Columbia Crest Riesling, 2007 and Sirius Bordeaux, 2008

Nothing like jumping right back into routine.  Monday I had a tasting.  Sampling wine from a 2 oz. plastic cup sure  doesn't yield the aroma one gets from a wine glass.  Both wines were new for me; I never tasted them. One wine customers enjoyed and the other  met with mixed reviews.

Columbia Crest Grand Estates 2007 Riesling is from Washington State. I was not able to get aroma out of the plastic up, but the flavor was a mild stone fruit with some minerality.  Not as fruity as some rieslings that I've had and not as dry as a dry rielsing.  This would pair easily with food since it does not have any competing flavors nor heavy acidity.  Great for a hot summer day as well.  Customers enjoyed this wine.  

Winemaker's Notes: Bright aromas of orange zest and apples are complimented by a hint of minerality. Rich, lingering flavors of pear and mandarin orange are accentuated by crisp acidity, leading to a lively, vibrant finish.

Sirius 2008 Bordeaux (red) is from winery Maison Sichel in France and is a blend of 65% Merlot , 35% Cabernet Sauvignon.  The aroma (even in a plastic cup) was cherry.  Flavor did not have fruit on the palate, and was a tad bitter (even customers commented on this).  Tannins were light.  This wine met with mixed reviews; most customers did not enjoy.  Neither did I.


Winemaker's Notes:  (Not available)

Red Diamond Cabernet, 2008

I'm back in Virginia with the 90+ degree heat and humidity.  Oooh, how I'm missing that delightful California weather.  To get back into the swing of things I'm staying in the air conditioned house and cooking.  Cooking while enjoying a glass (or two) of wine is relaxing for me.   I purchased a few cookbooks on my trip and read them on the plane.  Last night I prepared "Fresh Berries with Raspberry Cabernet Sauce" from The Wine Sense Diet,  by Annette Shafer. (I purchased this when we went to Shafer Vineyards with our CIA class.)  What a great recipe.  Fresh strawberries, raspberries, blackberries and blueberries with a thick, rich Raspberry Cabernet Sauce.  I cannot reprint the recipe, but if you e-mail I'd be glad to share.  Anyway, I thought I'd review the wine I used in preparing the Raspberry Cabernet Sauce.  It is a wine I use for cooking and I also enjoy drinking. 

Red Diamond 2008 Cabernet is from Washington state and has some Syrah and Merlot blended in.  It has a lovely aroma of black cherry and spice.  Flavors of black cherry and raspberry, with a spice finish. This is one of Washington state's many wonderful wines.


Winemaker's Notes:  Aromas of cassis and licorice with hints leather precede a rich, velvety textured
palate of red fruit jam and a sweet touch of toasty oak on the long finish.

California - Day 14 (Coppola Alicante Bouschet, 2008)

Our last day in California and sorry to say there was NO wine involved. We packed our bags and wine (14 bottles) and returned the rental car at the airport.  We drove 1,792 miles!  Vacation is officially over.  Dave and I went into this with some wine knowledge, but after the CIA class we learned so much  more, tasted great wines, and put into practice what we learned.  A phenomenal trip!


Since there was no wine tasted I thought I'd review Coppola 2008 Alicante Bouschet.   

When I saw this new varietal I just had to taste it.  It had a rich dark color.  The aroma was black cherry, raspberry, mocha, and vanilla.  It was jammy with a flavor of baked fruit, tart cherry, and spice.  Medium body, silky and long finish.  A complex wine with the aroma and flavors changing like a Pinot Noir.

Winemaker's Notes:  Our Alicante Bouschet is made from the fruit of 85-year-old vines. Rich in color (purple magenta), aromas of wild berries, allspice, and toasted oak, and loaded with lush, jammy fruit (black cherries, plums, mocha, and earthy spices),  this smooth medium-bodied red is richly textured and long on the finish. It pairs well with foods such as lamb chops, shepherd’s pie and creamy gorgonzola pasta.  

Since I see a lot of the Coppola wines on the store shelves, I'm going to ask my Kroger wine consultant if they can order this for me.  

California - Day 13 (Patz & Hall and Frog's Leap)

Lucky 13.  Our wine trip is coming to an end.  Before we depart for San Francisco we hop in the car and head down 17 Mile Drive, walk around Carmel, and travel Route 1 south.  The scenery was beautiful and the weather delightful.   Next it's a two and a half hour drive to San Francisco.   

In San Francisco the only thing on our agenda was The Press Club.  Planning our trip to arrive in San Francisco on this day was luck (a lot of luck this trip).  The Press Club was having their "Visiting Vintner" series.  This night was Frogs Leap and Patz & Hall.  Dave tasted Patz & Hall wines. I tasted Frog's Leap.  We parted ways at the tasting bar.  Here are the reviews.

Frog's Leap 2010 PINK, La Grenouille Rouganté .  This is a blend of 61% Zinfandel and 39% Valdiguie (a Napa Gamay).  The aroma was a refreshing, vibrant strawberry and watermelon.  Flavor, reminiscent of a Portuguese patio wine, Vinho Verde, but with more alcohol.  Crisp. Refreshing.  I could see sitting on the deck, barbecuing and enjoying this.  Even a picnic. 

Winemaker's Notes:   Ancient vine Valdigue blends with equally old Zinfandel to produce a “sunny-day” wine with bright aromas of peach blossom, strawberry, watermelon and jasmine. Laced with subtle hints of white summer flowers. Across the palate the wine is filled with the fresh picked flavors of cranberry and raspberry. With naturally low alcohol and clean, bright acidity, this wine is the perfect foil to a picnic basket filled with a baguette and some simple cheeses.

Frog's Leap 2008 Zinfandel, a blend of 80% Zinfandel, 19% Sirah, and 1% Carignane.  This was a light (as opposed to bold and jammy) Zinfandel that was well balanced.  An aroma of dark raspberry, cinnamon, spice and cocoa, with a spice and berry flavor.  Balanced, long finish. Very nice.   

Winemaker's Notes:  The Zinfandel offers lush layers of wild raspberry and mulberry underscored with a touch of cinnamon and white pepper. The ‘Pets’ deepen the rich dark color, add a weighty mid-palate and strengthen the flavors of blueberry and spice while that dash of Carignane helps to drive the finish. The tannins are polished and the texture is plush. With an alcohol under 14% this wine is rich yet quaffable and is the perfect partner for your next barbeque.

