California - Day 7 (CIA Mastering Wine 1 Class)

Yesterday was by far the best day from start to finish.  Memorable.

The last day of class and the focus is Cabernet Sauvignon.  Karen told us the trip to Shafer Winery is very special.  I couldn't wait.  The day starts with the usual routine - breakfast in the CIA student kitchen and off to class where nine glasses await us at each of our stations for the afternoon Cabernet Sauvignon tasting. 

Karen wasn't able to teach the class yesterday, so Bob Bath, Master Sommelier, is teaching.  Bob is very knowledgeable (then again he is a MASTER Sommelier).  Class discussion starts with Old World and New World Cabernets.  Including the characteristics of the grapes that make the wine and what blends well with it.  We then board the bus to Shafer Winery.

Mr. John Shafer (left)

Shafer is a very nice property with grapevines planted on the rolling hillside.  We are greeted by Mr. John Shafer the owner.  How great is that!  He is personable  and very informative.  It was interesting to hear how he started the winery and developed it.  Mr. Shafer took us into the bottling room where they were in the process of bottling their latest release of 2008 Hillside Select Cabernet (it will be released in September, 2012).  The winemaker, Ernesto, was there and poured us each a tasting of the new release.  Oh so special.   I was not about to spit this gem of a wine.  I savored every sip I took.  It was outstanding.

Wine tasting at Shafer Winery.

After the bottling room we head to the tasting room for a vertical tasting of six Cabernet Sauvignon.  Three are  Shafer's  Napa Valley and three are Hillside Select.  We taste the Cabernets in two flights.  First Napa Valley, then Hillside Select.  Just as we are about to swirl, sniff, sip, and analyze Bob stops us and says we need to first sniff, then swirl and sniff again.  Taking in the aroma before swirling gives you the benefit of noticing and appreciating all the delicate aromas.  Swirling brings out the bolder aromas.  It was eye opening.  You could get so many more aromas by doing this.  We now sniffed, swirled, sniffed, sipped, and analyzed.  It was like peeling back layers. 

As we taste and discuss the wines, and get Mr. Shafer's feedback, conversation with Mr. Shafer  just flows.  He answers all our questions, discusses all the wines, and grape growing.  You can't help but hang on Mr. Shafer's every word.  It was interesting to hear him talk about establishing the Stag's Leap District.  

After the tasting Mr. Shafer takes us to the caves, immaculately clean.  From here we board the bus back to the CIA for lunch and then class.  

What a great tasting at Shafer Winery.  The opportunity to talk to the owner  and the wine maker.  Ask them questions.  Hear stories on the history of Stag's Leap, which Mr. Shafer was instrumental in forming.  Get a tasting of next years release just as it was being bottled.  Fantastic experience! 

Back in class, the afternoon topic was how to analyze wine based on the grape's characteristics, to the determine the region and year.  I'm thinking, "how great is that to have a palate and knowledge of wine to deduce the region and year.  That's why Bob's a Master Sommelier."  Then came our tasting.  Bob says, "okay, now let's taste wine number one and two and see if we can figure out the region and year."  Seriously?  Region and year?  I'm just getting a handle on wine characteristics for a varietal and you want region and year?  And so it goes ... we taste all nine wines, one at a time, analyzing them and discussing them, to narrow down the region and year.  This required more thought than just determining varietal characteristics. My personal best in this was knowing what was an Old World Cabernet Sauvignon.  It had the one distinct characteristic I don't like - fecal and barnyard. 

With the tasting over, class is over and we are all given our certificates of completion.  What an amazing experience this week was. 

Well, there is still the after class routine - Dave and I head to a winery.  We are going to Coppola in Geyersville, Sonoma for dinner and decide we'll go to their tasting room too.  The views of the vineyard are beautiful.  Coppola's tasting fee is $10 for the "Family Tasting" of three wines, $15 for the "Neighbor's Tasting" of four wines, and $4 for a tasting of their wine Archimedes.   Again, Dave and I get one of each and share so we can taste all the wines.  We sniff, swirl, sniff, sip and analyze each one.  Putting to use what we learned this week in class. (Yup, will review after my trip.)  After the tasting we walk around upstairs and look at the memorabilia from Francis Ford Coppola's movies, including his Oscars. 

While walking around the building and the store we see A VARIETAL WE NEVER HAD!  Who  knew?!  Soooo, yes I had to taste it and purchased a glass.  The wine (and varietal) was 2008 Alicante Bouschet.   Just like a Pinot Noir the wine kept changing over time with every sniff and sip.  Amazing.  (Will review after the trip.)

Our dinner reservation was in Coppola's on premise restaurant, Rustic.  While the menu was casual and unassuming, the level of service was more upscale.  It was a beautiful day so we dined outside on the terrace with a breathtaking view of the vineyard.  Food ... delicious. 

I watched the tables as wine was poured.  The two bottles ordered the most were  Coppola Rosso (one of my favorites and one I often recommend to customers) and Archimedes which we had in the tasting room.  

Like I said, great day from beginning to end!