All Wine and Technical Notes by Event

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Date Event Brand Vineyard/Designation Vintage/Variety AVA, Region PH TA in g/100ml ABV% RS in g/l , Winemaking & Maturation SRP ($,USD) Winemaker
Thursday, October 18 Hotel Californian – Walk Around Tasting and Welcome Dinner Cambria Estate Winery Katherine’s Vineyard 2015, Chardonnay Santa Maria Valley AVA 3.46 0.59 14.4 Katherine’s Vineyard is estate-owned and certified under the CSWA. Soils consist of fossilized seashells, shale, limestone, and sand; the land thrives in cool, maritime influences from the Pacific. Clones: 4, 76, 96, Wente. Aged 6.5 months in 83% French oak, 21% new. 22 Denise Shurtleff
Thursday, October 18 Hotel Californian – Walk Around Tasting and Welcome Dinner Cambria Estate Winery Julia’s Vineyard 2015, Pinot Noir Santa Maria Valley AVA 3.61 0.56 13.7 Julia’s Vineyard is estate-owned and certified under the CSWA. Soils consist of fossilized seashells, shale, limestone, and sand; the land thrives in cool, maritime influences from the Pacific. Clones: 4, 2A, 23, 667, 115, 777, 828. Aged 8.5 months in 100% French oak, 31% new. 25 Denise Shurtleff
Thursday, October 18 Hotel Californian – Walk Around Tasting and Welcome Dinner Cambria Estate Winery Barbara’s Signature Collection Clone 667 2015, Pinot Noir Santa Maria Valley AVA 3.54 0.57 14.6 The cool, coastal vineyard consists of ancient soils with fossilized seashells, shale limestone and sand, with fog-swept vines that have endured since 1970s. Dijon clone 667. 100% Pinot Noir. Barrel aged 13.5 months in 100% French oak, 70% new. 22 Denise Shurtleff
Thursday, October 18 Hotel Californian – Walk Around Tasting and Welcome Dinner Field Recordings 2017, Chenin Blanc Central Coast AVA 3.58 0.52 11.9 Martin Brothers, Shell Creek, and Jurassic Park vineyards. 100% Chenin Blanc. Aged 10 months in mix of oak barrels and stainless steel tanks. 20 Andrew Jones
Thursday, October 18 Hotel Californian – Walk Around Tasting and Welcome Dinner Field Recordings Shell Creek 2016, Chenin Blanc Paso Robles AVA Shell Creek Vineyard: 100 acres planted in 1972, farmed by the Sinton family. 100% Chenin Blanc. Fermented in 100% second fill French oak and aged for 6 months. Only 4 barrels made. 35 Andrew Jones
Thursday, October 18 Hotel Californian – Walk Around Tasting and Welcome Dinner Field Recordings Jurassic Park 2016, Chenin Blanc Santa Ynez Valley AVA Jurassic Park Vineyard: 8 acres planted in 1978, farmed by Ben Merz and Rudy Castillo. Plantings are spaced 11×7. 100% Chenin Blanc. Fermentation in 100% acacia barrels. 6 barrels produced. 35 Andrew Jones
Thursday, October 18 Hotel Californian – Walk Around Tasting and Welcome Dinner Kunin Wines Zero, Jurassic Park 2013, Sparkling Chenin Blanc Santa Ynez Valley AVA 3.06 0.81 12.5 This wine came from one of the oldest vineyards in the Santa Ynez Valley. Located on Firestone’s property in Foxen Canyon, the site is rich in fossils and fossil fuels (hence the name). 100% Chenin Blanc. Limited time on lees and zero dosage to preserve the freshness of the grape and minimize rich, yeasty characteristics. All riddling, bottling, and disgorging was done by hand. 100% whole cluster pressed to tank, cold-settled overnight, then racked off gross lees. Fermented with VL3 yeast, no malo. On lees for 10 months, then disgorged and bottle aged for two years. 40
Thursday, October 18 Hotel Californian – Walk Around Tasting and Welcome Dinner Kunin Wines Jurassic Park 2015, Chenin Blanc Santa Ynez Valley AVA 3.38 0.714 13 This wine came from one of the oldest vineyards in the Santa Ynez Valley. Located on Firestone’s property in Foxen Canyon, the site is rich in fossils and fossil fuels (hence the name). The vines are head pruned. 100% Chenin Blanc. 100% whole cluster pressed to tank, cold-settled overnight, then racked off gros lees. Fermented with VL3 yeast and aged in barrel for 11 months (neutral French oak), no malo. Sterile filtered before bottling. 26
Thursday, October 18 Hotel Californian – Walk Around Tasting and Welcome Dinner Kunin Wines Pape Star 2015, Red Blend Central Coast AVA (Santa Barbara) 3.82 0.512 14.3 Vineyards: Alisos, Larner, Camp 4, Curtis, and Santa Barbara Highlands. 50% Grenache, 34% Mourvedre, 10% Syrah, 6% Cinsault. 100% destemmed into 1.5 ton open top fermenters, punched down by hand 2-3 times daily. Pressed and fermented to dryness (with D-254 yeast strain, an isolate from the Rhône Valley), settled, then racked to neutral oak barrels and aged 10 months. 28
Thursday, October 18 Hotel Californian – Walk Around Tasting and Welcome Dinner L.A. Lepiane Wines Walker Vineyard 2014, Barbera Santa Ynez Valley AVA 14.2 The 5 acre Walker Vineyard sits between Alamo Pintado Rd. and Alamo Pintado Creek in the heart to the Santa Ynez Valley. Sustainably farmed. 100% Barbera. A portion of the Barbera (85%) was destemmed and allowed to ferment on top of whole cluster fruit without adding commercial yeast. The 1.5 ton bin was gently punched down twice daily until alcoholic fermentation was completed. The must remained in the fermenter for a total of 25 days, then gently basket pressed. Aged 22 months in 4 neutral barrels. 28 Alison Thompson
Thursday, October 18 Hotel Californian – Walk Around Tasting and Welcome Dinner L.A. Lepiane Wines Black Oak Vineyard 2014, Grenache Santa Barbara County AVA 14.2 The 10 acre Black Oak Vineyard is just north of Alisos Canyon Rd. in the Los Alamos Valley. Meticulously farmed by hand, this vineyard is an ideal site for Grenache – slightly warmer than the Santa Maria Valley to the north, yet cooler than the Santa Ynez Valley to the south – so that the fruit ripens evenly over a long growing season. 100% Alban clone. 100% Grenache. The grapes were hand picked in the early morning hours and processed the same day (65% whole cluster). The fruit underwent a 5 day cold soak with gentle pigeage, then spontaneous alcoholic fermentation. Skin maceration for 30 days, then gently basket pressed into a 600L barrel. Aged 22 months in neutral wood, no filtering or fining. 38 Alison Thompson
Thursday, October 18 Hotel Californian – Walk Around Tasting and Welcome Dinner L.A. Lepiane Wines Sisquoc Vineyard 2013, Nebbiolo Santa Barbara County AVA 14.2 The 300 acre Sisquoc Vineyard sits along the Sisquoc River, 14 miles east of Santa Maria. 100% Michet clone. 100% Nebbiolo. These grapes were destemmed with spontaneous alcoholic fermentation. The 1 ton bin was gently punched down twice daily until alcoholic fermentation was completed. The must remained in the fermenter for a total of 35 days, then gently basket pressed. Aged 33 months in a 600L neutral barrel. 45 Alison Thompson
Thursday, October 18 Hotel Californian – Walk Around Tasting and Welcome Dinner La Voix Winery Here & Heaven 2016, Chardonnay Sta. Rita Hills AVA 80% John Sebastiano Vineyard, 20% Rancho Santa Rita. Clones: majority Wente 43, with some 96 and 76. Spontaneous ferment with native yeasts in mostly neutral French oak barrels, aged in the same for 11 months. 55 Steve Clifton
Thursday, October 18 Hotel Californian – Walk Around Tasting and Welcome Dinner La Voix Winery Rebel Rebel 2015, Pinot Noir Central Coast AVA Quinta Del Mar Vineyard is planted exclusively to Pinot Noir. Dijon clones 115 and 777. Fermented in open-top fermenters and held for 28 days with extended maceration (10% whole cluster fruit). Gently pressed directly to barrel, aged 22 months in French oak, 10% new. 45 Steve Clifton
Thursday, October 18 Hotel Californian – Walk Around Tasting and Welcome Dinner La Voix Winery Satisfaction 2015, Pinot Noir Sta. Rita Hills AVA Kessler-Haak Vineyard. Early morning harvest. Clones: Pommard and 2A. Fermented in open-top fermenters, 32 days extended maceration. 25% whole cluster, gently pressed directly to barrel, and aged 22 months in French oak, 10% new. 75 Steve Clifton
Thursday, October 18 Hotel Californian – Walk Around Tasting and Welcome Dinner Lo-Fi Jurassic Park Vineyard 2017, Chenin Blanc Santa Ynez Valley AVA Vine on own roots. Clone unknown. Whole cluster pressed to tank, settled 48 hours prior to racking to barrel. Fermented with native yeasts, followed by full malo by naturally occurring bacteria. No sulfur used at pressing. Aged 8 months in neutral French oak barrels. Racked once prior to hand bottling. Total of 35 ppm so2 added without filtration. 26 Mike Roth
Thursday, October 18 Hotel Californian – Walk Around Tasting and Welcome Dinner Lo-Fi Coquelicot Vineyard 2017, Cabernet Franc Santa Barbara County AVA Hand harvested and organically grown; soils are Ballard gravelly fine sandy loam. Clones: 332 and Tinaquaic on 3309 rootstock. No destemming or crushing. Pumped over once daily, then sealed again in fermenter and gassed using carbon dioxide. Fermented with native yeasts, followed by full malo by naturally occurring bacteria. Fermented for 12 days, pressed to tank, settled, then racked to barrel the following day. Racked twice prior to bottling. Total of 35ppm so2 added without filtration. Aged 10 months. 28 Mike Roth
Thursday, October 18 Hotel Californian – Walk Around Tasting and Welcome Dinner Lo-Fi Coquelicot Estate 2017, Malbec Santa Ynez Valley AVA Hand harvested and organically grown; soils are Positas fine sandy loam over clay and gravel. No destemming or crushing. Pumped over once daily, then sealed again in fermenter and gassed using carbon dioxide. Fermented with native yeasts, followed by full malo by naturally occurring bacteria. No sulfur used at crusher and racked 3 times prior to bottling. Total of 40 ppm so2 added without filtration in keeping with our minimalist (lo-fi) philosophy. Aged 6 months in 100% French oak barrels (4+ years old), with 80% aged 2 months in concrete tank. 28 Mike Roth
Thursday, October 18 Hotel Californian – Walk Around Tasting and Welcome Dinner Pence Vineyards & Winery Estate 2016, Chardonnay Sta. Rita Hills AVA 13.4 Field blend of 6 different clonal selections. The vines are north-facing so they receive less sunlight, and are grown in a mixture of ocean sedimentary soils: diatomaceous and calcareous. The ocean fossil soils provide an intriguing mineral and saline thread to the wine. Barrel fermented and aged 16 months in 25% new French oak puncheons. Full malo and no bâtonnage. 24 Stephen Pence
Thursday, October 18 Hotel Californian – Walk Around Tasting and Welcome Dinner Pence Vineyards & Winery Estate 2016, Pinot Noir Sta. Rita Hills AVA 13.5 Organically farmed with grapes sourced from every block, representing multiple orientations planted to 9 different clonal selections on clay soils. 20% whole-cluster fermented. Aged 9 Months in 20% French oak. 28 Stephen Pence
Thursday, October 18 Hotel Californian – Walk Around Tasting and Welcome Dinner Pence Vineyards & Winery Unum Estate 2016, Pinot Noir Sta. Rita Hills AVA 13.5 Sourced from our oldest vines – only 2 acres of Dijon clone 667. Planted in 2005, this block enjoys a perfect south-facing orientation on thick, dense clay soils. 20% whole-cluster fermented. Aged 14 months in 33% new French oak. 60 Stephen Pence
Thursday, October 18 Hotel Californian – Walk Around Tasting and Welcome Dinner Dierberg Dierberg Vineyard 2016, Chardonnay Santa Maria Valley AVA 13.2 Aged 15 months, 20% new oak (400L vessels). 32 Tyler Thomas
Thursday, October 18 Hotel Californian – Walk Around Tasting and Welcome Dinner Star Lane Star Lane Vineyard 2015, Cabernet Sauvignon Happy Canyon, Santa Barbara AVA 14.4 80% Cabernet Sauvignon 9% Petit Verdot 6% Merlot 3% Malbec, 2% Cabernet Franc. Aged 22 months, 50% new French oak. 50 Tyler Thomas
Thursday, October 18 Hotel Californian – Walk Around Tasting and Welcome Dinner Star Lane Astral 2014, Cabernet Sauvignon Happy Canyon, Santa Barbara AVA 14.5 80% Cabernet Sauvignon, 9% Petit Verdot, 6% Merlot, 3% Malbec, 2% Cabernet Franc. Aged 22 months, 50% new French oak. 120 Tyler Thomas
Thursday, October 18 Hotel Californian – Walk Around Tasting and Welcome Dinner Niven Family – Zocker 2016, Grüner Veltliner Edna Valley AVA 3.23 0.652 13.5 Paragon Vineyards in the Edna Valley is a mere 5.4 miles for the Pacific Ocean. Soils are volcanic remnants with clay loam and rocky maritime sediment. Fermented in stainless steel tanks at 58°F for 4 weeks. No malo. 20
Thursday, October 18 Hotel Californian – Walk Around Tasting and Welcome Dinner Niven Family – Tangent Stone Egg 2017, Albariño Edna Valley AVA 3.34 0.749 14.4 Grapes for this wine were grown on the rolling slopes of vineyards in the Edna Valley, one of the coolest and longest growing seasons in the state. Fermented, then aged 9 months on the lees in a concrete egg-shaped tank. No malo. 32
Thursday, October 18 Hotel Californian – Walk Around Tasting and Welcome Dinner Niven Family – Tangent Clone 530 2016, Sauvignon Blanc Edna Valley AVA 3.09 0.73 13.8 Paragon Vineyard in Edna Valley was originally planted in 1973. The Pacific Ocean is 5 miles to the West creating a cool climate and one of the longest growing seasons in the state. Sauvignon Blanc clone 530. Cold tank fermented for 3 weeks at 86°F. 32
Thursday, October 18 Hotel Californian – Walk Around Tasting and Welcome Dinner Niven Family – Baileyana S-BAR 2016, Chardonnay Edna Valley AVA 3.36 0.715 14.8 Paragon Vineyards in the Edna Valley is a mere 5.4 miles for the Pacific Ocean. Soils are Diablo series, volcanic remnants with clay loam and rocky maritime sediment. Fermented in 60% new French oak for 22 days. Aged 9 months sur lie, again in 60% new French oak. 42
Thursday, October 18 Hotel Californian – Walk Around Tasting and Welcome Dinner Niven Family – Baileyana S-BAR 2016, Pinot Noir Edna Valley AVA 3.46 0.587 14.8 Paragon Vineyards in the Edna Valley is a mere 5.4 miles for the Pacific Ocean. Soils are Diablo series, volcanic remnants with clay loam and rocky maritime sediment. Fermented in open top fermenter for 13 days at 82°F. Aged 9 months in 30% new French oak, 15% Saignée. 42
Thursday, October 18 Hotel Californian – Walk Around Tasting and Welcome Dinner Niven Family -Ture Myth 2014, Cabernet Sauvignon Paso Robles AVA 3.85 0.55 14.5 Average vine age over 20 years. Clones: 4, 6, 8 and 337. Fermented in closed and open top fermenters at 82-85°F. Aged 18 months in a mix of French and American new oak barrels. 24
Thursday, October 18 Hotel Californian – Walk Around Tasting and Welcome Dinner Local Beer
Friday, October 19 Sta. Rita Hills Tasting Domaine de la Côte Memorious 2016, Pinot Noir Sta. Rita Hills AVA 100% whole cluster, aged 14 months in barrel. 60 Sashi Moorman
Friday, October 19 Sta. Rita Hills Tasting Domaine de la Côte Bloom’s Field 2016, Pinot Noir Sta. Rita Hills AVA Bloom’s Field vineyard benefits from iron-rich clay top soils and marine sedimentary sub soils. 100% whole cluster, aged 14 months in barrel. 70 Sashi Moorman
Friday, October 19 Sta. Rita Hills Tasting Domaine de la Côte La Côte 2016, Pinot Noir Sta. Rita Hills AVA 100% whole cluster, aged 14 months in barrel. 90 Sashi Moorman
Friday, October 19 Sta. Rita Hills Tasting Tyler Wenzlau Vineyard 2016, Pinot Noir Sta. Rita Hills AVA 13 Organically farmed. Vineyard is 7 miles from the Pacific Ocean and on the western edge of the Sta. Rita Hills AVA. Destemmed into 2-5 ton open top fermenters, native fermentation begins after 4-5 days. Gently extracted using both punch downs and pump overs. Pressed into tank once dry and quickly settled before entering French oak barrels (30% new). On lees for 12-14 months, racked and blended, then back in barrel for another few months before bottling. 65 Justin Willett
Friday, October 19 Sta. Rita Hills Tasting Mail Road Wines Mt. Carmel 2016, Pinot Noir Sta. Rita Hills AVA Clones: 828, Mt. Carmel, 667, Swan, and Pommard. Gentle extraction, 12-14% saignée with a 6-day cold soak. Fermentation with 6% whole cluster and 12-14 days on the skins. Aged in once and twice used French oak barrels. 100 Matt Dees
Friday, October 19 Sta. Rita Hills Tasting The Hilt The Old Guard 2016, Pinot Noir Sta. Rita Hills AVA Sanford & Benedict Vineyard (clone Mt. Eden) and Radian Vineyard (clone 667). Aged 12 months in 10% new, 90% neutral French oak. 40% whole cluster. 65 Matt Dees
Friday, October 19 Sta. Rita Hills Tasting The Hilt The Vanguard 2016, Pinot Noir Sta. Rita Hills AVA Sanford & Benedict Vineyard. Warm sites with wind protection. Clones: 50% Mt. Eden and 50% Martini. Aged 12 months in 30% new, 70% neutral French oak. 100% destemmed, with 14 days on skins. 65 Matt Dees
Friday, October 19 Sta. Rita Hills Tasting Tyler Sanford & Benedict 2016, Pinot Noir Sta. Rita Hills AVA 13.2 Own rooted vineyard planted in 1971. Soil is Elder Botella clay loam full of chert and shale. Mt. Eden clone. 100% French oak barrels, native yeast, no fining or filtering. 80 Justin Willett
Friday, October 19 Sta. Rita Hills Tasting Tyler La Encantada 2016, Pinot Noir Sta. Rita Hills AVA 13 Vineyard planted in 2000, organic farming. Soil is Elder clay loam over shale. Clone 4. 100% French oak barrels, native yeast, no fining or filtering. 52 Justin Willett
Friday, October 19 Sta. Rita Hills Tasting Sanford Sanford & Benedict Vineyard Founders’ Vines 2016, Pinot Noir Sta. Rita Hills AVA 3.63 0.6 13.2 Sustainably farmed, own rooted vines planted in 1973. Oldest Pinot Noir in Santa Barbara County. 12 ft x 6 ft spacing, quadrilateral (4-cane) system. Sanford & Benedict Vineyard. Aged 14 months in French oak (30% new), 100% malo. 115 Steve Fennel
Friday, October 19 Lunch at Domaine de la Côte Vineyard Brewer – Clifton 2015, Chardonnay Sta. Rita Hills AVA 14 This blend is comprised of 3D, Machado, Acin and Hapgood vineyards. Each vineyard lot is handled separately and in a completely uniform fashion at the winery. Only neutral barrels are employed, whole cluster pressed Chardonnay. No promotion of prohibition of malo. 65 Greg Brewer
Friday, October 19 Lunch at Domaine de la Côte Vineyard Brewer – Clifton 3D 2015, Chardonnay Sta. Rita Hills AVA This Chardonnay block is comprised of five clonal selections (4, 76, Hyde, Mount Eden, and Wente) on a gentle west-facing slope on sandy loam soil. Inaugural release from our first “ground to glass” undertaking. 36 Greg Brewer
Friday, October 19 Lunch at Domaine de la Côte Vineyard Chanin Sanford & Benedict Vineyard 2016, Chardonnay Sta. Rita Hills AVA 13.5 Sustainable farming, 46-year-old vines planted on silica rich rock soils. Among last grapes to be picked for this producer (beginning Sep). Hand picked, destemmed into open top tanks, 5 day cold soak, punch down during fermentation, after 17 days, drained & pressed, racked to French Oak (228L) barrels (30% new) $110 Steve Fennell
Friday, October 19 Lunch at Domaine de la Côte Vineyard Holus Bolus The Joy Fantastic 2016, Chardonnay Sta. Rita Hills AVA 3.4 13.2 <1 Chardonnay clones Mt. Eden and 76. The vineyard is a 5 acre planting of Chardonnay, Pinot Noir, and Syrah – located at the western edge of Sta. Rita Hills. It is planted on steep south facing hillside with clay-loam soils rich in diatomaceous earth. The vineyard is organically farmed, previously used as a cow pasture. Hand harvested and pressed upon reception at the winery. The juice was settled overnight and then placed in neutral French oak barrels. Native fermentation in barrel, then aged 11 months before bottling without filtration. 50 Peter Hunken and Amy Christine MW
Friday, October 19 Lunch at Domaine de la Côte Vineyard Longoria Fe Ciega Vineyard 2014, Chardonnay Sta. Rita Hills AVA 3.49 0.61 13.9 From Fe Ciega vineyard, less than 1 acre planted in 2008 to Mt. Eden clone. Whole-cluster pressed and settled for 24 hours before being transferred to French oak barrels (26% new) for fermentation and aging. 74% malo. 50 Rick Longoria
Friday, October 19 Lunch at Domaine de la Côte Vineyard Lutum Sanford & Benedict Vineyard 2014, Chardonnay Sta. Rita Hills AVA 3.37 14 Soils are gazos clay loam, on a 15-30% slope. Harvested on 2 separate days, one week apart, for optimal ripeness. Pressed into French oak barrels (42% new), barrel-aged for 12 months, racked, and lightly fined. 52 Gavin Chanin
Friday, October 19 Lunch at Domaine de la Côte Vineyard Mail Road Wines Mt. Carmel Vineyard 2014, Chardonnay Sta. Rita Hills AVA 3.2 0.75 Own rooted vines (Wente and Mt. Carmel clones), planted in 1990. 30% malo; aged in 30% new French oak, 40% neutral, and 30% stainless steel. 100 Matt Dees
Friday, October 19 Lunch at Domaine de la Côte Vineyard Melville Estate – Clone 76 Inox 2017, Chardonnay Sta. Rita Hills AVA 12.3 Clone 76. 40 Ron Melville
Friday, October 19 Lunch at Domaine de la Côte Vineyard Melville Estate 2015, Chardonnay Sta. Rita Hills AVA 14 Clones: 4, 76, 95 Mount Eden, Hanzell, Hudson, Wente, and Melville. Aged in neutral barrel (10-20 year old French oak). No malo. Sur lie aging, no stirring. 32 Ron Melville
Friday, October 19 Lunch at Domaine de la Côte Vineyard Sandhi 2016, Chardonnay Sta. Rita Hills AVA 12.5 Composed of declassified Bentrock Chardonnay alongside fruit from the Domaine de la Côte Estate and Rinconada Vineyard. Indigenous fermentation. Aged 10 months in 500L puncheons (20% new) and 6 months in tank. 30 Raj Parr
Friday, October 19 Lunch at Domaine de la Côte Vineyard Sandhi Bentrock 2016, Chardonnay Sta. Rita Hills AVA 12.5 Bentrock is the producer’s westernmost Chardonnay vineyard, planted in 2007. This north facing site sits atop shale and silica based soils. Indigenous fermentation. Aged 10 months in 500L puncheons (20% new) and 6 months in tank. 50 Raj Parr
Friday, October 19 Lunch at Domaine de la Côte Vineyard Sandhi Sanford & Benedict Vineyard 2016, Chardonnay Sta. Rita Hills AVA 12.5 Sourced from the original 1971 plantings, these own rooted vines represent the first vines planted in the region. The iconic north facing site has clay rich topsoil over silica and limestone. Indigenous fermentation. Aged 10 months in 500L puncheons (20% new) and 6 months in tank. 45 Raj Parr
Friday, October 19 Lunch at Domaine de la Côte Vineyard Sanford Sanford & Benedict Vineyard 2014, Chardonnay Sta. Rita Hills AVA 3.37 14 Vines are planted to slope of 15-30% gradient; soils are gazos clay loam. Pressed into French oak barrels (42% new), aged 12 months, racked, and lightly fined. The wine was then returned to barrel for a couple of months before bottling. Unfiltered. 50 Steve Fennel
Friday, October 19 Lunch at Domaine de la Côte Vineyard Sanford Sanford and Benedict 2015, Chardonnay Sta. Rita Hills AVA 3.4 0.6 12.5 Sanford & Benedict Vineyard, established in 1971. Oldest (own rooted) Chardonnay vines in Santa Barbara County. Gently whole cluster pressed and fermented in French oak, aged 15 months with occasional lees stirring. Selection of only 10 barrels for this bottling. 48 steve Fennel
Friday, October 19 Lunch at Domaine de la Côte Vineyard The Hilt Vanguard 2015, Chardonnay Santa Barbara County AVA 3.19 0.76 13.6 Sanford & Benedict (clone S&B), Bentrock (clone 76, 95), Solomon Hills (clone 95, 96), Bien Nacido (clone Wente), Radian (clone 95). Vine age: 8-45 years old. Aged 11 months in French oak (90% new, 10% neutral) barrels) then 6 months in stainless steel. Cooler sites are aged in the new oak with more malo (40% malo total). 55 Matt Dees
Friday, October 19 Lunch at Domaine de la Côte Vineyard Tyler Sanford and Benedict 2016, Chardonnay Sta. Rita Hills AVA 13 Sustainable farming. Soil is elder chert and shale over clay. Mt. Eden clone. French oak puncheons, native yeast, no fining or filtering. 60 Justin Willett
Friday, October 19 Santa Barbara County Rhône Varietal Tasting A Tribute to Grace Murmur Vineyard 2016, Grenache Santa Maria Valley AVA 3.48 14.2 Murmur Vineyard: among the coolest sites in California for Grenache. South-facing, clone 362. Two picks: one 15% whole cluster, the other 25% whole cluster. Native fermentation with foot treading twice daily over 13 days. Aged 9 months on lees in neutral French oak, racked, and bottled (10 months total barrel aging). 30 Angela Osborne
Friday, October 19 Santa Barbara County Rhône Varietal Tasting A Tribute to Grace Santa Barbara Highlands Vineyard 2015, Grenache Santa Barbara County AVA 3.72 13.8 Santa Barbara Highland Vineyard, located at 3,000 feet elevation. Soils are a combination of decomposed granite and clay loam. 78% whole cluster, native fermentation, foot-treading twice daily over 16 days of fermentation. Spontaneous secondary fermentation in barrel. Aged 11 months in French barrique (17% new). 45 Angela Osborne
Friday, October 19 Santa Barbara County Rhône Varietal Tasting Potek Demetria Vineyard 2014, Grenache Santa Ynez Valley AVA Biodynamic farming. 100% hand harvested and 100% whole cluster fermentation – stomped by foot once daily and pressed after an extended skin maceration of about 45 days. Aged in neutral French oak, only racked just before bottling. 40 Dave Potter
Friday, October 19 Santa Barbara County Rhône Varietal Tasting Potek Mormann Vineyard 2015, Syrah Sta. Rita Hills AVA Vineyard planted in 1999 and 2001, located in the northwest corner of Sta. Rita Hills AVA. Vines grow on what is essentially a beach sand dune. Two clones of Syrah are hand picked at the end the season (November). Both clones crushed in the same tank (50% whole cluster). 50 Dave Potter
Friday, October 19 Santa Barbara County Rhône Varietal Tasting Ojai Duvarita 2014, Syrah Santa Barbara County AVA 13.5 Vinified in open top fermenters, then aged 18 months in neutral French oak 50 Adam Tolmach
Friday, October 19 Santa Barbara County Rhône Varietal Tasting Ojai Solomon Hills 2014, Syrah Santa Maria Valley AVA 13.5 100% Syrah. Aged in 100% neutral french oak barrels for 19 months 65 Adam Tolmach
Friday, October 19 Santa Barbara County Rhône Varietal Tasting Stolpman Hilltops 2016, Syrah Ballard Canyon AVA 14.4 Limestone crown of Hilltops blocks B5-B7. High density plantings at 2,400 vines/acre. 100% Syrah. 30% whole cluster, no sulfur added throughout fermentation in open top concrete fermenters. Aged in 500L French oak puncheons, 50% new. 55 Pete Stolpman
Friday, October 19 Santa Barbara County Rhône Varietal Tasting Stolpman L’Avion 2016, Roussanne Ballard Canyon AVA 13.9 90% Roussanne, 10% Chardonnay. Destemmed and crushed prior to fermentation. Natural fermentation in 500L puncheons, 75% new. 30 Pete Stolpman
Friday, October 19 Dinner at Stolpmans Villa Angeli Potek 2014, Blanc de Blanc Sta. Rita Hills AVA Mormann Vineyard in Sta. Rita Hills AVA 100% Chardonnay. After pressing, juice is cold settled overnight and then racked to barrels for preminary fermentation and aging. Aged 8 months in oak and partial malo is allowed. Lees stirring during the first few months of elevage. Traditional method, this wine was aged en tirage in bottle for 3 years before disgorging (November, 2016). 65 Dave Potter
Friday, October 19 Dinner at Stolpmans Villa Angeli A Tribute to Grace Vie Caprice Vineyard 2015, Grenache Santa Ynez Valley AVA 3.57 13.7 Vie Caprice Vineyard is 1.94 acres planted in 2007 and organically farmed. Soils are sandy loam. Alban clone. 50% whole cluster fermention, foot treading twice daily during 13-day fermentation. Pressed to barrel, spontananeous malo. 11 months total aging in french barrique (20% new) 42 Angela Osborne
Friday, October 19 Dinner at Stolpmans Villa Angeli Jonata Le Sangre de Jonata 2015, Syrah Santa Ynez Valley AVA 15 The Syrah vineyard is planted at 1,815 vines/acre with yields between 2.45-2.55 per acre. Clones: 383 (50%) and 470 (50%). The Viognier vineyard is planted with the same density as the Syrah but yields are .91 tons per acre. 97% Syrah, 3% Viognier. 10% whole cluster, 16-24 days on the skins, co-fermented. Aged in French oak (350L, 500L, and 600L, 25% new).
