2012 Santa Julia Torrontes $9. Stony minerality and slight floral nose combines with peach and melon flavors, crisp acidity and a moderately long juicy finish. Nothing to dislike in this Argentinian wine from Mendoza. This wine doesn’t cost much, and it does not short-change on flavor. The perfect combination.

2012 Bokisch Vineyards Terra Alta Vineyard Albariño $16.50 A very floral nose of orange blossoms is followed by melon flavors and just a bit of sweetness. Great acidity provides a clean, long and juicy finish.

The Terra Alta Vineyard is located in the Clements Hills AVA along the southeast side of the Lodi appellation. This AVA (American Viticultural Area) is characterized by rolling hills and is a bit warmer and wetter than western portions of Lodi AVA.

2011 Hacienda Araucano Reserva Sauvignon Blanc $12. Vegetal scents and flavors are a departure from the prior floral wines. Flavors of dried hay, maybe a bit of citrus, and good acidity make for a well-balanced light wine. Flavors are fairly complex and it is not an overtly grassy Sauvignon Blanc.

This Chilean Sauvignon Blanc, which a majority of tasters correctly identified as one of the two Sauvignon Blancs in this group, is produced in an area of the Colchagua Valley known as Valle del Lolol. It is located close enough to the ocean to allow clouds and moisture to extend over the area in the mornings to cool the vineyards.

2012 Bokisch Vineyards Vista Luna Vineyard Verdelho $16.50 Scents and flavors are very complex in this wine. Ripe melon, citrus, floral and mineral scents and flavors along with clean acidity provide lots of flavor and a long finish. This wine is a bit rounder in the mouth.

This Portuguese variety is grown in the Borden Ranch AVA located on the east side of the Lodi appellation. Verhelho is one of the four major grape varieties used in the production of Madeira, a fortified wine produced in the Portuguese islands of the same name.

2011 Capistrano Verdicchio di Matelica $15 Toasty scents and flavors dominate in this Italian white wine. Toasted nuts and yeasty flavors with a light weight in the mouth and adequate acidity make for an interesting flavor. It is completely different from any of the other wines in this group.

Verdicchio is an Italian white grape variety grown in the Marche region of Italy, along the Adriatic Sea (in the area of the “calf” of the Italian boot). Verdicchio di Matelica has DOC (Denominazione di Origine Controllata) designation which requires the wines be at least 85% Verdicchio with Trebbiano and Malvasia making up the balance.

I’m guessing this bottle is not representative of Verdicchio di Matelica. It is described as having citrus flavors with high acidity.

2012 St Supéry Sauvignon Blanc $19.50 Obvious grassy nose and herbaceous flavors, light body and good acidity. The finish was fairly long. This Napa Valley wine is not overly “grassy” for a Sauvignon Blanc. The group correctly identified this as a Sauvignon Blanc and it was the favorite Sauvignon Blanc as well.

This tasting confirmed two things for me.

First – flavorful, aromatic white wines with ample acidity are a pleasure to drink, especially as the weather warms up. They pair well with so many kinds of food or can be sipped by themselves. Bokisch Vineyards has Portuguese and Spanish white varietal wines dialed in. They are so aromatic and have great flavor and acidity. And they are reasonably priced.

Second – new world Sauvignon Blanc is not my favorite thing. I simply do not enjoy the characteristic grassy flavor the grape produces. Neither of these Sauvignon Blancs were particularly grassy, in fact they are both only mildly grassy. That was a good thing. The dried hay flavors of the Hacienda Araucano Reserva Sauvignon Blanc were slightly more appealing to me than the green grassiness of the St. Supréy Sauvignon Blanc.

Cheers!

A series of virtual tastings and well as tasting room events will be happening during the month of May. You can find a listing of the events, featured wineries and information about the Finger Lakes AVA on the Finger Lakes Wine Month website.

We participated in an online tasting of Finger Lakes red wines earlier this year, in February, and wrote about that tasting in a prior post. You can find more detailed information about the Finger Lakes AVA there.

The Finger Lakes AVA has become well known for cool weather white wines: Riesling, Gewürztraminer, Pinot Gris and Grüner Veltliner to name a few. These are the varietal wines we tasted as part of this online tasting.

2012 Thirsty Owl Wine Company Pinot Gris $14.95 This wine has a very floral, jasmine and orange blossom, nose along with mineral and citrus flavors. The acidity is on point for a clean, rather long finish. There is no lack of flavor in this wine. Not like some flavorless, watery Pinot Gris. The juice had overnight skin contact before fermentation and is a bit round in the mouth. 12% ABV.

Thirsty Owl Wine Company is located on the western shore of Cayuga Lake with 150 acres and 2000 feet of lake frontage. Their production is 12,000 cases annually and they have 37 acres under vines. A bit over 22 acres are planted with white varieties: Riesling, Pinot Gris and Gewürtztraminer. The oldest Riesling vines were planted in the early 1980s and there are plans for additional Pinot Gris.

2011 Stony Lonesome Estates Estate Grüner Veltliner $14. A subtle steely nose is followed by slightly sweet citrus flavors and juicy acidity. Understated, but complex. This wine gains complexity as it sits in the glass. ABV 11%.

“Passion, Pleasure, Adventure” followed by “Three unique wineries and a microbrewery. All one estate” are the lead statements on the Three Brothers Wineries & Estates website. Their three winery labels include Stony Lonesome Estates…”for those who enjoy the finer things in life”, Passion Feet…”for those who live life with laughter and abandon” and Bagg Dare…”for those who have a lot more fun in a dive bar”. Also on the list is Four Degrees of Riesling which is a series of four Rieslings which are fermented to varying degrees of sweetness. There is something for everyone from Three Brothers Wineries & Estates.

The Brothers clearly have a sense of humor, but take winemaking very seriously. The vineyards are located on the northeast end of Seneca Lake. The Grüner Veltliner was planted in 2006 and are some of the first plantings of the grape variety in the Finger Lakes AVA. These two acres are planted in Cazenovia silt loam soil on a 6% slope toward Seneca Lake. They chose to plant Grüner Veltliner because it is such a good food wine.

Their Riesling plantings cover eleven acres. Four acres were planted in 1980 and seven more in 2006. Trellising in the vineyard is managed to produce the best quality fruit possible.

2012 Fulkerson Winery Grüner Veltliner $13.99 This GrüVe has a complex floral nose with flavors of red apples and minerals. It is a bit round in the mouth. The finish is very clean and fairly long. ABV 12%.

