Selections of the most interesting Online Fine Wine Auctions.
Posted in Wine For Sale on Nov 20th, 2008
BELLE 75 cl bottles Château d'Yquem 1999SAUTERNES LUR SALUCESAVEC A NOSE VERY HIGH WAX AND HONEY OF A BOTTLE OF AN EXTRAORDINARY creaminess, AND A GAUGE OF FLAVORS incomparable YQUEM of this vintage WILLING TO A POTENTIAL AGING INCREDIBLE. SPOTLIGHT FOR LOVERS OF YQUEM STORE IN CAVE, OR DRINK FOR AN EVENT EXCEPTIONNELMIS Bottled CHÂTEAUBOUTEILLE [...]
Posted in Wine For Sale on Nov 18th, 2008
CHATEAU MOUTON ROTHSCHILDMILLESIME 2002 NOTE 94/100 BY PARKERL'ENCHERE IS FOR TASTING BOUTEILLENOTES deep color, almost black purple very dense. Nose reveals first few notes Empyreumatic, toasted and roasted, then aeration appear notes more floral violet and lilac, and the fruit of cassis, the walls and black cherry. in the mouth is very smooth, perfectly balanced [...]
Posted in Wine For Sale on Nov 5th, 2008
Hello, I sell a beautiful bottle of Yquem 1995Parker notes 93. This wine is a model of success by its creaminess and acidity balance, that its fruity signs evolving will speak with a masterful length while retaining an incredible équilibre.Pleins flavors come telescope: honey, quince, notes of figs and raisins. Devine also on background notes [...]
Posted in Wine For Sale on Oct 24th, 2008
52,00 EUR (5 Bids) End Date: Monday oct.-27-2008 20:42:20 CETBid now | Add to watch list
Love superb bottle of Deutz 98, concervée in caveenvoi with insurance forbidden bottle of extract Fleurus guide: "straw-yellow color with bronze mirror. Expressive nose revealing aromas of white flowers and noisette.Bouche with a beautiful and righteousness flavors of flowers blanches.Finale [...]
Posted in Wine For Sale on Oct 22nd, 2008
89,00 EUR (8 Enchères) Fin: mercredi oct.-29-2008 20:40:49 CETEnchérir | Ajouter à la liste d’Affaires à suivre
Absolutely perfect and bottles from a 12-cbo still closed Feel free to ask questions in person Discount possible in Velizy 78 or Paris or 20th or group your purchases to save shipping Possibility of the wooden box closed keep [...]
Posted in Wine For Sale on Oct 21st, 2008
172,00 EUR (7 Enchères) Fin: jeudi oct.-30-2008 19:55:40 CETEnchérir | Ajouter à la liste d’Affaires à suivre
WOODEN BOX SELLS 12-TEA PURCHASED IN POSSIBILITY OF DISCOUNT ON OWN HAND IN PARIS FOR MORE TO ME TELEPHONE 06 12 75 44 71CETTE FUND IS FOR SALE ON OTHER CARRIERS I CAN REMOVE THE ANNOUNCEMENT TO ALL SMALL [...]
Posted in Wine For Sale on Oct 21st, 2008
86,00 EUR (8 Enchères) Fin: vendredi oct.-24-2008 12:49:23 CESTEnchérir | Ajouter à la liste d’Affaires à suivre
hello, I sold my bottle of Chateau d'Yquem of 1998.elle is in a state neuf.ni tear or eclat nor moisissure.elle is new Yquem 1998 brought the first words of the dawn and each glass this light gold is a [...]
Posted in Wine For Sale on Oct 21st, 2008
61,00 EUR (4 Enchères) Fin: vendredi oct.-24-2008 21:20:05 CESTEnchérir | Ajouter à la liste d’Affaires à suivre
1 lot sells 3 bouteillesChâteau Leoville Poyferre 2004 Robert Parker, Wine Advocate, June 2007 Score: 93Along with Leoville Las Cases and a few others, this is among the stars of the appellation. Made in a more floral, supple, Margaux-like [...]
Posted in Wine For Sale on Oct 21st, 2008
56,00 EUR (3 Enchères) Fin: samedi oct.-25-2008 21:00:00 CESTEnchérir | Ajouter à la liste d’Affaires à suivre
MAGNIFICENT ***** ***** SASSICAIA 2004 RP 95aussi well as the famous 1990!! Starts at 1 € unreservedly!! Also extremely well preserved in the cellar réfrigéréeniveau exceptionally high / cap nickelcapsule PERFECT label stamped slightly photoun see at the top [...]
Posted in Wine News on Jul 8th, 2008
If you are visiting us for the first time, Welcome! The Wine Spies feature one exceptional wine each day – and we only bring you wines that we ourselves seek out and love. Always, the wines are great. Sometimes greater than great, as is the case with today’s wine from Trechini Cellars.
Operative: Agent Red
Objective: Sleuth out an exceptional Sonoma County Merlot for our thirsty Operatives
Mission Status: Accomplished!
Current Winery: Trechini Cellars
Wine Subject: 2006 Merlot
Winemaker: Dan Barwick
Backgrounder: Any true fan or red wine knows that, worldwide, Merlot is a serious and well-respected wine varietal. It is the most widely grown grape in the Bordeaux region of France and, in America, Merlot soared to popularity in the 1990s. And for good reason; Merlot, when done correctly, can be incredible. Such is the case with today’s serious offering from Trecini Cellars. Read Agent Red’s tasting notes and mission report immediately following to learn more about this wine – and why Merlot still rocks!
Look – Inky garnet to ruby with a dark heart of deep garnet, this wine has a bouncy surface with concentrated color out to its edges. When swirled the wine shows thick and thin legs that run down the glass at different speeds
Smell – Really lavish aromas! Lush and deeply layered with earthy rich smells of plum, dark cherry, cedar, dusky blackberry, mild dried herbs and soft-smoked meats
Feel – Cool and light up front, deliciously slick (not oily) with an initial wetness that is fast replaced by medium tannins and an all-over-mouth coating effect that I love
Taste – A delicious unveiling of great flavors, with dark ripe stonefruit, dark cherry, dark mixed berries, mild cigar box and fresh & mild mixed salad herbs
Finish – Cool and fresh, then slightly drying and airy with big flavors that taper off very gradually
Conclusion – It is no wonder that Trecini keeps winning so many gold medals; This wine is superb, conveying a real sense of place, of passion and of personality. This is a wine that connects you to the winemaker, the vineyards and the fruit. Its also no wonder that we Wine Spies keep returning to Trecini Cellars; We are diehard fans and they make wines that impress us over and over again. If you love Merlot, you will LOVE this one. If you don’t care for Merlot, you MUST try this one, for it will please you with its delicious flavors, great aromas, bright acidity and great feel.
Mission Report:
It was a cold and rainy day in Sonoma County. Just the sort of day I have come to expect in mid-January in this mostly-beautiful and usually delightful California wine growing region… but with a difference; The rain was relentless and the downpour particularly strong.
I had set a secret rendezvous with winery owner, Cathy Vicini, but was beginning to wonder whether I would make it to her or not. Roads were feet-deep with water in places, traffic seemed unmoving and I felt as though I would have done better in a rowboat than my Spy car.
The last time we featured a Trecini wine, I was not the agent on the case. Therefor, I had not had the pleasure to meet with anyone from the winery until today. Although, with this weather, I was beginning to wonder if I would even have the chance.
The spot where we had set for out meeting was nearby the winery’s HQ, but somewhat more interesting; we planned to meet in the center of a private sculpture garden where a few dozen sculptures were spread out over nearly a 1/2 mile stretch. I looked forward to seeing them, if I could just make it there.
By some great miracle, or perhaps just good luck, the weather cleared, the sun shone through the parting clouds and traffic began to move again. I made it with a few minutes to spare and thanked the wine gods as I climbed the hills toward the sculpture garden.
The sculptures here ranged in size from tiny to massive and were either stunning in their beauty – or downright bizarre. If you guessed that my tastes leaned toward the more bizarre ones, you may be right. My favorite was a 15-foot long creation that looked to be made of gnarled wood and welded metal that looked like a robotic, steam-propelled, flying baby whale, called “SirBent”, by Bryan Tendrick.
After a period of standing in awe before this creation, Cathy rolled up in her SUV, a quizzical look on her face. We exchanged prearranged authentication phrases and we both smiled warmly. Cathy had a case of wine for our careful assessment and, in true prohibition-era style, I transfered it from the back of her truck, to the trunk of my car.
Because Cathy had another meeting to make, we spoke for just a few minutes, then thanked each other, and were on our way again quickly.
That’s when the rain started up again. I made for our Sonoma safehouse and arrived there before the worst of the weather hit. Just.
Once safely inside, I built a fire in the fireplace, decanted a bottle of Trecini wine and made myself a modest meal of comfort food. On sipping the wine I was struck by its character and the feeling that the wine imbued. Where some wines are obvious party wines and still others are great elegant dining wines, I realized that this wine – with its rich but still soft feel, flavors and aromas – was the perfect comfort wine.
