Monday, July 18, 2011

Santa Cruz Wineries

I found this great article in the SF Chronicle today - thought I'd share. Great writing about a wine growing region that is not always given its due.

http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/07/15/FDOI1KA8UN.DTL

Saturday, July 16, 2011

Wineries of Napa Valley Tasting Room

This article was originally published in the Benicia Herald on March 22, 2009.

A few weeks ago, I sang the praises of the Downtown Napa "Taste" card. For those of you who missed it, this $20 punch card entitles you to tastings at 14 downtown tasting rooms for just 10 cents a piece.

For those who like me, are limited with wine tasting funds, yet are still not willing to steer the car away from Napa, this is a great solution to the generally high cost associated with a day of tasting. In addition, the card promises that all tasting rooms are within walking distance of each other (there's even a little map on the card), and so no one has to stress too much about driving from estate to estate.

When I purchased my card from the visitor's center in the Napa Town Center shopping mall, I quickly noted that one of the tasting rooms was located just next door. Anxious to get started, I walked into the Wineries of Napa Valley tasting room and presented my card. The host that day explained that our 10 cents would get us three tastings from their list of 17 current offerings. The special featured wines that month were all “Winemakers Blends”, of which there were five listed.

As the tasting room represents a handful of smaller wineries, I decided to sample blends from three different spots that I had previously never visited: Burgess, Girard and R.A. Harrison.
The 2001 Burgess Enveiere, a blend of Cabernet, Cab Franc and Merlot, was very acidic on the nose. Once I sipped it, it proved to be very spicy and low in fruit flavor - a trait I tend to go for in reds and red blends. For the $50 price tag, I think there are much better bottles coming out of the Napa area.

I was much more impressed with the 2005 Girard Artistry Red Blend I sampled next. The complex blend of Cabernet, Cab Franc, Merlot, Petit Verdot and Malbec was not only more tasty, but also a much brighter wine. The flavors of ripe cherries and fruit punch filled the palate, leaving behind a sweet, smoky finish. This wine, at only $40 per bottle is one I can recommend with confidence.

With just one taste left in my visit, I chose to sample a blended dessert wine. I settled on the 2006 R.A. Harrison Nobility, a blend of Sauvignon Blanc and Semillon priced at $75 per bottle. Again, I was not let down. The wine was sweet like any good dessert wine should be - with peach, nectarine and apricot notes. It was also sugary - like perhaps the flavors were mirroring a fruit tart covered with a thick glaze. It was delicious to sip and could easily be in my top five dessert wines I've ever tasted.

If you decide to go sample the wines at the Wineries of Napa Valley tasting room, they are located at 1285 Napa Town Center in downtown Napa. Check out the current offerings on their website at www.napavintages.com.

Olabisi Winery

This article was originally published in the Benicia Herald on March 15, 2009.

Olabisi may seem like a strange name to put on a wine label, but the name signifies more than just rhetorical aesthetics. "Olabisi" is a girl's name in some areas of Africa. It means "joy multiplied." The name is an appropriate label for the wines it accompanies.

Ted Osborne and his wife Kim Wedlake founded Olabisi Winery in 2002, after Ted had spent seven years working in other wineries learning the craft. His resume includes big international wineries such as Cakebread of Napa, Rupert & Rothschild of South Africa and Chateau de Seuil in Bordeaux.

I tried some of the Olabisi offerings a few weeks ago in the downtown tasting room the winery shares with Trahan Winery. My notes from the tasting are littered with food pairing ideas - mostly courtesy of my two good friends who accompanied me that day - which tells me we were excited about the flavors we came across.

First up, we sampled the 2007 Chardonnay. I noted that my friend Jen expressed her desire to eat quiche with the tangy white. Emily, my other companion, pointed out how the flavor of the wine became more okay as it warmed up in her mouth. I remember wanting a little more butter flavor in the glass, but then again, that is a big bias I have in the Chardonnay varietal.