In 1805 Caleb Fulkerson, a veteran of the Revolutionary War, settled the acreage still farmed by the Fulkerson family today. Fulkerson Winery is located on the west side of Seneca Lake. Grapes were first planted in the 1830s. Wine production steadily increased over the years and in 2005 they celebrated their bicentennial by opening a new tasting room.

Riesling accounts for the largest percentage of of white grape plantings, 22 acres, and is produced is a variety of styles from dry to sweet. Other whites include Chardonnay, Sauvignon Blanc and Grüner Veltliner. Hybrid grape varieties include Cayuga White and Traminette along with natives such as Niagra and Diamond.

Red wine production includes Cabernet Franc, Cabernet Sauvignon, Pinot Noir, Dornfelder, Merlot and Lemberger. They are one of only three wineries to produce Vincent, a hybrid developed in Canada, as a varietal wine.

2011 Knapp Winery Dry Gewürztraminer $14.95 An obvious nose of honeysuckle and pineapple is followed by slightly sweet melon flavors with bright acidity for good balance. The finish in fairly long and clean thanks to the acidity. The nose is reminiscent of a Riesling. 11.5%.

Knapp Winery is located on the west side of Cayuga Lake. It was established in 1984 and Knapp Winery was the first to plant and vinify Cabernet Franc in the Finger Lakes AVA. Currently 40 acres are planted in vines for the production of estate wines. The Sunrise Hill vineyard is the source for this flavorful Gewürztraminer.

2012 Dr. Konstantin Frank Gewürztraminer $14.99 A fragrant nose of citrus blossom is followed by complex flavors of citrus and green apple. There is a touch of sweetness, good acidity and once again, a very clean finish. ABV 13.2%.

The name Konstantin Frank is closely linked to the history of successful wine production in the Finger Lakes AVA. Dr. Frank earned a Ph.D. in viticulture from Odessa Polytechnic Institute and immigrated to the US in 1951. He settled with his family in the Finger Lakes region and put his knowledge growing European wine varieties, Vitis vinifera, in cold weather to good use. Prior attempts by others to do so had been unsuccessful. He successfully demonstrated growing European grape varieties was possible, with the proper rootstock, setting the stage for wine production in the Finger Lakes AVA.

Two things stand out to me after tasting these wines: aromatics and acidity. These wines are so pleasingly scented – like springtime. Some are a bit sweeter than others, but all have great acidity for a clean finish. Great acidity is one of the benefits of wine produced is a cool weather climate.

These wines will be great summer wines and will pair well with fish, rich creamy pasta dishes, spicy food or just to sip on a hot afternoon. And they are very affordable.

Serve these wines chilled, but not too cold. The delicate aromatics and flavors in these wines come alive as they warm in your glass.

Thank you to the Finger Lakes Wine Alliance for organizing the tasting and all of the wineries for providing us with the tasting samples.

Cheers!

We recently received four tasting samples from SakéOne and participated in a tasting via Twitter. We learned quite a bit about SakéOne and how saké is made.

SakéOne began importing Japan’s premium sake in 1992 (as Momokawa Saké Ltd) and eventually became a brewer of premium saké with the completion of the brewery (known as a kura in Japanese) in 1997. SakéOne’s Greg Lorenz, one of only a handful of American saké brewers, learned his craft from some of Japan’s leading brewers and by experience at the Oregon brewery. He is a self-described “lab geek” who enjoys understanding saké production by learning how the organisms involved in the brewing work together. He finds it exciting that the process involves both molds and yeasts.

Premium saké is made from rice, water, koji (Aspergillus mold spores) and yeast. The brewing process begins with milling the rice to remove the outer layers of each grain. These outer layers contain fats and proteins which can impart unwanted flavors and aromas during fermentation. The degree of milling determines the quality of the premium sake. The three levels are: 50% remaining (Janmai Daigingo and Daiginjo), 60% remaining (Junmai Ginjo and Gingo) and 70% remaining (Junmai and Honjozo). SakéOne mills 40% each rice grain away, leaving 60%.

The rice used to produce saké in Japan, sakamai, is specifically developed for this purpose. It is very high in starch which is concentrated at the core of each rice grain. SakéOne uses rice grown in California’s Sacramento Valley exclusively and has established a relationship with a grower who is producing Calrose variety M401 specifically for their saké production.

After milling, the rice is washed and steamed. This is one reason a source of pure water is so integral to the brewing process. Soak time and steaming are closely monitored and when the process is complete the koji (Aspergillus oryzae) mold spores are applied to the rice. Specific strains of koji impart unique aromas and flavors and are selected for this reason. The koji digests the starch in each grain of rice converting it to sugar.

At this point fresh yeast, propagated in the brewery, is introduced to the koji rice along with water (that fresh water again) and steamed rice. The fermentation process begins here and continues for several weeks. The yeast, just like the koji, will introduce unique flavors and aromas to the process.

The fermentation is monitored and when the desired flavors and alcohol content are achieved the sediment is pressed out, the liquid is pasteurized and aging begin. After this process is completed the brew is filtered, pasteurized a second time and bottled.

The process can take as long as seven months to complete and is very hands-on. The saké brew master is involved in every step of the process in order to draw out the flavors of the rice. Greg has a detailed understanding of the complexities of each step in the process and how all components work together to produce the unique flavors and texture of the saké he produces.

This is a simplified overview of the process. As noted above, premium saké is produced from rice, water, koji and yeast. But, some premium saké does contain a small amount of distilled alcohol to enhance flavor and fragrance (Daiginjo, Ginjo and Honjozo). Not all saké is pasteurized and some is diluted with water after brewing to reduce the ABV from 20% to 15% or so. Also, not all saké is filtered, some is left slightly cloudy (Nigori). These are choices made by the sakémaster depending on the specific flavors and style of saké being produced.

Premium saké production in Japan accounts for about 20% of total saké production and it is largely what’s imported into the US. Premium saké is intended to be consumed chilled, using a white wine glass. This will maximize the flavors and aromas of the saké. No more drinking heated saké from small ceramic cups!

Now, a bit about each of the sakés we received as tasting samples:

Murai Family Tokubetsu Honjozo $25. First the label: Tokubetsu on the label means “special” and refers to additional milling or a special kind of rice used in the brewing. Honjozo means the rice is milled to 70% remaining and that alcohol has been added. This saké is imported from Japan and the rice has been milled to 60% (below the 70% requirement). It has earthy flavors and a round mouthfeel. A bit rustic tasting. ABV is 15.5%.

