Desert Wines and Spirits

Saturday, March 29, 2008

4 to 6 pm
$5.00 per person

Home of: ExecutiveGiftService.com
611 S. Palm Canyon Drive, Suite #1, Palm Springs, 92264, 327-7701

This week we go to France for a visit to Bordeaux, Rhone, Ventoux, Loire and Provence.  Paul Chatterton will be here representing import company Maisons Marques & Domaines and leading us on a tour of these great wine producing regions.  Champagne house, Louis Roederer, is a big player in this portfolio after having bought up many properties throughout France in the nineties.

2005 Marc Brédif Vouvray, Chinon, Loire
$16.99
The history of the wines of Vouvray is directly linked to the religious history of Touraine.  From the 4th century, the monks owned most of the vineyards, including the best growths.  The cellars of Marc Brédif are among the biggest and most beautiful of the appellation.  The digging of these caves in the hillsides began in the 8th century, and have ever since offered perfect cold and humid wine storage conditions.  No oak is used in the winemaking of the Vouvray, so that the delicate perfume and fresh flavors of the Chenin Blanc grape blossom from the bottle.
2005 La Poussie Sancerre, Loire
$24.50
The exceptional vineyard site of La Poussie, with its natural amphitheater of an almost perfect semi-circle of 180°, makes it one of the most unique in the world.  Its origins can be traced back to the Capetians, as witnessed by a document dating from around 1040.  After temperature controlled fermentation, the wine remains on its lees and is blended after eight to ten months in the vats. It is a light, fruity, dry and vigorous Sauvignon Blanc, infused with the clay and limestone soil.
2006 Domaines Ott Les Domaniers Rosé, Côtes de Provence
$17.50
Domaines Ott was founded in 1912 by Alsatian engineer, Marcel Ott.  Today, the wineries, one in Bandol and two in Côtes de Provence, are owned and managed by Champagne producer Louis Roederer.  In this rosé, Cinsault is used for its finesse and fullness; Grenache to add warmth to the wine; and Syrah in small quantities to round out the wine, give color and a touch of licorice.  The wine shows aromas of peach and apricot with hints of white blossoms and spice.
2006 Delas Côtes du Ventoux
$9.50
Delas Freres was founded 160 years ago in the heart of the northern Côtes du Rhône.  In 1977, it was merged with Champagne Deutz, both of which were acquired by the Champagne House of Louis Roederer in 1993.  The grapes are Grenache (80%) and Syrah (20%)  After harvest, the Grenache grapes are fermented the traditional way in stainless steel tanks while being mixed daily to allow a soft extraction of carbolic acid.  The Syrah is barrel fermented in order to fully bring out its fruity aromatic power.  After malolactic fermentation, the wines are mixed and then preserved in stainless steel tanks, for six to eight months until bottled.  There is a dominance of red berries with a combination of power and freshness that carries over onto the palate.  There’s plenty of spicy richness on the palate, even some light tannins to help rein in all that fruit.
2005 Delas Crozes-Hermitage, Rhone
$18.79
The appellation of Crozes Hermitage is the largest in the northern Rhône valley, covering nearly 2,100 acres.  The region consists of primarily Syrah grapes that are aromatic, rich and full-bodied.  The fermentation of these grapes takes place at controlled temperatures of 82 to 90 degrees Fahrenheit in open concrete tanks.  After malolactic fermentation, the wine ages for 12 months; 30 percent in oak barrels and the remaining portion in large tanks, preserving the full fruit aromas.
2005 Château Haut-Beauséjour, Saint-Estèphe
$29.95
In 1992, Champagne house Louis Roederer, acquired and combined two Cru Bourgeois vineyards in the heart of the Medoc’s prestigious Saint-Estephe appellation: Château Picard and Château Beauséjour. Together, these properties make up what is now called “Château Haut-Beauséjour.”  The wine shows red- and black-berry fruit, with notes of stewed apples and jam overlaid by elegant hints of wood and aromas of spice and tobacco.  On the palate, the taste is very slow to develop but remains elegant without a trace of hardness or dryness, and a finesse and elegance that echo the nose. This is sure to be a fine, long-lived wine and already is quite exceptional; especially in value.

