$20 (retail) Wine Club pricing reflected in receipt

This is the second wine we have featured from a young winemaker in Paso Robles, Vailia Esh, whose initial entry we presented was Desparada, another cabernet sauvignon. The Demure is 100% cab from the D’Anbino Vineyard, certified biodynamic as of 2009 and managed by the very talented Kathy D’Andrea.

The Demure is exactly that because it was aged in 75% neutral and 25% one-year French barrels. It is eminently quaffable at this very moment and it is priced right. It could become your go-to cab.

Winery Tasting Notes:
“On display, she’s still so coy: black cherries and milk chocolate, juniper and assam tea. When she walks away, all you remember is the smell of violets, the taste of kirsch liqueur.” –Vailia Esh

$29 (retail) Wine Club pricing reflected in receipt

This is a winery owned by two friends who have managed to keep it together and grow a great business. Rick Quinn and Dave Nichols, according to their web site, jointly own 280 acres in Paso Robles. They’re both independent business owners who have an addiction to making wine. Their first crush under the Opolo brand was in 1999.

My last visit to winery was about six years ago, and my how things have changed. I recall visiting a modest but packed tasting room; today you can stay in the luxurious Inn at Opolo where a room will set you back $329++ per night. Pricey but nice!

Winery Tasting Notes:
“Captivates the nose with pomegranate, fig, and cranberry. Raspberry jam dominates the mid-palate nuanced by savory butterscotch overtones. Vanilla, white and cayenne peppers, and cinnamon spice makes for a lively finish.”

$40 (retail) Wine Club pricing reflected in receipt

Launching Cartograph was truly a circuitous route for Alan Baker and Serena Lourie that crystalized in San Francisco when the two aspiring winemakers met at the former Crushpad incubator. In 2009 they collaborated on the launch of Cartograph in Healdsburg where they now focus on making wonderful pinot noir.

Alan chucked his life in Minnesota as a engineer for public radio, while Serena segued from nursing to a silicon valley high-tech company to a venture capital firm on the peninsula. Theirs is an amazing story of how two lives intersected and bonded through a common dream to make a life together in wine country.

Winery Tasting Notes:
“A perfect balance between the earthy and fruity elements exhibited by pinot noir grape. The color is light ruby and the first aromas out of the glass are cedar and mixed spices with a loamy character that evokes dried leaves. In the background are light cherry aromas and a hint of cola, which is often present in Russian River Valley Pinot Noir. On the palate you sense bright cherry and strawberry. The tannins are surprisingly supple for such a young wine so we expect this to be a seductive wine with some time in bottle. That silkiness persists on the finish and the medium finish leans towards the earthy qualities of the wine. Ideal growing conditions of 2009 helped us pick fruit with good acid levels which helps stretch out the finish and positions this wine as a great accompaniment to white meats, fish and dishes with similarly earthy flavors.”

$35 (retail) Wine Club pricing reflected in receipt

Over the years, we’ve encountered hundreds of winemakers, and uniformly, this is a unique populace. Always driven, sometimes quirky, most are continuously focused and passionate about making great wine.

Timm Crull at The Terraces of Quarry Vineyards, however, gets my vote as the wine industry’s version of the Dos Equis “Most Interesting Man in the World,” whose, blood, it is said, “smells like cologne.” Timm’s smells like cabernet.

First time we met was several years ago when I pulled my just-purchased Airstream to Rutherford and parked it behind his vintage Avion trailer. I spent three nights there and got to know Timm, who was hand-crafting and ornate, mobile chicken coop. . .using sophisticated joinery techniques. It was beautiful and emblematic of the level to which he takes projects that interest him.

We’re big fans of his wines (cab, zin and petite sirah), but you’ve got to visit and see his balsamic vinegar operation. Making balsamic demands an abundance of patience and time—as long as 25 years—a glacial process compared to vinting wine. Very cool cellar, too. For the full story, go to www.vintagehighway.com/2010/03.

Winery Tasting Notes:
“This imperial purple petite sirah displays notes of soft Spanish lavender, sweet violet and ripe blueberries. While its deep color is heavy, it is opens and closes with a light smooth finish.”

$17 (retail) Wine Club pricing reflected in receipt

This is not the kind of wine we typically offer to our Wine Club because at a production level of 100,000, this isn’t what you’d call “limited production”. The fact is, however, for the price point, it is one of the finest examples of pinot gris you’ll find anywhere.

