Beaujolais Nouveau release at Midnight tonight!

Before Harry Potter book signing parties, there were other parties, wine parties, that came more frequently than those of the Harry Potter variety. They came every 3rd Thursday in November to be precise. And the tradition lives on.... Just one week before Thanksgiving stacks of the colorful Georges Duboeuf's famous Beaujolais Nouveau are sent out to wine shops from Beaujolais, France (think Southern Burgundy where Pinot Noir thrives). Wondered what it is? Beaujolais is a wine made from a grape called Gamay. The Nouveau style is made through a fermentation process called carbonic maceration and is released super-duper fresh, i.e. from harvest to bottle to market within mere weeks! It is intended consumers drink this wine young, and certainly no longer than 6 months. Why? Well, Gamay is a low-tannin varietal, which makes it optimal for those who prefer a light-styled, fruity, fruity wine. But even with it's naturally high acidity (another "age-worthy" component for wine), the fact that the wine goes through carbonic maceration hurts the wine's natural ability to age.

The hoopla of this catch-and-release process began in the late 1800s. Locals recognized this light-styled red wine was perfect for the transition between seasons and the unofficial 'switch' from white to red wine drinking - and they made a party of it (just imagine! pitchers of wine from the barrels were on offer!!) while the more grand Beaujolais wines were still working their mojo and evolving. The French government decided to reign in the revelry a little bit in 1938 and then in 1951 declared the "3rd Thursday in November" rule.

I don't mean to mislead you, however. Georges Duboeuf isn't the only producer of Beauojolais Nouveau; he's just the most famous because he produces so much of the stuff. Regardless who's Nouveau you select to sip, expect tooty-fruity red berry flavors. It's not my bag, though I have come to appreciate Beaujolais/Gamay when on offer from one of the premiere villages where the wine hasn't been quite as fast-tracked, e.g. Moulin-a-Vent, Morgon, Fleurie and Brouilly. Those wines tend to offer a bit more complexity - a touch of earth, a touch more depth, and a touch of tannin to offset all of that boisterous fruit! Their light style, much like Pinot Noir, is indeed a great complement to your turkey dinner.

So the question is... will you Nouveau?

Wines for Fall: The sweeter finds (and Wine Blogging Wednesday)!

A few weeks ago I stumbled upon a rare treat in the larger wine world, particularly here in North America: Pineau des Charentes. When I saw that Joe the #1 Wine Dude had expanded this month's Wine Blogging Wednesday theme (maderized dessert wines) to include fortified wines, well, it was all I could do to hold off all reports on this fabulous little dessert/aperitif-perfect-for-apple-pie-or-in-front-of-the-fire-or-before-a-chic-meal find! Pineau des Charetes is made from 2/3 unfermented must of fresh grapes and (drum roll please!) 1/3 COGNAC. This is my paradise.

Old wives tales (or perhaps actual history) has it this fun beverage was created by mistake. How so? Well, apparently a grower back in the 16th Century poured grape must (the juice, skins, stems...) into a barrel that already contained Cognac (brandy). The barrel was out of sight/mind for another 5 years or so until a huge harvest came in and additional barrels were needed. Soon enough, the concoction was discovered. The stuff tasted so darn good - fruity, sweet, yet lighter and not cloying in texture - the folks in Charentes, France perfected the process and began peddling it to eager consumers.

This aperitif thrills me for a number of reasons. First, it is a rare find here in the United States. Somehow, the masses have failed to catch on to the glory that is this sweet, little libation. Second, most producers have not chosen to make Pineau, considering it a mere byproduct of Cognac; they simply use Ugni Blanc grapes, which is also used in the production of Cognac. Among those who do make Pineau part of their repertoire, the best wines are made from the freshest (read: from field to barrel in a single day), hand-picked grapes. Only by hand-picking can they know the moment when full maturity is acheived, when the golden grapes turn to a deep topaz color and, for the red wines, when the black grapes turn from crimson to brown.

Pineau des Charentes is often found at 18% alcohol - the optimal level. It must remain in bottle for at least one year before it is sold (and often the best producers wait as much as five years before releasing it). As I alluded above, Pineau is offered in Or (white) or Ruby (red) varieties. In the case of the Ruby, Cabernet, Cab Franc or Merlot varietals are used.

