Spelletich Family Wine Co. Releases

File these under the "samples I discovered while unpacking at our new house" label. I was sent three wines from Spelletich Family Wine Company last year and meant to write them up at that time but with the job, harvest, and moving to a new house all the samples were shuffled into boxes that went into the cellar. I've been slowly unpacking all those boxes and categorizing the wines since the move.

If you drink wine and live in California, chances are you know of the Spelletich Cellars label. I sold the wines with great success back in my retail days, they were always of high quality and priced competitively. In particular, I used to enjoy their cabernet sauvignon. Now, it would appear that the Spelletich family has expanded product lines with one called 3 Spells and one called Spellwine. As explained by the website "SPELLwine, created by Kristen Spelletich, characterized as “A Next Generation” brand produces around 2,000 cases annually, priced from $15-$20. The newest brand, 3 SPELLS, is our“3rd generation” wines, priced from $22-$30 range."

I was approached by the PR rep to try the Spelletich wines and ended up being sent three bottles. The 2009 3 Spells Cabernet Sauvignon from Sonoma Valley and 2011 3 Spells Chardonnay from Lodi, plus the 2009 Spellwine Chardonnay from Mendocino County. Unfortunately, none of the actual Spelletich Cellars wines were included.

2009 Spellwine Chardonnay Mendocino County ($25 retail)
Shows some reduction at first, as well as notes of lemon, struck match, and gun flint. As I swirled, a vegetal aroma came out. Swirling some more to get the reduction in check, I picked up a touch of cream and red apple. On the palate this is soft and smooth, with lemon and pear dominating. A subtle herb and melon thing kicks in, but it's barely there. Very simple and compact, without any layering or nuance. The finish wasn't that great for me, with a chemically aftertaste. 14.2% abv.

2011 3 Spells Chardonnay Lodi ($22 retail)
Smells much, much better than the Spellwine bottle. Ripe lemon, melon, and pears galore. Very fruity and expressive on the nose. The attack is quite soft and easy, like a wine made for sipping on the patio. It tastes low acid (it's Lodi, after all) but has tons of flavor. I found lots of apple and lemon plus a satisfyingly grapey thing. The finish a touch hot from the 14.2% abv, but that would easily be covered up if you served this with a white pizza or grilled shrimp.

2009 3 Spells Cabernet Sauvignon Sonoma Valley ($30 retail)
The bouquet takes me back to working retail in the early 2000's in California. Tons of oak in the form of spicy wood, vanilla, and cocoa. Beyond that likes plenty of black fruit - think cherries and blueberries - surrounded by some black pepper. At first I was worried that this might lack structure, but it doesn't. Firm, grippy tannins reign in the ripeness and even help temper the alcohol. It's a bit hot, just like so many 2000's era California cabs. That said, I think this could be enjoyed on the back deck with grilled burgers or ribs. The tannic finish really begs to pair with something smokey and charred. 14.5% abv.

After tasting these three wines, I gotta say that can't recommend that Spellwine chardonnay. However, I will suggest that if you enjoy bigger, lusher cabernet and chardonnay and spot the 3 Spells wines on the shelf, you give them a shot. Both 3 Spells wines I tasted will stand up to food and are well made, but are also a bit pricey at their wine-searcher.com retail listings. Knock $5-7 off the price of each and then we'll talk about QPR.

To learn more about the Spelletich Family Winery lineup, visit their website.

These wines were media samples for review purposes.

Beau Carufel

Paul Dolan Vineyards Cabernet and Sauvignon Blanc

I've written about Paul Dolan Vineyards many times over the course of my blogging career. The wines are almost always excellent values while tasting freakin delicious! Certainly you could do a lot worse at their modest price points.

I confess though, that these wines have sat in the sample rack for damn near one year. It's my own fault so I feel bad. A big apology to Fineman PR for not getting to these sooner!

These wines are from Mendocino County, north of the more well-known Napa and Sonoma areas. Mendocino boasts conditions that are right for several different kinds of grapes, from pinot noir and syrah to sauvignon blanc and pinot grigio. As far as I know, all of their vineyards are either organic or biodynamic, and they even produce certified biodynamic wines. No small feat in this age of fertilizers and chemicals.

2011 Paul Dolan Sauvignon Blanc Potter Valley: I picked up a lot of citrus and melon notes right away, all nicely balanced and in tune with each other. Lively acidity carries the citrus notes across the palate while the summer melon flavor helps give some body. All in all, a clean, simple sauvignon blanc that would pair beautifully with fish and chicken in the summer. $17.99 SRP. 13.5% abv.

2010 Paul Dolan Vineyards Cabernet Sauvignon Mendocino County: Lots of herbs, soil, wood, and cassis aromas. While this smells young, it also has impressive complexity for a $25 California Cabernet. I like the firm, drying tannin and how it balances the ripe blueberry/blackberry flavors. More of the dusty soil flavors come through too, as well as a bittersweet chocolate thing. Needs time to open up but once it does, I think this will be a QPR winner. $25.99 SRP. 14.5% abv.




I think the Cabernet is my preferred wine of the two, it's showing more complexity and depth, and it's got such a similar flavor profile to the Paul Dolan wines I've tasted in the past. This is one you might want to consider stocking up on, as it will continue to drink well for the next ten years or so.

These wines were samples for review.

Beau Carufel

Summer Barbecue Wine Options

Summer is in full swing! It's time to barbecue as much as possible, to have your friends over at every opportunity, and to enjoy the sun whenever you can. To that end, I've lined up a slew of affordable reds and whites for you to pair with barbecued foods and backyard shindigs.

Keep in mind that these are all bigger, more full-bodied red wines Anytime you have big flavors from meat, you need to get big wines to stand up to what you're grilling. The addition of sauces, marinades, and rubs also adds intensity, further pushing palates away from pinot-land.