To be certain, Oregon—more specifically Willamette Valley—is a place eminently suited for the cultivation of two grapes: pinot noir and pinot gris. And King Estate is one of the top producers—based on a long reputation for quality as well as glowing reviews (see below; King Estate was also Wine & Spirits 2012 Winery of the Year).

The winery drive for excellence extends to a passion for hospitality as well. With a beautiful inn and restaurant, King Estate is a destination for great wine and great living.

Winery Tasting Notes:
“Appearance: light straw, emerald brilliance. Aroma: raspberry, grapefruit, honeydew melon, lime zest, floral notes and a hint of honey. Flavor: lemon-lime, green apple, white peach, pineapple and a hint of spice. Mouthfeel: viscous mid-palate, crisp acid and balanced finish.”

Wine Spectator Review (88 points): “This zingy version is tart, offering pear, almond and lime blossom flavors. Drink now.”

Wine & Spirits Review (91 Points): “Generous at the outset, this wine has the scent of pear slices spritzed with lemon juice. Those fresh fruit flavors get a warm toasted lees accent of the palate, along with a mineral finish. A versatile gris for a meal, whether grilled chicken or stuffed squid.”

$25 (retail) Wine Club pricing reflected in receipt

Kenefick Ranch Vineyards is owned by retired San Francisco neurosurgeon Dr. Thomas P. Kenefick and his two children Caitlin and Chris Kenefick.

A native of St. Paul, Minnesota, Dr. Kenefick is a graduate of the University of Minnesota Medical School and the Mayo Clinic who, in 1969, ventured west and joined San Francisco Neurosurgical Medical Group. Shortly thereafter he fell in love with the Napa wine country and its products and began cultivating his new passion for grape cultivation and wine making.

In 1978 Dr. Kenefick acquired the 125-acre vineyard property at the foothills of the Palisades Mountains in Calistoga. In 2007, U.C. Davis grad Kent Jarman left Duckhorn to take over winemaking duties.

Winery Tasting Notes:
40% vigonier, 30% grenache blanc, 30% marsanne

“The aromatic profile is made up of anise notes, floral essence, honeydew melon and citrus blossoms. all of this is underlined by a rich grapefruit and white peach presence on the entry.
a creamy middle palate is supported by crisp finish.”

$32 (retail) Wine Club pricing reflected in receipt

I like the idea behind this winery. Two brothers—Aaron and Jesse Inman—bootstrapped their own brand with the mentoring (and presumably some use of his facilities to jump-start operations) of their uncle, August “Joe” Briggs, a widely respected winemaker in Calistoga.

The brothers make just 300 cases a year, focusing on pinot noir and now chardonnay. They’re sold out of all but the chardonnay, which we’re pleased to bring to our white clubs this month.

We’re expecting great stuff from these young men who are well grounded in the art of winemaking with their heads screwed tightly to their necks. We dig the notion of introducing you another success story!

Winery Tasting Notes:
“This chardonnay shows light caramel color in the glass alluding to the oak aging. The nose boasts lemon cream, caramel, citrus with hits of pineapple and toasty oak. In the mouth it expresses the 2011’s cool weather by maintaining firm acidity, while not overpowering its creamy oak character and hints of nuttiness. The finish is long and clean, while having upfront fruit without it being overbearing. Our 2011 Chardonnay will pair well with light but fatty dishes, such as buttered white fishes, and tender pork loin and apples.”

$20 (retail) Wine Club pricing reflected in receipt

This is the second wine we have featured from a young winemaker in Paso Robles, Vailia Esh, whose initial entry we presented was Desparada, another cabernet sauvignon. The Demure is 100% cab from the D’Anbino Vineyard, certified biodynamic as of 2009 and managed by the very talented Kathy D’Andrea.

The Demure is exactly that because it was aged in 75% neutral and 25% one-year French barrels. It is eminently quaffable at this very moment and it is priced right. It could become your go-to cab.

Winery Tasting Notes:
“On display, she’s still so coy: black cherries and milk chocolate, juniper and assam tea. When she walks away, all you remember is the smell of violets, the taste of kirsch liqueur.” –Vailia Esh

$25 (retail) Wine Club pricing reflected in receipt

Kenefick Ranch Vineyards is owned by retired San Francisco neurosurgeon Dr. Thomas P. Kenefick and his two children Caitlin and Chris Kenefick.

A native of St. Paul, Minnesota, Dr. Kenefick is a graduate of the University of Minnesota Medical School and the Mayo Clinic who, in 1969, ventured west and joined San Francisco Neurosurgical Medical Group. Shortly thereafter he fell in love with the Napa wine country and its products and began cultivating his new passion for grape cultivation and wine making.

