2010 Russian River Valley Chardonnay and Pinot Noir Offer Top Value and Unsurpassed Quality

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Dec 252011

The Story of the 2010 Russian River Valley Chardonnay

Davis Bynum is distinguished as the first winery to produce a single vineyard pinot noir from Russian River Valley. The vintage was 1973 and the grapes were from Joe Rochioli’s now prized vineyard. Today, more than thirty years later, the heritage of Davis Bynum lives on through hand crafted pinot noir and chardonnay grown
exclusively from prime vineyards in Russian River Valley.Chardonnay is among the most transparent of grape varieties, clearly showing the soils and climate in which
it was grown. They follow time-honored methods, bringing in whole clusters of carefully selected Russian River Valley chardonnay during the coldest part of the morning, pressing gently one batch at a time, and fermenting slowly in my favorite French oak barrels.

Final choices are made lot by lot, based on aroma, flavor, overall
balance, and what is called “mouthfeel.”Russian River Valley chardonnay expresses itself differently depending on location, site specifics, and the nature of the vines themselves.The winemaker seeks out the “middle reach” region of the valley, which runs just southwest of Healdsburg to the Wohler Bridge in Forestville. This area tends to be slightly warmer than the very cool south-western sub regions. Then he focuses specific vineyards that show superior vine balance thanks to well-drained, inherently low vigor soils. Finally,I choosing a select variety of chardonnay “clones” to enhance complexity, while keeping to the food friendly flavor profile that has always been a hallmark of Davis Bynum: a little lighter, without being lean; a little crisper, without being tart; a little more aromatic, without being distracting; and balanced with less oak and alcohol than you often find in California chardonnays.

SRP: $25. A genuine bargain and a delicious treat

Wine Maker Greg Morthole Notes: Russian River Valley chardonnay expresses itself differently depending on location, site specifics, and the nature of the vines themselves. I seek out the "middle reach" region of the valley, which runs just southwest of Healdsburg to the Wohler Bridge in Forestville. This area tends to be slightly warmer than the very cool south-western sub regions. Then I focus on specific vineyards that show superior vine balance thanks to well-drained, inherently low vigor soils. Finally, I choose a select variety of chardonnay "clones" to enhance complexity, while keeping to the food friendly flavor profile that has always been a hallmark of Davis Bynum: a little lighter, without being lean; a little crisper, without being tart; a little more aromatic, without being distracting; and balanced with less oak and alcohol than you often find in California chardonnays.

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Disclosure

The Story of the 2010 Russian River Valley Pinot Noir

Davis Bynum is distinguished as the first winery to produce a single vineyard pinot noir from Russian River Valley. The vintage was 1973 and the grapes were from Joe Rochioli’s now prized vineyard. Today, more than thirty years later, the heritage of Davis Bynum lives on through hand crafted pinot noir and chardonnay grown
in Russian River Valley. Pinot Noir is known as one of the most difficult varieties to grow and make well. I feel fortunate that my sources are in the finest corner of the Russian River Valley. From there they choose carefully amongst vineyards, and select only the clones of pinot noir that are the most classic expression of what this “heartbreak grape” can really show. Gentle handling, sorting and fermentation, followed by aging in my favorite French oak barrels allow the distinctive nature of these fickle, fog shrouded and utterly enchanting grapes to shine.

Russian River Valley pinot noir expresses itself differently depending on location, site specifics, and the nature of the vines themselves. They seek out the golden triangle of the “Santa Rosa plain” region of the valley, just southwest of Windsor and centered on the intersection of Olivet and River roads. This small area tends to enjoy the very best of the iconic local climate; never too hot during the day, and consistently chilly at night.
Then the focus is on a handful of vineyards that show superior vine balance thanks to well-drained, shallow and inherently low vigor soils. Finally, a selection of pinot “clones” to enhance complexity, while keeping to the food friendly flavor profile that has always been a hallmark of Davis Bynum: a little lighter, without being lean; a little crisper, without being tart; a little more fruit driven, without being distracting; with a
round, soft mouthfeel, and less oak and alcohol than you often find in California pinot noirs.

