In
2010, we celebrate Palmina’s Fifteenth Anniversary -
a decade and a half of making Italian wines from Santa Barbara
County grapes.
This Library section includes tasting and winemaking notes
on past vintages in case you find an older bottle of Palmina
in your
wine store, on a restaurant wine list or in your cellar.
We’ll also occasionally provide comments
on how the wines are aging, when we do open one of our older wines.
Feel free to send along your comments when you do the same!
Arneis, Honea Vineyard, 2008
The 2008 Arneis is a light golden green color,
shining from the glass with a brilliant clarity. On the nose, a
rich and creamy citrus character is evident, almost like a key
lime pie. A first sip reveals a smooth and broad mouthfeel that
still zings with lively acidity, with ripe Barlett pear and kumquat
flavors interlaced with fresh lemongrass and mace spice. Hints
of honeydew melon linger with a whisper of white almonds on the
pleasing finish. This medium-bodied wine is a superb wine for all
seasons, but particularly with hearty foods of the late summer
and autumn. Arneis can definitely hold its own and complement strongly
flavored seafood dishes, and it is delightful with pasta.
Click
here for full winemaking and tasting notes
Botasea Rosato di Palmina, 2008
A gloriously dark salmon/rose color with magenta
highlights almost sparkles in the glass. This is a wine that is
as refreshing as a white wine and as serious as a red. Beautiful
strawberry and maraschino cherry aromas waft from the glass. Surrounded
by hints of rose petals, the wine refreshes the palate with a yinyang
of red plum, mulberry and watermelon juxtaposed with orange peel
and fresh garden tarragon. Soft and dusty tannins are nicely balanced
with crisp acidity and rich berry/cherry fruit.
Click
here for full winemaking and tasting notes.
Botasea Rosso Biondino, 2008
Like any intelligent and beautiful red-blonde,
this wine is complex. An enticing and bright deep rose color is
surrounded by paler and translucent shell pink at the edge of the
glass. Layers of floral aromas are interspersed with more masculine
notes of pipe tobacco, and then a hint of raspberry and cardamom
spice. A first sip reminds of that first watermelon of the season,
red plum skin and red currant. The palate is refreshed with the
lilting acidity of the wine, and then rewarded with cherry pie nuances
that mingle with mineral notes, fresh garden herbs and a nice hit
of rose hip tea tannins.
Click
here for full winemaking and tasting notes.
Malvasia Bianca,
Larner Vineyard, 2008
Owner/winemaker Steve Clifton believes this may be the best Malvasia
Bianca he has ever made. The color is reminiscent of the pale gold
of dawn’s first light – ethereal almost. But a swirl
unleashes exhilarating aromatics, a crisp and persistent bouquet
of jasmine, a hint of vanilla bean, citrus and melon notes and
the freshness of the seaside. While the perfumed nature of the
wine may lead to an expectation of a sweet wine, the 2008 Malvasia
is bone dry, with the palate being caressed with accents and nuances
of cherimoya, the dark orange meat of a black plum and Clementine’s,
interlaced with a stony minerality. The hint of spice and texture
from the skin contact carry the flavor and aroma through the crisp
and enduring finish. At a low 12.5% alcohol by volume, the 2008
Malvasia Bianca is very Friulian in nature, almost austere in its
style, and a wine that will not only enhance a conversation, but
perhaps start one.
Click
here for full winemaking and tasting notes.
Moscato, Honea Vineyard, 2008
The pale straw color of the wine is a bit misleading,
teasing into an unsuspecting swirl and sniff. The vibrant, heady
and lovely perfume of 2008 Moscato entices and entrances, leading
to the complete understanding of why wine aromas are known as “bouquet”.
Floral notes of jasmine, orange blossom and honeysuckle are overlaid
with a hint of lily and bakers spice. The palate is rewarded as
well by a lilting and lively acidity that dances across the taste
buds, bringing pear, vanilla bean, lemon verbena and orange peel
to the wine’s profile. A hint of clove, a touch of melon
and a palate-pleasing zest of lime round out the finish of this
elegant wine.
Click
here for full winemaking and tasting notes.
Pinot Grigio, Santa Barbara County, 2008
This 2008 bottling of Pinot Grigio truly is a mélange
of flavors, textures and nuances of these four vineyards. The light
pale straw color invites a swirl, which shouts of citrusy fruits
in its delicate bouquet. Zingy and zesty on the palate, the crisp
wine then brings layers of vineyard specific nuances to the palate.
Citrus and white peach and stone fruits from Alisos. A flinty minerality
of the ancient riverbed soils from Honea. Hints of lime zest from
Zotovich. A kiss of nectarine from Hibbits. All overlaid with subtle
tropical notes of just ripe pineapple and mango in this tangy and
zippy release. This is a firm, focused wine with a beautifully
dry finish that acts as its own ambassador for the perfect Pinot
Grigio climate and soils of Santa Barbara County. Enjoy!
