3 , 2005
Hall — 2004 Sauvignon Blanc Napa Valley
is a fresh new baby from the folks at Hall winery, a fairly
new operation started by Craig and Kathryn Hall to produce
classic Bordeaux offerings. If you have a chance to go by
Napa, you should see the amazing facility just completed.
Everything the Halls do has a great style. For this Sauvignon
Blanc, you get exactly what the vineyard delivered—no
wood, no malolactic fermentation. Despite its light color,
the wine has great body and intense hints of grapefruit,
lychee, honeydew melon and honeysuckle. In the mouth, it
starts with flavors of pear, quince and guava and continues
to a long finish accented with acacia and spice. Pair it
with a crab salad accompanied with green papaya salsa.
Sauvignon Blancs we've tasted
For more information, visit www.hallwines.com
Z-52 — 2002 Agnes' Vineyard Old Vine Zinfandel
week’s selection from California’s Central Valley
comes from winemaker Philip Zorn, whose desire for a small-lot,
single-vineyard wine has driven him to open Z-52, a boutique
winery specializing in the small case production of Zinfandel.
In fact, Z-52, named for the letter “Z” shared
in both Zinfandel and Zorn, has released only two bottlings
this year. Fortunately, that means they have put extra attention
and care into this particular wine, which was grown on Agnes’
Vineyard near some of the oldest Zinfandel plantings in
extra attention has paid off. Aged for nearly two years
in both French and American oak, this Zin is both rich and
robust with fruity flavors of blackberry and plum fruit,
complemented with a hint of black pepper on the back palate.
This summer, try it with some spicy barbecued ribs just
off the grill.
Zinfandels we've tasted
For more information, visit www.z52wines.com
Roessler Cellars — 2002 Savoy Vineyard Pinot Noir
week’s selection comes from Alexander Valley in Mendocino
County, Calif. The region’s cool, coastal breezes
play an important factor in the way the grapes are grown;
the winery harvests seven different clones and keeps them
separate until the final blending. The result is a Pinot
Noir that will deliver for years.
is exotic and complex with flavors of Bing cherry, candy
and ripe plum on the approach. Its full body will allow
you to pair it with many different foods, from flavorful
white fishes and salmon to your favorite Asian dishes. You’ll
get your money’s worth out of this wine, especially
with its lingering finish with seductive spicy flavors.
Pinot Noirs we've tasted
For more information, visit www.roesslercellars.com
Piper-Heidsieck — Brut Vintage 1998
rare to find vintage Champagne from the winemakers at Piper-Heidsieck;
most of their Champagnes are blends of many different reserves,
which give them their timeless taste. Every once in a while,
however, when the conditions are perfect and the ripening
optimal, an exceptional vintage Brut will emerge from their
usual collection of cuvées. This is the case for
Piper-Heidsieck’s Brut Vintage 1998, released last
is an elegant vintage, classy and refined with its golden
color and fine bubbles. The nose is bright with aromas of
rose, apricots, and even a hint of candy: nougat and caramel.
On the palate is a fresh but full Champagne, filled with
notes of tobacco and leather. The finish is light, with
a hint of herbal tea.
Sparklers & Champagnes we've tasted
For more information, visit www.piper-heidsieck.com