The rest of my evening was spent listening to the rain and reflecting on how some wines impart a visceral feeling, a sense of place, and a sense of the winemaker, when you drink them. Maybe it was being safe from the rain, maybe it was the great wine, but this Trecini wine delivered all of these, and a tangible impression that all is right with the World.
The location of our secret meeting, the sculpture gardens, and surrounding vineyards can be seen in this satellite photo.wonderful mouthfeel.
Mission Report:
The location of the Vicini Vinyard can be seen in this satellite photo.
Posted in Wine News on Jul 7th, 2008
From this valley comes the wine we are pouring
We really dig the bright fruit and sweet nose
You can taste the Sonoma County sunshine
That makes these exquisite grapes grow
Come and sit by my side, if you’re thirsty
Do not hesitate to drink a little more
Just remember the Russian River Valley
With these Chauteau Souverain Pinot Noirs
We’ve been waiting a long time, my darling
For a Pinot Noir this earthy and rich
Now here’s a glass full of ruby-red contentment
With mild tannins and a lingering finish
Come and sit by my side, if you’re thirsty
One bottle of ‘05 and two of ‘04
Just remember the Russian River Valley
With these Chauteau Souverain Pinot Noirs
Well the ‘04 is ripe and dark and complex
With fruit-driven flavors of berry
But the ‘05 is a just little bit jammier
With spices, plum, and black cherry
Come and sit by my side, if you’re thirsty
Drink all you want – they’ll make some more
Just remember the Russian River Valley
With these Chauteau Souverain Pinot Noirs
2005 Sonoma County Pinot Noir
Appellation: Sonoma County
Blend: 100% Pinot Noir
Harvest: August 31, 2005
Brix: 24.7
Total Acids: 0.63g/100ml
pH: 3.48
Alcohol: 14.5%
Cooperage: Aged 14 months in French oak barrels (80% new)
Release: April 2007
Production: 311 cases
2004 Pinot Noir
Appellation: Russian River Valley
Blend: 96% Pinot Noir, 4% Syrah
Harvest: August 12 to October 10, 2004
Total Acids: 0.61g/100ml
pH: 3.61
Alcohol: 14.7%
Cooperage: Aged 14 months in 97% French oak barrels and 3% Hungarian barrels (54% new oak)
Release: July 1, 2006
Production: 615 cases
Rules and restrictions:
Thanks to stick-in-the-mud buzzkilling state legislators, wine may only be delivered to the following states:
If your state’s not on the list, you’re out of luck… for now. Keep up with the ever-changing laws over at ShipCompliantBlog.com, and/or sound the alarms with your state assembly person through FreeTheGrapes.org. Meanwhile, all Federal, state and local laws are complied with in providing this wine.
Posted in Wine News on Jul 6th, 2008
If you are visiting us for the first time, Welcome! The Wine Spies feature one exceptional wine each day – and we only bring you wines that we ourselves seek out and love. Always, the wines are great. Sometimes greater than great, as is the case with today’s wine from Domaine Patrick Baudouin.
We scour the globe to bring you an exceptional International wine selection – from the finest wineries in the world
Clever Operatives will receive FREE Ground Shipping on 6 bottles or more – when they enter this coupon code at checkout: FRENCHSPY (discount will be shown before you complete your order)
Operative: Agent Red
Objective: Our Operatives love great Cabernet Franc. Return to France for the perfect Cabernet Franc and secure an ample quantity for our new International Sunday Selection program
Mission Status: Accomplished!
Current Winery: Anjou Villages – Domaine Patrick Boudouin
Wine Subject: 2003 Cabernet Franc
Winemaker: Patrick Boudouin
Cabernet Franc is one of Agent Red’s favorite red varietals. Perhaps this is because its flavors are often rich, layered, complex and elegant. Or, perhaps he loves Cabernet Franc so much because it pairs so exceptionally with many different foods.
One of the most notable things about Cabernet Franc is the fact that finding excellent examples can be very difficult. On a recent extended mission, Agent Red tasted a broad selection of a Cabernet Franc wines. He returned with 5 exceptional Cabernet Francs and subjected them to an extended evaluation. Here he presents his favorite.
We are also very pleased to welcome back Agent K, one of our guest Sommelier reviewers. From time to time, Agent K contributes to our reviews by her lending us her sophisticated palate and love of wine. We extend our special thanks to Agent K, whose comments can be seen below.
Look – Deep, dark garnet, bordering on purple with thick, medium fast legs that glisten down the glass
Smell – Complex and earthy. Stemmy with mild barnyard, clean compost, mulch and stone
Feel – Initially wet, then dry with medium weight and grippy all-over-mouth tannins
Taste – Deeply layered, mouth coating flavors of dark fruit, moss, truffle, leather and cranberry
Finish – Smooth, with the majority of flavors that fall off quickly, leaving behind a pleasing horsey raspberry and pleasant dryness
Conclusion – One must try an authentic French Cabernet Franc if one is to understand the range, depth and complexity that is possible with this outstanding varietal. This particular Cabernet Franc exudes complexity, character and old-world charm. Not as fruity as its wonderful American counterparts, don’t let some of the descriptions above fool you. This wine is very good, and it has American-palate-pleasing fruit, which carries it along nicely.
Agent K, Sommelier, says:
”Undergrowth and barnyard drive this wine with hints of raspberry and leather. The palate is supple and mouth-coating, balanced and smooth with cranberry and gooseberry, vanilla and mushrooms.”
Frances Loire Valley is the region most famous for turning out great Cabernet Franc and Cabernet Franc is particularly suited to the middle region of the Loire Valley where Patrick’s wines come from.
Patrick Bodouin is quite a colorful character and I suspect that the devil that graces his Anjou Villages label is his alter-ego. He grew up in the Layon region of the Loire Valley but left to find his fortune in Paris where he toiled as a laborer and then as a librarian. He eventually gave up that noble profession to return to the Loire and the vineyards of his grandparents. As a winemaker (and as Parker points out), Patrick is passionate about “natural” winemaking. This term for him refers to exhorting the vines to give their best in the vineyard so that intervention in the winery is minimal and the resulting wines “natural.”
This wine is a wonderful example; a Cabernet Franc that some have called the perfect, authentic and quintessential real French Cab Franc. I agree that, if you love Cab Franc, this is certainly one to try. As the only imported Cabernet Franc to make it into my Top 5, it gets my heartiest recommendation.
The location of the Loire Valley where this exceptional wine was born can be seen in this satellite photo.
Posted in Wine News on Jul 2nd, 2008
If you are visiting us for the first time, Welcome! The Wine Spies feature one exceptional wine each day – and we only bring you wines that we ourselves seek out and love. Always, the wines are great. Sometimes greater than great, as is the case with today’s wine from Bradford Mountain Winery.
SUPERIOR WINE ALERT!: We are proud to present the best Zinfandel we have tasted this year! Need we say more?
ORGANIC WINE ALERT!: Today’s wine is made from 100% organic grapes. Note: We will always issue a special alert when we show organic wines
SAVINGS ALERT!: Enter coupon code SPYZIN at checkout and we’ll give you Free Ground Shipping on orders of 6 bottles or more
Operative: Agent Red
Objective: Rove the hills and valleys of the Dry Creek Valley in Sonoma County, recover an outstanding Zinfandel for our Operatives
Mission Status: Accomplished!
Current Winery: Bradford Mountain Winery
Wine Subject: Grist Vineyard 2005 Zinfandel
Winemakers: Troy McEnery (winemaker) and Webster Marquez (associate winemaker)
Backgrounder: Zinfandel wines can be big, noisy, pepper-filled beasts of a wine. Today we have sleuthed for you one of our all time favorite Zinfandels, Bradford Mountain’s incredible Grist Vineyard Zinfandel, a wine of remarkably fresh flavors and aromas that, together with a great mouth feel and balanced character, delivering a wine drinking experience that is not to be missed. Read Agent Red’s tasting notes and mission report below to learn more about this wine. Be sure to place your order before we run out, however, we expect this wine to move fast
Look – Deep dark, almost blood red, but but perfectly clear with deeply concentrated color right out to the edges of the wine and chubby, slow-moving legs that run down the glass at varying speeds
Smell – Gorgeous is the best single-word description we can assign to the beautiful aromatics of this wine! With smells of fresh mixed wild berries, chocolate tart with plum and mint, sweet pipe tobacco, with a fresh green smell that we can’t quite identify. Its not a vegital smell, nor is it an herbaceous aroma. Rather, it just smells like green, and we love it. Inhale deeply and you’ll see what we mean!
Feel – Instantly rich and round in your mouth, with a bright and full-bodied feel. The wine coats your mouth, but does not feel slick, oily or cloying. What you find here is a tenderness and a brightness that is balanced against supple tannins, rich and lean, bold and lavish, yet fun and refined.
Taste – Rich and brightly concentrated with intense sweet flavors of freshest mixed berries, sweet herbs, softest tar, soft exotic spices and a hint of dark chocolate and a hint of mint
Finish – Sweet and extremely long with a slight dryness that invigorates your senses and invites you to keep on sipping!