Frog's Leap 2008 Merlot from Rutherford, Napa Valley.  An aroma and flavor of light tobacco and red fruit.  Well balance and long finish.  GREAT!  

Winemaker's Notes:  Filled with fragrant notes of rich black berry and traces of cocoa powder, the 2008 Frog’s Leap Merlot exhibits a cascading flavor profile of ripened red berries, cherry and currants, laced with hints of cigar box and dried herbs. Accentuated by delicate notes of mocha, herbs and spice. The famed ‘Rutherford Dust,’ in which the grapes were grown, generates a mouth-feel and finish that is long and lovely all wrapped in plush, soft tannins. With such a diverse set of flavors and bright acidity this wine can be paired with a wide range of food from lamb stew to chocolate soufflé. 

At this point in the trip, Dave's finished analyzing wine.   But, lucky for me, I was given a taste of a Patz & Hall wine of my choosing.  I selected their 2009 Sonoma Coast Pinot Noir.  WOW!  A heavenly aroma and flavor of cherry and cocoa. Slight spice in the finish.  Well balanced. Silky.

Winemaker's Notes:  The aromas reveal inviting layers of strawberry, cherry, cranberry and Kirsch that are echoed on the palate alongside notes of spicy fruit. The tannins are broad and muscular, adding mouth coating richness and vibrant intensity. Lush and compelling now, but with a depth and structure that bodes well for extended aging.

For most of the night Dave raved about how great the Patz & Hall wines were.  Based on the one I had, I completely agree.  Frog's Leap wines were also excellent.  I will be purchasing these when I get back home. (They weren't for sale at the Press Club. Not to mention no more room in our suitcases.)
  

California - Day 12 (Paso Robles)

Yesterday was another beautiful day as we started our two hour drive to Paso Robles.  For this portion of our trip Dave and I had no idea where we'd go so, before and during our trip,  I asked various people (back home and pourers in Napa and Sonoma) what wineries they'd recommend.  Did we luck out!


First stop was L'aventure.  My friend Jon (who works for another distributor) recommended this and I knew he wouldn't steer us wrong.  The tasting room was closed, so we had to schedule an appointment.   L'aventure's tasting fee is $10 for four wines.  The  wines we tasted were:
     2010 Cote a Cote Rose,
     2006 Optimus (a red blend of Syrah, Cabernet, and Petit Verdot),
     2008 Estate Cote a Cote (red blend of Grenache, Syrah and Mourvedre), and 
     2008 Estate Cuvee (red blend of Syrah, Cabernet Sauvignon, and Petit Verdot)
Because we were the only ones in the tasting room we were shown the fermentation and barrel rooms. It was interesting to see and talk about.  L'aventure is a small production winery with very nice wines.  Dave and I are considering joining their wine club.

The next winery on our Paso Robles tasting was Turley Wine Cellars.  The gentleman at Orin Swift recommended we stop here.  The tasting fee is $10 for four wines and you get to keep the glass.  Our tasting was on:
     2009   "Juvenile" California Zinfandel,
     2009 "Old Vines"California Zinfandel,
     2009 "Duci Vineyard" Paso Robles Zinfandel,
     2006 "Rattlesnake Ridge" Howell Mountain Petite Syrah, and
     2005 "Duci Vineyard"Paso Robles Zinfandel (it was open so we were given a taste)
Enjoyable wines with wonderful aromas, great color, and flavor. 


When leaving Turley we passed Aron Hill and decided we'd give their wines a try.  Aron Hill  just opened last week.  A beautiful property and tasting room.  Wines ...  not for us. The aromas were fantastic, but the wines were thin and short on finish.  

 It was now time for lunch.  The only place in the area was Route 46 Farmstand. Recommended to us by L'aventure.  A quaint little place with delicious food.  Dave and I sat outside and enjoyed the weather.  While eating we struck up a conversation with the two women at the table next to us.  They recommended Niner.  The one woman, Amber, we were talking to told us she worked there and we should tell them she sent us.  Off we go.


Niner was a lucky find.  We enter the tasting room and say "Amber sent us".  They were expecting us as Amber called and told them we were coming.  Our tasting was FREE (normally $10 for five wines).  The four wines were:
     2009 Sauvignon Blanc,
     2007 Barbera,
     2007 Cabernet Sauvignon,
     2007 Twisted Spur (red blend - Merlot, Petite Syrah, and Cabernet Franc), and
     2006 Fog Catcher (red blend - Cabernet Sauvignon, Cabernet Franc, and Merlot)
The wines were nicely balanced and had aromas I loved to get lost in and  flavor that made you want more.  We were not disappointed. 

The day was drawing to a close and there wasn't enough time to visit all the wineries on our list.  Wasn't that the story of our tasting days.  Too many wineries, too little time!  A quick decision was to pick two wineries and hope we can visit both.

J Lohr was our next visit.  We enjoyed their Chardonnay with dinner the other night, and ... well ... this is one of the wineries distributed through my distributor.  The tasting fee is $10 for six wines of your choosing (there were 24 to select from).  There is also a Cuvee tasting and you can have all three for $5, or $2 for one.  My objective was to try the higher tier and limited wines.  Dave and I tasted 10 wines.  All very nice and will be reviewed at a later time.

Last, Vina Robles, another winery Jon recommended.  Two tasting options were available both tasting six wines and you get to keep the glass.  The Estate Tasting was $7 and the Reserve Tasting $10.   Dave and I chose the Estate Tasting and shared.  Very glad we stopped here.  Nice wines, balanced, and enjoyable.  

We had a long two hour drive back to Monterey ahead of us. It was 5:00 p.m. and the wineries were closing.  Winery visits for today had come to an end.  All in all, a great day of tasting.

California - Day 11 (Monterey)

It's time to move on and yesterday we headed to Monterey.  That will be our stopping point and from there we will do a one day trip to Paso Robles.  The only thing we had planned for yesterday was lunch in Castroville, the "Artichoke Capitol of the World".  We love a good artichoke and what better place to eat them.  Destination, the Giant Artichoke Restaurant.  I've been there before with Dave and once with my best friend Lucy.   Yum.

After our artichoke fix and checking into the hotel we walked around Monterey's Fisherman's Wharf in search of a restaurant that Dave and I could agree on.  I want seafood, he wants meat.  While walking, enjoying the cool breeze and sunny afternoon, we notice the various restaurants are giving out samples of their clam chowder.  THAT would be how we'd pick a restaurant.  Who ever had the best chowder is where we'd eat.  Oy, glad I tasted (Dave doesn't do seafood).  The chowders went from good to down right nasty.  The "winner" was Domenico's.  