The white wines, on the other hand, are crisp, dry, and full of refreshing acidity. On a hot day the last thing most of us want is a big, heavy, oaky chardonnay weighing down our taste buds. To that end, I assembled a panel of well known producers' white wines to taste and talk about.

Here then are two lists, of whites and reds, for your consideration as you barbecue this summer:

White:

2010 Parducci Small Lot Blend Sauvignon Blanc: Despite the $11 suggested retail price, this is single vineyard sauvignon blanc, from Hildreth Farm in Mendocino County. Crisp notes of green apple, grass, and zesty citrus mix with summer melon to create a balanced, food-friendly wine. Very drinkable and at a great price. Pair this with ceviche, fish tacos, chicken salad, or solo on a hot day.

2010 Parducci Small Lot Blend Pinot Gris: I think it's telling that I tasted this and thought it might be a steel-tank-fermented, un-wooded, cheap chardonnay. 6% Muscat Canelli was added to the gris, creating an intersting, barely-off-dry citrus and melon set of flavors. If sauvignon blanc or 100% pinot gris is too dry for your friends, I bet they'd love this. Very pretty aromatics, so don't over chill it. $11 srp.

2011 St. Supery Sauvignon Blanc Napa Valley: Loads of tropical fruit beats down a touch of green grass that dares show itself. I like that though. Crisp acidity frames the melange of passion fruit, kiwi, and lime flavors. There is a subtle but welcome minerality at play, enhancing the texture. Pair this gem with grilled-shrimp quesadillas and fresh guacamole. $15 srp.







Red:

2009 Parducci Small Lot Blend Merlot: The bouquet is all red cherry and licorice, with a bit of a medicinal quality. On the palate it's spicy, cherry, and vanilla oak. This brings the easy-drinking flavors you expect from an inexpensive merlot. Give this one to your "I don't like red wine" crowd. SRP: $11. 13.5% abv.

2010 Hey Mambo "Sultry Red" Red Wine: An explosion of red fruit; think cherries and raspberries mixed together. It's sweet and easy-drinking, with ample ripe fruit flavors and a tease of vanilla-oak lurking in the background. The finish is just dry enough to stand up to bigger foods. Another "I don't like red wine" crowd pleaser. SRP: $10. 13.5% abv.

2010 Graffigna Centenario Malbec Reserve: This bouquet is all dark aromas, think baking chocolate, spices, and leather. Some black cherry and blueberry peek out too. More full-bodied than the previous two wines, the Graffigna has ample tannin to stand up to steak. Flavors of black fruit, herb, and bittersweet chocolate create a nice texture on the palate. Worth opening a few hours before your party. SRP: $15. 14% abv.

2008 Ash Hollow Headless Red: This one is intriguing, it smells a little reductive but revels aromas of maple and bacon, black fruit, and wood. 58% merlot, 26% cabernet sauvignon, 13% syrah, 3% malbec. There maybe some volatile acidity here too, but it's not a big deal. More maple flavor comes through on the palate, along with spices and black cherry. This one is smooth and easy to sip, while retaining enough tannin and acid to stand firm against a steak or summer sausage. 30 months spent in oak. 14.1% abv.

2009 Parducci Small Lot Blend Cabernet Sauvignon: When I first opened this bottle, I was walloped over the head with a bag of oak. The wine has settled down a lot, with the oak partially retreating and letting some warm red fruits, earthy funk, and green herb come out. Firm tannin restrain that red fruit on the palate, creating a simple yet effectively structured wine to pair with steak or ribs. It's more complex than expected, especially at the $11 price point. 14.0% abv.

2011 Big House Red: The fact that this wine has over 15 different grape varieties should tell you something. My sample showed up in a 3L cask or bag-in-box, in an effort to prove that quality isn't lost. 3L is about four bottles, making this a $5.50 per-bottle red wine. The nose is an explosion of fruity aromas, think raspberry jam, strawberries, blackberries. It's no different on the palate, with jammy fruit leading the way, thankfully reined in by a bit of acidity. It'll go great during the summer when you're headed to a bbq party, and fits the very definition of "crowd pleaser". 13.0% abv.

2009 Ravenswood Sonoma County Old Vine Zinfandel: Joel Peterson consistently produces great wines at reasonable prices. This zinfandel, coming in around $15 a bottle, has all the hallmarks of old vines from warm climates. Aromas of wood smoke, tar, plum, and spices rush out of the glass. I like the complexity, especially at this price point. Lots of dark, intense red fruit to pair with ribs too, along with a wonderful peppery flavor that contrasts with some dark, dusty soil. A tight, clean package of deliciousness. 14.5% abv.




2009 Ravenswood Vintners Blend Petite Sirah: Imagine a bowl full of blueberries and blackberries sitting in a field of dark, earthy soil. Now imagine someone burning oak just a few hundred yards away. That's the nose of this petite sirah. It tastes spicy and rich, with lots of black fruit, dark chocolate, and firm tannin to restrain those two primary flavors. Practically begs for a thick steak, and is a really good deal at $7.99. 13.5% abv.







To test the wines out in more real-life conditions, I had them all open for a barbecue that several of our friends attended. Each wine was tasted along with the food, which included ribs and hot dogs, among other things. My personal favorites were the Ravenswood wines, and the Graffigna Malbec. The group did enjoy the Big House Red and Hey Mambo for what they were, big, fruity, easy-drinking reds.

Each of these wines is worth a pop 'n pour when you are grilling and want something to please a wide range of palates. Perhaps the best part is the pricing, all can be found for between $10 and $15, save for the Big House, but you get a lot of wine in that octagon!

These wines were media samples.

