12 No. 5 - November
1 of 3 - Journal and tasting notes from visits to several
California wineries and vineyards.
again, I decided to travel around Northern California
with some folks from the Bay Area. The northern group
included: Bob Summers, Ken Zinns, Alan Rath, Eric Lundblad,
and Everett Bandman. Meanwhile, on the Central Coast,
Ken Zinns and Al Osterheld were aboard for the ride.
Thanks to everyone for your participation, and especially
to Bob Summers for bringing wines and making a lunch
for all of us to share. Those of you who couldn't make
it this time out, really missed a great road trip.
intention was to spend a couple of days in the Sonoma
Coast & Russian River area gathering material for
a journal and pictorial essay, and then try to cram
in six visits in Napa Valley, followed by two days Santa
Barbara County. I contacted several wineries, winemakers
and growers to start setting things up, and this determined
which days worked best for either Napa or Sonoma. From
there, it was all a matter of fitting in each of the
pieces for their respective appellations.
of the most instructive ways to sample wine is also
one that causes more than a little angst among winemakers.
The wines being sampled from barrel haven't finished
developing yet. Therefore, winemakers are often concerned
the wines may be misjudged or unappreciated by tasters
during this growth stage. Since
the tasting notes in this report contain many barrel
samples, please note that my impressions relate only
to the wine at its current stage of development.
COUNTY: Thanks to the many winemakers and winegrowers
for their hospitality. Adam Lee and Mike Officer were
more than happy to pop bungs and corks for us. A special
thanks to David Hirsch for his generous hospitality,
and to the Peays for making us feel so welcome. Thanks
also to Rick and Diana DuNah for their warmth and generosity,
and to Renae and Bruce Perry for inviting us into their
home. To Dan Goldfield, thanks for your patience, and
for the crazy ride. Finally, thanks to Bryan Dempsey
at Mirepoix for making our reservation work so well.
VALLEY: In addition to the many winemakers who opened
their doors to us, a very special thanks to Peter and
Willinda McCrea of Stony Hill. Their warmth and hospitality
had to be the highlight of the entire trip. Also, many
thanks to Thomas Brown, and to Tom & John Garrett
of Detert, and Doug Hill of Hill Family, and to Jocelyn
Pack of Jocelyn & Lonen for welcoming us into their
BARBARA COUNTY: Thanks to the many growers and producers
who entertained and instructed us. And thanks to Barry
Rossum for the barrel tour at Arcadian, as well as setting
up a terrific dinner at the Ballard Inn. A special thanks
to Chrystal and Steve Clifton and the Honea's for the
tour of Honea Vnyd, as well as the followup tasting
in Lompoc. Also, thanks to Kris Curran for coming back
to barrel taste us on the Sea Smoke Pinots. Thanks also
to Dave Corey for his tour of Alta Mesa Vnyd. And finally,
a big than you to Karen Steinwachs for her assistance
in setting up so many of the SB appointments.
October 31, 2004 - Russian River Valley
up a day early, Bob Summers and I had arranged to attend what the
promoters hoped would be the first annual 'Pinot
on the River' festival, being held at the Retreat
Resort and Spa in Guerneville. It seemed like the perfect start
to what I expected would be a fabulous week-long trip. It had been
raining the week before, but today was nice and sunny and just a
little warm - as perfect as it gets!
was an excellent group of wineries pouring at Sunday's event. I
ran into Greg Walter, one of the sponsors, and editor/publisher
of the Pinot Report, an
excellent monthy newsletter giving in-depth coverage of...you guessed
it, Pinot Noir. I was also able to spend time chatting with many
of the winemakers and growers, including brothers Nick and Andy
Peay, and Vanessa Wong, of Peay Vineyards. We were going to be visiting
the Peay Vineyards tomorrow as the last stop of the day - trying
to time it so we'd be there just before sunset. I mentioned to Nick
that we'd be coming from Hirsch Vineyards, and asked what time we
ought to leave Hirsch to get to his place before sunset. Well, there's
a shortcut that cuts about 20 minutes off the drive, but I don't
think David wants people using it, so I can't really tell you about
it, Nick said, apparently serious. But, maybe David will tell you,
he suggested. We've been there many times, he said (Vanessa made
the last few vintages of Hirsch's own bottlings), and either way,
the drive's beautiful. I filed this little tidbit away for future
up the tasting in the late afternoon, I headed off toward Healdsburg,
stopping once for a photo opp. Backing the car into a small closed
access road off River Road, I stepped out and walked over to a fence
to shoot a few pictures. As it turns out, I should have stayed in
the car. As I was returning to the car, I noticed my shoe felt funny
- like something was stuck to the bottom of it. Besides the leaves
and dirt, I'd managed to step into a pile of dog poop - from some
obscenely large canine (at least I hoped it was a dog).
You've got to love the countryside - pick-up after your dog rules
obviously don't apply out here! Scraping most of it off, I put my
shoes in the back, and drove barefoot back to town. To paraphrase
the old saying, 'no good photo opp goes unpunished.'
colors light a vineyard at sundown - River Road, east of Guerneville
checking into our motel rooms in Healdburg, Bob and I struck out
for dinner. First stop, the Bear
Republic, a nice brew pub located downtown. It looked like they
were going to be closing early due to the holiday (Halloween), but
we fast-talked one of the bar ladies into setting up beer/ale samplers
for each of us. There were 9 or 10 beers available, and at up 8%
alcohol each, we were glad to have been spitting out wine earlier
in the day. The Hop Rod Rye was great!
dinner that evening, Bob had suggested we check out Willi's
Seafood and Raw Bar a day in advance of our scheduled Monday
dinner with the rest of our traveling buddies. The place was great.
There were lots of smaller portions on the menu, and we were able
to order several dishes that paired well with the wines we brought
(1997 Sine Qua Non "The Complicator" Pinot Noir, a 1997
Ch. de Beaucastel Blanc). Especially satisfying were the Crispy
Calamari, the BBQ'D Bacon Wrapped Scallops, and the Hanger Steak.
November 1, 2004 - Santa Rosa, Sonoma Coast
early, Bob and I first drove over to Copain to pick up his recent
allocation. Since Carlisle is also based out of this facility, we'd
be coming right back here to meet with Mike Officer, after kicking
some barrels at Siduri. We headed over to meet with Adam Lee, where
Ken, Eric, and Alan joined us.
Siduri Pinot Noir - Ewald. Lots of sweet and sour cherry
aromas. Rich, balanced mouthfeel, long finish. Historically,
Dehlinger has pulled fruit from this property.