SakeMoto Junmai $11. This imported saké has had no alcohol added and is milled to 70%. ABV is 14.7%. It has floral scents and flavors and overall was more flavorful than the Murai Family. It is a bit rounder in the mouth as well.

Yoshinogawa Winter Warrior Junmai Gingo $27 is polished to 60% and has had no alcohol added. ABV 14%. The nose and flavors are very fruity – tropical fruits – with more complexity. This would be a great saké for spicy Asian food. It is imported.

G Fifty Junmai Ginjo Genshu $25. This Junmai Ginjo sake is undiluted, meaning no water is added to it after brewing. The ABV is 18%. This saké had the most flavor to my palate. It was a combination of pears and flower scents and flavors. A bit more alcohol contrasted nicely with the fruit and floral flavors. Produced by SakéOne in Forest Grove, Oregon.

As you probably noticed there are no vintage dates for any of these sakés. In general, saké is intended to drink and not hold for aging. They do not age well, except (you knew there would be an exception, right?) Koshu saké which is made to age and can do so for decades, becoming darker with age.

In general these sakés would be good with any Asian dish, sushi, fish, chicken or other lighter fare. They are flavorful and refreshing. They do lack the acidity of wine and have a very round feel in the mouth to me. I think they would be particularly enjoyable during warmer weather and offer a pleasant change from wine. Alcohol levels can be higher than wine.

No cork screw is required. All of these bottles have a screw cap closure. Very portable.

Finally, you will notice when shopping for this saké, that they contain no sulfites. That might be very important to some consumers.

The May 31, 2013 issue of Wine Spectator has two very interesting and detailed articles about saké. They are worth your time if you are interested in reading more about saké production, reviews and the popularity of premium saké in the US.

Thank you to SakéOne for providing the tasting samples.

Cheers!

Vernon Vierra, the winemaker, is Portuguese. His grandfather came from the Azores island of St. Jorge. Vern grew up making wine with his father and grandfather. It was very much a family social event. Everyone would pick the grapes, often Mission or other black grape varieties. Wine was consumed with family meals and was a part of every day life.

Vernon remembers, at the age of four, sampling the fermenting wine. The fermenting barrel of wine had a hose coming from it into a container of water where escaping carbon dioxide bubbled into the water. He took a taste from a hose but forgot to replace the end of the hose in the water. This of course was discovered by his grandfather who was not too pleased. Vernon was allowed to drink the finished wine with meals whenever he chose, but was not allowed to sample from the barrel!

Vernon makes wine that reflects the vintage, his wines will not be exactly the same year-to-year. Grapes are hand-picked and sorted. Red wines are produced using whole berry fermentation. It takes more time, but Vern wants his wines to express the flavors of the fruit. He uses oak, French and American, but keeps the oak influence in the background.

You will see many Portuguese varietal wines on the list at St. Jorge — Verdelho, Souzão, Tinto Cão, Touriga Nacional and Trincaderia. This does not mean that Vern has neglected Old Vine Zinfandel for which Lodi is famous. And he has plans for a Cabernet Sauvignon in the future.

In the below-ground cellar, the only one in Lodi according to Vern, we barrel-tasted 2012 Zinfandel from both American and French oak barrels. The American oak allowed the bright fruit flavors of the Zinfandel to shine thorough. The French oak influence is evident in the mid-palate and produced a very long finish. Less fruit-forward.

We tasted a similar difference in another 2012 Zinfandel. An old vine Zinfandel from 108 year old vines. Wine from the American oak barrel had a obvious fruity nose and flavors.

Vern replaces one-third of the barrels every year, third-year barrels are considered neutral. He will rack red wines up to five times. This process of moving the wine from barrel to barrel clarifies the wine. Sometime after the third racking, the barrels are combined and depending on what flavors are needed in the developing wines, barrels for further aging are selected.

We tasted the 2012 Trincadeira from two barrels, both second year French oak. The wine in both barrels was very light ruby, but the flavors were distinctly different. It was a great demonstration of the unique characteristics of every barrel of wine. Each barrel has its own chemistry going on.

The 2010 St. Jorge Trincadeira had a very light body and complex dark fruit flavors with smooth tannins. The finished wine was very special. Not much of this grape variety is planted in California, Vern has one acre himself.

As we sampled the 2012 Touriga Nacional in French Oak Vern explained many Portuguese grape varieties are challenging to grow. They ripen late, so if there is early rain fruit may be damaged. This wine still has a young ruby-violet color in the glass with floral and cherry flavors and minimal tannins.

Next it was time to move out to the vineyard. But first, Vern poured us a glass of 2010 Vinho Cor de Rosa, his Carignan rosé. He wanted us to taste the wine as we visited the Carignan vines to see what is happening in the vineyard. He showed us the developing bunches of grapes and explained the details of pollination between the berries. A lot of labor is required in the vineyard to coax ripeness from this grape variety. Leaves are thinned on the north side of the rows. Vern is specific about how many shoots to leave and where they are left to develop. It is a labor of love.

The 2010 Vinho Cor de Rosa has summer fruit flavors of peaches with interesting minerality and great acidity. The juice spent 24 hours on the skins and the 2010 still has plenty of flavor.

St. Jorge produces a Verdelho Seco and a Verdelho. We tasted both. The 2011 Verdelho Seco is fermented to dryness. It is crisp with citrus and minerality. This wine has plenty of flavor even when served very chilled. The 2011 Verdelho has a bit of residual sugar, 1.2%. It too has great acidity, minerality and citrus flavors with a touch of sweetness. It’s great to have a choice of styles. Both are very refreshing.

The Verdelho is grown by Ron Silva, a Portuguese grapegrower, in the Alta Mesa AVA (American Viticultural Area) northeast of Lodi. This very warm AVA has gravel and clay soils. The Verdelho cuttings, as well as the Souzão, were brought from the Azorean Island of Pico where Ron’s grandfather was born. Ron’s Silvaspoons Vineyards is home to several other Portuguese grape varieties as well — Tinto Cão, Touriga Nacional and Touriga Francesa. All together he grows about 20 grape varieties on 300 acres.

We tasted both the 2010 St. Jorge Souzão and 2010 St. Jorge Tinto Cão. Both are flavorful wines with moderate tannins and fairly light feel in the mouth. The Tinto Cão had a more complex mid-palate and neither is overly influenced by oak.

