2007 Sineann Pinot Gris: Oregon

It’s been sweltering here on the Central Coast for the past 10 or 12 days. Trying to beat the heat by drinking some, room temperature white wine from Oregon and Spain.

The 2007 Pinot Gris, from the well known Sineann, paired wonderfully with some black peppered sardines from Morocco. This 07 had a light, crystal clear appearance….typical of Pinot Gris.

The attack of the aromatics was commanded by petroleum followed by notes of lemon cream and hints of apricot. In addition, the backdrop of this Pinot Gris’ aromatic profile was harmonized with genuine pineapple and just a touch of lavender. Quite a complex nose actually, however, even at a relatively low alcohol content (13% alc/vol) I noticed a fair amount of heat especially at room temperature.

The flavor profile began with rowdy, razor sharp acid. Behind which I noticed candy-esque watermelon jolly rancher. I am a sucker for front end and mid-palate acidity…..allowing this wine to be successfully paired with a slough of foods. Not just sardines. In addition to watermelon candy I detected nice apple pie flavors that seemed to increase as this wine warmed up with the sweltering afternoon heat of San Luis Obispo.

Overall, I feel that this is a decently made wine. Expressing legitimacy in staying true to the varietal. Other than the heat, I could not detect any major flaws. However, 19 USD, is a little steep for this white porch pounder. In my experience, I have easily been able to find Alsatian whites of equal quality for 8-10 USD.

1999 Antoniolo: Gattinara DOCG

Antoniolo Gattinara has been producing world class wines from the cliff-top Nebbiolo for decades. In my experience, wines from the piedmonte are some of the most delicate and food friendly wines in the world. This Nebbiolo was blended with a small fraction of the Bonarda.

Initially, the Antoniolo appeared a slightly brilliant brownish brick-red color. The aromatics of this Nebbiolo blend consisted of genuine plum reduction driven by game and maple/brown sugar components. In addition, cherry and strawberry aromas provided a nice encore to the aromatic profile of the 1999 Antoniolo Gattinara.

As expected, this wine was slightly oxidized. Perhaps its history, being aged in 2000 gallon oak casts, allowed the wine to begin its’ life, prior to bottling, with some oxidation. I have found that slow and gradual oxidation (aging) can harmonize and integrate aromatics and flavors.

The attack of this Nebbiolo began with wild front end acidity followed by beautiful candy sweet tannin. The foreground of the flavor profile was underlain and dominated by huge raspberry flavors which is somewhat supported by carmelized yellow bell pepper.

Considering the age (potential improper cellaring) the 99 Gattinara presented itself well and is a beautifully crafted wine. During this tasting we paired it with molinara and piave cheese. This wine worked wonderfully with both the cheese and salame.

Aussie Porch Pounder! 2008 Robert Oatley Rose of Sangiovese: Mudgee Australia

Everyone loves a ragin’ porch pounder as daytime highs push into the triple digits. I have only had a dozen or so Sangiovese rose’s but the 08 Robert Oatley is testament that this varietal has potential for rose.

As I hope you can see, this rose has a striking and brilliant salmon color that reminds me of the tradional vin gris or saignee of Pinot Noir that is becoming increasingly popular out here in California.

The aromas of this wine are simple (slightly boring), but nice. Right out of the gates you can tell that this is a well made wine. The strawberry driven aroma is accompanied by notes of cinnamon, candied circus apples with hints of citrus, namely lemon. Not too shabby.

The flavor profile of the wine is supported by mid-palate and back end acidity which transitions into a slightly bitter tangerine rind finish. If you have ever had ‘cuties’ from Trader Joe’s and bite your fingernails, you know what those rinds taste like. The whole tangerine act is fueled by genuine vanilla aromas.

Although this is a solid, well made wine. $17 USD is a little pricey and does not really fit in a ‘value’ category. Generally, rose, or ‘porch pounders’ is quaffed in direct sunlight and accompanied with a variety of foods. You get my drift? However, Sangiovese rose is pretty hard to come by. For all you wine geeks out there, strap a set on and pick one of these up. Today we paired it with a caprese salad (below) and it worked great. However, avoid foods with a ton of black pepper……the 2008 Robert Oatley Rose does not bring the acidity necessary to support a peppery caprese salad. Salud!

2007 Saint Chinan Les Terres Blanches

This rustic Grenache (based) began with a hint of oak. Which was not too overwhelming (Mucho Robles!). However, I was a little vexed with the heat and VA of this extracted and concentrated Grenache.

The aromatics were slightly inadequate in their ability to provide fruit. Subtle hints of cranberry and under-ripe currant are surrounded with candy-esque sugarfied fake fruit. In addition, the nose of this wine was underlain with a swift blast of white and green pepper. Overall, aside from the heat and VA, the aromatic profile of the Les Terres Blanches is relatively boring but void of most common flaws associated with the use of overly neutral barrels.