Siduri Pinot Noir - Olivet Grange. New barrel. Touches
of espresso accent the dark fruit. Full and chewy palate,
grepey flavors, very long finish.
Siduri Pinot Noir - Garys. 5c rootstalk. Seemed a bit
one-dimensional in nose and mouthfeel, moderate extraction.
Siduri Pinot Noir - Garys'. 3309 rootstalk. Richer in
mouthfeel, with a touch of citric quality in the mouthfeel.
Siduri Pinot Noir - Keefer. Rich in nose and mouth, with
lots of black cherry throughout. Light sweet-sour quality
on the palate, bit tart on finish.
Siduri Pinot Noir - Rosella's. Pommard clone. Sweet black
cherry nose. Rich and chewy mouthfeel, and long finish.
Siduri Pinot Noir - Cargasacchi. Slightly minerally and
brooding in nose and mouth, with dark fruit, loam and a touch
of herb. Very chewy on the palate, long lingering finish.
Siduri Pinot Noir - Clos Pepe. Slightly bright in nose
and mouth, with a dense streak of sweet earth or loam throughout.
From 3/ton/acre - up for .67 ton in '03.
Siduri Pinot Noir - Pisoni. Hermano section. Lots of black
cherry and wild cherry on the nose. Rich and sweet on the
palate, with beautiful balance and finish.
Siduri Pinot Noir - Hirsch. Somewhat leaner than the previous
wines, the cool climate comes through in the acids and more
to the raspberry flavor profile. Light notes of earth and
leaf, very good balance, long finish.
Siduri Pinot Noir - Willamette Vly. Very light extraction,
yet surprisingly flavorful. Touches of sweet earth, dark and
light cherry fruit throughout, nice balance and long finish.
Siduri Pinot Noir - Shaw, Mtn, Willamette Vly. Fleshy,
though still a bit tight. Hints of earth and wild flowers,
with bing and black cherry, nice balance and finish, complimented
by the sweet oak.
Siduri Pinot Noir - Russian River Valley. Nice blend of
black and red fruit, with touches of coffee and strawberry
predominating. Lightly sweet on the palate, with nice balance
and a gripping finish.
Siduri Pinot Noir - Santa Lucia Highlands. Lots of cake
spices compliment the black cherry nose. Somewhat rich and
chewy, nice balance and finish.
Siduri Pinot Noir - Olivet Grange. Roasted coffee and
earthy scents compliment the cherry and wild strawberry fruit.
Excellent balance, with light oak noted on finish.
Siduri Pinot Noir - Pisoni. Lots of black cherry, clove
and cinnamon in the nose. Rich, slightly sweet on palate,
very nice balance, beautiful chewy finish.
Siduri Pinot Noir - Cargasacchi. Dark, brooding and slightly
earthy. Dark cherry and blackberry flavors, beautiful balance
and weight on the palate, huge long finish.
Siduri Pinot Noir - Keefer. Lots of black cherry and strawberry
compote. Rich and ripe on the palate, absolutely delicious.
Siduri Pinot Noir - Clos Pepe. Very focused, excellent
balance, surprisingly big at mid-palate, seamless finish.
Adam and Dianna Lee of Santa Rosa-based Siduri
Wines are the most widely traveled winemakers in these parts. Each
year, they will trek the nearly 1,000 miles between their northernmost
(Oregon) and southernmost (Santa Barbara Co.) vineyard sources,
incessantly checking the condition of the fruit prior to harvest.
Despite the rigor of this sort of schedule, they seem to love it,
and are quick to tell you why.
concentrating on just one varietal for their Siduri label, says
Adam, they are able to express the terroir of each of the various
vineyards they work with - in order to make the best example of
Pinot Noir from that particular vineyard.
from Texas, the Lees have been making wine since 1994, moving from
the Lambert Bridge facility to their own digs in 1998. As Adam walked
us around the barrel room - which has been substantially enlarged
since the last time I was here (3/02),
I noticed that there actually seemed to be some room to move around
we got to the Cargasacchi barrel, I recounted how I'd never heard
of the vineyard before tasting it here back in '02 (the wine was
the '01). Adam then related a funny story about Peter Cargasacchi.
It seems that Adam and Dianna, along with her parents were having
dinner with Peter some time back. At some point, one of them asked
Peter about some scratches or injury he had, at which point Peter
started spinning one of his wild yarns - this time about fighting
off a cougar or bobcat. (Peter always makes this believable with
a serious expression.) According to Adam, Dianna's dad (apparently
a big strapping guy) got very wide-eyed in admiration, taking an
instant liking to Peter. Adam was certain he knew exactly what his
father-in-law was thinking - now THIS is the guy my daughter should
have married! We all had a big laugh, and went on to relate a few
tasted through 10 barrels, which would be more than enough for most
people. But, Adam wasn't finished just yet, and he continued to
haul out bottle after bottle, as we continued to chat about the
'04 harvest and various vineyards. This year, Adam and Diana Lee
are able to make about 17 different bottlings. However, depending
upon their barrel selections, some of the wines may end up in blends,
cutting back the number of bottlings. The Lees use very little whole
cluster fermentation. They also use about 60% new oak, and don't
innoculate for ML. It should be mentioned that none of the '04 barrel
samples had gone through ML yet.
Carlisle Zinfandel - Mounts Vnyd, Dry Creek. Planted 1954.
Big and fruit-driven, with gobs of boysenberry and spice throughout.
Carlisle Zinfandel - Darrels's Vnyd, RRV. Formerly Papera
Vnyd - planted 1934. More "Zin-like" than the Mounts,
with a spicier edge, and touches of raspberry. Slightly brighter
in mouthfeel. Free-run juice.
Carlisle Zinfandel - Rossi Ranch Vnyd, Sonoma Valley.
Planted 1910. Very concentrated in nose and mouth. Slightly
sweet-sour in flavor, with plenty of lip-sticking tannins,
and a big chewy finish. Dry farmed. Vnyd was picked 4 times
to get equal ripeness.
Carlisle Zinfandel - Carlisle Vnyd, RRV. From .84 tons/acre.
Dry farmed. Lots of spicy dark fruit, sweet-sour flavors,
big and chewy mouthfeel.
Carlisle Two Acres - RRV. 87% Mourvedre, with
field-blend balance of Petite, Valdigue, Alicante, Mondeuse.
Lots of coffee-scented black and red fruit in the nose. Earthy
and rich in mouthfeel, chewy texture, plush long finish.