Domenico's was on the water and we requested a table at the window.  Outside there were seals chilling at the base of the pier and romping in the water.  A pelican perched on the pylon.  Row upon row of docked boats.   All in all a serene view.  However, the best sight was a man and his dog paddling by.  Oh, and the food was good.

As I've digressed from wine, I'll get to it.  After not tasting all day, Dave and I needed "a fix".  With dinner we  ordered  J Lohr 2009 Riverstone Arroyo Seco Chardonnay.  

J Lohr 2009 Riverstone Arroyo Seco Chardonnay was the perfect selection.  Crisp and refreshing, pairing well with my seafood.  The aroma a delightful nectarine, and tropical fruit.  Flavor lemon, nectarine, and a hint of oak. Slight creaminess on your palate.  Enjoy.  I know we did.

Winemaker's Notes:  Bright and youthful straw-yellow color. The aromas are of lime zest, ripe pear, nectarine and pineapple with caramel, butterscotch, honey and vanilla perfume from the barrel fermentation and sur lie aging. The flavors are complex and rich with citrus, stone fruit and barrel toastiness gracefully balanced by fresh acidity, creating a very flavorful and wonderfully balanced Chardonnay.

California - Day 10 (Napa Wineries)

Yesterday was our last day in the Napa/Sonoma region and we spent it in Napa Valley.  We had two appointments scheduled.   11:00 a.m. at Baldacci and 1:00 p.m. at Orin Swift (I just love the Prisoner and wanted to taste more of their wines since I can't get them in the stores). It wasn't planned, but Dave and I got an early start so we began our tasting at 10:00 a.m.  Faced with the "dilema" how to kill time ... wine tasting but of course! Chimney Rock, was just up the road from Baldacci so that's where we headed. 

We were the first customers in the tasting room at Chimney Rock.  They have 3 tasting fees, $20 for their Introductory Flight (4 wines, two were Terlato), $25 for the Verticle Flight (4 Cabernet Sauvignon), and $30 for the Prestige Flight (4 wines).  Dave and I were talking with the  pourer, TJ, (I did mention I worked for a distributor) and he let us pick and choose across the flights which was perfect.  It was a wonderful tasting of the following Chimney Rock wines:   
     2008 Elevage Blanc (a friend gave me a bottle of this and it is what made Chimney Rock a favorite winery of ours),  
     2009 Rosé of Cabernet Franc (when we saw this on the tasting sheet it was a must try and we're glad we did),  
     2007 Cabernet Sauvignon, 2007 Elevage (red), and  
     2006 Tomahawk (red).  
Because we were discussing the wines with TJ, and savoring and enjoying them he also let us taste three that were not on the tasting list:
     2008 Tomahawk,  
     2007 Elevage (red), and 
     2002 Elevage (red and WONDERFUL).    
A nice way to start our day. 

We left Chimney Rock just in time to get to our appointment at Baldacci.  It was a small, unimposing vineyard.  Dave and I sat in the car for a bit debating whether or not to taste the wines or move on.  With an "oh what the heck" we went in.  What a nice surprise.  For a tasting fee of $10 you tasted three wines.  With each glass I got lost in the aromas.  Since there were only three wines, I'll review them now. 

First   was Baldacci 2009 Elizabeth Pinot Noir, a wine we enjoyed while walking  through the caves.  A fruit aroma and flavor is about all I could tell you.  With the walking we weren't able to focus on the wine, but listened to our tour guide.    

Winemaker's Notes:  The 2009 Elizabeth Pinot Noir continues our tradition of rich, fruit forward wine from our Estate vineyard in Carneros. The wine has aromas of cranberries, dried rose petals, clean earth and dried sage all wrapped in the flavors of strawberries, pomegranate, baked vanilla with a mouth-watering minerality that keeps you wanting more. Elizabeth has been a Baldacci favorite since our first release in 2004 and continues to get rave review from all who enjoy it.

Next Baldacci 2007 IV Sons Cabernet Sauvignon.  It is a blend of Cabernet Sauvignon and Cabernet Franc, with an aroma of black cherry, coffee,  and caramel.  The flavor was dark fruit and vanilla with integrated tannins.  Not bad and would be great with food.   

Winemaker's Notes:  This wine is powerful and filling. Aromas of vine-ripened raspberries, cherries, coffee, tea leaves, white chocolate and caramel entice you and the lingering flavors of plums, wild berry and a dash of mocha are wrapped in delicious vanilla flavors from the accent of our 10% new American Oak (the rest of the barrels are French Oak 40% new). This wine is enjoyable with all its’ “teeth-staining,” full-bodied flavor but it will age spectacularly for at least 7 years!

Last Baldacci 2007 Black Label Estate Cabernet Sauvignon and is blend of Cabernet Sauvignon from vineyard blocks.  An aroma of dark fruit and some oak.  The flavor was dark  fruit and caramel. Mild tannins.  Pair with food and it will be great.  

Winemaker's Notes:  Our 2007 Black Label Estate Cabernet Sauvignon is smooth, rich and generous – a Stags Leap District wine that truly represents the “Iron Fist in a Velvet Glove;” it is what we think of when we say “Napa Valley Cabernet.” The aging in 100% French, 55% new, for 18 months only enhances this balanced wine. Aromas of cassis, blackberries and clean earth complement the layered flavors of black cherries, wild berries, caramel custard and refined, mouth-water tannins. Irresistible in its youth, this wine will age gracefully for 8-10 years.

The next stop for tasting, Orin Swift for a 1:00 p.m. appointment.  They don't have a vineyard but source the grapes from the California growing region.  Hence, our tasting was at their offices in Napa.  The tasting fee at Orin Swift is FREE.  I was slightly disappointed with the tasting.  I was looking forward to tasting a few wines that I am not able to find in Virginia; namely Abstract and Mercury Head, and they did not have them.  Sold out.   Orin Swift has their roots in inventing new blends (which I did not realize) and they do it well.  Our tasting was on  
     2010 Veladora (white),  
     2009 D66 (red blend made in France),
     2009 Saldo (which I reviewed on May 9th), and  
     2009 The Prisoner (2008 was a favorite of ours and this is just as nice).

We had no more appointments and decided to drive up the road and turned into Freemark Abbey.   For a $10 tasting fee you could taste four wines; thirteen to select from.  Dave and I were talking with the pourer and one thing led to another.  Next thing you know we end up tasting six wines PLUS four wines from a member library tasting from the night before (they are celebrating 125 years) .  Very nice wines. 