Saturday, March 22, 2008

4 to 6 pm

$5.00 per person

Home of: ExecutiveGiftService.com

611 S. Palm Canyon Drive, Suite #1, Palm Springs, 92264, 327-7701

Although many varietals would pleasantly support an Easter dinner, I thought it would be instructive to choose one varietal, Chardonnay, and offer a stylistic comparison. There are many ways to render a varietal; light to heavy and delicate to bombastic. Here is a line-up of Chards that will provide balancing accompaniment to most menus, especially if the meal is being served midday, with temperatures in the eighties.

The following week we go to France for a visit to Bordeaux, Burgundy, Rhone, Ventoux, Loire and Bandol. Paul Chatterton will be here representing import company Maisons Marques & Domaines.

2006 Pavilion Chardonnay, Napa

$9.99

The wines for Pavilion are crafted by Brian Mox and Larry Levin, both who are among the most experienced winemakers in the Napa Valley. Their resumes include a who’s who of Napa giants. This wine was barrel aged in French oak and shows aromas of pear, vanilla, and toasty oak with hints of white peach. Ripe fruit flavors of pear, caramel apple and melon lead to a long soft lingering finish. The balance of this lush medium bodied wine makes it a pleasure to savor on its own or enjoy with a wide variety of foods.

2006 Tormaresca Chardonnay, Puglia, Italy

$9.99

The vineyard for this wine lies near the Adriatic Sea off of Italy’s heel. The name itself refers to the towers that line the coast. The grapes are fermented in barriques, after inoculation with a special yeast, and then allowed to proceed with the malolactic fermentation. After ageing for about 3 more months in barrique, the wine is moved to Inox tanks at a controlled temperature, where it goes through the fining process until ready for bottling. The fruit element is towards the exotic end of the spectrum, but with good minerality and bracing acid. Citrus, pear and pineapple notes round out the experience.

2006 Edna Valley Chardonnay, Paragon, San Luis Obispo Co.

$9.99

Edna Valley uses the processes of barrel fermentation, malolactic fermentation, lees stirring and aging in new oak barrels to achieve the desired balance. The wine has smoky aromas of vanillin oak and sweet spice balanced by white peach, pineapple and citrus notes. On the palate, full, round flavors of white peach and citrus are accompanied by a subtle minerality on the long finish. Serves well with creamy pastas, baked sea bass, seared scallops, roast chicken with lemon and herbs and, yes, roasted pork as well.

2006 Jacuzzi Family Vineyards Chardonnay, Sonoma

$13.99

The fruit for this blend is sourced from three vineyards. The lion’s share came from their Sonoma Coast vineyards with their Los Carneros Vineyard on the home ranch providing much of the rest. A small lot of grapes come from Knight’s Valley, the warmest Sonoma County appellation, to complement the cool area grapes. After cold fermentation and settlement, the wine bypasses oak contact and proceeds directly to bottle. Pears and grapefruits are the dominant characteristics of this flavorful and medium-bodied Chardonnay. Serve with grilled salmon or roasted chicken.

2004 Steele Chardonnay, Bien Nacido Vineyard, Santa Barbara

$19.95

In 1991, Jed Steele made the decision to produce his own label and is now entering his fifth decade as part of the California wine business. Bien Nacido is a well-known vineyard in the Santa Maria Valley. The wines are typical of Santa Barbara with lots of tropical fruit aromas and flavors. The wine received a 92-point rating from Wine Enthusiast Magazine: “Plenty of richness here, mangoes, pineapple custard, Key lime pie, not to mention smoky, caramelly, butterscotchy oak, but there’s also a streamlined, sleek minerality that leaves a lip-smacking steely feeling behind. Part of that is acidity. Really fine wine.”

2005 Byron Chardonnay, Santa Maria Valley

$19.95

The wine was 100% barrel fermented with 100% malolactic fermentation. Additional layers of complexity were achieved through sur lie aging and weekly hand stirring of the barrels known as batonage. This wine combines vibrant fruit character with a rich texture and a silky finish. Aromas of orange blossom, pear and hazelnut are accented by hints of mineral and toasty oak. On the palate, the wine is well balanced with traces of peach, mandarin orange and toasty spice with a long, lingering finish.