Carlisle Zinfandel - Riebli Ranch, Sonoma Co. Planted
1910. About 6% Petite. Very nice boysenberry and blackberry
fruit in the nose, lovely core of fruit on the palate, and
nice balance and finish.
Carlisle Zinfandel - Fava Bros Vnyd, RRV. Lots of boysenberry
and blackberry in the nose. Smooth mouthfeel, and a bit more
to the raspberry flavor, with nice balance and finish. Really
Carlisle Zinfandel - Teldeschi Vnyd, Dry Creek. Nose of
spicy wild cherry and raspberry, with a dollop of boysenberry.
Smooth and very tasty.
Carlisle Zinfandel - Feeny Ranch Vnyd, RRV. (located off
Laguna Rd) Very spicy, with just a touch of eucalyptus to
the big cherry fruit. Slightly sweet mouthfeel, smooth, spicy
Carlisle Syrah - Knight's Valley. Nose of black fruit,
minerals, meat, and a shot of espresso. Lots of blackberry,
with just a touch of blueberry and bacon on the palate. Very
Carlisle Syrah - Bennett Valley. (near Matanzas Creek)
1st crop from this 3rd leaf vnyd. Nose of black fruit, coffee,
and chocolate. Smooth and rich mouthfeel, lots of black fruit,
moderate spice, very nice balance and long finish.
Carlisle Syrah - Sonoma County. Nose of blackberry, vanilla,
and sage. Earthy blackberry flavors, good balance and finish.
left Adam Lee to the business at hand, and drove back to Copain's
facility to meet with Mike Officer, proprietor of Carlisle
Officer's story isn't too atypical: 1) wine geek thinks he can make
wine and does so, starting off in a "garage" setting;
2) wine geek succeeds beyond wildest expectations; 3) wine geek
turns professional and never looks back. In Mike and wife Kendall's
case, after making 300 cases in 1997, the Officers turned the corner
to "professional" in 1998, focusing on vineyard-designated
Zinfandels, along with a few Rhone varietals thrown in for good
measure. By 1998, they had decided they needed to plant or buy a
vineyard - something to hedge against increasing fruit prices. What
they found was the Pelletti Ranch. The property with it's 70 yr-old
vines was for sale, and they jumped on it. Renamed the Carlisle
Vineyard, it produces some of the most delectable wines Mike makes.
to R: Eric Lundblad, Alan Rath,
Ken Zinns, Mike Officer, Phil Ezell, Bob Summers
found Mike back in a small corner of this huge facility, just hanging
with his barrels. Most of the group knew Mike already, so introductions
weren't that necessary. So, what would you guys like to try, Mike
asked. How about some of the '04s - how was the harvest, one of
us asked. Well, they've only been in barrel a short time, Mike cautioned
us. It's okay, we assured him with smiles, we're seasoned pros.
Besides, you need to use us as test subjects. Mike generously pulled
from several barrels, describing why he'd use a particular vineyard
- what it brought to the wine, etc. Finally, Bob had brought along
a bottle of Mike's '99 Syrah for all of us to try with Mike. I used
to poo-poo bringing a bottle of wine to have with the winemaker.
Somehow, it seemed like carrying sand to the beach - afterall, THEY
already have wine! But, I think Bob's right on the money, this is
a very nice touch to share a bottle of the vintner's juice with
him/her. Thanks, Bob.
blocks at Hirsch Vineyards - looking northeast
Andy Peay's urging, I had called David Hirsch of Hirsch
Vineyards to see if he'd be open to having a group
of wine guys drop by. Hirsch was now making his own wine, Andy said,
and might be interested in having people come by. So, I gave David
a call, and he was indeed open to a visit. We firmed things up,
and I told him we'd be there about 1:00. I was downright giddy about
the prospect of visiting ground-zero for Sonoma Coast Pinot Noir.
Santa Rosa about Noon, we headed for the Hirsch Vineyards, located
near Cazadero on the coast. I passed some driving instructions on
to the two other drivers (Ken and Alan) so that we all knew the
way (either to get there, or to get lost).
roads weaved all through the beautiful remote countryside. I had
the distinct feeling that in the dark, this would be an especially
difficult drive. We weren't that many miles away from civilization
as the crow flies, yet there was also the feeling that it would
be a long way to town to pick up a quart of milk.
had figured it was about an hour's drive from Santa Rosa, and was
pretty close, arriving shortly after 1:00. Driving through several
vineyards as we approached our destination, our cars had gotten
a bit strung out during the drive. We weren't in sight of each other
as Bob and I approached what appeared to be a new winery building
on a hill ringed by vineyards. We briefly looked about for some
sort of activity, but could see none, and continued on down the
road. David's written instructions and map indicated where the house
was, so I assumed we'd be meeting him there. Continuing on down
the road to the house, we pulled over and parked off to the side
and got out to stretch our legs. There didn't seem to be anybody
a large pickup truck came ambling down the road toward us - it was
David Hirsch. We introduced ourselves. Yeah, I heard you guys drive
by up at the winery, but you didn't stop. I thought maybe we'd meet
up there. Sure, let's go back up there, I said. Are there more guys
with you, he asked. Yes, we've got two more cars - three more guys
out there somewhere. Well, since you're here, he said - while we're
waiting for them, why don't you come on in and I'll show you around.
Maybe I'll grab a few bottles from the cellar as well. Cellar? ...bottles?
Sounded good to us!
us to come inside, David showed us the view from his back deck,
and then had us follow him around the back to his cellar. David
mentioned that he'd been working to more effectively seal it off,
because banana slugs had gotten into the cellar and chewed a few
labels - they apparently like to get high on the glue. We chatted
while he got his inventory list and proceeded to pull a few bottles.
Bob mentioned that he'd brought along a Littori Hirsch to try as
well, but that didn't seem to slow David's enthusiasm, as he went
through the cellar picking out some of this and that to take back
up to the winery. David also loves to collect Maderia, we found
out. Meanwhile, Ken and Eric Lundblad had driven on down to the
house, and were apparently searching for us. No sooner had Eric
found us in the cellar, David declared, okay we've got a pretty
good assortment, let's go back up to the winery. We're right behind
you, we all said.
Kistler Chardonnay - Hirsch Vnyd, Sonoma Coast. Nose of
tropical fruit, with a touch of citrus and coffee. Full and
rich, yet with a nice crispness throughout. Very nice!