Beau Carufel

Parducci Small Lot Blend Pinot Noir and Chardonnay

I've written about Parducci wines frequently over the last year and the wines have generally been very good, in some cases excellent, and always a great value. You can read my past blogs about Parducci and see what I mean. Recently I was sent two more bottles to sample, the new "Small Lot Blend" series. Both the chardonnay and pinot noir are priced with an eye towards by-the-glass placement in restaurants and wine bars, their respective srp's being $11.00 and $12.00. That said, they are also both available at retail locations as evidenced by my wine-searcher.com query.

The pinot noir is 100% pinot, aged for eight months (assuming that's in oak), and produced in large quantities - 20,000 cases. The chardonnay on the other hand was subject to a neutral-wood and stainless steel regimen, along with 5% barrel fermentation. It was produced in much small quantities, only 6,620 cases. Depending on your perspective, these wines could be seen as large production or small production, but I looked forward to tasting them and seeing if Parducci had continued its run of great quality wines at bargain prices.

2010 Parducci Small Lot Blend Chardonnay Mendocino County: A very pale chardonnay, I'd liken it to a New Zealand sauvignon blanc in color. Aromatically I get a lot of sweet apple and pear notes, some buttery pastry-crust too, and maybe the barest hint of a mineral component. The mouthfeel is medium-bodied, with vibrant acidity at the edges of my tongue that restrain the pastry-crust note, providing balance and texture. Just like on the nose, that ripe golden apple comes through along with an easygoing dollop of fresh stone fruit. A light, airy finish ends the Parducci on a pleasant note. Overall I think this is a wonderfully food-friendly wine and it nails the by-the-glass intent that Parducci had when creating this line. I would gladly drink this chardonnay over many higher-priced examples for it's lightness and balance. 13.5% abv. $11 suggested retail price.

2010 Parducci Small Lot Blend Pinot Noir Mendocino County: I like the color here, it's a beautifully vibrant Burgundy that mellows out to ruby-red towards the edges of the glass. The bouquet is a nice mix of vanilla, cedar, baking spice, and a core of prominent black cherry-plum mixture. At only $12, the complexity level is unusually high. A sip brings out very ripe red fruits backed up by a firm acid streak supported by subtle oak before the mildly tannic finish cleans things up. The core fruit flavors of sweet cherries and plums are welcomed, where they form a very sippable pinot noir. This is light-bodied, fun, and still possess enough intensity to stand up to salmon and even some red meat. I often lament cheap pinot noir, but this deliver above the price point. 14.0% abv. $12 suggested retail price.


Over the course of two days, both wines showed very well considering their price. The chardonnay maintained a light, uplifting feel and the pinot held on to the firm acid and fruit notes that made it so pleasurable in the first place. I guess you could say that Parducci passed the test once again with their Small Lot Blend wines.. If you see these wines on a list somewhere, it's safe to order them and know that you're getting a good quality wine that will pair with a wide range of foods.

Visit Parducci on the web
Parducci Winery on Twitter

With that, my first Parducci wines of 2012 were a big hit and I look forward to bringing you more of their bottlings over the next 12 months. Hopefully this year they sample me on the more expensive stuff too! Thanks as always for reading.

These wines were media samples for review purposes.

Beau Carufel

CalNaturale And Their Tetra Paks of Cabernet and Chardonnay

Over the past few years, alternatives to glass wine bottles have become more common. Once the domain of gag inducing wines like Franzia, today's wine in boxes and cartons are huge leaps in quality while still offering great price points. At least year's Wine Bloggers Conference I tasted some wines from Octavin Home Wine Bar, they were fairly good and at low prices. Also last year I tasted the Don and Sons "Big Green Box" wines, which did surprise me with good quality. Neither the Octavin or Don & Sons wines were mind-blowing but for a cost of around $10-15 per 750 ml, the quality was just fine.

Fast forward to a few weeks ago with I was approached with a query about my interest in trying the CalNaturale wines. I was sent a TetraPak of Cabernet Sauvignon from Paso Robles and another of Chardonnay from Mendocino County. Both are in 500 ml cartons, which is 2/3 of a standard bottle of wine. It's roughly two full glasses of wine for you and I. The CalNaturale Cabernet is a 2008, the Chardonnay a 2009 vintage. Both are also available in 1 liter sizes, for those of you who have parties planned or are lushes.

(img src: http://www.calnaturale.com/products.php)

2009 CalNaturale Chardonnay Mendocino County
This is made with organically grown grapes and comes in at a low-for-these-days 13.0% alcohol. Nice pale yellow color, not at all like the almost buttery yellow that some chardonnays look like.  I couldn't find any information about how much time in oak this spent, though I suspect it was more likely a steel tank/oak chip combination than any time in barrels.

I like the light citrus and apple aromas I pick up right away, along with just the barest hint of oak, not at all distracting. Perhaps a credit to the TetraPak, the CalNaturale chardonnay smells fresh and vibrant, like a wine that would be fun to sit around and sip on a warm summer afternoon.

Well balanced with some sharp acidity up front immediately followed by a soft, creamy mid-palate, I suspect this sees at least partial malolactic fermentation. Ripe stone fruit, hints of grass and pear all wrapped up in a tight package. While not a very complex wine, the 2009 CalNaturale chardonnay is approachable, friendly, and lively. Hard to argue with a wine that costs $7 for a 500 ml package. B-, BUY recommendation.

(img src: http://www.calnaturale.com/products.php)

2008 CalNaturale Cabernet Sauvignon Paso Robles
This wine has a very nice dark garnet color, lightening towards the edges of my glass just ever so slightly. Again I have no information about the treatment of the cabernet, but I suspect it's similarly a steel tank/oak chip type of wine. This is a great way to impart oak characteristics while keeping the cost down by avoiding the high cost of new barrels every few years.

