Well its here. A little earlier than preferred, but what the hell. So far, most of the buds I left behind are all swollen. About 25% of them are showing some form of shoot growth. I’m luckily almost finished mowing the cover crop down to help control frost issues. A clean vineyard floor generally buys you 5 degrees of wiggle room on those dangerous cold nights during the early part of the season.

This is the time of year where we get ready for everything to start happening. I have begun ordering nutrient, fungicide, and vineyard supplies. Typically, I wait about 3 weeks, or 6″ of vegetative growth to begin my fungicide program. We start the season of with a nice Stylet oil spray which buys us two weeks of protection, I follow it with an application of Flint, and begin the Sulfur rotation. The third spray (bloom spray) I generally throw in a dusting of Zinc, Copper, and Nitrogen. Copper and Zinc are very helpful for a successful bloom and subsequent fruit set.

Luckily, in this vineyard, on the East side of Paso Robles, I can usually get away with 3-4 fungicide applications. I am mainly concerned with my old nemesis Powdery Mildew, and the ever destructive Botrytis. I’m farming approximately 15 acres of Petite Sirah which is super vulnerable to to fungus. Petite Sirah sets huge, super tight clusters that are like club med for fungus. Makes and interesting and challenging job for pest management. With all the rain, I’ll probably wait until some new replacement plants are in before I turn the water on. From there out, its all about the irrigation!

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.

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.

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!

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)

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.

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.

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.