Napa & Sonoma Favorites

I Am California Red Blend
Aged in Scotch Barrels

TASTING NOTES:

Scotch barrel infusion is similar to Bourbon barrel-infused wines except for the notable smokiness that lingers a long .ime in the finish. For the more daring, it takes the tasing experience to fascinating new heights. 

In our winemaker’s notes, she wrote: "Deep, dark charred-wood aromas that take me back to my Grandfather’s desk, with the leather writing pad and humidor. Under that is some ripe blackberries and dried herbs. This smooth wine is rich and heady yet delicate, with wine meeting Scotch in a yin yang of textures."

The seductive flavors hint at black licorice, chocolate-covered bacon, black currants, and dried raspberries. The Scotch .lavors in the lengthy finish are pretty dreamy and far out. Try this right away for a one-of-a-kind journey.

FOOD PAIRINGS:

Pair it with chocolate-covered bacon! It should also go nicely with seared or grilled steaks, pork ribs, lamb stew, and strong bleu cheeses.

TECH NOTES:

40% Merlot, 18% Malbec, 17% Pe.it Verdot, 14% Cabernet Sauvignon, 6% Cab Franc, 5% Zinfandel

100% California
ALC: 14.1%
TA: 0.58 g/100mL
pH: 3.64
RS: 0.047%

Cabernet Franc | Barrel Select v.2017 SONOMA COUNTY, DRY CREEK VALLEY

Estate Vineyard:
Grown in the heart of the renowned Dry Creek Valley in Sonoma County, these grapes are farmed on the Pedroncelli estate. Situated on the bench above the valley floor, this vineyard gains its personality from the soil and the location’s microclimate. Cabernet Franc was planted in 1993 to compliment the Three Vineyards Cabernet Sauvignon. We make this small lot wine so this varietal can shine on its own. The vineyard is sustainably farmed, hand pruned and hand-harvested.

Winemaking:
The year began with plenty of rain giving the vines much needed water. A warm summer bumped the aromatics and flavors while the fruit developed. Intense heat over Labor Day weekend accelerated picking dates for all vineyards and the Cabernet Franc was harvested on September 15. The vintage created concentrated sugars and phenols. The crushed grapes were transferred to the fermentation tank to cold soak for 24 hours and then inoculated with selected yeast. Daily pump-overs give the wine maximum phenolic extraction. Transferred to French oak barrels for 17 months with 30% new oak. Combined with the additional time in oak the tannins are softened and complex layers are developed in the finished wine. 

Tasting Notes: 
There’s a fragrant bouquet of cherry, mint, dried herbs, and black pepper spice followed by flavors of red cherry, spicy oak, cinnamon, and a touch of nutmeg all coming together nicely. The lasting finish is spicy and framed by medium tannins with toasty oak notes.

APPELLATION: Dry Creek Valley, Estate Vineyards
BARREL AGING: 17 months new (30%) and seasoned French oak barrels
ALCOHOL: 14.2%
pH: 3.60
TOTAL ACIDITY: .585g/100ml

Longboard Vineyards Russian River Syrah 2016

I began to make a cool region Syrah way back in 1998, driven by a love for Northern Rhone wines. As a wine "newbie", traveling to surf destinations on the Atlantic shores of Europe, I found that these were the wines that could deliver quality on a very consistent level while I was on a surf-bum budget. Later, as a pro with more than 34 harvests under my belt, I still like a good Syrah - regardless of price... I now understand even better why this variety fits my palate then - and continues to do so now. It all has to do with balance and layering; Syrah is less tannic than Cabernet and a bit more layered than Pinot Noir. These traits, and the slight earthy spiciness we get in this region make Syrah a natural companion to a wide range of foods - and thus wins the vote in my heart (and palate). This Syrah is a blend of Dakine, Goosechase, and Ledbetter (old Preston Ranch) vineyard blocks. At release, the 2016 shows a lot of blue-fruit nuances and some dry herb notes, all directly arising from a very even growing season. A bit of floral character and some bacon ­fat add complexity and marry well with the wild-fennel note I always get from Russian River Valley Syrah.

Cheers,
Oded Shakked - Owner & Winemaker of Longboard Vineyards

Wine Dogma: This blend comes from sites of different soil composition, and quite different individual terroirs. Accordingly, I treat the lots individually, opting for open-top fermentation for the Dakine and traditional closed-top for the Ledbetter and Goosechase lots. I use a blend of Burgundy and Bordeaux barrels to age the wines on the fine lees for about 9 months, then rack them off the lees and age them an additional year in the same barrels. Wine is bottled unfined and unfiltered. 

Composition: Syrah 99 %, (Grenache, Carignan, Malbec, Petit Sirah) 1%
Appellation: 100% Russian River Valley
Production: 258 Cases
Alcohol: 14.5 %
TA: 6.65g/L
pH: 3.76

2017 BOUGETZ CELLARS PARCHED. NAPA VALlEY CABERNET SAUVIGNON

WINEMAKERS NOTES:
The 2017 parched. Cabernet Sauvignon is a Bordeaux blend consisting of 80% Cabernet Sauvignon 9% Petit Verdot, 7% Cabernet Franc and 4% Malbec. The fruit for this wine is sourced throughout the Napa Valley with a good mix of mountain fruit along with valley floor fruit. The wine exhibits a dark, inky red color, with notes of blackberry and cassis on the nose. Layered well with spice and toasty oak, this medium to full-bodied wine will be quite pleasant from the start but will reward short term cellaring.

