Ron Siegel Radio Wine Club – February Selections
Ron Siegel Radio
Ron Siegel Radio
Published on May 27, 2013
Ron Siegel Radio Wine Club – February Selections

Ron Siegel Radio Wine Club – February Selections

Ron Siegel and Robert Mott are proud to announce the wine selections for February 2013.

This month’s Estate selections:

As before, since we have wine club members who are White / White, this month we will have 2 white wines and one red for the Estate Selection …

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¿Por qué No? 2009 Tres Sabores Vineyard

HISTORY OF THE WINE
We make two lovely estate wines at Tres Sabores: Rutherford Zinfandel (limited to 500 cases) and Rutherford Perspective Cabernet Sauvignon (200 cases). Back in 2000, we had a few barrels left over and literally asked ourselves: "So what would happen if we combined everything delicious that we still had in the cellar and added a little vino from our spice box (Petite Sirah, Petit Verdot)?" To which, of course, the answer was: "Why Not?!" Quite naturally, the wine reflects the composition and the spontaneity of the moment. We've made it ever since. In fact, now we've planted Petite Sirah and Petit Verdot on the property so we're assured of making it every year.

WHAT WE LIKE ABOUT THE WINE

  • Out-front fruit-filled aromatics: blackberry, boysenberry, black cherry. These characters reflect the Zinfandel element in the wine - especially since the use of 'previously inspired' barrels serves to buoy the fruit rather than mask it.
    • Also - a nice middle mouth feel: there's substance and texture there. Here's where the Cabernet comes in. The Petite Sirah also gives an earthiness and robustness (and a dash of pepper, as well, complementing the natural spiciness of Zinfandel).
    • Something fun that you can't quite put your finger on: Petit Verdot adds a bit of sparkle - a fresh carbonic note - rose petal fragrance….not to mention its contribution to the deep purple color.

WINEMAKER'S NOTES
Rutherford, St Helena, and Calistoga Zinfandels hand crafted by Julie Johnson contribute to this wine (a little under 50% of the blend). Tres Sabores' own Cabernet along with Cab from neighbors and Sonoma Mountain (+/- 20%), and Petite Sirah (+/-30% –from Rutherford and Calistoga, Sonoma and Lake ) and finally a bit of Petit Verdot (from a gem of a Mendocino vineyard), make up the balance. All the grapes were hand harvested at 24.3 to 27.4 brix in September and October 2009. The juice was fermented in open top, one ton bins with frequent punch-downs then basket-pressed and racked to a range of small oak barrels, mixing it up a bit between classic Bordeaux and Burgundy with a little American on the side (Seguin Moreau, Sylvain, Francois Freres, Billon, Berger, Boutes, Ramond, Radoux, and World Cooperage). Natural acidity. pH of 3.8. Bottled May 2011. 2000 cases.

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Viticulture: a mixture of sustainable, practicing organic and CCOF organically certified.

Balletto 2011 Teresa’s Chardonnay 2011 – Unoaked

Technical Information:
Tasting Notes: It’s not often that tank-fermented Chardonnay delivers the depth and texture of Teresa’s Unoaked Chardonnay. This rich and diverse wine has bright fruit aromas and a nicely balanced mouth feel. The complex bouquet includes key lime, lemon peel, peaches and apricots. And it certainly delivers upon drinking. The crisp tartness complements the wines natural viscosity and creates balance and elegance. Then, the lemon- lime flavors kick in for a long, citrusy finish that lasts several minutes and begs for the next sip.

Taken altogether, the aromas and mouth feel create a distinct style of Chardonnay that is made to highlight the grape itself and not the oak and malolactic aromas found in Chardonnay fermented and aged in oak barrels.

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This wine is extremely versatile with food. It is textured and plush enough to compliment rich seafood like lobster, crab and scallops, but also has a crisp acidity and fruit flavors that can pair nicely with more diverse flavors like grilled pork tenderloin with a fresh apple reduction sauce.

Vineyard: The grapes for this wine were grown at our Occidental Road Vineyard next to the winery and tasting room. Known as Block A1012, the vines are planted to the Robert Young clone of Chardonnay. Every year, this block produces a rich tropical juice that becomes our Teresa’s Unoaked Chardonnay.

Winemaking Notes: Teresa’s Unoaked Chardonnay came around one day during the 2005 harvest when Terri Balletto was walking through the cellar and tasted a tank full of Chardonnay juice about to be sent to barrels. Never a fan of hugely oaky wine, she inquired if it would be possible (at some future date of course) to make an unoaked version. Sure enough, the empty barrels were put back in their stacks and the juice fermented completely in stainless steel. Its been called Teresa’s Unoaked ever since. The wine is whole-cluster pressed and fermented at low temperatures to help preserve all its aromas. The final wine is bottled in winter.