Friday, October 19 Dinner at Stolpmans Villa Angeli Kunin Wines Stolpman Vineyard 2016, Syrah Ballard Canyon AVA 3.7 0.56 13.4 Massal Selection clones from the Stolpman Vineyard in Ballard Canyon. Whole cluster fermentation in 1-ton open-top fermenters, punch downs by hand 2-3 times daily. Once fermented dry, the wine was pressed, settled, then racked to barrel. Commercial strains of yeast were used, including D-254 (Rhône). 55 Megan Eng
Friday, October 19 Dinner at Stolpmans Villa Angeli Ojai Presidio (Duvarita) 2006, Syrah Santa Barbara County AVA 14.5 100% Syrah. Aged 11 months in French oak (20% new). 90 Adam Tolmach
Friday, October 19 Dinner at Stolpmans Villa Angeli Stolpman Estate 2016, Syrah Ballard Canyon AVA 14.1 Vineyard components: block 5 and 6 of the western and lower faces, ridge of Hilltops block B, and portions of originals blocks 1 and 2. 50% whole cluster, 50% destemmed. 100% fermented in concrete (14 days average length). Foot trod initially then circulated via pump-overs multiple times daily, then 2-4 punch-downs for duration of native fermentation. No sulfur added during primary fermentation. Free fun juice only, no press wine. Aged 9 months in neutral French cigar (300L) and puncheon (500L), unfiltered. 30 Pete Stolpman
Friday, October 19 Dinner at Stolpmans Villa Angeli Storm Wines Slide Hill Vineyard 2016, Syrah Edna Valley AVA 3.54 0.62 13 Slide Hill is located 7 miles from the Pacific. Soils are gravelly loam, farmed biodynamically with naturally low yields. Clone UCD1 on rootstock 101-14. 15% whole cluster with a 6-day cold soak and 14 days of maceration on the skins. Basket pressed (gravity flow) and aged 17 months on lees in neutral oak. No fining or filtration. 45 Ernst Storm
Friday, October 19 Dinner at Stolpmans Villa Angeli Stolpman Para Maria 2017, Red Blend Santa Barbara County AVA 14.1 Sourced from vineyards farmed by Ruben Solorzano in a 50/50 partnership with Stolpman. 80% Syrah, 20% Petit Verdot. Mix of whole-cluster and destemmed fruit, crushed, with fermentation in stainless steel tanks (40% carbonic maceration). Aged 9 months in neutral oak barrels. 22 Kyle Knapp
Saturday, October 20 Bien Nacido Tasting – Miller Family – Seated Tasting Bien Nacido Bien Nacido Estate 2016, Chardonnay Santa Maria Valley AVA 13 Soils are varied: Elder and Chamise shyla loams with Pleasanton sandy loam, containing shales, uplifted marine volcanics, and limestone. Hand harvest at night. Whole cluster pressed, barrel fermented with native yeast with malo. Sur lie aging for 18 months in French oak, 25% new. Unfiltered. Trey Fletcher
Saturday, October 20 Bien Nacido Tasting – Miller Family – Seated Tasting Bien Nacido Bien Nacido Estate 2015, Pinot Noir Santa Maria Valley AVA 13.5 Soils are varied: Elder and Chamise shyla loams with Pleasanton sandy loam, containing shales, uplifted marine volcanics, and limestone. Hand harvest at night. Fermented with native yeast with malo. Aged 16 months in French oak; 40% new. Unfiltered. Trey Fletcher
Saturday, October 20 Bien Nacido Tasting – Miller Family – Seated Tasting Bien Nacido & Solomon Hills Bien Nacido Estate 2015, Syrah Santa Maria Valley AVA 13.5 Soils are Los Osos clay loam and Franciscan shale over marine volcanics. Hand harvest at night. 98% Syrah, 2% Viognier. Whole cluster pressed. Barrel fermented with native yeast with malo. Sur lie aging for 16 months in French oak; 20% new. Unfiltered. Trey Fletcher
Saturday, October 20 Bien Nacido Vineyard Walk Around Tasting at the Adobe Au Bon Climat Hildegard Bien Nacido 2015, White Blend Santa Maria Valley AVA 3.49 13.5 Pinot Gris (Block 12 of Bien Nacido), low yielding with intense concentration. 50% Pinot Gris, 40% Pinot Blanc, 10% Aligote. Aged 24 months in François Frères French oak, blended, and released. 35 Jim Clendenen
Saturday, October 20 Bien Nacido Vineyard Walk Around Tasting at the Adobe Au Bon Climat 35th Anniversary 2015, Pinot Noir Santa Maria Valley AVA Block 11 of the Bien Nacido Vineyard, planted on a steep hillside with southwest exposure. Block selection of isolated clone 667. Aged over 2 years in 100% new French oak. 75 Jim Clendenen
Saturday, October 20 Bien Nacido Vineyard Walk Around Tasting at the Adobe Clendenen Family “Bricco Buon Natale” Bien Nacido 2013, Nebbiolo Santa Maria Valley AVA 13.5 Nebbiolo planted at Bien Nacido Vineyard in 1994 for the Clendenen Family. Clones Lampia and Michet, with proper pruning methods to control yields and improve quality. Grapes destemmed and fermented in 5-ton open-top fermenters with punchdowns twice daily, pressed at dryness. Aged 6 months in 500L barrels (33% new), and racked once per year. No filtering or fining before bottling, then 1 year in bottle before release. 35 Jim Clendenen
Saturday, October 20 Bien Nacido Vineyard Walk Around Tasting at the Adobe Duckhorn – Migration Bien Nacido 2016, Chardonnay Santa Maria Valley AVA 3.27 0.64 14.1 The Bien Nacido Vineyard was established in 1973. Soils have abundant limestone. Aged 10 months in 100% French oak (35% new), 75% MLF. 56 Mike Waller
Saturday, October 20 Bien Nacido Vineyard Walk Around Tasting at the Adobe Duckhorn – Calera Bien Nacido 2015, Pinot Noir Santa Maria Valley AVA 3.52 0.68 14.8 From the Bien Nacido vineyard (2015 is the debut vintage for this producer). Vines (Clone 777 on Q Block Chico rootstock) planted in 2002 to 12×5 spacing with a southern aspect (9-15% slope). The soils are Elder shale loam. Whole-berry destemmed and fermented with native yeasts in open-top fermenters for 14 days, then pressed, settled overnight, and gravity-fed to barrels. Aged 18 months (no racking) in French oak barrels (50% new). 48 Mike Waller
Saturday, October 20 Bien Nacido Vineyard Walk Around Tasting at the Adobe Ojai Bien Nacido 2016, Chardonnay Santa Maria Valley AVA 13 Aged 11 months in 100% neutral French oak barrels. 35 Adam Tolmach
Saturday, October 20 Bien Nacido Vineyard Walk Around Tasting at the Adobe Ojai Bien Nacido 2014, Pinot Noir Santa Maria Valley AVA 13 Aged 15 months in French Oak Barrels (15% new) 45 Adam Tolmach
Saturday, October 20 Bien Nacido Vineyard Walk Around Tasting at the Adobe Presqu’ile Bien Nacido 2013, Pinot Noir Santa Maria Valley AVA 3.81 0.513 12.8 100% Bien Nacido Vineyard. Clones: Mt. Eden and Pommard. 100% Pinot Noir. 100% whole cluster, aged 18 months in French oak (50% new). Unfiltered and Unfined. 68 Cameron Portter
Saturday, October 20 Bien Nacido Vineyard Walk Around Tasting at the Adobe Presqu’ile Bien Nacido 2016, Pinot Noir Santa Maria Valley AVA 3.75 0.55 12.8 100% Bien Nacido Vineyard. Pommard clone. 100% Pinot Noir. 10% whole cluster, aged 11 months in neutral French oak, 6 months in stainless steel. Unfiltered and unfined. 62 Cameron Porter
Saturday, October 20 Bien Nacido Vineyard Walk Around Tasting at the Adobe Qupé Bien Nacido Hillside Estate 2014, Roussanne Santa Maria Valley AVA 13.5 “Custom” block within Bien Nacido Vineyard, planted in 1997 using the Tablas Creek clone from Ch. de Beaucastel. Steep, west-facing slopes give a cool climate and lots of sunshine. Whole-cluster pressed, chilled overnight, then pumped directly to barrel on lees. Fermentation and aging in 1-year-old François Frères Burgundy barrels. 100% malo in barrel, lees-aging for the first 12 months, racked, fined, and aged an additional 6 months in neutral oak (18 months total), not filtered. 40 Bob Lindquist
Saturday, October 20 Bien Nacido Vineyard Walk Around Tasting at the Adobe Qupé Bien Nacido Hillside Estate 2014, Syrah Santa Maria Valley AVA 13.5 From the Z block at Bien Nacido Vineyard, planted in 1992 on a southwest facing hillside. First “custom” planting at Bien Nacido. 33% whole cluster in open top fermenters with manual punchdowns twice daily until fermented dry (10-12% saignée barrel fermentation). Aged 22 months in François Frères barrels, first year 60% new, then racked, blended, and returned to neutral barrels. Selection of 15 favorite barrels for bottling. 40 Bob Lindquist
Saturday, October 20 Bien Nacido Vineyard Walk Around Tasting at the Adobe Tyler Bien Nacido, Old Vine 2015, Pinot Noir Santa Maria Valley AVA 13.2 Organically farmed and planted in 1973 (own rooted). Soils are Elder series shaly loam. Destemmed to 2-5 ton open top fermenters, native fermentation starting after 4-5 days. Gently extracted using both punch downs and pumpovers. Pressed to tank once dry and quickly settled before going down to barrels (50% new). Aged on lees for 12-14 months, racked and blended, then aged in barrel another 3-4 months before bottling. No fining or filtering. 65 Justin Willett
Saturday, October 20 Bien Nacido Vineyard Walk Around Tasting at the Adobe Tyler Bien Nacido, W Block 2015, Chardonnay Santa Maria Valley AVA 13 Organically farmed and planted in 1973 (own rooted). Soils are Elder series shaly loam. Whole cluster pressed to tank, settled briefly before being moved to another tank. After fermentation is active (with native yeasts), the juice goes down to barrels and puncheons with no more then 15% new oak. No bâtonnage, full malo. Left on lees for 10 months before back to tank for an additional 5 months of aging. Lightly filtered. 50 Justin Willett
Saturday, October 20 Lunch at Au Bon Climat/Qupé Winery Calera Mt. Harlan 2016, Aligoté Mt. Harlan AVA 3.28 0.61 12.7 Vines planted in 2004 and 2007, 6×10 spacing, southwest and northern exposures. Rootstocks are St. George on limestone soils. Whole cluster pressed and racked by gravity to neutral barrels after overnight settling. Barrel fermentation with indigenous yeasts, followed by 100% malo. Aged 6 months in neutral oak and stainless steel, blended, then bottled after a very light filtration. 35
Saturday, October 20 Lunch at Au Bon Climat/Qupé Winery Clendenen Family Le Bon Climat 2017, Aligoté Santa Maria Valley AVA 12.5 Hand picked, hand sorted. Whole cluster pressed and settled for two days. Aged 10 months in barrel and bottled with light fining and filtration. 18 Jim Clendenen
Saturday, October 20 Lunch at Au Bon Climat/Qupé Winery Au Bon Climat Nuits-Blanches au Bouge – Harmony 2001, Chardonnay Santa Maria Valley AVA 3.4 0.7 14.5 Bien Nacido “K” Block site (estate farmed since 1990), with 4 acres planted to clones 76 and 96. Fermentation over 14 months, with equivalent time spent for malo. Jim Clendenen
Saturday, October 20 Lunch at Au Bon Climat/Qupé Winery Alma Rosa El Jabali 2016, Chardonnay Sta. Rita Hills AVA 14.5 El Jabali is an organically certified site located on the home ranch, est. 1983. Alluvial soils with deficit irrigation. Clone 72. Night-harvest. Whole clusters sent directly to press, fermented with selected yeasts in 50% French oak barrels and 50% stainless steel. Aged on lees for 16 months and batonnage in wood (40% new). 45 Richard Sanford/Nick de Luca
Saturday, October 20 Lunch at Au Bon Climat/Qupé Winery Bien Nacido & Solomon Hills Solomon Hills Estate 2016, Chardonnay Santa Maria Valley AVA 13 Solid are Garey series; a marine based, wind deposited loamy sand that at one time was part of the sea bed. Hand harvested at night and whole cluster pressed, barrel fermented with native yeast with malo. Aged sur lie for 16 months in French oak; 25% new. Unfiltered. Trey Fletcher
Saturday, October 20 Lunch at Au Bon Climat/Qupé Winery Ojai Bien Nacido 2002, Chardonnay Santa Maria Valley AVA Adam Tolmach
Saturday, October 20 Lunch at Au Bon Climat/Qupé Winery Clendenen Family 2003, Nebbiolo Santa Maria Valley AVA Long fermentation and extended fermentation (min 1 month). Extended barrel age. Jim Clendenen
Saturday, October 20 Lunch at Au Bon Climat/Qupé Winery Alma Rosa Bentrock 2016, Pinot Noir Sta. Rita Hills AVA 14.5 Bentrock Vineyard, located on the far western edge of Santa Rosa corridor. Clone 828 (faux) planted on 101-14 rootstock. 100% destemmed into stainless steel tanks. After a 3 day cold soak, fermented with selected yeasts (total 28 days on skins). Aged 16 months in 40% new French oak. Unfined and unfiltered. 65 Richard Sanford/Nick de Luca
Saturday, October 20 Lunch at Au Bon Climat/Qupé Winery Alma Rosa El Jabali 2015, Pinot Noir Sta. Rita Hills AVA 14.1 El Jabali is an organically certified site located on the home ranch, est. 1983. Alluvial soils with deficit irrigation. Mt. Eden clone. Night-harvest. 100% destemmed into stainless steel tanks for a 3 day cold soak and 5 days of fermentation (total 21 days on skins). Aged 16 months in 50% new French oak, one racking. Unfined and unfiltered. 65 Richard Sanford/Nick de Luca
Saturday, October 20 Lunch at Au Bon Climat/Qupé Winery Au Bon Climat Knox Alexander 2003, Pinot Noir Santa Maria Valley AVA Fruit primarily from newest Pinot Noir planting, block 11 (planted 1998), at the Bien Nacido Vineyard, as well as some fruit from Le Bon Climat. Spur pruned with drip irrigation. Clones: 115, 667, 777, and two older clones – Jackson and Swan. Destemmed whole berries pumped into 1,000 gallon open-top tanks with pumpovers during 2-day cold soak. Yeast is added to start fermentation and punch downs are done by hand, twice daily at least. Pressing directly to barrel with very little settling. Aged 18 months in French François Frères barrels (75% new). Jim Clendenen
Saturday, October 20 Lunch at Au Bon Climat/Qupé Winery Presqu’ile Presqu’ile Vineyard 2016, Pinot Noir Santa Maria Valley AVA 3.78 0.56 13 Presqu’ile Vineyard. Clones: 777, Mt. Eden, and 115. 100% Pinot Noir. 5% whole cluster, aged 11 months in French oak (10% new), 6 months in stainless steel. Unfined and unfiltered. 62 Cameron Porter
Saturday, October 20 Lunch at Au Bon Climat/Qupé Winery Qupé Bien Nacido Hillside Estate 2007, Roussanne Santa Maria Valley AVA “Custom block” within Bien Nacido Vineyard, planted in 1997 using the Tablas Creek clone from Ch. de Beaucastel. Steep, west-facing slopes (5 acres) give a cool climate and lots of sunshine. Harvested in 2 lots, whole cluster pressed into a tank and chilled overnight, then to barrels. Fermentation and aging in 1-year-old François Frères Burgundy barrels. Lees-aging for the first 12 months, racked, fined, and aged an additional 6 months in neutral oak (for 18 months total), not filtered. Bob Lindquist
Saturday, October 20 Lunch at Au Bon Climat/Qupé Winery Qupé Bien Nacido “X Block” 20th Anniversary 2001, Syrah Santa Maria Valley AVA
Saturday, October 20 Lunch at Au Bon Climat/Qupé Winery Tyler Bien Nacido “Block N” 2014, Pinot Noir Santa Maria Valley AVA 12.6 Organically farmed and planted in 1973 (own rooted). Soils are Elder series shaly loam. Destemmed to 2-5 ton open top fermenters, native fermentation begins after 4-5 days. Gently extracted using both punch downs and pumpovers. Pressed to tank once dry and quickly settled before going down to barrels (50% new). On the lees for 12-14 months, racked and blended, then back down to barrel for another 3-4 months before bottling. No fining or filtration. 75 Justin Willett
Saturday, October 20 MW Challange Wine One
Saturday, October 20 MW Challange Wine Two
Saturday, October 20 MW Challange Wine Three
Saturday, October 20 MW Challange Wine Four
Saturday, October 20 MW Challange Wine Five
Saturday, October 20 MW Challange Wine Six
Saturday, October 20 MW Challange Wine Seven
Saturday, October 20 MW Challange Wine Eight
Saturday, October 20 Phenolics Seminar at Daou Vineyards Daou Vineyards and Winery Estate, Soul of a Lion 2015, Red Blend Adelaida District AVA, Paso Robles 14.7 2,200 feet elevation, steep slopes. Aged 22 months in 100% new French oak. 110 Daniel Daou
Saturday, October 20 Phenolics Seminar at Daou Vineyards Daou Vineyards and Winery Estate 2016, Cabernet Sauvignon Adelaida District AVA, Paso Robles 14.7 2,200 feet elevation, steep slopes. Aged 20 months in 80% new French oak. 95 Daniel Daou
Saturday, October 20 Phenolics Seminar at Daou Vineyards Justin Isosceles Reserve 2012, Red Blend Paso Robles AVA 3.77 0.66 14.5 79% Cabernet Sauvignon 15% Merlot 2% Cabernet Franc 2% Malbec, 2% Petit Verdot. Stainless Steel open and closed top tanks with UV43 yeast twice daily pump overs and 17 days of skin contact – 24 months in 100 new french oak barrels 70 Scott Shirley
Saturday, October 20 Phenolics Seminar at Daou Vineyards Clos Solène L’insolent 2015, Red Blend Paso Robles AVA 3.7 0.58 14.9 From 3 different vineyards at yields of .5 tons per acre due issues at flowering. 72% Cabernet Sauvignon, 28% Petit Verdot. Fermented in large puncheons for 5 weeks and aged in 225L oak barrels for 23 months. 105 Guillaume Fabre
Saturday, October 20 Phenolics Seminar at Daou Vineyards L’Aventure Estate Couvée 2011, Red Blend Paso Robles AVA 100% estate fruit with very low yields of 1.5-2 tons per acre. 48% Syrah, 28% Cabernet Sauvignon, 24% Petit Verdot. Aged 15 months in 90% new French oak with deep and light toast (10% 1-year-old oak). n/a Stephan Asseo
Saturday, October 20 Phenolics Seminar at Daou Vineyards Vina Robles Suendero 2013, Red Blend Paso Robles AVA 3.52 0.74 14.8 Adelaida Springs Ranch vineyard is located in the western hills of the Paso Robles AVA. 12 miles from the coast with elevation of 1,700 feet. 71% Cabernet Sauvignon, 20% Petit Verdot, 9% Malbec. Gently pressed into small lot fermenters with frequent pump overs and punch downs then into French oak barrels. Varietals were blended at 8 months of barrel aging and aged for another 12 months 60 Kevin Willenborg
Saturday, October 20 Dinner at Daou Vineyards Austin Hope 2016, Cabernet Sauvignon Paso Robles AVA 15 Small selected blocks in Creston, Estrella, Adelaida, El Pomer, and Geneseo Districts of Paso Robles. Aged 18 months in 75% new French oak. 50
Saturday, October 20 Dinner at Daou Vineyards Daou Vineyards and Winery Estate, Soul of a Lion 2012, Cabernet Sauvignon Adelaida District AVA, Paso Robles 14.5 2,200 feet elevation, steep slopes. Aged 22 months in 100% new French oak. 125 Daniel Daou
Saturday, October 20 Dinner at Daou Vineyards Eberle Reserve 1997, Cabernet Sauvignon Paso Robles AVA 3.62 0.62 14 <.2 Aged 24 months in French coopered American oak barrels in the naturally cool caves below the winery. 75
Saturday, October 20 Dinner at Daou Vineyards J. Lohr Signature 2014, Cabernet Sauvignon Creston District AVA, Paso Robles 14.5 Beck Vineyard is located at 1,700 feet above early morning fog. Clone 337 planted to 110R rootstock on calcareous soils. Berry-sorted into 6 ton open-top tanks for fermentation. 5 day maceration, then early pressing to 100% new French oak. Aged 17 months. 100