Next up was the 2006 Zinfandel, a treat on the nose with big meaty, peppery and jammy aromas. Jen, again quick with her food pairing suggestion, sipped from her glass and immediately exclaimed, "I want my kobe beef now!" Osborne jumped right in, saying that he likes to sip the Zin while grilling good quality steaks. With only four barrels produced, I suggest that you Zin fans out there try to sneak a couple bottles before they sell out. (Did I mention the $34 price tag? It's a steal.)

The 2005 Syrah that came next was listed on the tasting sheet next to "think BBQ pork ribs!" We couldn't have come up with a better pairing. The nose on this wine was all bright, dark berries like blueberry and dark raspberries. The flavor carried over nicely with a hint of blackberry.

Finally, we got to the 2005 Petit Sirah - a chewy red with a very cohesive nose that quite pleasing all around. I thought this wine could stand on its own and make a nice bottle to open while dinner guests wait to eat. It's big, flavorful and a enjoyable vintage.

For those of you wondering if my companions and I were hungry during out visit to Olabisi, you are correct! (How did you ever guess?) If you go, I also recommend stopping by Bounty Hunter at 975 First Street for a delicious meal post tasting.

Trahan Winery

This article was originally published in the Benicia Herald on March 8, 2009.

Chuck Custodio and
Ted Osborne may operate a somewhat hard-to-find tasting room in downtown Napa, but they don't appear bitter. In fact, they have found a means of turning the misfortune of having a business located on a street with seemingly perpetual construction and noise into a marketing plan, announcing late last month that they would give a 90 percent discount on tasting to anyone who could actually locate their tasting room.

Custodio, owner of Trahan Winery, and Osborne, owner of Olabisi Winery, share an inviting and friendly space on Franklin Street, between First and Second Streets. The men generally pour their own wines for visitors, chat about how the grapes were grown and offer advice on other tasting rooms to visit in Napa.

This week, I decided to start offering my thoughts on the two wineries, starting this week with Trahan and concluding next week with more on Olabisi.

The 2005 Chardonnay from Trahan is one Custudio almost insists his customers purchase to pair with Caesar salad.

"They were made for each other!," he told my companions and I.

We agreed that the warm and spicy flavors would suit a salad well. I made note of the mineral flavors in the wine that would cut the greens of the cheesy salad well on the palate.

Next, we moved to sampling the 2005 Merlot, a wine bright red and cherry colored in the glass with rich, dark berry aromas. My friend Emily nailed it when she described it as having a a fruity aroma and flavor that gives way to a spicy, earthy scent. She also said the wine was chewy, minerally and of a fairly dry finish. I found it equally complex and satisfying.

Finally, we sipped the 2005 Petite Verdot, made from grapes grown in the Suisun Valley. This wine transported me out to a blooming garden, filled with the scent of roses and blueberries. The taste was very earthy and reminded me of the unsavory sounding yet quite acceptable (for wine, not so much for Benicia tap water) dirt and mulch flavors.

Next week, I'll fill you in on the Olabisi wines, but if you can't wait to get out there and taste for yourself, the Trahan-Olabisi Tasting room is located at 974 Franklin St. and is open from noon - 5:30 p.m. most days.

X Winery

This article was originally published in the Benicia Herald on February 22, 2009.

Amicus Cellars and X Winery were born out of a unique idea.

Reed Renaudin created the business in 2000, turning the idea he proposed in his MBA thesis paper into a reality. The plan, as Renaudin envisioned it, was to create wines on caliber with the greats already on the market at a price drastically lower than the rest.

The result, I discovered, is for the most part, on target. The most expensive wine I sampled during my visit to the tasting room was marked at $40 per bottle, although the other six wines I sampled that day ranged from $13.99 - $24.99 each.