Sea Ridge Pinot Noir - Hirsch Vnyd, Sonoma Coast. Lots
of color still left, though now getting a bit amber, and the
nose had a nice earthy quality to it. The mouthfeel had gotten
a bit tart with age, but still had a vibrant strawberry flavor,
and wasn't at all ready to fade away.
Littorai Pinot Noir - Hirsch Vnyd, Sonoma Coast. Lots
of black cherry and earth in the nose. With alternating sweet
and sour, it was as though the sun and fog was playing hide
and seek with warm and cold flavors. Still a bit tight, and
in want of more age.
Scherrer Pinot Noir - Hirsch Vnyd, Sonoma Coast. Lovely
floral scents in the cherry nose. Earthy, and gets a bit puckery
with tannins toward the long finish.
Whitethorn Pinot Noir - Hirsch Vnyd, Sonoma Coast. A 'wow'
nose here, with floral, herb and bright fruit. Deliciously
balanced, plenty of fruit and lingering finish. A blend of
2 to 1 Pommard to Mt. Eden clones.
Patricia Green Pinot Noir - Hirsch Vnyd, Sonoma Coast.
Lots of sweet cherry, and light scent of earth in the nose.
Lighter body and extraction, but nice sweet flavors on the
palate, very good balance and long finish. Mt. Eden clone.
Hirsch Pinot Noir - Hirsch Vnyd, Sonoma Coast. Moderate
extraction, beautiful nose of wildflowers and pure cherry.
Delicious fruit, excellent balance, and long finish. Made
by Vanessa Wong. (David told us he borrowed the Williams Selyem
recipie blend of fruit for the '02.)
found Alan, back up at the winery walking the grounds shooting video.
David led us into an office inside the winery to set up bottles.
Bob had made some sandwiches (grilled boneless chicken thigh meat
with Chinese five spice and Portobello slices sauteed in butter
and Pinot Noir), and we started cracking open bottles, pouring wine,
and sitting around the table asking questions and swapping stories
and sipping Hirsch Vineyard wines. He told us some of his favorites
over the past several vintages, and we were able to try the Sea
Ridge and Whitethorn as examples.
David likes his Pinot more rustic, rather than lush. Somehow, that
seemed to fit exactly with the surroundings. Just a few miles from
the ocean, these rugged ridgelines are alternately foggy, sunny,
and windswept, which produces a long growing season and some nice
pure fruit. Hirsch is on the second ridgeline in, with slightly
more altitude than the first (Flowers' location). Here and there,
vineyards are placed at levels above the fogline. The fact that
the rocky soils vary so much on the ridges, means that the vineyard
blocks can be almost haphazardly placed. It also accounts for much
of the area looking like some giant patchwork
quilt of vineyards from the air.
coastal ridgetops also have an impressive history - in fact, you
have to drive through Marcassin just to get to Hirsch. Originally
a sheep ranch owned by George Charles (Lee Martinelli's father-in-law),
the Hirsch property covers 1,100 acres, and is currently planted
to 44 acres of Pinot and just 2-1/2 of Chardonnay, with more under
development. The Pinot vines are split 55% Pommard, and 45% Mt.
Eden from the old Martin Ray winery in Saratoga (now Mt. Eden).
The oldest vines are about 25 years old, but the majority of the
vineyard was planted in 1990. As with many other growers, David's
now selling fruit by the acre, rather than by the ton. What with
the crop thinning he was doing, he thought is was "self amputation"
to sell by the ton. Through most of the '90s, he was getting slightly
over 2 tons/acre, but the last few years were down to 1.8 tons/acre.
and past producers of Hirsch-designated Pinot Noir have included:
Littorai, Kistler, Siduri, Williams Selyem, Failla, Scherrer, Patricia
Green, and a few others. Now, David is making wines under his own
label as well. We asked David what prompted him to start making
his own wine - I mean, why not just stay a grower. Well, David said,
he wanted to use the wine from each vintage as a reference point
- something that would tell him how the vineyard itself is performing
- it's assets and it's liabilities. He went on to explain that it
just wasn't possible to use the existing wines made by others using
Hirsch fruit as any kind of yardstick, principally because winemakers
each have their own stylistic approaches - plus, they potentially
employ different methods of winemaking during different vintages.
In short, without making one's own wine, David felt, you just can't
keep track of things, and he wants his wine program to "be
a mirror of the vineyard."
eyed my wristwatch - it was getting near time to leave if we to
make it to the Peay's vineyard before dusk. We thanked David profusely
for his time and generousity, and started to make our way to our
cars. Why don't you take the back road, he said, you'll get there
a lot sooner. You have a back road, I asked, trying to sound surprised.
Yeah, just go down the road there, he said pointing straight ahead,
turn at the stump and then at the fork and you'll end up at the
Fort Ross school - turn right there. It'll save you 20 minutes.
And we were off, literally in a cloud of dust, and headed for Peay
seemed like we'd gone miles without seeing anyone else (not that
there was room for anyone to pass), and as the road narrowed and
we dropped into a hollow, I thought sure I'd missed a turn somewhere.
A couple of times, the trail looked nearly abandoned, only to round
the corner and find the road much more hospitable. As soon as we
came upon the Fort Ross school, we were onto asphalt. It seemed
funny - from all that dirt road to lots of SUVs picking up their
kids. It was a fantastic drive - heading down a dirt road that descended
through the woods, then finally onto asphalt, and all the way to
Hwy 1 - just yards away from waves crashing on the rocky coastline.
What a gorgeous drive!
Sea Ranch on the coast, we headed east toward Annapolis. The coastal
ridges here seem more heavily wooded, but that's most probably due
to the deforestation by man and fire of the Cazadero area where
Hirsch was. We finally arrived at Peay
Vineyards close to 4:30, and after entering through
the gate, we pulled down the road to an equipment shed to shoot
a few pictures of the place before the light changed. We probably
still had 20-30 minutes before the sun disappeared over the western
shooting a few pictures from this vantage point, we headed up to
the house. Andy and Nick met us outside. Sorry we're late, I said.
I told you you'd be late, said Andy. Everything takes longer out
here. Nodding, I agreed, and, after driving the roads of the Sonoma
Coast, I could now see why. Andy showed us our relative position
on a map, also illustrating the Peay property layout. We stepped
out onto the front deck to take in the beautiful surroundings. The
Peay property sits on a small hilltop, offering a commanding view.