I liked the nose, it smelled like a freshly made BLT. I could pick up savory meat notes along with a touch of green vegetal aromas, some oak, and a few hits of ripe red berry fruits. There was also a bit of a plastic-y smell too, something like one of those hospital oxygen masks, if you've ever worn one. All in all, pleasant smelling especially for a $7 cabernet sauvignon.

The wine's approach is a bit rough on the palate, sort of disjointed but perhaps something that could solved with some more open time. I'm unsure as to how the TetraPak helps the wine get some air after you open the tiny spout. CalNaturale's 2008 cabernet brings the acid and rough tannin but backs it up with some good earthy and smoky flavors, plum, and black cherry. I could even taste the wine softening up as I wrote this review. Easy B and a BUY recommendation.

What I liked most about the CalNaturale wines were their high levels of quality at a low price. The cabernet would pair beautifully with a location where glass is prohibited and some charcuteries, or maybe a round of burgers off the grill. The chardonnay I can see going with a grilled chicken cesar salad sprinkled with bacon bits, or some chips and carmelized onion dip. Keep the food simple, keep the wine simple, and just enjoy the moment.

Another awesome fact to help you enjoy the moment is the knowledge that the CalNaturale wines have carbon footprints that are far below that of a regular 750 ml bottle of vino. So you not only get to drink tasty wine, you get to help reduce carbon emissions to boot!

CalNaturale wines are available all across the country and the CalNaturale Location List is a great place to start your search.

These wines were media samples for review purposes.


Beau Carufel

2009 Paul Dolan Vineyards Cabernet Sauvignon and Zinfandel

Way back in March I tasted the Paul Dolan Vineyards 2009 chardonnay and 2009 sauvignon blanc, both were outstanding wines for the money, and honestly, outstanding wines overall. Last year I got to sample previous vintages of Paul's wines during a TasteLive event featuring Paul Dolan Vineyards. That tasting was a blast and I learned a lot while getting to taste some splendid examples of wines made with organic grapes. This blog highlights the two new red releases I was sent, Paul Dolan Vineyards 2009 Cabernet Sauvignon and 2009 Zinfandel.

Both the cabernet sauvignon and zinfandel wines are made with organically grown grapes. That is not the same as an organic wine. Important distinction that many people might not know about, so here's the deal: organic grapes are farmed in accordance with USDA (or other appropriate agency) regulations specifying the types of pesticides and chemicals that can and cannot be added. Organic wine is made much like conventional wine, but must contain no added sulfites. What are sulfites? A naturally occurring chemical (sulfur dioxide) that stabilizes wine so that it will last for long periods of time. That's the quick and dirty definition. Winemakers may use organic grapes to make non-organic wine, and can still label the wine as "Made With Organically Grown Grapes".

First up, the 2009 Mendocino County Cabernet Sauvignon. 2,800 cases were made and the blend is 97.5% cabernet sauvignon, 2.5% petite verdot. The primary grape sources are Parducci's Upper Home vineyard and Paul's own Dark Horse Ranch. The '09 cabernet spent 15 months in 50% new American oak barrels.

It pours a beautiful dark purple in the glass, and has a nice shimmer effect too. The color is bright, vibrant and tells me right away that this is indeed young. As much as I love the brick-red hues of aged cabernet, looking at a glass of fresh, young cab definitely gets my wine-geek side going.

After my usual wait time of one hour, I poured a glass and immediately noticed the wide spectrum of aromas. Lots of blackberry, cassis and bramble were first, then a beautifully expressive red earth and herb melange. As those aromas faded, a woodsy, campfire-esque smell wafted up out of my wine glass. At various points during my tasting of this wine, I could also detect a green, grape-stem aroma that had me fascinated. Rather than detract from the wine, it added an extra dimension.

That complexity I smelled carried over to the taste and texture. The Paul Dolan cabernet makes no bones about being a young wine, it's bright and full of acid and tannin. Luckily they're balanced by some dark berry and plum notes, dark chocolate, earth and a bit of oak. I like how the tannin created a bookend to the ripe fruits, keeping them from getting out of control while allowing the earth and dark chocolate to shine through. To me, this is a wine that's very expressive of terroir and not at all overly manipulated. If I had to find one flaw, it's that the finish is too quick. This cab wraps things up too fast, leaving the drinker wondering "what the hell just happened?".

Beyond that little gripe, this is some delicious cabernet sauvignon. At a suggested retail price of $25, it's a no-brainer. I think that with a few months to a few years of bottle age, that finish might develop. Even a few hours in a decanter will allow more flavors to come out and play. Easy B++ (89 points) and STRONG BUY recommendation. You can find the Paul Dolan 2009 Mendocino Cabernet Sauvignon in good wine shops all over the country.

Next I tasted and took notes on the 2009 Mendocino County Zinfandel. This is almost all zin, 99%, with 1% syrah added. Only 2,727 cases were produced, so it's clearly a very small production wine, just like the Paul Dolan Cabernet. Most of the grapes were sourced from the Parducci Upper Home vineyard, right outside Ukiah, California. After fermentation was complete, the 2009 zinfandel spent 15 months in neutral oak barrels, redwood tanks, and 10% new American oak.

I had high hopes for this wine, having loved the 2007 Mendocino County zinfandel I tasted last year. In my glass, it had a surprisingly light color, like a garnet in the sunlight. It was clear all the way through and reminded me of some California pinot noirs, the ones that are bastardized with syrah.

After waiting an hour for the wine to open up, I swirled and sniffed the 2009 zinfandel, finding ripe black cherry and blackberry aromas, spices, crushed pepper and even a hint of something delicate, like dried flowers. Needless to say this is somewhat atypical of most zinfandels out there but speaks to another of Paul Dolan's wines expressing it's sense of place, or where the grapes are grown.  I loved the bouquet, loved the complexity and the fact that it wasn't the same old, stewed blueberry/blackberry oak monster that is so often made here in California.

