Favorite wines

[Toadman]

Yellow Tail Syrah's aren't bad.
Ferrari Carano Chardonay out of Alexander Valley, CA is my personal favorite.
Have had some good memories drinking Schwarze Katz out of the Mosel Tal in Deutschland, if you like Rieslings.

[oftpiste]

Ridge = yummy. Period.

I'm a big Paul Draper fan, but I must say I'm not crazy about the way zin - including Ridges - seem to be being made these days. 10 years ago the typical zin profile was rustic, earthy, inky. These days the market seems to want more fruit-bomby zins a la Helen Turly. They're pretty but so jammy. Too much so for me.

Ridge seems to be moving in this direction as well, though not as much as some have. A couple of the recent vintages of Geyserville and Lytton Springs have been closer to this than I liked. I hope they don't forget how it used to be, but of course business is business and they must respond to the consumers.

I now look for Primitivo (zin's parent as you know) when I want the old fashioned Zinfandel experience.

[matanuskaski]

I'm really more of a beer guy beer fiend is more like it.. but I have really been pleased by the wines from bonny doon recently.. The Cardinal Zin is great along with pretty much there whole line up.. and the artwork is I believe done by ralph stedman which is cool in my book

[Tippster]

...Tawny port for starters - check out the small bottles of Yalumba Museum Muscat. Damned impressive for $18. Parker gives it a 98 or some such. I love tawnies.

Muscat is not the same as Port. It's a fortified wine like Port, Madeira, Sherry, and Marsala. It's also its own varietal, unlike Ports which are made from a range of grapes.

[Grange]

I'm not a wine person at all, but visiting family over the holidays I tried a couple different table wines, as my sister called them, and a V.S.O.P cognac. I didn't care for the cognac, but I did like one wine with a brand name Mad Dogs. It's definitely not the same as Mad Dog, which I had a lot of in college.

I also had two-buck Chuck (actually cost 3 bucks) and it was Ok, but not as good as Mad Dogs. I believe the the wines were Cabernet.

So anyone tried it?

[Viva]

Tomorrow night's wine tasting ought to be okay:

2005 Pelissero Barbera Piani
2003 Pelissero Barbaresco Nubiola
2004 Pelissero Long Now
2006 Bodegas Fonatana Mesta Tempranillo
2004 Provenance Merlot
2002 Almvs 7 Red
2004 Levendi Sweetwater Ranch Cabernet
2004 Barberani Polago Red
2002 Baxter Cabernet
2005 Unity by Fisher

[2nd mate]

Malbec. lost of good ones coming in now. Chile is now a second for me to Argentina.
I recently taken to the MacMurry Pino. I think the Mac central coast is the good one of the two Mac pinos, but cant recall. Chateau Nuf-du-pape... perhaps i fucked that one up? All red for me now, not allowed to drink white anymore after a tasting gone bad and bloody last spring.

[Rontele]

Any D'Arenberg Shiraz.

[The Dad]

Any D'Arenberg Shiraz.

... from a few years ago.

These days... not so much. Quality has dropped and prices have risen.

[xtrmjoe]

Just to clarify on the organic issue. Wine made with organic grapes is more common. Organic growing process same rules as food. True organic wine can not have any added sulfur, or the use of animal based products in the processing. Organic wine does not last long and needs to be drank fast upon opening due to oxidation.

I have been living in wine country for 10 years, working in it for 9 years. I am partial to wild yeast and wild malolactic unfinned and unfiltered wines. There is a lot of added shit in wine these days, and subtracted, that most of you have no clue about. Wine is the only food based product with no ingredeants list. WTF? Though Bonny Doon is the first to volunter to do so for the '07 vintage. 99% of wines have these additives, sulfur, yeast, yeast nutrient, DAP, color, water, acid, tannin, enzymes, etc. Most are sterile filtered with RO technology and or heavily filtered with paper pads, finned with Isinglass (a fish extract used in wine and beer making), Bentonite, and some times egg whites. Half are dealcholized, and or De-Volitile Acidity treated. This is just the tip of the iceberg for what can be in your wine.