In 1978 Dr. Kenefick acquired the 125-acre vineyard property at the foothills of the Palisades Mountains in Calistoga. In 2007, U.C. Davis grad Kent Jarman left Duckhorn to take over winemaking duties.

Winery Tasting Notes:
40% vigonier, 30% grenache blanc, 30% marsanne

“The aromatic profile is made up of anise notes, floral essence, honeydew melon and citrus blossoms. all of this is underlined by a rich grapefruit and white peach presence on the entry.
a creamy middle palate is supported by crisp finish.”

$17 (retail) Wine Club pricing reflected in receipt

This is not the kind of wine we typically offer to our Wine Club because at a production level of 100,000, this isn’t what you’d call “limited production”. The fact is, however, for the price point, it is one of the finest examples of pinot gris you’ll find anywhere.

To be certain, Oregon—more specifically Willamette Valley—is a place eminently suited for the cultivation of two grapes: pinot noir and pinot gris. And King Estate is one of the top producers—based on a long reputation for quality as well as glowing reviews (see below; King Estate was also Wine & Spirits 2012 Winery of the Year).

The winery drive for excellence extends to a passion for hospitality as well. With a beautiful inn and restaurant, King Estate is a destination for great wine and great living.

Winery Tasting Notes:
“Appearance: light straw, emerald brilliance. Aroma: raspberry, grapefruit, honeydew melon, lime zest, floral notes and a hint of honey. Flavor: lemon-lime, green apple, white peach, pineapple and a hint of spice. Mouthfeel: viscous mid-palate, crisp acid and balanced finish.”

Wine Spectator Review (88 points): “This zingy version is tart, offering pear, almond and lime blossom flavors. Drink now.”

Wine & Spirits Review (91 Points): “Generous at the outset, this wine has the scent of pear slices spritzed with lemon juice. Those fresh fruit flavors get a warm toasted lees accent of the palate, along with a mineral finish. A versatile gris for a meal, whether grilled chicken or stuffed squid.”

$35 (retail) Wine Club pricing reflected in receipt

Over the years, we’ve encountered hundreds of winemakers, and uniformly, this is a unique populace. Always driven, sometimes quirky, most are continuously focused and passionate about making great wine.

Timm Crull at The Terraces of Quarry Vineyards, however, gets my vote as the wine industry’s version of the Dos Equis “Most Interesting Man in the World,” whose, blood, it is said, “smells like cologne.” Timm’s smells like cabernet.

First time we met was several years ago when I pulled my just-purchased Airstream to Rutherford and parked it behind his vintage Avion trailer. I spent three nights there and got to know Timm, who was hand-crafting and ornate, mobile chicken coop. . .using sophisticated joinery techniques. It was beautiful and emblematic of the level to which he takes projects that interest him.

We’re big fans of his wines (cab, zin and petite sirah), but you’ve got to visit and see his balsamic vinegar operation. Making balsamic demands an abundance of patience and time—as long as 25 years—a glacial process compared to vinting wine. Very cool cellar, too. For the full story, go to www.vintagehighway.com/2010/03.

Winery Tasting Notes:
“This imperial purple petite sirah displays notes of soft Spanish lavender, sweet violet and ripe blueberries. While its deep color is heavy, it is opens and closes with a light smooth finish.”

$25 (retail) Wine Club pricing reflected in receipt

Kenefick Ranch Vineyards is owned by retired San Francisco neurosurgeon Dr. Thomas P. Kenefick and his two children Caitlin and Chris Kenefick.

A native of St. Paul, Minnesota, Dr. Kenefick is a graduate of the University of Minnesota Medical School and the Mayo Clinic who, in 1969, ventured west and joined San Francisco Neurosurgical Medical Group. Shortly thereafter he fell in love with the Napa wine country and its products and began cultivating his new passion for grape cultivation and wine making.

In 1978 Dr. Kenefick acquired the 125-acre vineyard property at the foothills of the Palisades Mountains in Calistoga. In 2007, U.C. Davis grad Kent Jarman left Duckhorn to take over winemaking duties.

Winery Tasting Notes:
40% vigonier, 30% grenache blanc, 30% marsanne

“The aromatic profile is made up of anise notes, floral essence, honeydew melon and citrus blossoms. all of this is underlined by a rich grapefruit and white peach presence on the entry.
a creamy middle palate is supported by crisp finish.”