SRP: $35. Worth every penny, you’ll see discover how well California can handle Pinot and fall in love with it al over again

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William Hill Estate Winery: Modern Mastery of Napa Classics Like a Fetching 2009 Napa Valley Chardonnay

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Aug 102011

2009 Napa Valley Chardonnay

William Hill Estate is renowned for crafting elegant Chardonnay, Cabernet Sauvignon, and Merlot wines due to its exceptional location between Napa Valley’s Silverado Trail and Atlas Peak Road on the prestigious Silverado Bench. Once classic in style, contemporary winemaker Ralf Holdenried has successfully transitioned our wines to a more refined and sophisticated style with fruit intensity and layers of complexity. Ralf’s innovative and progressive approach to grape growing and winemaking enhances the unique style of our Napa Valley wines.

The 2009 Napa Valley Chardonnay reflects a transition to a new contemporary style. The wine reveals elegant ripe tree fruit flavors and some toasty oak, brown spice and butter. The wine has a moderate mouthfeel and sweetness backed up by refined acidity. Impressive is the word for this smooth, beautifully balanced and refined wine.

Those of us ISO a Chardonnay to sip with dinner and find many California winemakers have lost contact with the grape and the game of dining, need look no further than William Hill Estate Winery. Loved it with chicken pot pie, steamed lobster, steak tartar,subtle cheeses and, of course, almonds. At a suggested retail price of $25, we can all go there. Bravo William Hill!

Viticulture Notes:

Spring of 2009 was warm and dry with an early bud break. We had a moderate growing season causing slow ripening which led to the development of full flavors. Although harvest was slow to start in the Napa Valley, warmer temperatures in August accelerated the last days of the maturation process.

Winemaker Notes:

The Chardonnay grapes were hand harvested, and gently pressed as whole clusters. After the juice settled overnight, it was racked, and inoculated, and fermented in a combination of new and used oak barrels at approximately 65 degrees Fahrenheit. All wine lots underwent malolactic fermentation. Aging occurred in a combination of new and used oak. Some of the wine was racked off the lees after primary fermentation, while other lots were allowed lees contact during aging. Final blending occurred after the individual evaluation of each wine lot.

Varietal Origin: Napa Valley

Varietal Content: 100% Chardonnay

Alcohol Level: 14.75%

Titratable Acidity: 0.48 g/100ml

Residual Sugar: 0.67 g/100ml

pH: 3.58

Disclosure

Ingenuity and Artistry Converge at William Hill

Tucked away in the rolling hills of Napa Valley, along the Silverado Trail, lies an undiscovered stretch of picturesque benchland vineyard. William Hill Estate Winery sits at the center of this vineyard – in the heart of the Silverado Bench – crafting contemporary, sophisticated wines that tell the story of a very different kind of Napa Valley.

A Napa Valley that is off the beaten path. A Napa Valley where wine connoisseurs get an intimate wine tasting experience along the Silverado Trail.

In 1978, visionary vineyard developer William Hill saw the incredible potential of the Silverado Bench, where he built his namesake winery. Three decades later, William Hill winemaker Ralf Holdenried is making modern wines that speak to the unique terroir of this virtually unknown area of southern Napa Valley.

A Unique Estate Vineyard

A confluence of characteristics makes William Hill’s 140-acre estate an ideal vineyard. Set on a benchland – off the valley floor, but below the steeper slopes of the hills – with a southwestern exposure, the vineyard basks in abundant sunlight. Vineyards in Southern Napa are typically cooler, but the sun exposure on the Silverado Bench makes William Hill a notable exception.

The vineyard is close to the valley floor climatically, but the volcanic soil and the size and vigor of the vines means William Hill is more like a mountaintop vineyard. These elements translate to fruit-driven, expressive red Bordeaux varietals with elegant tannin structure.

Significant variation in aspect, drainage and sun exposure – even from row to row – has prompted winemaker Ralf Holdenried to carve out specific vineyard blocks, some as small as one-tenth of an acre. The grapes from each block are picked at their optimal ripeness and fermented separately, allowing Ralf to bring the full expression of the vineyard into the bottle. The result is a range of concentrated, balanced blends with multi-dimensional layers.

A Contemporary Winery

It is no coincidence that William Hill Estate Winery was designed with the winemaker in mind. The vineyard is just outside the winery door, giving Ralf the freedom to be involved in every aspect of the winemaking process. “During harvest, I want to be out in the vineyard where all the flavors are developing, but I also want to be in the winery for the next steps,” says Ralf. “At William Hill, I have the great luxury of seeing what we’ve picked in a given day and then tasting from the fermentation tanks, almost instantaneously.”