Saturday, October 20 Dinner at Daou Vineyards Justin Isosceles Reserve 2009, Red Blend Paso Robles AVA 3.7 0.66 15.5 Fermented in stainless steel open-top tanks and closed top tanks, 16 days with UV-43 yeast. Pump overs wiere performed twice daily during fermentation. Maturation was 16 days including fermentation. Aged 24 months in 100% new French oak barriques. 84 Scott Shirley
Saturday, October 20 Dinner at Daou Vineyards L’Aventure Estate 2005, Cabernet Sauvignon Paso Robles AVA Located in the Willow Creek District: 100% estate fruit with low yields of 2 tons per acre. Aged 15 months in 100% new French oak with deep and light toasts. n/a Stephan Asseo
Saturday, October 20 Dinner at Daou Vineyards Clos Solène Harmonie 2015, Red Blend Paso Robles AVA 3.75 0.56 15.6 Mostly head trained Grenache and VSP trellising for Mourvèdre and Syrah. Tighter spacing of 1,500-2,100 vines per acre. 60% Grenache, 26% Mourvedre, 12% Syrah. Fermented with 20% whole cluster and vinified mostly in barrels. Aged mostly in neutral oak, with 85% in larger barrels (400-500L). 85 Guillaume Fabre
Saturday, October 20 Dinner at Daou Vineyards Vina Robles Creston Valley Vineyard 2014, Petite Sirah Paso Robles AVA 3.89 0.59 15.5 Creston Valley Vineyard is located southeast of Paso Robles. Shallow soils with abundance of limestone. Fruit was crushed into stainless steel tanks for fermentation and then into a mix of French and Hungarian oak barrels to complete malo. Unfined and unfiltered. 46 Kevin Willenborg
Saturday, October 20 Western After Party Firestone Beer
Saturday, October 20 Western After Party Alta Colina 12 O’Clock High Estate 2016, Viognier Adelaida District AVA, Paso Robles 3.76 0.58 14.6 Family-owned, organically farmed Alta Colina Vineyard. Easly morning harvest. Juice racked into 500L neutral French oak puncheon, 228L barrel, and 75 gallon stainless steel barrel for fermentation (24 days). No malo. Aged 16 months in barrel, with occasional lees stirring during first 4 months. Filtered. 38 Bob Tillman
Saturday, October 20 Western After Party Alta Colina GSM Estate Reed Rhone Blend 2013, Red Blend Adelaida District AVA, Paso Robles 3.72 0.6 15.1 Family-owned, organically farmed Alta Colina Vineyard. Syrah is Toasted Slope clones and Mourvedre is clone 369. 68% Grenache, 20% Mourvedre, 12% Syrah. Each variety fermented and barreled-down separately, then tasted and combined at 9 months. Aged 18 months sur-lie in 100% French oak (Grenache – no new oak, Mourvèdre – 25% new oak, Syrah – 67% new oak). No fining or filtration. 48 Bob Tillman
Saturday, October 20 Western After Party Alta Colina Block 2 Bio Estate 2015, Syrah Adelaida District AVA, Paso Robles 3.78 0.56 14.3 Family-owned Alta Colina Vineyard. Block 2 makes up half of the Toasted Slope, farmed organically since 2005. Clones: ENTAV-383 and -174. Aged 17 months sur lie in 100% French oak (67% new). No fining or filtration. 50 Bob Tillman
Saturday, October 20 Western After Party Ancient Peaks 2016, Cabernet Sauvignon Paso Robles AVA 3.73 0.62 14.1 Southern most vineyard in the Paso Robles AVA, 14 miles from the Pacific Ocean 83% Cabernet Sauvignon, 14% Petit Verdot, 3% Petite Sirah. Gentle destemming with cold soak for 48 hours prior to fermentation. After fermentation, racked to a combination of French and American oak barrels where it was aged for 16 months prior to blending and bottling. 22 Mike Sinor
Saturday, October 20 Western After Party Ancient Peaks 2014, Petite Sirah Paso Robles AVA 3.72 0.62 15 Only non-estate wine, warmer site with 50°F temperature swings from day to night. Vineyard is planted with progressive high density spacing. 100% Petite Sirah. 100% hand harvested and destemmed, must was pumped over 3 times daily. Aged 22 months in French (60%) and American (40%) oak barrels 36 Mike Sinor
Saturday, October 20 Western After Party Ponte Family Estates Winery (CSWA) 2017, Arneis Temecula Valley AVA 3.3 14.2 Stainless steel fermentation and aging. Light lees. Finished and bottled in approximately 8 months. 31
Saturday, October 20 Western After Party Saracina Vineyards Unoaked (CSWA) 2017, Chardonnay Mendocino County AVA 3.61 0.65 13.2 Chardonnay is sourced from the original Fetzer family blocks of 30+ year old vines. Viognier from the east bank of the Russian River. 97% Chardonnay, 3% Viognier. The fruit was whole cluster pressed, settled, and fermented to dryness entirely in stainless steel. Malo was inhibited to keep the wine fresh and bright. The wine remained on primary lees for just less then 2 months prior to blending to retain the pure expression of fruit. 20 Alex MacGregor
Saturday, October 20 Western After Party Marimar Estate Vineyards & Winery “Rosaleda” Doña Margarita Vineyard (CSWA) 2017, Rosé of Pinot Noir Sonoma Coast AVA, Sonoma County The Doña Margarita Vineyard is 20 sustainably farmed acres located on the Bohemian Highway, between Freestone and Occidental in the Sonoma Coast AVA. The Pacific Ocean is only 6 miles away. Pommard clone. The grapes were gently whole-cluster pressed and cold fermented in stainless steel tanks at 55°F. 35
Saturday, October 20 Western After Party Wente Vineyards Riva Ranch (CSWA) 2016, Pinot Noir Arroyo Seco AVA, Monterey 3.55 0.62 14.5 The gravelly-loam soils found in Arroyo Seco, Monterey are rich with shale and limestone deposits. 8 clones of Pinot Noir are farmed: Pommard, martini, 114, 115, 777, 828 and 77. This wine was fermented in small stainless steel tanks and pumped over twice daily to maximize extraction. Aged 16 months in 50% new French oak and 50% neutral oak barrels. 30
Saturday, October 20 Western After Party Hope Family Quest 2016, Red Blend Paso Robles AVA 3.76 0.62 14.5 57% Cabernet Sauvignon, 23% Merlot, 15% Petit Verdot, 5% Petite Sirah. Varietals are harvested and fermented separately and then barreled into American oak barrels. Racked twice during aging then blended together and put into 65% new American oak barrels for an additional 3 months before being bottled (filtered). 27
Saturday, October 20 Western After Party J. Lohr Arroyo Vista 2016, Chardonnay Arroyo Seco AVA, Monterey 3.42 0.7 14.5 0.45 Grown in the heart of the windswept and cool Arroyo Seco AVA of Monterey County. Loamy sand and gravelly loam soils of the Elder series are intermixed and underlain by “Greenfield potatoes” – stones that resemble potatoes in size, absorbing heat during the day and radiating on the vines after sunset. These stones limit root growth to 3-5 feet of soil. Hand-harvested. Fermentation in barrel for an average of 21 days. For malo, juice was co-inoculated with FrootZen yeast for 24 hours, followed by the addition of CY3079 yeast, and lastly with the Lactoeros SB3 strain of malolactic bacteria. Aged in barrel sur lie for 14 months in French oak, 49% new. 25 Kristen Barnhisel
Saturday, October 20 Western After Party J. Lohr Estates Wildflower 2017, Valdiguié Arroyo Seco AVA, Monterey 3.3 0.68 12.9 0.5 The Valdiguié is grown on Chualar loam soils. Stainless steel fermented, 67% traditional red wine fermentation to 85°F (5 days on skins) and 33% light press from carbonic maceration (15 days on skins). Aged 4 months in stainless steel tanks prior to bottling. 10 Steve Peck
Saturday, October 20 Western After Party kukkula Aatto 2015, Red Blend Adelaida District AVA, Paso Robles 3.9 0.56 15.7 Organic, dry-farmed. Soil consists of heavy clay and porous sedimentary rock. 45% Counoise, 36% Mourvedre, 19% Grenache. Native yeast fermentation in stainless steel with a week-long cold soak, 30-day total maceration. Aged 18 months in 500L French oak puncheons (50% new, 50% second-use). Racked once at time of blending, no fining or filtering. 40 Kevin Jussila
Saturday, October 20 Western After Party kukkula Noir 2015, Red Blend Adelaida District AVA, Paso Robles 3.9 0.62 15.1 Organic, dry-farmed. Soil consists of heavy clay and porous sedimentary rock. Syrah is Tablas Creek clone C. 89% Syrah, 11% Counoise. Native yeast fermentation in stainless steel with a week-long cold soak, 30-day total maceration. Aged 18 months (Syrah in 225L and Counoise in 500L) French oak puncheons (50% new, 50% second-use). Blends finished in 225L barrels until bottling; no fining or filtering. 50 Kevin Jussila
Saturday, October 20 Western After Party kukkula Sisu 2014, Red Blend Adelaida District AVA, Paso Robles 3.8 0.55 15.1 Organic, dry-farmed. Soil consists of heavy clay and porous sedimentary rock. Syrah is Tablas Creek Clone C. 50% Syrah, 30% Mourvedre, 20% Grenache. Native yeast fermentation in stainless steel with a week-long cold soak, 30-day total maceration. Aged 18 months (Syrah in 225L, Mourvedre/Grenache in 500L) French oak puncheons (50% new, 50% second-use). Blends finished in 225L barrels until bottling; no fining or filtering. 50 Kevin Jussila
Sunday, October 21 Tablas Creek Rhone Component Tasting Tablas Creek Vineyard Esprit Blanc de Tablas 2016, White Blend Adelaida District AVA, Paso Robles 13 75% Roussanne, 18% Grenache Blanc, 7% Picpoul Blanc Neil Collins
Sunday, October 21 Tablas Creek Rhone Component Tasting Tablas Creek Vineyard 2016, Roussanne Adelaida District AVA, Paso Robles 12.7 35 Neil Collins
Sunday, October 21 Tablas Creek Rhone Component Tasting Tablas Creek Vineyard 2017, Grenache Blanc Adelaida District AVA, Paso Robles 13.4 Neil Collins
Sunday, October 21 Tablas Creek Rhone Component Tasting Tablas Creek Vineyard 2017, Picpoul Blanc Adelaida District AVA, Paso Robles 12.8 30 Neil Collins
Sunday, October 21 Tablas Creek Rhone Component Tasting Tablas Creek Vineyard Esprit de Tablas 2016, Red Blend Adelaida District AVA, Paso Robles 14.5 46% Mourvèdre, 31% Syrah, 18% Grenache, 5% Counoise Neil Collins
Sunday, October 21 Tablas Creek Rhone Component Tasting Tablas Creek Vineyard 2016, Mourvèdre Adelaida District AVA, Paso Robles 12.3 40 Neil Collins
Sunday, October 21 Tablas Creek Rhone Component Tasting Tablas Creek Vineyard 2016, Grenache Adelaida District AVA, Paso Robles 14.3 40 Neil Collins
Sunday, October 21 Tablas Creek Rhone Componet Tasting Tablas Creek Vineyard 2016, Counoise Adelaida District AVA, Paso Robles 13.5 35 Neil Collins
Sunday, October 21 Tablas Creek Rhone Component Tasting Tablas Creek Vineyard Barrel Sample 2017, Syrah Adelaida District AVA, Paso Robles Neil Collins
Sunday, October 21 Lunch at Tablas Creek Denner 2015, Grenache Willow Creek District AVA, Paso Robles 3.74 14.8 100% estate vineyard in the Willow Creek District of Paso Robles. 85% Grenache 2% Roussanne 1% Viognier. Foot stomped during 7 day cold soak then feral co-fermented with daily delestages early on, later moving to lighter extraction. 2 week total maceration. Fermented with 30% whole clusters. Aged 15 months in 6,500L puncheons and 2,225L barriques. 100% neutral French oak bottled unfiltered. 70 Anthony Yount
Sunday, October 21 Lunch at Tablas Creek Denner Dirt Worshipper 2016, Syrah Central Coast AVA 3.84 14.7 30% Estate Willow District, Paso Robles; 25% Duravita, Santa Ynez Valley; 25% Bassetti, San Luis Obispo County; 10% Edna Valley, 8% Stolo, San Luis Obispo County; and 2% Boulder, San Luis Obispo County, 97% Syrah, 2% Roussanne, 1% Viognier. Delestages once daily with ice during a 5-day cold soak, then feral fermented with twice daily delestages. 3-week total maceration, 42% whole cluster. Unfiltered. Aged 20 months in French oak barriques and cigars,12% new. 75 Anthony Yount
Sunday, October 21 Lunch at Tablas Creek Epoch Sensibility 2015, Grenache Paso Robles AVA 3.68 0.55 15.5 Grenache: clones Alban and 362. 96% Grenache, 4% Syrah Fermented in concrete and stainless steel tanks (23% whole cluster). Aged 18 months in 14% concrete egg and 86% in neutral French puncheons. 75 Jordan Fiorentini
Sunday, October 21 Lunch at Tablas Creek Epoch 2012, Tempranillo Paso Robles AVA 3.81 0.64 15.5 1.4 94% Tempranillo, 6% Grenache – Fermented in Stainless Steel tanks – 15% whole cluster – agred for 19 months in 66% new French oak barrels 65 Jordan Fiorentini
Sunday, October 21 Lunch at Tablas Creek Giornata 2017, Fiano San Miguel District AVA, Paso Robles 13.5 Nightingale Ranch Vineyard, San Miguel District, Paso Robles. Sustainably farmed. Soils are the Nacimiento Compex made of silty clay loam, weathered rocks from calcareous shale and sandstone are present. 800 feet elevation, 15-30% slope on the hills. 80% Fiano, 13% Trebbiano and 7% Falanghina. Neutral stainless-steel vessels and native fermentation. The wine is processed untouched through alcoholic and partial malolactic fermentation, then filtered and bottled. 30 Brian Terrizzi
Sunday, October 21 Lunch at Tablas Creek Giornata Luna Matta Vineyard 2014, Nebbiolo Paso Robles AVA 13.6 Luna Matta Vineyard has been certified organic since 2010. Much of the property is dry farmed with soils consisting of a thin layer of clay loam over calcareous substrate. 100% Nebbiolo. Aged 24 months in French oak (10% new) and 6 months in bottle prior to release. Native fermentation. 45 Brian Terrizzi
Sunday, October 21 Lunch at Tablas Creek Kinero Royal Nonesuch Farm 2016, Red Blend York Mountain AVA, Paso Robles 3.67 14.6 100% estate. Cold soaked for 7 days with twice daily pumpovers, then wild fermented in concrete tanks with twice daily delestages. 3-week total maceration. Fermented 25 whole cluster Unfiltered. – Aged for 22 months in neutral 500L oak puncheons 55 Anthony Yount
Sunday, October 21 Lunch at Tablas Creek Kinero The Rustler, James Berry Vineyard 2015, Roussanne Willow Creek District AVA, Paso Robles 3.59 14.2 James Berry Vineyard Soaked on skins and stems for 24 hours before being pressed whole cluster. Fermented in concrete egg using wild yeast, then racked into used Hungarian oak puncheons. Aged on lees 15 months, complete malo. Bottled without fining or filtration. 35 Anthony Yount
Sunday, October 21 Lunch at Tablas Creek Tablas Creek Vineyard Esprit de Beaucastel Blanc 2006, White Blend Adelaida District AVA, Paso Robles 14.5 70% Roussanne, 25% Grenache Blanc and 5% Picpoul Blanc. Neil Collins
Sunday, October 21 Lunch at Tablas Creek Tablas Creek Vineyard Dianthus 2017, Rosé Adelaida District AVA, Paso Robles 14.1 49% Mourvedre, 39% Grenache, 12% Counoise. 30 Neil Collins
Sunday, October 21 Lunch at Tablas Creek Tablas Creek Vineyard Esprit de Beaucastel 2003, Red Blend Adelaida District AVA, Paso Robles 14.8 50% Mourvedre, 27% Syrah, 16% Grenache, 7% Counoise. Neil Collins
Sunday, October 21 Lunch at Tablas Creek Paíx Sur Terre Kiler Grove Vineyard 2017, Ugni Blanc Willow Creek District AVA, Paso Robles Whole cluster pressed and barrel fermented with champagne yeast. Aged 2 months in 100% stainless steel. 29 Ryan Pease
Sunday, October 21 Lunch at Tablas Creek Paíx Sur Terre The Other One, Glenrose Vineyard 2016, Mourvèdre Adelaida District AVA, Paso Robles 100% whole cluster fermentation with punch downs, only 15 days on skins. Aged 14 months in neutral French oak barrels. 55 Ryan Pease
Sunday, October 21 Ridge Tasting with Paul Draper Ridge Monte Bello 1965, Cabernet Sauvignon Santa Cruz Mountains AVA 11.6
Sunday, October 21 Ridge Tasting with Paul Draper Ridge Monte Bello 1975, Cabernet Sauvignon Santa Cruz Mountains AVA 11.9 96% Cabernet Sauvignon, 4% Merlot.
Sunday, October 21 Ridge Tasting with Paul Draper Ridge Monte Bello 1985, Cabernet Sauvignon Santa Cruz Mountains AVA 13.1 93% Cabernet Sauvignon, 7% Merlot.
Sunday, October 21 Ridge Tasting with Paul Draper Ridge Monte Bello 1995, Red Blend Santa Cruz Mountains AVA 12.5 Farmed between elevations of 2,300-2,600 feet. The soils are fractured limestone overlaid with decomposing Franciscan green stone mixed with clay/loam. Yields: 1-2 tons per acre. 69% Cabernet Sauvignon, 18% Merlot, 10% Petit Verdot, 3% Cabernet Franc.
Sunday, October 21 Ridge Tasting with Paul Draper Ridge Monte Bello 2005, Red Blend Santa Cruz Mountains AVA 13.4 Farmed between the elevations of 1,300-2,660 feet. The soils are fractured limestone overlaid with decomposing Franciscan green stone mixed with clay/loam. The vines are head-trained, cane-pruned, vertical trellis, vertical shoot positioned and yields of 1 ton per acre. 70% Cabernet Sauvignon, 22% Merlot 6% Petit Verdot, 2% Cabernet Franc. Gentle destemming, no crushing (in 36 separately fermented lots, roughly half the berries remained unbroken). Natural-yeast for primary and secondary fermentations. Pressed at 8 days on average. Aged in air dried American (94% new) and French (6% new) oak.
Sunday, October 21 Ridge Tasting with Paul Draper Ridge Monte Bello 2015, Red Blend Santa Cruz Mountains AVA 13.5 Farmed between the elevations of 1,300-2,660 feet. The soils are fractured limestone overlaid with decomposing Franciscan green stone mixed with clay/loam. The vines are head-trained, cane-pruned, vertical trellis, vertical shoot positioned and yields of 1 ton per acre. Hand-harvested, estate-grown grapes. 77% Cabernet Sauvignon, 11% Merlot, 7% Petit Verdot, 5% Cabernet Franc. Destemmed, 100% whole berries, utomated berry sorting, and fermented on the native yeasts. Pressed at eleven days with natural malo. Selection of 22 of 25 Monte Bello parcels. Aged 16 months in barrel (94% new air-dried oak, 6% one year old; 97% American oak, 3% French oak). Minimum effective sulfur: 35 ppm at crush, 65 ppm during aging. Pad filtered at bottling.
Sunday, October 21 Ridge Tasting with Paul Draper Ridge Geyserville 2013, Red Blend Geyserville AVA, Sonoma County 14.7 Located 3 miles south of the town of Geyserville on the western edge of Alexander Valley. Soils are gravelly loam at an elevation of 200 feet with Southern exposure. 73% Zinfandel, 17% Carignane, 9% Petite Sirah, 1% Mourvèdre.
Sunday, October 21 Ridge Tasting with Paul Draper Ridge Lytton Springs 2013, Red Blend Dry Creek AVA, Sonoma County 14.3 Lytton Springs is located on the eastern edge of the Dry Creek AVA in Sonoma County. Lytton East: 42 acres of 130 year old Zinfandel, Petite Sirah, Grenache, Carignane. Lytton West: 33 acres of 66 year old Zinfandel, Grenache, Carignane. Predominance of gravelly clay; gravelly clay loam on hillsides. 74% Zinfandel,16% Petite Sirah, 8% Carignane, 2% Mourvèdre. Fermentation: Petite Sirah was whole berry fermented, all others full crush. 100% Natural primary and secondary; pressed at 8 days. Aged 14 months in 100% air-dried American oak barrels (20% new; 60% one, two, and three years old; 20% four years old).