HARVEST NOTES:
The 2017 parched. Cabernet Sauvignon is a Bordeaux blend consisting of 80% Cabernet Sauvignon 9% Petit Verdot, 7% Cabernet Franc and 4% Malbec. The fruit for this wine is sourced throughout the Napa Valley with a good mix of mountain fruit along with valley floor fruit. The wine exhibits a dark, inky red color, with notes of blackberry and cassis on the nose. Layered well with spice and toasty oak, this medium to full-bodied wine will be quite pleasant from the start but will reward short term cellaring.

Harvest date:  September 15st, 2018 – October 29th, 2018
Appellation: Napa Valley
Brix at harvest: 25.1 -26.8
Crush: De-stemmed, 100% whole berry
Fermentation: 14-day ferment
Aging: 20 months, with 50% new French oak, 50% once used
Alcohol: 14.5%
pH: 3.68
TA: 6.0 g/L
Bottled: July 2019
Case production: 385 cases
Winemaker: Thomas Bougetz 

HOOK & LADDER RUSSIAN RIVER VALLEY ESTATE “OLIVET RANCH” SAUVIGNON BlANC 2019

THE VINEYARDS:

Sauvignon Blanc demands a cooler climate allowing the distinctive flavors of the grape to mature and develop. The southern reaches of the Russian River Valley produce just such conditions. These 20-year old vines stretch along the front 5 acres of the Hook & Ladder Estate Winery on Olivet Road.

THE GROWING SEASON: Coming off one of the coolest and wettest winters in recent memory, bud break arrived about two weeks later than normal. Beyond this slow start to the growing season, we saw multiple heat spikes throughout the summer that brought the maturation of the vines more in line with seasons past.

THE WINEMAKING: Our Sauvignon Blanc is crushed and de-stemmed immediately to press, then the juice is fermented in a combination of neutral French oak barrels and stainless steel tanks.

THE WINE:

Our 2019 Sauvignon Blanc shines with a pale lemon chiffon color and aromas of citrus and muskmelon. The palate offers full flavors of lime zest, passion fruit heightened by its lingering lychee, trace green apple finish.

HARVESTED: September 25, 2019
ALCOHOL: 13.8%
TA: .64
pH: 3.23
CASES PRODUCED: 1,784
AGING: 5 months in neutral French Oak and stainless steel
ESTATE BOTTLED: February 25, 2020
WINEMAKER: Jason De Loach

Smokescreen Alexander Valley Chardonnay 2018

Tasting Notes 

This is a full-bodied, round, and flavorful chardonnay. Dense yet lively, with a bright golden hue it offers aromas of baked apple and pear followed by citrus blossom and white figs as well as subtle oak spice notes. The palate is rich and silky with good acidity that balances the wine. Flavors of lightly roasted hazelnuts, peach, pear, and stone fruit are on the palate lead to a long finish of layered fruit and spice. Drink or hold. 

Vineyards & Winemaking 

Alexander Valley is one of the key winegrowing areas in California’s Sonoma County. One of the warmer parts of Sonoma, the vineyards stretch from the edge of the Russian River up into the foothills of the Mayacamas Mountains that separate Sonoma from Napa. The wine was barrel fermented and then aged on the lees for 9 months. 

Varietal: 100% Chardonnay
Appellation: 100% Alexander Valley
Alcohol Content: 14.3%
Barrel Description: French barrels
Cellar Potential: 5-7 years 
Wine Making Info: Barrel fermented in mostly neutral French barrels but contain a small amount of new low toast barrels 
Winemaker: Paul Johnson, Gary Galleron

Rutherford Single Vineyard Sauvignon Blanc 2019

“The Immigrant’s” Batch #28
“I could’ve had a completely different life if I would’ve chosen to be “The Immigrant” in other parts of the world. Today, I can‘t imagine the opportunity that I was given to live the everyday dream; to make this wine and enjoy a life full of vices, anywhere else but in the United States of America. 28 is also my birthday, so I dedicate this wine to every immigrant that chases every daydream, as most of the people that touch this wine from its roots in Napa to your glass.” - Malek Amrani 

2019 Vintage
Wet Winter. Late Spring. Perfect summer. Ideal conditions for ripening sauvignon blanc. Both Sauvignon Blanc and Semillon were picked the same night and early morning, marking the start of the harvest season.

Vineyard
Our dedicated grower is a historic vineyard in the northeast corner of Rutherford, Napa. The vineyard was first planted by a Scandinavian immigrant in the 1880’s. Sandy-clay loam soils. CCOF (California Certified Organic Farming).

Tasting Notes
Valencia oranges. Amalfi Lemons. Green Mangos on the nose. Fresh acidity on the palate with notes of Star Fruit, Jicama, white peach sorbet.

• 90% Sauvignon Blanc, 10% Semillon
• 6 months of lees aging in 50/50% Neutral French Oak & Concrete Eggs
• 350 cases
• Release Date: October 2020

2012 Alexander Valley Chardonnay:  This is a well-balanced Chardonnay with medium acidity and a smooth finish.  It has a great mouthfeel.  This would pair well with pan-seared scallops in duck fat with lime ginger butter and creamy risotto.  It would also pair well with a grilled cheese sandwich or your favorite popcorn.