Also of note, the 2010 St. Jorge Silvaspoons Vineyards Tempranillo. This very dark wine is aged in French oak for 17 months. The flavors are complex with ripe dark fruit and moderate tannins. Once again the flavors of the fruit are enjoyable and complemented by a bit of spice from the wood.

Wine tasting in Lodi could not be complete without sampling Zinfandel. We tasted two vintages of Old Vine Zinfandel from the Mohr-Fry Ranch. The 2009 St. Jorge Old Vine Zinfandel Mohr-Fry River Ranch (66 year old vines) had dark fruit flavors but was not over-ripe and not over-oaked. The fruit was front and center in this surprisingly light Zinfandel. In contrast, the 2010 St. Jorge Old Vine Zinfandel Mohr-Fry Home Ranch (99 year old vines) was much more concentrated with riper, darker fruit flavors and a bit more weight in the mouth. Both Zinfandels had subtle wood influence and well-integrated tannins.

To finish this interesting wine experience there was 2010 St. Jorge Port. Produced from a field blend of the usual five Portuguese Port grape varieties and aged 30 months in oak, this fortified wine was dark and viscous in the glass, complex and spicy in the mouth and had a sweet, hot finish like a good Port should.

Did someone say Madeira? Vern has one in the works, made from Verdelho.

This is the perfect time of year to visit St. Jorge Winery. The vineyards surrounding the Winery are green and lush. The Verdelho wines are crisp and perfect for warm weather. The red wines are flavorful, not over-ripe and not over-oaked. They will be great companions for summer meals and beyond into fall and winter. And how often do you have the chance to sample so many Portuguese varietal wines in one place? If you are interested in tasting something a little different, this winery is an excellent choice.

Most likely Vern’s wife Jenise will greet you in the tasting room. She will step you through the tasting menu, telling you the history of the winery and the grapes that produced the wines. Even though she is Italian and not Portuguese, her enthusiasm for Vern’s Portuguese ancestry will be evident. She will give you little nibbles of Portuguese sweet bread and chocolate.

St. Jorge winery is a lovely, inviting oasis with a beautiful courtyard and vineyard view. A great place to sit a while after tasting their interesting and flavorful wines. I particularly enjoyed the visit because my paternal grandparents both came from the island of St. Jorge in the Azores. Pete and I have visited the Islands several times and been to St. Jorge. This visit brought back many fond travel memories for both of us. Thanks to Vern for sharing his family history and winemaking knowledge with us.

Saude!

Côtes du Rhône is the least restrictive AOC and wines may be made using grapes from the northern or southern part of the Rhone River Valley. Most Côtes du Rhône are produced in the southern portion of the valley, around Orange and Châteauneuf-du-Pape. The climate in the southern portion of the valley, where the Mediterranean influence is greatest, is warmer and these wines can be ripe and flavorful. Red wines are often blends of Grenache, Syrah and Cinsault.

George explained some Côtes du Rhône are produced using carbonic maceration to produce fruit-forward red wines. These are generally drink-now wines, not intended for aging.

White wines are commonly blends of Viognier, Roussanne, Marsanne and others. Rosé wines are made as well. In fact, within the Tavel AOC, only Rosé may be produced.

We tasted one white, one rosé and four red wines. Our mission was to choose our favorite red wine.

2011 Jean Luc Colombo La Redonne $24. This 70% Viognier, 30% Roussanne blend has the best qualities of both varieties. The nose and flavors are floral and citrus with a clean finish thanks to great acidity. This wine has a fairly long finish and 13.5% ABV. A great food wine for the summer.

2011 Parallèle 45 $13. This rosé is a blend of 50% Grenache, 40% Cinsault, 10% Syrah. This “vine de saignée” was very pale salmon and the nose was barely perceptible, just a bit of a grape scent. Flavors tasted faintly of berries and it had a nice minerality in the background. Good acidity provided a clean finish. This wine was a bit austere, but really refreshing.

The name of this wine acknowledges the 45th parallel north which runs very close to the cellars at Domaines Paul Jaboulet Ainé.

2010 CDR Côtes du Rhône $14.25 This blend of Grenache, Syrah and Cinsault is fruit-forward with ripe dark fruit and significant tannins. The finish is long with flavor and tannins. This bottle of wine would pair nicely with a grilled burger or pizza cooked in a wood-fired oven.

The CDR label is a nod to history. In 1737 Royal decree demanded all casks originating from Côtes du Rhône be labeled with “CDR” as a way to authenticate their origin. This decree pre-dated the AOC system by more than two hundred years.

2010 Delas St-Esprit Côtes du Rhône $14.25 Sweet dark fruit nose is followed by bright fruit flavors, significant tannins and a fairly long finish. Pleasant flavors and well-balanced. This wine is a blend of 70% Syrah and 30% Grenache.

2010 Domaine André Brunel Cuvée Sommelongue Côtes du Rhône $17.75 A very fragrant nose of dark fruit and violets follows with flavors of dark, ripe fruit and significant drying tannins. There is plenty of fruit flavor, not too ripe, and lots of tannins. There is enough of both so that the tannins do not overwhelm the flavors. The finish is long with both flavor and tannins. Both Pete and I liked this wine best. ABV is 14%.

This vineyard, Sommelongue, is located just outside Orange, near Châteauneuf-du-Pape. The 22 acre vineyard was planted in 1978 with 80% Grenache, 10% Syrah and 10% other (Mourvédre, Cinsault and pink Clairette). This wine is made entirely in stainless steel.

2011 M Chapoutier Belleruche Côtes du Rhône $16.50 Sweet fruit nose is followed by dark fruit, coffee and caramel flavors with significant, drying tannins and a long finish. The flavors are complex, but not over-powering. A tasty, well-balanced wine. This was the group’s favorite wine of the evening. This wine is a blend of Grenache and Syrah from four vineyards.

This group of Côtes du Rhône showed very well. The white wine was floral with great acidity making it a great summer wine. Same with the Rosé, the flavors were a bit austere, but pleasing minerality and a clean finish made it very refreshing.

The red wines provided a choice of Grenache or Syrah-dominant flavors. Take your pick, all were very nice wines. The price of these wines makes them very affordable for everyday drinking. A very worthwhile tasting.

Cheers!

