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

: Tasting Event; Written by Fred Swan; Created on Thursday, 09 May 2013 09:01

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 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.

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On Baseball & Bubbly: Mumm Napa & San Francisco Giants Co-Brand Wine

: General Interest; Written by Fred Swan; Created on Wednesday, 08 May 2013 20:39

Monday was a big day at AT&T Park. San Francisco Giants fans reminisced about Willie Mays on his 82nd birthday. That morning, the team had also popped corks in honor of a new venture with Mumm Napa, the Mumm Napa Giants Brut Prestige Sparkling Wine.

mumm napa giants brut prestige
Photo: Fred Swan

The Giants’ World Series victory last year led to the traditional clubhouse celebration. With lockers blanketed in plastic, goggle-wearing players sprayed each other—and every onlooker—with sparkling wine. The new champions drank straight from bottles and held them high. Mumm Napa Brut Prestige rolled down jerseys, dripped from lips and frothed... everywhere. The excitement of that day led to Monday’s announcement of a co-branded Brut Prestige. It’s the first co-branding deal for sparkling wine with an MLB team.

giants clubhouse michael macor
The Giants Celebrate their 2012 World Series Victory with Mumm Napa Brut Prestige
Photo: Michael Macor/SF Chronicle

Now Giants fans can celebrate the team’s victories, or drown their sorrows after the occasional losses, with Napa Valley sparkling wine that sports the Giants trademark orange and black. In honor of the new venture, Mumm Napa presented Giants’ manager Bruce Bochy with a magnum of the wine, his name and number etched into the glass. Each player also received a custom bottle.

Giants' manager Bruce Bochy with a magnum of Mumm Napa Giants Brut Prestige on May 6, 2013.
Photo: Fred Swan

”The wine is fruit-forward,” says Tami Lotz assistant winemaker at Mumm Napa. “The goal is to show what we can do with Napa fruit,” she adds with Valley pride. The blend is roughly 50-50 between red and white grapes, mostly Pinot Noir and Chardonnay. There’s also some Pinot Gris and Pinot Meunier. It spent on 18 months on the lees.

The Mumm Napa Giants Brut Prestige ($27) nose brims with creamy apple and pear, baking spice, toast and a twist of lemon. On the palate, medium body and softly frothy mousse carry crisp green apple, lemon, a slice of strawberry, baking spice and brioche. The citrusy finish is lengthy and refreshing. Recommended+

Baseball season and the growing season for Napa Valley wine grapes have similar schedules. Both start with lonely off-season work in Winter. Final preparation is done during Spring Training which is followed by opening day/bud break at the beginning of April. Early on, both seasons are full of possibility. Stats grow rapidly but can quickly fall back with one bad day. So too the vines.

By mid-year, things are in full swing and it’s hard to see change on a daily basis. It’s a period of very gradual maturation under bright sun, fine tuning and strategic maneuvers to position for later success. It’s also a time of anticipation for the critical days to come in August and September. Both seasons will come to a close during a tense few weeks. Will the weather hold, can we gain that last bit of ripeness? Will our lead hold or, if we’re running behind, can we pass the front-runner with a final burst of energy?

2013 looks like to be another good year for the Giants. They’ve been in or around division lead since the season’s first pitch. Panda, Pence and Posey are ripping the cover off the ball. Zito continues to look like he’s found his mojo. A recent sweep of the hated Dodgers provided many feel-good moments for fans of the orange and black.

Mumm Napa’s season is also off to a great start. “The [lack of] rainfall isn’t a problem yet,” head winemaker Ludovic Dervin tells me. “We didn’t have to use any water for frost protection so, even if water was scarce in winter, we’ve kept it all for irrigation. The vines are looking very healthy. We have very good cluster counts, the number of clusters per shoot, the size of the cluster is really good. Right now it’s a season that’s on track for quality and quantity.” But, like all good managers who want to manage expectations and keep the players on their toes he adds, “It’s a long season, anything can happen.”