Ingenuity converges with artistry at William Hill, a midsize artisanal winery. Designed for optimal flexibility, the winery supports Ralf’s approach of carving out vineyard blocks and letting their flavors develop individually. “The number of tanks and barrels we have in relation to the grapes on the land means I can make decisions about blending once the individual lots have had a chance to show their true potential,” explains Ralf. “This winery facilitates an artistic influence over the wine.”

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Backsberg Estate Cellars Kosher Wines Excel

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Apr 022011

The Back family’s history of winemaking in South Africa dates back to 1916 when they purchased their first farm. Today, Backsberg Estate comprises 110 ha of vineyards located along the slopes of the Simonsberg Mountains, midway between Paarl and Stellenbosch, not far from Cape Town. The region is blessed with a perfect climate full of sunny days in summer and cold wet days in winter. In addition to their traditional range, Backsberg also produce Kosher wines. Backsberg has become the first producer in South Africa and one of only three in the world to gain Carbon Neutral status by sequestrating its carbon emission. With an in-house environmentalist, the Back family is committed to preserving the environment through tree planting, conversion to bio fuel, setting aside land for the development of additional biomass and lighter weight bottles. “Care for the environment means care and concern for succeeding generations. As custodians of the land, it is our duty to understand and recognize potential threats, and to mitigate against them for the benefit of the next generation.” — MICHAEL BACK, PROPRIETOR OF BACKSBERG

Backsberg Estate Cellars Chardonnay 2010. SRP: $14.

Summary: Crisp, clean, with good acid and fruit. Lovely with roast chicken, broiled fish, smoked salmon.

The wine is fermented in stainless steel tank. It is Muvushal and kosher for Passover. Made under the auspices of the Cape Town Beth Din and the OU of the United States.

Producer: Backsberg
Wine Color: White
Region: Paarl
Country: South Africa

Blend: Chardonnay: 100%

Wine On Line Rating: A Major

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Backsberg Estate Cellars Kosher Merlot: SRP: $14

Summary

Winemaker Guillaume Nell produces this kosher merlot under the auspices of the Cape Town Beth Din and the OU of the United States

Aromas of raspberries and plum with fine tannins. Terrific companion to lamb, beef and root vegetables.

From Frederick Wildman and Sons Ltd.

http://frederickwildman.com

Wine On Line Rating: A Major

Disclosure

History

Our family history in South Africa starts back at the beginning of the last century when my grandfather arrived at the shores of Cape Town as a penniless political and religious refugee from Lithuania.

Graduating from working as a dockhand on the reclamation program around what today is the Waterfront, he started as a bicycle delivery “boy”, and finally bought a butcher shop at Paarl train station. The story goes that one morning someone arrived at the shop and asked if he would be interested in buying a farm. Mr. C.L. Back thought this an excellent idea and sold the butchers shop to purchase what is today known as Backsberg Estate Cellars.

Farming activities in those days were mixed; some grain, some live stock, some fruit and in time, some wine grapes. Once wine making started in the early 20′s the wine was sold either to the KWV, or in bulk to destinations like England. Should you visit the cellars you will see pictures of my grandfather and father standing proudly at Cape Town harbour loading tankers of wine for shipment to France where there was a shortage of wine after the 2nd World War.

My father Sydney (spelled with a “Y” as he was always determined to make people understand) joined his father in 1936. Time and pressure allowed for no further education beyond Matric. Despite the lack of education, he certainly had inherent wine making skills and was awarded the Jan Smuts Trophy for overall performance at the SA Young Wine Show very early in his career.

Over the years my father focused more and more on the wine side of our business, but with a large volume of low priced wines he was getting squeezed out of the wine business by the bigger players. Eventually in 1969 he was offered, and accepted, the opportunity to sell the brand name in use at that time – Back’s Wines. For years after the sale he often used to say to me that that was one of his better decisions as it freed him of much debt and gave him the ability to restart. Whilst the buyers went off with the name, stock, the plant and equipment, he proceeded to register the name Backsberg. For my father this was a unique and challenging time. Our farm at that point was mostly planted to peaches, and thus he had the opportunity to build the brand without pressure to sell, as the orchards were replaced with vineyards over the next 10 years.