Saturday, March 22, 2008

4 to 6 pm
$5.00 per person
Home of: ExecutiveGiftService.com
611 S. Palm Canyon Drive, Suite #1, Palm Springs, 92264
327-7701

Although many varietals would pleasantly support an Easter dinner, I thought it would be instructive to choose one varietal, Chardonnay, and offer a stylistic comparison. There are many ways to render a varietal; light to heavy and delicate to bombastic. Here is a line-up of Chards that will provide balancing accompaniment to most menus, especially if the meal is being served midday, with temperatures in the eighties.
The following week we go to France for a visit to Bordeaux, Burgundy, Rhone, Ventoux, Loire and Bandol. Paul Chatterton will be here representing import company Maisons Marques & Domaines.

2006 Pavilion Chardonnay, Napa
$9.99
The wines for Pavilion are crafted by Brian Mox and Larry Levin, both who are among the most experienced winemakers in the Napa Valley. Their resumes include a who’s who of Napa giants. This wine was barrel aged in French oak and shows aromas of pear, vanilla, and toasty oak with hints of white peach. Ripe fruit flavors of pear, caramel apple and melon lead to a long soft lingering finish. The balance of this lush medium bodied wine makes it a pleasure to savor on its own or enjoy with a wide variety of foods.

2006 Tormaresca Chardonnay, Puglia, Italy
$9.99
The vineyard for this wine lies near the Adriatic Sea off of Italy’s heel. The name itself refers to the towers that line the coast. The grapes are fermented in barriques, after inoculation with a special yeast, and then allowed to proceed with the malolactic fermentation. After ageing for about 3 more months in barrique, the wine is moved to Inox tanks at a controlled temperature, where it goes through the fining process until ready for bottling. The fruit element is towards the exotic end of the spectrum, but with good minerality and bracing acid. Citrus, pear and pineapple notes round out the experience.

2006 Edna Valley Chardonnay, Paragon, San Luis Obispo Co.
$9.99
Edna Valley uses the processes of barrel fermentation, malolactic fermentation, lees stirring and aging in new oak barrels to achieve the desired balance. The wine has smoky aromas of vanillin oak and sweet spice balanced by white peach, pineapple and citrus notes. On the palate, full, round flavors of white peach and citrus are accompanied by a subtle minerality on the long finish. Serves well with creamy pastas, baked sea bass, seared scallops, roast chicken with lemon and herbs and, yes, roasted pork as well.

2006 Jacuzzi Family Vineyards Chardonnay, Sonoma
$13.99
The fruit for this blend is sourced from three vineyards. The lion’s share came from their Sonoma Coast vineyards with their Los Carneros Vineyard on the home ranch providing much of the rest. A small lot of grapes come from Knight’s Valley, the warmest Sonoma County appellation, to complement the cool area grapes. After cold fermentation and settlement, the wine bypasses oak contact and proceeds directly to bottle. Pears and grapefruits are the dominant characteristics of this flavorful and medium-bodied Chardonnay. Serve with grilled salmon or roasted chicken.

2004 Steele Chardonnay, Bien Nacido Vineyard, Santa Barbara
$19.95
In 1991, Jed Steele made the decision to produce his own label and is now entering his fifth decade as part of the California wine business. Bien Nacido is a well-known vineyard in the Santa Maria Valley. The wines are typical of Santa Barbara with lots of tropical fruit aromas and flavors. The wine received a 92-point rating from Wine Enthusiast Magazine: “Plenty of richness here, mangoes, pineapple custard, Key lime pie, not to mention smoky, caramelly, butterscotchy oak, but there’s also a streamlined, sleek minerality that leaves a lip-smacking steely feeling behind. Part of that is acidity. Really fine wine.”