Conclusion – This is an incredible Zinfandel with unique fresh and bright flavors of fruit, with a bright rush of perfect aromas that encourage you to inhale deeply -again and again – before you even taste the wine. When you tire of teasing yourself with inhalations, the feel and flavors of this wine sing out as deeply original and incredibly delicious. This wine gets my heartiest personal recommendation to any Zinfandel fan or any interested in learning just how awesome a Zin can be.
*:: FLASH TRAFFIC :: PRIORITY ALPHA ! :: EYES ONLY ::
SUPERIOR WINE ALERT ISSUED: Midnight, July 2nd, 2008
WINE SPIES AGENT: Agent Red
INTEL SOURCE: Field Asset, Codename: ‘Crljenak’
AGENT RED REPORTING:
Crljenak, a developing field asset, alerted me to Bradford Mountain Winery and their 2004 Grist Vineyard’s Zinfandel just one week ago. It was Crljenak’s first field report that got my attention:
“Sir, Crljenak reporting! I have located the perfect Zinfandel. You must secure a quantity of the wine before word of its greatness spreads – and the winery runs out! You won’t be disappointed.”
Details about the wine followed.
While I am used to somewhat fanatical recommendations from our various assets, this one struck as as one to assign a high priority to. You see, “Crljenak” is a top-level industry insider. While I cannot reveal his or her true identity, I can tell you that a review from this person can make a wine – or destroy it.
I secured samples of the wine and was, indeed, blown away. Today’s wine delivers the goods, with a perfectly balanced mix of delicious flavors, tender feel, deeps aromas and marvelous finish.
Both winemakers associated with this wine are stars in the industry, Troy McEnery having crafted remarkable wines for Hambrecht Vineyards, C. Donatiello Winery and others – and Webster “Web” Marquez is making waves with his own projects. Both, however are dedicated to extracting the fullest expression of the Grist Vineyard when making Bradford Mountain’s Zinfandel.
After conducting my initial review of the wine, I quickly sought out winemaker Troy McEnery. During a brief phone call, Troy imparted a great deal of information about the wine and the vineyards. What follows are portions of his comments, extracted and transcribed for this report:
“The Grist Vineyard is recognized as a premium Zinfandel vineyard. The grapes grown there are highly sought after and wineries like Gary Farrell Winery, Turley Wine Cellars and others purchase Grist grapes for their premium wines.”
“The vineyards are head-trained, trellis vines that are 35 to 45 years old. The 1000’ elevation, the iron-rich volcanic soil and the West Dry Creek Valley exposure all contribute to growing outstanding Zinfandel grapes.”
“This wine has a really juicy wild-berry ripeness with excellent acidity.”
“I don’t understand what some Zinfandels are even for? Zinfandel can be seen as the ‘Mike Tyson’ of wine varietals, but this is This is no ‘clown’ of a Zinfandel. This is a fun wine, sure, but its also a sincere wine that stands on its own, or can pair without food – without overpowering you.”
After tasting the wine, loving it and then collecting all of the intel that I could on the wine, I infiltrated the winery and secured today’s limited allocation for our Operatives to enjoy. Be SURE to try this great wine, before we run out.
The location of the gorgeous Grist Vineyard can be seen in this satellite photo.
Posted in Wine News on Jun 28th, 2008
If you are visiting us for the first time, Welcome! The Wine Spies feature one exceptional wine each day – and we only bring you wines that we ourselves seek out and love. Always, the wines are great. Sometimes even better than that, as is the case with today’s wine from Clif Bar Family Winery and Farm.
SAVINGS ALERT!: Today’s wine is over 20% off, but you’ll save even more if you buy six or more bottles – because we’ll give you Free Ground Shipping. Just enter promo code: CABSPY
Operative: Agent White
Objective: Seek out the latest killer Cabernet Sauvignon from our friends at Clif Bar Family Winery and Farm.
Mission Status: Accomplished!
Current Winery: Clif Bar Family Winery and Farm
Wine Subject: 2005 kit’s killer cab
Winemaker: Sarah Gott
Backgrounder:
The Oakville AVA, centrally located and adjacent to Napa Valley’s famous Rutherford AVA, was established in July 1993. Oakville is considered on of the most diverse AVA’s in the Napa area and grows some of the best Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc.
Look – Dark purple with ruby-garnet edges and inky clarity with long slender legs that streak down to the side of the glass when swirled.
Smell – Bold, intense and youthful ripe and sweet blackberries and raspberries. Beyond the fruit forward initial aromas are hints of cocoa, licorice and new oak.
Feel – Rich and full-bodied, initially smooth then medium firm tannins kick in at mid palate with a balance of creamy and mineral textures fill your entire mouth.
Taste – Concentrated layer upon layer of ripe fruit including black cherries and blackberries with balanced flavors of oak, spicy pepper that hits both the tip of the tongue and the back of the palate and lingering flavors of cocoa.
Finish – This wine finishes long and smooth with lingering flavors of fruit, oak and cocoa.
Conclusion – Despite its youth, this wine is surprisingly well integrated with layers of flavors. Give this wine some time to open up by decanting it and you’ll be handsomely rewarded. While this wine is youthful, it is easy to drink and enjoy and will complement a wide array of food or can also be enjoyed by itself. This spy enjoyed this wine with grilled chicken, mushroom and red onion skewers with home made North Carolina barbecue sauce (a special thank you to Bryce at Los Angeles’ Third Stop for the sauce).
I’m not much of a climber, but I do enjoy a good hike and the great outdoors. Recently, Agent Blush and I flew out to Saint George, Utah and rented a car to go and visit Zion National Park.
For those who haven’t been, it is a spectacular site to see. We had made arrangements to stay at the Zion Lodge, an old and rustic set of cabins nestled deep in the the Zion Canyon. During the day, we’d hike up the canyon, to Emerald Pools, or the Temple of Sinawava and just take in the fresh air. On one of our hikes, this one to the more rigorous Upper Emerald Pool, we ran across some very experienced, but visibly tired, climbers. Sitting there, I pulled out some bottled water (yes water) and a couple Clif Bars. I love the chocolate and peanut crunch version, Blush likes the chocolate brownie.
I offered the climbers a couple of our Clif Bars (they looked like they needed them) and after the obligatory thank yous, they mentioned that they had tried wine from the folks at Clif. Not wanting to blow my cover, I played cool and asked them about the wine.
’I’m no expert, but the Clif Cab is Killer, in fact its called kit’s killer cab’, he said.
’It’s really good!, in fact it be perfect for later as we relax back at the lodge’, the other climber said.
’I really like Clif products, I love their commitment to natural and organic food,’ the first climber continued, ’too bad more people don’t focus on doing things as simply.’
’Yeah, its all about keeping it simple,’ Blush said…
After they left, Blush asked if we had tried kit’s killer cab. ’Not yet,’ I said, ’…but the minute we get back, I’ll dispatch Agent Red to get us some.’
’That would be killer.’, Blush said and smiled…
The location of Napa Valley’s Oakville AVA can be seen in this satellite photo.
Posted in Wine News on Jun 26th, 2008
If you are visiting us for the first time, Welcome! The Wine Spies feature one exceptional wine each day – and we only bring you wines that we ourselves seek out and love. Always, the wines are great. Sometimes even better than that, as is the case with today’s wine from Judd’s Hill.
We always feature great wines, but today’s wine is a wonderfully delicious and perfectly aged Red Blend with incredible color for a ‘99 and flavors that go and go…
Ground Shipping Included when you buy 6 bottles or more. Enter this coupon code at checkout (discount will be shown before you complete your order): SPYSHIP. Be sure to sign up for our Daily Dispatch email to get valuable promotion codes for additional discounts and other free shipping options.
Operative: Agent Red
Objective: Infiltrate Judd’s Hill winery, penetrate deep into their archives and return with the last of their fabled 1999 Estate Blend
Mission Status: Accomplished!
Current Winery: Judd’s Hill
Wine Subject: 1999 Estate Blend (Cabernet Sauvignon, Merlot and Cabernet Franc)
Winemaker: Art Finkelstein
Backgrounder: Our Operatives we so enamored with the Judd’s Hill wine we featured here a little while back, that they have been demanding that we send an Agent to retrieve another wine. Our new friends at Judd’s Hill readily opened up their private vault to us and, together, we selected their beautiful 1999 Cab blend, a perfect and ready-to-drink blend of Cabernet Sauvignon, Merlot and Cabernet Franc. Read Agent Red’s complete tasting profile below, followed by his original mission report.
Look – Great color on this ‘older’ vintage wine. Where we have seen 1999’s that show as brown or slightly orange, indicating poor aging, this wine is deep burgundy to garnet, with a deep concentration of purple-burgundy at its heart, concentrated color to its edges, and a very bouncy surface that takes ages to settle when swirled as it leaves behind chunky that make their way slowly down the glass
Smell – Dark and deeply layered with concentrated fruit of dark plum, mixed dark berries, ripe raspberry, dark and smoky blueberry with spice, licorice, older oak and a wonderful and subtle shot of Bazooka Joe Bubble Gum!