The cellars were opened to the public for the first time in 1970 and I can well remember sitting in the winery – with my father and his close friend and manager John Martin – waiting for people to come and visit. In those days if we sold a couple of cases of wine for the entire day we were grateful and excited.

In 1976 as a fresh and eager graduate from Stellenbosch University, I arrived ready to change the world. My father certainly taught me the lesson that you “crawl, walk and then run”. I was not even allocated a vehicle, let alone put on the payroll. Not known for my patience I set about ensuring that Backsberg would become one of the most important family-farming businesses; I expanded production, bought land and went wild.

Upon a day shortly before my father passed away, I realised the stupidity of this process and started to reign the business in. We sold our piggery and meat processing business, ripped out any under-performing vineyards, culled the list of wines we were producing, and adopted a zero tolerance policy to quality. Today some 10 years later we stand proud as a team of what we have achieved.

In 2008 my son Simon, joined the farm after finishing his Business Science Economics degree. Simon is armed with fresh ideas and all of us at the farm are excited to watch his progress.

- Michael Back

http://backsberg.co.za/

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J Vineyards Does It again: 2 Delightful Wines

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Feb 022011

2008 J Pinot Noir, Russian River Valley

The 2008 J Vineyards Pinot Noir is a lush, full wine exhibiting the expressive character of the Russian River Valley. An excellent growing season provided a wine of great depth, with elegantly composed layers. Aromas of milk chocolate, rose petals, and wild blackberry fill the glass. As the wine opens there are hints of caramel, cinnamon and cloves. The traditional Pinot Noir flavors of cherry and strawberry are fully integrated with the subtle oak tannins

Lovely with salmon, roasts, light cheese.

The vineyards

Fruit for our Russian River Valley Pinot Noir was sourced from our estate vineyards as well as selected growers in the Russian River Valley appellation. J estate vineyards are planted with different clones of Pinot Noir, including Dijon (113, 115, 777, and 667) as well as native (Rochioli, 2A). These clones are spread across a range of soil types from rocky riverbed to Goldridge sandy loam, and when combined are a comprehensive expression of Russian River Valley Pinot Noir.
Processing

The fruit was night harvested to preserve freshness, and hand-sorted before de-stemming into open- and closed-top fermenters. The must was cold soaked 3-10 days before going through natural, extended fermentation. As fermentation nears completion, the wine is drained freely from the tanks into 100% Burgundian oak barrels where malolactic fermentation takes place. This process allows us to craft a beautifully balanced wine that exhibits a layered complexity of flavors and aromas.
Aging
The wine was aged for 15 months in French oak barrels (30% new). Each lot was meticulously evaluated for blending. Once the final blends were created, the wine was returned to barrel to allow gentle integration before bottling. After bottling, the wine rested for at least six months.

Tasting Notes
The 2008 J Vineyards Pinot Noir is a lush, full wine exhibiting the expressive character of the Russian River Valley. An excellent growing season provided a wine of great depth, with elegantly composed layers. Aromas of milk chocolate, rose petals, and wild blackberry fill the glass. As the wine opens there are hints of caramel, cinnamon and cloves. The traditional Pinot Noir flavors of cherry and strawberry are fully integrated with the subtle oak tannins.
Winemaker:George Bursick
Appellation:Russian River Valley
Harvest Date:August 12 – October 2, 2009
Wine Alcohol:14.3% by volume
Wine Acid:5.5 grams per liter
Wine pH:3.73
Residual Sugar:0.15%
Production:18,000 cases
Bottling Date:March 2010
Release Date:January 2011

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J Chardonnay, Russian River Valley

This Chardonnay is a blend of fruit from throughout our Russian River Valley vineyards. A sensual, creamy palate supports a complex mix of papaya, jasmine, and lemon-lime citrus characters over the long finish

The 2008 J Vineyards Chardonnay is a sublime combination of old world minimalist technique and new world fruit expression. Notes of Meyer lemon, peach, vanilla, toasted almond and honey tickle the nose and mouth. The weighty, seamless palate has a creamy texture reminiscent of crème brûlée. A long luxurious finish exhibits hints of caramel, nutmeg and cinnamon

Good with shellfish, goat cheese, chicken and custards.

