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Tasting Event

Top Picks from the Santa Lucia Highlands Association Tasting

The Santa Lucia Highlands Winegrowers hosted a trade and press tasting of SLH wines on Monday, February 8 in San Francisco. Twenty-seven wineries participated. Most of them are located in the Santa Lucia Highlands but a few, such as Siduri and Testarossa, are located elsewhere and source Santa Lucia Highlands fruit to make AVA-specific wines. Only wines made from Santa Lucia Highlands grapes were allowed at the tasting.
The vast majority of wines offered were Chardonnay or Pinot Noir. There were also several Syrah, two Rieslings, two Pinot Gris and a Roussanne/Viognier. In all, 92 wines were available to taste. I sampled all of them except for a couple of Syrah that had run out.
All in all, it was a good tasting. Different styles of winemaking were evident, even within a single varietal. While there were a few wines that I thought were disappointing, the majority were good and some were excellent. I a couple of wines that I thought to be very good values too.

Get Ready for ZAP! 2012, January 26 - 28

ZAP!, the annual festival that celebrates Zinfandel wine, will be painting the town purple January 26 - 28. Four events will see Zinfandel paired with food, analyzed by experts, feted at a gala dinner and showcased in hundreds of different bottlings. The Friday afternoon “Flights” seminar is already sold out.

Events

grapes

The first event is called Epicuria. For three hours beginning at 6pm on Thursday, January 26, attendees will walk the hall, tasting food from fine Bay Area restaurants paired with specific Zinfandel wines. There will be 50 combinations available. Nobody is going to leave hungry! There will also be cooking and pairing demonstrations featuring the chefs and sommeliers from San Francisco restaurants A16 and Wayfare Tavern. Tickets are $125 for the general public, $95 for ZAP members. This event will probably sell out. Act soon if you want to go.

Friday night’s winemaker dinner is premium reception, dinner and auction at the Westin St. Francis Hotel. It is scheduled to run from 5pm to 10pm. The $225 admission gives you access to special wines and the winemakers as well. The event is almost sold out.

Saturday’s ZAP! Grand Tasting is truly a Zinfandel extravaganza. 200 wineries will each pour multiple wines. There will also be a seminar with five sommeliers and a cooking demo. The tasting runs from 2pm to 5pm and tickets are $69 at the door. Buy in advance for a $10 discount. ZAP members pay just $49 and are admitted for tasting at 1PM. They can also enjoy winemaker workshops.

Recommendations

The Grand Tasting is an amazing tasting opportunity, but the number of available wines can be daunting. Here’s a short list of wineries sure to wow at ZAP! (in alphabetical order):

  • Bedrock Wine Company - Morgan Twain-Peterson makes excellent old vine Zinfandel varietal wines, but don’t miss the “heirloom” wines, old vine, mixed-black blends.
  • Black Sears - I’m high on their black peppery estate Zinfandel from the top of Howell Mountain.
  • Cypher Winery - Cypher produces single-vineyard Zins and off-the-hook, off-the-wall blends.
  • Gamba Vineyards and Winery - The Gamba family, in it’s 6th generation of grape growing, makes characterful Russian River Valley Zinfandel.
  • McCay Cellars — McCay proves that old vine Lodi Zinfandel can be both delicious and balanced.
  • Ridge Vineyards - Ridge was one of the first wineries to take Zinfandel seriously. They still do it well.
  • Scott Harvey Wines - Their 1869 is history in a bottle. It comes from the Sierra Foothills vineyard recognized as California’s oldest productive plot of Zinfandel.
  • Storybook Mountain Vineyards - Zinfandel hooks up with Cabernet Sauvignon and they live happily ever after.
  • Tres Sabores - Rutherford’s magic fairy dust works on Zinfandel too. A recent Wine of the Day.
  • Valdez Family Winery - Spinal Tap fans will love these delicious Zinfandels that go to 11 and taste like 90+.

Logistics

This year, ZAP! will be held at the The Concourse (8th and Brannan in San Francisco). In previous years it was held at Fort Mason. The new venue won’t offer marvelous bay views, but it will be warmer in temperature and ambience. Walking the carpeted hall will also be easier on the feet than was the hard concrete of Fort Mason. More importantly to many, parking will be plentiful and public transport convenient. There are 1,200 public parking spaces in the vicinity. The Concourse is just five long blocks from Caltrain and seven from BART (Civic Center/UN Plaza). Shuttle transport is available.