Clos Du Val Winery

Clos Du Val purchased 150 acres in the Stags Leap District in 1972. The winery established itself as a quality producer early on. Their 1972 Cabernet Sauvignon, produced from purchased grapes, was chosen as part of the now-famous 1976 Paris Wine Tasting between Napa Valley and Bordeaux. And at a re-tasting ten years later the 1972 Clos Du Val Cabernet Sauvignon took first place.

Stags Leap District received AVA designation in 1989. This very warm appellation is located along the eastern side of the Napa Valley, 5 to 7 miles north of the city of Napa along the Silverado Trail. Night-time temperatures cool significantly due to cool afternoon breezes from San Pablo Bay and cool air that sinks to the valley floor from surrounding mountains. Soil types are diverse and include volcanic, loam, rocky and gravel.

Cabernet Sauvignon is the premier grape of Stags Leap District, and along with Merlot constitutes 80% of plantings. Petite Syrah and Sangiovese are also planted, as is Sauvignon Blanc.

In 1973 Clos du Val purchased 180 acres in the Carneros AVA which is the source for their Pinot Noir and Chardonnay. Los Carneros AVA, its formal name, is an interesting one. It means “the rams” in Spanish.

The Carneros AVA was designated in 1983 based on climate, not geographical location. It is located in southern Sonoma and Napa counties just north of San Pablo Bay. It is a very cool AVA, perfect for cool-weather varieties like Chardonnay and Pinot Noir. It is kept cool by the breezes from San Pablo Bay. Soils types include loam and clay.

Chardonnay, followed by Pinot Noir are the most-planted grape varieties in this AVA. A good deal of the grapes are used to make sparkling wines. Merlot, Syrah and Albariño are planted here as well.

Clos Du Val produces wine in an elegant style that is food-friendly and ages well. Current senior winemaker Kristy Melton joined Clos Du Val as assistant winemaker in 2010. She was promoted to winemaker in 2012 and recently to her current position. She is in charge of all winemaking and cellar operations. Kristy was recently included in Wine Enthusiast Magazine’s 40 Under 40: America’s Tastemakers, a list of “rising young stars changing the way the world drinks”.

Here is a sampling of the wines we tasted.

2009 Clos Du Val Carneros Pinot Noir. $32. The lovely transparent ruby color was followed by scents of dark berries and earth. The flavors were full and tasted of spice and blackberries. There was plenty of acidity, smooth tannins and a very light feel in the mouth. The combination of ample flavors and very light mouthfeel hits the spot. This wine is great to sip alone or pair with salmon or a lightly seasoned pasta dish.

2008 Clos Du Val Carneros Reserve Pinot Noir. $55 Once again this wine was a beautiful transparent ruby color in the glass. Scents and flavors are more subdued in this wine with dark fruit, a bit of spice and very significant but well-integrated tannins. This wine is one I would like to just sip. No food required.

2010 Clos Du Val Merlot. $35. This recent release is 87% Merlot, 7% Cabernet Sauvignon, 5% Cabernet Franc and 2% Petit Verdot. The flavors are a complex mix of floral and dark fruit with a hint of vegetal in the background. Tannins are well-integrated and the mouthfeel very light. Great food wine.

2010 Clos Du Val Napa Valley Primitivo. $40. Darker ruby color with scents of dark fruit and spice on the nose. Flavors tasted of ripe dark fruit and black pepper. Tannins were smooth and well-integrated. This wine tasted good without food, but would taste great with pizza, pasta or pork dishes.

2010 Clos Du Val Napa Valley Cabernet Sauvignon. $38. This is the winery’s classic representation of Cabernet Sauvignon. This ruby colored wine had a significant nose of dark fruit with vegetal back notes. Tannins were significant as were plum and black berry flavors with spice and vegetal notes. There was more of everything in this wine, but not too much. It is not over-ripe and the ABV is only 13.5%.

2009 Clos Du Val Three Graces Red. $65. This Bordeaux- style blend of 82% Cabernet Sauvignon, 12% Cabernet Franc, 5% Merlot, and 1% Petit Verdot is a step-up in complexity. Chocolate, smoke and dark fruit scents are followed by complex dark fruit and tobacco flavors with significant grippy tannins. This wine is a mouthful of flavor and texture. Fruit is from the Stags Leap District and Yountville AVAs. The wine was aged 24 months in French oak, 40% new. Roasted lamb or steak would taste amazing with this wine.

2008 Clos Du Val Stags Leap District Cabernet Sauvignon. $80. This is what it is all about. The grapes are sourced from Clos Du Val’s Stags Leap vineyards and is 94% Cabernet Sauvignon and 6% Merlot. The choicest fruit is selected for this bottling. A luscious dark-fruit nose greets you and is followed by smoke, licorice and complex dark fruit flavors and spice. Tannins are significant but so smooth. This wine tastes amazing now, I can only imagine how it will taste in five or ten years. It was aged for 24 months in French oak, 50% new. So much flavor and complexity with only 13.5% ABV.

2008 Clos Du Val Napa Valley Reserve Cabernet Sauvignon. $120. This blend of 93% Cabernet Sauvignon, 4% Merlot, 2% Petit Verdot and 1% Cabernet Franc is sourced from 80% from Stags Leap District and 20% from Rutherford AVAs. This wine had the most complex flavors of the group. Dark-fruit, tar and smoke on the nose was followed with complex dark-fruit flavors and spice. Tannins are significant and a bit grippy. This wine had lots of flavor and texture. This wine could become great over time.

This collection of wines was well-made, sophisticated and ageworthy. All of these wines had plenty of flavor, most were very complex. None are too ripe and all have very moderate alcohol levels. The price range of $32 to $120 is wide and fits most pocketbooks. Maybe not as everyday wines for most, but certainly these are fine special occasion wines.

The winery is surrounded by vineyards. There is a great trellis demonstration showing various training and trellis systems directly in front of the winery. When you visit the winery, take some time to check it out.

There are Cabanas along the vineyard that can be reserved to taste wine and cheese.

Cabanas at Clos Du Val

Picnic tables are available and may be reserved ahead of time as well. The weekends can be very busy. If you don’t want to just sit and enjoy the view, you can play pétanque, the French version of bocce ball, on the court directly in front of the winery.

Picnic Tables and Pétanque Court

Cheers!

Zinfandel is widely-planted in California. Behind Chardonnay and Cabernet Sauvignon, and just ahead of Merlot in terms of acres planted in California, Zinfandel has a long history in the Golden State.