The other ridges to the south and west, give it a comfy feel. How
about a little vineyard tour, Nick said. We'd love it, everybody
said, and off we went.
lot of vineyards are beautiful - some are even gorgeous. This one's
drop-dead gorgeous. Of course, the Fall colors didn't hurt, either.
Nick uses vertical shoot-positioned trellising and 4x8 spacing for
the Pinot; bilateral cordon for the Syrah. He explained how the
fine silty loam soil drains free of winter water by about August,
requiring some irrigation late in the growing cycle to avoid vine
time: Bob Summers; Vanessa Wong
to R: Ken
Eric Lundblad, Andy Peay, Alan Rath, Bob Summers, Nick Peay
touring the vineyard, and taking full advantage of the remaining
sunlight for photos, we retired back to the front deck of the house
to try a little Peay Viognier with bread and cheese, taking in the
breathtaking sunset over the surrounding hillsides. It was easy
to see why the Peay's loved this place. The charming old house gets
most of its use on weekends.
had already worked for a few wineries when he approached Andy about
making their own wine. Andy, whose background had been financial,
liked the idea and the two of them decided that in order to be masters
of their own destiny, they needed to own the fruit source. They
knew they wanted a cool climate location, somewhere on the Sonoma
Coast, and a former sheep ranch came on the market at the right
price. The Peays bought the 280 acre property (including a 90 year-old
farmhouse) in 1996 and began planting two years later. Meanwhile,
after stints in Bordeaux and Burgundy, Vanessa started in California
with Franciscan, ultimately moving over to Peter Michael. Nick and
Vanessa married in 2002.
1998, the Peays began planting the first 30 acres, followed with
an additional 18 acres in 2001. The vineyards now include Pinot
Noir, Syrah and Chardonnay, as an acre of Viognier, and minuscule
amounts of Roussanne and Marsanne. When it came to Pinot clones,
Nick selected a mixture of Mt. Eden, Swan, 115, 667, and Pommard
to create what he calls a "pallette of flavors." With
their 'if we grow it, they will come' approach, the family
has indeed found a ready market for their fruit, selling to the
likes of Edmunds St. John, Williams-Selyem, Renard, and Patz and
Hall - as well as making their own wine, over in Cloverdale. The
first vintage of their own label was 2001, at 1,600 cases. Total
production will probably not exceed 5,000 cases.
had a 7:00 dinner reservation back at Willi's in Healdsburg, so
we needed to leave for town. We walked out the back door where the
cars were parked. It was pitch black. Thankfully, there were some
ingeniously placed reflectors to help us as we backed out and away
from the house. In nothing flat (about 1:15), we were in Healdsburg,
and ready for dinner. Nick and Vanessa were going to stay on the
ranch, but Andy was able to join us for dinner, and would just stay
in town at Vanessa's previous house. We delved deeper into some
of the same dishes as the night before. Wines included: '03, Rochioli
Sauvignon Blanc, '02 and '03 Peay Roussanne/Marsanne, '01 Renard
Peay Vnyd Syrah.
November 2, 2004 - Sonoma County
early, to head down through Santa Rosa and out to Sebastopol. Everett
Bandman was joining me today (yesterday's group rejoined their day
jobs - which were then in progress), and he and I were going to
meet in Windsor, near the site of this evening's dinner. Unfortunately,
Everett got caught up in traffic, so we arranged to meet at our
first stop of the day, Kosta Brown.
of dinner, I wanted to arrange a 6:30 dinner Tuesday evening at
in Windsor. It's a very small place - something like 24 seats, but
has excellent food and service, and is very wine-friendly. Besides
whoever might be travelling with us on Tuesday, I also invited Al
and Virginia Rago, Pete and Barbara Marsh, and Kurt Beitler - making
it something of a reunion of our Spring trip. Unfortunately, I hesitated
making the reservation until I had a final count of those attending.
he who hesitates is lost, I certainly was feeling 'out in
left field' when I called 10 days beforehand and spoke to Bryan
Dempsey, the general manager. We won't be able to seat you all together,
she said, and not at all until 8:00 or later. Oh no, I thought to
myself, while I tried to think of something to say. I accepted the
later time, and was verbally trying to figure out how to split-up
the table assignments. Between that and the wheels turning in my
head, Bryan could imagine that I was turning on a BBQ spit and finally
said, listen, come at 6:30, we'll just work it out. I'm sure there
was an audible sigh on my part, as I thanked her for whatever she
could do. I decided to somehow thank or make it up to Bryan by finding
a bottle of wine that she liked. I contacted one of our dinner guests
for a recco, and my hunt was on to find an SQN Pinot. I called a
local friend to ask if he knew of a source, and he volunteered his
own bottle - for a price! He insisted that his full price was to
buy him lunch, and our deal was sealed.
setting up the day's itinerary, I had an open spot at 10:30 and
had been trying to fill it with someone in the Santa Rosa-Sebastopol
area. I'd left a message for Rick and Diane DuNah to see if they'd
be available, but hadn't heard back. Meanwhile, I'd also left a
message for Ed Kurtzman to see if he'd be able to pour us some August
West (Ed makes his own August West line as well as the Freeman label at the Kosta Browne winery - so it was potential one-stop
shopping). Well, as luck would have it, both my messages were returned
with a "sure," so now I had dueling appointments, and
we did fall well behind schedule during the day.
Kosta Browne Pinot Noir - Cohn Vnyd, Russian River Valley.
From 40 yr-old vines on a hilltop out near the end of the
AVA. Lots of black cherry, with just a touch of raspberry
in the nose. Black cherry and strawberry compote in flavors,
with excellent balance and long finish.
Kosta Browne Pinot Noir - Sonoma Coast. Clones 667, 115
and Pommard. Two-vineyard blend: 2/3 Carinalli Vnyd, 1/3 Kanzler
which is planted entirely to the Pommard clone. Nice earthy/forest
floor scents add to the black cherry and spice in the nose.
Lovely on the palate - very showy and deliciously. Excellent
balance, long finish.
Kosta Browne Pinot Noir - Kanzler Vnyd, Sonoma Coast.
Nose of black cherry and blackberry, with a touch of dark
olive. Big and chewy mouthfeel, lots of dark fruit, very long
Kosta Browne Pinot Noir - Amber Ridge (Darien Vnyd), Russian
River . Very fruit-driven, lightly sweet nose - a little
less so on the palate. Bright cherry and strawberry flavors,
Kosta Browne Pinot Noir - Cohn Vnyd. Beautiful nose of
dark fruit, with a touch of bing cherry. Very nice balance
Kosta Browne Pinot Noir - Kanzler Vnyd. Wow! Nose of dark
cherry, touch of earth. Big and juicy on the palate, long
Kosta Browne Pinot Noir - La Franchi Vnyd. 828 clone.
