Merlot Columbia Valley
84% Merlot, 15%
Cabernet Sauvignon, 1%
Bottling Date: November 20, 2001
cases (750ml), 40 cases (1.5L), 55 cases (375ml)
The wine shows extraordinary definition and focus for such a young wine.
The ability to blend with such incredible components has allowed
the wine maker to produce a spectacular wine with deep color, ripe Bing
cherry and concentrated cassis, chocolate and mocha.
Vanilla spice from new barrels makes for a surprisingly complex red
wine. The finish is long and
Syrah Bacchus Vineyard
Varietal Percentage: 100% Syrah; Bacchus Vineyard, Pasco, WA
whole-berry fermentation; 72-hour cold maceration followed by a 17-day primary fermentation using multiple Côtes-du-Rhône
isolates; pneumatage employed
for cap management; bladder-pressed prior to
finished in cask
spontaneous inoculation; 100% complete
Oak: six weeks in near-neutral American and Oregon oak
barrels for settling and ML inoculation; not fined nor filtered
Typical of the Bacchus Syrah is its wild cherry and black cherry
components, but this year those are overlain by a red raspberry essence, a
characteristic of many Rhône-style wines. An un-wooded wine intended for early consumption, the Bacchus Vineyard Syrah
consistently succeeds in providing great enjoyment of foods with which it
is paired. Favorite pairings include peppercorn New York steak, cubed leg
of lamb and shitake mushroom kebabs, spicy red sauces atop penne pasta,
and al fresco lunches of coppacolla sausage, Gorgonzola cheese and
salt-cured black olives.
Walla Walla Valley
Appellation: Walla Walla Valley
Varietal Percentage: 90% Syrah; Pepper Bridge Vineyard, Morrison Lane Vineyard, Cailloux
Vineyard. 10% Viognier; Morrison Lane Vineyard.
Vinification: whole berry co-fermentation of both varieties; 72-hour cold maceration
followed by an 18-day primary fermentation using multiple Côtes-du-Rhône
isolates; pneumatage employed for cap management; bladder-pressed before
complete dryness; finished in cask.
Malolactic Fermentation: spontaneous inoculation; 100% complete.
In this wine one finds baker’s
cocoa, ripe blackberry and even white peppercorn, a pleasant and piquant
alter-ego of the black spice. It easily succeeds in providing a
sensational addition to the Rhône-style section of your cellar. Glen
Fiona’s benchmark wines are made from Walla Walla Valley fruit, and
they continue to be the winery’s finest offerings in its range of appellation-based Syrahs.
An age-worthy, finely structured wine, the 1999 Glen Fiona Walla Walla
Valley Syrah is fully capable of reaching its peak from 2007 to 2009.
If you can’t
wait, it shows well now and will be a pleasant and perfect accompaniment
to peppercorn steak, grilled vegetables, salmon, lamb chops or kebabs.
Melange Columbia Valley
Sangiovese, 25% Syrah, 23% Merlot, 21% Cabernet Sauvignon
Oak: Aged in 30% new oak for 10 months.
54% American and 46% European oak.
Bottled: July to mid-August
Note: Rich in texture, almost explosively flavorful, more in the mouth than on
the nose, bursting with berry, floral and spicy character that lasts and
lasts on the generous finish.
2001 ‘Barrel Fermented’ Semillon
Blend: 89% Semillon, 11%
Vineyards: Yakima Bend Ranch,
Charbonneau, Seven Hills Vineyard, Vanessa, and Fries.
Oak: aged in 2nd year French
oak with 65% aged sur lie for 6 months. Malolactic fermentation introduced
Tasting Note: Remarkably
brilliant and buoyed by crisp acidity, this wine shows loads of ripe
citrus layered nicely with floral notes of orange blossom, honeysuckle and
|A little about the producer of
the first 4 wines we have here.
Established early 1900s Owner Giuseppe Quintarelli Production
4,500 cases Vineyard area 30 acres (12 ha)
Quintarelli is often termed Valpolicella's magician. His approach is
strongly traditionalist with few concessions to modernity. Although his
wines, technically, can display faults--and bottle-to-bottle
variance--they are so weighty, multi-layered, full of personality and,
well, unique that any faults seem to enhance their character rather than
detract from it. The "standard" Valpolicella is a ripasso,
the Amaroneis nothing short of stellar.
Valpolicella Classico Superione 1995
Behind the wine:
Giuseppe Quintarelli is one of the wine
world's great individualists, making his wine his way, which is far from
the modern way, involving as it does many years of finishing in large old
Slavonian oak barrels. The grapes are dried till March, then pressed,
giving a final yield far below that obtainable from fresh grapes.
||Alzero Cabernet Franc
I just recently had the great
pleasure of tasting this wine, in a word it is OUTSTANDING! It is slightly
sweet, and packed with power. Every trip to the the glass is a new look at
this wonderful wine. Has a fresh kind of young Port taste to it, but it is
very much it's own unique wine, very much off the beaten track, and very memorable.
It is still quite young, but it is also VERY drinkable now. I can imagine
it aging beautifully for 20 to 30 years!! Only 265 cases made!
Valpolicella Classico 1993
Best Drinking: 2000 to 2015
Drink with: Drink it when you'd drink Port; and suffer less the
14% plus 3% residual sugar. Made as Amarone, except that less of the
sugars are transformed into alcohol. Quintarelli does not try to force
wines in any direction, lets them take their own course in barrel.
Nicolas Belfrage MW Apr 04 2000 Rating:
90 out of 100
Redolent of ripe cherries on the nose. Great richness of ripe
cherry, cherry liqueur fruit on palate, sweet and scrumptious but with a
satisfying bitter twist at the back which prevents anything cloying.
Acidity also helps give balance.
||La Brancaia Il Blu IGT
Robert Parker 90 points
The 2000 Il Blu boasts a dense ruby/purple color in addition to aromas
of espresso, sweet, toasty French oak, new saddle leather, black currants,
and blackberries. Deep, medium to full-bodied, and powerful, it requires
2-3 years of cellaring, and should last for 12-15.
||La Brancaia Chianti
Robert Parker 89 points
The deep ruby/purple-colored 2000 Chianti Classico reveals a seductive,
sexy bouquet of sweet black cherries, leather, camphor, licorice, and
cedar. Medium to full-bodied, earthy, round, and heady, with no hard
edges, it will drink well for 4-5 years.