Last Week's Tasting Notes (12.8.17)

Calera Central Coast Chardonnay ($23.99)
California
From the producer:
"This beautiful 2014 Chardonnay possesses delightful notes of hibiscus, pineapple and citrus. Flavors are so wonderfully integrated and balanced; Fuji apple, lemon chiffon and a soft, round, sensuous mouthfeel with a nice bright sweet-tart personality. A delicious wine all around. 

Coming off of the third year of drought, the Central Coast wine region was expecting to see lower yields with struggling vines. Much to our surprise the vines responded well to the sunny winter and spring days, and were very productive. Although it was a very dry year we saw brilliant sunshine through the growing season with early harvest dates. The 2014 vintage turned out to be great, with good yields and intense flavors. After hand harvesting, the whole grape clusters were pressed and the juice was moved by gravity to Calera’s barrel cellar. Fermentation in barrels by native yeasts was followed by complete malolactic fermentation. The wine was aged without racking in French oak barrels, 10% new, for ten months. The separate vineyard lots were combined prior to bottling."

From me:
This is a great example of minimal intervention winemaking from California. The entire process is designed to disturb the fruit as little as possible, with the idea that the end product is as true to the grape as it can be. Calera is a lovely, elegant wine that exhibits balance in all of its characteristics.

Yangarra PF Shiraz ($24.99)
McLaren Vale, Australia
From the producer:
"The PF Shiraz is made from grapes grown on our certified biodynamic single estate vineyard, grown without herbicides, fungicides or synthetic chemicals. It is made without additions of any kind: sulphur (preservative), acid, tannin or finings.

'While it’s obviously a healthy, squeaky-clean presentation of young Shiraz, this is also a glass full of joy and laughter. It’s bright and stimulating, but not light in any way other than mood - its tannins will see it cellar longer than, say, any nouveau Beaujolais, but as a young wine it’s just as carefree in attitude. It’s intense, dark and perhaps like fresh soft liquorice in a way. This is pure, audacious, open-hearted fun.' - Peter Fraser, Winemaker."

From me:
This is, technically, a "natural wine." I hesitate to classify it that way, because the current trend of that style is something to which I do not wholeheartedly subscribe. There is nothing inherently better about a wine without sulphur (please see the blog post about wine and headaches), but the result is very different from what most of us are used to. Unsulphured wines are meant to be drunk young, though some, like this one, will take a little cellaring. They tend toward freshness and can have an earthy funkiness to them. Like all wines, some are absolutely undrinkable, but some, like the PF Shiraz are incredibly well done. This is a wine I absolutely love. Vegan friendly as well.

Cavicchioli Col Sassoso Lambrusca Secco ($16.99)
Modena, Italy
From the producer:
"A dry, full-bodied and delightful Lambrusco Grasparossa. Col Sassoso is well-structured and deep ruby red in colour with a purple rim. This wine has a spicy aroma, with a full-bodied and pleasantly fruity flavour (hints of morello cherries).
Grapes: Lambrusco Grasparossa"

From me:
This Lambrusco is a gorgeous color, with tart cherry and mildly spicy notes on the palate. A dry, sparkling red is such a nice addition to a holiday meal--festive and novel, this is a great aperitif or it can be paired with your main course.