2005 Byron Chardonnay, Santa Maria Valley
$19.95
The wine was 100% barrel fermented with 100% malolactic fermentation. Additional layers of complexity were achieved through sur lie aging and weekly hand stirring of the barrels known as batonage. This wine combines vibrant fruit character with a rich texture and a silky finish. Aromas of orange blossom, pear and hazelnut are accented by hints of mineral and toasty oak. On the palate, the wine is well balanced with traces of peach, mandarin orange and toasty spice with a long, lingering finish.

Saturday, March 15, 2008

4 to 6 pm
$5.00 per person

ExecutiveGiftService.com
611 S. Palm Canyon Drive, Suite #1, Palm Springs, 92264,

760-327-7701

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This Saturday we will be visited by Katie Finn of Epic Wines who will lead us in a discussion of Spanish wines from C.V.N.E., which stands for Compañía Vinicola del Norte de España (The Northern Spanish Wine Company), one of the best-known producers in the Rioja. Cvné, is situated in Haro where the oldest wineries of Rioja Alta established themselves, for the main reason of transporting their goods to the port of Bilbao. In 1879, two brothers decided to set up a business in the recently flourishing trade of the wine business. La Cuné, as it is commonly known in Haro, is made up of a group of buildings, mostly from the 19th century and arranged around a courtyard surrounded by pavilions for the purpose of wine production, aging, and bottling.

nv Paul Cheneau Brut, “Lady of Spain”

$9.99
Cava was first introduced in 1872 and, by the turn of the century, cava was the wine of choice among the chic patrons of Barcelona’s elegant art nouveau cafes and cava bars. As a tribute to the fashionable ladies who made cava so popular, Paul Cheneau introduced the “Lady of Spain”. This Penedés sparkler is straw colored with greenish tints, shows steady effervescence, small bubbles and a gentle crown. The bouquet has a clean and elegant fruity aroma with hints of toast and yeast in the background. On the palate it is appetizing, fruity, well structured, rich and mature with a touch of honey, almond and a trace of dried herbs. The long finish includes a slightly toasted background flavor with pleasant traces of lees. The grape varieties in the blend are Macabeo (47%), Xarello (33%) and Parellada (20%).

2006 Monopole Blanco Seco

$17.50
Monopole was created in 1915 to change the style of rustic and oxidized wines formerly produced in Rioja from the Viura grape variety. Cold skin maceration produces excellent aromatic extraction and after pressing, fermentation is carried out at cold, controlled temperatures in stainless steel tanks, to retain aromatic freshness. There are citrus and floral aromas, along with some grapefruit and orange blossom. The wine is fine and elegant on the palate with ripe citrus and mango and a balanced acidity, creating a long fresh, appealing finish.

2006 Cune Rosado

$9.99
The grapes are held in stainless steel tanks at low temperature to prevent the start of fermentation. The juice is removed (saignée or bleeding) from the solids after around 24 to 48 hours, once the proper color is determined. The fermentation is then carried out without the presence of seeds or skins at a controlled temperature for around 8 days to obtain the required fruit levels in the wine. The wine displays ripe summer fruit & herbaceous notes on the nose continuing onto the palate and a long complex finish. The varietal blend is Tempranillo (80%) and Garnacha (20%).

2004 Cune Crianza

$17.50
Fermentation took place in stainless steel tanks at approximately 80oF to retain varietal aromas. After fermentation the wine was transferred to American oak casks where it remained for at least 12 months, with regular rackings to develop its finesse. It has a nice elegant mouth feel, yet is very lively, with some spice notes and a very balanced acidity. The grape varieties are Tempranillo (80%) and the rest a blend of Garnacha Tinta & Mazuelo.

2000 Viña Real Reserva

$35.00
After stainless steel fermentation, the wine is transferred to a mix of American and French oak casks to mature, for up to 2 years, before being bottled. Once bottled, it remains in cellar to continue its maturation prior to release to the market. There is good intensity on the nose, with ripe fruits, warm spices and elegant toasty oak. The palate is rich and velvety, with good acidity and tannin. The vanilla from the oak is beautifully married with the raspberry fruit of the Tempranillo producing a fine, rich, complex palate and long finish. The wine is balanced now, but has potential to improve.