The bottle that went home with me was the 2007 X ES Sauvignon Blanc, made of grapes out of Lake County. The resulting wine is heavy on the melon on the nose and adds flavors of tropical fruit to the mix when it hits the palate. True to the promises of the company, the wine was not only Napa quality, but also very affordable at just $13.99 per bottle.

Other highlights included the 2006 Red X, a blend consisting of 60 percent Cabernet Sauvignon, 22 percent Syrah, 12 percent Zinfandel and six percent Petite Sirah. The smell of toasted marshmallow floated out of my glass, leading me to find the wine a little sweet and a little sour in my mouth. The finish was smooth and left a lingering flavor of mocha. This table blend goes for $14.99 a bottle.

The 2005 X Paso Robles Petite Sirah, at the $24.99 end of the price scale, was big and surprising. The aroma was all berries and spice while the flavor was grounded with earthy tones and a chewy quality that made the wine more complex than I expected from the varietal.

If you decide to check out the winery's downtown digs, stop and pick up the Taste card. As I explained in last week's column, the $20 card gets you into 13 local tasting rooms with only a 10 cent obligation to taste. X Winery is a part of the promotion.

Also, call ahead, as the tasting room doesn't keep regular hours and prefers you make an appointment. You can call them at 204-9522 to set up a visit at their shop, 1405 Second Street in Napa. Check them out online at www.xwinery.com or www.amicuscellars.com.

Ceja Vineyards

This article was originally published in the Benicia Herald on February 15, 2009.

Last weekend, I braved the iffy weather with a couple of friends in downtown Napa. We purchased 'Taste' cards from the downtown visitor's center and headed out to try some of the nearby tasting rooms featured on the card.

The Taste card, sold for a mere $20 at various locations in the downtown area, allows the holder to visit 13 different tasting rooms and pay only 10 cents for the pleasure of taking in some of the sips. Better yet, the card doesn't expire until December 31, 2009, so there's plenty of time for locals to cover all the incorporated vineyards.

Although I had filled my pockets with dimes before heading to Napa, not one of the four tasting rooms we visited on Sunday ever asked for the change. I highly recommend picking up one of these cards, enjoying the tasting rooms that are all within walking distance of each other, and hanging on to it for future visits.

One of the tasting rooms we passed through was that of Ceja Vineyards. The establishment, which offers Salsa lessons on Saturdays, is a great stop to make for wine enthusiasts like myself. The staff is friendly, the wine is good, and they have comfy chairs to sit in if you're feet are sore from waking.

The aroma of the 2007 Sonoma Coast Sauvignon Blanc is reminiscent of a bright, tropical fruit salad - with hints of meyer lemons, kaffir limes, guava, pineapple and peach. Once it reaches the taste buds, it carries through with the fruity flavors and delivers a solid, flavorful impression.
With 2000 cases of the white wine produced, it is one of the larger productions to come out of the Ceja winery. I found it interesting that our host, Michael Wray, pointed out that the Sonoma vineyard where the grapes are grown is located just outside of Petaluma. I made a mental note to keep my eyes peeled for a Ceja sign along the freeway next time I am in the area.

The wine that sold me during my visit to the downtown Napa tasting room was the 2006 Ceja Vino de Casa Red. The blend, made up of 58 percent Pinot Noir, 36 percent Syrah and 6 percent Merlot, was not only tasty, but very affordable at just $20 per bottle.

The blend was classically Napa without the general price point added to bottles that come with 'Napa' on the label. I was delighted to discover this particular wine.

I found the wine inviting when I first took in the sweet bouquet, which gave off subtle hints of vanilla. The flavor carried the sweetness over, adding a smoky oak quality to overall balanced wine.

If you decide to check out Ceja Vineyards, their tasting room is located at 1248 First St. in Napa. Check them out online at www.cejavineyards.com.

Reynolds Family Winery

This article was originally published in the Benicia Herald on February 1, 2009.