Feel – Soft, then mouth-coating, rich and round, this wine has a wonderful feel that is at first wet, but then soft to medium tannins grip in coating the mouth and lips with a slightly dryness
Taste – Rich, deep concentrations of dark stonefruit, with obvious red cherry, smoked acerola cherry, blackberry preserves, subtle cigar box, spice, licorice and green sweetwoods
Finish – Big, dark, sweet, tasty, flavorful and delicious, with flavors that go on and on, with supple tannins that add a hint of tart dryness
Conclusion – Sha-BANG! Another mouthwatering masterpiece from Art Finklestein, master winemaker at Judd’s Hill. It must be so gratifying to blend a great wine and then to pop open a bottle nearly 10 years after making it, only to discover that it has evolved and aged so beautifully. Winemaking is an art and a science that we are always in awe of, particularly when experiencing a wine like today’s amazing blend. As great as this wine is today, we can’t wait to try a bottle every few years. Be sure to pick up enough to enjoy a bottle now, and then again after a bit more aging.
What follows is our original mission report, in which Agent Red first comes to meet Judd’s Hill Winery
It was the end of a very long day – and I was dog tired. I had been on a mission in Napa Valley that took way longer that I had anticipated and I still had to drive to Monterey County for an early morning surveillance.
I decided to stop in San Francisco for dinner and parked near my favorite Thai restaurant, only to find that it had closed for remodeling. Just great.
It was dark, I was feeling glum and I had no idea where to eat. I moped back toward my car and, as I was getting in, heard the thin sound of music coming from a nearby alley. Even though I could not quite make it out over the sounds of the street, it had a lively feel to it and I found myself drawn toward it.
As I neared the building that the sweet sounds emanated from , the music became clearer. It was Hawaiian music. Hapa haole Hawaiian music, actually. A great vintage sound, with ukulele and steel guitar and happy vocals. My spirits lifted. That is, until a wall of a man blocked me from entering the building. I looked up… and up… and up some more. A very serious looking Polynesian stared down at me.
“Private party, sir, sorry”, he siad in the deepest voice I had ever heard.
Before I could answer, a voice from behind me in the alleyway called out, “Its okay, Pea, he’s with me.”
(”Pea”?)
I turned to see a cardboard box being thrust into my arms. Obviously a case of wine, I went along with this young stranger and followed him inside. He motioned me to set the case down among several other cases of wine. Each box was labeled with “Judd’s Hill”.
I set the box down and the smiling stranger extended his hand and said, “Hi, I’m Judd.”
Judd’s Hill. Judd.
He saw me looking from the wine to him and said, “Yup, my family’s winery! You like wine?”
Needless to say, the rest of the evening was filled with frivolity, great wine, cool music, fantastic food and great people.
After watching Judd (grape grower, winemaker, musician, performer and artist) and his group, The Maikai Gents Featuring The Mysterious Miss Mauna Loa, perform, Judd told me all about his winemaking family and their artisanal ways.
The evening was just what the Spy Doctor ordered and the wine struck me as one of the best I had tasted all year. Right there at the party, Judd agreed to devoting an allocation to our Operatives. My bad-day-turned-great-evening is your reward, dear Operative. Today’s wine is sweet music to your lips!
The location of the Judd’s Hill winery can be seen in this satellite photo.
Posted in Wine News on Jun 25th, 2008
If you are visiting us for the first time, Welcome! The Wine Spies feature one exceptional wine each day – and we only bring you wines that we ourselves seek out and love. Always, the wines are great. Sometimes greater than great, as is the case with today’s wine from Pengwine Winery.
UNIQUE WINE ALERT!: Today’s wine is the most uniquely delicious and original red wine blend we have come across!
SAVINGS ALERT!: Smart Operative will enjoy Free Ground Shipping on orders of 6 or more bottles today. Got the intel? Enter SPYPENG at checkout…
Operative: Agent Red
Objective: Return to Operative favorite, Chilean producer Pengwine, and retreive their besat and most popular wine for our Operatives
Mission Status: Accomplished!
Current Winery: Pengwine
Wine Subject: 2005 Royal Cabernet Sauvignon
Winemaker: Chris Millikan and Max Eyzaguirre
Backgrounder: Operatives who have been with us this last year will recognize today’s target. Pengwine Winery of Maipo Valley in Chile was a big hit when we first featured them here. Central Command has been keeping close tabs on Pengwine and after a careful extended surveillance, sent Agent Red to retrieve today’s unique and oh, so delicious, Chilean Cabernet Sauvignon. Read Agent Reds tasting notes and corresponding Mission Report, below.
Look – Black cherry juice and garnet in color, with perfect clarity through its concentrated darker center. On swirling the surface of the wine appears bouncy and it takes some time to fully settle, leaving behind fat and skinny legs that move slowly down the glass
Smell – The aromas of this wine leap out of this glass, even on first pouring. Swirl the wine and bigger aromas waft out, hitting you on the nose before your nose is anywhere near the glass. Some would call this a profound nose, but I call it big and bold but not cloying. Now, about the flavors: Big aromatic of fresh flowers, giant currant, cherry, roasted blackberry, ancient suede and parchment, tobacco and a slight vegital quality that I can’t quite identify
Feel – Initially cool and wet, then mouth-coating and a little grippy as medium tannins appear and grab the middle and sides of the roof of the mouth
Taste – Big red currant, sweet cranberry, raisin and blackberry with a touch of bergamot (found in Earl Grey tea) and hints of cocoa powder, tomato vine and flinty earth
Finish – Delicious, big, long and fruity with a medium dryness and flavors that go from slightly tart to sweet, then tapering off as your watering mouth begs for another sip
Conclusion – This is a singular wine of remarkable distinction! This rich and chewy wine has layers of gigantic flavors and aromas but, oddly, I did not feel bowled over by it. We are so pleased to see Pengwine continuing to evolve as a winery, producing better and better wines with each new vintage. Chris has been a great friend to The Wine Spies and we are proud of his success. He and Max are making great wines that are original in their style and grand in their appeal. While some may shy away from Chilean wines, this is one to rush to. This wine is big, yes, but it also has balance and restraint. A big thanks to Chris, for letting us be the first retailer in America to have this superb wine!
Agent Sparkle adds: ”Whatever is going on in this wine, its thoroughly drinkable – even on its own. I usually prefer to drink wines with food, but found myself sipping away at this wine all on its own.”
Mission Report:
US/Chilean Pengwine Wines was conducting a winetasting at the bottom of the world, and I tagged along. It turned out to be an adventure.
Posing as a wine writer for a prestigious wine magazine, I was able to secure my cargo plane seat on this first-ever Antarctic wine event.
As I sat in the plane, I watched out the window as the airport workers clumsily loaded luggage and wine crates onto the planes loading ramp. After I saw my own luggage spill off the cart and onto the tarmac, I had visions of the wine crates suffering the same fate. Shortly thereafter, they did. Spilled wine made dark circles on the black pavement.
I dashed out of the plane with the winemaker and ran to save the wine. Many of the bottles were broken, but we managed to repack the remaining wine and load it safely onto the plane. After the winemaker conducted a few harried-sounding calls, he decided that he had enough wine for the expedition and that the trip was still on.
Two bumpy flights and a refueling stop later, we were out over some of the clearest water I had ever seen. The day was crystal clear and I could feel the excitement of the expedition members mounting.
The landing was flawless and the wine survived the trip intact.
We were greeted by airfield personnel (a single person) who accompanied us on our quest to find the natives. With wine bottles secured inside of parkas, we simply picked a direction and started walking. A short while later, a few dozen natives in sight, we stopped, opened bottles, poured and raised our glasses in a salute – to the penguins… Those on the glacier and those on the labels!
To learn more about this expedition, book a National Geographic cruise through the Antarctic – where Pengwine is an official selection aboard the ship.
The bottom of the world, where this winetasting actually, honestly, truly, really did take place, can be seen in this satellite photo.
Posted in Wine News on Jun 22nd, 2008
If you are visiting us for the first time, Welcome! The Wine Spies feature one exceptional wine each day – and we only bring you wines that we ourselves seek out and love. Always, the wines are great. Sometimes even better than that, as is the case with today’s wine from Podere Casina.
Like many of the wines featured here at The Wine Spies, today’s selection is extremely rare and is of very limited availability. The Wine Spies have secured a very limited allocation of today’s wine.
Please use the promotion code SPYNOW for free ground shipping on orders of six or more bottles.
Operative: Agent White
Objective: Seek out a unique Super Tuscan from the Maremma region
Mission Status: Accomplished!
Current Winery: Podere Casina
Wine Subject: 2004 Aione – Maremma Toscana I.G.T.
Winemaker: Emiliano Falsini
Backgrounder:
The Maremma region is located on the west-central coast of Italy half way between Rome and Florance and immediately south of the village of Grosseto. Like many Super Tuscans, this 100% Sangiovese vino da tavola doesn’t qualify for DOC status but is every bit as good.
Look – Dark purple and almost black in color with dark garnet edges, but it’s surprisingly clear with thick slow legs that indicates a slightly more viscous wine.
Smell – Bold ripe fruit including blackberries and cherries, toasted and smokey oak, hints of tobacco and that uniquely Sangiovese tangy spiciness.
Feel – Dry and full bodied with solidly firm tannins, medium acidity and both tart and mineral components adding to the overall complexity of this wine.