Tasting the wine was another great experience, with a lot of grippy tannin framing blackberry and baking chocolate, white pepper, red currants and that same green, stemmy note from the cabernet. There was a good layering of acid throughout, maintaining balance between dark, ripe fruit and the wood/bittersweet chocolate. Very, very impressive to me. The complexity shows what is capable with zinfandel, and this is one I would happily age for a few more years to see what other flavors came out to play. I love how mouth-filling it was, with the acidity hitting the roof of my mouth, the tannin and pepper the sides of my tongue, and the core of fruit plopping down smack in the middle of my tongue. That's not to say it was overripe though, again I go back to how balanced and interesting this wine is.

After pondering the 2009 Paul Dolan zinfandel, I looked at the price, $25 suggested retail. You can probably find it a lot cheaper and if you do, buy a bottle. This is an easy A- (90 points) and another STRONG BUY recommendation. You can find it in good wine shops around the country at retail prices closer to $20. It's a great wine to pair with barbecue during the summer, and something that'll accompany a rib roast during the winter. Paul Dolan did it again, another outstanding wine.

These wines were media samples for review purposes.


Beau Carufel

2009 Parducci Chardonnay Continues Parducci's Excellence

I like to promote Parducci wines on this blog, they keep sending me samples and those samples keep turning out to be delicious and incredibly affordable. This year I've tasted the 2009 Parducci pinot noir and 2009 Parducci sauvignon blanc. Last year one of the standout QPR-winners that I got to try was the 2007 Parducci petite sirah.

Last week I tasted the 2009 Parducci chardonnay, of which 7,000 cases were made. Not exactly a giant amount, and considering the winery's suggested retail of $10.99, a rare case of a small production winery not charging a lot for their (damn tasty) wine.

The 2009 Parducci spent eight months aging, in 95% stainless steel tank and 5% American oak barrels. Eight separate properties contributed to this vintage's wine, and I was pleased to note that all were certified Fish Friendly Farming, meaning that the vineyards took rigorous steps to ensure that wetlands, creeks, streams, rivers, and aquifiers weren't harmed by the growing operations. Check out the Fish Friendly Farming website for more information, this is something a lot more Napa and Sonoma growers need to get in on.

(img src http://www.parducci.com/product/2009-Parducci-Chardonnay)

Onward to the wine!

The color, as it pouerd into the glass, reminded me of pale straw. This isn't a typical California golden-colored chardonnay. I was reminded of a 2008 Burgundy, in the best of ways. Simply put, the color was lovely to behold.

I never know how to begin the paragraphs where I describe a wine's aroma and palate presence, but I suspect using the simplest, most direct approach will help you out.

The 2009 Parducci chardonnay smelled a lot like ripe red apples and Bartlett pears, along with some very pleasant aromas of lemon zest. The more I swirled, the more I picked up an buttercream note too, something rich, thick, and delicious. I did keep getting subtle flavors of tropical fruit, like fresh cut pineapples in a mango smoothie, but they were fleeting. No oak and no buttered-popcorn flavors that I associate with malolactic fermentation. Score!

My first few sips brought great acidity, lemon juice and pineapple notes. I liked how the acid transitioned into a creamy mouthfeel, the Parducci chardonnay turned smooth and velvety with a hint of fresh flowers. Both the crisp and creamy textures were balanced pretty well, so the wine was one of those I'd describe as "easy drinking". Nothing to fight with, the flavors were all working together in harmony. Winemaker Bob Swain crafted a very good chardonnay here, with a finish that gently fades away.

All in all, I liked the 2009 Parducci chardonnay, from the nice aromatics to the pleasing mouthfeel. I would like to see more depth of flavor, the wine did seem fairly linear but that's a minor gripe considering this costs $11 (less if you search around). I can give this a B and a STRONG BUY recommendation, especially since it's that type of chardonnay so conducive to summertime drinking. No heavy handed oak or malolactic treatment, just a balanced, delicious bottle of wine at a ridiculously good price.

Once again Parducci brings it with great quality at the price point. Let me know if you happen to try this, I always enjoy hearing reader feedback.

This wine was a media sample for review purposes.


Beau Carufel

Parducci's 2009 Sauvignon Blanc from Mendocino County

I've had mixed luck with Parducci wines in the past, from a very disappointing 2007 cabernet sauvignon to the stunningly affordable and incredibly good 2009 pinot noir I tasted earlier this year. Since the weather has been steadily warming up here in San Diego, I've been opening more white wines to taste and share with you. In this blog entry I'm checking out their 2009 Mendocino County sauvignon blanc.

Priced at $11, it's made entirely with grapes grown in Mendocino by the Hildreth family. They've been doing this for five generations so they know what the Ukiah Valley is capable of. While Parducci wines are widely available at supermarkets and places like Beverages & More, there are only 2,000 cases of this sauv. blanc to go around.

Lovely aromas of fresh cut flowers and lemongrass with a burst of ripe pineapple create a very pleasing bouquet. Sweetness comes from a summer melon aroma, comparable to a freshly sliced honeydew. Comparing the 2009 Parducci Sauvignon Blanc to others, it's actually a bit darker in my glass despite being fermented entirely in stainless steel tanks.

The mouthfeel is pure California with the wine being at once rich yet balanced with nice crisp acidity. I loved the way I could taste a progression of flavors ranging from lemon pith to that great pineapple flavor that I smelled before. There's a nice yin/yang of ripeness and zesty acid to make this a great pairing for chicken salad, summer veggies, or just as a great sipper on your deck during a warm summer day.