Zinfandel came to California before the Gold Rush of 1849 via New York state, where it was brought in 1820 as an unnamed cutting from the Imperial collection in Vienna, Austria. It was a popular table grape in New York where it was advertised as “Zinfendal”, “Zinfardel” and “Zinfindal”. Sometime between 1835 and 1845 it was brought to California and by then was referred to as “Zinfandel”.

Fueled by demand from gold miners for wine, Zinfandel’s popularity grew rapidly in California. The variety produced abundant fruit and a rich flavorful wine.

DNA analysis has confirmed Zinfandel’s origin is central Dalmatia. The trail of discovery went through Puglia in southern Italy, where Primitivo was observed to look and taste similar to Zinfandel. Carole Meredith and John Bowers at the University of California, Davis confirmed their singular identity in 1994.

Because Primitivo had been referred to as Zagarese in Puglia as far back as the eighteenth century, its origin had been assumed to be Dalmatia. Dr. Meridith, with encouragement from Mike Grgich himself Croatian, initiated an investigation with a group of researchers at the University of Zagreb in 1998 in order to confirm Zinfandel’s origin. The first target of their investigation, Plavac Mali, turned out not to be a genetic match for Zinfandel. Eventually, another Croatian variety, Crljenak Kaštelanski turned out to be the perfect genetic match.

One more name to include. In Wine Grapes by Robinson et al, you will be directed to Tribidrag when you look for Zinfandel. This is because Tribidrag is the oldest Croatian name for the grape variety. Tribidrag derives from a Greek phrase meaning “early ripening”. Primitivo in Italy derives from a Latin word with the same meaning. The original meaning of Zinfandel is not documented.

Zinfandel is extremely adaptable, growing well in many soil types and climates. Berry clusters are compact making them susceptible to bunch rot. Grape clusters ripen unevenly requiring several passes through the vineyard to harvest fruit at the desired ripeness. Many are hand-harvested.

Zinfandel can produce a variety of styles of wine from “White Zinfandel” to late harvest “Port” style wines. Sugar level at harvest has a significant influence on the flavors of the wine. Zinfandel is capable of developing quite high levels of sugar and very high alcohol levels.

Both Lodi and the Sierra Foothills have very old plantings of Zinfandel. These old vineyards, some planted in the 1880s, are mostly dry-farmed, head-trained vines. You can spot them because the vines stand alone, that is there is no wire running along the rows and the vines are gnarly with age (you may also be looking at ancient Cinsault, Lodi has some of that too). Yield can be as low a 1 to 2.5 tons per acre.

A good deal of the Zinfandel planted in California’s Central Valley is used to produce White Zinfandel or to blend into bulk wine. But in areas like Sonoma, Napa Valley, Lodi and the Sierra Foothills there have always been wineries making Zinfandel that expresses the local terroir. Let’s see what George and Gail have collected for us to sample.

2010 Shenandoah Vineyards Amador County Zinfandel $11. This ruby-colored wine has an extremely light body with flavors and scents of berries, black pepper and a bit of cedar. The tannins are smooth and well-integrated. Drink this pleasant wine now, no need to age it. Probably the lightest wine in the group

2011 St Amant Mohr-Fry Ranch Old Vine Zinfandel $18. Medium ruby in the glass with scents of very ripe dark fruit. Sweet, rich, ripe dark fruit flavors with a bit of vanilla, good acid and smooth tannins produce a slightly heavier-bodied wine. This wine is more concentrated than the prior wine. The group correctly identified this as the Lodi Zinfandel. This wine is produced following Lodi Rules ^TM and is “Certified Green”. See our prior post for the details.

Rosenblum Cellars Vintner’s Cuvee XXXIV Zinfandel $17. Ripe cherry and dried plum flavors dominate with a bit of vegetal flavor in the background. Light in the mouth with slightly grippy tannins, it finishes with vanilla and spice.

2011 Easton Amador County Zinfandel $20. Ruby in the glass with a restrained dark fruit nose. Dark berry flavors with significant, grippy tannins and great acidity produced a very light-in-the-mouth wine. The tannins linger in this wine. This wine provoked a lengthy discussion. Some found it unbalanced with regard to fruit and tannins, some tasted more wood than others. Very interesting.

2010 Sobon Estate Fiddletown Zinfandel $21. Dark ruby in the glass with dried fruit scents. This wine has dark, very ripe fruit flavors and very drying tannins with a medium weight in the mouth. Overall, very ripe fruit flavors.

2010 Sobon Rezerve Amador County Primitivo $24.50 This wine was inky dark in the glass. Very ripe berry and plum flavors combine with spice and very grippy tannins. Another wine with sweet, ripe flavors.

In spite of the fact that Primitivo and Zinfandel have been proved to be the same genetically, some winemakers feel there is a physical difference between the two. Specifically the back side of the leaves and the size and density of grape clusters is different. Primitivo is said to ripen earlier than Zinfandel. Some winemakers insist there is a difference in flavor profiles between the two.

In the European Union, Primitivo and Zinfandel are used interchangeably. In the US, they are not. So, in the California Grape Acreage Report 2012 you will see acreage for both Zinfandel and Primitivo. You will see wines labeled using either name. So there you have it. Just a few more facts to consider along with climate, location and terroir. Who said wine tasting was easy?

A common characteristic among these wines was great acidity. The degree of ripeness varies, so you can choose the level of ripeness you prefer. All had lots of flavor and light to medium weight in the mouth, two characteristics that make red wine enjoyable during warm-weather months and a good companion to barbecue.

I don’t know about you, but I am now very motivated to get out there and taste some more Zinfandel and Primitivo. I want to go into the vineyards and see the vines and the grapes. Then I want to taste the wines. Sounds like a road trip is in order late this summer.

Cheers!

Reference: Wine Grapes by Jancis Robinson, Julia Harding, José Vouillamoz

Rosé is made from dark-skinned grapes, generally. The flesh of red grapes is mostly white, which produces colorless juice. The delicate color of Rosé comes from minimal contact of the clear juice with the dark skins of the grapes. The duration of contact with the skins (usually 12-24 hours), as well as grape variety, will influence the color of the Rosé. It is during this contact with the skins that flavor and aroma are imparted into the juice as well. Juice may be obtained by pressing the grapes, or be “free-run” which is produced from the weight of the grapes on itself.