If you'd like to follow the events via Twitter, the hashtag is #ZinFest. The #Zinfandel and #ZAP hashtags and the @TheZinfandelOrg handle will also be useful searches.

For more information about the ZAP! Festival and to order tickets, go to Zinfandel.org.

Follow NorCalWine on Twitter for breaking wine news, information on events and more. Become a fan and join the NorCal Wine community on FacebookAlso check out our comprehensive Northern California winery listings. They are very useful for planning a tasting trip or just getting in touch with a winery.

This article is original to NorCalWine.com. Copyright 2012 NorCal Wine. All rights reserved.

Comments and Analysis on the 2012 Barrel Samples at Passport to Cabernet

The 2013 Passport to Cabernet took place at the Bently Reserve in San Francisco on May 6. The annual event is put on by the California Cabernet Society. It’s goal is to promote California Cabernet Sauvignon and to highlight the most recently harvested vintage through barrel samples.

This year 32 wineries participated, each pouring at least two wines. Wineries came from as far away as Temecula Valley, but the vast majority were Napa Valley producers. I was there and tasted most everything over the four hour period. Consider my passport stamped.

The tasting was particularly interesting to me in three respects. It was an opportunity to taste a lot of 2012 barrel samples. Many wineries also poured 2008, 2009 and/or 2010 which further solidified my opinion about each of those. I got to taste wines from producers that were new to me.

Since barrel samples are a focus for this event, that will be the focus of this article. [I’ll cover the other wines soon.] There was substantial diversity among the samples for a variety of reasons, principally terroir, barrel selection and what I assume to have been viticultural decisions. When I say barrel selection, by the way, I don’t mean whose barrel they bought, though that’s also a factor. I mean which barrel/wine they chose to bring. Some offered samples from the best barrel of their flagship wine’s lot. Others brought Cabernet destined for a wine to be determined later. Still others decided to showcase particular clones or vineyard blocks. All of that was interesting, but it makes A-B comparisons even more pointless than would normally be the case with barrel samples.

So, what did I think of the samples? Most were very promising. Only a couple showed unpleasant green notes suggestive of overcropping or picking way too early. A similar number had Porty noses of raisin and alcohol, indicative of excessive ripeness. Most of the samples were surprisingly drinkable with just 6 months or so in barrel. A few I’d have loved to take home for dinner that night. (But I didn’t.)

My conclusion from this overall, and based on conversations I had with winemakers, is that 2012 will indeed be an excellent vintage in that it allowed wineries to make the wine that they want to make without interference from Mother Nature. She did not trick growers with surprise heat spikes or drown hopes with pre-harvest downpours. Despite the huge crops of 2012, quality does not appear to have suffered. On the other hand, it was not tthe tremendously ripe vintage some people have implied. It was ripe relative to the two preceding years but is middle of the road for California overall.

I’m not going to rate barrels here because, at this early date and given that the destination for many of the barrels is unknown, it’s pointless and possibly misleading. However, I will provide comments on the ones I think mostly likely to be able to be the backbone of wines I’d rate Highly Recommended or better. They’re listed in alphabetical order.

2012 Ackerman Family Vineyards Napa Valley, 100% estate Cabernet Sauvignon. Nearly full-bodied with medium-plus tannins of fine powder. Coffee and dark fruit on the nose.

2012 Bell Napa Valley Cabernet Sauvignon Clone 6. Really good and heading down the same path as the 2010. (That's a positive thing.) Coffee and bright fruit on the nose. Medium-plus body and powdery tannins.

2012 Cain Five Spring Mountain, blend of Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot. A very generous nose of earthy spice, mineral and rubber. Full-bodied and silky with dark fruit and spice flavors. Consistent with the 2008, but less complex due to its youth.

2012 Cain Concept Napa Valley. One of those wines I’d be happy to drink tonight. Dark fruit, earthy spice and coffee aromas. Full-bodied and ample tannins of fine powder and chalk.

2012 Charles Krug Peter Mondavi Family Winery Petit Verdot (destined for Generations). Very attractive coffee on the nose. Simultaneously juicy and grippy in the mouth with very substantial chalky tannins. Flavors of coffee and dark fruit.