Taste – Fruit forward with flavors of Schmidt Black Cherries. Both zesty and tangy with hints of spicy black pepper and toasted oak.
Finish – This wine finishes long and clean with hints of tart fruit and its distinctive Sangiovese zest.
Conclusion – Fans of Super Tuscans will naturally love this wine. It is true to its Sangiovese character with that spicy zestiness that makes the wines of Italy one of this spy’s favorite. Enjoy this wine with grilled game meats
The location of the Maremma region can be seen in this satellite photo.
Posted in Wine News on Jun 19th, 2008
How many times have I told myself not to meddle in the world of terroir? Having (or starting) discussions about the traditionally French notion of how wines possess unmistakable signatures of their place of origin is not unlike having discussions about religion and sexual orientation: you need to take care who you have them with.
But here I am again meddling in the “somewhereness” of wines, to borrow writer Matt Kramer’s favorite shorthand for terroir.
The question of the day is whether terroir includes the “bad” flavors as well as good — and if it does, whether such flavors should be eliminated, or not.
We’ve already had part of this discussion here on Vinography, in the context of a previous discussion about the role of yeasts in terroir. While not a part of the main post, the conversation in the comments quickly turned to the role of the Brettanomyces yeast and whether it is a fundamental flaw, or whether it might be considered part of the regional terroir of the southern Rhone. While some might object to the suggestion that Brett and its typical horsey, barnyard aromas are a part of terroir, the question of whether it represents (or represented at one time) a regional style.
A recent piece of news bears on such questions. Scientists in South Africa, in collaboration with regional winemakers, have undertaken a series of investigations to identify the source of a series of aromas found in South African red wines. These aromas, which range from green wood to burnt rubber, are considered objectionable by some (myself included) while others consider them to merely be one of the typical regional qualities of wine produced in the country, and therefore an important signature of terroir.
Let’s assume for a moment that such flavors are indeed endemic to, and produced by, the region’s particular combination of geology, climate, and (sound) winemaking practices. If this is the case, but still many consider such flavors so objectionable that they will not buy (or worse, won’t rate highly) the region’s wines, should those flavors be eliminated?
To wit: if the scientists in South Africa manage to figure out what causes these aromas and then what to change in winemaking or winegrowing to eliminate them, should winemakers go ahead and effectively erase what many have come to consider a fingerprint of the region in an effort to make their wines taste better?
There are those who will stridently declare that just like the Brett that characterized Rhone wines of a certain era (much less commonly now), these aromas are fundamental flaws and need to be stamped out like nesting cockroaches. And there are those who will just as violently argue that stripping such qualities out of South African red wine will rob it of its individuality.
My interest in all this has to do with the implied balance between typicity on the one hand (how much a wine represents a certain place or type) and pleasure on the other hand. If winemakers make wine that is indelibly true to a place, but if very few people like it, does it matter how well the wine represents the place?
There’s no easy way to answer such a question, though I find it perhaps easier than most to step back from the romanticism of terroir and ask the question: what do these winemakers want to do with their wine? If they only aspire to sell it to a local market of people who don’t think it’s red wine unless it tastes like peeled willow bark, then there’s no need for a change. If they want to sell their reds on the global market, however, and that market demands wine without burnt rubber, then perhaps the terroir, or at least the regional style, needs a bit of an overhaul.
What do you think?
Posted in Wine News on Jun 13th, 2008
If you are visiting us for the first time, Welcome! The Wine Spies feature one exceptional wine each day – and we only bring you wines that we ourselves seek out and love. Always, the wines are great. Sometimes even better than that, as is the case with today’s wine from Bonneau Wines.
Operative: Agent
Objective: Return to Bonneau Wines, a Wine Spies Operative favorite, and procure a stellar summer wine, suitable for BBQ pairing
Mission Status: Accomplished!
Current Winery: Bonneau Wines
Wine Subject: 2004 ‘Shenandoah Valley’ Zinfandel
Winemaker: John Bambury
Backgrounder:
The Shenandoah Valley in California’s Amador County Gold Country was rescued from obscurity thanks to the fantastic Zinfandel that is grown in the region. There are over 2,000 acres of planted grape varieties in the region and it gained formal appellation status in 1983. The region boasts over 16 ‘local’ wineries as well as vineyards for many other California wineries
Look – Dark purple and deep garnet with excellent clarity (not at all inky) with pinkish-garnet edges and long slow slender legs demonstrating a slightly thick viscosity.
Smell – Bold and profound, with blackberries, spicy black pepper, herbaceous green pepper, baking spices and hints of licorice.
Feel – Smooth and dry with a spiciness that hits you on the tip of your tongue, firm and solid tannins, with a slightly thick and fatty feel that coats the entire palate.
Taste – Well integrated, concentrated and juicy black fruit, tart plums with layers of medium oak, green pepper, spicy black pepper and licorice.
Finish – This wine finishes medium sweet, with its flavors lingering on the palate, inviting another sip (or in our case gulp).
Conclusion – The 2004 Bonneau Shenandoah Valley Zinfandel is true to its varietal characteristics and at the price, is an exceptional QPR value. Lovers of Zinfandel will naturally enjoy this wine as well as more casual wine drinkers as its got all the Zin qualities we love, but it doesn’t hit you over the head, making drinking this wine very enjoyable. This wine is perfect for pairing with your most creative grilled meats or a simple, but perfect, cheese-burger.
Today’s mission was a simple one. Since you loved the Bonneau Chardonnay that we brought you recently (you did pick some up before we ran out, riiiight?), we called in to our winery contact and asked them for a perfect summer BBQ wine. Instantly, today’s great Shenandoah Valley Zinfandel was offered up.
I have found that only a handful of red wines can stand up to the rigors presented by typical American BBQ fare. Most are overpowered by grilled meats, coleslaw, potato salad or more exotic offerings. And while I have found a few Zins that stand up well, today’s wine pairs with them all.
John and his crew are great folks and we applaud their great juice! With today’s wine, dear Operative, you have struck (purple) gold.
In case you missed it, what follows was our original Bonneau mission report:
You would think that I would finally get it through my thick skull that there really are such things as great white wines. With Central Command sending me on more and more white wine missions, I certainly am exposed to some remarkable whites.
Maybe I am being too true to my name, but I continue to resist. Today’s wine may finally drive it into my thick skull that there are white wines that are interesting enough to please even me.
John Bambury is part of that rare American breed who has generations of winemaking in his blood. His family, originally from the bordeaux region of France, settled in Sonoma county in the 1920s, where they farmed a small parcel of land, growing grapes for prestigious wineries in Napa and Sonoma. In 2002, John created his own winery and today he makes wonderful wines. Even those white ones that please even me!
I enjoyed this wine with the unusual pairing of British pubb-style Baked Beans on Toast. You know what? It totally worked and the combination was a delicious surprise! John recommends a more traditional pairing of light pasta, poultry and veal or brie and crackers. I suspect that this wine, with its balanced acids and brightness, would work with almost any pairing. Let me know what you try this wine with!
The Shenandoah Valley region can be seen in this satellite photo.
Posted in Wine News on Jun 12th, 2008
Laely Heron’s life reads like that of a character in a James Bond flick. Raised by adventure seeking parents, Laely spent her childhood moving from one exciting place to another -Algeria one year, Singapore the next- with over a dozen different places of residence by the time she graduated high school. College found Laely at the University of Colorado but wanderlust soon took her to Bordeaux to study oenology. The end result was a young woman with a nose for the unique customs, flavors, and scents that differentiate cultures. Not surprisingly, a wine career ensued. Adventurous, entrepreneurial, talented, ambitious and, let’s face it, stunningly beautiful, the only thing missing is a secret identity and a pistol in her boot and Laely Heron could very well be a Bond girl.
Action flicks aside, today Laely Heron is pushing the envelope in the wine industry as she endeavors to reshape the image of the “cult“ winemaker as one who makes high quality, ambitious, and affordable wines. Thanks to Laely for chatting with IntoWine.
Posted in Wine News on Jun 12th, 2008
It is deep winter. The snows lay heavy on the mountains of northern Japan. Cedar trees hang sparkling, dusted with ice, over frozen rivers and streams. The air is crisp, even crystalline in its stillness, and the white landscape yields only the slightest muffled sounds.
In the heart of this winter landscape a strange sight emerges every winter. A huge igloo, constructed entirely of ice, filled with rotund canvas bags. From these somewhat alien shapes that hang suspended from the ceiling at minus 2 degrees Centigrade, drip solitary drops of a sake unlike any other in the world.
This strange midwinter landscape on Hokkaido, Japan’s northernmost island, is the result of one of the more esoteric and regimented sake brewing processes found in Japan, and is constructed each year by the Takasago brewery to make their most precious product, a sake which they have appropriately named “Divine Droplets.”
Much like winemaking, the sake making process involves fermenting a big tank of liquidy mushy stuff that gradually turns into alcohol as the fermentation process progresses. Once fermentation is complete, that liquid mash — the alcohol plus the solids that are called “lees” are generally pressed in a big mechanical device to extract the liquid and leave the solids behind.