Continuing on the Silverado Trail theme, this week I am thinking about my visit to the Reynolds Family Winery. The Tuscan-style vineyard, constructed on a former chicken farm, opened in the mid-90s and has established itself as noteworthy wine house in the Napa Valley.

To begin, when you first come up to the tasting room for the Silverado Trail, you pull up to the large building nestled simply next to a pond that will have you reminiscing about feeding ducks as a child. There are table and chairs along the side for a peaceful picnic, although I was there earlier this month, so I pretty much hurried to get inside.

When we walked into the tasting room, a large, fluffy cat greeted us just as quickly as the staff. To you, Bert Reynolds may be a celebrity who hit his prime in the 70s, but around the tasting room, he's a fat, orange cat. And if you ask me, I am definitely more of a fan of the kitty. He was quite a good host and he warmed up to me instantly, jumping on my lap without any regard to his size or weight.

But enough about the feline and onto the wine!

I found the 2004 Persistence - a blend created by owner Steve Reyonlds - to be quite agreeable. Comprised of 60 percent Cab, 15 percent Merlot,15 percent Cab Franc, eight percent Syrah and two percent Petit Verdot, the resulting melange is bursting with fruit - the call it jammy would be an understatement. The flavor of ripe, sweet raspberries hit me hardest. For a man that used to have a dental practice, I am impressed with his natural sensibilities when it comes to the make up of this bottle.

The 2004 Estate Cabernet Sauvignon was my favorite here. It smelled of black cherries, chocolate and leather. I made a note that this is the kind of wine I love to sip while I cook - it tastes yummy and goes great with a stewy smell wafting off the stove. On the palate, it has a nice currant and blackberry flavor that make the transition from the nose smooth and satisfying.

The Reserve Cab, which I am confident is just as good if not better, is the gem of the Reynolds Family business. Although all their wine labels feature their signature mustard flower image, the labels for the reserve Cab are handmade with actual pressed flowers in them, making each one just a little different.

Overall, I enjoyed each wine I was served during my visit. I thought the tasting room staff was excellent - and they offered up a lot of information on the brand, the family, the grounds and the wine. We felt welcome during our visit - if for no other reason because Bert treated us like old friends.

The Reynolds Family Winery is located at 3266 Silverado Trail in Napa. To learn more about the business, call them at 258-2558 or check out their website at www.reynoldsfamilywinery.com.

Chimney Rock Winery

This article was originally published in the Benicia Herald on January 18, 2009.

Regular readers are probably familiar with my love of Bonny Doon Vineyard - the winery that stole my heart and inspired a passion for wine that led to this column. It has been a favorite of mine for years and no other vintner has managed to come close to dethroning the long-reigning king of my wine-soaked heart.

Recently, I sauntered into a tasting room in Napa that now threatens my Central Coast muse. I proudly and confidently recommend a visit to Chimney Rock Winery.

The first taste there was the 2006 Elevage Blanc - a blend of Sauvignon Blanc and Sauvignon Gris. Rachel Jenson, our host during the visit, explained that the white Elevage is the only non-estate grown wine; the grapes are purchased by Chimney Rock from a small vineyard in Rutherford. The wine flavor had a very unique creaminess that was hard to place. It's originality made me want to get a refill so I could try and pull out all the flavors, but with my hopes high, I let Ms. Jenson move to the next bottle.

Next up was the 2005 Cabernet Franc, a new release. The grapes that make up this wine are normally sacrificed for the sake of a Rose, but the grapes were so delicious, the winemaker scrapped the usual plan and stuck to a more traditional red. The resulting wine is sweet, reminiscent of cherry and vanilla soda. It was truly top-notch.

The 2005 Cabernet Sauvignon that followed was again, a treat. The varietal, which makes up about 80 percent of the winery's overall production was bright and full of berry flavor and complimented with hints of other juicy, fresh fruits. Imagine biting into some juicy fruit salad at a July picnic - that's what this was like.