It was now time to head to dinner.  Destination - back to Coppola in Sonoma to their restaurant Rustic.  On the way we pass Chateau Montelena.  I've heard this is a beautiful property, and it was "the judgement of Paris 1976", so ...  have to turn in.  Yes it's a very nice Chateau and property.  The wines ... we're not fans.  For $20 you can taste five wines.  

We finally make it to Coppola and as we walk through the tasting room to the restaurant I see that they are pouring Sofia and a Moscato.  I have to taste.  I tasted:
     Sofia 2010 Blanc de Blancs,  
     Sofia 2010 Riesling, and  
     Coppola 2010 Moscato.  
As with all the other wines - later on for a review.  Once again the Coppola Rosso was the preferred wine ordered and poured at tables.  It is a winner.

California - Day 9 (Sonoma Wineries)

Yesterday was another gorgeous day and we were off to Sonoma to taste wines.  What a difference from Napa.  Night and day. 

The weekend traffic in Napa was a long, steady steam of slow moving vehicles.  More limousines than you could imagine.  Crowds at Oakville Grocery and winery parking lots were approaching full.  From the looks of it, if you didn't have a reservation for a restaurant,  I'd say you had a long wait to be seated.  Traveling  down the main road (albeit slowly) wineries are a stones throw from each other.  The Vaca and Mayacamus mountains are on either side of the valley, not as many rolling hills. or winding roads as Sonoma.  Tasting fees in Napa are higher. 

The weekend traffic in Sonoma was non-existent.  However, the wineries are clumped together in regions and not a stones throw from each other. You did not travel down a major road to most wineries.  Travel was through commercial areas and when you got off the highway you took winding roads until you came to scenic views (more so than Napa) of rolling hillsides and vineyards.  Limousines, none in sight.  Crowds at the tasting rooms - none.  Tasting fees are lower.  However, when it came to finding a restaurant ... we had no clue where to go. Dave I were going to use Yelp, but Judi at DeLoach gave us recommendations; we were set.

With that said, Dave and I picked an area of Sonoma and were off to Russian River Valley, Sebastopol, and Healdsburg.  First stop DeLoach. 

At DeLoach we were the first visitors of the day.  That turned out to be great for us.  We had the pourer, Judi, all to ourselves.  She was wonderful. Not only were we able to speak with her about the various wines but what was suppose to be a tasting of five wines (for $10) turned into more.  Just when we thought we were done tasting Judi would say, "but wait, I have another one."  The wines were quite good, so we were more than willing to keep tasting.  Ten wines later, there were no more open to pour.  At the end of the tasting Judi recommended a few other wineries to visit and a place for lunch and dinner.  Not sure why we chose DeLoach, but regardless it was a great find. 


Next stop, Harvest Moon.  This was one of Judi's recommendations.  A smaller production winery and one we never heard.  Plus it was close; just up the road from DeLoach.  What the heck, let's give it a try.   The tasting room staff was so friendly.  Based on our conversation with them they appeared to be college students, one who was majoring in ... not sure what it's called ... but let's say wine studies.  They were all enthusiastic about the wines they were serving. But Dave and I weren't fans of the wine. It was reminiscent of Virginia wines in their early days.  I won't be reviewing these.  Dave and I went on our way tossing out Judi's other winery recommendations and hoping that her lunch and dinner recommendations were better.



Dutton-Goldfeld was our next stop. (Tasting fee $10 for four wines.)  I picked this tasting because of the wine ratings in Wine Spectator.  The wines were good.  The wine tasting staff wasn't very attentive which detracted from the tasting experience.

From here our next stop was lunch.  On Judi's recommendation we went to Willow Wood Market and Cafe in Graton. (Don't blink or you'll miss the town.)  A quaint cafe with a wonderful menu and delicious food.

After lunch we were back on the road and off to Hop Kiln.  For $7 you could taste five wines.  There were a number of wines to choose from, so this was another opportunity for Dave and I to pick different wines and share.  Not only were the wines good, but reasonably priced.  The tasting staff was very friendly and even though they were busy with other customers they did spend time talking to you about the wines. 


Last stop, Alderbrook.  For $15 you could select the reserve tasting of five Terlato wines (the wines featured on Top Chef), or for $10 taste 5 Alderbrook wines.  This was another lucky stop for Dave and I.  The tasting room was not busy.  Two pourers were at the tasting bar and aside from Dave and I, only one other couple.  We ended up with our own pourer and had his undivided attention.  Conversation about the wines and regions just kept flowing.  As a result our pourer let us try all seventeen wines. (Dave and I did some sharing and the spit bucket was my new best friend)  Kind of hard to stay focused and not have palate fatigue, especially at the end of a long day of tasting. But, we got through it and the wines were enjoyable. 


For dinner we went to Village Inn and Restaurant in Monte Rio.  It was nestled in among redwoods on the Russian River.  We had a window table overlooking the river.  It was a quaint Inn reminding me of the Inn on The Fabulous Beekman Boys.   The food was delicious.  Let me just add that the ride to the Village Inn and Restaurant was through the Redwood Forest.  Amazing and scenic.

California - Day 8 (Napa Wineries)

With class over, yesterday was the first day left to our own devices.  Dave and I decided to spend it in Napa and we had appointments for three wineries.  After the last reservation we went to a winery where appointments were not required.   The weather was sunny and delightful in the mid-seventies; couldn't be more perfect.

Caymus was our first winery appointment. (Tasting fee $25.)  When we arrived we were poured a taste of Belle Glos Taylor Lane 2009 Pinot Noir.    After which we went into the private tasting room.   There were eight other people in the tasting with us and we tasted four wines. The person from Caymus leading the tasting not only discussed the wines but told us the history of the vineyard.  The story unwinding as each wine was poured.  The wines we tasted, and that I'll review at a later time, were: 
      Caymus Napa Valley 2005 Sauvignon Blanc,  
      Caymus Napa Valley 2007 Zinfandel,  
      Caymus Napa Valley 2008 Cabernet, and  
      Caymus Special Selection 2008 Cabernet Sauvignon. 
This was a nice casual, intimate, and informal tasting.