Sunday, October 21 Ridge Tasting with Paul Draper Ridge Geyserville 1995, Red Blend Geyserville AVA, Sonoma County 14.2 Located 3 miles south of the town of Geyserville on the western edge of Alexander Valley. Soils are gravelly loam at an elevation of 200 feet with southern exposure. 62% Zinfandel, 18% Petite Sirah, 15% Carignan, 5% Mourvèdre. Fermented in small tanks with 40% submerged below the surface of the liquid. The remaining skins were allowed to float; with juice pumped over.
Sunday, October 21 Ridge Tasting with Paul Draper Ridge Lytton Springs 1999, Red Blend Dry Creek AVA, Sonoma County 14.5 Lytton Springs is located on the eastern edge of the Dry Creek AVA in Sonoma County. Lytton East: 42 acres of 130 year old Zinfandel, Petite Sirah, Grenache, Carignane. Lytton West: 33 acres of 66 year old Zinfandel, Grenache, Carignane. Predominance of gravelly clay; gravelly clay loam on hillsides. 70% Zinfandel, 17% Petite Sirah, 10% Carignane, 3% Mourvèdre. Fermented with the grape skins held below the surface of the liquid. The complementary varietals fermented with the floating cap of skins. Aged 15 months in American air dried oak.
Sunday, October 21 Dinner at Ridge Monte Bello Ridge Monte Bello 2015, Chardonnay Santa Cruz Mountains AVA Organically farmed between the elevations of 1,300-2,660 feet. The soils are fractured limestone overlaid with decomposing Franciscan green stone mixed with clay loam. The vines are head-trained, cane-pruned, vertical trellis, and vertical shoot positioned with yields of 1.6 tons per acre. Hand-harvested, estate-grown Whole cluster pressed; fermented on the native yeasts, followed by full malo on the naturally occurring bacteria. Barrel fermentation and aging in oak; minimum effective sulfur for this wine (30 ppm at the press, 46 ppm over the course of aging); bottled without filtration.
Sunday, October 21 Dinner at Ridge Monte Bello Ridge Monte Bello 2012, Chardonnay Santa Cruz Mountains AVA 14.3 Organically farmed between the elevations of 1,300-2,660 feet. The soils are fractured limestone overlaid with decomposing Franciscan green stone mixed with clay/loam. The vines are head-trained, cane-pruned, vertical trellis, and vertical shoot positioned with yields of 2.4 tons per acre. Grapes are sourced from 100% Monte Bello vineyard chardonnay parcels. Whole cluster pressed. Natural primary and secondary fermentation. Aged 17 months in 90% air-dried American and 10% French oak barrels (14% new, 31% one to two years, 55% three and four years old). Minimum effective sulfur for this wine (30 ppm at the press, 121 ppm over the course of aging); bottled without filtration.
Sunday, October 21 Dinner at Ridge Monte Bello Mount Eden Vineyards Estate Bottled 2012, Chardonnay Santa Cruz Mountains AVA 13.5 Numbers at harvest were: 23.5 brix, 3.30 pH, and 8.1 grams acidity. 100% barrel fermented, 100% malo, and aged 10 months on the lees in French oak (50% new, 50% 1-2 years).
Sunday, October 21 Dinner at Ridge Monte Bello Ridge Monte Bello 2012, Red Blend Santa Cruz Mountains AVA 13.8 Organically farmed between the elevations of 1,300 2,660 feet. The soils are fractured limestone overlaid with decomposing Franciscan green stone mixed with clay/loam. The vines are head-trained, cane-pruned, vertical trellis, vertical shoot positioned, with yields of 1.3 tons per acre. Hand harvested, estate-grown grapes. 64% Cabernet Sauvignon, 22% Merlot, 8% Cabernet Franc, 6% Petit Verdot. Destemmed, 100% whole berries, automated berry sorting followed by hand sorting, and fermented on the native yeasts. Pressed at 7 days. Natural malo (15% in tank, 85% in barrel). Selection of 19 of 24 Monte Bello parcels. Aged 16 months in 98.5% air-dried American and 1.5% French oak. 2.4% water addition to 12 of 19 lots during fermentation; minimum effective sulfur: 25 ppm at crush, 115 ppm during aging. Pad filtered at bottling.
Sunday, October 21 Dinner at Ridge Monte Bello Mount Eden Vineyards Estate Bottled 2012, Cabernet Sauvignon Santa Cruz Mountains AVA 13 Numbers at harvest were: 23.5 brix, 3.4 pH, and 5.7 grams acidity. 78% Cabernet Sauvignon, 10% Merlot, 10% Cabernet Franc, 2% Petit Verdot. Aged 23 months in barrel (French oak, 60% new).
Sunday, October 21 Dinner at Ridge Monte Bello Ridge Essence 1971, Zinfandel Lodi AVA 0.9 13.7 The grapes left on the vines to ripen for this wine had very little botrytis mold but soaked out to 37° Balling content in the fermentation tank, so the wine is naturally very sweet.
Monday, October 22 Heritage Vineyards Tasting at Bedrock Once and Future Bedrock 2016, Zinfandel Sonoma Valley AVA, Sonoma County 3.74 0.61 14.7 128 year old vines, 8×8 head pruned. Indigenous yeast, small open top redwood fermenters. 49.95 Joel Peterson
Monday, October 22 Heritage Vineyards Tasting at Bedrock Turley Bedrock Vineyard 2016, Zinfandel Sonoma Valley AVA, Sonoma County 65 Tegan Passalacqua
Monday, October 22 Heritage Vineyards Tasting at Bedrock Biale Bedrock Vineyard 2016, Zinfandel Sonoma County AVA 14.8 A select block of non-irrigated vines in the Bedrock Vineyard, mostly planted in the 1880s. Grapes were picked up to October 14. Cold soaked for 4 days at 50°F, 2-3 punch downs daily. At dryness, pressed into Burgundy barrels (20% new), malo completed, then aged 11 months in barrels. 52 Bob Biale
Monday, October 22 Heritage Vineyards Tasting at Bedrock Bedrock Wine Company Heritage 2016, Red Blend Sonoma Valley AVA, Sonoma County Bedrock Vineyard (family owned) planted to 27 varieties, originally planted in 1888 (120 year old vines). Rocky soils in the heart of the Sonoma Valley. 50% Zinfandel, 20% Carignan, 4% Mataro (remainder is field blend). 50 Morgan Twain Peterson, MW
Monday, October 22 Heritage Vineyards Tasting at Bedrock Ravenswood Single Vineyard – Designate ’16 2016, Zinfandel Sonoma Valley AVA, Sonoma County 3.68 0.56 14.8 Vineyard planted at sea level in 1880. Soil type is clay loam. Native yeast fermentation in small, open-top fermenters, manual punchdowns during 10 days of skin contact. Aged 19 months in 30% new French oak barrels. 39 Joel Peterson
Monday, October 22 Heritage Vineyards Tasting at Bedrock Bucklin Ancient 2016, Red Blend Sonoma Valley AVA, Sonoma County 15 24 different grape varieties, mostly Zinfandel. Co-fermented. 34 Will Bucklin
Monday, October 22 Heritage Vineyards Tasting at Bedrock Bucklin Old Hill Ranch 2016, Grenache Sonoma Valley AVA, Sonoma County 15 78% Grenache, 9% Syrah, 9% Carignan, 4% Alicante Bouchet. 38 Will Bucklin
Monday, October 22 Heritage Vineyards Tasting at Bedrock Bedrock Wine Company Monte Rosso 2016, Zinfandel Sonoma Valley AVA, Sonoma County Monte Rosso Vineyard is planted on the bright red, volcanic soils of Mt. Veeder. 350+ acres on the last high flank of the Mayacamas Range. 75 Morgan Twain Peterson, MW
Monday, October 22 Heritage Vineyards Tasting at Bedrock Turley Fredericks 2016, Zinfandel Sonoma Valley AVA, Sonoma County Vineyard planted in 1937. Organically farmed on the Sonoma side of the Mayacamas at 900 feet elevation. Head trained vines. 45 Tegan Passalacqua
Monday, October 22 Heritage Vineyards Tasting at Bedrock Biale Pagani Ranch 2016, Zinfandel Sonoma County AVA 14.6 Vines planted in the 1880s and 1920s, mostly to Zinfandel but also Alicante, Lenoir, Petite Sirah and Grand Noir. Cold soaked for 4 days at 50°F, 2-3 punch downs daily. At dryness, pressed into Burgundy barrles (20% new), malo completed, then aged 16 months in barrels. 52 Mike Officer
Monday, October 22 El Molino Central Lunch at Bedrock Bedrock Wine Company Alta Vista 2016, Gewürztraminer Moon Mountain District AVA, Sonoma County 2.5 acres of dry farmed Gewürztraminer. 45 Morgan Twain Peterson, MW
Monday, October 22 El Molino Central Lunch at Bedrock Bedrock Wine Company Cuvée Karatas 2016, Semillon Sonoma Valley AVA, Sonoma County Oldest Semillon plantings in the USA (maybe in the world). Morgan Twain Peterson, MW
Monday, October 22 El Molino Central Lunch at Bedrock Black Stallion Estate Winery Gaspare Vineyard 2014, Cabernet Sauvignon Oakville Knoll District of Napa Valley AVA 3.68 0.57 15.7 75 Ralf Holdenfried
Monday, October 22 El Molino Central Lunch at Bedrock Concannon Vineyard Mother Vine 2015, Cabernet Sauvignon Livermore Valley AVA 3.62 0.69 14.1 Mostly from Mother Vine Vineyard (Cabernet) with additional grapes from Estate blocks plus some Petite Sirah from neighboring vineyard. 88% Cabernet Sauvignon,12% Petite Sirah. Aged 20 months in American and French oak. 50 Jim Concannon
Monday, October 22 El Molino Central Lunch at Bedrock Louis M. Martini Monte Rosso 2014, Cabernet Sauvignon Sonoma Valley AVA, Sonoma County 3.54 0.64 15.5 0.2 At 1,300 feet elevation, the Monte Rosso Vineyard is named for rich, red volcanic soils. Low-yielding vines are planted with a western exposure. Hand-harvested, sorted, and gravity-fed to open-top fermenters for 3 day cold soak and fermentation. Malo and aging in oak barrels (separate blocks) then blended. Aged 26 months in 72% new French, 16% new American, and 13% neutral oak barrels. 70
Monday, October 22 El Molino Central Lunch at Bedrock Turley Montecillo 2013, Cabernet Sauvignon Sonoma Valley AVA, Sonoma County Vineyard planted in 1960, head trained vines at 1,800 feet elevation. 100 Tegan Passalacqua
Monday, October 22 El Molino Central Lunch at Bedrock Bucklin Mixed Blacks 2016, Red Blend Sonoma Valley AVA The term “mixed blacks” was used by old grape growers to describe anything that was not Zinfandel. 30 different grape varieties go into this wine (no Zinfandel). 38 Will Bucklin
Monday, October 22 El Molino Central Lunch at Bedrock Biale Monte Rosso 2016, Zinfandel Moon Mountain AVA, Sonoma County 14.4 At 1,300 feet elevation, the Monte Rosso Vineyard is named for rich, red volcanic soils. Low-yielding vines are planted with a western exposure. Cold soaked for 4 days at 50°F, 2-3 punch downs daily. At dryness, pressed into Burgundy barrles (20% new), malo completed, then aged 16 months in barrels. 68 Bob Biale
Monday, October 22 El Molino Central Lunch at Bedrock Under the Wire Bedrock Vineyard 2013, Zinfandel Sonoma Valley AVA, Sonoma County Picked at 19 brix. Wine spent 6 months in neutral barrels before secondary fermentation in bottle. Disgorged in 2015 with 4 grams of dosage. 55 Morgan Twain Peterson, MW
Monday, October 22 MW Challange Wine One
Monday, October 22 MW Challange Wine Two
Monday, October 22 MW Challange Wine Three
Monday, October 22 MW Challange Wine Four
Monday, October 22 MW Challange Wine Five
Monday, October 22 MW Challange Wine Six
Tuesday, October 23 MW Challange Wine Seven
Wednesday, October 24 MW Challange Wine Eight
Monday, October 22 Sonoma County Vintners Walk Around Tasting at Francis Ford Coppola Aperture/Devil Proof Vineyards 2015, Cabernet Sauvignon Alexander Valley AVA, Sonoma County Eastern hillside plots that are south and southwest facing, including one primarily dry-farmed block and a bench land block. Soils are red and volcanic. ~4 day cold soak followed by 12-28 days of fermentation with native yeasts. Separate lots are fermented either cooler with extended maceration or warmer (less time on skins) to give a myriad of options when blending. Malo in barrel and aged 18 months in barrel (sur-lie). Jesse Katz
Monday, October 22 Sonoma County Vintners Walk Around Tasting at Francis Ford Coppola Aperture/Devil Proof Vineyards (Barrel Sample) 2016, Cabernet Sauvignon Alexander Valley AVA, Sonoma County Jesse Katz
Monday, October 22 Sonoma County Vintners Walk Around Tasting at Francis Ford Coppola Buena Vista Winery Private Reserve 2014, Cabernet Sauvignon Sonoma County AVA 3.65 0.56 15 Sourced from select vineyards in Sonoma County, Hand harvested and hand-sorted. Aged 20 months in French oak barrels (35% new) 75
Monday, October 22 Sonoma County Vintners Walk Around Tasting at Francis Ford Coppola Buena Vista Winery (Barrel Sample) Private Reserve 2017, Cabernet Sauvignon Sonoma County AVA
Monday, October 22 Sonoma County Vintners Walk Around Tasting at Francis Ford Coppola Chalk Hill Estate Red 2015, Red Blend Chalk Hill AVA, Sonoma County 3.86 0.56 14.9 Estate vineyard is a compendium of unique microclimates, exposures, and soil types. Yields are 2.6 tons per acre. Stainless steel fermentation with pump overs, 100% malo with bâtonnage. Aged 20 months in 100% French oak (50% new). 50 Steve Nelson
Monday, October 22 Sonoma County Vintners Walk Around Tasting at Francis Ford Coppola Chalk Hill (Barrel Sample) Estate Red 2016, Red Blend Chalk Hill AVA, Sonoma County Steve Nelson
Monday, October 22 Sonoma County Vintners Walk Around Tasting at Francis Ford Coppola Davis Bynum Jane’s Vineyard 2016, Pinot Noir Russian River Valley AVA, Sonoma County 3.64 0.58 14.5 Huichica soil planted to 101-14 rootstock (shallow rooting angle that matches the soil profile). Clones: 21, 23, 113, 114, 115, 667, 777, and Pommard. Destemmed fruit cold soaked in stainless steel tanks for 5 days, followed by fermentation with native yeasts. Malo and 11 months aging in 87% French and 13% Hungarian oak (25% new). 35 Greg Morthole (consulting winemaker David Ramey)
Monday, October 22 Sonoma County Vintners Walk Around Tasting at Francis Ford Coppola Davis Bynum (Barrel Sample) Jane’s Vineyard 2017, Pinot Noir Russian River Valley AVA, Sonoma County
Monday, October 22 Sonoma County Vintners Walk Around Tasting at Francis Ford Coppola Donelan Family Wines Keltie 2014, Syrah Sonoma County AVA 14.4 Fruit is hand selected from Kobler Vineyard (Green Valley), Steiner Ranch (Bennet Valley), Obsidian Vineyard (Knight’s Valley), and Richards Family Vineyard (Sonoma Valley) ~80% whole cluster native ferment in small batches, followed by native malo. Aged 21 months in oak (no new). 90 Joe Nielsen (consulting)
Monday, October 22 Sonoma County Vintners Walk Around Tasting at Francis Ford Coppola Donelan Family Wines (Barrel Sample) Keltie 2017, Syrah Sonoma County AVA
Monday, October 22 Sonoma County Vintners Walk Around Tasting at Francis Ford Coppola Dry Creek Vineyard The Mariner 2013, Red Blend Dry Creek Valley AVA, Sonoma County 3.72 0.68 14.5 Sourced from different estate and hillside vineyards around DCV, including estate DCV9 Endeavour property. Vine age is 20+ years, planted on red, iron-rich soils with yields at 2-3 tons per acre. Fermentation duration averages 10-15 days in fermenters at 85°F, with pump overs twice daily. 45
Monday, October 22 Sonoma County Vintners Walk Around Tasting at Francis Ford Coppola Dry Creek Vineyard (Barrel Sample) The Mariner 2016, Red Blend Dry Creek Valley AVA, Sonoma County
Monday, October 22 Sonoma County Vintners Walk Around Tasting at Francis Ford Coppola Ernest Vineyards Grand Vent Vineyard 2015, Pinot Noir Petaluma Gap AVA, Sonoma County 12.9 Grand Vent Vineyard, planted to Pinot Noir clones: Pommard 4, Dijon 113, and 667. Destemmed fruit cold soaked in stainless steel tanks for 5 days, followed by fermentation with native yeasts. Aged 13 months in 37% new French oak. 52
Monday, October 22 Sonoma County Vintners Walk Around Tasting at Francis Ford Coppola Ernest Vineyards (Barrel Sample) Grand Vent Vineyard 2017, Pinot Noir Petaluma Gap AVA, Sonoma County
Monday, October 22 Sonoma County Vintners Walk Around Tasting at Francis Ford Coppola Francis Ford Coppola Winery – Directors Cut Alexander Valley 2015, Cabernet Sauvignon Alexander Valley AVA, Sonoma County 3.7 0.57 14.6 Marine influences shape the climate of Alexander Valley’s warm days and cool nights. Soil diversity creates unique growing conditions with red volcanic soils on the easter hillsides; alluvial gravel fans on the valley floor; and steep slopes of rocky clay loam on the west part of the valley. 92% Cabernet Sauvignon, 5% Cabernet Franc, 3% Petit Verdot. Aged 15 months in French and American oak (40% new). 25
Monday, October 22 Sonoma County Vintners Walk Around Tasting at Francis Ford Coppola Francis Ford Coppola Winery – Directors Cut (Barrel Sample) Alexander Valley 2016, Cabernet Sauvignon Alexander Valley AVA, Sonoma County
Monday, October 22 Sonoma County Vintners Walk Around Tasting at Francis Ford Coppola Kanzler Family Vineyards 2016, Pinot Noir Russian River Valley AVA, Sonoma County 3.61 14.5 Sebastopol Hills neighborhood. Vineyard sourcing: 62% Kanzler, 14% Walker Station, 9% Umino, 12% Mes Filles, 3% Wine Horse. Grapes are hand picked. Manual sorting, 15% whole cluster with a 4-day cold soak before fermentation (indigenous and commercial yeasts). Punch downs 2-3 times a day. Aged 14 months in 100% French oak (37% new) and 1 month in stainless steel. 55 Alex Kanzler
Monday, October 22 Sonoma County Vintners Walk Around Tasting at Francis Ford Coppola Kanzler Family Vineyards (Barrel Sample) Estate Reserve 2017, Pinot Noir Russian River Valley AVA, Sonoma County
Monday, October 22 Sonoma County Vintners Walk Around Tasting at Francis Ford Coppola La Pitchoune Chenoweth Vineyard 2014, Chardonnay Russian River Valley AVA, Sonoma County 3.43 0.61 14.1 Clones are a selection of Wente-Hyde. Aged 15 months in 100% French oak, 50% new. 88
Monday, October 22 Sonoma County Vintners Walk Around Tasting at Francis Ford Coppola La Pitchoune (Barrel Sample) Chenoweth Vineyard 2017, Chardonnay Russian River Valley AVA, Sonoma County
Monday, October 22 Sonoma County Vintners Walk Around Tasting at Francis Ford Coppola Laurel Glen Vineyard Estate 2014, Cabernet Sauvignon Sonoma Mountain AVA, Sonoma County 14.4 East-facing. Above the fog line, giving optimal exposure to sun. Soils are rocky, promoting efficient drainage and restraining yields. CCOF Organic certified since 2014. Aged in 50% new French oak (100% Taransaud). 75 Randall Watkins
Monday, October 22 Sonoma County Vintners Walk Around Tasting at Francis Ford Coppola Laurel Glen Vineyard (Barrel Sample) 2015, Cabernet Sauvignon Sonoma Mountain AVA, Sonoma County Randall Watkins
Monday, October 22 Sonoma County Vintners Walk Around Tasting at Francis Ford Coppola Mauritson Family Winery Rockpile Ridge Vineyard 2016, Zinfandel Rockpile AVA, Sonoma County 14.6 Rockpile Ridge Vineyard is located at 1,200 feet elevation with 9 distinctive blocks planted to Zinfandel and featuring varied sun exposure, soils, slopes, and drainage. As a result, blocks are harvested at different times. Blocks fermented separately, aged 15 months in French oak barrels. 35
Monday, October 22 Sonoma County Vintners Walk Around Tasting at Francis Ford Coppola Mauritson Family Winery (Barrel Sample) Rockpile Ridge Vineyard 2017, Zinfandel Rockpile AVA, Sonoma County
Monday, October 22 Sonoma County Vintners Walk Around Tasting at Francis Ford Coppola Rodney Strong Vineyards Symmetry 2014 Red Blend Alexander Valley AVA, Sonoma County 3.67 0.62 14.5 Hillside and valley floor vineyards, each block harvested separately according to location and variety. 80% Cabernet Sauvignon,18% Melbec, 5% Merlot, 4% Petit Verdot, 3% Cabernet Franc. Cluster pre-sorting, berry sorting, extended maceration. Indigenous yeast and spontaneous malo. Aged 20 months in French oak barrels (53% new). 55 Greg Morthole (consulting winemaker David Ramey)
Monday, October 22 Sonoma County Vintners Walk Around Tasting at Francis Ford Coppola Rodney Strong Vineyards Symmetry 2017, Red Blend Alexander Valley AVA, Sonoma County
Monday, October 22 Sonoma County Vintners Walk Around Tasting at Francis Ford Coppola Pedroncelli Bushnell Vineyard 2016, Zinfandel Dry Creek Valley AVA, Sonoma County 3.84 0.585 16.1 Family owned vineyard for over 50 years, located on eastern hillsides of Dry Creek Valley. Fermentation in small stainless steel tanks with daily pump overs. Aged 16 months in American oak barrels. 25
Monday, October 22 Sonoma County Vintners Walk Around Tasting at Francis Ford Coppola Pedroncelli Bushnell Vineyard 2017, Zinfandel Dry Creek Valley AVA, Sonoma County
Monday, October 22 Sonoma County Vintners Walk Around Tasting at Francis Ford Coppola Schug Carneros Estate Grown 2016, Chardonnay Carneros AVA, Sonoma County 3.44 .72 14.1 100% Schug Estate: 26% Block 7 (clones 41 &77 musque); 21% Block 2 (Clone 4); 19% Block 3 (F1V3 Wente); 17% Block 5 (G9V5 Wente); 17% Block 1 (clone 17) 100% barrel fermented and aged “sur lie” for 7 months.  All barrels were protected from malo-lactic fermentation.  50% new French oak, 50% 2nd fill barrels and neutral oak cases.