Big, slightly sweet, with lots of red and black fruit.
Kosta Browne Pinot Noir - La Franchi Vnyd. 777 clone.
Sweet, lighter red fruit with light earthy scents in the nose.
Smooth and clingy finish.
called Everett on his cell phone to see how he was progressing through
traffic. Things were looking better, he said, so we were both on
schedule for arrival at Kosta Browne at 9:30. Navigating my way
over the back roads west of Sebastopol to Montgomery Road. I followed
the road south for a mile or so looking for some signage, but didn't
find any. After doubling back, I found a sign pointing to a dirt
road which led through the trees to the Kosta-Brown
winery. The sign is visible to those heading north - fortunately,
the same direction Everett was heading, and he pulled in at nearly
the same time.
Kosta and Michael Browne have been making wine since 1997, in a
small facility near Sebastopol. Both have food industry backgrounds,
Dan as a somelier, Mike as a chef, and met while working at the
John Ash restaurant in Healdsburg. The wine world was an easy segue
the parking area in front of the winery, I could see Dan was standing
alongside an upturned barrel that was serving as the wine bar. A
box of crackers was open and a couple of bottles were out - he was
open for business. Dan introduced me to his business partner, Michael
Browne. How about some Pinot, said Dan. Well, okay if that's all
you have, I replied with a grin. While Dan was pouring, Michael
went over to a big wall map to point out the locations of their
vineyard sources. It was a perfect illustration of how the two have
selected a nice variety of prime fruit from Sonoma County.
starting in '97 with just 1 barrel of wine, Dan and Michael have
certainly come a long way. Kosta Browne made 2200 cases in '02,
but will be at about 4000 cases for '04. Pinot Noir is king here,
and they've been steadily increasing their production of by adding
additional fruit sources (look out Adam Lee). In '02, the pair had
4 Pinots, '03 it was 7 Pinots, and for '04 it will be 10 different
August West Pinot Noir - Rosella's Vnyd, Santa Lucia Highlands.
184 cases. Beautiful sweet dark cherry nose. Slightly sweet
fruit on the palate, smooth soft tannins, tasty finish.
August West Syrah - Rosella's Vnyd, Santa Lucia Highlands.
40 cases. Plenty of dark berry and stone fruit, with just
a touch of floral qualities.
Kurtzman arrived just as we were winding up things with Dan and
Michael, so we moved on to our second course - August
West. Here, like to try some '03 Rosella's Pinot, Ed asked.
Of course, we'd love to Ed.
August West label is a partnership between Ed, Gary Franscioni,
and Howard Graham. Ed Kurtzman started making Pinot Noir in 1994,
at Bernardus Winery, in Monterey County. From there it was on to
Chalone for a few years, then on to Testarossa as the winemaker
for the 1999-2002 vintages. Gary Franscioni's own Rosella's Vineyard
in the Santa Lucia Highlands, provides a major source of fruit to
Ed, including seven clones of Pinot Noir, and two clones of Syrah.
In addition to Rosella's Vineyard and Garys' Vineyard, Gary continues
with his own wine label, Roar. Ed's other partner, Howard Graham,
located the site for his own Graham Family Vineyard in 2001, in
the heart of the Russian River Valley, in a small sub-appellation
called Green Valley, between Forestville, Sebastopol and Graton.
In the spring of 2002, he began planting Pinot Noir clones 667,
777, 828, Swan and Calera. This should be a very successful venture.
DuNah Chardonnay - Dedee's Vnyd, Sonoma Coast. Lots of
tropical aromas and flavors, with a nice crisp bite at the
finish. Great balance, very long finish.
DuNah Chardonnay - Sapphire Hill Vnyd, Russian River Valley.
More subtle than the DeDee's version - almost more Burgundian.
Very nice balance and melding of flavors, long smooth finish.
DuNah Pinot Noir - Sangiacomo Vnyd, Sonoma Coast. Beautiful
dark cherry and raspberry nose, with a touch of earthy cinnamon.
Rich and chewy mouthfeel, excellent balance, smooth long finish.
DuNah Chardonnay - Dedee's Vnyd, Sonoma Coast. Tropical
- more to the pineapple in nose and taste. Crisp and balanced
DuNah Pinot Noir - Blocks1, 2, 4. Due to be bottled in
November. Slightly tight, with dark cherry and spice in the
nose, and toasty on th epalate.
DuNah Pinot Noir - Blocks4, 6, 2. Very fruit-driven, and
less tight than previous sample. Excellent balance, long spiced
DuNah Pinot Noir - Blocks1, 2, 4. "First pick"
from these blocks. Tons of fruit, very macerated in nose and
mouthfeel, clingy long finish. Very nice!
DuNah "red blend" Carignane - Mendocino - Very
nice red and black fruit, very good balance, delicious finish.
down Blucher Valley Road, we were trying to find the mailbox which
marked the road up to the house at DuNah
Vineyards. After a few miscues, we finally found the
right driveway, and headed up to the house. Driving through the
gate we were met by Diane DuNah. Go ahead and park over there, and
we'll take a walk around the property. So, Rick and Diane led the
way, as we walked around the house. (Their beautiful house is encircled
by vineyard and forest.)
and Diane DuNah
25 years, Rick and Diane DuNah retired from their electronic component
manufacturing company. Well, what do we do now, they apparently
asked each other. With their love of the land, they decided on a
vineyard, and in 1998 planted 10 acres on their 44 acre property.
DuNah vineyard is located in Sonoma County, south of the town of
Sebastopol, in the Sonoma Coast Appellation. However, the newly
proposed Russian River AVA may ultimately include them. With a 600
foot hilltop elevation, they have a great view of the countryside,
and can usually see Mount Diablo, 55 miles to the southeast, as
well as the Geysers 35 miles to the north.
the house, looking north
from the front of the house
vineyard is planted with 3 Dijon clones of Pinot Noir and 2 of Chardonnay.