Our next appointment was at Rubicon Estate.  Dave and I enjoy Coppola's lower tier wines and wanted to experience the upper tier.   We did the "Coppola Tasting" which was five Estate wines with baguette and cheese, and a 30-minute tour for a fee of $50 (per person). Rubicon Estate is beautiful  property with a grand building; the old Ingelnook Estate.  When we arrived we were escorted through wrought iron gates into an impressive room.  One wall was stone and the other three walls were lined with wines; a massive wine library.  You had the feeling of being in a private club, especially as people looked through the gates at the room.   Dave and I had a table for two.  It felt like a private tasting, eventhough other guests were sitting at tables nearby.  Our pourer told us briefly about each wine; nothing about the history of Rubicon.  The wines we tasted (reviewed at a later time) were: 
      Rubicon 2009 Blancaneaux (a white blend of Rousanne, Marsanne, and Viognier), 
      Rubicon 2008 Cuvee Rutherford (red blend of Cabernet Sauvignon, Petite Sirah,, and Merlot),  
      Rubicon 2007 Cabernet Franc (here's a pre-review - better than Virginia Cabernet Franc's that I've tried),  
      CASK Cabernet Sauvignon, and  
      2007 Rubicon (red blend of Cabernet Sauvignon, Petit Verdot, and Cabernet Franc).  
We passed on the tour.

Our last appointment was at Cakebread Cellars.  I see Cakebread "under lock and key" in the stores and customers say how they enjoy their wines.  I had to taste and see for myself.  This tasting included a brief tour and  six wines.  (Tasting fee $15.)  The Cakebread wines we tasted were:  
      2010 Vin de Porche Napa Valley (white wine),  
      2009 Napa Valley Chardonnay,  
      2008 Carneros, Napa Valley Chardonnay Reserve, 
      2007 Napa Valley Merlot,  
      2006 Napa Valley Cabernet Sauvignon, and 
      2007 Carneros, Napa Valley Syrah.  

After all our appointments there was a little time left to squeeze in one more winery.  Dave and I decided on Grgich Hills Estate.  Aside from the fact that the name itself is intriguing, I see this wine on the shelves and had to find out for myself  if it was something I'd recommend to customers.  The tasting fee here is $15 for five wines.  The six (I talked my way into an extra wine) Grgich wines we tasted were: 
      Essence 2009 Napa Valley (Sauvignon Blanc),  
      2009 Napa Valley Fume Blanc, 
      2008 Napa Valley Chardonnay,  
      2007 Miljenko's Vineyard Napa Valley Petite Sirah,  
      2007 Napa Valley Zinfandel, and  
      Violetta 2008 Napa Valley Late Harvest (a blend of Sauvignon Blanc, Riesling, and Gewurztraminer).  
Because the tasting here did not require an appointment, and it was a weekend, it was quite crowded and took time before we could get to the tasting bar and be served. 

This was a busy day.  Luckily the wineries were within minutes of each other making traveling through Napa's weekend traffic a little less stressful.   Caymus and Rubicon Estate were our favorite tasting, both for atmosphere, information, and most importantly enjoyable wines.  Cakebread ... Dave and I don't know what the hype is all about.  The wines were good, but didn't see the value.  Grgich ... well, I won't be recommending these to customers. I wasn't a fan and neither was Dave.

Let me just conclude with ... Having tasted higher tier wines during the tastings at the CIA Mastering Wine 1 class (both blind tastings and on field trips to the vineyards) and tasting high end wines for most of today, I have been spoiled.  It will not be easy going back to pouring lower tier wines for my tastings.  While I am in California Wine Country I will  savor every sip.

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!

California - Day 6 (CIA Mastering Wine 1 Class)

I venture in to the day with more knowledge and confidence.  Ready to swirl, sip, spit and analyze Pinot Noir.  The routine is the same - off to the CIA student kitchen for breakfast and then on to class.  When I walk into class the familiar setting of glasses are waiting.  Looks like we'll be tasting nine Pinot Noirs this afternoon. 

Wine tasting at Domaine Carneros

Karen starts the class with a discussion on AVA's in Napa and those in Europe (AOC, DOC, DO).  After which we board the bus for today's field trip to Domaine Carneros for a horizontal tasting of Pinot Noir from the Carneros region.

At Domain Carneros we are greeted by two winemakers.  TJ Evans from Domain Carneros and Nicole from Abiouness.  We all swirl, sniff, sip,  spit, and analyze our eight wines (in flights of four) making notes as we taste.  I now notice how over the last four days we have become a very quiet, focused, analytic group of tasters.  Just short of  intense.  After we've tasted the flight of wines, going one wine at a time, discussion begins (our "wine speak" is getting much better).  One person is picked by Karen to kick off the discussion with their wine analysis, after which we  add our comments and observations.    Nicole, TJ, and Karen then add their comments and observations.  You find yourself going back and tasting again and again, as necessary, for comparison.  Re-tasting the wines to see if the taste someone's mentioned that you didn't taste is  now one you  find.   It totally boggled my mind that Pinot Noir is ever changing on your palate.  With the first taste you find aromas and flavors.  Second taste, there are some of the same, others may drop off, and yet others are now present.  Your third taste the same, etc.  It's an amazing wine.  Complex.  This tasting was very interesting and informative.  

My personal best at this tasting was one of the wines had an  aroma and flavor of ... here's my memory note - dirty diapers.  However, in wine speak "fecal".  Either way, nasty is nasty.  I would have thought this was a "wine gone bad", but France has some Brett in it and is purposely made in this manner.  Mental note to self, no red wine from France.

At the end of our tasting it's back on the bus to the CIA for another yummy lunch.

When class begins our topic is "what makes red wine red?"  It's not as basic as the juice comes in contact with the skins.  Yes, it's in contact, but the fermentation process is the reason - pumping over or punching down. Then ... our Pinot Noir tasting.  

Tasting, tasting, and more tasting is what I had to do.  (As did everyone in the class.)  My notes kept changing and at times as someone discussed their wine characteristics I wasn't even close, making me wonder if we even tasted the same wine.  I had one flavor of seaweed.  What!?  Okay, I have the confidence to write it down, yet not enough confidence to speak up.  I mean really, seaweed?  But then someone chimes in with the same flavor profile that I was getting.  Wow, does this ever prove to me that everyone's palate is different.

Class lets out in time for Dave and I to go to a winery.  Even though we are on the brink of being wined out, off we go.  We decide on Artesa.  The property is lovely.  Their fees are $10 for a classic tasting and $15 for a limited release/reserve tasting.  We get one of each so we can share and taste all the wines being offered.  Although the wines are not the flavor profiles I would typically purchase, they were nice.  You guessed it, I'll review them at another time; after I return home from California. 