In Provence, 85% of wine produced is Rosé. Their standards are very high. Grapes are grown with rosé production in mind. The goal of most Rosé producers in Provence is to produce the lightest colored wine possible, with the most flavor. Night harvesting and fermentation at low temperatures help with this. Almost all Rosé in Provence is made by the skin contact method. ABV is in the 12-13% range. These wines are light in the mouth with complex fruit flavors.

Saigneé is another method used to produce Rosé. This method involves bleeding off juice during the production of red wine to concentrate the remaining juice. The juice that is removed can be made into Rosé rather than being thrown away. This method is not favored by most rosé producers in Provence, where it is considered an “afterthought”. Because the fruit used in red wine production is generally riper at harvest, Rosé produced using saigneé can have higher alcohol levels.

Many grape varieties are used to produce Rosé. In Provence varieties include: Syrah, Grenache, Cinsault, Mourvédre, Tibouren, Carignan and rarely Cabernet Sauvignon. In Tavel, the southern Rhone appellation that makes only Rosé, grape varieties include: Grenache, Cinsault, Syrah and Mourvédre among others. In the Loire Valley, varieties include: Cabernet Franc, Cabernet Sauvignon, Pinot Noir, Pinot Gris. And let’s not forget Italy, Spain, Portugal, Germany, Austria and Switzerland who all make rosé as well. In the US and elsewhere many of the same varieties are used in addition to Merlot and Zinfandel.

Rosé wines may be made using a combination of free-run, press and saigneé, by blending several varieties and by vinifying in a combination of stainless-steel and oak. A veritable smorgasbord of techniques are available to the winemaker.

Our task for the evening was to choose our favorite wine. We tasted seven wines, all blinded, three French, three California and one Spanish. Let the tasting begin…finally.

2011 Pascal Jolivet Attitude Rosé $15. The color was very light salmon. Flavors of grapefruit and minerals, a bit of sweetness combine with great acidity. This wine was light in the mouth with abundant flavor. This Loire Valley rosé is a blend of Cabernet Franc, Pinot Noir and Gamay. This was was the favorite wine of the tasting group. It was our favorite as well.

2009 Château Roques Mauriac Rosé $11.50 This copper/salmon-colored wine had faint scents of licorice on the nose. Blackberry and raspberry flavors along with just a bit of tannins gave this wine a bit more weight in the mouth. This Merlot and Cabernet Franc blend from Bordeaux has held its age well. It had a surprising amount of flavor.

2012 Jean-Luc Colombo Cape Bleue Rosé $15. This wine was a very light pink, the lightest color of the group. The nose was a combination of perfume and strawberries. The flavors were bright and tasted like cherries and strawberries. It tasted a little sweet, but had good acidity to balance the sweetness. I also perceived a bit of tannins in this wine. It was a very interesting combination of flavors and textures. This was a close second to the Pascal Jolivet. Produced in Provence, this wine is a combination of Syrah and Mourvèdre.

2010 Veña Ansorena $12. This Spanish Grenache blend was light cranberry in color. Faint scents of lilies were followed by a bit of minerality and tannins that had a slightly bitter finish. There was a bit of a disconnect between the floral nose and the austere flavors in this wine. Maybe it is past its peak.

2011 Stags Leap Winery Napa Valley Amparo Rosé Wine $19.50 This very light ruby wine had an abundantly toasty nose with complex flavors of berries and spice. Slight tannins were perceivable in this full-flavored wine. It would be good company to grilled fish or spicy pasta. ABV 14.1%.

2011 Sobon Estate Rezerve Amador County Rosé Wine $10.75 Light ruby in the glass, this wine had a complex nose of earth and berries. Blackberry and strawberry flavors popped and citrus lingered on the finish. This wine is predominantly Grenache with just a splash of Syrah, only 5%.

2011 Perry Creek Zinman Rose $13.50 The color was light salmon with just a hint of strawberry scents. Flavors were very light, mainly minerality. Grapes are sourced from the Fair Play appellation in the Sierra Foothills of California for this Zinfandel-Syrah blend.

Rosé is generally made to be consumed within a year of release. Flavors tend to be less stable over time due to limited skin-contact during vinification. For this reason, I was surprised at the amount of flavor still showing in the 2009 Chateau Roques Mauriac.

Rosé seems to be fashionable these days. Whether you call it rosé, rosato, rosado or blush (well, maybe not blush, I think that might still has a bit of a negative connotation) it is made in a variety of styles from very dry, to dry, to off-dry, to sweet. As is always the case with wine, there is something for every palate. And every pocketbook, these wines are generally very reasonably priced.

During May and June we begin looking for the new releases of Rosé. It is a fun ritual we enjoy year after year.

Cheers!

The discussion was moderated by Stuart Spencer of the Lodi Winegrape Commission (he is also the winemaker at St. Amant Winery) and Ben Kolber a local winegrower. Ben is the face of LoCA Thoughts on The Wines of Lodi, CA website, where you will find information about Lodi wines and events.

Lodi Rules^TM is the first 3rd-party-certified sustainable winegrowing program in California. The program is certified by Protected Harvest a non-profit organization comprised of environmental leaders that work with the scientific community and grower groups to develop environmentally-friendly and sustainable practices that limit pesticide use, improve soil, water and air-quality.

Certification is based on two components: the Lodi Rules^TM standards and the Pesticide Environmental Assessment System (PEAS). The Lodi Rules^TM standards are divided into six chapters: Business Management, Human Resources, Ecosystem Management, Soil Management, Water Management and Pest Management. The PEAS system measures the impact of organic and synthetic pesticides used and growers may not exceed a maximum number of points using PEAS. Growers are audited annually to verify farming practices.

Lodi Rules^TM was launched in 2005 with 6 vineyards and 1200 acres. Currently, 20,000 acres within the Lodi Appellation and 6,000 acres elsewhere in California are “Certified Green”. Ben indicated he believes he is a better farmer because of these standards and that growers participating in the “Certified Green” program are at the leading edge of the newest farming practices.

Lodi has a long history growing grapes. Since the 1850s wine grapes have been farmed in the area, mostly to supply wineries in other areas. Table grapes have been a significant proportion of the grapes grown in Lodi over the years. Grape growing survived Prohibition and after the repeal of Prohibition it flourished.

The Lodi Appellation was designated in 1986 and in 2006 seven sub-appellations within the Lodi Appellation were recognized. Within the past 15 years, boutique-style wineries have been established. In 2000 there were only 8 wineries in the Lodi area, today there are nearly 80.

Lets see what these sustainably-produced wines have to offer.

