TASTING NOTES—Left Coast Cellars: 2006 Cali's Cuvee Pinot Noir

 Today is Tuesday and you know what that means...

...TASTING NOTES TUESDAY!!! (whohoo!)

I have a really good wine to share with you all—this time, its a Pinot Noir from the Willamette Valley:
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{The Left Coast Cellars Willamette Valley Pinot we enjoyed with dinner}-

{TASTING NOTES}

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Winery Visit--Darioush

{18-foot tall columns that grace the entrance of the winery}

"Am I in Persia..or is part of Persia in Napa?" was my first question upon arriving to Darioush Winery. With its extravagance and ornate detailing, the winery resembles Persepolis, the ancient capital of Persia. Let's just say that the property is... a bit over-the-top... (to say the least.) Nonetheless, the property grounds and architecture are stunning--a visit to Darioush is truly a unique experience.

The winery is set along the Silverado Trail, a road lined with many well-known wineries in Napa Vally. With a fine focus on producing their notable Bordeaux-style wines, (Side note: permitted grapes in Bordeaux are Cab Sauv, Cab Franc, Merlot, Petit Verdot, Malbec and Carmenere) the winemaker at Darioush also produces wines from Chardonnay, Viognier, and Shiraz. Try the Signature Flight if you do a tasting--it includes five current release wines. The gem in that flight is definitely their Cab Sauv. Even Wine Spectator gives the 2007 Signature Cabernet Sauvingon 94 points, noting that the wine "tastes important right off the bat, although obviously young, with tannins hard as nails. New, smoky oak dominates, with themes of ripe concentrated blackberries and cassis. Needs time. best well after 2013, and should develop for years beyond." I say, cheers to that!

:)

-B

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A Walk in the Vineyard

“Wine is sunlight, held together by water.” --Galileo

The sun peeked through the shutters of my window this morning and beckoned me to get up out of bed. So I put on my running shoes and began my favorite route in my neighbor's vineyard. (Crazy, right?) What began as a perfect start to my day turned into a spontaneous viticultural video--its always nice seeing the seasonal changes that naturally occur with the grapevines and I think this video is good way of visually showing the latest progression of Napa Valley Chardonnay--the grapes that will be a part of the 2011 Harvest.

{A short informational video I took on my iphone--please forgive the semi-decent quality!}

Chardonnay and Cabernet Sauvignon are two varietals that thrive in Napa Valley. What is your favorite wine varietal?

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TASTING NOTES—Cabernet Sauvignon Hess Allomi 2008

In between my busy interning schedule, I was able to squeeze in a nice visit to Hess Winery last week with another intern I work with at DC.

Located in a desolate forest among the lush hills of the Mount Veeder district, Hess' winemaking practices--both in the cellar and in the vineyard-- are eco-friendly. Plus they have  a multi-million dollar art collection--one of the most extensive art collections in the Valley.
The property grounds are stunning and the contemporary art collection was fascinating. (More info + photos to come) But first, I want to share one of my favorite wines I tried in the tasting room during my visit--the Hess Allomi Cab Sauv vintage 2008. I believe this wine is available in stores and/or most wine shops and not just the winery--so you won't have to go to too much trouble finding it. :)

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{TASTING NOTES TUESDAY}

This wine shows dark fruit on the nose: blackberry, dark cheery, and plum. Hints of oaky flavors from the American oak barreling is sprinkled with notes of vanilla bean, working to give way to a complex, intense, yet well-balanced and smooth tannin finish.

Cabernet Sauvignon Hess Allomi 2008

Varietal Composition:

87%	Cabernet Sauvignon
12%	Petite Sirah
1%	Petit Verdot

Appelation: Napa Valley, California   

Alcohol: 14.4%

pH: 3.83

TA: .55g/100mL

Aging: 18 months in American oak (25%)

Retail price: ~$28.

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Chandon Tasting

"Life Needs Bubbles" 

 

I tasted at Domaine Chandon for the first time this week. (Oh, and in case you were wondering, I'm still stoked about  being 21).  I have of course tried Domaine's bubbly before, (huge fan of their Blanc de Noirs) but this time was different because I was able to taste certain blends that are only available at the winery.  Plus I met  with my good friend whom I met while studying abroad in France that day, which made it even more special. 

I had an excellent experience in the Chandon tasting room. I tried the Prestige flight--one of 4 possible flights to choose from--plus some of the Vintages. Among the ones that I tasted, my favorite was  a wine from the Vintage collection.  I recommend that anyone who is a true fan of bubbly try this collection... and I promise I'm not getting paid to say this! :) It reminded me of a very special French Champagne I've tasted before. I loved it so much I had to buy a bottle of it myself!