One thing is certain. If the Giants pull off another World Series win, there be will thousands of fans celebrating along with the Giants and drinking Mumm Napa Giants Brut Prestige. I might just join them.

Ludo-with-MNG
Winemaker Ludovic Dervin introduces Mumm Napa Giants Brut Prestige at AT&T Park, May 6, 2013.
Photo: Fred Swan

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Balance - In the Eye of the Beholder

: General Interest; Written by Fred Swan; Created on Monday, 06 May 2013 07:44

Thomas Riley recently published a thoughtful overview on the current debate about balance, ripeness and alcohol levels in California wine. It’s a difficult, multifaceted issue with intelligent and passionate people on all sides. And there isn’t one right answer.

In a discussion on my Facebook page where I had linked to that article, Rick Davis (winemaker/proprietor at Calstar Cellars) said, “Balance to me means that alcohol, fruit, tannin and acid are in balance. Making a complete wine.” He added that he “find[s] the “lower alcohol” kick nearsighted.” I totally agree with his first statement. I think most everyone would. As for the other, I would just change the malady to tunnel vision.

Balance is, literally, a matter of taste. I don’t mean good or bad taste, though some people would make that argument. Our sense of taste and our abilities to perceive and tolerate acidity, sweetness, bitterness and alcohol strongly influence our determination of balance. Some of these abilities are genetic, some are learned and others are modified by tolerances we build up through our eating and drinking habits.

I drink espresso straight. That either means I enjoy bitterness, don’t have as many bitterness sensing tastebuds as some, have learned to ignore it or some combination thereof. (I used take my espresso with sugar but began avoiding sugar years ago.) My perception of bitterness and avoidance of sugar undoubtedly affects the way I perceive wine. For example, I might more readily notice residual sugar and be less put off by totally dry or minerally wines than someone who uses a lot of sugar.

400px-Partytrick
One man's balance is another man's heat. Photo: Fluff

Similarly, people who typically drink a cocktail before and/or alongside dinner will generally be less sensitive to alcohol levels in wine. What is the difference between 14% and 15.5% alcohol in a Cabernet Sauvignon for a casual wine drinker whose main drink is Bourbon or a dry Martini? That person may well prefer high alcohol wine. The brisk sales of such wines suggest that to be the case, just as the huge popularity of “dry” wines with considerable RS are in step with America’s heavy consumption of sweetened food and syrupy drinks.

Sommeliers have not only their personal taste preferences but also a need for wines that create balance with food. Playing nicely with food may actually require a slightly unbalanced wine in some cases—heavy tannins to go with some meats or high-acidity to balance a creamy sauce. And high alcohol, even when balanced, can reduce a diner’s ability to taste nuances in food.

Our concept of balance changes over time as well. New or young wine drinkers often prefer slightly sweet wines, obvious oak influence and high alcohol. For many drinkers, myself included, those tasttes can change radically with age, palate training and the focus one puts into tasting a wine. A consumer may now detest the wine he loved 10 years ago.

So any two people may disagree about whether or not a given wine is balanced. Winemakers’ bottlings are tuned to their own palate and that of the management. (Unless the producer is following a recipe to match detailed research into consumer taste preferences. That approach works well for many mass market wines.)

This doesn’t even to get into the issue of whether or not it’s possible to balance high-levels of alcohol. (It is.) Or whether the port-like personality of some of high-alcohol wines—or green flavors in moderate alcohol wines—is “correct.” (It is to the people that like them.)

Taste broadly and with an open mind. Make the wine you want to make. Drink the wine you want to drink. Raise a glass to diversity and don't worry about what other people are making and drinking.