2000 Contino Reserva

$48.00
After stainless steel fermentation, the wine was given maceration time of 15-20 days prior to entering into the malolactic fermentation, and then transferred into a mixture of French and American oak barrels, for a nice 2 year rest. Once the wine is bottled, it is aged a further year in bottle prior to being released. You will experience an explosion of ripe berry fruits with hints of licorice and balsamic notes countered by an elegant touch of oak.

Saturday, March 8, 2008

4 to 6 pm
$5.00 per person

Home of: ExecutiveGiftService.com
611 S. Palm Canyon Drive, Suite #1, Palm Springs, 92264, 327-7701

In the wine world, what says “California” more than Zinfandel? It was not the first grape to have been brought here from the old world, but it is indeed the oldest of the varietals in vineyards still living and producing. Variations in style range from rosé and white Zinfandels through the spectrum to clarets and powerhouse reds, then on to port or late harvest styles. Today we will taste claret to high-extraction reds from the various production areas of the state.
Next Saturday, the 15th, we will be visited by Katie Finn of Epic Wines who will lead us in a discussion of Spanish reds from CUNE, which stands for Compania Vinicola del Norte de Espana, one of the best-known producers in the Rioja.

2006 Alexander Valley Zinfandel, “Sin Zin”, Sonoma
$14.99
Sin Zin is one of the most highly recognized wines from the Alexander Valley and the winery that bears the valley’s name. There are the typical notes of boysenberry and wild strawberry along with some crushed black pepper. This vintage is a touch darker and richer than some previous versions, most likely due to the addition of a small amount of Zinfandel from the Dry Creek Valley to the blend before the wine was aged in French and American oak.

2004 Norman Vineyards Zinfandel, Paso Robles
$15.50
Norman Vineyards is a small family owned winery in the hills west of Paso Robles on California’s Central Coast. The family has been growing grapes there for over 30 years, and making wine for over 15. Delicate, fruity aromas of blueberry and cassis mingle with spicy notes of sage and mint. The wine is full-bodied with intense fruit, and the lengthy finish is mouth-coating with caramel and chocolate flavors. Perfect with grilled beef or pork, it can also stand alone as an apéritif.

2005 Jake-Ryan Cellars Zinfandel, Bald Mountain, Napa
$25.00
Located 1900-2100 feet in elevation, this vineyard is dry-farmed and terraced to accommodate the altitude and steep slopes of the mountain. Temperatures tend to be cooler than in most parts of Napa Valley; however, the vineyard is generally clear and sunny when the Valley is blanketed with fog. This Zin is bursting with aromas of cherry, raspberry and blackberry, with some integrated caramel and vanilla notes. In the mouth there are flavors of ripe cherry, rhubarb, and blackberry preserves with cedar and spice characteristics adding a punch of complexity and personality.

2004 Joel Gott Zinfandel, Dillian Ranch, Amador County
$22.75
In 1996 Joel drove up to the foothills of Amador County to visit family friend and veteran vintner Tom Dillian. He came back to Napa Valley with his inaugural harvest. The mineral-rich, red soils of Amador County and the relatively longer growing season make this a wine that is unique in its depth and concentration, exhibiting classic Zinfandel red fruit and spice aromas. Look for rich black cherry, roasted plum, raspberry, and spice aromas. In the mouth it is full-bodied with sweet tannins on the palate. Balancing the juicy ripe fruit, are mocha and spice flavors.

2004 Edmeades Zinfandel, Ciapusci Vineyard, Mendocino Ridge
$26.95
In 1878, Italian immigrant, Antonio Ciapusci, planted what is now the oldest vineyard in Mendocino County. Indeed, it is but a couple of years behind the oldest vineyard in California, the Grand Pere, in Amador County. Dried cranberries, cherries, pepper, boysenberries, and even stone fruits are part of the aromas ensemble. Layers of new French oak lead into the depths of the wine, framing nicely the rich, thick mélange of spices and berries.

2004 Rosenblum Zinfandel, Planchon Vineyard, San Francisco Bay
$24.00
Rosenblum Cellars was founded in 1979 in a warehouse in Alameda where the wine continues to be made. A second tasting room was added in Healdsburg, Sonoma County to give the company exposure in the wine country. The wine begins with chocolate and black currants at first sniff, with vanilla bean and smoky sweetness in both nose and flavor. This is a fleshy tannic wine that will work best with savory meats and stews, or with walnuts and cheeses.