If you've never enjoyed Pineau before or after a meal, please do. You are missing out! For those who don't prefer overly sweet dessert wines, this should be a good fit. Pineau certainly can accompany a little pastry, tart, or ice cream dessert. But it is also delightful with foie gras, oysters, poached fish, goat cheese, Roquefort and even fine game. (Use your gut instinct on which - red or white - variety pairs best with each of these suggestions.) Just avoid consuming Pineau with any 'strong' flavored sauces or dishes, even as simple as olives. It'll taste a little funkity funk....

For Wine Blogging Wednesday I served the Domaine du Perat Or with apple pie two weeks ago. The fruits in the Perat were reminiscent of stewed peaches and ripe apricots. But it also offered a depth of flavors you'll find reminiscent of cognac (burnt caramel nuttiness) - without the burn.  Serve chilled, for optimal flavors.

I'm curious how well received Pineau still is in France these days... do you know? If you're from North America, is this post a throw back to days of old for you? Or is Pineau de Charentes a new one on you?

Wines for Fall, Portuguese style...

Stumbled across a wine lately that sang a familiar tune but offered  s o   m u c h   m o r e  than the same old same old? I find this happens when I least expect it - and often enough when the grapes involved in the winemaking process are local, or native to the area from whence they're grown.  We talked about Zweigelt from Austria not that long ago. We also talked about the fun I had at the ViniPortugal wine dinner I attended. Perhaps one day we'll also talk about wines from Hungary.  Each of these parts of the world offer tremendous value and a chance to tromp, ok - taste, through local offerings you likely can't pronounce. (Fortunately you don't have to be able to say the grapes' name to enjoy the wine!)

Today I want to introduce you to (or remind you about) a big white perfect for fall - or even one that can carry you through the winter! It is the (drum roll please!) 2007 Esporao Reserva White.  This wine makes me want to crank out pot after pot of butternut squash soup and pan after pan of roast chicken with fresh herbs (and garlic). The winemaker blends three grapes: Arintho (which you know I just adore for it's fresh minerality); Roupiero; and Antao Vaz. Half of the grapes are fermented in stainless steel and the other half in American oak. When the winemaker is satisfied, all three are blended together. Remember that the Esporao enterprise operates out of the Aletejo region, which is in the Southcentral part of Portugal where it is dry and hot. Such conditions are perfect for growing ripe, ripe grapes. This means the fruit in the wine is front and center, doing a happy little dance in your glass.

From the Esporao Rsv White, expect peach and melon fruit, terrific minerality and a robust, full-figured wine with very round edges. You may even be tempted to think of this wine as a slightly more interesting Chardonnay, without overbearing oak but a creaminess that simply delights your taste buds.  Go ahead... step outside your usual wine-buying habits and pick up a bottle! This wine surely offers a fun spin on something comfortingly familiar.

What's the last bottle you enjoyed for its familiarity - but complexity?

Wines for fall: don't forget about white blends!

White wines aren't just a summer thang. (One of the best turkey wines is actually Pinot Gris from Alsace or Oregon!) And this time of year it can be really fun to expand your white wine horizons by looking into fabulous white blends. Think of old favorites like Evolution 9. Conundrum. Luna Freakout. The list goes on and on! The trick is finding fun white blends that have a little extra oomph to get you through the colder nights. A little residual sugar might not hurt either (think Anne Amie Cuvee Amrit!). Since last week we talked about the awsome red blend SNAFU put out by the Local Wine Company, its only fair for me to let you in on the goodness that is their white wine blend: '06 JuneHog Oregon White. Yum. Oh wait, but I'm getting a bit ahead of myself...

Ever heard of Mueller Thurgau? Mueller is another one of the man-made varietals we've talked about lately. Back in the late 19th Century Dr. Thurgau created this hybrid varietal. His goal was to create a grape with the intensity of Riesling but with the ability to ripen earlier; he used Sylvaner to achieve the latter.  He didn't quite get an A+ on his project, but he didn't do too badly either. Mueller wines are fruity, but low in acidity. They are medium sweet, too, and very smooth.  This varietal makes up the greatest component of the JuneHog, coming in at 33% of the wine's juice.

The next largest component of the JuneHog is Gewurtztraminer, or the "spicy white grape" that actually got its start in Traminer, Italy, but happens to have a German name. Go figure! Gewurtz is sweet, spicy, fruity, full-figured and has gorgeous floral aromas. (Trade "secret": Gewurtz is actually sweeter than Riesling!) This grape brings 22% of the juice to the JuneHog blend.

