sauvignon; the wine aged 17 months in French oak, 65 percent new barrels. The color epitomizes the entire experience of this wine, from its intense inky center fading to the transparent ruby-tinged rim, that is, from tremendous depth and dimension to an element of elegance and even delicacy. Most apparent, though, is the wine’s immense honed and chiseled granitic structure, abetted by polished oak and plush, dusty, rigorous tannins; it feels carved from mountainsides. Aromas of iodine and iron open to deliriously attractive notes of black currants, cherries and plums, highlighted by hints of blueberry and pomegranate, tapenade and ancho chili and wild notions of cedar and rosemary, wood smoke, lilac and lavender. Yes, this is damned heady stuff, richly layered and nuanced. The whole project is, not surprisingly, quite serious on the palate, yet its structure of wood and acidity, tannin and graphite-infused minerality does not advance on the punishing scale; the totality is balanced and integrated, though deep and multi-dimensional. 15.1 percent alcohol. Try from 2018 or ’19 through 2030 to ’34. Winemaker was Kale Anderson. This wine feels to me like the essence and apex of Napa Valley cabernet sauvignon. Exceptional. About $75.
The Robert Mondavi Oakville Cabernet Sauvignon 2013, Napa Valley, utilizes the five classic Bordeaux red grapes: 81 percent cabernet sauvignon, 13 percent cabernet franc and 2 percent each malbec, merlot and petit verdot; the wine aged 22 months in French oak, 72 percent new barrels. The color could not be a more dark, dense and radiant ruby-purple that shades to a glowing magenta rim; in its incisive granitic minerality and dusty graphite-tinged tannins, the wine feels absolutely true to the Oakville model; it offers ripe and slightly fleshy notes of currants, raspberries and plums infused with cedar and rosemary — with a hint of the latter’s feral, woodsy astringency — black olives and lavender melded in a seamless array of superb balance and integration. It’s quite dry, and the chiseled mineral aspects bolster the long finish. 14.5 percent alcohol. Now through 2022 to ’25. Director of winemaking for Robert Mondavi is Geneviève Janssens. Excellent. About $60.
More time in oak but less new oak than the previous wine was the regimen for the Robert Mondavi BDX 2013, Oakville, aging 29 months in French wood, 32 percent new barrels. BDX stands for Bordeaux; this wine is a blend of 68 percent cabernet sauvignon and 32 percent cabernet franc. I was impressed by the wine’s lovely balance and integration, for all its size and substance. A dark ruby hue shades to a bright magenta rim; aromas of ripe black currants, raspberries and plums are permeated by notes of iodine, iron and mint, making for a ferrous, sanguinary and slightly herbaceous red wine highlighted by touches of lavender and violets, cedar and tobacco. Yep, it’s a big one, quite dry and cushioned by supple dusty tannins, while animated by a beaming line of bright acidity; the finish is packed with graphite tinged minerality and an array of spicy black fruit flavors. 14.5 percent alcohol. You could drink this wine tonight with a steak or braised short ribs or wait a couple of years; it should develop beautifully through 2027 to ’30. Excellent. About $65.

The Ridge Vineyards Three Valleys red wine blend is a perennial visitor to our Thanksgiving table, this year being no different. Whereas Ridge typically focuses on single-vineyard ridge-three-valleysbottlings, the Three Valleys derives from a variety of vineyards in Sonoma County. seeking to achieve a sort of overall Sonoma character, if such a thing is possible. The wine was first produced in 2001. The Ridge Three Valleys 2014, fermented by native yeast, is a blend of 65 percent zinfandel, 17 percent petite sirah, 14 carignane and 4 grenache. The wine aged 15 months in American oak, a scant six percent new barrels, 43 percent one-to-two-year-old barrels, 51 percent three-to-six-year-old barrels. In other words, the effect of new oak is negligible, while the general wood influence is subtle and supple in its shapeliness. The color is intense dark ruby with a vibrant cherry rim; aromas of sweet, smoky currants, blueberries and plums gradually open to notes of spiced and macerated red cherries, lavender and violets. This is dense and chewy in the mouth, permeated by graphite-infused tannins that provide plenty of grit and resistance on the palate; black fruit flavors are ripe and spicy but reticent, yielding place to bright acidity, briery and brambly forest floor elements, and a strain of granitic minerality that persists through the warm but sculptured finish. In other words, a wine that delivers equal measures of pleasure and structure. 14.5 percent alcohol. Drink now through 2019 or ’20 with big-hearted, two-fisted cuisine. Excellent. About $26.