Monday, October 22 Sonoma County Vintners Walk Around Tasting at Francis Ford Coppola Schug Carneros (Barrel Sample) Estate Grown 2017, Pinot Noir Carneros AVA, Sonoma County
Monday, October 22 Sonoma County Vintners Walk Around Tasting at Francis Ford Coppola Seghesio Family Vineyards Old Vine 2014, Zinfandel Alexander/Dry Creek Valleys AVA, Sonoma County 14.8 Head-pruned vines, older ones (min 50 yrs, average 70 yrs) produce lower yet more intense and concentrated yields. Rigorous farming includes: shoot suckering, canopy leafing, weak shoot fruit removal, veraison thinning, etc. Fermentation in small-lot, open-top fermenters with punch down maceration by hand; 9-day maceration, malo, and two rackings prior to bottling. 40
Monday, October 22 Sonoma County Vintners Walk Around Tasting at Francis Ford Coppola Seghesio Family Vineyards (Barrel Sample) Old Vine 2016, Zinfandel Alexander/Dry Creek Valleys AVA, Sonoma County
Monday, October 22 Sonoma County Vintners Walk Around Tasting at Francis Ford Coppola Senses Wines Terra de Promissio 2015, Pinot Noir Sonoma Coast AVA, Sonoma County Vineyard located in the Petaluma Gap, 32 acres planted in 2002 to clones 115 and 777 and 18 acres planted in 2012 to clones 943, 97, and a field blend of Pinot Noir. Soils are sandy loam and adobe clay. 74
Monday, October 22 Sonoma County Vintners Walk Around Tasting at Francis Ford Coppola Senses Wines Terra de Promissio 2017, Pinot Noir Sonoma Coast AVA, Sonoma County
Monday, October 22 Dinner at Francis Ford Coppola Edaphos Barbed Oak Vineyard 2016, Aligoté Bennett Valley AVA 10.5 Sourced from the 18-acre Barbed Oak Vineyard in Sonoma County’s Bennett Valley appellation, this small planting of Aligoté, less than one acre, is known to be perhaps only the second after Josh Jensen’s Mt. Harlan Vineyard.
Monday, October 22 Dinner at Francis Ford Coppola Chalk Hill 2016, Sauvignon Blanc 3.33 0.68 14.3 Aged 7 months in 66% French oak (13% new) and 34% stainless steel drums. Barrel fermentation with native and cultured yeast; bi-weekly bâtonnage, no malo. 18
Monday, October 22 Dinner at Francis Ford Coppola Chalk Hill 2015, Chardonnay Chalk Hill AVA 3.65 0.55 14.9 100% native yeast fermentation in barrel, 100% malo with bi-weekly bâtonnage. Aged 11 months in 100% French oak (48% new). 17
Monday, October 22 Dinner at Francis Ford Coppola Senses Wines B.A. Thieriot 2013, Chardonnay Sonoma Coast AVA, Sonoma County 14.1 Aging 100% French oak (33% new); 12 months 37
Monday, October 22 Dinner at Francis Ford Coppola Senses Wines Charles Heintz 2015, Chardonnay Sonoma Coast AVA, Sonoma County 14.4 Aging 100% French oak (30% new); 12 months 65
Monday, October 22 Dinner at Francis Ford Coppola Kanzler Vineyards 2012, Pinot Noir Russian River Valley, Sonoma County AVA 45
Monday, October 22 Dinner at Francis Ford Coppola La Pitchoune van der Kamp 2014, Pinot Noir Sonoma Mountain AVA, Sonoma County 3.75 0.54 14.2 Aged 11 months in 100% French oak (25% new, 25% once used, 50% more that 3 fills old). 58
Monday, October 22 Dinner at Francis Ford Coppola Schug Carneros Estate Grown 2008, Pinot Noir Carneros AVA, Sonoma County 3.60 0.59 14 62% Block 9; 37% Block 10; 1% Block 8 Block 9:  fermented 9 days in stainless steel punch-down fermenter, with cap submersion at 8 to 12 hour intervals.  Block 10: fermented in 3/4 ton bins with punchdown 2 to 3 times per day.  Aged 16 months in 1 year old french oak barrels. 40
Monday, October 22 Dinner at Francis Ford Coppola Edaphos Madhavan Vineyard 2015, Barbera Sonoma Valley AVA To say this 4-acre vineyard has unique terroir would be an understatement. It sits in the volcanic caldera of the Moon Mountain AVA in Sonoma County. Planted in 2008, the west-facing front block is peppered with boulders the size of watermelons and planted entirely with head-trained, dry-farmed Barbera. Aged in puncheon.
Monday, October 22 Dinner at Francis Ford Coppola Aperture/Devil Proof Vineyards Rockpile Ridge 2015, Malbec Rockpile Ridge AVA, Sonoma County 149
Monday, October 22 Dinner at Francis Ford Coppola Donelan Family Wines Cuvée Keltie 2011, Syrah Sonoma County AVA 14.4 55
Monday, October 22 Dinner at Francis Ford Coppola Dry Creek Vineyard Old Vine 2009, Zinfandel Dry Creek Valley AVA, Sonoma County 14.5 30
Monday, October 22 Dinner at Francis Ford Coppola Mauritson Family Winery Rockpile Ridge Vineyard 2013, Zinfandel Rockpile Ridge AVA, Sonoma County 37
Monday, October 22 Dinner at Francis Ford Coppola Seghesio Family Vineyards Old Vine 2009, Zinfandel Sonoma County AVA 35
Monday, October 22 Dinner at Francis Ford Coppola Buena Vista Private Reserve 2014, Cabernet Sauvignon Sonoma County AVA 3.65 0.56 15 Hand harvest, fruit sourced from vineyards throughout Sonoma County. Hand-sorted before maceration. After fermentation, gently pressed, racked, and aged 20 months in 100% French oak (35% new). 65
Monday, October 22 Dinner at Francis Ford Coppola Dry Creek Vineyard David S Stare 1983, Cabernet Sauvignon Dry Creek Valley AVA, Sonoma County
Monday, October 22 Dinner at Francis Ford Coppola Laurel Glen Vineyard 2006, Cabernet Sauvignon Sonoma Mountain AVA, Sonoma County 14.5 60
Monday, October 22 Dinner at Francis Ford Coppola Pedroncelli Three Vineyards 2013, Cabernet Sauvignon Dry Creek Valley AVA, Sonoma County 14.7 15
Monday, October 22 Dinner at Francis Ford Coppola Rodney Strong Vineyards Alexander’s Crown 2009, Cabernet Sauvignon Alexander Valley AVA 85
Monday, October 22 Dinner at Francis Ford Coppola Francis Ford Coppola Winery – Archimedes Alexander Valley 2015, Cabernet Sauvignon Alexander Valley AVA 3.72 0.56 15 Alexander Valley experiences a unique climate where warm days transition into cool evenings thanks to daily coastal fog influence. The appellation is also defined by its red volcanic soils with high shale content, alluvial gravel fans found on the vally floor, and the steep slopes in the western region consisting of rocky clay loam soils. Pump overs were used during fermentation for optimal extraction and the wine was aged in 75% new oak for 20 months. 120
Tuesday, October 23 Welcome to Russian River Valley at La Crema La Crema Sara Lee’s Vineyard 2015, Chardonnay Russian River Valley AVA 3.52 0.56 14.5 Hand harvested. 100% whole cluster pressed, one night of cold settling, then racked to French oak barrels for fermentation. Inoculated with the house strain of malolactic culture and stirred once every 3 weeks. Aged 9 months in 100% French oak; 30% new. 36
Tuesday, October 23 Chardonnay Tasting with Elaine Chukan Brown Stony Hill Estate 2010, Chardonnay Napa Valley AVA 3.37 0.69 13 Estate vineyard. 18-26 year old vines. Aged 10 months in old French oak barrels. 40
Tuesday, October 23 Chardonnay Tasting with Elaine Chukan Brown Hanzell Estate 2011, Chardonnay Sonoma Valley AVA 3.3 0.68 14.5 An estate blend, sourced from 32 acres of our Ambassador’s 1953, Day, de Brye, Ramos, and Zellerbach vineyard blocks (all on rocky volcanic and clay-loam soils). Wente and Hanzell clones are planted primarily on St. George rootstock with an average vine age of 35 years. Skin contact prior to pressing, partial barrel fermentation, with malo with lees stirring, and partial stainless steel. Blended and aged in 60 gallon French oak barrels. 78 Michael McNeill
Tuesday, October 23 Chardonnay Tasting with Elaine Chukan Brown Grgich Hills Miljenko’s Selection 2014, Chardonnay Carneros AVA, Napa Valley 3.22 0.69 14.1 Southern tip of Napa Valley, with cool maritime breezes and fog from the San Pablo Bar. All vineyards are certified organic, farmed naturally without pesticides or herbicides. Fermented in 900 gallon French oak casks at cool temperatures for a slow fermentation. Aged 11 months in the same casks. 60
Tuesday, October 23 Chardonnay Tasting with Elaine Chukan Brown Ramey Ritchie Vineyard 2013, Chardonnay Russian River Valley AVA 14.5 Ritchie Vineyard is widely spaced, old vines produce low yields. The soils are sandy Goldridge loam and clone is the Old Wente selection. The Kent Ritchie block was planted in 1972 (vine age 43 years at vintage). Whole-cluster pressed and fermented with native yeasts for both alcoholic and malo, which take place in barrel with sur lie bâtonnage. Aged 18 months in 30% new French oak barrels, fined and settled in tank. No filtration. 65 David Ramey
Tuesday, October 23 Chardonnay Tasting with Elaine Chukan Brown Kongsgaard The Judge 2016, Chardonnay Napa Valley AVA 3.45 0.55 15 <3 Stonecrest Vineyard is located at 400 feet elevation. Vines are aged 15-30 years and are planted on volcanic soils. Barrel fermented, aged 20 months in barrel (80% new). 200 John Kongsgaard
Tuesday, October 23 Chardonnay Tasting with Elaine Chukan Brown DuMOL Estate Vineyard 2015, Chardonnay Sonoma Coast AVA 3.2 0.71 14.4 <1 Vineyard located in the Green Valley District of the Sonoma Coast AVA. Clones: Mount Eden and Hyde-Wente field selections on 420A and Riparia Gloire rootstocks. Vine age is 12 years with yields of 1.4 kg per vine (45 hl/ha). Organically dry farmed soils of the Goldridge/Altamont series, a sandstone base with high iron content. Whole cluster pressed, native yeast barrel fermentation (4 weeks to completion) with 100% malo (6 months to completion). Aged 12 months in French oak (33% new) with 6 months lees aging. 65 Andy Smith
Tuesday, October 23 Chardonnay Tasting with Elaine Chukan Brown Ceritas Trout Gulch 2015, Chardonnay Santa Cruz Mountains AVA 3.05 0.81 12.3 The vineyard is located 2.5 miles from the ocean near the town of Aptos in the southern Santa Cruz Mountains, planted in 1971 at 600 feet elevation. Own rooted vines are the Old Wente clone and soils are of marine origin with sand and uncompressed marine life. A cold site, with daytime summer highs less then 80°F. Night picked. Crushed and pressed cold. Barrel fermented in 100% old French oak barrels. Natural yeast and malo, with no lees stirring. Aged 12 months in barrel, 5 months in stainless steel. Cold cellars allow the wine to naturally fall clear, so no fining or filtration. 55 John Raytek
Tuesday, October 23 Chardonnay Tasting with Elaine Chukan Brown Matthiasson Michael Mara 2015, Chardonnay Sonoma Coast AVA 3.48 0.62 12.9 Michael Mara Vineyard is west of Sonoma town, at the base of the Sonoma Mountain range. Soils are cascaded rocks and red volcanic soil, surrounded by valley floor loam. Clone 4, picked in two batches (70% harvested early, 30% late). Fruit from each pick was lightly whole cluster pressed, settled for 24 hours, and barrel fermented. Juice from the second pick was added to the first fermentation to prolong it. 100% malo and aged 18 months in oak barrel (20% new). 55 Steve Matthiasson
Tuesday, October 23 Chardonnay Tasting with Elaine Chukan Brown Enfield Heron Lake 2014, Chardonnay Wild Horse Valley AVA, Napa Valley 3.22 13.2 Extremely shallow and rocky volcanic soils with cool coastal climate. Whole cluster pressed, barrel fermented with native yeasts, and 100% malo. Lees aging for 16 months in barrel, unfined, and unfiltered. 35 John Lockwood
Tuesday, October 23 Lunch at La Crema Black Stallion Estate Winery Poseidon Vineyard 2016, Chardonnay Napa Valley AVA 3.45 0.53 15 Vineyard located very close to San Pablo Bay where soils are clay and loam. 100% Chardonnay. 100% malo, aged in 48% new French and Hungarian oak barrels. 35
Tuesday, October 23 Lunch at La Crema Grgich Hills Estate 2014, Chardonnay Napa Valley AVA 3.23 0.68 14.1 Carneros vineyard at the southern tip of Napa Valley, near San Pablo Bay. The cool maritime breezes and fog allow the grapes to slowly ripen to develop complex flavors. Certified organic and farmed naturally, without artificial pesticides or herbicides. Fermented and aged 10 months in 60 gallon French oak barrels, 70% new. 40
Tuesday, October 23 Lunch at La Crema Hanzell 2015, Chardonnay Sonoma Valley AVA, Sonoma County 3.22 0.7 14.1 Vineyard located at 500-800 feet elevation, soils are Red Hill series and Montara clay-loam (volcanic). Average vine age is 29 years. 2 hours minimum juice and skin contact prior to pressing, 62% stainless steel fermented at 54-65°F and 38% barrel fermented. Lees stirring for the first two months. 78 Michael McNeill
Tuesday, October 23 Lunch at La Crema Jackson Estate Camelot Highlands 2016, Chardonnay Santa Maria Valley AVA, Santa Barbara County 3.39 0.63 14.5 Hillside vineyards in Santa Barbara County. 40+ year old vines of 100% clone A Chardonnay on its own rootstock. Soil is sedimentary rock with small rhombohedron pieces of calcium carbonate and limestone. 100% Chardonnay. Fermented and aged sur lie 9.5 months in 100% French oak (41% new) with medium plus toast. 30 Randy Ullom
Tuesday, October 23 Lunch at La Crema Kutch 2016, Chardonnay Sonoma Coast AVA, Sonoma County 12.5 Bohan Vineyard on the true Sonoma Coast. Planted in the early 1970s (own rooted). Whole cluster pressed followed by native yeast fermentation and native malolactic fermentation in barrel. 12 months in French oak barrel, 25% new. Aged sur lie in barrel for 12 months without racking and an additional 6 months in tank. 40 Jamie Kutch
Tuesday, October 23 Lunch at La Crema Ramey Richie Vineyard 2015, Chardonnay Russian River Valley AVA, Sonoma County 14.5 Ritchie Vineyard is widely spaced, old vines produce low yields. The soils are sandy Goldridge loam and clone is the Old Wente selection. The Kent Ritchie block was planted in 1972 (vine age 43 years at vintage). Whole-cluster pressed and fermented with native yeasts for alcoholic and malolactic fermentation, which take place in barrel with sur lie batonnage. Aged 20 months in 21% new French oak barrels, fined and settled in tank. No filtration. 65 David Ramey
Tuesday, October 23 Lunch at La Crema Wente Vineyards Riva Ranch 2016, Chardonnay Arroyo Seco AVA, Monterey 3.57 0.53 14.5 100% Arroyo Seco vines. 22
Tuesday, October 23 Lunch at La Crema DuMOL Estate 2015, Pinot Noir Russian River Valley AVA, Sonoma County Clones: Calera, Swan, Pommard, and 943. Barrel aged 16 months in 50% new French oak from Tonnelleries ACF, Ermitage, Chassin, and Mercurey. 80
Tuesday, October 23 Lunch at La Crema Matthiasson 2015, Cabernet Sauvignon Napa Valley AVA 3.75 0.65 13.1 Grapes sourced from 6 different vineyards in 3 different AVAs. The fruit was fermented at low temperatures and pumped over twice daily; we don’t strive for a high rate of extraction, instead choosing to preserve the freshness and high-toned aromatics. Since the fermentation temperatures were cool, the fermentation was long and slow, lasting for 3 weeks. The wine was pressed at dryness, blended immediately, and aged 20 months in a combination of mostly used and a few new barrels (<20% new French oak). 60 Steve Matthiasson
Tuesday, October 23 California Cool Tasting with Geoff Kruth MS Jolie-Laide Fanucchi Wood Road 2017, Trousseau Gris Russian River Valley AVA, Sonoma County Foot stomped and left on its skins for a whole cluster pre fermentation soak for 3 days. Drained/pressed to a combination of concrete and neutral puncheon for fermentation and at dryness down to all neutral barrique. Bottled after 6 months elevage. Zero adds, no inoculations but some malo blocked to preserve acidity. 22
Tuesday, October 23 California Cool Tasting with Geoff Kruth MS Tatomer Paragon Vineyard 2016, Grüner Veltliner Edna Valley AVA Soils are volcanic in nature: marl, quartz, and limestone. Aged in 85% stainless steel and 15% large format acacia wood. No malo. 28
Tuesday, October 23 California Cool Tasting with Geoff Kruth MS Ryme “HERS” 2017, Vermentino Carneros AVA, Sonoma County 11.9 Vineyard sits at the convergence of San Pablo Bay and Petaluma Gap with extensive marine exposure and sandy soils Whole cluster pressed and settled clean. Native fermentation in 50% neutral French oak barrels and 50% stainless steel. Spontaneous malo in the neutral barrels, no malo in the stainless steel. Components were racked clean prior to bottling. 25 Megan Glabb
Tuesday, October 23 California Cool Tasting with Geoff Kruth MS Hanzell Sebella 2017, Chardonnay Sonoma County AVA 3.37 0.76 13.7 Crafted from younger vines on the Hanzell estate along with fruit from select growers in the cooler regions of Sonoma County. Long, slow primary fermentation in tank, no malo, aged 6 months in neutral French oak barrels. 36 Michael McNeill
Tuesday, October 23 California Cool Tasting with Geoff Kruth MS Lost and Found 2017, Chardonnay Sonoma Mountain AVA 13.4 Geoff Kruth
Tuesday, October 23 California Cool Tasting with Geoff Kruth MS Krater Cellars Barsotti Vineyard 2017, Gamay Noir El Dorado AVA 3.3 0.63 12.8 0.8 Porphyry and granitic rock, rare for California, and strikingly similar to those of the hills in northern Beaujolais. The proximity to the American River Canyon to the north and the 2,600 foot elevation give this site a welcome cooling influence. 100% whole cluster. 5 day carbonic maceration. 10 day primary fermentation with native yeasts. Aged 5 months in neutral oak. 3 barrels produced. 28 Britt & David
Tuesday, October 23 California Cool Tasting with Geoff Kruth MS Raen Sonoma Coast, Royal St. Robert 2016, Pinot Noir Sonoma Coast AVA 13 80% whole cluster, native fermentation, bottled without fining or filtration. 69
Tuesday, October 23 California Cool Tasting with Geoff Kruth MS Ceritas Hellenthal “Old Shop” Block 2016, Pinot Noir Sonoma Coast/Monopole AVA 3.42 0.64 12.5 60% whole cluster, aged 16 months in oak barrels, 25% new. 75
Tuesday, October 23 California Cool Tasting with Geoff Kruth MS Jaimee Motley Wines 2016, Mondeuse Santa Maria Valley AVA Vineyard planted in 1994 on sandy loam soil with a limestone wash from the hillside. Whole cluster fermentation and aged 11 months on the lees in neutral French oak barrels. Native primary and secondary fermentation. Unfiltered and unfined, SO2 used totaled 20 ppm. 36
Tuesday, October 23 California Cool Tasting with Geoff Kruth MS Arnot Roberts Que Syrah Vineyard 2014, Syrah Sonoma Coast AVA Oldest planting of Syrah on the Sonoma Coast. Organically farmed at an elevation of 850 feet. Soils are Goldridge series: sedimentary schist, shale and fractured mudstone. Syrah Noir clones. 90
Monday, October 22 Sparkling at Sunset Iron Horse Brut LD 2010, Sparkling Blend Green Valley/Russian River Valley AVAs, Sonoma County 3.1 0.79 13.5 0.5 50% Pinot Noir, 50% Chardonnay. Gentle whole cluster press. 110
Tuesday, October 23 Sparkling at Sunset Iron Horse Joy! 2004, Sparkling Blend Green Valley/Russian River Valley AVAs, Sonoma County 2.88 0.73 13.5 0.8 68% Pinot Noir, 32% Chardonnay 275
Tuesday, October 23 Sparkling at Sunset J Vineyards and Winery Brut Rosé NV, Sparkling Blend Russian River Valley AVA, Sonoma County 3.18 0.83 12.5 1.5 Hand harvested from vineyards throughout Russian River Valley. 58% Pinot Noir, 32% Chardonnay, 10% Pinot Meunier. Traditional method sparkling wine. 100% whole cluster press, no destemming. Some skin contact with Pinot Noir for color. Aged 30 months, dosage of reserve wines and pure cane sugar. 33 Nicole Hitchcock
Tuesday, October 23 Sparkling at Sunset J Vineyards and Winery Brut 2009, Sparkling Blend Russian River Valley AVA, Sonoma County 3.11 0.9 12.5 1.2 Hand harvested from vineyards throughout Russian River Valley. 52% Pinot Noir, 44% Chardonnay, 4% Pinot Meunier. Traditional method. 100% whole cluster press, no destemming. Fermented in stainless steel and bottled in 2010. Aged 5 years, then dosage of barrel-aged reserve wines added. 125 Nicole Hitchcock
Tuesday, October 23 Truly Blind Tasting with Hoby Wedler Wine One
Tuesday, October 23 Truly Blind Tasting with Hoby Wedler Wine Two
Tuesday, October 23 Truly Blind Tasting with Hoby Wedler Wine Three
Tuesday, October 23 Truly Blind Tasting with Hoby Wedler Wine Four
Tuesday, October 23 Truly Blind Tasting with Hoby Wedler Wine Five
Tuesday, October 23 Truly Blind Tasting with Hoby Wedler Wine Six
Tuesday, October 23 Truly Blind Tasting with Hoby Wedler Wine Seven
Tuesday, October 23 California Cool Climate Dinner Ceritas Charles Heintz 2016, Chardonnay Sonoma Coast AVA 3.15 0.82 12.9 No new wood. Aged 12 months in neutral oak, plus 4-6 months in stainless steel.
Tuesday, October 23 California Cool Climate Dinner Alma Fria Holtermann Vineyard 2016, Pinot Noir Sonoma Coast AVA, Sonoma County 13.3 Clones: 115, 777, 828, and Pommard 15% whole cluster. Barrel aged 12 months in 100% French oak, 25% new. 50
Tuesday, October 23 California Cool Climate Dinner Anthill Farms Comptche Ridge Vineyard 2016, Pinot Noir Mendocino County AVA 13.2 Remote dry farmed vineyard just inland from the Mendocino coast above the town of Comptche, ringed by Redwood Trees and Douglas Fir. Soil is a complex mix of sandy-clay Franciscan soils. Primarily Swan clone Pinot Noir with yields of 2 tons per acre. Picked at 22-23 brix. 40% whole cluster in the fermenter, the remaining fruit was destemmed. Extended cold soak (12-14 days) while cap is punched down once daily and protected by dry ice. Fermentation is completed in oak barrel, 15% new. 48 Anthony Filiberti
Tuesday, October 23 California Cool Climate Dinner Benovia Martaella Estate Vineyard 2015, Pinot Noir Russian River Valley AVA, Sonoma County 3.62 0.58 14.3 25% whole cluster fermentation. 60
Tuesday, October 23 California Cool Climate Dinner Drew Estate Ranch – Field Selections 2015, Pinot Noir Mendocino Ridge AVA 3.3 0.75 13.5 Certified Organic. Located at 1,250 feet elevation and 3 miles from the ocean on the Mendocino Coast, on a 20% slope. 60
Tuesday, October 23 California Cool Climate Dinner Freeman Vineyard & Winery Yu-ki Estate 2015, Pinot Noir Sonoma Coast AVA, Sonoma County 13.7 Vineyard is located at 1,000 feet elevation, only 5 miles from the coast. Yields of 1 ton per acre. Clones: 3 Dijon – 114, 667, and 828, as well as 2 Swiss Pinot Noir clones – Marisfeld (Clone 23) and Wadenswil (Clone 2A). 5 day cold soak in open top fermenters, hand punch downs 1-3 times daily. Free run sent directly to barrel, press wine is settled and barreled down separately. 45
Tuesday, October 23 California Cool Climate Dinner J. Vinyards and Winery 2016, Pinot Noir Russian River Valley AVA, Sonoma County 3.7 0.53 14.3 Vineyards: foggy Bend, Eastside Knoll, Bow Tie, Canfield, MacMurray Ranch. Clones: 2A, 113, 115. 667, 777, 828, 943, Richioli, Swan and Pommard. Soils: Zamora, Arbuckle and Goldridge. Hand-harvested, de-stemmed and gravity-fed into small, 3 to 10 ton open top fermenters. Five day cold soak followed by fermentation for 7 to 10 days using Burgundy yeast and natural inoculums. Malolactic fermentation in 100% French oak (30% new) barrels. Each vineyard, block and clone, was kept separate until blending. 40
Tuesday, October 23 California Cool Climate Dinner Lost and Found 2014, Pinot Noir Russian River Valley AVA, Sonoma County 13.4 Each clone vinified separately. The top section of the vineyard is planted in Clone 113 and fermented whole cluster. Clone 777 and heritage Jackson Clone 16 comprise the majority of the vineyard and are destemmed. Fermentation and malolactic were spontaneous and the wine was not racked. The wine was aged in 2-5 year old French oak. After ten months, the 3 lots were combined for final bottling, then left to rest in bottle for more then 2 years before release.