The third largest component of this fun blend is Pinot Gris (21%). Recall from earlier posts Pinot Gris is the genetic mutant of Pinot Noir. Alsatian-style Pinot Gris is full bodied and offers ripe-fruit sweetness on the palate.  These wines are down right lovely on their own, let alone in a blend!

Pinot Blanc clocks in at 16% of the June Hog blend, which gets finished off with just a touch of Riesling (5%, if I've done the math right). I'm not sure how much time we've spent on Pinot Blanc together. But the thing to know is when winemakers don't oak it, or stir it on the lees or otherwise "interfere" with it, PB offers terrific apple and almond flavors. As such, it can be one of the softest yet lightest (read: high acid) white wines on offer. A treat on their own and perhaps even better in some blends.

What do all these various components mean for the JuneHog experience? Let's put it this way: this is the wine I want to drink on a cool fall day when I'm sitting in my Adirondack chair on some beach or even on my front porch - glass of wine in hand, a blanket at the ready and my book propped on my lap. Something mouthfilling yet clean you don't have to think twice to enjoy. Warm sun, crisp air, relaxation. (Snacks optional - but with this wine you won't go wrong with the pairing you choose!)

What's your favorite fall white (blend) this year?

wines for fall: the fiesty and fabulous!

Today the rain and leaves are swirling and the sun isn't due to show itself.  On burly fall days like these, there's nothing better than an awesome bottle of wine to hunker down with and lift your spirits! The last few weeks I've broken down the nerdier nuances of cool red varietals perfect for fall. While fabulous on their own, sometimes the best of the best are actually blends of a few - or several - different grapes. Given the circumstances outside my office window, it's only appropriate that we start exploring these finds with the 2005 SNAFU red blend.

SNAFU? Yep! That would be translated as Situation Normal All F***d Up. This wine is the brainchild of both Paul Moser (Winemaker) and the Local Wine Company, a group dedicated to bringing us some of the coolest blends from the Pacific Northwest and California. I get the sense that the Chicago-based wine geeks at LWC get an idea for a wine and then send their general, and no doubt entertaining, musings to one of the folks in their winemaking contingency....

I can't help but think for the 2005 SNAFU red wine the LWC Powers That Be gave Mr. Moser notes that said something like, "we want a wine with tremendous chutzpah that sources as many grapes from as many subregions in California as possible - and still maintains a sense of place.... You know, the wine you want to come home to at the end of a long day that reminds you of something familiar, but gives you a little something more, too."  Moser did their 'request' justice, though from the sounds of it, what's tucked inside that bottle wasn't necessarily what was originally planned; they did call it SNAFU, after all!

SNAFU is a blend of 42% Petite Sirah (the monster grape) & 33% Cabernet Sauvignon, with 8% Merlot and Syrah, 6% Zinfandel and 3% Petite Verdot (the late-bloomer on the playground this fall). What's noteworthy about this wine is how well each of the grapes in this blend harmonize. It's tremendous, in fact! It's greatest component, Petite Sirah, is cold soaked for four days and then pressed to concentrate the fruit. This technique offers the wine fabulous depth (that "oomph" and backbone we spoke about earlier), but manages how much tannin (dryness) remains in the final product. The Cabernet, also cold pressed, offers classic flavors of currant, black fruits, and spice. I argue the Merlot contributes a softer, more elegant edge, and brings home the (similar) fruit flavors you get from the Cab. The Syrah adds a touch of earthiness and herbaceousness; the Zin provides berry sweetness, and the Petit Verdot offers its color and floral aromatics.

I know I don't offer my own wine notes that often on this site, but I do have quite a bit of fun writing them for myself and my clients and their guests. Here's what I came up with the last time I gave this wine a whirl!

This wine's name says it all: Situation Normal... and it is wonderful as a result! This is a killer blend of Petite Sirah (42%), Cabernet Sauvignon (33%), and other red varietals sourced from various vineyards throughout California. SNAFU opens with all the panache you can imagine, fresh blueberry and raspberry fruits explode onto the stage. Then you taste its earthier side, as if it had to take a quick walk through a wet forest to collect itself before the curtain went up. And yet it all comes together easily, delivering a well-executed, perfectly delightful performance. Buy your tickets to this show early!

What red blends are you a fan of this fall season?