A local purchase.

As you make your celebratory imbibing plans for the holiday season that runs from Thanksgiving to Epiphany — and happens to include my birthday — don’t forget Schramberg Vineyards, a Napa Valley-based producer of sparkling wines that has been around for 50 years and might be in danger of flying under the radar of all the other sparkling wine makers in California that emerged after its pioneering efforts. I rated three of these recent releases Excellent and one Very Good+, a better than decent outcome. In fact, I enjoyed these wines immensely and heartily recommend them for your Yuletide revels. Samples for review.
The Schramsberg Blanc de Blancs 2013, North Coast, is 100 percent chardonnay, a blend of grapes from Napa County (63 percent), Sonoma (30 percent), Mendocino (4 percent) and Marin (3 percent), hence the North Coast designation. A blanc de blancs is the first sparkling wine that the producer made, in 1965, and the touch remains deft and fluent. The color is very pale gold, and the tiny, glinting bubbles are exuberantly effervescent; beautifully layered aromas of roasted lemon, lemon balm, spiced pear and toasted and lightly buttered brioche are twined with acacia blossom and almond skin. A few moments in the glass bring up a bright edge of flint and chalk bolstered by vivid acidity, both elements lending this sparkling wine tremendous verve and appeal, while notes of slightly candied quince and ginger round out the citrus-stone fruit flavor profile. 12.7 percent alcohol. Drink now through 2020 to ’23. Excellent. About $39.
The opposite of blanc de blancs — “white from white” — is blanc de noirs — “white from black” — through the Schramsberg Blanc de Noirs 2012, North Coast, blends 12 percent chardonnay with the balance of pinot noir. Counties of origin are Sonoma (44 percent), Mendocino (33 percent), Napa (19 percent) and Marin (4 percent). The color is very pale gold, enlivened by a surging flurry of tiny bubbles; this is pure lemon in all its aspects, married to fresh bread, cloves, ginger and quince, with a dry scent like dusty heather and a deep bell-note of currant. It’s a high-toned and elegant sparkling wine, vibrant with energy, full-bodied, almost lush except for the rigor of prominent limestone-flint minerality and a seam of resonant acidity. 12.7 percent alcohol. Drink now through 2020 to ’22. Excellent. About $41.
The Schramsberg Brut Rosé 2013, North Coast, is composed of 61 percent pinot noir and 39 percent chardonnay. The county make-up is 41 percent Sonoma, 26 percent Mendocino, 25 percent Napa and 8 percent Marin. The ravishing color is pale copper salmon, with abundant bubbles swirling upward; aromas of macerated strawberries and raspberries open to notes of dried red currants, lime peel, melon and sour cherry, with follow-up hints of cloves and orange rind. You might think that this sparkling wine is all about sensual appeal, which it obviously does not lack, but there’s real structure, too, with elements of chiseled limestone and chalk minerality borne by chiming acidity; it flows across the palate with crisp vitality. 13 percent alcohol. Now through 2019 through ’23. Excellent. About $44.
The Schramsberg Crémant Demi-Sec 2012, Napa Valley — a departure from the winery’s usual North Coast designation — is a blend of 74 percent flora grapes, 16 percent pinot noir and 10 percent chardonnay. Flora is a crossing of gewürztraminer and semillon, created in 1938 by Harold P. Olmo (1909-2006), a professor of viticulture at University of California, Davis, who pioneered the crossing of vinifera grapes for warm climate regions; among his other creations are ruby cabernet and symphony. To 85 percent Napa Valley grapes, this sparkling wines adds 10 percent from Sonoma and 5 percent from Mendocino; that 85 percent allows the Napa Valley designation. The color is pale straw-yellow; the bubbles are tiny but gentle, a stream but not a froth. Scents of green apple, peach and apricot are delicately floral and lead to a sweet entry — in fact sweeter than I thought it would be. This sparkling wine offers elegance in body and texture, a lively impression from clean acidity and flint-limestone minerality for background and a touch of dryness from mid-palate through the finish. 13.5 percent alcohol. Now through 2020 or ’22. At 2,387 cases, this product has the smallest production of this quartet. Very Good+. About $40.

