Dave and I did have a nice leisurely stroll near Ghirardelli Square and started on the drive to our hotel. So far so good. But at the first sign of a winery we turned in. First stop was Viansa, a winery we never heard of and a beautiful property. The tasting was four wines (each) of our choosing for $5 (each). These wines are only available at the winery.
Viansa's 2009 Reserve Pinot Grigio was the first wine we tasted. It had a light citrus aroma and flavor with a hint of vanilla.
Winemaker's Notes: Viansa's 2009 Reserve Pinot Grigio is blended with 10% Chardonnay to create an elegant reserve white. Minimal barrel exposure resulted in a complex, well rounded white wine that has aromas of citrus, pear spice and sweet vanilla and flavors of apple, lemon and guava.
Second was their 2008 Primitivo. A wonderful aroma of dark berry with a flavor of chocolate, dark fruit, and spice. Balanced tannins. My favorite.
Winemaker's Notes: (Not available)
Third 2006 Ossidiana. A Bordeaux blend of Cabernet Sauvignon, Cabernet Franc, and Merlot. An aroma and flavor of coffee and more tannins than I enjoy. Not bad, but not my style.
Winemaker's Notes: Our 2006 Ossidiana is a blend of Cabernet Sauvingon (48%), Cabernet Franc (37%) & Merlot (15%). Aged in French oak, this wine is very seductive with aromas of coffee, vanilla and violets followed by flavors of ripe blackberry and blueberry that are deep and concentrated. The firm but ripe tannins carry on through the long elegant finish. Viansa’s goal was to blend traditional French aging techniques with the bright aromas and flavors of California fruit in order to create an elegant, powerful and memorable wine. Enjoy this wine now or cellar up to 2015.
Lastly I tasted their Tocai Friulano. A sweet and fruity aroma with a flavor of apricot and melon (I'm guessing it must be tangerine zest and leeche nut in the Winemaker's Notes below). It was not syrupy, but it had a mouthfeel of watered down syrup. This was okay, but not for me.
Winemaker's Notes: Our 2009 Tocai Friulano is made with 100% Tocai. This lightly sweet white is rich and well balanced with delicious flavors of citrus, tangerine zest, leeche nut and tropical fruit. Serve this wine with brie, ripe figs or strawberries with mascarpone.
Now back in the car and off to The Lodge. But wait ... a winery, another winery, and another. I had to stop. Next stop ... Schug Carneros Estate. Here we tasted six wines and the tasting fee was $5. (They also have a reserve tasting for $10.)
Schug 2010 Sauvignon Blanc, Sonoma Coast. A wonderful light citrus aroma and flavor, with some grassiness; well balanced. A great change from the fruit forward New Zealand Sauvignon Blancs. I purchased a couple bottles for myself and one for a gift. Winemaker's Notes: This well-balanced Sauvignon Blanc is sourced from cooler vineyards in the southern end of the Sonoma Coast AVA. The Hi-Vista vineyard in western Carneros and the Grossi vineyard north of Petaluma contribute spice and bright tangy acidity. The Leveroni vineyard south of Sonoma contributes the unique floral character of the Sauvignon “musque” clone, with lush fruit flavors reminiscent of melon, honeysuckle and grapefruit. These flavors are enhanced by the creamy richness of fermentation and aging on the yeast in older (neutral) casks. It finishes with a lively acidity that makes it an ideal accompaniment to a wide range of soups, salads and shellfish dishes.
2009 Schug Chardonnay, Sonoma Coast. Stainless steel fermented. A hint of lemon flavor. Not bad, but I am not partial to stainless steel fermented Charonnay as the flavor is lacking. Winemaker's Notes: The cool Carneros microclimate contributes a spicy bouquet, citrus and tropical fruit flavors and good acidity for depth and balance. The blend is rounded out by elegant, buttery textures and ripe flavors of pear and peach which comes from Chardonnay grown in the warmer reaches of Sonoma Valley. Try it as an elegant aperitif paired with hors d'oeuvres, or lighter dishes such as soups, salads, seafood and pasta.
2009 Schug Chardonnay, Carneros. Oak aged with a lot more aroma and flavor than the Sonoma Coast Chardonnay. This was my preference of the two Chards. Winemaker's Notes: The cool Carneros microclimate contributes a spicy bouquet, citrus and tropical fruit flavors and good acidity for depth and balance. The blend is rounded out by elegant, buttery textures and ripe flavors of pear and peach which comes from Chardonnay grown in the warmer reaches of Sonoma Valley. Try it as an elegant aperitif paired with hors d'oeuvres, or lighter dishes such as soups, salads, seafood and pasta
Winemaker's Notes: Bright ruby color with aromas of cherry skin, dried cranberries smoky undertones. The palate shows more cherry and dried fruit flavors with earthy notes. Clean with a nice solid backbone completed by a racy acidity. Lots of cranberry flavors hint of strawberry. Balanced, tight, lean fruit, an ideal accompaniment to grilled fish and fowl or barbecued meats.
Winemaker's Notes: A complex wine with a rich bouquet full of cherries, berries and hint of spicy new oak. Flavors of bright cherry, currant and strawberry are followed by a spicy, smooth texture and elegant finish. This wine will pair nicely with lamb, duck, and even grilled fish and will improve with additional cellaring.
Winemaker's Notes: Merlot is blended in the Bordeaux style, adding Cabernet Sauvignon and Cabernet Franc for depth and complexity. It has a spicy bouquet, deep color and exhibits full-bodied flavors of cherry, blackberry and spice. Try it now with grilled fish, pasta, lamb and steaks, or cellar it for 5 to 7 years.
So, back in the car and off we go. Destination - The Lodge at Sonoma. Did we get there? You'll have to read tomorrow to find out. Here's a hint: Maybe.
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