Wines for fall: Mmmm... Malbec

I spend a lot of time in the shop hanging out in our Argentine/Spanish section. Not only do our customers gravitate to that area, but I found my first bottle of love from a non-US producer in that aisle: (Altos de las Hormigas) Malbec. I was hesitant to talk about Malbec in my mini series, Wines for Fall, because there are other grape varietals (e.g. Petite Verdot, Petite Sirah) that are lesser known and lesser consumed, but no less worthy of our attention this time of year. But I realized there was no real reason to keep my personal favorite off the list - and at least once a week I introduce a customer to a bottle of Malbec, so that proves there are still some grasshoppers out there who need to know of this magical varietal!

Malbec is THE Argentine (red) grape of mass export to the US. (I tried to find the exact figure to back this up, but was unable to do so! Please feel free to comment below if you know the answer...). When I was first introduced to Malbec some years ago it was considered an 'up and coming' project in Argentina. The vines were still young (not that they aren't still now, but every year helps!) and so lacked depth, concentration and, key word, ripe berry fruit. The wines tended toward the more vegetal, or "green" flavor profile as a result. As a new wine-exporting/producing nation, there also existed a natural lack of funding, interest (from winemakers and consumers across the globe) and modern technology. These facts could make finding truly phenomenal Malbec a bit more of a challenge. In just the last 10-15 years or so however, the funding is there, Mendoza is better known and appreciated for its happy climate to grow Malbec, and even curious winemakers from all over the world are happy to jump on a plane and get in the fray.

The result? Malbecs of many shapes and sizes are in the US market offering a range of tremendous flavor.

I find it thrilling to help others navigate this range of possibilities. The undercurrant to Malbec tends to be: dark fruits (like the plumbs or blackberries you often find in Cabernet Sauvignon or Merlot); spice (sometimes simply black pepper, other times more exotic spices you may play with in the kitchen); earth (think outdoors, woodsy, wet soil or even a touch of saddle leather); gentle grip (not too dry, but evident tannin); and solid acidity (mouthwatering & food-friendly). What makes each (good, non-vegetal or bell-pepper tasting) Malbec fun to expore is which of these elements is/are more evidant and - most important - what role the winemaker has played in coaxing a truly lushy, soft, velvety (or not) mouthfeel.

I've come to know and love the softer, lusher Malbecs (Melipal makes a great example); the earthier style (I'm a fan of Nieto Rsv Malbec); or the berry-forward, unreserved, slightly more rustic basic level offerings like Altos las Hormigas (their Reserva is definitely bigger, bolder and more lush than their $10/bottle offering).

As for the Fall connection? Let's turn to food pairings, of course! But, wait, what's my rule of thumb on this again? Look to the culture from whence the wine came! So, let's also not forget Argentines consumes a LOT of beef. Throw that herb-encrusted steak on the grill and, well, I think your inner child will have no choice but to emerge. Then again... anything on the grill makes Malbec a great choice. Whenever I host a BBQ, I have a case on hand. Malbecs are approachable yet intriguing and ever-so worthy of grilled fare.

What's your favorite Argentine Malbec of choice? Or do you head to France, where this grape got its start, for a Cahors selection?

Wines for Fall, aka Wine Blogging Wednesday

Once again I find myself scribing another Wine Blogging Wednesday post so quickly, it feels, since the last. Fortunately this month's theme does not stray beyond the parameters of my own Wine Wednesday series of late: Wines for Fall. Russ at Winehiker Witiculture is October's host. Given his passion for the great outdoors and wine, it is no surprise he chose a linking theme: "Which wine will you pour in the great outdoors?" This may be the first theme I didn't even think twice about. For me, the Great Outdoors means a nice bike ride, a grassy knoll and  - if my romantic destiny is every fulfilled - a picnic blanket (with some fall leaves scattered here and there) and a bit of sweet bubbly.

Brachetto d'Aqui is one of the greatest forms of bubbly I have encountered. These wines, named for the grape used (brachetto) and the area from which they hail (the Piedmont, Italy DOCG, Asti), are perfect "Picnic Wines". Just two weeks ago I was sharing this theory of mine with a couple of colleagues. They couldn't have agreed more as we tasted Garitina's 2007 Brachetto d'Aqui release. And we thought 2006 was a good year for this wine. Hello, fresh, ripe, red raspberries and strawberries! Tiny, tiny, bubbles that funnel up to your nose bringing scents of baby roses and violets? Check! Mouthwatering acidity? Check! Gentle tannins to coax your desire for a gorgeous brunch spread?? Check! A sweetness that simply satisfies you??? CHECK!