The wine aged ……… The color is pale straw-yellow

Looking for a true Rhone Valley experience in a California red wine? Well, then, you should be. bns12c_bottle_180x579pxIn any case, look for a bottle of the Bonny Doon Bien Nacido X-Block Syrah 2012, Santa Maria Valley. In all its wild and woolly and autumnal 100 percent syrah nature, the wine feels elemental, fundamental and inevitable. The color is an opaque black-ruby shading to a glowing violet rim; aromas of roasted meat and wet dog are foresty and loamy, opening to notes of macerated and slightly stewed blackberries, currants and plums; a few moments in the glass bring in hints of black pepper, tar, oolong tea and fruitcake, iodine, smoke and roasted fennel, with a bell-tone of blueberry. This syrah rests on deep foundations of briery and granitic tannic power and dynamic acidity, combined with very intense and concentrated black fruit flavors, polished oak and graphite minerality, these factors meshing across the palate and culminating in a brooding, darksome, feral finish. 13 percent alcohol. Tremendous character and personality. Production was 313 cases. The wine is a natural with braised short ribs or veal shanks and such cool-weather fare, though we drank it happily with black bean and sweet potato chili. Now through 2020 to ’22. Exceptional. About $50.

A sample for review.

Etude Wines was founded in 1982 in Napa Valley by Tony Soter to focus on cabernet sauvignon and pinot noir made from purchased grapes grown in highly regarded vineyards. After a series of purchases, acquisitions and transformations, Etude is owned by Treasury Wine Estates, along with a rather astonishing roster of properties in California, Australia and other regions. The winery still concentrates on pinot noir and cabernet sauvignon, usually produced from named vineyards in small quantities. Under review today are six of Etude’s single-vineyard pinot noir wines from 2014, touching AVAs in Carneros, Sonoma Coast, Santa Maria Valley, Sta. Rita Hills in California; Yamhill-Carlton in Willamette Valley; and Central Otago in New Zealand. Winemaker is Jon Priest. These are, let me just say, splendid examples of the pinot noir grape and the resonance rung upon it by specific locations. Priest sensibly employs a minimal amount of oak, as well as keeping alcohol levels to reasonable levels. These are all worth searching for.

Samples for review.
The Etude Ellenbach Vineyard Pinot Noir 2014, Sonoma Coast, aged 13 months in French oak, percent new barrels. The steeply sloping vineyard sits at around 800 feet elevation, just above the morning fog line, four miles east of the Pacific Ocean. The color is dark ruby-mulberry with a slightly paler rim. A burst of cloves, allspice and sandalwood precedes notes of a compote of black and red cherries and plums, wreathed with loam and graphite, mint and iodine, presided over by high-tones of pomegranate and cranberry; pretty heady stuff, all right. On the palate, this pinot noir brings in more red fruit — cherries and currants — its deeply spicy character buoyed by slightly flinty minerality, dusty tannins and lively acidity that cuts a swath on the tongue. The finish delivers a polished melange of spice, graphite tinged minerals and an element of heathery meadow flowers. 14.8 percent alcohol. Now through 2020 to ’24. Excellent. About $60.
The Etude Grace Benoist Ranch Estate Grown Pinot Noir 2014, Carneros, aged 12 months in French oak, 25 percent new barrels. Located at the northwest corner of the Carneros AVA, the vineyard features various types of well-drained, rocky volcanic soils and is influenced by breezes from the Pacific. The color is medium mulberry-magenta shading to a transparent circumference. Scents of red and black cherries are permeated by notes of sassafras, pomegranate and cranberry, talc, lilac and rose petals; the perfume grows deeper and more redolent as the moments pass. This pinot noir embodies beautiful shape and substance, flowing on the tongue like perfection in a lithe, supple stream of satiny texture; there’s a touch of baked plum in the red and black fruit flavors and a strain of dusty graphite minerality to the subtle yet skillfully chiseled tannins. 14.3 percent alcohol. Now through 2020 to ’24. Excellent. About $45.
The superlative transparent violet-magenta hue of the Etude North Canyon Vineyard Pinot Noir 2014, Santa Maria Valley, belies the seriousness of its frame and foundation and its earthy, loamy character. The vineyard, planted in calcareous clay sandstone, lies in a secluded canyon that’s a bit more exposed to sunlight and a bit warmer than the rest of the valley. The wine aged 10 months in French oak, 25 percent new barrels, the least oak influence of these six wines. A complex array of spicy effects — cloves, sassafras and cumin — heightens elements of ripe red and black cherries that open to notes of wild berries and oolong tea, pomegranate and cranberries. A profoundly earthy, loamy character penetrates the entire enterprise, lending deep roots for its graphite-tinged tannins and minerality. 14.4 percent alcohol. Now through 2021 to ’25. Excellent. About $45.
Location is everything, n’est-ce pas? For example, the Fiddlestix Vineyard lies in the Sta. Rita Hills AVA that is part of the larger Santa Ynez Valley AVA, all encompassed by Santa Barbara County. The hills and ranges run east and west here, unusual for California where the typical etu_12fiddlestix_pinot_nv_400x126 mountainous orientation is north-south, and a configuration that allows a direct inlet for fog and cooling ocean breezes. The vineyard receives its share of those daily climatic events but stands low enough against the hills to be sheltered from strong afternoon winds. The combination of exposure and protection with well-drained clay-loam and calcareous marine shale soils results in pinot noir wines of great depth and finesse.