Dinner tonight was at Cindy's Backstreet Kitchen, in St. Helena, one of Cindy Pawlcyn's restaurants.  Such a quaint restaurant and from the outside unassuming.  The service was fabulous.  Relaxing, prompt but at a leisurely pace where you don't feel rushed.  Staff is very friendly.  Food - excellent.

California - Day 5 (CIA Mastering Wine 1 Class)

It's our third day of class and I'm ready to go.  We focus on Sauvignon Blanc.  I can't wait for the afternoon tasting and to see what Karen has selected for us to taste and how well I do.  I enjoy a good Sauvignon Blanc so I hope my palate is in sync with the wines.

First stop, the CIA student kitchen for a quick, light  breakfast.  Then off to class.  I walk in and head to my tasting station and there are ten wine glasses set up  for our afternoon tasting.  Class begins and Karen discusses  the basic growing process for Sauvignon Blanc;  vigor, trellising, and clones. We then  board the bus and head off on today's field trip to Rudd Winery.  

Patrick Sullivan

Our Rudd Winery visit begins with meeting the Winemaker Patrick Sullivan.  We walk on the property with him and stop at the Malbec block of the vineyard.  Here Patrick discusses the growing process of Malbec grapes and how the vines are maintained.  He also discusses the vines getting ready for bud break which is late this year due to the weather.  Also, how lucky the vineyards are that this weeks rain didn't hurt the buds.  We then proceed on to the next block to see vines that have been grafted for Cabernet Franc.  On to the caves where Patrick discusses, the oak and stainless steel barrels, and cement eggs for fermenting.  I found the cement eggs especially interesting (came over from France and how they are prepared for fermentation so lime does not affect the wine).

Rudd Winery Library for our tasting.

We then proceed  upstairs to the library for our Sauvignon Blanc barrel tasting. This was a great opportunity to taste the various grapes (Clone 1, musque, and Sauv Gris) that will soon be blended to make Rudd's next vintage of Sauvignon Blanc. This field trip was amazing and very informative and a phenomenal experience.  

Back to the CIA for lunch in the student's kitchen.  Yum!  The student chef's and pastry chef's prepare delicious food.  Although the pastry kitchen is cleaned up by the time we arrive, the other chef's are preparing food and there's the hustle and bustle that I so enjoy watching.

Class starts after lunch and discussion continues with phylloxera, and  the 30 major species of grapes and varieties. Then on to our blind tasting of ten Sauvignon Blancs.  There was a wide range of characteristics for these wines.  However, one was down right nasty and a combination of characteristics I hope never to smell and taste again. Karen included a Sauvignon Blanc from Austria which was God awful; cat pee, petrol and smoke.  She included this as an example of where Sauvignon Blanc grapes should never be grown.  Boy, no kidding.   I was very pleased with myself that I could pick out and discuss the various classic characteristics.  More importantly I was able to determine which Sauvignon Blanc was from New Zealand.  WHEW!  If I couldn't pick out the varietal from the region I typically enjoy it from ... oh, what a sad day this would have been for me.

Class ends leaving Dave and I enough time to go to a winery.  Sterling was recommended to me because of the view and tram ride up the mountain to the winery.  So, that's where we're headed.  Sterling's fee is $25 for the tram and tasting five wines. Oh, and includes a souvenir glass.  The views from the tram and the winery terrace were beautiful, the wines were mediocre.  Now that I think back about the recommendations made to me about visiting Sterling no one mentioned the wine. Hmmm.  Not sure it was worth the price.  I will review the wines we tasted at another time.

California - Day 4 (CIA Mastering Wine 1 Class)

My wine overload has passed and it's a new day.  I'm excited for class. We are focusing on Chardonnay and taking a field trip to Franciscan Estate Winery.  Franciscan was one of the wineries on our list to visit so going there during class is great.  Check this one off our list and we can add another winery in its place.  So many wineries, so little time.  

When I walk into class I am greeted with the now familiar sight of tasting glasses lined up at my tasting station; 8 this time.  Class starts and we discuss our homework - what new varietal did you try?  Dang!  Aside from our Colombard and Ungi Blanc, there's Kerner, Muller-Thurgau, Nero d' Alvala and Vermentino to name  just a few.  (One guy in the class tasted five new varietals!  Show off!)  At the end of the homework discussion, Karen says, "You wouldn't eat chicken every day, so why would you do it with wine?"  Now I want to go to the wine shops and look for varietals I've never had and taste them.  

Class then continues with Chardonnay.  Topics include fermentation, malolactic fermentation, sur lie aging, and more.

I took this picture after the Franciscan tasting.

We then head to Franciscan to their library for a barrel tasting.  Seven Chardonnay's are tasted.  They will be compared to each other as we discuss their various characteristics and how they are similar or different.  We will compare them based on the region the grapes are from (i.e. Carneros v. Wappo) and the barrels they are fermented in (French v. American oak, French oak from one cooper v. French oak from another  cooper).  We also get to taste the lees (glass #8).  It looks ... well ... not so good, but YUM.  I was surprised and so glad to have that experience. (Dave, who is a picky eater (e.g. no garlic, no seafood) jumped right in, tasted it, and enjoyed it as well.)  Glass 9 is Franciscan's Napa Chardonnay. Glass 10 is their Cuvee Sauvage Chardonnay - the best! 

Back to the CIA and lunch in the students kitchen.  Again, great food.  Then back to class. 

We now have a blind tasting of eight Chardonnays.  Just like yesterday - swirl, sniff, sip, spit, analyze and discuss.  Not as much comparing to each other so this tasting was not as exhausting. 

After class  Dave and I returned to Franciscan to taste their Sauvignon Blanc and a couple reds, along with their Mt. Veeder Cabernet Franc (we had to compare it to Virginia Cabernet Franc which we do not enjoy) and Port.  Then on to Merryvale for a tasting.  But ... another day for those reviews. So many wines, so little time! 

Dinner was at the CIA restaurant Wine Spectator at Greystone.  The food was delicious.  Everyone was very friendly. Service was excellent; like a choreographed dance.  The thought of wine ... well I didn't cringe like yesterday, but not in the mood.  However, I had a tasty Ginger Margarita (Margarita's my next favorite beverage to wine). 

As an aside, Karen MacNeil is a phenomenal educator and author. She is such a wealth of information.  I could listen to her all day, everyday.  She explains everything so easily and makes it more relate-able and understandable by using food as an analogy.  Everyone understands food, but not wine.  