In winemaking, however, there tends to be quite a difference between the wine that simply runs trickling out of this mush (known as “free run juice”) and the wine that is extracted through pressing. The former is usually more balanced, less tannic and bitter, and generally higher quality wine than the pressed wine, which tends to contain such flavors because they are extracted from the skins and seeds as they are compressed. There is such a marked difference between the two “juices” that many top wineries only use the free run juice, and simply discard or sell off their press juice in bulk.
The sake making process is quite similar in that at a certain point most sakes are pressed off their lees, however the press juice in sake making is the most common source of juice for even the most premium sakes. Rice, of course, lacks the skin and seeds which contribute to the difference in flavors between free run and press juice in wine, so the juice pressed off the sake is not particularly undesirable.
Having said as much, however, there are those in the sake world like Takasago Shuzo who take pains (and great expense) to produce their own version of “free run juice” through the slow, painstaking, and very low-yielding process of drip pressing their sake. The brewers who believe that letting only the action of gravity on the lees extract their sake suggest that the resulting sake is the most delicate, and my limited experience with such sakes makes me inclined to agree. Perhaps just like Pinot Noir, which is famous for its delicacy and tendency to react poorly to rough treatment in the winery, top quality rice mash produces different results if it is babied through the process.
Takasago Shuzo was founded in 1899 in the town of Asahikawa City in Hokkaido, making it one of Northern Japan’s oldest operating breweries. This area of Japan is home to many sake breweries, as it offers two things essential to brewing premium sake: cold temperatures and pure mountain spring water. Temperatures in the area regularly fall to minus twenty degrees centigrade and the mountains of the area offer a bounty of springs, some of which have been used by sake brewers for centuries.
The importance of temperature in brewing sake has to do with the minimization of contamination by airborne yeasts and bacteria. Even a small amount of foreign biological agents can significantly affect the flavors of a sake as it ferments. The still, cold winter temperatures in the unheated sake brewing buildings of most breweries tends to minimize such contamination, but if you really want to eliminate all foreign agents, one of the things you might do would be to build a giant igloo in which to make your sake.
A lot of sake, especially the most refined junmai daiginjo sakes like this one, in which more than 50% of the mass of each grain of rice have been polished away before brewing, tend to evoke winter landscapes for me. I suppose that part of this quality I project into the sake, knowing how and where it is made. But the clean, crisp qualities of some sake really do evoke the heart of winter, with aromas and flavors that are instantly familiar to those who grew up in the snowy mountains, as I did.
The way Divine Droplets is made makes it a special sake. But it’s beauty is revealed only through its tasting. This is one of the most exceptional sakes made in the world, and one of my personal gold standards for the magical qualities that daiginjo sakes can possess.
Tasting Notes:
Colorless in the glass, this sake smells of rainwater, wet cedar, and flowers, with a hint of malted milk. In the mouth it is effortlessly clean, beautifully balanced, and sexy-slippery as it moves across the palate. The delicate flavors swirl between jasmine, melon, and a quartz-like mineral quality that is hard to describe. As with some of the finest white wines, this sake is so aromatic that there is the illusion of sweetness in the flavor that is completely disarming, as any concentrated effort to actually taste sweetness is impossible — the sake is bone dry. The finish is marked by a pleasant, malted milk-ball quality that lingers for a long time and then slowly fades.
Food Pairing:
Classically delicate in nature, this sake is a beautiful accompaniment to sashimi (how about albacore or yellowtail?) or lightly seared fish in the tataki style. Its subtlety will be overwhelmed by strong flavors, so it is best paired with milder foods.
Overall Score: between 9.5 and 10
How Much?: $45 for 720ml bottle (also available in 300ml bottles).
This sake is available for purchase on the Internet.
Posted in Wine News on Jun 12th, 2008
Here’s that second Saxon Brown deal. This is becoming a habit.
(the offices of La Bella Generica Winery & Amusement Park, today)
Larry Schlockenschmaltz, Owner: No, you listen – you give our wines another bad review and your children are no longer welcome at our petting zoo! (slams phone down) These uppity wine snobs, think they’re so smart just because they’ve been to Europe…
Stump Dixon, Winemaker & Security Guard: Run! Hide! Run and hide! They’re coming!
Larry: What? Who?
Stump: The Saxons!
Larry: What? The Saxons? Have you been playing that Dragons & Dragons game again?
Stump:
No! Saxon Brown! Their carefully crafted, lovingly made wines pose a
threat to everything we’ve built here! I tried this Saxon Brown 2007
Semillon – Cricket Creek and it’s…it’s…I’ve never tasted anything like
it. It’s got these peachy, citrusy flavors, and it’s real creamy on my
tongue. It makes our whites taste like off-brand instant lemonade.
Larry: You mean you actually drink our wine? Wow. Well, I guess it’s part of your job.
Stump:
But that’s not all. This 2006 Syrah Rosé (Dry), Flora Ranch Vineyard.
The sugars, flavors, and acids are so balanced, I could hardly believe
it’s grown in the Chalk Hill region. Larry, may He strike me down if it
wasn’t just like biting into a fresh strawberry off the vine! I bet
they make this from Syrah grapes grown specifically for Rosé, instead
of the way we make ours.
Larry: Hey, what else are we supposed to do with the spilled wine we vacuum off of the warehouse floor?
Stump:
The Saxon Brown thing off the Internet said the grapes were
“dry-farmed” and “low-yield.” I looked those words up in my pocket wine
dictionary, and it said that means the wine’s probably real good! And
get this: they don’t even have robots to pick their grapes!
Larry: Jeez, people, crawl out of your cellar and join the 21st century. They probably still use glass bottles, too.
Stump: I’m scared. These Saxon Brown wines, they’re – they’re as exciting as Wrestlemania VI - maybe even Wrestlemania III! What are we going to do?
Larry:
What are we going to do? What are we going to do? The same thing we
always do. Grow the grapes, fleece the rubes, and count the profits.
Saxon Brown? They only make a few hundred cases of some of those
vintages! How can they compete with a billion-barrel operation like us?
Does Saxon Brown sponsor their own stage on the Skewed Tour? Does Saxon
Brown have a brand-new, $31 million waterslide on their premises? Now
quit wasting my time. We’re supposed to be sending a shipment out over
on Dock Q, but they can’t get the hose attached to the tanker truck.
OK? Are we done here?
Stump: Yeah, I guess you’re
right. We’re awesome! Not even Jeff Gaffner can hurt us. Hey, you hear
about that monkey that got arrested for drunk driving in Colorado? They
said he could only say the alphabet up to W.
Larry: What? What did you say?
Stump: The cops thought this chimp was drunk because he didn’t know all of the alphabet.
Larry: No, no, before that. Did you – did you say – Jeff Gaffner?
Stump: Yeah, he’s the winemaker at Saxon Brown. But we’re not afraid of him, right, La-
Larry: The Jeff Gaffner? Why didn’t you say so? This is serious! We’re going to have to make some big changes around here!
Stump: You mean growing our grapes carefully in small plantings, and painstakingly crafting our wines by hand?
Larry: Don’t be ridiculous. I was thinking more along the lines of an IMAX projector.
Rules and restrictions:
Thanks to stick-in-the-mud buzzkilling state legislators, wine may only be delivered to the following states:
If your state’s not on the list, you’re out of luck… for now. Keep up with the ever-changing laws over at ShipCompliantBlog.com, and/or sound the alarms with your state assembly person through FreeTheGrapes.org. Meanwhile, all Federal, state and local laws are complied with in providing this wine.
Posted in Wine News on Jun 10th, 2008
If you are visiting us for the first time, Welcome! The Wine Spies feature one exceptional wine each day – and we only bring you wines that we ourselves seek out and love. Always, the wines are great. Sometimes greater than great, as is the case with today’s wine from Ceja Vineyards.
LIBRARY RAID ALERT!: Our good friends at Ceja love our Operatives. For this sale, they dug deep into their personal library, making available the last 10 cases in the world of today’s wine. THANK YOU, CEJA! We are honored!
SAVINGS ALERT!: If you are lucky enough to grab 6 or more bottles of this great wine before we sell out, use coupon code SUPERSONOMA and we’ll give you Free Ground Shipping
EXCEPTIONAL WINE ALERT!: Ceja Wines are among our favorite California wines. Today’s wine is fantastic. We only wish there was more of it available…
Operative: Agent Red
Objective: Respond to Top Secret communication from Ceja Vineyards, stating that their final ten cases have been made available, exclusively for our Operatives
Mission Status: Accomplished!
Current Winery: Ceja Vineyards
Wine Subject: 2004 Sonoma Coast Syrah
Winemakers: Armando Ceja
Backgrounder: Agent Red and our field Operatives fell in love with Ceja Vineyards Vino de Casa, a Red Blend featured here recently. What made such a big impression on Agent Red was what he described as “a perfect 50/50 flavor profile that, remarkably, evenly layers Pinot Noir and Syrah to give the wine 2 distinctly different flavors – an even balance of the two grape varietals made to create a remarkable red blend”. For todays mission, Agent Red returns to Ceja to taste their Syrah and to determine if this wine, this Sonoma Valley Syrah, is among the best he has tasted in California. Read the full mission briefing below for full details.