The Etude Fiddlestix Vineyard Pinot Noir 2014, Sta. Rita Hills, aged 12 months in French oak, 25 percent new barrels. The color is a transparent medium ruby-magenta hue of transfixing radiance; aromas of rhubarb, sassafras and sandalwood, pomegranate and cranberry, smoky black cherries and plums achieve a Platonic level of loveliness, while on the palate the wine is lithe, supple and satiny. juicy black and red cherry flavors reach down to elements of some rooty black tea, talc and chalk and a kind of gravelly condensation of graphite minerality. A few minutes in the glass bring out notes of rose petals and lavender. Redolent, even pungent; deeply spicy and flavorful; elegant and fine-boned yet with a dynamic of bright acidity, lightly dusted tannins and the shaping force of subtle oak — this is one of the most complete and wholly beautiful pinot noirs I have tasted this year. 14.3 percent alcohol. Now through 2020 to ’24. Exceptional. About $45.
This wine takes us to Oregon’s Willamette Valley. Approved in 2004, the Yamhill-Carlton District AVA is a horse-shoe shaped region that includes only acreage that lies between 200 and 1,000 feet elevation, where marine sediments compose some of the oldest soil in Willamette Valley. The vineyard from which this wine is derived stands at 600 feet. The Etude Yamhill Vista Vineyard Pinot Noir 2014, Yamhill-Carlton District, aged 13 months in French oak, 33 percent new barrels. The color is transparent medium ruby shading to a mulberry rim; to notes of black cherries and plums, pomegranate and cranberry, the wine adds touches of tobacco and black tea, mint and iodine, as well as the deep loamy character typical of Willamette Valley pinot noir. The texture is superbly satiny, though powered by swingeing acidity and energetic tannins; the wine is quite dry, revealing an immediacy of granitic minerality that leads to a brooding, chiseled finish. 14.3 percent alcohol. Now through 2021 to ’24. Excellent. About $60.
Talk about far afield, this wine takes us to New Zealand and Central Otago, the world’s southernmost wine region. The Etude Bannockburn Pinot Noir 2014, Central Otago, spent 12 months in French oak, 30 percent new barrels. I found this to be an extremely fine-grained, richly detailed and slightly exotic pinot noir. The color is transparent magenta-mulberry with a delicate rim; aromas of macerated and lightly stewed red and black cherries are permeated by notes of cloves and allspice, red licorice and violets, loam and damp wood ash; after 15 or 20 minutes, the bouquet unfurls hints of cedar, iodine and rosemary. Nothing opulent or flamboyant here, the wine is spare and honed, riven by arrows of acidity and borne by gravel-like minerality and layers of loam and foresty elements. 13.8 percent alcohol. I loved it. Now through 2020 to ’24. Excellent. About $60.

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