Vertical shoot positioning is used with 4-5 foot vine spacing on
8 foot rows. Typical Russian River and Sonoma Coast Appellation
climate is prevalent with the morning fog below, temperate days,
afternoon Pacific Ocean coastal breezes, and cool evenings. Sonoma
County sandy-clay-loam Goldridge soil covers the vineyard site with
a layer of sandstone several feet beneath. Crop yields are about
winery was established in 2000, and the inaugural vintage was produced
in 2001 with purchased fruit. The 2003 vintage marks the begining
of DuNah using their own estate grown fruit. Previously, estate
Pinot Noir fruit was purchased by Flowers Vineyard and Winery. Winemaking
methods include: minimal pressing, wild yeast primary and malolactic
fermentations, French oak, frequent lies stirring, and minimal rackings,
followed by unfined and unfiltered bottling. Production is about
1,200 cases of Pinot, and about 400 cases of Chardonnay per year.
The wines are made by Greg La Follette, at a facility in Sebastopol,
where Greg also makes the Tandem label. Recently, Greg also took
over the winemaking reins at DeLoach.
merges into forest
walking around the property and circling the house, we arrived back
at a covered side porch, located just off a service room that included
a small kitchen. I've prepared a light lunch for us, said Diane.
What a perfect cap to the visit - sitting down with our generous
hosts to some lunch and a few of their wines. Two DuNah Chardonnays
and a Pinot were almost enough to keep us there for the afternoon,
but we still needed to get over to the Tandem facility to try a
few DuNah barrel samples. Greg LaFollette was originally suppose
to join us, but couldn't make it. So, Rick and Diane had asked that
some samples be pulled to try some of the '03 and '04 vintage wines.
were now running more than a little bit late, so I called ahead
to Dutton-Goldfield to start alibing our late arrival. I called
the office and left a message for Dan Goldfield, explaining that
we were running late, but that we'd be there ASAP. We thanked the
DuNahs for their kindness and hospitality, and headed out to meet
Dutton-Goldfield Chardonnay - Wente Clone. Light citrus
aromas in the nose. Lush, yet crisp on the palate, Nice grip
to the finish.
Dutton-Goldfield Chardonnay - Rued Vnyd. More to the lemon
side of things, yet has a nice floral scent. Nice feel on
the palate, excellent balance and long finish.
Dutton-Goldfield Pinot Noir - Freestone. 115 and 2A clones.
Obvious cherry and strawberry fruit, yet somewhat tight in
the nose. A bit lean and hard on the palate, there seems to
be plenty of fruit - just narrow focus.
Dutton-Goldfield Pinot Noir - Galante Vnyd. 667 clone.
Very nice floral-infused cherry nose. Meaty and rich on the
palate, delicious long finish. Making 64 cases this vintage.
Dutton-Goldfield Pinot Noir - McDougall Vnyd. Still a
bit reduced, with an odd beet-like scent in nose. Good mouthfeel,
though a bit odd in flavor profile.
Dutton-Goldfield Pinot Noir - Marin Co. From a vnyd near
Pt. Reyes. Nice structure, dark and wild fruit, balanced with
lots of acids leading to crisp finish.
Dutton-Goldfield Zinfandel - Morelli Lane. Beautiful,
almost aged raspberry and boysenberry nose. Plush on the palate,
spicy long finish.
Dutton-Goldfield Syrah - Galante Vnyd. (From tank) Grapey,
filled with fruit, a bit high-toned and bright.
Dutton-Goldfield Syrah - Galante Vnyd. Light floral scent
to the dark fruit, spice, and hint of anise. Nice balance
of fruit and acid, long smooth finish.
Dutton-Goldfield Zinfandel - Morelli Lane. Gorgeous boysenberry
and spice in the nose. Surprisingly smooth, very tasty, nice
balance and finish.
had previously met Dan Goldfield at the Green
Valley Symposium, this past April. I was impressed with his
wines, and wanted to see and hear more about Dutton-Goldfield.
When I made the appointment through Dan's office, I was asked what
I'd like to see and do. I mentioned that I'd be doing a photojournal
of Sonoma County, but would also like to taste some of his wines.
problem, she said. How about if we start at the vineyard, and wind
up at the winery, she asked. Sounds great to me, I said. Rather
than meet at the Dutton Ranch, we were asked to meet Dan at Balletto
Vineyards, at their winemaking facility on Occidental Road in Santa
Rosa. Luckily, it turned out to be five minutes away from where
we were. Arriving at the winery, we tried the front office, and
were told that Dan was around the corner in the back of the building.
ourselves in, I could hear Dan talking on the phone to someone about
a shipment. Waiting for him to finish the conversation, I'd hoped
he wouldn't be too upset at our late arrival. Hi, Dan, geez, I apologize,
I guess we're more than a little late. Yes, you sure are,
Dan said, but it couldn't have happened at a better time. It was
apparent that he had some issues to solve, and our tardiness had
unwittingly given him extra some time to do so. But, I still wanted
to explain that I'd made an attempt to reach him: I'd called and
left a message at your office saying that we were running behind,
did you get that? No, that number is over at the Dutton facility
and there might not be anyone in the office right now. Feeling as
though I was making things worse, I offered that we could put this
off until another time. No, no, it's alright - it just shorts us
a little on time is all, he said. I was beginning to feel a little
better about the situation, and Dan was very accommodating. He led
us back into the winery (they make Dutton-Goldfield here at Balletto)
to try some barrel samples, and we chatted about his methods and
wine background. These wines are all about balance and crispness.
Full on fruit, yet never plodding on the palate.
Dutton and Dan Goldfield decided to launch their own winery in 1998.
Steve is the fifth-generation of the family to live in the area,
and began working with his father, Warren, when he was only five
years old. Moving full time into the family business in 1987, Steve
is now responsible for farming not only the original family vineyard,
but also over sixty additional plots of some of the finest Chardonnay,
Pinot Noir, Syrah and Zinfandel in the Russian River Valley and
Sonoma Coast appellations.
