2003 Lagrezette Malbec Cahors Zette Review Date - 12/1/2008 Score - 88 Tasting Note: Now associated by many consumers with Argentina, Malbec, originally a Bordeaux grape, is one of the major grapes of Cahors, which lies east of Bordeaux in some of France’s prettiest landscape. This Malbec is from that zone. A medium- full-bodied red wine with inky deep color, “Zette” is exclusively produced for the American market, and indeed could be taken for a so-called “New World” wine. Its upfront lush fruit showcases very ripe dark fruit characters—blackberry and black plum. Ripe, soft tannins frame a well-integrated fruit-oak profile. Fermentation is in steel tank; then the wine ages for 12 months in French oak. This is not designed for long-term cellaring, as are most Cahors wines. Nice value. The domaine dates at least to the turn of the 16th century. Foods: grilled beef or lamb steak, veal chop, roast duck, game (feathered and furred), dark chocolate. Georgia Distributor: Grapefields $15.00 2004 Ribera Del Duero Urban Oak Review Date - 12/1/2008 Score - 93 Tasting Note: Full-bodied red wines don’t have to be jawbreakers. They can conserve elegance, finesse and be champions of food. Full-bodied Spanish red wines are especially gifted at this balance of weight and finesse, as this wine exemplifies. Its deep, dark, opaque purple red color portends a substantial palate, and this is no exception. There’s a fair sensation of heat from at least mid-palate forward, but the fruit is substantial and overcomes the alcohol. Aromas begin with plums, some fresh fig and rich dark fruits, suggestions of spicy, fleshy dark fruits, not unlike baked pastry would. Fresh dark fruits inform the palate with a generosity and richness that enables serious enjoyment. Plenty of oak, but it’s so well integrated, I can’t complain. Tannins are firm but far from aggressive. Grape type: Tempranillo, or, as it’s called in Ribera del Duero, tinta del país. Great value. Foods: Prime rib; grilled steak or lamb; roast pork loin; roast chicken, duck or Cornish hen; smoked meats; furred and feathered game; sautéed mushrooms, firm, aged cheeses. Georgia Distributor: Prestige Wine Wholesale $15.00 2004 Beaucanon Cabernet Franc Napa Valley Review Date - 12/1/2008 Score - 90 Tasting Note: What is Cabernet Franc? Besides being a parent (with Sauvignon Blanc) to Cabernet Sauvignon, Cabernet Franc is a Bordeaux variety used typically as part of the blend, although it plays a major role in some (notably Château Cheval Blanc and Château Ausone, St. Emilion’s two Premier Grand Cru Classés). Interestingly, the folks behind Beaucanon Estate, the de Coninck family, also hail from St. Emilion, in Bordeaux. This wine is a medium-bodied red wine with a lovely purple/red color. Initial aromas heap black fruits and a hint of raisin, which lead to a similar palate experience. Emerging in the finish is a hint of coconut, sure sign of American oak. Mellow tannins frame the substantial fruit, and good acidity keeps the wines fruit fresh tasting through the finish. Fruit, oak and tannin are very well integrated. Foods: well-seasoned terrines; smoked meats; meat casseroles or pies (shepherd’s pie, meat pies such as empanadas, tourtière), well-seasoned lamb sausage (mergez, at DeKalb Farmers Market), dark meat turkey, veal meatloaf with mushrooms, caramelized onions and sun-dried tomatoes; duck; cave-aged Gruyère (wow!) and even dark chocolate, which admits the possibility of mole poblano. Georgia Distributor: Empire Distributing $25.00 2005 Kluge Estate New World Red Albemarle County Review Date - 12/1/2008 Score - 88 Tasting Note: What a shame Jefferson’s not alive for this one!!! Kluge Estate in northern Virginia blends Cabernet Sauvignon, Merlot and Cabernet Franc to craft a wine that could qualify as a Meritage if Kluge Estate chose to join the organization. This full-bodied, deeply colored dry red wine exhibits a bit of dill/herb on the aromas and flavors. There’s also a fair amount of toast and caramel on the oak-influenced aromas (toasty, caramel). On the palate are deep, dark fruit flavors—black currant, spice, chocolate and vanilla. Aging is done entirely in French oak, says the winery.. At the moment, the wine is young, tight and still in need of time to develop. We’d suggest cellaring for 2-5 years. If enjoying now, you’ll find it likes foods that showcase spice and smoke: Smoked liverwurst; peppered salami; chorizo, grilled ham steak; smoked pork with a mild tomato-based barbecue sauce (such as the one from Bobby & June’s Kountry Kitchen on 14th St.), smoked beef roast; pork chop with chili glaze; mild aged, firm cheeses; dark chocolate with some spice (chipotle pepper for instance). Georgia Distributor: Georgia Crown $25.00 2004 Yangarra Estate Cadenzia McLaren Vale Review Date - 12/1/2008 Score - 90 Tasting Note: GSM—that’s how Australia describes wines that blend the Rhône varieties Grenache, Syrah and Mourvèdre. Vinified mostly in French oak, this full-bodied