Here’s a good reason to use that decanter you’ve been meaning to try.
"These are my girls," smiles Susanna, stroking the belly of one of them with great kindness and affection. “She” replies with a quick, happy gurgle.
I had entertained the idea of starting a home vineyard on a family property within eyesight of downtown for several years. I had hesitated because I was not certain which cultivars would do well at the site.
A blend of 50% Montepulciano, 25% Aglianico and 25% Sangiovese, the first two from Suisun Valley. Mikael Wargin fermented the three varieties as separate lots using different yeast strains. He then blended and aged them a total of 8 months in 20% new Hungarian oak. This wine opened with aromas of pepper and jammy briary red fruit. Initially present dill dissipated fairly quickly. In the mouth, cherry flavors were backed by hibiscus and oak notes. Supple smooth tannins, good acids, punctuated this well-balanced upper medium-bodied wine. The finish offered briary fruit and some heat. On the second day, the wine settled into aromas of black cherry, licorice notes and hints of hibiscus. Cherry flavors and hibiscus and oak notes persisted unchanged. A plush texture, supple, slight, dusty but finely grained, tannins led into a slightly drying finish focused around cherry and ending in some warmth. This wine was a pleasant companion to the mushroom pizza and went surprisingly well with the blackened salmon. (15% ABV, 2 bottles tasted, production volume unavailable)
Grown in Carneros and blended with about 10% Sangiovese, started with aromas of pepper, a mélange of oak and dill with briary, jammy fruit. Lighter in the mouth, the flavors were dominated by oak. The wine finished with light red fruit and some heat. On the second day, the wine fleshed out and displayed spicy, licorice notes above all. In the mouth, black cherry flavors were most distinct. Medium bodied the wine had good acids and supple, fine, slightly drying tannins. It was an unobtrusive food companion and did not compete with the mushroom pizza or the blackened salmon. (13.7% ABV, 2 bottles tasted, production volume unavailable)
This Central Valley Montepulciano with a small amount of Petite Sirah or Merlot—depending on the year—is whole cluster fermented in open top fermenters with frequent punchdowns and extended maceration. It offers aromas of macerated ripe strawberry with piney, dill notes and maple leaf hints. In the mouth, it is lighter bodied, sleek, with slight tannins, a silky texture and jolly rancher-like strawberry candy flavors. The finish is creamy, but a bit hollow. Overnight, it takes on dried rose petal and vague cherry aromas and floral hints in the mouth. This forward, mature-styled wine is an unobtrusive food companion with good acids and does not compete with food flavors. (14% ABV, 1 bottle tasted, 256 cases made)