{Chandon Bubbles.}

{Tasting wine together again--but this time in the U.S. instead of France}

Cheers,

B

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Carbon Dioxide Levels

During fermentation, the levels of carbon dioxide gas (CO2) increase in the cellar. 

CO2 is a colorless, odorless gas. Its molecular weight is twice the amount of air--allowing it to  sink to lower levels of the cellars and settle in corners behind and below tanks that generally do not receive much airflow. 

A significant amount of CO2 is released during the process of fermentation. (Basically, sugar and yeast make ethanol/alcohol and release CO2 as a waste product.) Exposure to high CO2 levels can be dangerous to workers in wineries, so we test once approximately every 2 hours  a day. An elevated carbon dioxide level is an indication of poor ventilation. So my job is to test the CO2 levels while making sure that all parts of the cellar are well-ventilated with fans and that the CO2 exits the building and an adequate amount of fresh air entering the building. 

 

{We check CO2 levels in the cellar using the Eagle, an air quality monitor device--the yellow instrument pictured here. Any higher than 0.5% is considered dangerous. (Ha and don't ask why I'm smiling in this photo...I was in a high CO2 zone!)}

Wondering what happens with too much CO2 exposure?* See here:

 10,000 ppm: breathing rate increases slightly
 30,000 ppm: breathing rate increases to twice normal rate and a person will likely experience impaired hearing, headache, and increased blood pressure
 50,000 ppm: breathing increases to approx. 4x normal rate, symptoms of intoxication become evident and slight choking may be felt
 75,000: ppm very labored breathing experienced, headache, visual impairment, and ringing in the ears.  Judgment will be impaired and loss of consciousness within minutes
 >100,000 ppm: Unconsciousness occurs rapidly.  Prolonged exposure to high concentrations could  result in death from asphyxiation Carbon Dioxide  

 

And that is why we test CO2! 

Cheers,
B

[*Info of Co2 exposure obtained from Trancat.com]

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TASTING NOTES—Sauvignon Blanc Ehlers 2010

And the tasting notes continue! Now that I can access internet on my laptop in my lovely home-away-from-home in Napa, expect more posts from me on a regular basis. Beginning today, I will be reviewing a wine that I recommend —that's well-worth a try —every Tuesday.

{TASTING NOTES TUESDAY}

This crisp, dry and full-bodied '10 Sauv Blanc was thoroughly enjoyed at my birthday lunch at Ehlers Estate last week. Sipping the well-balanced wine with notes of grapefruit and lemon with hints nectarine and apricot, it was refreshing treat on the warm Napa summer afternoon.

Using bio-dynamic practices, I love the fact that Ehlers makes their wines from 100% estate-grown, certified organic grapes. In addition to their impressive environmental awareness, Ehlers Estate also exhibits a philanthropic mission. The not-for-profit winery donates one hundred percent of their proceeds in wine sales to support the Leduq Foundation for cardiovascular research. Makes every sip that much more rewarding.

Sauvignon Blanc Ehlers Estate 2010

Composition: 100% Sauvignon Blanc

Appelation: St. Helena, California   

Alcohol %: 13.8%

pH: 3.31

Harvest Date: August 31, 2010

Cheers, B

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t.w.e.n.t.y.o.n.e.

It was my 21st Birthday last Monday, the 29th. I was delighted to have my parents come  visit me in Napa this past weekend. It was absolutely fantastic and they definitely made it extra special for me. (Thanks again, Mom and Dad!!) 

Twenty one marks a very important year in my life. It also just so happens to be the age where I can now legally enjoy a glass of bubbly. (yay!) To be 21 years of age is required for most job positions in the U.S. wine industry and it's satisfying to know that now more opportunities await. 

Below are just a few of the many photos I took this weekend in Napa. Enjoy!

Birthday Weekend

 {Couldn't be more excited about turning 21! At Clos Pegase}

 {Delicious picnic treats from Dean & DeLuca enjoyed at Ehler's Estate}

{Raspberry, Pistachio, and Hazelnut macaroons from Bouchon Bakery for a post picnic treat}

 

{Wonderful dining experience at Bouchon's}

{Profiteroles-- a delicious Birthday dessert via Bouchon. Bouchon Bistro made for a very special Birthday dinner spot.}

Cheers!

B

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