Karen is the author of two books (which I do own).  Wine, Food & Friends, and The Wine Bible.  

Now for the wine that we tasted for last nights homework - 2009 Colombelle from South-West France.  It was 70% Colombard and 30% Ungi Blanc.  Both grapes are indigenous to South-West France.  The aroma was citrus and grapefruit, reminiscent of Sauvignon Blanc.  Color: light yellow.  Light body and medium acidity.  Flavor: tart/citrus.  Not as aggressive as a New Zealand Sauvignon Blanc.  Overall, pretty good.  If you enjoy a Sauvignon Blanc you may want to try this.  

Winemaker's Notes:  (Not available)

California - Day 3 (CIA Mastering Wine 1 Class)

"The" day is here.  Mastering Wine Tasting 1 at the Culinary Institute of America with Karen MacNeil.  I'm so excited to learn more about wine.  On the drive from our hotel to the CIA we pass wineries that are open until 6 and 6:30.  I'm making mental notes of where to stop and taste after class.  Nothing like putting what I learned into practice. 

The day begins so easy breezy.  First we register and are sent to the students kitchen for breakfast.  The food was nice, and light.  Tasty.  Then we are escorted to class in the Rudd Center.  

We walk into the classroom and wine glasses are lined up at our seats, along with water crackers, and bottled water.  My excitement builds. 

Class starts and Karen MacNeil begins discussing  wine tasting and wine characteristics.  She then has us taste the two white wines in front of us.  We swirl, sniff, sip, analyze, and discuss.  The objective was for Karen to observe  how we tasted and analyzed (unbeknown to us - quite sneaky), and it was the springboard for Karen to teach us how to taste.  Okay, so far so good, and I might add FUN.

Class discussion continues regarding body, acidity, texture, flavors, and length/finish.  Then seven white wines are poured for a blind tasting.  Our objective - taste the wines and analyze their characteristics so we can discuss them and determine what varietal they are.  I think, "what fun".  So once again, for glass 1, swirl, sniff, sip, analyze, discuss.   Reveal the varietal.  (Yup, fun.)  Now glass 2; swirl, sniff, sip, analyze, discuss.  Reveal the varietal. (Yes, this is great and a learning experience.)  On to 3, but ... we don't reveal the varietal we taste glass 1 and compare them to each other.  Still no reveal, on to glass 4.  Then taste glass 3 and compare to 4.  Now taste 2 and compare to 4.  This continues and we taste, taste, taste, swirl, sniff, sip, analyze and discuss.  This is fun, a learning experience, and now WORK.  You find with each sip you really ponder what is going on with the wine.  What is the body?  Level of acidity?  A mental checklist of possible flavors are running through your mind.  Was it pineapple?  Maybe melon?  Spice? With each question you go back and swirl, sip, and analyze. When all is finally revealed we leave for lunch. 

Lunch is in the student kitchen.  The student chefs did a phenomenal job and the food was very good.  After lunch back to the classroom. 

The afternoon is now focusing on red wines.  Red wine characteristics are discussed and we blind taste 6 red wines.  The same process is followed as for the white wines.  You are again running the checklist through your mind and trying to determine every possible nuance. 

Lastly, we are partnered up (and I'm not with my husband) for a blind tasting of 3 red wines.  One person has their wine labeled with a color, the other has their wine labeled with a symbol.  Objective, taste the wines, analyze the characteristics, discuss with your partner (using the language of wine) and match up the color and symbol for the wine and determine the varietal.  Easy you say?  Not so much.  Aside from  our tasting to determine what our wines are, we then have to taste, taste, and taste again as we discuss our wines so we can compare and match up our wines (color to symbol).  Then taste, taste, and taste again to determine the varietal.  The only wine I had to taste once (okay twice at most) was the Cabernet.  That had so much tannin my palette shut down and I just knew it was a Cab.

Let me tell you this class was exhausting!  When I go to distributor wine tastings I NEVER spit.  It just isn't in me. There's something about spitting I don't like. Not to mention it's not "pretty".  I now spit!  There is only so much wine one can taste.  This was a definitely a GREAT learning experience, but more than anything it was very HUMBLING! 

You know the mental list I made in the morning of the wineries that were open until 6 and 6:30?  Dave and I were all wined out and NOT going to them.   No more wine for today.  But wait!  Our homework is to taste a grape/varietal we've never had.  UGH!  More  wine?!  Not to mention, "there's a varietal out there I haven't tasted?" 

Dave and I leave class and head to the grocery store for a varietal we never tasted.  Seriously, there's a varietal I've never tasted?  Lo and behold we find two wines.  One was a Jacare and the other a blend of Colombard and Ungi Blanc.  I've at least heard of Colombard (but the homework was a varietal not tasted), but Jacare and Ungi Blanc? Odd names. We purchased the later (it was less expensive) and off to dinner (NO wine) and then to the hotel room to taste our blend.

California - Day 2 Continued (Gloria-Ferrar and Nicholson Ranch Wineries)

After tasting at Viansa and Schug Carneros Estate we made it to The Lodge at Sonoma.  However, our cottage wasn't ready.  Dang, what to do?  Guess we'll have to kill some time and go wine tasting.  So, back in the car and off we go.  We had passed Gloria-Ferrer on the way to the hotel, so we went there. Gloria-Ferrer's tasting was two glasses per person and was priced based on what you chose. 

The wines Dave and I tasted were two sparklings and two Pinot Noir's (which we shared) .  The sparklings we chose are only available at the winery.  

First was 1999 Carneros Cuvee.  A dry sparkling wine and a blend of 55% Pinot Noir and 45% Chardonnay.  Bubbles were dancing in the glass and it had a nice fruit flavor with a hint of vanilla.  

Winemaker's Notes:  A complex, effusive nose offers ripe apple and rich Asian pear aromas interlaced with bright berry notes, hints of marzipan and biscuity, toasty yeast tones. On the palate, this wine is creamy, plush and remarkably fresh, with layers of lemon curd, baked apple, vanilla and pear flavors intermingling in a very elegant, vibrant and enduring finish.


Second was 2006 Brut Rose.  A fruitier sparkling wine and a blend of 95% Pinot Noir and 5% Chardonnay.  An explosion of strawberry on our palate.  We enjoyed this the best and purchased a couple bottles.    