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Harvested: Sept. 30th & Oct. 2nd, 2011
Brix: 21.5 & 22.5
pH: 3.35
TA: 6.55 g/L
Alcohol: 13.36%
Residual Sugar: 0.20%
Malolactic: 0%
Vineyards: Occidental Road
Soils: Wright Sandy Loam
Clones: 100% Robert Young
(Clone # 17)
Vintage Number: 7
Bottled: 2/9/12
Case Production: 1,256

Brut Rosé Excellence Non Vintage (2nd white for white / white estate members)

Scharffenberger Cellars was founded in 1981 with the commitment to making ultra premium sparkling wines, which are today established among America’s finest.
WINEMAKING
Scharffenberger Brut Rosé Excellence is made by the méthode traditionelle process, whereby the wines are individually bottle-fermented before being riddled and disgorged. Most of the base wines underwent malolactic fermentation, which softens and rounds out the blend. The grapes are sourced from our vineyards in the Anderson Valley as well as other premium quality vineyards in Mendocino County with whom we have long term contracts. This type of vineyard selection allows us to choose from the best vineyards in the area, which enables us to produce our trademark cuvée.
TASTING NOTES
The wine has a pale salmon hue with integrated aromas of fresh raspberry jam and wild strawberries on a cream covered pastry base. The flavors are layered, round, fresh, fruity and long.
TECHNICAL INFORMATION
Appellation: Varietal: Mendocino County,54% Pinot Noir (4.5% red wine), 46% Chardonnay
Wine Alcohol: 12%
pH Level: 3.33
Residual Sugar: 1%
Fermentation: En tirage: Two years on the yeast cases made
Number of Cases Produced: 2,890

This month’s Reserve selections:

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Hewitt 2008 Cabernet Sauvignon – Rutherford California

Hewitt displays consistent attributes that encompass both its terroir and the Cabernet Sauvignon varietal. Hewitt Vineyard Cabernet Sauvignon displays a violet aroma unique to this vineyard. Sumptuous black cherry, blackberry, olallieberry, Marionberrry, plum, cassis and currant fruit are complemented by Rutherford’s classic cocoa, bittersweet chocolate, mocha, forest floor, coffee beans, toffee, dried herbs, allspice and cigar. Big in character yet elegant in style, this wine can be enjoyed young or savored after years in the cellar with equal pleasure.

Vintage: 2008

Varietal: Cabernet Sauvignon

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Appellation: Rutherford

WS Rating: 93

Tasting Notes:
Hewitt displays consistent attributes that encompass both its terroir and the Cabernet Sauvignon varietal. Hewitt Vineyard Cabernet Sauvignon displays a violet aroma unique to this vineyard. Sumptuous black cherry, blackberry, olallieberry, Marionberrry, plum, cassis and currant fruit are complemented by Rutherford’s classic cocoa, bittersweet chocolate, mocha, forest floor, coffee beans, toffee, dried herbs, allspice and cigar. Big in character yet elegant in style, this wine can be enjoyed young or savored after years in the cellar with equal pleasure.

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d66 2010 Grenache – Vin de Pay des Cotes Catalanes, Maury, France

Imported by Refugee Wine – Orin Swift
The 2010 vintage marks the second release of D66 from our winery and vineyards in Maury, France. Situated in the outer Roussillon against the backdrop of the Pyrénées-Orientales mountain range, old vine Grenache thrives along with some Syrah and Carignan. We own approximately 235 acres (93 ha.) which were planted more than 60 years ago. The terrain of the "Cotes Catalanes" is dominated by black schist, with small deposits of granite and limestone in red rocky soils known as angile. Similar to the nearby growing region of Priorat, Spain, schist is a crystalline rock based soil that retains heat well but is poor in organic nutrients and nitrogens. Apart from lowland scrub and sparse tree plantings, very little agriculture survives here. The intense heat from the daytime sun is reflected back to the gnarled, head trained vines at night, increasing ripeness while maintaining acidity. The result is a very dark, concentrated, and finesse driven wine that embodies this singular region and terroir. As we continue to acclimate ourselves in Maury, our respect and admiration for the town, vineyards and people grows. Special thanks are in order to our General Manager Richard Case and Vineyard Manager & Cellarmaster Bob Doyle who helped to contribute once again to this special project.

Winemaker's notes
Blend
A blend of Grenache, Syrah, and Carignan
Maturation: 30% new French Oak for 18 months
Bottle aged 5 months prior to release
Alc/Vol: 15.2%

A dark red almost opaque color to the wine coats the glass and drifts down the
sides slowly after the swirl. Aromas of ripe crushed cherries intertwined with
seasoned French oak dominate the nose and lead gently into an enormous entry.
Ripe strawberries and bruised watermelon front the structured mid palate which
bursts with bright acidity and subtle briar fruits. The finish is long, concentrated
and lasting.

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