2012 Cornerstone Cellars Cabernet Sauvignon Napa Valley. Very promising and smooth with good blackberry fruit and floral notes. Medium-plus tannins of fine powder.

2012 Diamond Creek Cabernet Sauvignon Volcanic Hill Diamond Mountain. I’m temporarily suspending my vow of non-hierarchical ratings and my normal rating system too. This sample was fabulous. An uber-generous nose of earth, scrumptious black cherry and chocolate. Full-bodied but fresh in the mouth with loads of chalky and fine-grained tannins. The flavors matched the nose and added spice.

 boots-brounstein
Boots Brounstein, proprietor of Diamond Creek at 2013 Passport to Cabernet. Photo: Fred Swan

2012 Linked Vineyards Cabernet Sauvignon Esate Knights Valley Sonoma County. This is the winery’s fifth vintage, all wines made by Luc Morlet. I actually preferred the barrel sample to the 2008 because I found the cooler year 2012 allowed more nuanced fruit. Black cherry, cocoa and oatmeal on the nose. Nearly full-bodied with a creamy attack followed by powerful, fine-grained and chalky tannins. Chocolate and black fruit flavors that give way to the tannins on the finish. This is one of those wines that definitely needs the barrel time it will receive but is well worth waiting for.

2012 Rocca Family Vineyards Cabernet Sauvignon Grigsby Vineyard Yountville. The nose is a walk through the forest with vanilla beans in your pocket. The palate is full-bodied and creamy with plenty of chalky tannins from mid-palate on. Very nice.

2011 Star Lane Cabernet Sauvignon Happy Canyon. Star Lane was running a vintage behind everyone else (and proud of it) on the barrel sample and the bottled wines as well. This sample had lovely cherry and chocolate flavors with nearly full body and tannins of fine powder and chalk.

2012 The Steven Kent Winery Cabernet Sauvignon Clone 30 Harry See’s Vineyard Livermore Valley. Sweet cherry and chocolate, amusingly reminiscent of a See’s chocolate-covered cherry. Nearly full-bodied with matching tannins of chalk and fine powder. Super and as long as the name.

2012 Stone Edge Farm Vineyards Cabernet Sauvignon Estate Sonoma Valley. Engaging on the nose with cassis, coffee, chocolate and loads of spice. Perhaps the most interesting of the barrel sample palates with fruit and tannins staging a territorial battle in my mouth. The “free love” fruit partied in the front of my mouth while tannins built a wall of disapproval at the midpoint and began erecting statues to fallen disciplinarians behind it. I’m confident that by the time barrel aging is complete intermarriage will have occurred and the wine will be full of big smiling faces in tailored clothing.

2012 Viader Cabernet Sauvignon Howell Mountain, 100% Cab from a single block at the bottom of the estate vineyard. Earthy spice, leather, mocha and dark fruit. Full-bodied with a wealth of chalky tannins. Savory and savor-worthy.

2012 Volker Eisele Cabernet Sauvignon (100%) from 25-year old vines. This wine’s destined for the Alexander Reserve. Cherry, vanilla, mocha on the nose and palate. Full-bodied, intense and long with tannins of chalk and light grain. A star in the making.

 

Follow NorCalWine on Twitter for breaking wine news, information on events and more. Become a fan and join the NorCal Wine community on FacebookAlso check out our comprehensive Northern California winery listings. They are very useful for planning a tasting trip or just getting in touch with a winery.

This article is original to NorCalWine.com. Copyright 2013 NorCal Wine. All rights reserved.

1st Annual Rib-o-Rama to feature Zinfandel and Ribs

I can’t think of a food and wine pairing more American than Zinfandel and BBQ ribs. And what better time to indulge in both than the weekend after the 4th of July?

Zinfandel Advocates & Producers (ZAP) are bringing some juicy wine and spicy ribs, or vice versa, Saturday July 9. Thirteen Zinfandel wineries will be there, along with local chefs showing off their rib chops. There’ll be Southern-style baby back ribs, Memphis-style ribs (Mmmmm.... dry rub!), Asian-style pork ribs and even Afghani lamb ribs with dry rub. And there will be plenty of seriously good Zinfandel to wash it down.