My favorite taste came last - the 2005 Elevage was one of the best wines, of any color or variety, I have tasted. Ever. Made up of equal parts Cabernet Sauvignon and Merlot, with about 12 percent Verdot to make it more interesting, this wine secured Chimney Rock a permanent spot on my list of best wineries. It was incredibly balanced and had perfect mix of all the fruit, oak, earth and spice flavors that make wine such a treat. In my opinion, the $76 price makes it a steal.

My enthusiasm for the brand showed I guess because Jenson slipped me a small taste of her favorite - the 2002 Cabernet Sauvignon Reserve. She told me that with such a hot year, the wine benefited with a big aroma and big, perky fruit flavors. On the palate, it maintained the smokiness that to me, is what makes a Cab.

If this has convinced you to grab your loved ones and hit the road to this wine lover's oasis, let me get you on your way. Chimney Rock is located at 5350 Silverado Trail in Napa. If you still need more convincing, check them out online at www.chimneyrock.com or call them up at 707-257-2641.

Black Stallion

This article was originally published in the Benicia Herald on January 11, 2009.

The Black Stallion Winery, located along Napa's celebrated Silverado Trail, is located on what used to be an equestrian center. Like many of its neighbors, the grapes used to make the wine here come from soil fertilized by years of use as the stomping grounds of the animal kingdom.

Although fertilizer is not also the most palatable thought when relaxing with a nice bottle of vino, it could be the difference that gives the wine its delicious flavor. The wines that come from the gentle landscape of the winery named for a fertile, masculine horse are bold, flavorful and worthy of attention - in both the white and red varietals.

To start off, we were given a pour of the ‘05 Carneros Chardonnay, a wine that is faint on the nose, but sweet and creamy on the tongue. A delicate mix of butter blended with undertones of honeysuckle and pear made the wine beg to be paired with a dynamic plate of food. It’s the kind of wine to bring to a dinner party - one to be sipped as the meal is plated and served.

My favorite white, however, was the ‘07 Pinot Grigio. The fresh aroma was all pear, melon, jasmine and orange blossom. The flavor was crisp and sweet - causing me pause to dream of a warm summer afternoon in the backyard, tanning and catching up with a good friend. I bough a bottle for $22 in the hopes of making that dream a reality when the winter chill leaves Benicia.

The reds, more appropriate for the cool season, were also noteworthy. The ‘05 Oakville Merlot offered a deep blackberry bouquet with hints of baking spice, tobacco and toasted nuts on the palate. Balance all those flavors with the tannins that made me pucker, and you’ve got this bottle pegged.

Black Stallion Winery is located at 4089 Silverado Trail in Napa. They are also online at www.blackstallionwinery.com.

Mulled Wine

The article was originally published in the Benicia Herald on November 30, 2008.

Last November, I took a trip to Geurnville with some of my friends to celebrate my best friend's birthday. We rented a house we lovingly nicknamed "the wine cabin" and spent a long weekend wine tasting in the Sonoma area. It was a blast.

During our stay, I told Emily I would make sure there was a toasty pot full of mulled wine on the stove at all times. Since some of our friends had never had it before, I was really excited to share one of my favorite winter traditions with those who shared the wine cabin with us for the celebratory weekend.

It was in planning for this trip that I really got to thinking about various mulled wine recipes. Emily and I had our debates about what type of wine should be used as the base for the drink. I got to thinking that instead of just buying a pre-made sachet of mulling spices, I'd like to try putting a recipe together myself. Although we delighted in the mulled wine I made for the occasion, I'm still not convinced I've nailed the perfect brew. This week, I thought I'd share some of the research I've been doing lately to try and step up my wine-mulling skills in hopes that it may help those of you who also enjoy the tradition.