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Tasted—5 Rhone Variety Wines from Clos Solene

: Wine Reviews; Written by Fred Swan; Created on Friday, 03 May 2013 00:32

I was in Paso Robles last weekend for the Cabs of Distinction events (more on that soon). There I met up with Guillaume Fabre, production manager at L’Aventure winery where he’s worked since arriving from France in 2004. As of 2007 he’s also been producing Rhone-varietal wines under his own label, Clos Solene. I stopped by for a tasting of his current releases on my way out of town.

I first tasted Clos Solene at a Rhone Rangers Paso Robles Chapter event several years ago. Guillaume poured just one wine then, a Roussanne, but it was gorgeous and easily one of the best wines that day. Subsequently I’ve tasted with him twice, both times in the barrel room at L’Aventure where he makes his wine. Recently, Clos Solene took a big step forward, opening a downtown Paso Robles tasting room with three other producers.

Paso Underground features the wines of Aaron (excellent Petite Sirah), Clos Solene, Edmond August (Rhone varieties from Paso’s west side) and Turtle Rock Vineyards (not to be confused with Turtle Rock Ridge of Ramona Valley). The room has just opened, so tastings are by appointment. The address is 1140 Pine Street but its dedicated entrance is actually through a gate on the back side of the block next to the party patio at Villa Creek restaurant.

Clos Solene uses only hand-picked westside Paso fruit, principally from the Russell Family Vineyard right next to the L'Aventure Vineyard in the Templeton Gap, a funnel for cool Pacific breezes. Clos Solene white wines include Saxum, Booker and James Berry grapes. The de-stemmed berries undergo a cold soak for most of the wines, red and white. Barrel fermentation is also a common thread and Fabre gets hands-on with that, vigorously rolling barrels several times a day to mix fruit and juice.

My tasting notes follow this photo of Guillaume Fabre pulling samples from his barrels in 2011.

guillaume-fabre-on-barrels
Photo: Fred Swan

2011 Clos Solene Essence de Roussanne, Paso Robles - $60
This winsome wine of 100% Roussanne from the Saxum and Booker Vineyards opens with pretty aromas of pear, stone fruit, white flowers and a squeeze of sweet citrus. The palate is nearly full-bodied but supple with flavors of nectarine, white flowers, sweet citrus and spice that glide effortlessly across the dance floor. The best Roussanne I've had in some time. 7 months in French oak, 20% new. 100 cases made. Drink now through 2015. Highly Recommended+

2012 Clos Solene La Rose, Paso Robles - $35
La Rose was made saignée-style from Russell Family Vineyard Syrah, Grenache and Mourvedre. The fermentation was cool and the wine saw no oak. A pretty, light coral pink color and scents of strawberry and raspberry lead to the lithe palate of medium body with light, talc-like tannins and red berry flavors. Good length. 50 cases made. Drink now through 2014. Recommended+

2011 Clos Solene La Petite Solene, Paso Robles - $55
The 2011 La Petite Solene and 2011 Harmonie, poured sequentially, stand in marked contrast. La Petite Solene is 70% Syrah, 30% Grenache and spent 15 months in once- and twice-used French oak. The ruby red wine has a gorgeous, ebullient nose of blackberry, black cherry and that thick raspberry syrup you find inside some chocolates. Fine-grained tannins and acidity, both just north of medium, preside over delectably ripe black cherry and spice on a palate of medium-plus body. Satisfyingly long. 50 cases made. Drink now through 2018. If you decant, do it immediately before consumption.Highly Recommended+

2011 Clos Solene Harmonie, Paso Robles - $80
Like La Petite, the 2011 Clos Solene Harmonie fruit comes from the Russell Family Vineyard. This time, however, the blend is 41% Grenache, 27% Syrah and 22% Mourvedre with 15% of the barrels new. The result is a much more masculine wine. The nose, earth and blackberry, shows confidence but not the big smile of La Petite. The palate is again medium-plus in body and has just slightly less acidity but tannins that are a step heavier and create a lightly chalky texture. The tall, dark and handsome flavors include black cherry, blackberry, and tangy dark spice and will open up further if you serve them a plate of duck. 100 cases made. Drink now through 2020. Very Highly Recommended