Baby_back_ribs_-_hickory_smoked

The event takes place this Saturday, from 2PM to 5PM at Rock Wall Wine Company in Alameda. They’re over in what used to be the Alameda Naval Air Station. It’s worth the drive just to check out the old base. It’s pretty cool and offers great views of San Francisco. Here’s the address: 2301 Monarch Street, Suite 300, Building 24, Alameda, 94501, 510/522-5700.

Tickets are $45 in advance and $55 at the door. (ZAP and Rock Wall club member tickets are $35 in advance here.) Get your tickets now, because the 1st 100 people to buy tickets will get a free event t-shirt or apron! With all those ribs happening, you might want to wear that apron during the event...

Here is the lineup of Zinfandel producers ready to pour you the purple:
Bota Box Wines
Dashe Cellars
Gnarly Head Cellars
Harney Lane Wines
M2 Winery
Macchia Wines
Michael-David Winery
R & B Cellars
Rock Wall Wine Company
Rosenblum Cellars
Spenker Winery
St. Amant Winery
Three Wine Company

Wines from these companies will also be available for purchase by the bottle during the event.

If you’re mouth isn’t already watering, maybe this will help. It’s a recipe for Backyard Baby Back Ribs, courtesy of Alton Brown. Drool.

Backyard Baby Back Ribs

Ingredients
2 full racks/slabs (about 4 1/2 pounds) baby back pork ribs
Kosher salt 6 tablespoons
Rub Number Nine, recipe follows
1/2 cup orange juice (not fresh squeezed)
1/2 cup margarita mix
1/3 cup honey
1/3 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon espresso powder or instant coffee powder
1/8 teaspoon cayenne pepper

Directions
Place each rib rack on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end.)
Season racks liberally with kosher salt and sprinkle each rack with 3 tablespoons of the rub.
Turn the ribs, meat side down, and tightly seal each foil pouch.
Place on a half sheet pan and refrigerate overnight.

The next day, heat the oven to 250 degrees F.
Combine the orange juice and margarita mix in a liquid measuring cup.
Open 1 end of each pouch and evenly divide the liquid between the 2 pouches.
Reseal the pouches and place the sheet pan in the oven for 2 hours.

Remove the ribs from the oven, carefully open 1 end of each pouch and pour the braising liquid into a heatproof measuring cup.
Reseal the pouches and place them and the measuring cup of liquid into the refrigerator for up to 8 hours.

The fat in the braising liquid will have solidified on the top and can be removed at this time.
Transfer the liquid to a small saucepan and add the honey, ketchup, Worcestershire sauce, espresso powder and cayenne pepper.
Whisk to combine.

Set over medium high heat and reduce to a glaze, approximately 10 minutes.
Set a gas grill to medium-high and allow to heat for 10 minutes.
Cut each slab in half and place them on the grill, flesh side down, close the lid and decrease the heat to medium.
Leave alone for 3 minutes.
Flip and cook for another 3 minutes.
Flip and cook for 3 minutes on each side 1 more time or until each rib has a nice char.

Remove the ribs from the grill to a cutting board and cut into 2 rib portions, using kitchen shears.
Add the ribs and half the glaze to a large serving bowl and toss to thoroughly coat.
Serve the remaining glaze on the side.

Rub Number Nine:
1 1/4 cups dark brown sugar
3/4 cup chili powder
1/4 cup garlic powder
2 tablespoons ground thyme
1 tablespoon cayenne pepper
1 tablespoon allspice

Place all of the ingredients in an airtight container and shake to combine.
Store for up to 3 months.

Yield: about 2 1/2 cups

Follow NorCalWine on Twitter for breaking wine news, information on events and more. Become a fan and join the NorCal Wine community on Facebook. Also check out our comprehensive Northern California winery listings. They are very useful for planning a tasting trip or just getting in touch with a winery.

This article is original to NorCalWine.com. Copyright 2011 NorCal Wine. Photo by Foodista. All rights reserved.

North Coast Rhone Rangers Build Momentum with Second Tasting

The Rhone Rangers North Coast Chapter is fairly new as an active group. The tasting they held on Tuesday was just their second. Despite that, the event was thoughtfully organized, a pleasure to attend and included a number of excellent wines.

It’s a little surprising to me that there hasn’t been an active chapter of Rhone Rangers until recently. Napa Valley, Sonoma County and Mendocino County all have excellent sites for growing Rhone-variety grapes. Some of California’s best come from those areas. Of course mindshare for varieties such as Syrah, Grenache, Viognier and Grenache Blanc, not to mention Marsanne, is still much lower than that of Cabernet Sauvignon, Pinot Noir, Chardonnay or even Sauvignon Blanc. Which makes it all the more important for this to group thrive.