Winemaker's Notes:  This luminous pale salmon rosé offers a mouthwatering nose full of enticing strawberry, lemon, pear and vanilla aromas, delightful bread dough nuances and a trace of rose petals. A creamy entry onto the palate leads to tangy raspberry, apple and citrus flavors, and bright acidity sustains the refreshing finish.

Next were the two Pinot Noirs.  Frist, 2006 Gravel Knob Pinot Noir.  A thin mouthfeel with red berry flavor and some spice.  Not a fan as I don't enjoy a thin Pinot Noir.  

Winemaker's Notes: Vibrant, pure fruit aromas of ripe raspberry, wild berry and cranberry along with background sassafras and cola notes fill the nose of this lively Pinot Noir. On the palate, this sleek and supple wine offers complex Bing cherry and raspberry flavors with hints of spice through a bright finish that is persistent and harmonious.


Lastly, 2006 Jose S. Ferrer Pinot Noir.  The aroma was a fantastic cherry.  However, it fell short on flavor.  Disappointing.  

Winemaker's Notes: A wealth of ripe cherry and black plum aromas intermingle with scents of violets, leather and oak spice in the heady nose of this Pinot Noir. Velvety textures carry complex black fruit flavors as well as hints of cinnamon and sandalwood. Firm structure and polished tannins make this a substantial wine with great finesse that can be enjoyed now with robust cuisine or cellared for further development.   

With the tasting at Gloria-Ferrer over, back in the car and off to The Lodge.  But wait, just one more winery.  So, we turn in to Nicholson Ranch.  A winery we were not familiar with.  WHAT A FIND!  WHO KNEW!  They only  produce 6,000 cases per year.  It was a Sunday so we decided to do their special Pinot Noir tasting; six Pinot Noirs for $10.  At this point I am going to give you the Winemaker's Notes.  Dave and I had each tasted 14 wines and these Pinot Noir's made 20.  I was done analyzing and looking for the nuances.  It was now, "I like it", "I don't like it".  We did have two favorite Pinot Noirs which I will indicate below.  But after this winery we were done.  HOWEVER, Nicholson Ranch is open for tastings until 6:00 p.m. so we will come back one day after class to taste some other varietals.  

2006 Russian River Pinot Noir - Winemaker's Notes:  Cream, peppertree, and floral notes mingle with a red fruit compote aroma, all before the refreshing acidity in tandem with the sweet cream texture completes the taste.  

2006 Estate Pinot Noir - (Favorite #2) Winemaker's Notes:  This Pinot Noir packs a punch on the palate. Very ripe-fruit and fruit-forward, this newest vintage is a crowd pleaser.  

2006 Estate Reserve Pinot Noir Cactus Hill (Favorite #1, going back to purchase a couple bottles) - Winemaker's Notes:  This wonderful Pinot shows aromatic sandalwood, sassafras and ginseng on the nose, with a lovely creamy mouthfeel and a finish of red fruit essence.  

2007 Sonoma Coast Pinot Noir - Winemaker's Notes:  A wonderful cool-climate Pinot. The nose shows strawberries, cherries and plums, infused with rose petals and lavender. In the glass, these sweet aromas are juxtaposed with an earthy bouquet of hay, forest floor, cedar and cinnamon stick.  

2007 Estate Pinot Noir - Winemaker's Notes:  A gold medal winner, the 2007 Nicholson Ranch Pinot Noir is very fruit forward and supple. The mid-palate is smooth and rich and there is a lovely floral nuance with some spice from our 113 clone. White pepper and lots of cream on the mid-palate.

2007 Estate Reserve Pinot Noir Cactus Hill - Winemaker's Notes:  The first aromas that develop are of strawberries, cherries and raspberries. On the tongue, soft and smooth textures carry the flavors of these fruit and spice aromas melding together with dthe flavors of cola and Kir. 

NOW we go back to The Lodge.

After settling in to the hotel, it's time to leave for the Napa Valley Wine Train.  It was with mixed thoughts that we do this.  So many questions ... Is it too touristy?  It's expensive so is it worth the price?  Will the food be good?  What will the views be like?  What will we see when the sun goes down and it's "the moon"?  I now have my answers. 

I found this was not too touristy. No one had a camera strapped on and pointed out "look", "oh wow", there were no children, and no other "tourist" indicators visible.   In fact, it appeared that a number of people were celebrating events, whether it be a birthday (no, no singing - thank God!) or anniversary (Dave and I - 30 years!).  

We decided when we booked the train that we'd splurge and do the "Moonlight Event", sitting in the Dome Car.  The Dome Car was a good choice. What a nice cozy feeling and the windows so big you can see out both sides of the train easily.  The train departed the station for a nice leisurely and relaxing ride through Napa. 

Our servers were wonderful.  Very friendly and answered any questions we had with ease.  Service was well paced and the food ...  DELICIOUS and prepared to PERFECTION.   

The meal came with a complimentary glass of sparkling wine - Mumm Napa - and because our "Moonlight" meal was a special event it came with two glasses of the trains house wine.  The Mumm Napa  is a very reliable sparkling wine and enjoyable.  The house wines (I had Chardonnay and my husband had Cabernet) were okay.  They were drinkable.  That's it no review more that that; remember we'd already tasted 20 wines today. 

The view and ride were relaxing and we could just sit back and soak in the sights and talk.  The train traveled along slowly, so you wouldn't miss a thing and could look out both sides of the train.  When the meal was finished you were allowed to move about the train and go into the various cars.  See what the other dining cars were like, the observation deck, and the kitchen were the food was prepared and served from.  I did not take advantage of this and now regret it, but that's over and done with; no regrets allowed.

As for what one sees when the sun goes down ...  NOTHING.  Even if the moonlight was bright enough or if there were lights on outside (buildings or even car lights), you saw NOTHING.  The lights inside the dining car were on so you could not see out.  Not to mention the windows had condensation on them making looking outside impossible.  Quite the bummer for me, but we had dessert and coffee and chatted.

The last question, "was it worth the price?"  The "Moonlight" option was $318 and we each had a specialty coffee for $22.  Add the 20% tip and .... I'm thinking ... well, I can't make up my mind and probably never will.  We wanted to do the train and we did.  However, we wouldn't do it again.  Just because the train is nice to do once, but to go again just for the food ... that's too expensive.   

If you do decide to take the Napa Valley Wine Train I recommend the Dome Car and do it during the day.  You'll get a view outside for the entire trip and it's less expensive.

Tomorrow is class at the CIA!  Can't wait.