2011 Clos Solene Sweet Clementine, Paso Robles - $60/375ml
I suspect Sweet Clementine could be habit-forming. It's a sweet, fortified wine made in the style of Banyuls (at least 50% late-harvest Grenache Noir, no Muscat, fortifying alcohol added during maceration). In this case, the wine is almost all Grenache with just 3% Syrah. It was barrel-fermented and aged for 14 months in French oak barrels, 50% new. The nose and palate are full of lively, fresh red berries, cherry and brown spice. The considerable sweetness is checked by mouthwatering acidity and moderate, talc-like tannins. The wine is limber in the mouth, not at all syrupy or cloying. The classic pairing for this type of wine is a chocolate dessert and I can't argue with that. But it would be just as good with a savory-sweet dish like duck with cherry glaze or molé sauce. Or all by itself... 50 cases made. Drink now through 2016. Very Highly Recommended

Interpreting my wine ratings

Disclosures: The FTC has tightened its guidelines with respect to online ads, reviews, blogs, etc. in response to people who are passing paid adds off as personal recommendations or who getting samples of expensive hard goods in exchange for reviews. My lengthy disclosure here is meant to address those guidelines.

The review above reflects my personal experience with the product. It is not a paid ad, nor do I accept ads or compensation for reviews directly from wine producers. Reviews may cover products that I have purchased, received as samples, or tried under other circumstances I consider to be good tasting conditions. Receiving a product as a sample does not obligate me to review it positively (or at all) and I do not consider samples to be compensation or “free wine.” I have purchased plenty of wine over the years and have more of that than I can drink. Samples are opened for review purposes, not added to my personal cellar or taken to restaurants.

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7 Wine Events for this Weekend, April 26 - 28

: Tasting Event; Written by Fred Swan; Created on Tuesday, 23 April 2013 21:02

Passport to Dry Creek Valley - Saturday and Sunday

The biggest event this weekend is Passport to Dry Creek Valley. However, if you don't have tickets already you will need to hope for cancellations. You can get on the waiting list at 707-433-3031.

Soirée “An Evening of Luxury Unveiled” in SF - Friday, April 26 6 - 10pm

Wine Luxury invites you to taste wine from 40 excellent wineries, see designer fashions, dance and more at The City Club to benefit Share Our Strength and ACCESS. There will also be food, live music, special guest appearances, etc. Visit Wine Luxury for more information and for tickets (starting at $95).

Cabs of Distinction Grand Tasting in Paso Robles - Saturday, April 27 2 - 5pm

Explore premium award winning Cabernet and red Bordeaux wines from Paso Robles’ top producers. The prestigious Windfall Farms Stallion Barn, with its rustic elegance of copper spires, iron and copper framed stalls, green sprawling lawns and panoramic views of majestic rolling hills will provide a seductive backdrop for this exclusive gala. The ornately designed structure and majestic landscape are the perfect pairing for a day of live music, delectable bites from local restaurants and artisanal food purveyors paired with tastings of the best bottles these winemakers have to offer.

Screen Shot 2013-04-23 at 2.52.38 PM

Participating wineries:
ADELAIDA Cellars, B & E Vineyard, Chateau Margene, DAOU Vineyards & Winery, Eberle Winery, HammerSky Vineyards, J. Lohr Vineyards & Wines, Jada Vineyard, JUSTIN Vineyards & Winery, L’Aventure, Niner Wine Estates, Parrish Family Vineyards, Rangeland Wines, Record Family Wines, Robert Hall Winery, Sextant Wines, Still Waters Vineyards, Venteux Vineyards, Vina Robles, Wild Horse Winery
For tickets and more information

2nd Annual Spring of the Vine at Wine & Roses in Lodi - Sunday, April 28 2:00 - 9:00pm

The is a Lodi New Releases wine event at the lovely Wine & Roses Hotel and Spa. There is a walk around tasting ($35 in advance, $45 at the door) which include tasting, tasty bites, live music and an artist showcase. That’s followed by a Family Style Wine Dinner ($85). Combined tickets are $105.
For reservations and information call Wine & Roses at 209-371-6117 or This email address is being protected from spambots. You need JavaScript enabled to view it. .