dry red wine shows a medium-deep dark cherry red color. On the nose, there’s an initial scent of candied apple, but it evolves into vanilla, followed by spice and fresh dark fruits, especially plums. The alcohol is high (15%), so the finish is a little warm, but the generous fruit goes far to balancing it out. There’s a slight note of caramel on the nose and in the finish, indicating some use of American oak. But all is in balance. Serve cool, about 60ºF/15ºC, in large tulip-shaped glasses. Foods: aspic-covered liver pâté; roast turkey; grilled lamb shoulder steak; grilled hangar steak; shepherd’s pie or pot pie made with ground beef; picadillo; mild, aged cheeses; dark chocolate, which should bode well for mole poblano. Georgia Distributor: United Distributing $24.00 2005 Hauck Cellars Sonoma Cuvee Review Date - 12/1/2008 Score - 92 Tasting Note: You wouldn’t bake a cake or make any dish with a single ingredient, so why be held to that standard when it comes to “cooking up” a wine? Here we have a blend that leads with Petite Sirah, one of the early Cal-Ital winemakers’ favorites (they called it “Pets.”) After the Petite Sirah (48%) come Syrah (28%), Cabernet Franc (18%) and Zinfandel (6%). This medium- full-bodied red wine shows a deep, nearly opaque dark cherry red color. I love these aromas, which broadcast spice, black plum and black cherry. On the palate, these same characters pick up some cola notes in mid palate, and chocolate/cocoa notes in the finish. High alcohol, 15%, but the heat factor is well controlled. The finish is long and engaging. Proprietors are Greg and Jennifer Houck, Atlantans. So the only way you can get this wine is either at the winery or here. Nice work; good value. Foods: Smoked meats; lavish meat pies, dark meat turkey; rabbit or duck with prunes; broad pasta (pappardelle) with game, oxtail meat or lapin; prime rib; leg of lamb; grilled red meats; aged, firm, rich cheeses; dark chocolate (and therefore probably mole poblano). Georgia Distributor: Metro Premium Wines $26.00 2005 Chateau La Nerthe Chateauneuf du Pape Review Date - 12/1/2008 Score - 93 Tasting Note: Deriving its name from the “new” papal palace in Avignon (1309-1377), Châteauneuf-du-Pape, in the southern Rhône, is heir to the papacy’s fostering of viticulture in the area. The appellation produces full-bodied red wines from a blend of 13 permitted grape types, but Grenache leads the pack. The reds are long-lived wines, enduring typically a pair of decades if well cellared. Although known for their longevity, these reds also are delicious in their youth. That’s the case with this one, which comes from a property that goes back to the 16th century. Château La Nerthe’s 225 organically farmed acres are planted to vines that average 40 years. From the spectacular 2005 vintage, this wine shows a deep purple red color. Its aromas display spice, dark fruits—ranging from blueberry to black plum—and a slight hint of sweet tobacco. On the palate, supple tannins support a rich avalanche of dark fruits and spice. The superb balance and integration of fruit and other elements make this enjoyable in its youth, even as it promises pleasure in the future. Besides Grenache, other grapes include Syrah, Mourvèdre, Cinsault and others. Foods: Avoid strong spice or hot seasonings. Liver pâtés and rougher-textured terrines; gamy meats, rather than beef, such as lamb, dark meat turkey, smoked pork, game; root vegetable stews seasoned with country ham or pancetta; mild, but rich, firm, aged cheeses (splendid with cave-aged Gruyère). Georgia Distributor: Empire Distributing $50.00 2004 Edmeades Estate Zinfandel Mendocino Alden Ranch Vineyards Late Harvest Review Date - 12/1/2008 Score - 92 Tasting Note: Zinfandel is popular as a dry table wine, but it also can make exquisite dessert wines, or late harvest wines. Not fortified, late harvest wines are made from grapes picked, as the term indicates, late in the growing season when the grapes will yield high brix (sugar content measured at harvest), and thus are naturally high in alcohol. This example exceeds the 16% mark. While high in alcohol, the wine does not read “hot.” Aromas focus on spice, dried dark fruits and black cherries, while the palate enjoys raisins, plums and dark berry fruits. Spice notes (cinnamon, clove), resolved tannins, and a lingering pleasure-filled finish complete the experience. This medium-bodied dessert wine is just delicious. Serve small pours, about 2 ounces, in small tulip-shaped glasses. Cool room temperature is best. Foods: Dark chocolate cake with pecans (the one from JCT Kitchen especially); blue cheeses, nuts, fig-centered pastries, such as torta de higos, fruit cake, simple cookie. Georgia Distributor: United Distributors $15.00 2005 Buoncristiani OPC Claret Napa Valley Review Date - 12/1/2008 Score - 93 Tasting Note: Deriving its name from the “new” papal palace in Avignon (1309-1377), Châteauneuf-du-Pape, in the southern Rhône, is heir to the papacy’s