Saturday, March 1, 2008

4 to 6 pm
$5.00 per person

Home of: ExecutiveGiftService.com
611 S. Palm Canyon Drive, Suite #1, Palm Springs, 92264, 327-7701

Cabernet Sauvignon reigns supreme in the Napa Valley, yet other counties produce some fine examples of the varietal. In the Napa Valley there are distinct variations, but throughout the rest of California, the variations become more apparent. This is a good opportunity to explore the varietal as it is expressed in the several major Cab producing areas, along side that of Napa. As a change of pace, we will conclude the event with a honey wine from Ireland: Bunratty Mead.

2004 Sly Dog Cellars Cabernet Sauvignon, Lake County
$14.99
The Red Hills District of Lake County is noted for red gravely loam soils which allow deep root penetration to help produce small flavorful berries with succinct fruit flavors. Hot summer days and cool nights constitute a perfect weather climate that contribute to fruit forward, well balanced and flavorful wines. The bouquet of this wine suggests raspberries and dried rose petals. The flavor profile includes red raspberries, currants and anise with oak flavors of vanilla and white pepper.

2005 Galante Vineyards Cabernet Sauvignon, Carmel Valley
$19.95
The Galante Family has a long history in the Monterey area. Owner Jack Galante’s great grandfather, J.F. Devendorf, was the founder of the town of Carmel. In 1969, Jack’s parents purchased a 700-acre cattle ranch in rustic Carmel Valley. While still maintaining a working cattle ranch, the Galantes, in 1983, began growing premium grapes on their property, specializing in Cabernet Sauvignon. In 1994, Jack Galante decided to build a winery which now produces three separate bottlings of Cab. This, the Rancho Galante, recently won a Gold Medal at the San Francisco Chronicle Wine Competition.

2002 Kunde Estate Cabernet Sauvignon, Sonoma Valley
$19.99
First planted in 1879 by viticultural pioneers James Shaw and Captain John Drummond, with imported cuttings from Chateaux Margaux and Lafite Rothschild, the Kunde estate is comprised of 800 acres planted with vineyards stretching for two miles along scenic Sonoma Highway in the Valley of the Moon. This wine shows aromas and flavors of fresh black cherries with added nuances on the palate of rich chocolate, mushrooms, coffee, and velvety tannins.

2003 Eden Canyon Cabernet Sauvignon, Paso Robles
$29.95
The Villamin family vineyard consists of dry, steep hills at 1,800’ elevation. The vines are warmed by sandstone, granite, and Franciscan rock and by the sun’s heat averaging 90+ degrees in the summer. The cool nights balance out the hot days and produce wines that show a sweet plum nose. The flavors begin with strawberries, nutmeg, blueberries,
black currant, caramel, and a sandstone minerality. The wine ends with smooth tannins, bittersweet chocolate, and butterscotch.

2002 Schweiger Vineyards Cabernet Sauvignon, Napa Valley
$35.00
Fred Schweiger’s property on Spring Mountain consists of 61 acres at an elevation of 2,000 feet (above the fog line). It features rich volcanic soils and unique microclimates particularly favorable for Cabernet Sauvignon. The nose of the wine is lively with essences of berries, plum, and toasty oak. The sweet, supple entry builds into a deeply intense middle, followed by a pleasant, velvety, lingering finish.

Bunratty Meade
$24.50
Mead can be traced back to many centuries before Christ. It became the chief drink of the Irish and was often referred to in Gaelic poetry. Bunratty Meade is a traditional wine, produced from an ancient Irish recipe of pure honey, fruit of the vine and natural herbs. It’s a medium sweet wine, with a wide taste appeal. As the drink of the ancient Celts, Mead derives much of its appeal through Irish Folklore. It was believed that mead was essential for sending off the bride and groom after wedding. The couple was provided with enough Mead to toast each other for a month after their wedding, hence the term “honeymoon”.