My St Francis Trinity…
Somehow over the last couple of weeks I took a trip to California’s Sonoma County without ever leaving my house. No packing or long airport lines just a corkscrew, three bottles of wine [not simultaneously] and my wine glass. Of course I wouldn’t really mind the stress of a cross-country trip to sit among the vines but luckily these wines helped me to better understand Sonoma County and its many appellations including; Russian River Valley, Alexander Valley and others.
I have had my eye on these wines for a few months hoping for and taking advantage of sales as they came to fruition. All three of these wines were purchased at Winn-Dixie where I am employed as their Wine Steward. Retail prices range from about $13.00 to $25.00 and are also available at other fine establishments including, yes, even grocery stores with fine wine selections.
St Francis Cabernet Sauvignon Sonoma 2008
This Cabernet Sauvignon has rich varietal character and body. The wine’s firm structure, generous tannins, and depth of color complement classic aromas and flavors of ripe black currant, spicy tobacco, dark chocolate, cassis and spicy oak.
SILVER MEDAL, 2011 SONOMA COUNTY HARVEST FAIR WINE COMP. Built and focused, the black-fruited ’08 St Francis Cabernet exhibits plenty of richness from start to finish; soft tannins in the aftertaste.
Wine Enthusiast review:
Good price for a nicely complex Cabernet for drinking now. Dry and smooth in tannins, it shows ripe blackberry, cherry, licorice and herb flavors, with a kiss of oak. -Wine Enthusiast, 87 Points
St Francis 2010 Chardonnay
This wine retails in the $14-16.00 range but I have seen it recently as low as $12.00.
Medium golden in color this fruity oaked Chardonnay brought stone fruits such as apricots and peaches to my senses along with pears, citrus and a minerality on the nose and palate. Not overly rich, I would recommend this selection for those who like some oak in their Chardonnay’s but not an overwhelming buttery amount.
It was left-over and appetizers for dinner night at our house and this Chardonnay paired deliciously with this ragtag line up; rotisserie chicken salad with walnuts, smoked crab dip, Cajun smoked salmon dip, triple crème brie and even Gorgonzola. Bet you thought I was kidding….
Our Sonoma County Chardonnay derives its flavor from a unique blend of some of Sonoma County’s finest vineyards. hand-picked at the peak of ripeness, this 100% Chardonnay is whole cluster pressed to enhance fruit character then barrel and malolactic fermented to heighten flavor and enrich the mouthfeel. Aromas of fresh melon combine with hints of hazelnut and citrus. This medium-bodied Sonoma County Chardonnay displays fresh flavors of butterscotch and pineapple, followed by crisp acidity and a rich, lingering finish.
Sonoma County Harvest Fair – Best of Class
2012 San Francisco Chronicle Wine Competition – Silver Medal
St 2008 Francis Old Vine Zinfandel
This Zinfandel produced from 55 to 100-year-old vines is priced in the $20.00-$22.00 range with sale prices sometimes bringing it down into the $18 range. I am an Old Vine Zinfandel fan as evidenced recently by my Zin-ful Weekend post so this wine always intrigued me.
Tawny garnet in color I noted this wine was almost brown. It’s ageability of 3-5 years may explain this occurence. Not super fruity at decanting; wood, spices such as cinammon, nutmeg and clove were detected along with raisins and casis as the wine breathed. On the palate a spicy dark peppery taste was noted with the wine opening to a caramel, butterscotch delicate burnt smoke taste. With the ALC level listed at 15.5% I would recommend decanting this Old Vine Zin for at least 30-40 minutes because it truly does soften nicely with the passing of time.
Wine making notes;
The grapes in our Sonoma County Old Vines Zinfandel come from vineyards in Russian River Valley, Sonoma Valley and Dry Creek Valley. These vines range in age from 55 to 100 years old, producing low yields of fruit with highly concentrated, intense flavors. All grapes are hand-harvested, gently de-stemmed and crushed before cold-soaking for three days to extract optimal color and flavor. The fruit is then inoculated with many different yeast strains to build complexity, then fermented in separate lots using a combination of pumpovers and delestage to soften tannins. Secondary malolactic fermentation occurs in 50% American and 50% French oak barrels – 25% of which are new.
For those who may have thought this post to be about Saint Francis who on July 16, 1228, was pronounced a saint by Pope Gregory IX and is known as the patron saint of animals and the enviroment I hope you were not too disappointed. I’d like to think Saint Francis is watching over not only my hounds but me and mine too.