The vineyards

The grapes for 2008 Chardonnay come from several J estate vineyards in the Russian River Valley, as well as from select premium vineyard sites in the western region of the Russian River Valley.

Processing
Whole grape clusters were hand-harvested between 23 and 24 brix, and then pressed gently in our Coquard press to minimize the extraction of harsh components from the skins of the grapes; free-run and press fraction juices were fermented separately using a combination of indigenous and unique custom yeast strains from Burgundy. Long fermentations allowed the wine to develop slowly, maximizing its expression of terroir. Careful blending of more than 25 lots resulted in a beautiful expression of Chardonnay that is both powerful and refined and true to the Russian River Valley.

Aging
For this wine, the winery went to great lengths in finding unique French oak coopers selected from specific forests. The wine is 100% barrel-fermented and aged in 60-gallon Burgundian oak (40% new). A long, six-month malolactic fermentation was carried out resulting in automatic batonage, which produced exceptional sur lie character, as well as complex, layered aromas and flavors. Nearly a year of rest after bottling created a fully integrated and beautifully resolved wine that honors the traditions of Burgundy and is a true testament to the terroir of Russian River Valley.

Tasting Notes
The 2008 J Vineyards Chardonnay is a sublime combination of old world minimalist technique and new world fruit expression. Notes of Meyer lemon, peach, vanilla, toasted almond and honey tickle the nose and mouth. The weighty, seamless palate has a creamy texture reminiscent of crème brûlée. A long luxurious finish exhibits hints of caramel, nutmeg and cinnamon.
Winemaker:George Bursick
Appellation:Russian River Valley
Harvest Date:September 6 – October 2, 2008
Wine Alcohol:14.3 %
Wine Acid:6.00 grams per liter
Wine pH:3.50
Production:6,000 cases
Release Date:October 1, 2010
Disclosure

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William Hill Estate: Napa Valley Bench Blend Chardonnay. Wine On Line Rating: A Major

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Dec 312010

William Hill Estate : Napa Valley

Wine On Line Rating: A Major

2007 Bench Blend Chardonnay

Astounding example of what California CAN do with this so often maligned grape. Exquisite elegance, finesse, balance, subtle fruit and what a finish. Lovely with anything, from Pea Soup to Sausage to Salmon to Triple Crème Cheese or solo. A Personal favorite.

Varietal Origin: Napa Valley: 100% Weimer Clone from Carneros
Titratable Acidity: 0.56 g/100ml
pH: 3.35
Residual Sugar: 0.55 g/100ml
Alcohol Level: 14.2%
Harvest Dates: September 12, 2008

Wine Tasting Notes

The 2007 Reserve Chardonnay is creamy and complex displaying intense fruit aromas and flavors of white peach and ripe pear. The stone fruit combine with toasty oak, vanilla and coconut notes that extend through the rich, lingering finish.

Viticulture Notes

A dry winter and warm, dry spring initiated an early start to the 2007 growing season. The weather remained fairly mild through the harvest months with the only heat spike occurring in early September. Temperatures cooled throughout the remainder of September which slowed the ripening of certain varietals and set a good pace for the rest of harvest. This allowed winemakers to focus on bringing in and crushing one variety at a time. Many wineries waited until the very end of harvest to pick some of the later-ripening varieties, and were rewarded with a very high quality crop. Overall, the 2007 crop was much smaller and produced lower alcohol levels in the wines than in 2005 and 2006, but quality is exceptional.

Winemaker Notes

The Chardonnay grapes were hand harvested at night and then gently pressed as whole clusters prior to fermentation to maintain varietal aromas and flavors. The must was inoculated with the QA 23 yeast strain to initiate primary fermentation. Grape solids were left in the fermenting juice to add complexity and style. After primary fermentation was complete, the wine underwent malolactic fermentation in barrel in order to enrich the mouthfeel and further add complexity to the finished wine. The Chardonnay wine was aged in new and one-year old French oak barrels. The wine was filtered and fined and bottle aged 6 months prior to release

Wine On Line Rating: A Major

Disclosure

Copyright 2011http://www.culinarygourmet.com/disclosure By Nancy Walman Copyright 2010 By Punch In International. All Rights Reserved Disclosure By Punch In International. All Rights Reserved Disclosure

Filed under: california, chardonnay, Wine Tagged: California, Chardonnay, Wine