Steiner Road Spring Fling in Plymouth - Saturday, April 27 11am - 4pm

start on steiner Everyone is invited to enjoy spring with the wineries of Steiner Road, in Amador County. This FREE food and wine event will delight the senses. Guests can stroll through the beautiful grounds of nine wineries, taste a variety of wines, listen to live music, experience all the blooming flowers and enjoy special treats. Taste some small bites of spring lamb sausage, turkey & vegetable wraps, asparagus bruschetta, apricot pastry wrapped baked brie, wood fired pizza, Italian fare appetizers, tapenade cheese spread & crostini, tri-tip sliders, and artisan cheese & wine parings!! Steiner Road-is home to many award-winning wineries. Just 45 minutes from Sacramento and 2 hours from Reno, Tahoe & the Bay Areas, it is an easy day trip to the friendly Amador County Wine Country. Visitors also can enter to win two tickets to the sold out Barbera Festival June 8th, 2013 by visiting at least 9 of the participating Steiner Road wineries.
For more information

Meet the Winemaker: Patland and Fama Wineries in San Francisco - Saturday, April 27 1:30 - 6pm

Golden Gate Wine Cellars invite you to taste the wines of Patland Vineyards and Fama Wines at the shop on Saturday. The winemaker will be on hand to tell you about these high-quality Napa Valley Cabernet Sauvignon, Syrah, Chardonnay and Sauvignon Blanc wines. $10 tasting fee.
For more information and to buy tickets, call Golden Gate Wine Cellars at 415-337-4083.

4th Annual Hall Winery Cabernet Cookoff in St. Helena - Saturday, April 27 11am - 2pm

Chefs from The Grill at Meadowood, Oenotri, Cuvée and Bounty Hunter square off in a contest to see who can produce the best “bites” to accompany the 2010 Hall Cabernet. Attendees will join chefs from Terra, Solbar and La Toque in deciding the winners. Proceeds from tickets go to the winning team’s specified charity. Tickets are $65.
For information and tickets

California Wine Appellation Specialist Program begins at San Francisco Wine School - Monday, April 29

Register now for the full course and certification or for individual classes. There are eight 3-hour classes on successive Monday nights, each focusing on a different region. Every class includes lecture and tasting of 8 or more wines. I'll be teaching Sonoma County on May 20 and San Luis Obispo County/Paso Robles on June 17.
Click for more information and to register.

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NorCal Wine Blog

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

On Baseball & Bubbly: Mumm Napa & San Francisco Giants Co-Brand Wine

Balance - In the Eye of the Beholder

Tasted—5 Rhone Variety Wines from Clos Solene

7 Wine Events for this Weekend, April 26 - 28

Passport to Dry Creek Valley - Saturday and Sunday

Soirée “An Evening of Luxury Unveiled” in SF - Friday, April 26 6 - 10pm

Cabs of Distinction Grand Tasting in Paso Robles - Saturday, April 27 2 - 5pm

2nd Annual Spring of the Vine at Wine & Roses in Lodi - Sunday, April 28 2:00 - 9:00pm

Steiner Road Spring Fling in Plymouth - Saturday, April 27 11am - 4pm

Meet the Winemaker: Patland and Fama Wineries in San Francisco - Saturday, April 27 1:30 - 6pm

4th Annual Hall Winery Cabernet Cookoff in St. Helena - Saturday, April 27 11am - 2pm

California Wine Appellation Specialist Program begins at San Francisco Wine School - Monday, April 29

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