Tuesday, October 23 California Cool Climate Dinner Lutum Gap’s Crown Vineyard 2013, Pinot Noir Sonoma Coast AVA, Sonoma County 13.9 The Gap’s Crown soils are of the Goulding-Toomes Complex, uniquely rocky with excellent drainage. Slope gradients range from 9-50%. The grapes were harvested on 2 different nights to maintain ideal ripeness. The fruit was destemmed and underwent a 5-day cold soak prior to fermentation. The wine was then pressed into French oak barrels (33% new), where it stayed for 15 months before being racked and bottled, unfiltered.
Tuesday, October 23 California Cool Climate Dinner MacMurray Estate Vineyards Reserve 2016, Pinot Noir Russian River Valley AVA, Sonoma County 14.8 40
Tuesday, October 23 California Cool Climate Dinner Occidental Bodega Headlands Cuvée Elizabeth 2016, Pinot Noir Sonoma Coast AVA, Sonoma County 13.2 Native yeast fermentation, post fermentation free-run wine transferred by gravity to François Frères barrels, 25% new (no press). Native malo happens between December and spring, bottled unfined and unfiltered with minimal SO2. 145 Steve Kistler
Tuesday, October 23 California Cool Climate Dinner Patz & Hall Jenkins Ranch 2015, Pinot Noir Sonoma Coast AVA, Sonoma County The 18 acre Jenkins Ranch is situated on gently rolling hills at an elevation of approximately 400 feet. Goldridge series gravelly loam soils planted to Dijon selections 667 and 777. 100% Pinot Noir. Multi-yeast fermentations (wild and cultured), 100% malo in barrel, 50% new Burgundian French oak barrels, bottled without fining or filtration. 60 James Hall
Tuesday, October 23 California Cool Climate Dinner Peay Vineyards Scallop Shelf Estate 2015, Pinot Noir Sonoma Coast AVA, Sonoma County 3.54 0.57 13.2 Lcoated at 600 feet elevation, 3 miles from the Pacific Ocean. Clones: 58% Pommard, 23% 115, 10% 777, 5% Swan, 2% Mt. Eden, 2% 667. 96% destemmed and aged on lies for 11 months in 32% new French oak barrels. Unfined and unfiltered. 60 Vanessa Wong, wife of Nick Peay and former winemaker at Peter Michael
Tuesday, October 23 California Cool Climate Dinner Radio-Coteau Dierke 2013, Pinot Noir Sonoma Coast AVA, Sonoma County Origanically farmed vineyard right off the Bodega Hwy. 16 month elevage, 12 months in bottle. 70 Eric Sussman
Tuesday, October 23 California Cool Climate Dinner Scherrer 2013, Pinot Noir Russian River Valley AVA, Sonoma County 14.5 48 Fred Scherrer
Tuesday, October 23 California Cool Climate Dinner Anthill Farms Peters Vineyard 2016, Syrah Sonoma Coast AVA, Sonoma County 13.7 West Sonoma County vineyard with Syrah interplanted with Viognier. Harvested late in season (November). 60% whole cluster, no malo. Only neutral oak and bottled 18 months after harvest. 32 Anthony Filiberti
Wednesday, October 24 Coastal Tasting Hirsch West Ridge 2016, Pinot Noir Sonoma Coast AVA, Sonoma County 12.6 Clones: Mt. Eden, Swan and Pommard-Wadenswil 55% whole cluster, 14% new oak. 85 Anthony Filiberti
Wednesday, October 24 Coastal Tasting Hirsch East Ridge 2016, Pinot Noir Sonoma Coast AVA, Sonoma County 12 Clones: Mt. Eden, Swan and Pommard-Wadenswil 48% whole cluster, 25% new oak. 85 Anthony Filiberti
Wednesday, October 24 Coastal Tasting Littorai The Pivot Vineyard Estate 2016, Pinot Noir Sonoma Coast AVA, Sonoma County 13.4 Farmed using organic materials and biodynamic methods, not certified. Soils are Goldridge loam over marine origin sandstone. Vines planted in 2004. Clones: Dijon 667, 114, and 777, Swan, Calera, and proprietary. 30% whole cluster, aged 16 months in French oak (25% new). 105 Ted Lemon
Wednesday, October 24 Coastal Tasting Littorai Cerise Vineyard 2016, Pinot Noir Anderson Valley AVA 12.7 Farmed using organic materials and biodynamic methods, not certified. Soils are shallow clay loam overlying shale and serpentine derived rock with some marine origin sandstone. Vines planted in 1998. Clones: David Bruce (Martin Ray), 667, 777, and 2 proprietary. 32% whole cluster, aged 16 months in French oak, 25% new. 100 Ted Lemon
Wednesday, October 24 Coastal Tasting Failla Platt Vineyard 2016, Pinot Noir Sonoma Coast AVA, Sonoma County 3.62 0.58 13.1 Platt vineyard, located in the western hills near Sebastopol. The site boasts 31 total acres situated 5 miles from the Pacific coastline. Elevations range from 425-800 feet, and the climate is relatively cool. Vines are planted southwestern-facing on sandy Goldridge loam soils. 60% whole cluster fermentation with native yeasts. Aged 16 months in French oak, 20% new. Unfined and unfiltered. 70 Ehren Jordan
Wednesday, October 24 Coastal Tasting Failla Peay Vineyard 2016, Pinot Noir Sonoma Coast AVA, Sonoma County 3.52 0.62 13.2 The Peay Vineyard was planted in 1999 by brothers Nick and Andy Peay. Sitting 4 miles inland at 800 feet elevation, Pey is one of the coolest sites from which Failla makes wine. Nick’s rigorous farming provides pristine Pinot clusters from this marginal site, so while yields are low, quality is always high. Native yeast fermentation. Aged 11 months in French oak, 25% new. Unfined and unfiltered. 70 Ehren Jordan
Wednesday, October 24 Coastal Tasting Flowers Camp Meeting Ridge 2016, Pinot Noir Sonoma Coast AVA, Sonoma County 3.5 0.57 13.5 Biodynamic vineyard. Elevation is 1,150-1400 feet above sea level. Clones: Swan, Dijon 115, Calera, and 2A. All fruit hand picked. 95% destemmed, 5% whole cluster. Cold soak at 50°F for 8 days prior to native fermentation followed by an average maceration period of 25 days. Free run wine was drained and cellared in 100% French oak (25% new) for 15 months. Filtered prior to bottling. Chantal Forthum
Wednesday, October 24 Coastal Tasting Flowers Seaview Ridge 2016, Pinot Noir Sonoma Coast AVA, Sonoma County 3.5 0.56 13.5 Biodynamic vineyard. Elevation is 1,150-1400 feet above sea level. Clones: Swan, Dijon 115, Calera, and 2A. All fruit hand picked. 95% destemmed, 5% whole cluster. Cold soak at 50°F for 8 days prior to native fermentation followed by an average maceration period of 25 days. Free run wine was drained and cellared in 100% French oak (25% new) for 15 months. Filtered prior to bottling. Chantal Forthum
Wednesday, October 24 In The Vineyard Tasting with Jasmine Hirsch Hirsch Estate 2016, Chardonnay Sonoma Coast AVA, Sonoma County 12.9 Wine was pressed and transferred to French and Austrian oak barrels, 25% new. Primary and malolactic fermentations occured in barrel, minimal lees stirring, wine was racked with its lees to stainless steel tanks. 70 Anthony Filiberti
Wednesday, October 24 In The Vineyard Tasting with Jasmine Hirsch Hirsch Estate Block 8 2016, Pinot Noir Sonoma Coast AVA, Sonoma County 13.4 100% Pommard-Wadenswil field blend. 42% whole cluster inclusion, 22% new oak. 95 Anthony Filiberti
Wednesday, October 24 Lunch at Hirsch Anthill Farms Peugh Vineyard 2016, Chardonnay Sonoma Coast AVA, Sonoma County 14.1 Head trained vines in the middle of the Russian River Valley, faded brown soils known as Huichica loam. Picked on acid. Long aging style program, keeping the barrels cool. Typically bottled after 14 months. 46 Anthony Filiberti
Wednesday, October 24 Lunch at Hirsch Failla Keefer Ranch Vineyard 2016, Chardonnay Russian River Valley AVA, Sonoma County 3.38 0.75 13.9 Biodynamic vineyard, planted in 1998. Elevation is 1,400-1,850 feet above sea level. Clones: 2A, Swan, Calera and 777. Native yeast fermentation, full malo. Aged 11 months in 15% new French oak, 20% concrete egg, and 10% stainless steel. Unfined and unfiltered. 45 Ehren Jordan
Wednesday, October 24 Lunch at Hirsch Flowers Camp Meeting Ridge 2008, Chardonnay Sonoma Coast AVA, Sonoma County 3.54 0.59 14.2 Sourced entirely from our Organic and Biodynamically farmed Camp Meeting Ridge Estate Vineyard (1,150 to 1,400 ft elevation). West-facing slopes planted to Old Wente and Dijon clonal selections. Whole cluster pressing, fermentation with indigenous, native yeasts with regular batonnage. Aged 12 months in French oak barrels (54% new). 50
Wednesday, October 24 Lunch at Hirsch Littorai Charles Heintz Vineyard 2007, Chardonnay Sonoma Coast AVA, Sonoma County Farmed using organic materials and biodynamic methods, not certified. 800 feet elevation and Goldridge loam overlying Franciscan shale, planted in 1983 with Wente clones. Whole cluster pressed and settled overnight, no fining or filtration. Run immediately to barrel for native yeast and native malolactic fermentation. Very limited lees stirring if any. Aged 11 months in barrel (25-30% new) and then in stainless steel before bottling. 70
Wednesday, October 24 Lunch at Hirsch Flowers 2017, Rosè of Pinot Noir Sonoma Coast AVA, Sonoma County 3.33 0.66 13 Rocky, well drained terrain and cool ocean influence. Sourced from family-owned vineyards including estate Sea View Ridge. 100% Pinot Noir. Whole cluster pressed, gravity fed into small stainless steel tanks for settling. Fermented by naturally ocurring yeasts, and partial MLF. Aged in stainless steel and neutral French oak barrels. 32
Wednesday, October 24 Lunch at Hirsch Failla Hirsch Vineyard 2009, Pinot Noir Sonoma Coast AVA, Sonoma County The Hirsch Vineyard was planted first in 1980 by Bronx expat David Hirsch. Around 90 acres are planted at elevations hitting 1500 feet at points. Soils are Goldridge, Hugo, Boomer, and Yorkville variety, and sit above the fog line for cool climated expression with maximum sun exposure. All native fermentation. Aged 11 months in 30% new French oak. Unfined and unfiltered. Ehren Jordan
Wednesday, October 24 Lunch at Hirsch Hirsch East Ridge Estate 2009, Pinot Noir Sonoma Coast AVA, Sonoma County 3.46 0.66 13.8 Pommard 38%, Mt. Eden 50%, and Swan 12%. 80 Anthony Filiberti
Wednesday, October 24 Lunch at Hirsch Littorai Hirsch Vineyard 2004, Pinot Noir Sonoma Coast AVA, Sonoma County Farmed using organic materials and biodynamic methods, not certified. Vineyard located at the mouth of the Russian River, elevation 1,200-1,550ft. Soils are gravelly loam and Hugo-Josephine complex, shale and greenstone. Vines planted in 1995, clones Pommard, Swan, and Dijon 114. Cold soak, followed by native yeast fermentation with a combination of punch downs/pump overs. 125
Wednesday, October 24 Evolution of Napa Valley Through the Decades Tasting Heitz Martha’s Vineyard 1976, Cabernet Sauvignon Oakville AVA, Napa Valley 3.72 0.571 13.5 Martha’s Vineyard. Very dry year, with very low yields Aged 1 year in oak tank, 3 years in French oak, 1 year in bottle. 30 Joe Heitz
Wednesday, October 24 Evolution of Napa Valley Through the Decades Tasting Robert Mondavi Reserve 1979, Cabernet Sauvignon Napa Valley AVA 3.41 0.62 13 59% To Kalon Vineyard, 41% other Napa Valley vineyards. 88% Cabernet Sauvignon, 6% Cabernet Franc, 6% Merlot. Fermented in horizontal roto-tanks over 4-5 days. 10 day extended maceration and aged 24 months in French oak barrels from the Nevers forest (87% new). 35
Wednesday, October 24 Evolution of Napa Valley Through the Decades Tasting Robert Mondavi Reserve 1988, Cabernet Sauvignon Napa Valley AVA 3.57 0.57 12.8 Most of the fruit from Oakville growing region, with 60% from the To Kalon Vineyard. 83% Cabernet Sauvignon, 14% Cabernet Franc, 3% Merlot. Extended skin maceration and aged 18 months in small, French oak barrels with regular rankings. 45
Wednesday, October 24 Evolution of Napa Valley Through the Decades Tasting Dunn Vineyards Howell Mountain 1985, Cabernet Sauvignon Howell Mountain AVA, Napa Valley 3.67 13 Vineyards sit on a slope at about 2,200 feet. The soil is iron rich clay, Aiken series. Cabernet vines vary in age (13-20 years old). Clones are Dunn and Frank, planted on St. George rootstocks. Crushed and destemmed, fermented in stainless steel, then aged 30-32 months in French oak (50% new). 30 Randy Dunn
Wednesday, October 24 Evolution of Napa Valley Through the Decades Tasting Robert Mondavi Reserve 1999, Cabernet Sauvignon Napa Valley AVA 3.67 0.61 14 0.07 68% To Kalon Vineyard, 82% from Oakville AVA. Alluvial bench with low-fertility, well-drained soils allow deep root systems. 11% from Stags Leap District and 7% from Carneros AVAs. 85% Cabernet Sauvignon, 10% Cabernet Franc, 2% Merlot, 2% Petit Verdot, 1% Malbec. 40 days extended maceration, pressed and transferred to 60 gal French oak barrels (80% new). Extended, native malolactic fermentation in barrels, racked 6 times during 17 months aging. Not filtered. 125
Wednesday, October 24 Evolution of Napa Valley Through the Decades Tasting Colgin Herb Lamb Vineyard 1997, Cabernet Sauvignon Napa Valley AVA Grown on the lower slopes of Howell Mountain at an elevation of 600 – 800 feet. The soils are weathered greenstone bedrock surrounded by a conifer forest.
Wednesday, October 24 Evolution of Napa Valley Through the Decades Tasting Robert Mondavi Reserve 2006, Cabernet Sauvignon Napa Valley AVA 3.69 0.63 15.5 0.054 91% To Kalon Vineyard, Oakville AVA, with balance from other Oakville Bench vineyards. 95% Cabernet Sauvignon, 5% Cabernet Franc. Hand-sorted, gravity flow of must and wine, fermented in traditional oak tanks and gently pressed in a basket press. 37 days extended maceration and aged 18 months in 100% French oak barrels. 135
Wednesday, October 24 Evolution of Napa Valley Through the Decades Tasting Schrader RSB To Kalon Vineyard 2009, Cabernet Sauvignon Oakville AVA, Napa Valley Beckstoffer To Kalon Vineyard, originally planted in 1868, with high mineral content and exceptional drainage, north-south sun exposure. 100% clone 337 from B1 and B2 blocks. 100% Cabernet Sauvignon, aged 20 months in Darnajou French oak barrels. 300 Thomas Brown
Wednesday, October 24 Evolution of Napa Valley Through the Decades Tasting Robert Mondavi Reserve 2013, Cabernet Sauvignon Oakville AVA, Napa Valley 3.73 0.69 15 0.64 To Kalon Vineyard, finest blocks. Hand-harvested. 88% Cabernet Sauvignon, 8% Cabernet Franc, 4% Petit Verdot. Three stages of sorting, destemmed and put in traditional French oak tanks for cold soak, fermentation, and extended maceration (34 days total of skin contact). Pressed into 100% new French oak for MLF, aged 21 months. 155
Wednesday, October 24 Evolution of Napa Valley Through the Decades Tasting TOR Black Magic 2016, Cabernet Sauvignon Napa Valley AVA 3 weeks on its skins, aged in almost all new Darnajou barrels and 2 small French Taransaud oak barrels. 300
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Yao Family Wines YAO MING 2016, Brut Sparkling Wine Napa Valley AVA
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Black Stallion Estate Winery 2017, Albariño Napa Valley AVA 3.27 0.71 13.5 Hillside vineyard overlooking San Pablo Bay in southern Napa Valley. 100% Albariño. 100% aged in stainless steel for 2 months.