While not as light or dry as a New Zealand sauvignon blanc, the Parducci shows that California does produce affordable, delicious, and most importantly, balanced versions from the varietal. I'm really digging this wine, and I'd like to try it sometime with a seared ahi tuna salad. B and a STRONG BUY recommendation from me. At around $11 a bottle, it's one of the better sauvignon blancs I've tasted in this price category. If you're looking for a reliable summertime deck wine or are having people over that like dry whites, try the 2009 Parducci Mendocino County sauvignon blanc.

This wine was sent as a media sample for review purposes by Boss Dog Marketing.


Beau Carufel

Parducci Surprises Me With Their 2009 California Pinot Noir!

One of the fun aspects of writing about wine is that you get samples to taste and share with whomever reads your blog. Like many bloggers, I really enjoy getting these samples of wine, be they $5 or $100. For my purposes, it's a chance to hone my skills as a wine evaluator and share something I'm passionate about with anyone who clicks on the google/yahoo/bing link to my site. The point is that getting wine samples is great, no matter what price they sell for. For example, you're about to read of a Parducci pinot noir that has a suggested retail of $12, an actual retail closer to $9, yet blows other pinot noirs that cost twice as much clean out of the water. It's almost not fair how superb this wine is, considering it comes in at way under $20.

2009 Parducci Pinot Noir California

The tech sheet/winemaker's letter I got with this states that Parducci produced 26,900 cases of pinot noir for this vintage. Also, this pinot truly is pinot, 100% of it to be precise. Of all the juice used to make the 2009 vintage, 69% of the grapes came from Mendocino County. The rest, well who the hell knows? Since the label says "California" that could mean that pinot noir is grown on the majestic Interstate 5 corridor that runs through the middle of this fine state. Nah, that's where the valdigue is grown that goes into all the Two Buck Chuck shit you see people drinking.

Parducci's 2009 pinot is light, a soft ruby color and pale too, I can see right through the glass. There's none of the burnt garnet I see in Burgundies but still, when I look in my glass, I don't doubt that Parducci's winemaker did not add any other varietals. That and it states in the nice letter that there is only pinot noir in the..well..pinot noir.

Aromatically this is textbook pinot noir. Great spices combined with a sour cherry and red currant note, rhubarb and a tiny bit of oak present as well. When I sniffed my glass for the first time, my face lit up. While it's not going to make your nose twitch with unbridled pleasure the way an aged Burgundy will, the fact that Parducci's pinot noir is so true, so varietally pure can't help but entice us to taste it.

Certain wines, really good wines, hit your palate in a way that I struggle to put into words. Better authors than myself can do this with ease and it makes for great reading. What I'm trying to describe is a combination of things, a sense of depth and weight in my mouth coupled with a savory quality that can be described as lip-smackin' good. It's when the voice inside your head tells you the wine is just damn tasty.

So describes the 2009 Parducci. I enjoyed the bright red fruits and vibrant acidity. There was a tiny bit of oak present, doing a great job tempering the acidity and lending some length to the finish. I enjoyed the taste and mouthfeel, and the pairing tonight worked out great too. I picked up a frozen mushroom and black truffle flatbread from Trader Joe's, figuring the earthy mushrooms and creamy cheese would be a great contrast to the bright acidity, lo and behold it worked!

It's clear Parducci's winemaker, Bob Swain, did a wonderful job with this vintage. At nearly 27,000 cases made, there is plenty to go around and I've seen Parducci at Bevmo and local supermarkets if that fails, check out the website I've linked throughout this blog. Easily a B+ (88+ pts) and a STRONG BUY recommendation. Do yourself a favor, taste this and you'll realize what pinot noir used to be like and that sometimes it really doesn't have to cost $20 or more to be wonderful.

This wine was received as a sample for review purposes from Parducci Winery via Boss Dog Marketing.

Beau Carufel

Paul Dolan Vineyards Brings It With Chardonnay and Sauvignon Blanc!

Last year I was first introduced to Paul Dolan Vineyards during a live tasting event. The tasting was all red wines and featured Mr. Dolan via webcam talking about his vineyard philosophy and history. I had a wonderful time and took away a newfound respect for organic farming and his passion for biodynamic methods. Click here to check out that writeup.

Fast forward to earlier this month, I received samples of his 2009 chardonnay and sauvignon blanc. After giving them a bit of time to rest, I was anxious to taste each one, just needed the opportunity to arise. Last week, it did! I pulled each wine out of my fridge an hour before I tasted them, so they did have a slight chill but nothing like the pinot grigio at your aunt's place that's been in the fridge since last July.

2009 Paul Dolan Mendocino County Chardonnay - Pale straw hued wine with great clarity. Focused flavors of papaya, coconut, vanilla and green apple. Minimal oak influence adds a nice dimension to the mid palate. Great interaction between the hints of oak and the tropical fruit, creating a surprisingly complex layered effect. I suspect that has to do with the fact that out of the entire batch, 91% of the juice was aged in stainless steel and the remaining 9% in American oak.Well balanced with a cleansing acidity on the finish that makes it a good food-wine. Pair this with turkey burgers, marinated fish, citrus glazed chicken breast. A superb effort. B+ and a STRONG BUY recommendation. $18 SRP. 5,235 cases produced. 13.5% abv.

2009 Paul Dolan Mendocino County Sauvignon Blanc - Pale yellow with a green tint, looks very inviting. Smells like Meyer lemons and subtle kiwi, grass and pineapple. I like the lack of an overly sweet fruit component, which is often my knock on other California sauvignon blancs. Despite it's light body, there is a fleshy texture, a good depth especially for this varietal. The 09 Paul Dolan walks the tightrope between having body but avoiding any cloying sweetness or residual sugar. I was impressed and at an $18 suggested retail, figure this wine hits its price point squarely. Try it with fish tacos or chicken quesadillas. B and a BUY recommendation.