Look – Ruby red to burgundy in color with perfect clarity with a deep and darkening heart of garnet, a bouncy surface, concentrated color to the edges fat, tightly-spaced legs
Smell – Dark, rich, juicy and and earthy with beautiful hit of fruit of dark stonefruit, blackberry, cherry, mild raspberry and mild smoked bacon
Feel – Round and slightly cooling at first, then slightly grippy with soft tannins that dry the lips, cheeks and tongue
Taste – This wine presents delicious and juicy Syrah flavors, but with a slight brightness that makes it unique. Here you will find balanced savory and fresh flavors of dark cherry, plum, smoky blackberry, white pepper, leather, rhubarb and cedar
Finish – Long, dry and slightly tart, this delicious leaves behind lingering and mouth watering flavors
Conclusion – Ceja wines always impress me with their drinkability, their spirit and their quality. Today’s wine is no exception. The only negative is that we could only get our hands on ten cases! I can’t complain, though, we are really honored that our friends at Ceja would give us their last ten cases. This exceptional wine is an easy drinker, but it has its sincere side, with deep flavors and rich aromatics. Enjoy now, and if you have the patience, cellar a few bottles for up to seven more years for a different experience.
Mission Report:
Ceja wines are SO good that this is the fourth time we have featured them here. Presented here, for your knowledge, is a re-telling of our first mission to Ceja Winery:
Between missions I was enjoying some downtime at my favorite Napa wine lounge, when an urgent dispatch came through on my Wine Spy handheld. Central Command had received a flurry urgent inquiries for a GREAT red wine – for less than $20.
“Leave your misconceptions behind”, was the clear directive. “Find us a wine that drinks well above its price, and find it TODAY!”
I had just one problem: I was hungry!
I asked the owner of the lounge where I could pick up great Mexican food. Before he could answer, I felt a hand on my shoulder. Turning as I reached instinctively for my corkscrew I saw young man with a flashing smile.
“Like Tacos?” he asked.
“Uhh. Yeah. Love ‘em,” I replied.
“And great wine, too?”
“Who doesn’t?” I said.
“Follow me,” he said.
After a short car ride later we turned into the driveway for Ceja Vineyards, a winery that I had heard only great things about.
Stepping out of the car, the aromas hit me. Spices, beans, grilled meat and… red wine.
The young man, who introduced himself as Ariel Ceja, led me into a small outbuilding adjacent to the tasting room. Inside was smiling woman who hugged me as I entered. Ariel introduced me to his grandmother and invited me to sit down. Inside this room, the aromas were intoxicating.
Ariel handed me a glass of red wine, explaining that this was their family’s favorite wine. A deep sniff, a swirl and a taste was all it took for me to fall in love with their wine. The tacos were incredible as well and we laughed and shared stories. And more wine.
Postscript: After filing my report with Central Command, I spent the balance of the day with the Ceja family, eating, drinking, roaming their vineyards. It was hard to leave at the end of the day, but at least I left with a feeling that this day had been among my luckiest – and most rewarding – as a Wine Spy. I got to spend time with great people and enjoy their hospitality. And their great wine.
The approximate location of Ceja’s Adobe Vineyards can be seen in this satellite photo.
Posted in Wine News on Jun 3rd, 2008
If you are visiting us for the first time, Welcome! The Wine Spies feature one exceptional wine each day – and we only bring you wines that we ourselves seek out and love. Always, the wines are great. Sometimes even better than that, as is the case with today’s wine from Deerfield Ranch Winery.
LOOKING FOR BURGESS CABERNET SAUVIGNON? Please check back after midnight for this superb wine!
Operative: Agent White
Objective: Revisit Deerfield Ranch Winery and secure a great white for summer.
Mission Status: Accomplished!
Current Winery: Deerfield Ranch Winery
Wine Subject: 2006 Sauvignon Blanc
Winemaker: Robert Rex & Michael Browne
Backgrounder:
Sauvignon Blanc, grown all over the world, is most notably known for its great wines from Sancerre in the Loire Valley, France and Marlborough in New Zealand. California premium Sauvignon Blanc has, as a result of better wine making and using only the best harvested fruit, has improved dramatically from many of the lackluster wines that are mass-produced and mass retail marketed. Spend the time to find the better Sauvignon Blancs and you won’t be disappointed.
This wine sports a brand new type of cork called a ZORK. The Zork is removed by pulling and unwinding the plastic capsule revealing a synthetic cork that can be reused as a stopper. The unique Zork help to preserve this delicious wine in between pours.
Look – Clear and pale straw yellow in color with thick legs that hint at this wine’s viscosity. This wine shows a springy surface that catches the light and reflects brighyly.
Smell – Medium intensity tropical fruit, citrus and lychee flavors with a hint of flinty minerality (a required component in this spy’s opinion).
Feel – Cool and wet with a unique flinty mineral quality, medium acidity that adds to the crispness as well as a creaminess that pleases the palate.
Taste – Flavors of tropical fruit, grapefruit, citrus and Granny Smith apples. A small oak component.
Finish – Medium long with with nice flavor complexity that lingers with its tart fruit flavors.
Conclusion – A delicious and easy to drink Sauvignon Blanc. This wine is crisp making it ideal for warm summer nights and lends itself to spicy food, fresh or slightly aged cow’s, goat’s and sheep’s milk cheeses and grilled fish. Overall a very nice wine!
Those who know me, know that among my most favorite white wines, are those from Sancerre (and Marlborough, New Zealand) is very close behind. Unfortunately, too often I end up tasting a Sauvignon Blanc that is, well for lack of a better word, ordinary. And most lack the most critical of flavor components for me, the minerality that emerges as a flinty and wet rock flavor indicative of the Terroir.
So, when Agent Red sent me to taste yet another Sauvignon Blanc, I was indeed skeptical. But perhaps this time would be different. It was a visit to Sonoma’s Deerfield Ranch Winery (Sonoma County Vintner member). We have featured a couple of their wines and all were very nice. This would be their first white for their dossier.
Well I am happy to report that this wine stands up to its billing! The 2006 Sauvignon Blanc is bright and crisp with good acidity, tart tropical fruit and, indeed, the mineral component, that I just love. While its not a Sancerre or Marlborough, its a delicious Sauvignon Blanc with a unique California flair.
This wine lends itself perfectly to the upcoming summer barbeque season and also sports the latest in cork technology. The Zork (see details above) make bringing this wine on a picnic or to the beach easy. And, just in case you have any left over (I’m betting you wont), you can easily recork the Zork.
The location of Deerfield Ranch Winery can be seen in this satellite photo.
Posted in Wine News on Jun 1st, 2008
If you are visiting us for the first time, Welcome! The Wine Spies feature one exceptional wine each day – and we only bring you wines that we ourselves seek out and love. Always, the wines are great. Sometimes even better than that, as is the case with today’s wine from Hill Family Estate.
UNIQUE WINE ALERT!: Today’s wine is an exceptional red blend with original flavors and deep aromas. Delicious, too!
SAVINGS ALERT!: Enjoy Free Ground Shipping when you buy 6 or more bottles, with coupon code: NAPASPY
Operative: Agent Red
Objective: Sleuth out a superior red blend for our Operatives
Mission Status: Accomplished!
Current Winery: Hill Family Estate
Wine Subject: 2004 Origin
Winemaker: Alison Green Doran
Backgrounder: Red blends can be among the most drinkable, delicious and even fun wines to drink. Blends allow us to put aside preconceived notions of what characteristics a single-varietal wine should have – and let you focus on the flavors, smells and the simpler pleasures of drinking wine. Blends allow the winemaker to craft interesting wines. Today’s wine from Hill Family Vineyard goes beyond interesting and ventures into newer territory, by delivering a wine that is ultra unique, but also tenderly delicious. Read Agent Red’s tasting notes and Mission Brief below for the full story on today’s great red blend
Look – Deep garnet to burgundy with great clarity and a concentrated heart, this wine has a very tight surface appearance and some of the skinniest legs we have seen on a red blend
Smell – Very compelling and super aromatic with varied fruit then spice than fruit again as waves of cherry, warm baking spices, blackberry, clove and smoky plum wash over you. This is a wine that is hard to keep your nose out of long enough to taste!
Feel – Soft and round and very light at first, then the wine grips gently at the outer edges of your tongue with its smooth but balanced tannins, and delicate yet also serious texture
Taste – This wine is deeply layered and wonderfully concentrated as it delivers powerful – but not overpowering – bright flavors of cherry, raspberry and cassis with darker follow-on flavors of blueberry cobbler, light toasted oak and mild spice
Finish – A super long finish in the mouth, as flavors change from sweet and fruity to more lightly-tart, leaving behind a final whisp of soft spice and edible flowers
Conclusion – What a great wine this is… We Wine Spies have it rough, I know, with so many wines to taste each day. A key indicator of a wines greatness is apparent when we finish an entire bottle of a particular wine. Our sample bottle went fast, with each spy present at the tasting going back for seconds or thirds. While you know of my personal fondness for single varietal wines, my senses really do appreciate a really skillful red blend like this fabulous wine from Hill Family Estate!
