From the Miner Family: 2005 Syrah La Diligence Stage Coach Vineyard

Miner Family Vineyards is a small Napa Valley family-owned winery, well known for producing a portfolio of high-end wines. The winery has recently introduced a new label called La Diligence, actually a joint project between Miner and Domaine François Villard. François Villard is a young vintner from the Northern Rhône Valley and renowned for producing exceptional Viogniers and Syrahs from the Condrieu and Côte-Rôtie appellations. The name of the wine refers to this Franco-Californian joint venture: Diligence means Stagecoach in French

With over 500 acres planted, Stagecoach Vineyard is one of the largest vineyards in Napa Valley. The land stretches between the Oakville and the Atlas Peak appellations, from an elevation of 900' climbing to over 1700'. The location is unique thanks to the cool morning fog that rolls off the hills during the summer, and a rocky, volcanic, well-drained soil. The vineyard is planted primarily to Cabernet Sauvignon, with Syrah and Malbec on south and west facing slopes, and small plantings of Viognier and Marsanne found in rocky, thin soiled areas.

The 2005 Miner Family Syrah La Diligence Stage Coach Vineyard had a dark, purple color and aromas of sweet black fruit on the nose. The palate was full-bodied, rich, woody, with a long cocoa/moka finish. The wine was remarkably tasty, although a little too young. We served it with a Cocoa-Chili-Rubbed Chicken dish, which was actually a great combination.

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Winemaking step #9: fining

Earlier this week, we had another meeting with Crushpad chief winemaker Mike Zitzlaff. The objective was to determine the appropriate amount of egg white in order to remove the proper amount of bitter tannins in our wine. We had learned at our previous meeting that the albumin contained in the egg white was particularly effective at removing aggressive tannins without affecting the other desirable flavors of the wine.

This time, Michael had prepared three samples with three different dosages: the first one had 1 gram of egg white per 1 liter of wine, the next one 0.8 gram per 1 liter, and the last one 0.6 gram per 1 liter.

Tasting these samples was eye-opening: the first one seemed to have lost most of its body — too much egg white —, the third one had a harsh finish — not enough egg white —, and like Goldilocks finding Baby Bear's porridge, we found that the second one was just right.

Everybody was happy with the 0.8 dosage, which means that we could move forward with the fining. And then, the wine will be ready for the next and final stage: bottling!


Related posts:
•  Winemaking step #8: blending
•  Winemaking step #7: barrel tasting
•  Winemaking step #6: after the malolactic fermentation
•  Winemaking step #5: pressing the wine
•  Winemaking step #4: getting ready for the pressing
•  Winemaking step #3: monitoring the fermentation
•  Winemaking step #2: inoculation of the must
•  Crushing at Crushpad
•  2006 Cabernet Sauvignon Ink Grade Vineyard Howell Mountain

Technorati tags: wine food & drink

Winemaking step #8: blending

After being in barrel for almost 18 months, it is almost time for our 2006 Crushpad Cabernet Sauvignon Ink Grade Vineyard to be bottled. But first, we had to decide on the final steps: blending and fining.


Our Cabernet Sauvignon in its new oak barrel

So last week, we met with Crushpad's Chief Winemaker Mike Zitzlaff who had prepared for us some blending wine samples: a 2006 Cabernet Franc, a 2007 Merlot, and a 2007 Cabernet Sauvignon.


Wine samples for the blending

First we tasted our wine: dark, intense nose of black fruit, thick, with a strong oaky finish. Mike explained that at this point the wine was unbalanced and had too much oak for the amount of fruit — maybe it stayed too long in its new oak barrel. Therefore, the purpose of blending would be to add more fruit to the wine.

Then, we tasted the other wine samples. The Merlot was soft and fruity with blueberry flavors, the Cabernet Sauvignon was ultra ripe and pruny, and the Cabernet Franc was somewhat herbal. We all agreed that the merlot was the best.


Assembling different blends

We started with a 5% Merlot blend: the Merlot had brought its blueberry flavors to the Cabernet but the oak was still very present. The 10% Merlot blend was very fruity but lacked backbone. The 7.5% was a good compromise: good fruit and nice backbone although the finish was still oaky. “Don't worry,&rdquo said Mike, “We are going to use egg whites and this will soften that harsh finish&rdquo.

Egg whites are a traditional fining agent used to reduce the amount of harsh tannin and soften the texture of red wines. The albumin contained in the egg white absorbs tannin particles, thus reducing astingency in wine.

Our wine is now in a tank, blended with 7.5% Merlot. We'll come back next week to do the fining. In the meantime, we're working on the label and trying to find a name. What about Noir d'Encre?

Related posts:
•  Winemaking step #7: barrel tasting
•  Winemaking step #6: after the malolactic fermentation
•  Winemaking step #5: pressing the wine
•  Winemaking step #4: getting ready for the pressing
•  Winemaking step #3: monitoring the fermentation
•  Winemaking step #2: inoculation of the must
•  Crushing at Crushpad
•  2006 Cabernet Sauvignon Ink Grade Vineyard Howell Mountain

Technorati tags: wine food & drink

The 2004 Sequia Grove Cabernet Sauvignon Napa Valley

This bottle was sent to me by the Kobrand Corporation, the wine and spirit importer and distributor. When I received it, I became curious about the wine as I realized that I had never visited the Sequoia Grove winery, although it is right on Highway 29, just 1 mile north of Rutherford.

Family-founded in 1980 on the site of an 1850 farmhouse, Sequoia Grove is named for the grove of giant redwood trees that surround the winery. Today, this boutique winery produces small quantities of premium wines and specializes in Cabernet Sauvignon.

Michael Trujillo is the winery’s longtime winemaker. “In my winemaking I strive for balance and varietal character to come through,” says Michael of his winemaking philosophy on the winery website. “I don’t get carried away with the big, high-alcohol wine trend that influences much of the industry today. I strive for richness and balance from start to finish. This is the way I make wine.”

Under new ownership, the winery has recently upgraded its winemaking facility with state-of-the-art fermenters and processing equipment. A completely subterranean cellar —the first in the Valley— maintains a year-round temperature of 58°F. The fruit is sourced from the winery's estate vineyard in Rutherford as well as from renowned Napa growers such as Gary Morisoli, Andy Beckstoffer, and others.

The grapes for the 2004 Sequoia Grove Cabernet Sauvignon Napa Valley were sourced from Rutherford (50%), Oakville (30%), Atlas Peak (15%), and Napa (5%). The wine is pure Cabernet Sauvignon, aged in American oak (38% new) for 18 months. It has a deep inky color and an engaging nose of black fruit and licorice. On the palate, it is concentrated without being jammy, with substantial tannins, some good acidity, and notes of vanilla and mint on the finish. Overall, I find it rather well balanced for such a young wine, although I would cellar it for at least 5 more years, but that's my personal taste. In the meantime, decant it for at least 1 hour and enjoy it with grilled ribeye steaks with Mediterranean rub and oven wedge fries.

Technorati tags: wine food & drink