Tuesday’s North Coast Rhone Rangers tasting was held at the Napa Valley Museum in Yountville. The museum was an excellent venue—clean, quiet, temperature-controlled, easy to get to and just the right size. The fresh white walls and attractive art also brought an elegance usually missing for group tastings. That said, I hope that the group outgrows the facility soon.

Fifteen wineries poured at this tasting, a respectable number and a manageable size for attendees. I’d love to see three times that many producers participate. There are more than enough quality producers to make that an achievable goal. However, the chapter only has 34 members at present and just six from Napa. Come on, Napa...

The majority of the producers at this tasting were small. Of the wines poured, about 45, only five had case volumes above 500. Quite a few are below 200.

The tasting also confirmed a trend toward leaner, less syrupy Rhone-variety wines in northern California. Of all the wines poured, only one exceeded 15% alcohol and that just barely at 15.1%. More than half of the wines offered come in below 14% alcohol.

NorthCoast2
Map: Rhone Rangers North Coast Chapter

 Wines to Covet

I own way too much wine. This is only a problem in that I try very hard not to acquire any more these days. And sometimes I taste wines that I really, really want to buy. Here are the three wines that most made me regret having put myself on double-secret wine-buying probation.

William Allen made just half a barrel of the 2012 Two Shepherds Marsanne Russian River Valley. That’s very sad because it’s an absolutely beautiful wine. The people, probably club members, who get some are going to be very happy and I hope they are able to share with friends (or wine writers). The wine is floral but in a subtle, pretty way. There are hibiscus, peach blossom, marzipan and mineral on the nose and palate. Medium-plus body with satiny texture and a lengthy finish make it elegant yet satisfying in the mouth. $35, Highly Recommended+

My "rosé of the day award" goes to the 2012 Cornerstone Corallina Syrah Rosé Napa Valley, Stepping Stone. It’s flat out delicious. The generous aromas and flavors include guava, peach, strawberry and melon. It has medium-plus body and a silky glycerine feel in the mouth that literally made me come back for more. $20, Highly Recommended.

The red wine which most tempted me to feign temporary amnesia while whipping out a credit card was the 2007 Ridge Petite Sirah Dynamite Hill, Spring Mountain. Though a 2007, this is a current release for Ridge because... Petite Sirah. And, though a Spring Mountain Petite Sirah, it has ample acidity and just 13.7% alcohol because... Ridge. It was dark ruby in my glass with powerful aromas of black cherry, spice, tobacco and cedar. Whole berry fermentation and a few years of bottle age have resulted in moderate tannins with a lightly chalky texture and a Petite Sirah that can be enjoyed with our without food. $32, Highly Recommended.

Wineries to Watch

Kale Wines is the personal project of winemaker Kale Anderson and his wife, Ranko. Kale’s main gig is director of winemaking at Pahlmeyer Winery. Previously he worked at Cliff Lede and Terra Valentine and he interned at Colgin Estate. Ranko poured two wines on Tuesday. The 2009 and 2010 (just released) Syrah Alder Springs Vineyard, Spirit Rock. Both were very nice with excellent intensity and cool-climate Syrah typicity. [BTW, Kale is a Hawaiian moniker (Ka-le). He wasn’t named for the leafy green, so lettuce not hear any jokes about that.]

Petrichor is a great word. It refers to that aroma created by the first rain after a long dry spell. I love that smell and I was fond of the Petrichor Vineyards wines as well. They are small production (173 cases in 2010, 250 in 2011) blends of Syrah and Grenache made by Duncan Meyers of Arnot Roberts winery. The fruit comes from the Jim and Margaret Foley's estate vineyard, north of Santa Rosa. I tasted three vintages on Tuesday, each was unique and all were very good—balanced and attractively savory.

Highly Recommended Wines (and Recommended+), alphabetically by producer

2011 Cornerstone Cellars Napa Valley Syrah, Stepping Stone, $35
Flavors and aromas of black cherry, leather, black pepper, dry herb, cocoa and earth. Engaging and complex with moderate fine-grained tannins and the ability to improve for 5+ years in bottle.

