California

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This is made by Eric Jensen of Booker Vineyards to honor his parents.  It is a blend of 40% Cabernet Sauvignon, 20% Syrah, 10% Petite Sirah, 10% Cabernet Franc, 10% Petit Verdot, and 10% Malbec.  Purple in color, mostly opaque and bright.  The nose is great with cassis, black cherries, cherries, blueberries, baking spice, slight tobacco and char.  A lot going on.  Medium to full bodied.  Medium tannins.  Good balance.  On the palate, there is also some varietal complexity.  Black cherries, cherries, cassis, spice and char.  Good finish.  This drinks easily and should continue for another fi

Medium golden in color, clear and bright.  Nice nose with lemon cream, slight pineapple, vanilla and some minerality.  Full bodied.  Bigger texture.  Good balance.  On the palate, this has a bit of oak showing but is quite tasty.  Flavors of lemons, pineapple, vanilla, spice and char.  Long finish.  Another year or two should help this come together.  Drink over the next ten to twelve years.  Very nice on its own, this would work well with many foods.  A nice choice for Lobster but also a stir fried Tofu and vegetables dish.  

I don't see many Pinot Gris from California and certainly not many as as good as this one.  It is made with Estate grown fruit from Carneros.  Light golden in color, clear and bright.  The nose is strong with peaches, white flowers, slight fig and a bit of tropical fruit.  Medium bodied.  Slightly viscous.  Moderate acidity.  On the palate, this is tasty with apples, peaches, slight lime and just a bit of almond.  Nice finish.  This is a refreshing wine that drinks easily but also has some depth.  Drink over the next five years.  It will also work with lighter foods.  A nice choice for Chic

This is from Etude's estate grown Grace Benoist Ranch Vineyard.  It is a larger in style Pinot Noir but not over the top by any means.  Deep garnet in color, mostly opaque and bright.   The nose has cherries, slight strawberries, slight forest floor, and spice.  Great, semi-plush texture.  Nicely balanced.  Light tannins.  On the palate, flavors of cherries, strawberries with some baking spices.  Nice finish.  This is drinking quite well now and should continue for another ten years.  It is lovely on its own and will work well with many foods.  Grilled Salmon with a cream sauce would be cla

Anthill is a quality producer that makes wine at the more "elegant" side of the spectrum of California Pinots.  Ruby in color with some blue hues, a bit cloudy but bright.  The nose is nice with cherries, raspberries, slight hay, and spice.  Medium bodied.  Light tannins.  On the palate, this is showing a nice complexity.  Flavors of cherries, black cherries and raspberries with a moist forest floor quality and some minerality.  Good finish.  This seems to be close to peak but may evolve as it matures further.  Drink over the next five to eight years.  Nice on its own but better with food,

One of the best "Classic" producers of California Pinot Noir.  Deep ruby in color, mostly clear and bright.  The nose is great with cherries, cherry blossoms, spice, slight fennel and char.  Medium bodied.  Light tannins.  Great acidity.  At age ten, this is getting close to mature but still very fresh, vibrant fruit.  Flavors of cherries, black cherries, spice and slight rose notes.  Long finish.  This should have another five to eight more years before it slowly fades.  Great with some cheeses, this will work on its own, but better with food.  A nice choice would a creamy Mushroom Chicken

My first time trying this Chardonnay made by  Michael Browne (formerly of  Kosta Browne).  I liked the wine but this is not the style of Chardonnay I look for.  Golden in color, clear and bright.  The nose is big  with marzipan, red apples, char, oak, vanilla and alcohol.  Full bodied.  On the palate, this is a bit nutty with apples, char, oak and alcohol.  Long finish.  The oak, char and alcohol were somewhat difficult for my palate and these did calm down a bit on day 2.  Good acidity.  These may yet develop and turn out more to my liking with a few years rest.  Right now, these will be a

The Nightwing Chardonnay, which I have reviewed favorably for several vintages, again nails something unusual – a Chardonnay that encompasses all the best of Chardonnay from everywhere – great acidity, expressive fruit, tactile mouth feel, pure pleasure, and lastly, a great food companion. You’ll notice lemon meringue, apricot, white peach, Asian pear, blood orange, a whisper of butterscotch and resin, and lime kefir. Keeping the fruit lively the wine was barrel fermented, aged on the lees for 10 months and only used 23% new French oak.

Plush is not a usual descriptor for a wine, however this Cabernet is like velvet; smooth, silky, tactile, luxurious…effortless. The moderately tight tannic structure supports black cherry, boysenberry, blueberry and huckleberry fruit notes, while the wood influence provides a sense of stability, almost like a guardrail, keeping the fruit, acidity and tannins in check. This is one of those wines that when you drink it you are reminded of how different iterations of Cabernet can be, and at this moment, the polished feel of this wine is like an old friend, comfortable and welcomed.

This is Bedrock's interpretation of a Domaine Tempier (Bandol) Rosé made in California.  It is a blend of 60% Mourvedre, 35% Grenache and 5% Syrah.  Pale pink/orange in color, clear and bright.  The nose is nice with strawberries, cherries, wild thyme, and spice.  Light to medium bodied.  Light tannins.  On the palate, this is more than a light Rosé.  There is some substance and depth.  Flavors of strawberries, slight watermelons and herbal notes.  Tasty.  I suspect this drinks well for a while, but to be safe, drink over the next few years.  Very food friendly, this will work with just abo