I called up one of my wine haunts in San Jose to get me started. Jean Johnson at the J. Lohr tasting room said that the winery recommends its 2007 J. Lohr Estates Wildflower ValdiguiƩ for mulled wine. The tasting room also hands out a mulled wine recipe to guests. Johnson said to take two bottles of the ValdiguiƩ, four tablespoons of lemon juice, a half teaspoon of nutmeg, three cinnamon sticks and 15 whole cloves and throw it in a large pot. When it boils, add a half cup of sugar and simmer for a couple of hours.

"I like to make mine in a crock pot," Johnson told me. "If I feel really fancy, I'll sometimes float some orange slice on the top or throw in a splash of brandy or Cointreau."

I like Johnson's take on the crock pot. A few years ago, my sister and I made the brew in her large crock pot with a pre-made sachet. Throughout the week leading up to Christmas, we woke up every morning and turned the pot on low so that between bone-chilling shopping excursions we could warm our hands around the filled mugs. When the pot started to run low, we simply poured in more wine. It was perfect.

Day of the Doon 2008

This article was originally published in the Benicia Herald on November 16, 2008.

My loyal readers, this is the column I have been looking forward to writing since I started this weekly wine indulgence. Today, I tell you about my favorite winery and the event it sponsors that I look forward to attending each year.

Please, let me introduce you to Bonny Doon Vineyard. The winery, which started high in the Santa Cruz mountains by UC Davis grad Randall Grahm, was intended to be home to Grahm's 'Great American Pinot Noir.' Although the varietal never quite took root for Grahm, other varietals - namely, syrah, roussanne, marsanne and voigner - did. Today, more than years later, the winery is known as a standout American winery that specializes in some of the lesser-known wine varietals.

Now that I've you've got some history, let me bring you a little further into the "Dooniverse." Although Grahm recently moved Bonny Doon out of the original tasting room and production site in the mountains, the spirit of the business is still alive and well. The new tasting room, which opened to the public November 15, is a complete wine experience.

The new tasting room features wine and food pairings by Chef Sean Baker, a biodynamic lounge, and private wine tastings in the new 'tasting pods.'

Members of Bonny Doon's wine club members had a chance to christen the place the weekend before the grand opening, at the annual 'Day of the Doon' members-only party. This is an event I will rearrange just about anything to attend.

The event is a day filled with bottomless wine glasses, food that gets better by the year, live music, all kinds of imaginative entertainment, and fun photo opportunities. All this for $60. It's like Christmas mixed with my birthday with a little bit of Halloween and a whole heap more fun added in.

This year's theme was the basic elements - water, fire, air and earth. Members and staff were encouraged to come in costume as their favorite element, which made for some quality people watching! All the while, various artists painted and sculpted on site, a tarot card reader told guests of their eminent futures, wine educators pulled groups into pods to give lessons on Bonny Doon grappa, plates were filled with gourmet foods, and a whopping 24 different wines were poured.

I'll share with you my notes on my top taste of the day (and for the record, I tried all but two of the offerings). I was highly impressed with the Vol des Anges, a dessert wine made from grapes that were overtaken by a particular bacteria that causes the fruit to dry up like raisins on the vine. The effect of this shriveling is that all of the sugars are pulled into the grape.

Although many winemakers consider this bacteria a death sentence for their crop, Bonny Doon decided to make some wine with the fruit anyway and see what happens. The resulting Vol des Anges is a complex, balanced dessert wine like nothing I've ever tasted. I can hardly describe it.

So, please, jump in your car, drive to Santa Cruz and fall in love with Bonny Doon Vineyard. The new tasting room is located at 328 Ingalls Street, Santa Cruz, CA, U.S.A., Earth. Call them at 831-425-4518 or check out their awesome website at www.bonnydoonvineyard.com.

Harvest Wrap-Up - Judd's Hill

This article was originally published in the Benicia Herald on November 9, 2008.

The first stop on my day of celebrating the harvest at some of Napa's hidden gems was Judd's Hill Winery. I held off telling you about this spot only to save one of the most interesting tasting experiences of the day, and most unique experiences I've ever had, for last.