I don't think Carrie ever unpopped the cork of this small production (aka special) wine with Mr. Big, Miranda, Charlotte or Samantha - but at least one of them should have. Lightly sweet, pink bubbly is the absolute perfect thing when a picnic blanket, red berries, peach tarts, marscapone or pastries are involved. Chocolate, well, now there's a match made in heaven, too. Friends or lovers could actually be considered optional it is so charming all on its own.

User-friendly tips: A traditional "champagne" cork is NOT used for this wine, much like the Moscato d'Asti I blogged about last WBW re: wine & politics. So make sure you have your corkscrew on hand. Champagne flutes are necessary only if you feel so compelled - no need to run out and buy any.

What's your outdoor wine of choice this fall?

the masked monster grape, aka wines for fall: petite sirah

What better way to continue our discussion about wines perfect for fall than to start the month of October with some banter about a monster wine? Petite Sirah (note the "i" in Sirah) is also a stealthy little operator, or the masked creature standing on your front steps in just 30 days time. Boo-ha-ha-ha-ha-ha!!! "What the heck is she getting at today," you ask with incredible anticipation and a smile dancing at the corners of your mouth?

Most people have never heard of this lesser known, somewhat cloak-and-dagger varietal. Petite Sirah is a test tube grape that actually got its start in the Rhone Valley of France. It is a cross between Syrah and Peloursin, and was originally named Durif, after it's human father. Dr. Durif developed the varietal in the 1800s to resist Powdery Mildew, to which Syrah is prone. Unfortunately being a tightly bunched varietal meant it wasn't equally resistant to gray rot. In the humid Southern Rhone this wasn't exactly a recipe for success.

Not to worry! California's drier climate provided just the breath of fresh air this varietal needed. Petite Sirah is a high-tannin, high-acid, darkly-purple grape varietal used to add structure (aka aging power), oomph (body) and/or color to other wines. So how/why the dramatic name change from Durif to Petite Sirah? It wasn't until the 1960s and 1970s that folks in California started to get particularly concerned with labeling wines per the varietals involved. And because the grape's characteristics so resembled those of Sirah, it was called Petite Syrah. (The longer story of it's confused genetic background and resolution by Dr. Meredith can be found here, via the notes of Dennis Fife of Fife Vineyards.)

So why is it so poorly known? For whatever reason - and I'm truly uncertain as to why - Petite Sirah is just not grown in major quantities. Something like 3200 acres of vines in California are considered Petite Sirah today. And so it is a cult wine. Many wine shops don't even carry it as a single varietal offering. And I don't think I've ever seen it as such on a restaurant wine list, either. But somewhere along the way I was introduced to this great monster of a wine. I enjoy it even more in the fall because it packs such a great punch - particularly when the grill is going (yea meat paired with highly structured, deeply flavored wines) and the night's are cooler (and a little something extra to warm you up never hurts)!

I'll spare you my own wine notes this post because I want you to really seek out one of these big, blackberry-fruited, peppery, single-varietal Petite Sirahs this fall. If your shop doesn't carry a single varietal offering, see if they can bring in Vinum Cellar's Pets Petite Sirah (~$12), the Peltier Station Petite Sirah (~$17) or the Mettler Petite Sirah (~$23). Once you taste these on their own you'll unmask this monster of a wine and better understand what this grape contributes when blended into wines like Trentadue's Old Patch Red or Owen Roe's Abbot's Table.

Do you enjoy this bold, inky, spicy red varietal? Which Petite Sirah is your fall pick?

Back to School, aka Wines for Fall: Petit Verdot

Now that it is fall again and I see kids heading off to school clearly trying to fit in while being their own person, I'm reminded there are some fun varietals out there that don't always get the attention they deserve. And there are some perfect ones for this time of year! Let's take a closer look... Petit Verdot is a grape varietal known for contributing great depth, color and florals to wines, but also has a reputation as a Johnny Come Lately.  This black-skinned grape has a tough time ripening without consistently warm enough temperatures. In Bordeaux where it is best known perhaps, relative cool temperatures more often prevail. There Petit Verdot doesn't fully mature until the end of October, too late to really start the fall school year with the other kids.