The Hill Family could not be more qualified to make great wines. Since common wisdom holds that great wines are made in the vineyard, Doug Hill seems uniquely qualified, for his 25+ year wine odyssey started with him tending vineyards in the Napa Valley.
As vineyard manager for more than a thousand acres vineyards, Doug was responsible for the meticulous care of grapes for the finest wineries in the Napa Valley. His stewardship of the vines, it could be said, led to the creation of the finest of wines.
It was only natural that Doug should one day create his own wines, from his own vineyards – and that those wines should, of course, begin life in the vineyards themselves.
Today, the wines that the Hill Family Estate produces are grown in fields tended by Doug himself. Each of Hill Family’s wines show the care of the man and the character unique to each vineyard.
The Hill Family Estate Origin wine is a unique and very outstanding red blend that benefits not only from Doug’s care for his grapes, but also from the careful selection of grapes from some of the seven vineyards where Doug grows his fruit.
Today’s wine is lush, layered and deeply aromatic with a richness of taste, flavor and feel that are unique and very pleasing. This is a wine that conveys what commitment, beautiful vineyards, great fruit, tender care – and what the magical combination of these things taste like.
Posted in Wine News on May 31st, 2008
If you are visiting us for the first time, Welcome! The Wine Spies feature one exceptional wine each day – and we only bring you wines that we ourselves seek out and love. Always, the wines are great. Sometimes even better than that, as is the case with today’s wine from Hill Family Estate.
UNIQUE WINE ALERT!: Today’s wine is an exceptional red blend with original flavors and deep aromas. Delicious, too!
SAVINGS ALERT!: Enjoy Free Ground Shipping when you buy 6 or more bottles, with coupon code: NAPASPY
Operative: Agent Red
Objective: Sleuth out a superior red blend for our Operatives
Mission Status: Accomplished!
Current Winery: Hill Family Estate
Wine Subject: 2004 Origin
Winemaker: Alison Green Doran
Backgrounder: Red blends can be among the most drinkable, delicious and even fun wines to drink. Blends allow us to put aside preconceived notions of what characteristics a single-varietal wine should have – and let you focus on the flavors, smells and the simpler pleasures of drinking wine. Blends allow the winemaker to craft interesting wines. Today’s wine from Hill Family Vineyard goes beyond interesting and ventures into newer territory, by delivering a wine that is ultra unique, but also tenderly delicious. Read Agent Red’s tasting notes and Mission Brief below for the full story on today’s great red blend
Look – Deep garnet to burgundy with great clarity and a concentrated heart, this wine has a very tight surface appearance and some of the skinniest legs we have seen on a red blend
Smell – Very compelling and super aromatic with varied fruit then spice than fruit again as waves of cherry, warm baking spices, blackberry, clove and smoky plum wash over you. This is a wine that is hard to keep your nose out of long enough to taste!
Feel – Soft and round and very light at first, then the wine grips gently at the outer edges of your tongue with its smooth but balanced tannins, and delicate yet also serious texture
Taste – This wine is deeply layered and wonderfully concentrated as it delivers powerful – but not overpowering – bright flavors of cherry, raspberry and cassis with darker follow-on flavors of blueberry cobbler, light toasted oak and mild spice
Finish – A super long finish in the mouth, as flavors change from sweet and fruity to more lightly-tart, leaving behind a final whisp of soft spice and edible flowers
Conclusion – What a great wine this is… We Wine Spies have it rough, I know, with so many wines to taste each day. A key indicator of a wines greatness is apparent when we finish an entire bottle of a particular wine. Our sample bottle went fast, with each spy present at the tasting going back for seconds or thirds. While you know of my personal fondness for single varietal wines, my senses really do appreciate a really skillful red blend like this fabulous wine from Hill Family Estate!
The Hill Family could not be more qualified to make great wines. Since common wisdom holds that great wines are made in the vineyard, Doug Hill seems uniquely qualified, for his 25+ year wine odyssey started with him tending vineyards in the Napa Valley.
As vineyard manager for more than a thousand acres vineyards, Doug was responsible for the meticulous care of grapes for the finest wineries in the Napa Valley. His stewardship of the vines, it could be said, led to the creation of the finest of wines.
It was only natural that Doug should one day create his own wines, from his own vineyards – and that those wines should, of course, begin life in the vineyards themselves.
Today, the wines that the Hill Family Estate produces are grown in fields tended by Doug himself. Each of Hill Family’s wines show the care of the man and the character unique to each vineyard.
The Hill Family Estate Origin wine is a unique and very outstanding red blend that benefits not only from Doug’s care for his grapes, but also from the careful selection of grapes from some of the seven vineyards where Doug grows his fruit.
Today’s wine is lush, layered and deeply aromatic with a richness of taste, flavor and feel that are unique and very pleasing. This is a wine that conveys what commitment, beautiful vineyards, great fruit, tender care and the magical combination of these things taste like.
Posted in Wine News on May 29th, 2008
If you are visiting us for the first time, Welcome! The Wine Spies feature one exceptional wine each day – and we only bring you wines that we ourselves seek out and love. Always, the wines are great. Sometimes even better than that, as is the case with today’s wine from Yates Family Vineyard.
Yates Family Vineyard is the new label from Napa Redwoods Estate of Napa, California. Only the name has changed. Today’s wine was produced before the name change.
SAVINGS ALERT!: Buy six or more bottles today and we’ll give you free ground shipping with coupon code NAPASPY
Operative: Agent Red
Objective: Penetrate the private archives of the Yates Family and retrieve a quantity of their superior 2003 Cabernet Franc for our Operatives
Mission Status: Accomplished!
Current Winery: Yates Family Vineyard
Wine Subject: 2003 Cabernet Franc
Winemaker: Michael Yates
Backgrounder: Cabernet Franc is one of Agent Red’s favorite red varietals. Perhaps this is because its flavors are often richly layered, complex, elegant and delicious. Or, perhaps he loves Cabernet Franc so much because it pairs so exceptionally with many different foods. One of the most notable things about Cabernet Franc is the fact that finding excellent examples can be very difficult. Today, Agent Red returns to Central Command with a superb example of this great varietal. Getting him to share some with you could prove difficult. Read his tasting notes and mission report below for full details.
Look – Deep garnet with a darker burgundy heart, ruby edges, a viscous surface and mixed skinny/chubby legs that move down the glass at differing speeds
Smell – Simultaneously bright and deep with mixed aromas of ripe fruits of cherry and dark plum and cassis, mingled with earthy aromas of forest floor and mildest barnyard sweetwood
Feel – Soft mouth feel with a velvety texture that leads to a mouth coating feel and delicate medium tannins that dry the top of the tongue, roof of the mouth and the cheeks
Taste – Deeply delicious with layers of flavors that mirror the aromas. Add to these tastes additional flavors of mild fresh herbs, edible flowers and mild cigar box
Finish – This wine coats the mouth, leaving behind a well-coated mouth, with flavors that tail off – first sweet then slightly more tart and dry
Conclusion – On first taste of this wine, I was in love.
If some wines are rock stars, race cars, or prom queens, then today’s wine is a leather bound novel, a comfortable chair and a cozy pair of slippers by a warm fireplace.
This wine is both California-smooth and French-rustic, delivering the best qualities of both Cab Franc growing regions. Read my mission report, below, for more details on this great wine.
Vintage Comparison – I had the good fortune to compare this wine with its younger sibling, the 2004 vintage of the same wine. The differences are readily apparent and both wines are fantastic, but in a blind tasting here at Central Command, the 2003 was the clear favorite. The ‘03 exhibits more sophistication and a more robust body, with deeper aromas, fuller and more developed flavors and a better mouth feel. The wine is rounder, less tanic and better balanced than the 2004, which itself shows that it will certainly develop to give the 03’ a run for its money some day. Be sure to sign up for our Daily Dispatch, because we will certainly feature the ‘04 here in the coming months. Until then, grab a few bottles of this wonderful Cab Franc, which I declare to be a real Franc lover’s wine!
Okay, so today’s report is less report and more oratory in praise of Cabernet Franc – and of this particular Cab Franc.
One of the genetic parents of Cabernet Sauvignon (the other parent is Sauvignon Blanc), Cabernet Franc has been called a real wine lover’s wine. To me, Cabernet Franc is the perfect wine – but only if you find yourself tasting a great example of the varietal.
Fans of the varietal hold an ardent reverence for the grape and for the delicious wines which spring from it. They find the wine to be the most universally pairable with foods (due to its high acidity) and they enjoy drinking it on its own. Unfortunately for fans of Cab Franc, locating great pne can be a hellish experience. Enter Me!
When I am out on my missions, I am always on the lookout for Cabernet Franc and I make it a point to try them all. With only 2000 acres planted in California, the varietal is hard to find. When you do find Cab Franc planted here, it is because it is usually used in improving the flavor and drinkability of other wines, including those called “Cabernet Sauvignon”, which only needs to contain 75% Cabernet Sauvignon to be called one.
Another reason that you see so few Cabernet Franc wines featured here is that not many pass my own personal taste test. Today’s wine passes with flying colors. This is a a bi