Upon arriving at Judd's hill a few weeks ago, guests were encouraged to stop by the outdoor tasting station before heading in for the real deal. At the small outdoor bar, our hostess was pouring three different tastes of Petit Sirah from the 2008 harvest. The three tastes were all different presses - one a free run of juice, the second a light press, and the third a heavy press.

After grapes are fermented, they go into the press. Here, the winemaker decides how much pressure to apply and how to blend juice extracted at different pressures.

When tasting the different "press-cuts," it became very obvious how different the flavor of one grape can be. The more pressure that was applied to the grapes, the sweeter the wine. Our hostess explained that the increase in pressure also means more tannins in the bottle.

It was really educational for me, being an aspect of wine-making that I had scarcely given a passing thought. It is an art to determine the right mix of press-cuts to use in each vintage, and to make it even more complex, these blends vary greatly depending on the varietal. I guess I'll have to research that stuff more before I decide to toss my journalism career aside for a life as a master winemaker!

As for the regular tasting, the first pour was a sample of the 2005 Old Vine Petit Sirah - made from the fruit of the same vines as the press-cuts we sampled outside. The wine smelled wonderful - a blend of cherry fruit with a light oak that made my mouth water. On the palate, the grappa was acidic and tart, with lots of tannins. It wasn't exactly my favorite.

I was much happier with the 2004 Napa Valley Cabernet Sauvignon. My friend Jen immediately pointed out the campfire-marshmallow smell. It was smokey in that way, and complex in that I also detected raspberry fruits mixed with florals and pepper. Once the wine hit my taste buds, I was happy. I tasted fruit and smoke and everything else promised by my nose.

I think that the complex flavor in this particular wine is obtained by aging the wine in nine-month-old Chardonnay barrels. The reuse of the French oak keeps the oaky flavor down as to allow the other flavors to come through as well. The result is a highly recommended bottle.

If you decide to go to Judd's Hill and taste for yourself, the tasting room is located at 2332 Silverado Trail, Napa. Check them out online at www.juddshill.com.



Harvest Wrap-Up - Titus Vineyards

This article was originally published in the Benicia Herald on November 2, 2008.

Last week, I started telling you about my day tasting at some the Napa Valley's smaller wineries. This week, I am continuing, with one of the quaintest wineries I have ever been to - Titus Vineyards in St. Helena.

I consider myself lucky to have been a guest at Titus. Not only was the wine delicious and the service among the friendliest, but the winery is a tough place to get into for a tasting. Titus is situated next to a small house on the Silverado Trail. There is no grand visitor center and there is no temperature-controlled tasting room. To taste at Titus means to be a guest sipping wines poured over barrels and folding tables in a patio area that feels like someone's front yard.

Sales Manager Christophe Smith was pouring the wines when I attended the open house a couple weeks ago. He was chatting and laughing with the handful of visitors who were there that afternoon like he had known them for years. He even shared his recipe for candied walnuts with my mom when she complimented him on how delicious they were.

But amongst all the light-hearted conversation, there were some serious wines flowing.
When we tasted the 2006 Zinfandel, I immediately noticed the sharp tannins and peppery flavor. My dad, who generally prefers a good glass of Zin, made sure I noted that this particular Zin was "perfectly balanced" (literally, he didn't let up until I showed him the words written on my tasting notes card). The oak was light and the tannins were high with just enough fruitiness.

A Cab girl myself, I was quite impressed with the 2005 Cabernet Sauvignon I tasted just after the Zin. It had a dark berry aroma that was hard to pinpoint, but ultimately I would have to say it smelled like blueberries and strawberries. On the palate, there was a nice balance of tannins and oak that left a delicious finish on my tongue. From my tasting notes, I noted that the Cab was actually a blend - 79 percent Cab, 13 percent Petit Verdot, seven percent Malbec and just one percent Merlot.