2012 Bokisch Vineyards Albariño Terra Alta Vineyard $18. This blend of 95% Albariño 5% Verdelho is the epitome of Markus and Liz Bokisch’s goal to produce Spanish varietal wines in California. This crisp wine has flavors of citrus, melon and minerals with great acidity. It is weightless in the mouth, has outstanding aromatics and a clean finish. Drink this wine by itself, with spicy Thai food, grilled salmon or steamed mussels.

This wine is not only “Certified Green” through Lodi Rules^TM it is also “Certified Organic”. One more thing to appreciate about this well-made wine.

2012 LangeTwins Family Winery and Vineyards Sangiovese Rosé $13. This 100% Sangiovese Rosé is a light strawberry color in the glass. It has an earthy, berry nose which is followed by sweet cherry and berry flavors. The finish is clean thanks to good acidity. This summer-sipper will be great by itself on a hot afternoon or paired with a chicken sausage and white bean ragout (which is how we enjoyed this wine).

The Lang family has been farming for five generations. They are committed to sustainable farming practices and strive to improve the health of their surrounding natural environment.

2011 Michael David Ancient Vine Cinsault $24. This wine is youthful in the glass, it is transparent ruby-violet in color. Dark cherry fruit and spice on the nose is followed by earthy, dark cherry, blackberry and vanilla flavors. Tannins are well-integrated in this light-bodied red wine. This lighter wine is a departure from the bold, very dark wines usually produced by Michael David. It is aged 15 months in 2-3 year old French oak. ABV is only 13.5%.

Planted in 1885, this head-trained, dry-farmed vineyard is Lodi’s oldest producing vineyard. Talk about sustainable farming!

2011 St. Amant Mohr-Fry Ranch Old Vine Zinfandel $18. This wine is dark ruby in the glass. Scents of spicy dark fruit and cedar make for a complex nose. Flavors are rich and ripe with blackberries and plums. Tannins are smooth and well-integrated.

This wine is produced from a blend of vineyard blocks planted in 1941 and 1944. The Mohr-Fry vineyard was one of the first to be certified through Lodi Rules^TM. Production is 2500 cases and it is the winery’s most popular wine.

Now that we are aware of what Lodi Rules^TM is and what the “Certified Green” seal looks like, we can look for it when we consider a wine purchase. When we drink a “Certified Green” wine we are supporting farmers and vintners that take their responsibility to care for the environment seriously. That’s something we should all feel good about.

Happy Earth Day.

Cheers!

Syrah is a natural cross between Mondeuse Blanche and Dureza that most likely occurred in the French Rhône-Alps region. Syrah is most notably grown in the Northern Rhône regions of Côte-Rôtie where it may be blended with up to 20% Viognier and Hermitage where it may be blended with up to 15% Marsanne and Roussanne. In the southern Rhone, including Châteauneuf-du-Pape, Syrah makes up a smaller proportion of the blends. It is also common along the Mediterranean in the Languedoc-Roussillon region where it is primarily used for blending as well.

In Australia Syrah is known as Shiraz, where it is the most widely-planted grape variety. It was introduced with the First Fleet in 1788, but it was not until 1820s that winemaking was successful. GSM, the term for a blend of Grenache, Shiraz and Mourvedre, was coined in Australia, though Shiraz is not used just for blending in Australia.

Australian winemakers have great critical as well as popular success. So much so that others have adopted their spelling of the varietal wine, Shiraz.

Syrah is commonly planted in Spain, Chile, Argentina and less widely in Italy. Washington State, California and to a lesser degree Oregon have planted this Rhône variety as well. The Rhone Rangers is a non-profit organization dedicated to promoting American Rhone varietal wines and has almost 200 winery members from California, Oregon, Washington and New York.

Syrah thrives in a warm climate and prefers well-drained, rocky soil. It buds late and ripens early. Best quality fruit is produced with limited crop quantity and spare watering. Syrah has a very dark color, complex flavors and significant tannins. For these reasons it is a good blending grape. It can make very age-worthy wines on its own as well.

Let’s see what kinds of flavors we perceive in this collection of Syrah. Our mission for the evening is to choose our favorite wine. Not too tough.

2010 Alta Colina Toasted Slope Estate Syrah $38. This inky dark-violet colored wine had scents of sweet dried fruit. The flavors followed with sweet, dark fruit and black pepper. Tannins were significant and a bit grippy. This big wine from Paso Robles cries out for BBQ. This big flavorful wine needs a suitably strong food partner.

2009 Rosenblum Vintners Cuvee $17. Less dense in color than the prior wine, with caramel on the nose and bright, red-fruit flavors with significant tannins and a lighter weight in the mouth. The finish was very long.

2010 Sobon Estate Amador County Syrah $15. This dark-ruby colored wine had and interesting combination of fruit and vegetal scents and flavors. In the glass, scents of dark fruit and dill were followed by ripe, dark-fruit and green tea flavors. Tannins were significant, but not grippy. This wine would be a pleasant companion to pizza, pasta and barbecued pork chops.

2004 Rockblock Del Rio Vineyard Syrah $40. A garnet color in the glass followed with licorice, spice and dark-fruit scents. Flavors of blackberries and dried fruit with significant, grippy tannins had a long finish with a bit of heat. There was a lot of texture to this wine, almost chewy. This wine is produced by Domaine Serene from grapes grown in the Rogue Valley within the Southern Oregon appellation. This was the group’s favorite wine of the evening. It was Pete’s favorite as well.

2010 Cline Sonoma County Syrah $13. This wine was a very light-ruby color in the glass, lighter than I expect for a Syrah. There was a bit of smoke and tart fruit on the nose followed by raspberry and blackberry flavors with very significant tannins and a very light weight in the mouth. The combination of tart fruit and weightlessness in the mouth with great tannins made this my favorite wine of the evening. This is a red wine I will enjoy during the summer with lighter fare. And check-out the Green String seal on the bottle. Cline Cellars farms their grapes in a natural and sustainable manner. That’s a plus.

There was a nice variety of flavors and complexity in this group of wines. Even some reds that will be good for summertime when I generally prefer lighter reds. I had prepared myself for heavier bodied, very ripe red wines, but that was not the case with these wines. There was a nice variety of richness and weight in these wines. And these wines are very reasonably priced. Always a consideration. A good showing for Syrah.

Cheers!

Reference: Wine Grapes by Jancis Robinson, Julia Harding and José Vouillamoz