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Robert Mondavi Unoaked 2015, Chardonnay Oakville AVA, Napa Valley 3.24 0.6 14.5 0.45 34
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Lang & Reed Wine Company 2017, Chenin Blanc Oak Knoll District of Napa Valley AVA 13.5 27
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Priest Ranch 2016,Grenache Blanc Napa Valley AVA 14.6 22
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Benessere 2017, Pinot Gris Napa Valley AVA 13.7 25
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Bouchaine Vineyards Estate 2016, Pinot Gris Carneros AVA, Napa Valley 3.3 0.66 13.4 Sourced from our estate vineyard from a hillside block overlooking the bay. Cold fermentation in both small stainless tanks and neutral oak. Additional lees added back for mouthfeel and complexity. Bottled in April, 2017. 284 cases produced. 36 Chris Kajani
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Luna Vineyards 2017, Pinot Gris Oak Knoll District of Napa Valley AVA 14.4 32
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Acumen Mountainside 2017, Sauvignon Blanc Napa Valley AVA 14.4 30
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Blackbird Vineyards Dissonance 2016, Sauvignon Blanc Napa Valley AVA 3.37 0.31 14.1 Sauvignon Blanc sourced from Hudson Vineyards in Carneros; Semillon from the Bavarian Lion Vineyard in Knights Valley. Produced in the style of Graves Blanc. Cool climate Sauvignon Blanc is complemented through aging in clay amphorae and stirring of the lees for 4 months in 30% new French oak barrels. 32 Aaron Pott
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Gamble Family Vineyards Heart Block 2014, Sauvignon Blanc Yountville AVA, Napa Valley 12.9 90
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Jones Family Vineyards 2013, Sauvignon Blanc Napa Valley AVA 13.5 40
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Marston Family Vineyard Albion 2016, Sauvignon Blanc Yountville AVA, Napa Valley 14.1 60 Marbue Marke
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner O’Brien Estate Fascination 2017, Sauvignon Blanc Oak Knoll District AVA, Napa Valley 3.3 0.33 14.8 0.3 100% estate in Oak Knoll District, bilateral cordon training. 20% concrete egg, and neutral oak. Aged sur lie. 40 Mark Davis
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Phifer Pavitt Wine DATE NIGHT 2017, Sauvignon Blanc Napa Valley AVA 14.3 34
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Yao Family Wines Napa Crest 2017, Sauvignon Blanc Napa Valley AVA 14.2 32
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Inglenook Blancaneaux 2016, White Blend Rutherford AVA, Napa Valley 3.49 0.61 13.5 0.5 The Marsanne, Roussanne and Viognier are grown in the vineyard blocks that enjoy full morning sun, but are in the full shadow of Mount St. John by mid-afternoon. Aged 10 months in 80% stainless steel drums and 20% French oak. 65 Philippe Bascaules
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Volker Eisele Family Estate Gemini 2015, White Blend Chiles Valley District AVA, Napa Valley 13 28
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Materra, Cunat Family Vineyards 2017, Viognier Oak Knoll District of Napa Valley AVA 3.35 0.7 14.4 1.2 36 Bruce Regalia
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Starmont Winery & Vineyards Stanly Ranch Estate 2015, Viognier Los Carneros AVA, Napa Valley 3.58 0.53 14.5 0.7 Sourced from Stanly Ranch Estate Vineyard. Whole cluster pressed; native fermentation in 75-gallon stainless steel drums; partial malo; 5 months on lees. 35 Jeff Crawford
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Ladera Vineyards 2017, Rosé of Malbec Napa Valley AVA 13.4 30 Jade Barrett
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Spiriterra Vineyards 2015, Rosé of Muscadine Napa Valley AVA 3.1 0.72 12.4 0.2 100% estate grown, sustainably farmed Muscadine from Spiriterra Vineyards. The hillside vineyard was first planted in 2009. Although native to the southeastern United States, the grapes are thriving here in Napa Valley. 25 Shirley Deam
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Round Pond Estate Round Pond Proprietary Rosato di Nebbiolo 2017, Rosé of Nebbiolo Rutherford AVA, Napa Valley 3.36 0.72 14.5 1.35 Round Pond Estate. 32 Jaime “JJ” Dowell
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Spiriterra Vineyards Rosé Muscadine Napa Valley AVA 3.1 0.72 12.4 0.02 100% estate grown, sustainably farmed Muscadine from Spiriterra Vineyards. The hillside vineyard was first planted in 2009. Although native to the southeastern United States, the grapes are thriving here in Napa Valley. Exotic aromas of papaya, mango and kiwi waft from the glass. The medium-body of the wine weighs nicely with the mix of tropical flavors in the mouth. A tart apple crispness adds to the clean, off-dry finish. Pairs nicely with cheese plates, salads, and light meat or fish dishes topped with tropical fruits. Equally enjoyable on its own on a warm afternoon or used for sangria. 25 Kenn Vigoda
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Barnett Vineyards 2016, Barbera Spring Mountain District AVA, Napa Valley 3.67 14.5 Barbera from York Creek Vineyards. Single vineyard site of older vines producing minute amounts of fruit. Shorter maceration time of 11 days due to rapid extraction. Of the 2 barrels produced, 1 was new. 65 David Tate
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Castello di Amorosa 2015, Barbera Napa Valley AVA 15.5 36
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Clos Du Val Hirondelle Vineyard 2015, Cabernet Franc Stags Leap District AVA, Napa Valley 3.7 14.7 Aged 18 months in 83% new French oak. 100 Ted Henry
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner CONSTANT 2014, Cabernet Franc Diamond Mountain District AVA, Napa Valley 14.5 175 Paul Hobbs
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Lang & Reed Wine Company Two-Fourteen 2008, Cabernet Franc Napa Valley AVA 14.5 40
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Merryvale Vineyards 2015, Cabernet Franc Napa Valley AVA 3.6 0.54 14.9 0.3 Sourced from Stanton and Sugarloaf Vineyards. Each vineyard fermented separately in small tanks. Native fermentation after 5 day cold soak; malolactic fermentation in barrel. Aged 22 months in 70% new French oak from Sylvain and Taransaud, medium toast. 90 Simon Faury
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Oakville Ranch Vineyards Robert’s 2015, Cabernet Franc Oakville AVA, Napa Valley 15.3 110
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Schweiger Vineyards Estate Bottled 2015, Cabernet Franc Spring Mountain District AVA, Napa Valley 13.9 63
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Somerston Estate Deerhound 2014, Cabernet Franc Napa Valley AVA 16.1 90
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Monticello Vineyards CORLEY RESERVE 2001, Cabernet Sauvignon Napa Valley AVA 14.2 90
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Stewart Cellars Stewart NOMAD Beckstoffer Las Piedras vineyard 2015, Cabernet Sauvignon Napa Valley AVA 14.5 175
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Fairwinds Estate Winery 2016, Carmenere Napa Valley AVA 3.79 0.583 14.5 0.4 66% Mt. Veeder, 44% Howell Mountain. 95 Todd Heth
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Robert Biale Vineyards Greco Bianco 2017, Greco Bianco Oak Knoll District AVA, Napa Valley 13.7 42 Tres Goetting
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Faustini Wines Mueller Vineyard 2015, Malbec Napa Valley AVA 3.79 0.56 14.8 20 months French oak. 105 Kian Tavakoli
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Fortunati Vineyards Estate Malbec 2015, Malbec Oak Knoll District of Napa Valley AVA 3.6 0.62 15 0.8 50
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Jean Edwards Cellars 2015, Malbec Rutherford AVA, Napa Valley 14.6 65
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Ladera Vineyards 2014, Malbec Howell Mountain AVA, Napa Valley 14.4 50 Jade Barrett
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Merryvale Vineyards 2015, Malbec Napa Valley AVA 3.75 0.51 14.5 0.3 Sourced from Stagecoach Vineyard. Fermented with native yeasts, malo in barrels. Aged 22 months in 60% new French oak barrels from Allier. Bottled unfined. 75 Simon Faury
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Schweiger Vineyards Estate Bottled 2014, Malbec Spring Mountain District AVA, Napa Valley 13.5 65
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Spoto Family Wines 2015, Malbec Oakville AVA, Napa Valley 3.7 14.6 Oakville Station. Part of the historic H.W. Crabb Oakville Vineyard. Small lot, open bin fermentation with multiple hand punch downs daily. Barrel aged 24 months in custom French oak. Only 1 barrel produced. 150 Stuart Spoto
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Cakebread Cellars 2014, Merlot Napa Valley AVA 14.5 54
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Clos Du Val Estate 2016, Merlot Napa Valley AVA 3.6 14.8 Aged 20 months in 40% new French & Hungarian Oak 42 Ted Henry
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Coho Michael Black Vineyards 2013, Merlot Coombsville AVA, Napa Valley 14.9 55 Phillip Corallo-Titus
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner J. McClelland Cellars J. McClelland 2014, Merlot Napa Valley AVA 3.56 0.672 13.7 0.2 Vine age 15-20 years, VSP trellising. 3 lots of Merlot from Oak Knoll and Pope Valley. Cabernet Franc from Pope Valley. Punch cap fermented and barrel aged for 32 months in French oak. 35 Mitch Cosentino and Paul Scotto
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Modus Operandi Cellars ANTITHESIS 2015, Merlot Napa Valley AVA 3.42 0.75 15.5 0 Boyd Vineyard and Bacigalupi Vineyard. Winemaker crafted new fermentation technique 150 Jason Moore
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner O’Brien Estate Estate 2015, Merlot Oak Knoll District of Napa Valley AVA 3.45 0.62 15.2 0.7 100% estate in Oak Knoll District, modified Cali sprawl. 70% New French Oak, Darnajou and Taransaud bbls, 20 months. No fining, no filter, no acid adds 70 Mark Davis
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Stewart Cellars 2014, Merlot Napa Valley AVA 14.5 50
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Tate Wines Spring Street 2015, Merlot St. Helena AVA, Napa Valley 13.8 50
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Barnett Vineyards 2016, Petit Verdot Spring Mountain District AVA, Napa Valley 3.62 14.8 Petit Verdot from Spring Mountain, a younger vineyard that was recently t-budded over from Cabernet Sauvignon. 20 days of Maceration did not cause over extraction. Only five barrels of this produced. Three were new barrels. 75 David Tate
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner J. McClelland Cellars J. McClelland 2014, Petit Verdot Napa Valley AVA 3.67 0.62 14.2 0.2 Vine age 10-20 years VSP with proper spacing for balance in vineyard. Vineyard source eastside of Napa Valley near the river, Punched cap fermented and aged 30 months in French Oak 45 Mitch Cosentino and Paul Scotto
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Pine Ridge Vineyards 2015, Petit Verdot Napa Valley AVA 3.62 0.68 14.9 1.43 52% Rutherford, 25% Oakville, 23% Stags Leap District. 30% new French oak. 75
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Viader Vineyards & Winery “V” 2015, Petit Verdot Napa Valley AVA 14.5 250
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Viader Vineyards & Winery “V” 2003, Petit Verdot Napa Valley AVA 14.5 N/A
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Aratas Wine 2012, Petite Sirah Napa Valley AVA 3.5 0.6 14.9 0.6 Oak Knoll (valley floor), planted in 2001. 5 day cold soak, optical sorting, 30 months in 30% new Hungarian oak. 48 Matt Sunseri
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Jamieson Ranch Vineyards Versada 2016, Petite Sirah Napa Valley AVA 3.6 0.65 14.3 Single vineyard in Yountville. 100% Petite Sirah. Aged 18 months in 40% new French oak. 65 Linda Trotta
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Marston Family Vineyard 2015, Petite Sirah Calistoga AVA, Napa Valley 15.1 90 Marbue Marke
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Materra, Cunat Family Vineyards 2016, Petite Sirah Napa Valley AVA 3.72 0.58 14.5 0.7 49 Bruce Regalia
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Bouchaine Vineyards Estate 2015, Pinot Meunier Carneros AVA, Napa Valley 3.6 0.57 14.5 Sourced from our estate vineyard from a hillside overlooking the bay. Picked 9/1/15. After a 7 day cold soak, the fruit underwent native fermentation in 1 open top tank at 75°F with minimal punch downs. Aged in 25% new French oak. Bottled August 2016. 359 cases produced. 58 Chris Kajani
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Coho Stanly Ranch 2014, Pinot Noir Carneros AVA, Napa Valley 14.6 45 Phillip Corallo-Titus
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Starmont Winery & Vineyards Stanly Ranch Estate 2015, Pinot Noir Carneros AVA, Napa Valley 3.7 0.58 14.5 0.3 Sourced from Stanly Ranch Estate Vineyard. Only free-run juice for blend. Open top fermenters, native yeast fermentation. Aged 20 months in tight grain French oak barrels (55% new). 65 Jeff Crawford
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Aratas Wine VENERATION 2012, Red Blend Napa valley AVA 3.54 0.61 14.7 0.4 Oak Knoll valley floor (planted in 2001) and Carneros Syrah. 40
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Blackbird Vineyards Paramour 2011, Red Blend Napa Valley AVA 3.79 0.57 14.2 The grapes come from an array of Napa Valley vineyard sources, ranging from mountaintops, hillside benchlands, and valley floor. Aged 21 months in French oak barrels, 75% new, 25% seasoned. 29 barrels produced. 190 Aaron Pott
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Cakebread Cellars Guajolote 2014, Red Blend Napa Valley AVA 14.7 57
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Favia Cerro Sur 2014, Red Blend Napa Valley AVA 14.8 175
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Robert Mondavi 2013, Red Blend Carneros AVA, Napa Valley 3.55 0.64 14.8 0.76 63% Cabernet Sauvignon, 37% Cabernet Franc. Barrel aged for 23 months in French oak, 33% new. 65
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Monticello Vineyards 2008, Red Blend Napa Valley AVA 14.3 150
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Red Thread Wines 2015, Red Blend Howell Mountain AVA, Napa Valley 14.5 65
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Red Thread Wines 2016, Red Blend Howell Mountain AVA, Napa Valley 14.8 Summit Lake Vineyards. 65 Brian Brakesman
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Spoto Family Wines Godfather Red – Part III 2015, Red Blend Oakville AVA, Napa Valley 3.65 14.5 Oakville Station, part of the historic H.W. Crabb Oakville Vineyard. Small lot, open bin fermentation with multiple hand punch downs daily. Aged in custom French oak barrel (24 months). Only 1 barrel produced. 110 Stuart Spoto
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Storybook Mountain Vineyards Antaeus 2014, Red Blend Napa Valley AVA 14.9 45
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner The Hess Collection Winery Lion Tamer 2015, Red Blend Napa Valley AVA 3.76 0.61 14.8 Family-owned, sustainably farmed vineyards. 45
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner VGS Chateau Potelle Potelle TWO 2016, Red Blend Napa Valley AVA 14.5 70 Kale Anderson
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Volker Eisele Family Estate Terzetto 2014, Red Blend Chiles Valley District AVA, Napa Valley 14.5 75
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Faustini Wines Talahalusi Vineyard 2015, Roussanne Napa Valley AVA 14.7 Neutral oak. 45 Kian Tavakoli
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Benessere 2014, Sagrantino St. Helena AVA, Napa Valley 3.85 0.56 14.5 Estate St. Helena vineyard. Open-top fermentation with 13 day maceration. Matured in 1 new and 3 neutral French oak barrels. 58 Matt Reid
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Castello di Amorosa 2014, Sangiovese Napa Valley AVA 14.9 45
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Luna Vineyards Classico 2015, Sangiovese Napa Valley AVA 12 42
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Black Stallion Estate Winery 2016, Syrah Napa Valley AVA 3.73 0.54 15 AVAs: 41% Coombsville, 34% Oak Knoll District, 23% Atlas Peak, and 2% Mt. Veeder. 100% Syrah.
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Fortunati Vineyards Estate VINTO Syrah Rhone Blend 2015, Syrah Oak Knoll District AVA, Napa Valley 3.7 0.61 15.2 0.5 40
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Robert Craig Winery Cote de Craig 2016, Syrah Howell Mountain AVA, Napa Valley 14.8 90
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Shafer Vineyards Relentless 2015, Syrah Napa Valley AVA 3.48 0.71 15.8 0.6 Foothill vineyard just south of Stags Leap District. 30 months in 100% new French oak. 95 Elias Fernandez
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Inglenook Edizione Pennino 2014, Zinfandel Rutherford AVA, Napa Valley 3.59 0.61 14.5 0.4 Edizione Pennino Zinfandel portrays the unique creation of Zinfandel using Morisoli and Werle clones grown on the Inglenook Estate in Rutherford. Aged for 18 months in 50% French and 50% American oak, 25% new. 45 Philippe Bascaules
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Robert Biale Vineyards Black Chicken 2016, Zinfandel Napa Valley AVA 14.7 48 Tres Goetting
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Storybook Mountain Vineyards Eastern Exposures 2015, Zinfandel Napa Valley AVA 14.6 52
Wednesday, October 24 Napa Valley Vintners Welcome Tasting and Dinner Spiriterra Vineyards deliciously sweet’ 2014, Muscadine Napa Valley AVA 3.06 0.84 11.8 0.065 100% estate grown, sustainably farmed Muscadine from Spiriterra Vineyards. The hillside vineyard was first planted in 2009. Although native to the southeastern United States, the grapes are thriving here in Napa Valley. 30 Kenn Vigoda
Thursday, October 25 Louis M. Martini – Tasting E & J Gallo
Thursday, October 25 Louis M. Martini – Tasting E & J Gallo
Thursday, October 25 Louis M. Martini – Tasting E & J Gallo
Thursday, October 25 Louis M. Martini – Tasting E & J Gallo
Thursday, October 25 Louis M. Martini – Tasting E & J Gallo
Thursday, October 25 Louis M. Martini – Tasting E & J Gallo
Thursday, October 25 Louis M. Martini – Lunch E & J Gallo
Thursday, October 25 Louis M. Martini – Lunch E & J Gallo
Thursday, October 25 Louis M. Martini – Lunch E & J Gallo
Thursday, October 25 Louis M. Martini – Lunch E & J Gallo
Thursday, October 25 Six Mountains of Napa Valley Tasting with Kelli White Au Sommet 2014, Cabernet Sauvignon Atlas Peak AVA, Napa Valley Western Vaca range. 97% Cabernet Sauvignon, 3% Petit Verdot. 250 Heidi Barrett
Thursday, October 25 Six Mountains of Napa Valley Tasting with Kelli White Scribe 2014, Cabernet Sauvignon Atlas Peak AVA, Napa Valley 3.65 0.64 14 Vineyard positioned above the fog line at 1,600 feet. Soils are volcanic tuff and alluvial gravelly loam. Vinified in stainless steel and aged in oak barrels until release.
Thursday, October 25 Six Mountains of Napa Valley Tasting with Kelli White Ovid Estate 2009, Red Blend Pritchard Hill AVA, Napa Valley 100% estate fruit from the 15 acre vineyard, organically farmed, on Pritchard Hill. 58% Cabernet Sauvignon, 30% Cabernet Franc, 8% Merlot, 4% Petit Verdot. Fermented in both concrete and oak tanks. Aged 20 months in French oak, 82% new. 680
Thursday, October 25 Six Mountains of Napa Valley Tasting with Kelli White Pulido-Walker Melanson Vineyard 2013, Cabernet Sauvignon Pritchard Hill AVA, Napa Valley 3.84 0.65 14.7 Clones 7 and 337. Aged 20 months in 100% French oak, 80% new. 209 Thomas Rivers Brown
Thursday, October 25 Six Mountains of Napa Valley Tasting with Kelli White Angwin Estate Vineyards Estate 2013, Cabernet Sauvignon Howell Mountain AVA, Napa Valley 14.3 <0.1 Sustainably hand farmed hillside estate vineyards located at 2,150 feet elevation. The soils are primary volcanic rock and weathered ash/clay. Single-cordon spur pruned. Clone: ENTAV – 169 Aged 24 months in approximately 57% new French and Hungarian oak barrels 120 Jon Larson
Thursday, October 25 Six Mountains of Napa Valley Tasting with Kelli White Dana Hershey Vineyard 2014, Cabernet Sauvignon Howell Mountain AVA, Napa Valley 3.82 0.62 15.2 100% Cabernet Sauvignon. Aged 25 months in 91% new French oak. 415
Thursday, October 25 Six Mountains of Napa Valley Tasting with Kelli White Dyer DYER Vineyard 2014, Cabernet Sauvignon Diamond Mountain District AVA, Napa Valley 3.74 0.58 14.2 Dyer Vineyard is a 2.3 acre vineyard situated on a bench, mid-slope on Diamond Mountain. The exposure is north facing and the slope is 7-10%. The site is probably an ancient landslide, rocky with fine volcanic soils and gravel ranging from ash to richer red soils. The vineyard was planted in 1993 by Bill and Dawnine Dyer. 81% Cabernet Sauvignon, 14% Cabernet Franc, 5% Petit Verdot. 80 Bill and Dawnine Dyer
Thursday, October 25 Six Mountains of Napa Valley Tasting with Kelli White Lokoya 2014, Cabernet Sauvignon Diamond Mountain District AVA, Napa Valley 14.5 Vineyard at 1,200-1,800 feet elevation. Hand harvested. Aged 19 months in 99% new French oak. 375
Thursday, October 25 Six Mountains of Napa Valley Tasting with Kelli White Philip Togni Philip Togni Vineyard 2014, Cabernet Sauvignon Spring Mountain District AVA, Napa Valley Estate grapes grown on a 10-acre vineyard at 2,000 feet elevation near the top of Spring Mountain, located on the western side of Napa Valley. The first vintage was 1983, made with our original vines planted in 1981. Grapes were gently sorted, destemmed, and minimally crushed, cold soaked for 3 days and then inoculated with Montrachet yeast. After a 20 day fermentation, the skins were gently pressed, the wine was racked off its gross lees, and then moved into French barrels (40% new, 60% one-year old). Malo took place in barrel. The wine was then racked every 3 months before being bottling in July, 2016. 135
Thursday, October 25 Six Mountains of Napa Valley Tasting with Kelli White Vineyard 7&8 Estate 2014, Cabernet Sauvignon Spring Mountain District AVA, Napa Valley 14.9 Hand-picked at physiological ripeness in early to mid-October. Double hand sorting, whole berry fermentation, 30% fermented in new French oak barrels with an average maceration of 50-60 days. Aged 26 months in 100% new French oak from select artisan coopers. 185 Martha McClellan
Thursday, October 25 Six Mountains of Napa Valley Tasting with Kelli White Mayacamas 2014, Cabernet Sauvignon Mt. Veeder AVA, Napa Valley 14.3 Grapes were harvested primarily from 20-30 year old vines grown between 1,800 and 2,000 feet in elevation. Cool mountain climate and some of the lowest yields in Napa Valley. Soils range from poor volcanic deposits to ancient seabeds; the grapes produced here retain high acidity and a clean, mineral character. 92% Cabernet Sauvignon, 4% Merlot, 4% Cabernet Franc. Grapes are harvested early to retain bright acidity and firm tannins. For fermentation we utilize a combination of cement vat fermenters, open-top foudre, and stainless steel. After approximately 2 weeks on skins, we gently press. The 2014 Cabernet aged 32 months in neutral oak: 20 months in large format foundre and 12 months in barrique. After bottling, the wine was cellared for 12 additional months before release. 120
Thursday, October 25 Six Mountains of Napa Valley Tasting with Kelli White Edge Hill Vineyard Co. 2014, Red Blend Mt. Veeder AVA, Napa Valley Certified organic vineyard on Mt. Veeder. 68% Cabernet Sauvignon, 10% Merlot, 10% Petit Verdot, 8% Malbec, 4% Cabernet Franc. Aged 26 months in 75% new French oak. 250 Frederick B. Ammons
Thursday, October 25 Consulting in Napa Valley Tasting with Kelli White Heidi Barrett – La Sirena Pirate TreasuRed 2014, Red Blend Napa Valley AVA 3.79 0.61 14.7 Cabernet Sauvignon, Syrah, Grenache, Merlot, Petit Verdot, Cabernet Franc, Petite Sirah (7 varietal blend). Aged 22 months in French oak barrels, 40% new. 65 Heidi Barrett
Thursday, October 25 Consulting in Napa Valley Tasting with Kelli White Heidi Barrett – La Sirena 2015, Grenache Napa Valley AVA 3.82 0.64 14.7 Steep hillside vineyard east of the town of St. Helena. 85% Grenache, 15% Syrah. Aged 18 months in French oak barrels, 42% new. 45 Heidi Barrett
Thursday, October 25 Consulting in Napa Valley Tasting with Kelli White Jeff Ames – TOR Herb Lamb Vineyard 2015, Cabernet Sauvignon Napa Valley AVA Fermented in a single closed top tank for about 14 days. The goal was not to maximize extraction but rather to best express the singular profile of this historic vineyard. We did no more then two pump-overs a day and had a maximum fermentation temperature of 86 degrees. Following completion of the primary fermentation the wine was put down to new Taransaud barrels where it stayed for 18 months until being bottled unfined and unfiltered. 110 Jeff Ames
Thursday, October 25 Consulting in Napa Valley Tasting with Kelli White Jeff Ames – RUDIUS Kaley Elizabeth 2015, Cabernet Sauvignon Oakville AVA, Napa Valley Eastern Oakville AVA hillside vineyard. Whole berry fermentation in closed top tanks over 16 days with twice daily pump overs then to french barrel 60% new with native ML aged for 22 months bottled unfined and unfiltered 125 Jeff Ames