That being said I dont mind it unless I can taste it, which is quite often. I have worked for several places who use very little to none of the above.
Joseph Swan Vineyards, Russian River (No additives but sulfur)
Londer Vineyards, Anderson Valley (Most vintages nothing but sulfur, sometimes water and acid)
Landmark Vineyards, Sonoma Valley (Pinots no additives but sulfur, whites most vintages nothing, some light filtering on Overlook)

I will be releasing my own label in march FourSight Wines. We have 400 cases of '06 Charles Ranch Pinot Noir and 200 cases of '07 Ferrington Vineyard Sauvignon Blanc, both from Anderson Valley. We made these wines with no additives and no filtering! I am merring in to the Charles family, and now live on the vineyard property. We now now sell grapes to the following
Navarro, Anderson Valley
Schramsberg, Napa Valley
Russian Hill, Russian River
Papapietro Perry, Russian River
Handley Cellars, Anderson Valley

Some of my other favorite producers
DRC, of course my lady worked for there US distributor
Burgundy in general, white and red
Malley, Champagne
Iniskillin, Ice wine from Canada
Roederer, Chamagne and Anderson Valley
My home wine, last year 36 cases Charles Ranch of course, Pinot Noir, Rose, and Late harvest savi b
Woodenhead, Russian River
Harvest Moon, Russian River
Benzinger, Sonoma Valley
Bonny Doon
Ridge, only some now but older vintages 90's were great
Peachy Canyon, Paso Robles
Kenith Volk, Santa Maria
Testarossa, Santa Luchia Hilands
Flowers, Sonoma Coast
McPhail, Russian River
Ant Hill, Russian River
Foris, Oregon
Amity, Oregon
and many more...

Drink up folks this industry needs all the help we can get! And come visit us for the Pinot Noir Festival! Link

[trainnvain]

Just to clarify on the organic issue. Wine made with organic grapes is more common. Organic growing process same rules as food. True organic wine can not have any added sulfur, or the use of animal based products in the processing. Organic wine does not last long and needs to be drank fast upon opening due to oxidation.

I have been living in wine country for 10 years, working in it for 9 years. I am partial to wild yeast and wild malolactic unfinned and unfiltered wines. There is a lot of added shit in wine these days, and subtracted, that most of you have no clue about. Wine is the only food based product with no ingredeants list. WTF? Though Bonny Doon is the first to volunter to do so for the '07 vintage. 99% of wines have these additives, sulfur, yeast, yeast nutrient, DAP, color, water, acid, tannin, enzymes, etc. Most are sterile filtered with RO technology and or heavily filtered with paper pads, finned with Isinglass (a fish extract used in wine and beer making), Bentonite, and some times egg whites. Half are dealcholized, and or De-Volitile Acidity treated. This is just the tip of the iceberg for what can be in your wine.

That being said I dont mind it unless I can taste it, which is quite often. I have worked for several places who use very little to none of the above.
Joseph Swan Vineyards, Russian River (No additives but sulfur)
Londer Vineyards, Anderson Valley (Most vintages nothing but sulfur, sometimes water and acid)
Landmark Vineyards, Sonoma Valley (Pinots no additives but sulfur, whites most vintages nothing, some light filtering on Overlook)

I will be releasing my own label in march FourSight Wines. We have 400 cases of '06 Charles Ranch Pinot Noir and 200 cases of '07 Ferrington Vineyard Sauvignon Blanc, both from Anderson Valley. We made these wines with no additives and no filtering! I am merring in to the Charles family, and now live on the vineyard property. We now now sell grapes to the following
Navarro, Anderson Valley
Schramsberg, Napa Valley
Russian Hill, Russian River
Papapietro Perry, Russian River
Handley Cellars, Anderson Valley

Some of my other favorite producers
DRC, of course my lady worked for there US distributor
Burgundy in general, white and red
Malley, Champagne
Iniskillin, Ice wine from Canada
Roederer, Chamagne and Anderson Valley
My home wine, last year 36 cases Charles Ranch of course, Pinot Noir, Rose, and Late harvest savi b
Woodenhead, Russian River
Harvest Moon, Russian River
Benzinger, Sonoma Valley
Bonny Doon
Ridge, only some now but older vintages 90's were great
Peachy Canyon, Paso Robles
Kenith Volk, Santa Maria
Testarossa, Santa Luchia Hilands
Flowers, Sonoma Coast
McPhail, Russian River
Ant Hill, Russian River
Foris, Oregon
Amity, Oregon
and many more...

Drink up folks this industry needs all the help we can get! And come visit us for the Pinot Noir Festival! Link

Just read the blog.
I'm interested to see how the Gewurtz comes out (love Alsace).
Same vineyard and aspect for the pinot and sb?
Might actally make that festival, sounds good and low key.

Good to see the love for Roederer, will be serving the Brut tomm, drinking L'hermitage!

[Binky]

Nice to see this thread revived...

New Years Eve will bring the following bottles from "on deck" to "at the plate:

1. Veuve Clicquot Brut Rose NV
2. Veuve Clicquot Le Grande Dame Rose '95
3. Cakebread Chardonnay '05
4. Caymus Cabernet '97

[trainnvain]

Nice to see this thread revived...