In addition to his reds, Paul Dolan does some rockin' whites too. Both of these wines are delicious and impressive for different reasons. The chardonnay hits way above it's price point, comparing favorably to low-to-no oak wines at $30 a bottle. It's a structural and textural home run. On the other hand, the sauvignon blanc isn't a price-killer but it's got some great flavors that veer away from the typical California model. Pick up a bottle of each and see what you think, I bet you non-chardonnay lovers will enjoy the chardonnay and of course, the sauvignon blanc appeals to many wine lovers out there.

These wines were received as press samples.

Beau Carufel

Parducci's 2007 Cabernet Sauvignon

Parducci is well known as both a pioneer and a leader among organic and sustainably farmed wines. They've led the way in becoming carbon neutral and have introduced numerous green methods into the winery setting. In short, an impressive commitment to sustainable agriculture. As admirable as that is though, the fundamental question I hear is this: is organic/sustainably farmed/biodynamic wine better than wine made by more traditional (sic) methods? I don't have an answer to that, ask me again after I've tasted and compared more wines. Just give me a few more years of tasting first!

What I do know is that the 2007 Cabernet Sauvignon is good wine for the money. This was a press sample, but I couldn't find the 2007 on the Parducci website, just the 2006. Not that it's a big deal but I don't know if this was a pre-release or just a website error.

Pouring into the glass with a beautiful garnet color that gets deeper towards the center, the 2007 is 89% Cabernet Sauvignon, 4% Cabernet Franc, 3% Syrah, 3% Malbec and 1% Viognier. Nice aromas of earth, cured meats, smoke and a hint of spice. I feel this is more terroir oriented than the Cabernet I'm used to, which often times focuses on ripe fruit. Mendocino County, with it's cooler climate, usually doesn't reach the ripeness levels of some place like Napa or Sonoma and the resulting wines can express that.

After sitting open for an hour, I took a few sips and jotted my impressions down: "earthy, sticky tannins, a bit rustic, where's the fruit?". Another sip brought: "more of that forest floor/wood note, but almost like a forest fire, very interesting!"

I couldn't find a lot of fruit, mainly a faint black cherry note that was interwoven with a savory, almost soy/teriyaki flavor.

Note: I tasted this wine the next day and found all elements diminished, the forest fire note was more pronounced and the wine simply wasn't as good as the day before. The final rating does not reflect that second day's taste though.

Parducci made a solid Cabernet Sauvignon that showcases some things you won't normally find in an example from California. For a suggested retail price of $10.99, the wine delivers a good experience, if somewhat unremarkable. Above average wine, but just barely so. The fact that it's atypical of a lot of Cabernet puts it at a B- (83 points). Pairing is a bit tricky but the tried and true combo of red meat and Cabernet Sauvignon would be your best bet.


This wine was received as a press sample with the intent to review


Beau Carufel

Making Sense of Turkey Day Wines

Gobble effin' Gobble.

Thanksgiving seems to put a normally sane, rational person into a state of mental (and often physical) paralysis. My belief is the logistics of this oh-so-American holiday have become overwhelming because as we're so wont to do in this society, Thanksgiving MUST be a GIANT CELEBRATION!!!!


I must respectfully call b.s. Perhaps not even respectfully so. Those of you who are reading this and are considered the "wine expert" or "wine guy/girl" in your circle of friends know all too well that around this time of year, the "what wine should I pair with Thanksgiving" question creeps back to life like a zombie in Shaun of the Dead.

Lots of experts and "experts" will tell you all sorts of cool wines to pair with your Thanksgiving meal. Wine Hipsters, those smug denizens of New York City wine bars, trade tastings, and San Francisco restaurants will suggest off-beat, funky wines that you have no chance in hell of ever finding. Stuff from some random obscure producer in the Loire Valley that makes 2 barrels of amazing wine, of which somehow seven 3-packs make it to the States.

Even better, you can listen to the cacophony of voices espousing the "Natural Wine" way of life. Who doesn't want an un-sulfured 2010 Viognier/Pinot Blanc/Marsanne blend that's just come 2200 miles across America's highways while still fermenting? Yummy! Who needs racking and barrel aging when you have potholes and brake-checks?

My point is this: on Thanksgiving, simplify the wines you choose! Let's face it, is there any one, singular flavor you'll be assaulting your palate with on the Big Day? I doubt it, and therefore trying to pair a wine with each dish or opening that crazy/unique/rare bottle will get tiresome and frustrating. My advice is to pick three wines, and get multiple bottles of each one.

Here's my short-list:

1. Sparkling wine: This could be some delicious grower Champagne or some German Sekt, or even a cheap Cava. Of course, I personally prefer the dry flavors of a Brut Champagne but if YOU like sweet, go with sweet. Bubbles are the key, they'll keep your palate fresh while the alcohol will help you and your guests chill out a bit. Keep multiple bottles of whatever you pick on hand and serve it when guests start arriving, a nice mellow tone to start the night will lower your stress levels.

2. White wine: I'll get flack for this, Wine Hipsters will roll their eyes and bloggers will castigate me via Twitter, but I suggest a Fume Blanc/Pouilly-Fume or Riesling. Keep the white wine simple, chilled and accessible to all your guests. For the vast majority of people, the stress of wondering whether your special bottle of Norwegian Roussanne/Gewurztraminer will work with potatoes au gratin just isn't worth it. With the Fume Blanc or Pouilly-Fume, that nice kick of acidity that's been softened by a bit of oak will work with a lot of the veggie dishes and can stand up to some of the creamier sides. An off-dry Riesling will add some fun with it's sweet but light blend of flavors. If you cook a turkey that has herbs added, the pairing will work with that too.