Thursday, October 25 Consulting in Napa Valley Tasting with Kelli White Philippe Melka – Quixote 2016, Cabernet Sauvignon Stags Leap District AVA, Napa Valley 3.81 0.58 14.1 Estate vineyard. Clones 4 and See (Cabernet) and Sodero (Malbec). 96% Cabernet Sauvignon, 4% Malbec. 125 Philippe Melka
Thursday, October 25 Consulting in Napa Valley Tasting with Kelli White Philippe Melka – Seavey Estate Grown 2014, Cabernet Sauvignon Napa Valley AVA 14.5 100% French oak; 60% new. 160 Philippe Melka
Thursday, October 25 Consulting in Napa Valley Tasting with Kelli White Renzo Cotarella – Stag’s Leap Wine Cellars FAY Estate Grown 2015, Cabernet Sauvignon Stags Leap District AVA, Napa Valley 3.78 0.51 14.5 150 FAY estate vineyard. Aged 22 months in French oak (89% new). 100% malo, 100% stainless steel fermentation. 150 Renzo Cotarella – Marcus Notaro
Thursday, October 25 Consulting in Napa Valley Tasting with Kelli White Renzo Cotarella – Antica Napa Valley Townsend Vineyard 2015, Cabernet Sauvignon Atlas Peak District AVA, Napa Valley Townsend Vineyard is a 24-acre vineyard planted on a west facing slope of well-drained, volcanic soils. High density vine spacing ensures low production of fruit per vine. Vines are trained low for the soil to take advantage of the radiant heat. Destemmed after picking and automatically sorted before being placed in the stainless steel tank. 7 individual vineyard sections were fermented on their own. Fermented 10-15 days in temperature controlled tanks. After the wine was removed from it skins, it was racked into 100% new French oak barrels to complete malo. Barrel aged for 18 months. 110 Renzo Cotarella
Thursday, October 25 Reception at Stag’s Leap Wine Cellars Stag’s Leap Wine Cellars KARIA 2016, Chardonnay Napa Valley AVA 3.65 0.5 14.5 Blend of fruit from vineyards in the southern and cooler part of Napa Valley. Aged 7.5 months sur lie in French oak (34% new), 88% malo. 35 Marcus Notaro
Thursday, October 25 Reception at Stag’s Leap Wine Cellars Stag’s Leap Wine Cellars Aveta 2017, Sauvignon Blanc Napa Valley AVA 3.38 0.58 14 Vineyards: Usibelli (Pope Valley), Ranch Chimiles (Wooden Valley), Danika Ranch and Zulu (Oak Knoll), Beckstoffer Melrose (Rutherford), and Solari (Calistoga). 86% Sauvignon Blanc, 10% Sauvignon Musque, 3% Semillon and 1% Muscat Canelli. The juice was fermented at cool temperatures in a mix of stainless steel (52%) and neutral French Oak barrels (47%) and concrete (1%). Aged on light lees for six months and stirred every two weeks. 26 Marcus Notaro
Thursday, October 25 Reception at Stag’s Leap Wine Cellars Stag’s Leap Wine Cellars S.L.V. 2015, Cabernet Sauvignon Stags Leap District AVA, Napa Valley 3.75 0.54 14.5 100% estate: all vineyard blocks are represented. 100% Cabernet Sauvignon – Each lot was vinified and aged separately in 95% new small French oak Barrels for 21.5 months. In the latter stages of aging, the barrel lots were blended. 175 Marcus Notaro
Thursday, October 25 Reception at Stag’s Leap Wine Cellars Stag’s Leap Wine Cellars Cask 23 2015, Cabernet Sauvignon Stags Leap District AVA, Napa Valley 3.83 0.54 14.5 100% estate fruit: 58% from SLV vineyard (blocks 2A, 2B, 3A, 3B, 4) and 42% from the FAY vineyard (blocks 2A, 3A, 7A, 10A, 12A). 100% Cabernet Sauvignon. Each lot was vinified and aged separately in 100% new small French oak barrels for 21.5 months. In the latter stages of aging, the barrel lots were blended. 295 Marcus Notaro
Thursday, October 25 Reception at Stag’s Leap Wine Cellars Stag’s Leap Wine Cellars Artemis 2016, Cabernet Sauvignon Napa Valley AVA 3.91 0.51 14.5 Blend of Napa Vally vineyards from various AVAs. 91% Cabernet Sauvignon 6% Merlot, 2% Petit Verdot, 1% Malbec.15.5 months in in French oak (30% new) and 4% American oak. 69 Marcus Notaro
Thursday, October 25 Reception at Stag’s Leap Wine Cellars Stag’s Leap Wine Cellars Cask 23 1994, Cabernet Sauvignon Stags Leap District AVA, Napa Valley 3.53 0.53 13.7 Blend of fruit from FAY and SLV, both estate vineyards. 98.4% Cabernet Sauvignon .2% Petit Verdot, 1.4% Merlot. 100% malo, aged 18 months in new French oak. 100 Marcus Notaro
Thursday, October 25 California Icons Dinner at Stag’s Leap Wine Cellars Antica Napa Valley Estate Grown A26 2016, Chardonnay Atlas Peak District AVA, Napa Valley 100% estate grown California clone 4. Harvested from 16-19 year old vines from select areas. Average elevation is 1,420 feet. Alluvium soil series (predominate in Foss Valley), with Bale clay loam (blick A48CH) and Perkins gravelly loam (Block T5CH) – both formed from alluvium derived from volcanic rock. Destemmed after picking and placed in the press to allow for a gentle release of juice. Chilled further in stainless steel tanks prior to yeast inoculation. The musts were transferred to 100% new French oak barrels where alcoholic fermentation took place. The wine remained in contact with the lees in the French oak barrels for about 10 months, during which time malo was completed. 55
Thursday, October 25 California Icons Dinner at Stag’s Leap Wine Cellars Trefethen Family Vineyards Estate 1991, Chardonnay Oak Knoll District of Napa Valley AVA 3.09 0.71 13 100% estate grown, produced and bottled. 72% in French oak for 20 weeks. Hailey Trefethen
Thursday, October 25 California Icons Dinner at Stag’s Leap Wine Cellars Wente Nth Degree 2015, Merlot Livermore Valley AVA 3.59 0.62 14.4 Sourced exclusively from select blocks of the unique east-west facing Livermore Valley estate. Soils are well drained and rocky. Fermentation took place in small stainless steel tanks where the must was gently pumped over 3 times daily. Each variety was aged separately in neutral French oak barrels for 3 months, then blended and aged for an additional 17 months in 80% new and 20% second use French oak barrels. 95 Carolyn Wente
Thursday, October 25 California Icons Dinner at Stag’s Leap Wine Cellars Kapcsandy Roberta’s Reserve 2015, Merlot Yountville AVA, Napa Valley 14.4 97% Merlot, 3% Cabernet Franc. 70% new French oak, 30% second fill French. 375
Thursday, October 25 California Icons Dinner at Stag’s Leap Wine Cellars Corison Kronos Vineyard 2014, Cabernet Sauvignon St. Helena AVA, Napa Valley 13.5 185 Cathy Corison
Thursday, October 25 California Icons Dinner at Stag’s Leap Wine Cellars Spottswoode Estate 2014, Cabernet Sauvignon St. Helena AVA, Napa Valley Organically farmed since 1985. 86% Cabernet Sauvignon, 10% Cabernet Franc, 4% Petit Verdot. Aged 20 months in French oak barrels, 60% new. 190 Beth Novak Milliken
Thursday, October 25 California Icons Dinner at Stag’s Leap Wine Cellars Benziger Obsidian Point 2014, Red Blend Sonoma Valley AVA, Sonoma County 3.65 0.59 14.5 Certified biodynamic. Fruit from estate vineyards, hillside block on the home ranch full of obsidian rock and terraced. Primarily Cabernet Sauvignon, hand sorted in the vineyard, fermented in small tanks and serviced by hand. Native yeast and malolactic bacteria were employed throughout. Aged 20 months in French oak (35% new). 65 Lisa Amaroli (Dir of Winemaking)
Thursday, October 25 California Icons Dinner at Stag’s Leap Wine Cellars Black Stallion Winery Transcendent 2014, Cabernet Sauvignon Napa Valley AVA 3.74 0.59 15.4 Appellations: 71% Diamond Mt. (volcanic soils), 22% Oakville (well drained gravelly soil), 3.5% Atlas Peak (rocky volcanic soils) and 3.5% Mount Veeder. Aged 72 months in 100% new French oak. 110 Chris Indelicato
Thursday, October 25 California Icons Dinner at Stag’s Leap Wine Cellars Groth Reserve 2015, Cabernet Sauvignon Oakville AVA, Napa Valley Cabernet Sauvignon from Reserve Block of the estate vineyard. Soils are Yolo loam and gravel strata planted to clones 7, 15, and 337 on 039-16 and SO4 rootstocks. Mechanical sorting, cold soak for 3 days prior to inoculation, fermentation in small lots, then aged 8 months in barrel as separate lots. The final blend is aged an additional 14 months (total 22 months in 100% new French oak). 300
Thursday, October 25 California Icons Dinner at Stag’s Leap Wine Cellars Silver Oak 1992, Cabernet Sauvignon Napa Valley AVA 12.5 Through Vivian
Thursday, October 25 California Icons Dinner at Stag’s Leap Wine Cellars Stag’s Leap Wine Cellars FAY 1995, Cabernet Sauvignon Stags Leap District AVA, Napa Valley 3.49 0.54 100% estate, Fay Vineyard. 96.4% Cabernet Sauvignon, 2.2 % Petit Verdot, 1.4% Merlot. Aged 18 months French oak (Nevers). 70
Thursday, October 25 California Icons Dinner at Stag’s Leap Wine Cellars Château St. Jean Cinq Cépages 1999, Red Blend Sonoma County AVA 3.74 0.57 Vineyards throughout Sonoma County (29% Sonoma Valley, 26% Knights Valley, 15% Dry Creek Valley, 30% Alexander Valley). 76% Cabernet Sauvignon, 10% Merlot, 8% Cabernet Franc, 4% Malbec, 2% Petit Verdot. Each component aged separately for 24 months exclusively in French oak (51% new). Once blended, aged an additional year in bottle. 70 Margo Van Staaveren
Thursday, October 25 California Icons Dinner at Stag’s Leap Wine Cellars JCB No. 1 2009, Cabernet Sauvignon Napa Valley AVA The juice spent 26 days on the skin, then cold soaked for just under 4 days. It went through active fermentation, then sat for another 9-12 days on extended maceration prior to draining and pressing. Aged in 100% French oak (60% new) with a medium plus toast. 300 Jean-Charles Boisset
Thursday, October 25 California Icons Dinner at Stag’s Leap Wine Cellars Larkmead 2012, Cabernet Sauvignon Napa Valley AVA 100% estate grown. 94% Cabernet Sauvignon, 6% Petit Verdot. Aged 18 months in 54% new French oak barrels. 109 Dan Petroski
Thursday, October 25 California Icons Dinner at Stag’s Leap Wine Cellars TOR Beckstoffer To Kalon 2012, Cabernet Sauvignon Oakville AVA, Napa Valley Top soils are Bale loam/Bale clay loam and running through the middle and west side of the vineyard are remnants of old stream beds riddled with rock. The 2012 To Kalon Cabernet was one of the longest and slowest fermentations we have ever had. This helped to preserve the fruit and extract more color and sweet tannins. This was given no more then 2 pump overs daily and toward the end of its fermentations was only given a single pump over daily. After pressing the sine slightly, it was moved to its traditional mix of Darnajou and Taransaud wood. 325 TOR
Friday, October 26 Screaming Eagle – Tasting Screaming Eagle Wine One Screaming Eagle’s winemaker Nick Gislason and Sales Manager Mary Margaret McCamic MW lead a discussion and tasting centered around what it takes to craft Screaming Eagle. Using the 2016 vintage as a guide, Nick and Mary Margaret will address farming on the estate, the philosophy around work in the vineyard and in the winery, as well as various considerations taken when putting together the final blend for Screaming Eagle’s two wines, the flagship Cabernet Sauvignon and the merlot-based expression, The Flight. Nick Gislason
Friday, October 26 Screaming Eagle – Tasting Screaming Eagle Wine Two Nick Gislason
Friday, October 26 Screaming Eagle – Tasting Screaming Eagle Wine Three Nick Gislason
Friday, October 26 Screaming Eagle – Tasting Screaming Eagle Wine Four Nick Gislason
Friday, October 26 Screaming Eagle – Tasting Screaming Eagle Wine Five Nick Gislason
Friday, October 26 Screaming Eagle – Tasting Screaming Eagle Wine Six Nick Gislason
Friday, October 26 Screaming Eagle – Tasting Screaming Eagle Wine Seven Nick Gislason
Friday, October 26 Screaming Eagle – Tasting Screaming Eagle Wine Eight Nick Gislason
Friday, October 26 Burgers and Blends Lunch with Matt Stamp MS DeSante The Old Vines, Field Blend 2016, White Wine Napa Valley AVA 3.4 0.7 12.5 Head-trained vines, organically and dry farmed. The youngest vines are 70+ years old with many of the vines exceeding 90 years. The varieties include Green Hungarian, Semillon, Sauvignon Vert, Golded Chasselas, Pinot Blanc, and others. All of the vines are either planted to the St. George rootstock or on their original vinifera roots. Yields are approximately 1 ton per acre (16 hl/ha) in a productive year. Bottled unfined and unfiltered, with lees in the bottle to add complexity. 40 Katharine DeSante
Friday, October 26 Burgers and Blends Lunch with Matt Stamp MS Fine Disregard Altas Piedras Vineyard 2016, Grenache Alexander Valley AVA, Sonoma County 3.52 0.66 14.2 Fruit for this wine is sourced from a rocky hillside in the eastern part of Alexander Valley. Head trained vines are grafted to Alban clone. Biodynamic farming practices since 2012. Fermentation is spontaneous (primary and secondary). 100% whole cluster, with foot treading for the first 4 days of maceration and gentle pumpovers. 3 weeks on skins, then the wine is pressed into neutral Burgundy barrels for 12 months (no racking) and bottled without fining or filtering. 38 Mike Schieffer
Friday, October 26 Burgers and Blends Lunch with Matt Stamp MS Long Meadow Ranch 2014, Merlot Napa Valley AVA 13.5 Organically farmed using simple sustainable methods. 75% Merlot, 24% Petit Verdot, 0.5% Cabernet Sauvignon, 0.5% Sangiovese. Aged in 50% new and 50% neutral French oak. 35
Friday, October 26 Burgers and Blends Lunch with Matt Stamp MS Trinchero Forte 2013, Red Blend Napa Valley AVA 3.85 0.6 14.9 Sustainably sourced from several estate vineyards throughout Napa Valley. Malbec from both Haystack Vineyard on Atlas Peak and Cloud’s Nest Vineyard on Mount Veeder. The Cabernet Franc and Petit Verdot come from the Central Park West Vineyard in St. Helena and the Merlot comes from Vera’s Vineyard in south Napa. 65 Mario Monticelli
Friday, October 26 Burgers and Blends Lunch with Matt Stamp MS INCONNU Kitsune 2013, Red Blend Carneros AVA, Sonoma County Soils are a mix of sandy clay loam for the Merlot and the Cabernet Sauvignon is on silty clay. 85% Merlot, 15% Caberenet Sauvignon, 11 months in neutral barrel, spontaneous fermentation, no additions besides sulfur. 28 Laura Brennan
Friday, October 26 Burgers and Blends Lunch with Matt Stamp MS Kautz Ironstone Vineyards Reserve 2014, Red Blend Sierra Foothills AVA 3.81 0.664 15 2.6 Located at 2,400 feet elevation, estate-grown grapes from Hay Station Ranch. Soils are decomposed granite, volcanic sediment, and red clay. Sustainable viticultural practices. 82% Cabernet Sauvignon, 10% Cabernet Franc, 8% Merlot. After fermentation and maceration, wine is aged in small oak barrels underground for natural temperature control. 45 Steve Millier (Dir of Winemaking)
Friday, October 26 Burgers and Blends Lunch with Matt Stamp MS Lange Twins Midnight Reserve 2013, Red Blend Lodi/Clarksburg AVAs 14.8 The Cabernet portion of the 2013 vintage is 3 vineyards: Miller, River Ranch, and Twin Oaks. Malbec was harvested at Jahant Woods II, the Petit Verdot at the doorsteps of our River Ranch home in the heart of the Lodi AVA, and both the Merlot and Cabernet Franc came from Miller Vineyard in the Clarksburg AVA. 30 David Akiyoshi
Friday, October 26 Burgers and Blends Lunch with Matt Stamp MS White Rock Vineyards Claret 2015, Red Blend Napa Valley AVA 3.73 0.58 14.3 Estate grown, produced, and bottled east of Yountville, on the south end of the Stag’s Leap Range in Napa Valley. East and west facing hilltops with white volcanic ash soils in a microclimate a few degrees cooler then the valley floor. 65% Cabernet Sauvignon, 23 % Merlot, 6% Cabernet Franc, 6% Petit Verdot. Barrel aged for 22 months in French Oak. 54 Christopher Vanderdrissche
Friday, October 26 Burgers and Blends Lunch with Matt Stamp MS Honig Vineyard & Winery 2015, Cabernet Sauvignon Napa Valley AVA The fruit was sourced from both the Honig Rutherford vineyard and local Napa Valley vineyards. 83% Cabernet Sauvignon, 9% Petit Verdot, 4% Merlot, 4% Cabernet Franc. Each vineyard block kept as individual lots representing individual blocks. The wines were pressed off the skins 10-30 days after crushing. Aged for 18 months in French and American oak barrels (10% new French oak and 25% new American oak). 60 Mario Monticelli
Friday, October 26 Burgers and Blends Lunch with Matt Stamp MS Bonterra 2016, Cabernet Sauvignon California 3.69 0.59 13.8 2 Sourced from certified organic and sustainable vineyards around California, mostly in Mendocino. Oak aging. 16 Jeff Chichoki
Friday, October 26 MW Challenge Wine One
Friday, October 26 MW Challenge Wine Two
Friday, October 26 MW Challenge Wine Three
Friday, October 26 MW Challenge Wine Four
Friday, October 26 MW Challenge Wine Five
Friday, October 26 MW Challenge Wine Six
Friday, October 26 MW Challenge Wine Seven
Friday, October 26 MW Challenge Wine Eight
Friday, October 26 California Sparkling Reception at Waterbar Domaine Carneros Brut Rosè 2014, Blend Carneros AVA, Napa Valley 3.13 0.71 12 0.9 63% Pinot Noir, 37% Chardonnay. Portion of Pinot Noir juice in contact with the skins for 3 days during harvest. A warm toastiness evolves from the lees contact and combines with the ethereal Pinot Noir fruit character. As the wine ages and the tiny bubbles are formed, an elegant wine of great poise evolves. 42
Friday, October 26 California Sparkling Reception at Waterbar Domaine Carneros Le Rêve, Blanc de Blancs 2011, Chardonnay Carneros AVA, Napa Valley 3.2 0.71 12 0.9 100% Chardonnay. 100% estate grown. 115
Friday, October 26 California Sparkling Reception at Waterbar Gloria Ferrer Brut Rosè NV, Blend Carneros AVA, Sonoma County 3.11 0.74 12.5 Grapes are hand picked and transported to the winery in small bins. 60% Pinot Noir and 40% Chardonnay. Gently pressed. Half of the Pinot Noir grapes are macerated with their skins for 36-48 hours. The final blend is bottled and aged on the yeast for about 2 years. 29
Friday, October 26 California Sparkling Reception at Waterbar Gloria Ferrer Anniversary Cuvée 2010, Blend Carneros AVA, Sonoma County 3.19 0.72 12.5 Grapes are hand picked and transported to the winery in small bins. 67% Pinot Noir, 33% Chardonnay. Gently whole-cluster pressed. Only the first press is used for this wine that is fermented in stainless steel tanks at 55-60ºF. After 6 months of first fermentation the final blend is created from 14 wine lots. The wine is bottle aged for 5.5 years on the yeast. 50
Friday, October 26 California Sparkling Reception at Waterbar J. Schram 2009, Blend North Coast AVA 3.01 0.86 13.3 1.09 From over 115 cool-climate vineyard sources, 50% Sonoma, 41% Napa, 4% Mendocino, 4% Marin. Principal Chardonnay blocks from Horseshoe Bend and Keefer in the Sonoma Coast, Schwarze and Jones in Napa-Carneros. 86% Chardonnay, 14% Pinot Noir. Traditional method. 27% of initial fermentation in oak barrel and stainless steel, some MLF. Aged over 7 years on the yeast, hand-riddling, with a brut dosage. 120 Sean Thompson, Hugh Davies
Friday, October 26 California Sparkling Reception at Waterbar J. Schram Late Disgorged 2000, Blend North Coast AVA 3.08 0.91 12.8 0.8 60% Napa, 20% Mendocino, 12% Sonoma, 8% Marin. Principal Chardonnay blocks: Tognetti and Schwarze (Napa-Carneros), Rose (Anderson Valley), and Pacheco (Marin County). 80% Chardonnay, 20% Pinot Noir. Traditional method. Light pressing, 38% barrel fermentation and some malo, nearly 17 years of contact with the lees in bottle. 185 Sean Thompson, Hugh Davies
Friday, October 26 The BIG Farewell Dinner at Waterbar – MWs Only Hanzell Vineyards Ambassadors 1953 Vineyard 2012, Chardonnay Sonoma Valley AVA 3.33 0.64 14.5 Ambassadors 1953 Vineyard. Planted in 1953 with origininal budwood from Stony Hill grafted on St. George rootstock. 2 hours minimum juice and skin contact prior to pressing. 100% barrrel fermented in French oak, 33% new. Lees stirring for the first 2 months and malo. 298 Michael McNeill
Friday, October 26 The BIG Farewell Dinner at Waterbar – MWs Only J. Lohr Estates Riverstone 2017, Chardonnay Arroyo Seco AVA, Monterey County 3.51 0.7 13.8 0.43 Vineyard is predominately Elder loam soils, with an underlayment of “riverstones,” deposited by the Arroyo Seco River over thousands of years. The stones limit the depth from 1-4 feet, which keeps the vegetative growth and fruit in balance. Inoculated in tank to complete malo before moving to barrel. Barrel-fermented and aged 7-9 months in new to 4th fill American, French, and Hungarian oak barrels, which were stirred every 2 weeks until pumped out. 12
Friday, October 26 The BIG Farewell Dinner at Waterbar – MWs Only Patz & Hall Dutton Ranch 2015, Chardonnay Russian River Valley AVA, Sonoma County Predominantly a blend of California heritage clones and selections: Hyde-Wente, Robert Young, Rued, UC Davis Clone 4, and Spring Mountain. Many of the vines are dry farmed and produce small but intensely concentrated berries. 100% Chardonnay. Whole-cluster pressed, 100% indigenous yeast fermentation, sur lie aged with weekly stirring, 100% malolactic fermentation in barrel, 40% new Burgundian French oak barrels. Bottled without filtration. 44
Friday, October 26 The BIG Farewell Dinner at Waterbar – MWs Only Patz & Hall Hyde Vineyard 2015, Chardonnay Carneros AVA, Napa Valley Hyde Vineyard is cultivated as 44 distinct blocks. The Hyde-Wente selections used for this Chardonnay are planted on the best soils at Hyde: very low vigor and extremely well-drained sandy, clay loam which lower the yields even more than usual for this small-barried clone. 100% Chardonnay. Whole-cluster pressed, 100% indigenous yeast fermentation, sur lie aged with weekly stirring, 100% malolactic fermentation in barrel, 40% new Burgundian French oak barrels. Bottled without filtration. 65
Friday, October 26 The BIG Farewell Dinner at Waterbar – MWs Only Sandhi Bentrock 2014, Chardonnay Bentrock is the producer’s westernmost Chardonnay vineyard, planted in 2007 and farmed organically. Site is north-facing and soils are shale and silica-based. Whole cluster crush in open press, oxidatively handled during crushing and primary fermentation. Spontaneous fermentation sur lie (no bâtonnage) in 500L oak puncheons (40% new). Aged in neutral oak puncheons of same size. 45
Friday, October 26 The BIG Farewell Dinner at Waterbar – MWs Only Sandhi Mt. Carmel 2014, Chardonnay 12 Mt. Carmel is a steep, south-facing site situated directly below Rita’s Crown. Planted on its own roots in 1991, Mt. Carmel is farmed organically and without irrigation. 95.00 (mag)
Friday, October 26 The BIG Farewell Dinner at Waterbar – MWs Only Talley Estate 2016, Chardonnay Arroyo Grande AVA 13.8 100% estate fruit grown in the Arroyo Grande Valley of San Luis Obispo County, California. Barrel fermented with native yeasts. Aged 13 months sur lie in French oak (14% new). 78 Brian Talley
Friday, October 26 The BIG Farewell Dinner at Waterbar – MWs Only Robert Mondavi Winery To Kalon Vineyard Reserve 2014, Fumè Blanc Napa Valley AVA 3.2 0.67 14.5 0.63 Situated on prime benchland in west Oakville, with low fertility and well drained soils. Hand harvested. 98% Sauvignon Blanc, 2% Semillon. Gently pressed as whole clusters, minimizing skin contact. Almost all the juice was barrel fermented in French oak (42% new) for a slow, cool fermentation. Aged on lees for 9 months and hand stirred twice weekly in 2 cement egg-shaped fermentation vessels. 45
Friday, October 26 The BIG Farewell Dinner at Waterbar – MWs Only Kutch Falstaff 2016, Pinot Noir Sonoma Coast AVA 12 Falstaff Vineyard is the coolest site of this producer, 550 feet elevation, with north-south orientation and VSP trellising. Vines were planted in 2001 on marine quartz sandstone and Goldridge soils. Clones: Dijon 828, 777, and 115 on 101-14 rootstock. 100% whole cluster, gravity flow, native yeast fermentation and native malo in barrel (no new oak). Aged 17 months sur lie without racking. 120
Friday, October 26 The BIG Farewell Dinner at Waterbar – MWs Only Mount Eden Estate 2011, Pinot Noir Santa Cruz Mountains AVA 3.55 0.75 13.5 60
Friday, October 26 The BIG Farewell Dinner at Waterbar – MWs Only Twomey Monument Tree 2014, Pinot Noir Anderson Valley AVA 13.6 Barrel aged for 18 months in 100% French oak, 36% new. 146
Friday, October 26 The BIG Farewell Dinner at Waterbar – MWs Only 1000 Stories Batch 43 2016, Zinfandel California AVA 3.61 0.57 15.5 Dry-farmed, head trained Zinfandel vines in Mendocino County, Lodi, Paso Robles, and Petite Sirah in Lake County. Aged as individual lots in American and French oak, blended, then aged together in 8-12 year old barrels (24% old Bourbon, 3% new Bourbon). 20 Bob Blue
Friday, October 26 The BIG Farewell Dinner at Waterbar – MWs Only Black Stallion Winery Limited Release 2015, Cabernet Sauvignon Napa Valley AVA 3.77 0.56 15 Appellations: 33% Oakville, 20% Coombsville, 15% Atlas Peak, 10% Diamond Mtn, 9% Oak Knoll District, 8% Howell Mtn, and 7% Mt. Veeder. 88% Cabernet Sauvignon, 10% Merlot, 2% Petit Verdot. Aged 20 months in 80% new French oak.
Friday, October 26 The BIG Farewell Dinner at Waterbar – MWs Only Concannon Vineyard Mother Vine Reserve 2012, Cabernet Sauvignon Livermore Valley AVA 3.71 0.67 13.5 0.21 Cabernet vines propagated from Ch. Margaux (Concannon Clones 7, 8, and 11). 96% Cabernet Sauvignon, 3% Petite Sirah, 1% Merlot. 40
Friday, October 26 The BIG Farewell Dinner at Waterbar – MWs Only Signaterra Sunny Slope Vineyard 2014, Cabernet Sauvignon Sonoma Valley AVA 3.46 0.66 14.5 Sunny Slope Vineyard, Demeter certified biodynamic. Vines planted in fractured stone over 30 years ago, deep-rooted. South-west exposure maximizes sunlight. Maceration in open top fermenters on skins. Aged 20 months in French oak. 59
Friday, October 26 The BIG Farewell Dinner at Waterbar – MW’s Only Wente Vineyards Charles Wetmore 2015, Cabernet Sauvignon Livermore Valley AVA 3.54 0.68 14.5 100% estate grown. Gravelly loam soils. 78% Cabernet Sauvignon, 8% Malbec, 6% Merlot, 4% Petit Verdot, 4% Petite Sirah. The wine is fermented in stainless steel tanks and pumped over twice daily and then aged for 20 months in 40% new French oak and 60% second and third use French oak barrels. 130