Our monthly wine club met on Wednesday night, and this month’s theme was different wines from Sonoma. Notes follow:
2005 Kenwood Sauvignon Blanc: Medium-pale yellow/gold appearance. Scents of thyme, lemongrass, and melon. You could tell this was going to be really crisp before even tasting it, and it was. Nice acidity, some mineral notes. Green apples and honeydew melon. Tasted rather strongly of alcohol, and the 13.5% on the label verified it.
Half the people in attendance liked this quite well, the other half didn’t seem so impressed. I thought it would be just fine for sipping or with a meal, although it wasn’t as pungent as I normally like.
2005 X Carneros Chardonnay: Although not technically a Sonoma wine, I’m glad someone brought it because I learned something new about the appellation of Carneros, which lies between Sonoma and Napa and is supposedly the first wine region in CA based on climate rather than political boundaries. 61% of this juice is from Sangiacomo Vineyard (Sonoma Carneros) and 39% from the Truchard Vineyard (Napa Carneros). Regardless of appellation, it was what you would expect from a California chard: Lots of oak, burnt popcorn, vanilla, and butter. The palate was surprisingly a little peppery, and this boasted a whopping 14.2% alcohol…not for the faint-hearted!
2004 Ravenswood Vintners Blend Merlot: Garnet w/ a very slightly orange rim, this wasn’t as deeply colored as I would have expected. Black fruit (berries and plums) jumped out immediately, along with some smokiness. Well balanced tannins and acidity, although the sweetness from the vanilla flavors overwhelmed any fruit. I enjoyed this wine for it’s balance of tannins and acidity, although I could understand why some said they didn’t find it very complex. Went fabulously with the Tomme Crayeuse (as did each of the other reds we tried that evening…I will have to pick up some more of that cheese because I think it stole the evening).
2003 Frei Brothers Reserve Syrah: Very deeply colored. Game and over-ripe plumbs on the nose. Relatively long finish that someone thought was similar to the after-taste of skim milk??? Several of us did notice some dairy after that suggestion was put out there. Some reported that the nose was too strong and left the palate lacking, someone else said they thought the exact opposite (stronger taste than smell). Great example of how subjective this stuff can be! I liked it, because I just plain like syrah, although it was a little too oaky.
2002 Rodney Strong Zinfandel: Deep brick color w/ a clear rim. Scents of vanilla, spicy baked fruit and sawdust. I was happy that someone noted this last descriptor – its’ one of those that I’ve read before but never identified myself, and just don’t have the sensory memory to call up on my own yet. The sawdust description made someone else realize it reminder her of shop class (although I guess in Delaware they call it “Tech Ed”). Someone else mentioned motor oil. The taste was peppery, the tannins substantial but smooth, and some red fruit, strawberries, showed up after a few minutes. Surprisingly low alcohol for a CA zin, it was only 13.8%.
2001 Kunde Estate Cabernet Sauvignon: Lots of woodsy, foresty scents along with baked fruit and fig. The forest notes continued on the palate with someone mentioning ferns. A couple of people noted asparagus. The tannins were a bit harsh and there was a bit of astringency. I think this might be good with a few more years.
2002 Chateau Souverain Cabernet Sauvignon: This bottle was brought as a back up by the cab fanatic in the group because there was some worry about the cork appearance of the syrah. We opened this after the “tasting” portion was over, and just a few of us tried it. The consensus was that this is probably going to be really nice given a few more years. It was pretty closed, but there were some really sweet tannins starting to show and after it had been open and in the glass for a while, I began to detect some really concentrated berry/wooded flavors. The guest that brought this was kind enough to let me take the unfinished bottle home, so I’ll be trying it tonight with some beef to see if there’s been any evolution and/or how the protein effects my perception of the tannins.
It was an enjoyable evening, and we were glad to have three new members join us. Next month we’re planning on a Spain/Portugal theme w/ tapas to accompany the wine.