2012 Cornerstone Cellars Corallina Syrah Rosé Napa Valley, Stepping Stone - see Wines to Covet above.

2010 Donelan Syrah Kobler Family Vineyard, Green Valley of Russian River Valley, $45
Lean but satisfying with savory complexity: black pepper, dark flowers, dried herb and blackberry. Medium-plus body and tannins of fine powder and chalk but—refreshingly—just 12.8% alcohol.

2010 Donelan Syrah Walker Vine Hill, Russian River Valley, $45
Yin to the Donelan Kobler Family’s yang. Ripe cherry richness, brown spice and leather reined in by moderate tannins of fine powder.

2009 Kale Syrah Alder Springs Vineyard-Spirit Rock, Mendocino County, $40
Loads of black fruit, especially black cherry, on the nose along with a grind of black pepper. Black cherry, pepper and cocoa nib on the palate of medium-plus body. Concentrated and lengthy.

2010 Kale Syrah Alder Springs Vineyard Spirit Rock, Mendocino County, $45
Cooler than 2009, the 2010 vintage tends to emphasize savory over sweet. The 2010 Kale Syrah leads with earth, leather and black pepper but there’s a backdrop of black fruit and spice. Just released this month, the wine rates Recommended+ now but a little time in bottle should bring even more goodness.

2009 Meyer Family Cellars Syrah Yorkville Highlands, $28
Game meat, sweet herb, red plum, red rope and oak are the aromas and flavors in this full-bodied wine with moderate alcohol (13.70%). Good length.

2009 Meyer Family Cellars Syrah Reserve “High Ground,” $40
The deluxe edition of Meyer’s Syrah is both darker and more savory. Earth, leather, black pepper and ripe dark fruit are mated with moderate tannins of fine powder.

2009 Petrichor Estate Les Trois Sonoma, $48
Okay, “Les Trois” is mildly confusing as this is a blend of just two grapes, Syrah and Grenache. Perhaps it refers to the triad of flavor, acidity and texture, because this wine’s got that covered. Petrichor’s inaugural release is juicy and medium-plus in body with tangy dark fruit, dry herb and spice. The tannins are moderate with the mouthfeel of fine powder and talc.

2010 Petrichor Estate Les Trois Sonoma, $48
Earthy dark fruit, spice, licorice and dry herb. Medium-plus, light-grained tannins suggest this wine has room to grow. Give it a year or two.

2011 Petrichor Estate Les Trois Sonoma, $TBD
There was some hesitation in pouring this fine for me as it’s at least eight months from release. They need not have worried though. It’s quite good, full of earthiness, spice, garrigue and black pepper. Something to look forward to.

2007 Ridge Petite Sirah Dynamite Hill Spring Mountain, $32 — see Wines to Covet above

2009 Ridge Syrah Grenache Dry Creek Valley, $32
A 50-50 blend with flavors of cherry, plum, oak and spice. Moderate tannins of light grain and talc. Try it with some tender, meaty ribs. (Recommended+)

2011 Stark Grenache Blanc Santa Ynez AVA (Saarloos Vineyard)
Some people buy Stark wines because they’re fans of the (rapdily dwindling) clan on Game of Thrones, or of Ironman. That’s cute, but the wines can stand on their own. Gentle aromas of pear, lime and white flowers. Medium+ body and a little juicy. (Recommended+)

2012 Two Shepherds Grenache Blanc Saarloos Vineyard, Santa Ynez, $35
Grenache Blanc essentially launched this brand and William Allen continues to set the bar for that variety. Focused notes of white flowers, tangy stonefruit and spice lead into a juicy palate with medium-plus body. There’s a light texture, fine and powdery, plus persistent saline minerality.

2012 Two Shepherds Marsanne Russian River Valley, $32 — see Wines to Covet above

2011 Two Shepherds Syrah Saralee’s Vineyard, Russian River Valley, $35
Syrah from the cool side: black pepper, dark cherries and garrigue. Body and tannins are medium to medium-plus with a fine, powdery texture.

Follow NorCalWine on Twitter for breaking wine news, information on events and more. Become a fan and join the NorCal Wine community on FacebookAlso check out our comprehensive Northern California winery listings. They are very useful for planning a tasting trip or just getting in touch with a winery.

This article is original to NorCalWine.com. Copyright 2013 NorCal Wine. All rights reserved.

Rhone