Philadelphia native Dan Goldfield made his way to California in
1980 to do chemistry research at UC Berkeley. But, his passion for
wine led him to enter UC Davis to study winemaking. He finished
his M.S. in Enology in 1987, while working at Robert Mondavi. Soon
thereafter, Dan joined Schramsberg as associate winemaker. In 1990,
Dan was recruited to be Winemaker at La Crema Winery, where Pinot
Noir and Chardonnay were the main focus. In 1993, Jess Jackson purchased
La Crema, and a year later Jackson asked Dan to develop a new winery,
Hartford Court, to focus specifically on cold-climate Pinot Noir
and Chardonnay from western Sonoma County. Between 1990 and 1998,
Dan did that very thing, frequently working with Steve Dutton on
a number of new vineyards in the colder areas of the Sonoma Coast
appellation. His winemaking at La Crema and Hartford Court attracted
a number of assistant winemakers who would go on to continue the
cold-climate winemaking movement at Flowers, Willliams-Selyem, Hartford
Court, La Crema and Alderbrook.
crop of old vine Zinfandel - Morelli Lane
want to go see some vineyards, he asked. You bet, we replied. Tell
you what, follow me over to Dutton Ranch, and we'll leave your cars
and I'll drive. Let's head up to Morelli Lane Vineyard, and I'll
bring along a bottle of the Morelli Lane Zin, he said. Isn't that
quite a ways out, I asked, trying to be sensitive to both his time
as well as focusing on ours. Naw, not the way I drive, he said,
we'll be there right away. Grabbing a bottle and some wine glasses,
Dan jumped into his M3 Beemer and we followed him over to Dutton
Ranch, then piled into his car and headed out to Morelli Lane.
bobbed and weaved through the light traffic, and a short Grand Prix
ride later we arrived at the picturesque vineyard. Driving through
the gate and slowly past the house on the property, and around back
to a storage shed. Hey, who lives in the house, I asked, half expecting
him to tell me it was empty, or the vineyard manager lived there.
Well, we rented it to a fellow who's in the restaurant business.
Really, I asked, it's a rental? Yeah, when Steve or we buy a property
that has a house on it, we rent it out, rather than tear down the
house. It's kind of nice that way; we get to keep the historical
perspective of the property and the area. Great idea, I thought.
Who wouldn't want to live in vineyard.
whole property is deer fenced, so Dan led us through the shed and
another gate into the vineyard. Cracking open the bottle of Zin,
Dan poured us each a few ounces and we walked and talked our way
around the old head-trained vines. It was beautiful out there in
the vineyard, but we still had places to go and people to see. Well,
I guess we better go - we've got to get you back, said Dan. Back
into the Beemer we climbed, and we raced down to Dutton Ranch to
get our cars, and off we went. Whoa, what's this! The Dehlinger
farm house basking in the glow of the late afternoon sun. Photo
be driving right by the town of Windsor, so I though maybe we ought
to drop off my gift for Bryan Dempsey at Mirepoix, plus Everett
could leave his car there, and we'd travel together out to the Perry's
on Westside Road. We parked our cars a block behind the restaurant,
and grabbed the bottle of wine. As we approached Mirepoix, who should
come out of the back door but Bryan. The timing couldn't have been
more perfect. I asked her to please accept this for any trouble
I may have caused her in getting our party seated. She was very
Papapietro-Perry Pinot Noir - Russian River Valley. Classis
RRV nose of strawberry, cola, and a touch of earth and vanilla.
Full of juicy fruit, excellent balance, and seamless long
Papapietro-Perry Pinot Noir - Peters Vnyd, Sonoma Coast.
Darker in fruit than the RRV bottling, and a little more more
to the Dr. Pepper than cola scent. Rich black cherry on the
palate, long nearly chewy finish.
was approaching dark when we finally arrived at Bruce and Renae
Perry's house on Westside Road. Renae had called me to be sure we
were still coming, and I assured her we were, bemoaning the fact
that we seemed to be continuously lagging behind in our schedule.
Well, the turnoff to our place comes up kind of fast - look for
the ghosts hanging from the tree. Ordinarily, that would be alarming,
but it was the day after Halloween. Sure enough, there were some
cleverly-made ghosts dangling from a tree just as their drive came
up. Arriving at the house, Renae came out to meet us, and showed
us inside. We gathered around the fireplace, and Bruce brought out
glasses and poured us some Pinot. I first met Renae at the '03 Family
Winemakers tasting, and then met Bruce and Ben at the Pinot on the
River tasting this past weekend. So, how'd you folks get into winemaking,
I asked. And, Renae and Bruce gave us a quick synopsis.
Perrys and Ben Papapietro formed Papapietro-Perry winery after Bruce retired from the San Francisco Newspaper Agency.
Ben had started his own garage winery in in 1980. A few years later
Bruce joined Ben in his winemaking ventures, and by 1990, Ben and
Bruce found consistent vineyard sources for their homemade Pinot
Noir. As part of their love of Pinot Noir, as well as refining their
skills with the fruit, the pair had also been working harvest and
crush for a number of years. Where? Oh, just at their friend, Bert
Williams' winery. Ben had known Bert Williams for some time, in
fact, he was helping Bert make "garage" wine back in the
and Bruce finally went commercial in 1998, producing 75 cases of
Pinot Noir. Prior to this, Renae Perry was working as a software
product marketing exec for a high-tech company in the Bay Area,
and it didn't take much encouragement for her to trade the urban
life for rural Sonoma County. Renae manages the marketing and sales
for the winery, along with other business operations.
little Pinot Noir, a cozy fire, it was easy and relaxing. What a
fitting end to the tour of Sonoma County. We did need to get to
our dinner reservation though, so we complimented Bruce and Renae
on their wines, thanked them for their hospitality, and hoped we
hadn't interrupted their evening too much. No, no, not at all. We
don't have a tasting room, so this is it - other than festivals
and tastings, it's our only chance to have people taste our wines.
Here was yet another nice couple in the wine business. I tell you,
there must be something in the wine.
I mentioned, we'd arranged dinner that evening at Mirepoix
restaurant in Windsor. In a way, this was sort of a reunion of folks
from the March '04 tour. Joining
us were: Al and Virginia Rago (Que Syrah Vnyd), Pete and Barbara
Marsh (Marsh Vnyd), and Kurt Beitler (Belle Glos). I preferred to
think of it as two wine guys (Everett and I) crashing a meeting
of the Occidental Growers Conference. Lots of very nice wines,
including Pinots from Dehlinger, Bonaccorsi, and Belle Glos, a Caymus
Special Select Cab, an Eric Texier CDP, and a Domaine de Gachon,
of Pete Marsh, shortly after returning home, I received this very
nice overhead shot of the Marsh Vineyard. That's one lovely acre
of Pinot Noir.
Vineyard - Sonoma Coast
(photo: courtesy of K. Beitler)
were this not enough, Virginia Rago sent me a great shot of Occidental's
Taylor Lane and its vineyards. Impressive real estate in this neighborhood.
The Red Car section is the one previously leased by Kistler.
view of several Taylor Lane vineyards - Occidental, Sonoma
courtesy of K. Beitler)
next installment, with the working title "See Eric Run,"
will cover a breakneck one-day six-visit schedule in the Napa Valley.
© 1993 - 2005, Eric Anderson -
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- Eric Anderson