fostering of viticulture in the area. The appellation produces full-bodied red wines from a blend of 13 permitted grape types, but Grenache leads the pack. The reds are long-lived wines, enduring typically a pair of decades if well cellared. Although known for their longevity, these reds also are delicious in their youth. That’s the case with this one, which comes from a property that goes back to the 16th century. Château La Nerthe’s 225 organically farmed acres are planted to vines that average 40 years. From the spectacular 2005 vintage, this wine shows a deep purple red color. Its aromas display spice, dark fruits—ranging from blueberry to black plum—and a slight hint of sweet tobacco. On the palate, supple tannins support a rich avalanche of dark fruits and spice. The superb balance and integration of fruit and other elements make this enjoyable in its youth, even as it promises pleasure in the future. Besides Grenache, other grapes include Syrah, Mourvèdre, Cinsault and others. Foods: Avoid strong spice or hot seasonings. Liver pâtés and rougher-textured terrines; gamy meats, rather than beef, such as lamb, dark meat turkey, smoked pork, game; root vegetable stews seasoned with country ham or pancetta; mild, but rich, firm, aged cheeses (splendid with cave-aged Gruyère). Georgia Distributor: Empire Distributing $40.00 2004 Fort Ross Pinotage Sonoma Coast Review Date - 12/1/2008 Score - 92 Tasting Note: Pinotage is a crossing of Pinot Noir and Cinsault accomplished in South Africa little more than 100 years ago. Now Pinotage is gaining ground elsewhere. At least three producers in California come to mind: Vino Con Brío (Lodi); Saint Gregory (Mendocino), and Fort Ross (Sonoma Coast). The noxious “band-aide” characters often associated with the grape are not inevitable, however, and modern South African winemakers work to minimize these characters, notably with long, cool fermentation. The judicious use of oak helps, too. This medium-bodied example from grapes grown at high altitudes shows a lovely opaque deep purple red color. Underlying its aromas and flavors is a fine blend of red fruits, such as red currant, sour cherry and elderberry. Its silky texture, supple tannins, well-integrated oak (French, mostly used), and long, fruit-filled finish are quite satisfying. Unfined and unfiltered, this one’s scarce as only 175 cases were made. Foods: This one loves to be paired with spice, such as gamy meats (especially lamb, duck) brushed with a spicy (but not wicked hot) dark fruit-based glaze, or even chicken wings with a mild Jamaican finish, smoked meats; mild, creamy, slightly aged brie, dark chocolate. I’d take a chance on it with a mild lamb or goat curry. And why not biltong and bobotie? Georgia Distributor: Avant Partir $29.00 2004 Olssens Pinot Noir Central Otago Jackson Barry Review Date - 12/1/2008 Score - 95 Tasting Note: Pinot Noir maniacs tend to fall into two groups: Those who like the forward red/black cherry fruit dominant Pinot Noir and those who prefer a more Burgundian style, more savory, with some mushroom cellar character, some forest floor. I confess to being a partisan of the latter camp. That stated, my fondness for this wine is understandable. In fact, I generally find to my liking Pinot Noir from not only Central Otago, but also Nelson and Martinborough (NZ) and Yarra Valley (AU). Why? They go with more foods. They’re more interesting on their own than the cherry-dominant sort. Nothing’s wrong with the other style; it’s strictly a matter of taste. This medium-bodied dry red wine introduces its singular character in aromas laden with dark fruits and fresh crushed herb, plus a mushroom note. Beautifully balanced, the palate integrates spicy oak, dark fruits and supple tannins. Extraordinary stuff in my view; but remember what my view is!!! Foods: liver pâtés; calves liver and onions; smoked pork chop; roast pork loin or tenderloin; grilled salmon; roast chicken, duck, turkey or Cornish hen; lamb. Georgia Distributor: Grapefields $34.00 1973 Vina Valoria Gran Reserva Rioja Alta Review Date - 12/1/2008 Score - 93 Tasting Note: Are there wines that in the middle of this economic meltdown still warrant brushing off one’s savings to spare extra dollars for a real winner? Absolutely. Older Riojas that have been properly cellared can return so much pleasure that when one has the opportunity to snag one this good, one should jump at it. The grape are Tempranillo (80%), Graciano (10%) and Mazuelo (10%), all traditional Riojano grapes. Medium-bodied, the wine shows a bright cherry color that still exudes youth, and the aromas belie the wine;s age, with fresh, ripe dark and red fruits showing throughout. On the palate, well-resolved tannins embrace the fruit, leaving a beautifully integrated sensation. Foods: Let the wine showcase here, and keep foods simple, focusing on leg of lamb, prime rib, duck, game (both feathered and furred), and roast pork. Georgia Distributor: Bacco Fine Wine $95.00