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January 2006
January 9, 2006
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Chase Family Cellars — 2003 Zinfandel
This
family-owned Napa Valley winery began less than ten years
ago when owners Andy and Pam Simpson finally decided to
enter the winemaking business, using some of the grapes
that their family had been selling to other wineries for
more than a century. The result is a newly released, estate-grown
Zinfandel, an old-vineyard wine that is characteristically
fruity. Although somewhat flat on the nose and light in
color, the wine is full-bodied with flavors of cherry, blackberry
and plum. Try it with darker, juicy meats such as braised
ribs or game.
Rating:
14/20
Price: $40
Other Zinfandels
we've tasted
Check out our guide to Napa
Valley, CA
For more information, visit www.chasecellars.com |
January 16, 2006
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Kluge Estate Winery and Vineyard — Kluge SP 2002
It’s
been more than a couple of centuries since French Huguenots
began making wine in Florida, followed by Thomas Jefferson’s
experiments in Virginia at Monticello. Well-established
as a wine producing state, Virginia has been particularly
successful in producing Chardonnay grapes. Great Champagnes
are made of Chardonnay in France, so it’s no surprise
that Patricia Kluge picked Albemarle County for her winery
project. First wines were released in 2002 and showed great
potential. Due to this early success, Kluge is currently
expanding the vineyard operation, and more product will
come from this Monticello Appellation. This week we popped
the cork on this bright and flavorful Blanc de Blancs. Frenchman
Charles Gendrot is in charge of winemaking for this méthode
champenoise offering. In the glass, the 2002 Brut will
greet you with a deep golden color and bright flavors of
ripe apples, pear and hazelnut. The wine’s medium
body offers satisfying creamy mouthfeel with average bubbles,
complemented by a strong backbone and good structure. You
can apply this vino to a vast array of foods, from delicate
lobster recipes to pasta dishes to Asian-flavored preparations.
Only 800 cases were produced, but "there is more on
the way," says Kristin Moses, Kluge’s daughter
and Director of Public Relations at Kluge Estate.
Rating:
14/20
Price: $38
Other Sparkling
wines we've tasted
Check out our guide to Virginia
For more information, visit www.klugeestateonline.com |
January 23, 2006
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Martin & Weyrich — 2002 Insieme
In
Italian, Insieme translates to “together,” an
appropriate name for a wine that blends Italian and French
varietals. The wine is a combination of Barbera, Petit Verdot,
Petite Sirah and Sangiovese, all selections from winemaker
Craig Reed, known for his penchant toward Italian grapes,
and partner Alan Kinne, who incidentally was hired to help
expand the Rhône and Bordeaux collection at Martin
& Weyrich. A New World blend of Old World grapes, the
Insieme shows a fruity, robust, yet balanced character.
It will pair well with meat-based pastas or hard cheeses,
and for $18, it’s not a bad value either.
Rating:
14/20
Price: $18
Other red
blends we've tasted
Check out our review of Villa
Toscana, Martin & Weyrich's own rustic Tuscan-inspired
inn
For more information, visit www.martinweyrich.com |
January 30, 2006
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Root: 1 — 2003 Cabernet Sauvignon
With
its release this month, Root: 1 becomes the newest member
of Click Wine Group, the same company that brought labels
like Fat Bastard and Jackaroo to the United States. Although
its name is less provocative, the wine itself is unique
in its composition. All of the grapes used in this Chilean
wine are ungrafted and can be traced back to 19th century
Bordeaux cuttings, meaning that their roots have not been
affected by such plagues as phylloxera. Characterized by
aromas of fruit, cassis and vanilla, this Cabernet is full-bodied
and well-balanced. The palate features rich cherry and plum
flavors, which will bode well with sharp cheeses and grilled
meats. The price also makes it a reasonable purchase for
your next party.
Rating:
13.5/20
Price: $12
Other Cabernet
Sauvignons we've tasted
For more information, visit www.root1wine.com |
Read
about the wine world's most influential critic: Robert
Parker, Jr.
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