What other kids? Well, Petit Verdot is one of the top 5 (Noble) red grapes used in Bordeux reds, alongside the bigger players Cabernet Sauvignon, Merlot and the often smaller ones, Cabernet Franc and Malbec. No surprise, each of these grapes has an important role. Petit Verdot's most recognized (and perhaps critical) contribution is to the wine's structure or backbone, but I've noticed in print it doesn't get as much attention for some of its other attributes.

This will likely change soon enough. Case in point: my full appreciation for what Petit Verdot can contribute to its counterparts only came when I spent some time with it on its own.  And fortunately folks in California and Australia, where the warmer climates are much more conducive to this grape's maturation, are happy to give this varietal a chance to sing its own tune.

The Deen De Bortoli Vat 4 Petit Verdot is a great example of a wine destined for the head of the class as a fall favorite. This is a great BBQ wine.  It is super dark in color, almost like the ink spilling from your pen. If you missed your opportunity to pick up some fresh mint at the farmer's market, you have a second chance by taking in the nose of this wine. It is not at all shy about delivering dark berry fruit and some dark chocolate flavors on the palate, either. The firm tannins and acidity (there's that structure it's famous for!) give this wine just the food-friendly oomph you hope for when grilled meat's on the menu.

If you've never had a chance to experience this lesser known, (lesser established perhaps?), grape varietal on it's own, your homework is to do so this fall. For those of you who have had the luck of finding a bottle of the stuff, won't you share with the class?

wine blogging wednesday - a toast...

Wine Blogging Wednesday themes never cease to entertain me. This month they're a bit behind schedule, but then again, that seems to work with the theme... A Toast to the End of the Bush Era . I don't usually mix my politics and my wine, so I hope my readers will forgive this inadvertent aberration. In appreciation of your understanding, I will do my very best to keep my comments neutral and focus on the wine I selected this month for this special occasion. Have you ever had the absolute pleasure of drinking a Moscato d'Asti?

My love affair with Moscato d' Asti goes something like this... It doesn't matter if I'm celebrating something in particular and want to have something with a touch of bubbly. It doesn't matter if I've made a fabulous Thai dish or spicy curry for dinner. It doesn't matter if I just want a touch of sweetness after my meal, in lieu of "official" dessert. It doesn't matter if I'm heading out on a picnic (this concept is more of a fantasy for me than something I actually do, for some reason, but I know this would be a perfect wine for that also). And it doesn't matter if I'm settling in for another late-morning brunch watching Sports Center. These wines always scratch the right itch for me.

Northeast of Alba, in the mountain-enclosed region of Piedmont, Italy, you can find the signature grape Moscato turned into all of its magical, wine goodness called Moscato d'Asti. Technically Muscat Bianco is an ancient French varietal that goes by several different (similar) names - and is thought to be the oldest grape known to man (I just love that fact!). The practice of making this wine in a lightly bubbly, or frizzante (fizzy) style via the charmant or tank method began in the 1870. It is delicate, lightly sweet and gorgeously fruity. Winemakers must keep the alcohol low, with a maximum of 5.5% permitted by law. This means very little of the grape's natural sugar is convereted into alcohol and wine remains, you guessed it, naturally sweet! These wines are also stopped with a regular cork because the wine is under less pressure than other bubblies like Champagne, Cava or Prosecco. If you pick up a bottle you'll notice it is vintage dated (and meant to be drunk young and fresh). Drink it chilled and serve it in a regular wine glass. The bubbles are small and long-lasting on their own.

The wine I chose for this "assignment" is the 2006 Borgo Maragliano 'La Caliera' Moscato d'Asti. There is almost no information available on this wine, but fortunately I have a connection with the importer that allowed me to get an inside look...

La Caliera is made by the Galliano family who owns the 35 acres of vines on their property in the smallest DOC in Italy, Loazzolo (boasting 350 people). There is a long history and tradition in the area for making Moscato d'Asti, as I mentioned before. So while the Galliano's make other bubbly wines, this is their flagship. The name 'La Caliera' is actually a tribute to their neighbor, who was described as a generous, kind and warm-hearted woman with a noble and quiet character ~ that which is reflected in the old, limestone and marl vineyards on the property.

Smelling the wine makes you feel as though you've just entered a great, big garden. The wine offers unique aromas of fresh violets! As you take a sip, honey, peaches and apricot flavors dance on your tongue. Its trademark finish is lively, long and luscious and will leave your mouth watering from its vibrant acidity. Suffice to say, this is a wine every great leader should have in his/her repertoire. It delivers only sweet success! (How's that for neutral "political" commentary?!)