The flavor profile was far less interesting when compared to the nose. Initially, this Grenache which is blended with 10% Syrah, has massive, slightly bitter tannins. The pleasurable back end acidity is harmonized with flavors of dried currants and pomegranate. Again, much to be desired with this $17 Garnacha. However, for you rustic ‘old world’ fans, if anyone is actually reading this, the Les Terres Blanches may be a home-run play.

No doubt that this wine has the acidity and tannins to allow 10+ yrs of age. Perhaps with age the acid and fruit may ripen and ‘jump out of the glass’. Perfect pairing with panchetta sautee or mild, creamy cheeses.

2007 Saint Chinan Les Terres Blanches (90% Grenache/10% Syrah)

2006 Four Vines Monarchy Paso Robles

This red monster is composed of 59% Petite Verdot and 41% Malbec. Initially, a little heat on the nose. Im guessing 15+% alc/vol. However a great deal of bright black fruit come across in a big way with subtle notes of black pepper and a kiss of oak. The spice component of this wine’s aroma profile adorned with notes of clove and nutmeg.

The flavor profile begins with a blast of sour cherry followed by strong mid-palate acidity and tannins.
Transitioning to a butterscotch/vanilla finish with good length. Overall, I feel that this is a solid effort and is a great Paso Robles Bordeaux play. Moderately expensive, this is well worth the money.

NV Le Petits Grains: Muscat de Saint Jean de Minervois Vin Doux Naturel

Buyers Beware! $15 USD Disappointment!

I allowed this ’stickie’ to get up to drinking temperature after a brief chilling. Right off the bat, I noticed aromas of artificial apricot and acetic acid. The volatile acidity of this sweet wine was off the charts. 15% alc/vol led me to believe that this little ’stickie’ was fortified, which is fine. However, all I could smell in my glass was fake apricots and grape spirits that we use at the winery to fortify Zinfandel port. One of the cellar rats must have added double the amount of that gnarly 97.5% alc/vol high proof grape spirits. Hopefully no one lost their job.

The viscosity of this sweet wine was disappointing, for it failed to coat my glass or my mouth. All I was able to sense on the palate was heat! The Muscat de Minervois also had a disappointing, weak, and disjointed alcoholic flavor profile that was hinted from the get-go.

2007 Luzon D.O Jumilla

This little Monastrell packs an incredible punch for a $10 bargain wine. Jumilla, one of my favorite D.O’s in all of Spain, virtually never disappoints. Initially, this wine has the nose of genuine cranberries, classic forest floor hues like leaves and organic matter rotting away in the autumn sunshine after a rain. In addition, subtle hints of oak and strawberries are also in the foreground.

With great length, this wine’s palate is layered with red fruits and salt with racy mid-palate acidity. The rustic 2007 Luzon classically portrays the terrior (yeah I actually used that word) of Jumilla. The ’salty’ character is something that I have noticed in almost every Jumilla that I have tasted. Although this wine is not overly complex, the refined structure and balance are one of the several attributes that support this Monastrell’s elegance, drinkability, and D.F. (Delicious Factor). A must have for all the Spaniard fans out there.

2006 Dehesa Gago. Toro D.O.

This 100% Tempranillo simply put is the shit for a $14USD bottle of wine.  Ripe currant, blueberry, and mince meat dominate the aroma profile of this beautiful wine.  In addition, an interesting ‘cigar-box’ component is also noticeable in the aroma.  The alcohol is a little high (14.5% alcohol/vol) but no heat whatsoever comes through on the nose of this wine.  Moderate acidity and round tannins structure the mouthfeel with a minutes-long finish.  The flavor profile is lasting with sour cherry upfront, a ‘pop-secret’ buttery mid-palate and a mineral/chalk driven finish.  Overall this wine is of incredible value and should be sought by any spanish wine geek.

2005 Yangarra “Cadenzia”

This dark little beauty rolls in at US $24 and is composed of 47% Grenache, 41% Shiraz, and the balance Mourvedre.  After giving this one a shake, we were getting dark fruit and cassis on the nose with hints of clove and a little heat!  Vanilla aromas are coming through as well, probably stemming from American Oak aging.  15% alc/volume.  The color and aroma profile is typical (except for the heat) of McLaren Vale Red wine.  The flavor profile of this wine consists of sour cherry with a nice mocha component on the backend.  HUGE tannins and mild acidity provide a great backbone.  Who would have thought, yet another “Balanced Fruit Bomb”!  The mid-palate is a little lacking in this wine, kind of dropping off from the entrance of beautiful and genuine cherries.  Overall, nice job!  This wine maker additionally crafts wine in Santa Barbara County.  Traveling between the opposite harvests.  What a crazy job!

R. Mondavi 1913-2008

Raise your glasses to passing of a legend.  Robert Mondavi was perhaps, solely responsible for the creation of the California wine industry that we all cherish today.  Remember, Mondavi, gained the world’s respect, when California wines were thought to be terrible jug wines.  Whether you appreciate big-business wine or not, we should all be thankful and remember the legacy that Mondavi left us for the future of the California wine industry.  Cheers!