New Years Eve will bring the following bottles from "on deck" to "at the plate:

1. Veuve Clicquot Brut Rose NV
2. Veuve Clicquot Le Grande Dame Rose '95
3. Cakebread Chardonnay '05
4. Caymus Cabernet '97

YES!! Reims represent! Yum

[willywhit]

I love a good bottle of old grape juice but for 3 for $12 there's some "decent" cheapo stuff out there.
currently quaffin' this
http://www.reasontofreedom.com/crane...alifornia.html

[Tippster]

2. Veuve Clicquot Le Grande Dame Rose '95
3. Cakebread Chardonnay '05
4. Caymus Cabernet '97

That's some High Dollar Grape juice there.

Been drinking a lot of Argentine Malbecs and Australian Shiraz/Shiraz blends this week. Clancy's Gold by Peter Lehman is very tasty, as is the Sarah's Blend from Marquis Phillips. Had a Fess Parker Santa Barbara Cty. Pinot that was pretty good, and a Bordeaux Blend wine from Colorado that surprised the hell outta me... forgot the winery's name but it was very very good.

For Bubbly wines for tonight I would highly recommend the Bollinger NV that's out right now. Lots of yeasty, toasty goodness. If you make Mimosas out of it I will find you and hurt you.

[trainnvain]

For Bubbly wines for tonight I would highly recommend the Bollinger NV that's out right now. Lots of yeasty, toasty goodness. If you make Mimosas out of it I will find you and hurt you.

Yep, Bollinger NV spec cuv got really nice ink from WS recently (as did Argyle for a domestic sparkling)
Delamotte never lets me down (just the brut, although I like the blanc de blanc)
for the price as well.

[Binky]

[QUOTE=Tippster;1610543]That's some High Dollar Grape juice there.

Been drinking a lot of Argentine Malbecs and Australian Shiraz/Shiraz blends this week. QUOTE]

Drank some really good Australian Shiraz's not long ago at a tasting.

Red Nectar was very drinkable, almost velvety in texture.
I really enjoyed the Mitolo Jester. The screw cap was intimidating at first, but I have found that many of the Australian wines are now coming bottled with a screw cap. Nonetheless, it is delicious.
Biggest surprise is the Greg Norman Limecoast Shiraz. Read about it in Spectator and it very good. If you can find the 2003, it is better than other years.
As far as Shiraz blends, I really like the Shafer Relentless.


Thanks for the recommendation on the other bottle of bubbly! I will have to look for it.

[supermodel159]

Au Bon Climat is making the best pinot noir on earth right now

[LegoSkier]

I will be releasing my own label in march FourSight Wines. We have 400 cases of '06 Charles Ranch Pinot Noir and 200 cases of '07 Ferrington Vineyard Sauvignon Blanc, both from Anderson Valley. We made these wines with no additives and no filtering! I am merring in to the Charles family, and now live on the vineyard property. We now now sell grapes to the following
Navarro, Anderson Valley
Schramsberg, Napa Valley
Russian Hill, Russian River
Papapietro Perry, Russian River
Handley Cellars, Anderson Valley

Drink up folks this industry needs all the help we can get! And come visit us for the Pinot Noir Festival! Link

I love the Anderson Valley Pinots! Especially Navarro. Will look for your label when it comes out. I just wish I could have had time to get up there last week when I was up at my parents in Santa Rosa. Got a pretty good haul to restock the rack through:
A. Rafanelli Zin, Cab, and Merlot
Geyser Peak Cab
A couple of different Stryker Cabs
and a few assorted bottles from this awsome store called Bottle Barn in Santa Rosa. I recommend a visit if ever in the area.

[skimoore]

Au Bon Climat is making the best pinot noir on earth right now

Liar. That honor goes to Rochioli.

[ColMan]

Current Pinot favorites - Kosta Browne, Kutch, Eric Kent, August West and Siduri (their $19 Sonoma Coast Pinot is a great deal).

Was out in CA a few weeks back and tasted Jamie Kutch and Eric Kent 2006’s from barrel and they were stunning.

[pechelman]

had a fabulous one NYE with the lady

Some frenchy Bordeaux that tasted like it was mainly cab franc

Something Something Chateau Tour De Pez
1998
29$

it opened up over the course of an hour
really a treat to take the journey with the wine until it mellowed and settled

[Cruiser]

Had some Rosenblum Kick Ranch syrah not too long ago. Big bad mofo. I've brushed my teeth several times since then, but the finish is so long on that wine that I can still taste it...

Tonight it's Bookers though. Sometimes my palate needs a break from wine.

[The Dad]

Au Bon Climat is making the best pinot noir on earth right now

Liar. That honor goes to Rochioli.

I'm with ColMan:

Current Pinot favorites - Kosta Browne, Kutch, Eric Kent, August West and Siduri (their $19 Sonoma Coast Pinot is a great deal).

... particularly on KB and Siduri. Mmmmm.