The last wine was sampled was the 2005 Merlot. Titus crafted the varietal in such a way that I was daydreaming about barbecue as soon as I took in the smokey flavor. The "jammy" flavor that combined with a cedar-like woodiness was a success in my book.

To learn more about Titus Vineyards, log on to www.titusvineyards.com. If you have time, the winery is participating in an event with other wineries along the Silverado Trail the weekend of November 8 and 9. If you get to St. Helena that weekend, you'll find Titus at 2971 Silverado Trail N. Call them at 707-963-3235.

Harvest Wrap-Up - Schweiger Vineyards

This article was originally published in the Benicia Herald on October 26, 2008.

Last weekend, I decided to follow my own advice and head up to Napa for some Harvest festivities. Four small, family-oriented wineries had sent out a joint press release about a harvest celebration and open house event. The idea was simple, come out and see what these off-the-beaten path vineyards are all about, at no charge, and then maybe meet up with the staff for a drink in town later.

Since it had been my mom's birthday the day before, I decided to bring my parents along with me. My mom would love the tastings and the sweeping views and my dad, who used to make wine himself, could compare notes with other vintners.

Over the next few weeks, I think I'll share my notes on the three spots we made it to that day. This week, I will start with the place we hit last, Schweiger Vineyards in St. Helena.

Schwieger is located on Spring Mountain Road, which, if you have ever visited tasting rooms along that road, is a winding, narrow drive on a mountain just above St. Helena's downtown. It is also the road where TV trivia buffs can be spotted tracking down the Spring Mountain Winery, which was the setting for the 80s CBS drama 'Falcon Crest.' Schweiger is quite a ways further up the mountain than the popular TV icon.

By the time we arrived at the gates to the winery, parked, and managed to get up to the first tasting station, it was 3:56 p.m. The open house event was only slated to go until 4 p.m., and after we drove at least 15 minutes up the windy road, we knew it was doubtful they'd even allow us one pour.

We were wrong. And how wrong we were tells a lot about the Schweiger family business. Not only were were reminded to relax and offered a nice pour of the winery's Sauvignon Blanc, but we were encouraged to come in and taste all that was there - including a couple of the higher end bottles they were keeping hidden under the table for patrons in the know!

I should note that the 2007 Sauvignon Blanc was so good, and so affordable at under $20 per bottle, it was the only bottle I bought the whole day! While maintaining the sweetness that gives the varietal its character, the wine came through with a lemongrass and citrus flavor and aroma that countered the sugars just right. I was shocked when I saw such a decent price!

I must say, the property that Schweiger sits on is absolutely breathtaking. The tasting area and barbecue area is toward the top of the property, with a steep valley of vines growing below. With the weather being so pleasant last weekend, it made for the perfect spot to sit and chat with other tasters by the lawn. I slipped and mentioned to one guest that I wrote a wine column, and she came running over to me a little while later with a little, yellow scrap of paper.

"I don't work for the winery or anything, but I over heard someone say this and I thought you could use it for your writing," she said.

I looked down and read 'explodes in your mouth.' I looked back up at her.

"I don't even know which wine the person was drinking, but I thought it sounded good."

Indeed. It sounded good enough to share with you.

If I were a betting lady, I'd put my money on the Dedication when guessing which wine "explodes in your mouth." The Dedication series, including the 2004 vintage I tasted that day, is the only blended offering the vineyard puts out. This blend, made up of 48 percent Cabernet Sauvignon, 44 percent Merlot, five percent Cabernet Franc and three percent Malbec, was one of the "under the table" secrets. The scent and flavors of thick, dark fruits that reminds one of late harvest ripe fruit is an absolute triumph. Note, you will pay for this delicious indulgence - $85 per bottle, to be exact. But for the serious collector, I couldn't recommend it any higher.

Schweiger Vineyards is located at 4015 Spring Mountain Road in St. Helena. They are open 10 a.m. - 4 p.m. daily for tastings, but appointments are required. Visit the winery at www.schweigervineyards.com for all the details.