3. Red wine: I can sense the sharpening of attack-talons now, the jeers are going to rain down..Or worse, this entry will get relegated to the "that guy's full of shit" blog heap. Pinot Noir or Zinfandel. Either of these will work beautifully provided they're well chosen. Since the average Thanksgiving guest cannot taste the difference between a $740 Grand Cru Burgundy and a $90 Willamette Valley Pinot, why even worry? Grab two or three bottles of something that costs about $40 a bottle and you'll be getting some delicious juice. For Zinfandel, try to avoid a jammy fruit-bomb from Paso Robles, instead check out some stuff from Mendocino or Sonoma Counties. $30-40 gets you a slam dunk Zin that stands up to the turkey, stuffing and sweet potatoes yet doesn't leave you feeling like you just inhaled mixed-berry jam from Smuckers.

The Thanksgiving that most of us...no the vast majority of us will celebrate will have a mix of wine fans and those who drink it because there's alcohol in it and everyone else is doing it. We who love to explore wine need to realize this and accept it. There are 364 other days in the year to explore new and interesting wines, so calm down with the Thanksgiving madness, take a deep breath, and just enjoy the way wine brings people together.


No turkeys or zombies were harmed in the making of this blog.

Beau Carufel

Live Tasting With Paul Dolan Wines, Biodynamic in the House!

Last Wednesday I took part in a live tasting with Paul Dolan of Paul Dolan Vineyards, my first semi-formal exposure to biodynamic wines. Paul Dolan Vineyards and Parducci Wine Cellars fall under the umbrella of the Mendocino Wine Company. Set up in 2004, the company has focused on organic and biodynamic farming and winemaking.


I was sent some samples of the Paul Dolan wines in cute little 50ml bottles, from a company called TastingRoom. The premise is that a full bottle is dispensed into the smaller bottles, in a controlled environment, to ensure there's no spoilage or taste changes. One of the benefits I can see is that for the cost of shipping (by weight) one or two 750ml bottles, you can send out more samples of more wine, allowing a more comprehensive tasting of a winery or winemaker's work.


The downside is that for me and others (yes you, @1WineDude), 50ml just isn't enough to properly taste a wine. Call us lushes or drunks but I and other wine bloggers like taking a large sip, swirling it around, spitting, then taking another one to confirm our impressions. Still, the concept rocks, I'm excited to sample more wines using this method.

Thanks to the awesomeness of the interwebs, anyone who signed up was able to see and interact with Mr. Dolan via Ustream, a site that allows users to interact with live video feeds while simultaneously porting their comments their Twitter or Facebook accounts.

Check out his Biodynamic 'stache! Pretty rockin', I must admit. Mr. Dolan exuded a calm, passionate confidence about his beliefs. Biodynamics is controversial and at least within the wine blogging community, is part of a contentious debate.

Personally, Biodynmaics speaks to the side of me that wants all things to live in harmony, a utopian vision of the earth as one giant, interconnected organism. On the other hand, the analytical side (the side that got me a Finance degree) wants some serious scientific study of the the claims made by Biodynamicists.

(img courtesy Joe Roberts @ http://www.1winedude.com)

So with that aside, the wines, all made with organically grown grapes save for the last one, are as follows:

2008 Mendocino County Sauvignon Blanc: I enjoyed the bright, citrus notes and accessibility of this wine. Wonderful on a hot summer day because of the great acidity but also felt a touch un-integrated, like some flavors were fighting to the surface. A good effort though and hits the price point nicely. B-. $18 SRP

2008 Mendocino County Chardonnay: You know me and most California Chardonnays. Generally they do not like my palate and vice versa. This one was well structured with some great acidity woven throughout the flavors of passion fruit and green apple. Still buttery and with hints of oak for those of you who dig that style. Nice balance, very well put together. I really enjoyed this wine, it's a QPR winner. B+. $18 SRP

2007 Mendocino County Pinot Noir: Hooray for Pinot! I think Paul Dolan did a good job crafting a more traditionally oriented Pinot with lots of sour cherry, spice and using oak as a supporting flavor. Hints of smoke and tobacco on the finish left me a bit curious though, not what I expected. B. SRP $30

2007 Zinfandel Mendocino County: My favorite wine of the night and one of the better Zinfandels I've had this year. I was absolutely impressed with the tannins and acidity that integrated so well with the dark berries and bakers chocolate. What an effort! I'm gonna buy some of this stuff and taste my friends on it, I bet they won't even know it's Zin! It also managed to kick the QPR in it's ass. A-, Strong BUY. $25 SRP.

2007 Cabernet Sauvignon Mendocino County: Not bad..But just didn't quite grab my palate the way I'd hoped. I think though that with some time in bottle, this wine would be delicious. Good tannins, under-developed fruit, some smoke flavors but really interesting fresh-cut oak too. I did like the sense of place, the expression of terroir here, this ain't no Napa Cab, that's for sure. Dare to be different!  B-. $24 SRP.

2006 Deep Red Mendocino County: The evening's most expensive wine, and also the only  Biodynamic wine of the evening. A blend of 57% Syrah, 31% Petite Sirah and 12% Grenache. Big, dark and brooding. I liked this one a lot actually, it had character and complexity which made me sit up and take notice. Perhaps my second favorite wine of the night. Lots of spicy blackberries and black cherries, earth, tobacco, tar all showed up to the party. I'm going to give this wine a BUY rating and a B++/A-. It's the good stuff, $42 SRP

Of the above wines, you should buy the Zinfandel and the Chardonnay, and splurge for a bottle of the Deep Red. I was impressed with the quality of the wines as much as I was impressed with Mr. Dolan's clear, honest speech. I'd love to meet the man and talk more about organic farming and biodynamic farming. While it may be controversial, there's no doubt that this way of farming and winemaking produces wines of at least equal quality to those using more conventional methods.


These wines were sent as samples for review purposes

Beau Carufel