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Somona Region
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Year |
Region |
Description |
Price |
| Details |
2004 |
Sonoma, U.S. |
Coturri Zinfandel Freiberg vineyard |
$26.99 |
| Details |
2002 |
Sonoma, U.S. |
Derbes Les Pinots |
$43.99 |
| Details |
2006 |
Sonoma, U.S. |
Kamen Cabernet Sauvignon |
$78.99 |
| Details |
2007 |
Sonoma, U.S. |
Kistler Chardonnay Les Noisetiers |
$69.99 |
| Details |
2007 |
Sonoma, U.S. |
Mackenzie Pinor Noir |
$18.99 |
| Details |
2006 |
Sonoma, U.S. |
Patz and Hall Dutton Chardonnay
|
$59.99 |
| Details |
2006 |
Sonoma , U.S. |
Scherrer Russian River Pinot Noir |
$39.99 |
| Details |
2007 |
Sonoma, U.S. |
Solitude Chard |
$29.99 |
| Details |
2005 |
Sonoma, U.S. |
Sonoma Coast Vineyards Freestone Hills |
$65.99 |
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![Details](kiosk.asp?picturename=180029.jpg&extdesc=Derbes Les Pinots&subdesc=2002®ion=Sonoma, U.S.&name=Pinot Meunier&price=43.99¬es=Winemaker Cécile Lemerle-Derbès grew up in the vineyards of the Champagne region, where she was and still is involved in the growing of grapes. After studying to become a viticulturist and Oenologue she made fine wines throughout the world, at Champagne Bollinger, Champagne Jacquart, Schug Carneros, Korbel, and Golan Heights, amongst others. Her background with the grapes of Champagne have inspired this elegant, perfectly balanced wine, "Les Pinots," a blend half and half blend of Pinot Meunier and Pinot Noir.
FOOD PAIRINGS: Roast Lamb, Mu Shu Pork, Barbequed meat, and Blue Cheese&id=){kind=link}
![Details](kiosk.asp?picturename=110102.jpg&extdesc=Patz and Hall Dutton Chardonnay
&subdesc=2006®ion=Sonoma, U.S.&name=Chardonnay&price=59.99¬es=Now entering their fifteenth year, the iconic Patz and Hall has refined their focus to include small production, single vineyard wines, while expanding their portfolio to include ten different bottlings of six elegant Chardonnays and four stunning Pinot Noirs. The wines project the distinctive Patz and Hall style of layered complexity, purity and balance, while highlighting the individual terroir of selective vineyard sites.
89 points Robert Parker: "The elegant, smoky hazelnut-scented 2003 Chardonnay Dutton Ranch is lower-keyed and more downsized than Chardonnays from this vineyard tend to be. It comes across as a restrained, delicate, French-styled white with well-integrated wood and acidity." (02/05)
FOOD PAIRING: Sauteed Trout Fillets with Pumpkin Seed Crust, Escargot in Herbed Cream, Corn and Crabmeat Soup&id=){kind=link}
 for many months before first being racked (transferred from barrel) and blended, typically for 6 to 10 months. Racking of the reds is done principally for the purpose of blending and/or clarification before bottling. This ‘reductive’ style of winemaking calls for longer time in the barrel for full development and while having two or even three vintages ‘on the floor’ at once causes cooperage congestion, it’s worth it.
The Pinot Noirs generally receive 16 to 18 months barrel time before bottling. As yet, none of the reds have been filtered, as this removes desirable colloidal material, essential for the kind of development we desire allowing the wine to achieve its highest long-term potential.
FOOD PAIRINGS: Seared Duck Breasts with Port-Fruit Chutney, Veal Chops with Chorizo Stuffing, Roast Chicken with Shallots and Dried Cranberries&id=){kind=link}
![Details](kiosk.asp?picturename=170051.jpg&extdesc=Sonoma Coast Vineyards Freestone Hills&subdesc=2005®ion=Sonoma, U.S.&name=Pinot Noir&price=65.99¬es=Within the Sonoma Coast AVA, Sonoma Coast Vineyards have identified an area that produces fruit that is perfectly suited for producing wines of unique character from a limited number of cold climate varietals. This area is west and slightly south of the Russian River and lies 4 to 6 miles from the Pacific Ocean. Pinot Noirs and Chardonnays from this area are capturing world wide recognition.
The key to potentially being the "Grand Cru" of California winemaking is quality versus quantity - struggling vines concentrate more of their energies on fruit production ensureing flavorful grapes, not water balloons. Sonoma Coast Vineyards' average is an extremely low 130 to 135 gallons per ton.
The long growing season and the potential of encroaching Fall rains are part of the excitement each vintage. It can prove to be challenging as often wineries are harvesting the Extreme Sonoma Coast earliest varietal, Pinot Noir, later in the year than Napa harvests their last varietal, Cabernet Sauvignon.
Wines from this region can be developed over 18 to 20 months in barrel utilizing 50% new oak. (French of course!) These wines experience the full developmental process in barrel and will yield far greater complexity. They will require longer bottle aging prior to release and will age beautifully for many years.
FOOD PAIRINGS: Quail with Sweet Pea Oatmeal and Summer Vegetable Ragout, Leg Of Lamb with Dried-Cherry Sauce, Salmon Steaks with Soy-Maple Glaze&id=){kind=link}