Click
here for full winemaking and tasting notes.
Pinot Grigio, Alisos Vineyard, 2008
Crisp, vivacious
and refreshing are adjectives that come to mind when enjoying a
nice cold glass of Pinot Grigio. This Alisos Vineyard
designated wine also evokes words like “silky”, “luxe” and “lush”.
A rich light golden color foretells of the opulence of the wine,
and a swirl produces a bouquet of fruit blossom and white peaches
just on the perfect point of ripeness. A hint of fennel on the
nose intrigues and leads to that first sip, which glides across
the palate with an classy, oily quality. More white stone fruit
flavors of apricot, peach and pear are intermingled with anise
notes that bring to mind ‘red vine” licorice ropes
and citrus zest. Unctuous and refreshing at the same time, the 2008
Pinot Grigio from Alisos Vineyard is rich, flinty, fruit-laden
and elegant.
Superb with food, a sunny afternoon or a group of friends.
Click
here for full winemaking and tasting notes.
Tocai Friulano, Honea Vineyard, 2008 The 2008 release of Palmina Tocai Friulano is a
bit crisper and yet a bit rounder on the palate. Picked earlier
than in the past, the wine shines forth with a light, spun straw
color with light chartreuse highlights glinting from the glass.
A “briny perfume” reminiscent of oceanic waves crashing
on rocks is joined by just ripe apricot at first swirl. The wine
unfolds with white citrus flower and nuances of springtime delighting
the senses. It is no wonder this wine is released in the spring,
as it is fresh and sprightly! A round and rich texture brings key
lime, nectarine and limestone notes to the palate along with a
hint of pineapple core, wild blooming sage and marzipan. The wine
lingers in the mouth with a zesty hint of hazelnut and white peach
on the pleasant, refreshing finish.
Click
here for full winemaking and tasting notes
Traminer,
Alisos Vineyard, 2008
A rich light golden color foretells of the opulence
of the wine, and a swirl produces a bouquet of fruit blossom and
white peaches just on the perfect point of ripeness. A hint of
fennel on the nose intrigues and leads to that first sip, which
glides across the palate with an classy, oily quality. More white
stone fruit flavors of apricot, peach and pear are intermingled
with anise notes that bring to mind ‘red vine” licorice
ropes and citrus zest. Unctuous and refreshing at the same time,
the 2008 Pinot Grigio from Alisos Vineyard is rich, flinty, fruit-laden
and elegant.
Superb with food, a sunny afternoon or a group of friends.
Click
here for full winemaking and tasting notes.
Arneis, Honea Vineyard, Santa Ynez Valley, 2007
The 2007 bottling of Arneis is astoundingly aromatic.
A bouquet of honeysuckle and violets is laced with a hint of lavender
and talc. This feminine nose is delicate in a forthright way and
is unleashed from an inviting pale gold hue in the glass. Lilting
acidity and freshness wakens the palate and envelopes the taste
buds with harmonic layers of kaffir lime, wild fennel and then red
Anjou pear, Fuji apple and the characteristic marzipan, almond and
wild herb finish. Full bodied and ageable, as one might expect from
this individualist grape, Arneis will pair beautifully with savory
dishes, seafood and hearty fare. We recommend serving just slightly
chilled to fully enjoy both the sensory essence of the wine.
Click
here for full winemaking and tasting notes.
Barbera,
Santa Barbara County, 2007
This
is more of a European styled wine than a big, jammy Californian
version. The dark amethyst color shows depth and clarity,
brimming with indigo highlights. The bouquet is somewhat
floral, with violets and lavender mingling with herbs d’provence,
a hint of tobacco leaf and black raspberry crumble. Barbera’s
flagship characteristic jumps out at first sip – bright
and brilliant acidity lifts the pomegranate, deep red plum
fruit, black plum skin and currant. After a bit of swirling
and air, intriguing “wild
berry” flavors of olallaberry, huckleberry and blueberry
emerge, all surrounded by gentle tannins and that beautiful,
lilting acidity. This wine loves food, so enjoy with anything ‘rustica’ – spaghetti
with meatballs, lasagna, risottos and just about anything with
tomatoes and herbs!
Click
here for printable winemaking and tasting notes.
Dolcetto, Santa Barbara County, 2007
The dark and deep crimson color with violet splashes
of light make you wonder if this is a “fruit forward, enjoy
in its youth wine”! But a swirl produces a fruit bouquet of
sour cherries and plums and then a remembrance of a raspberry chocolate
torte. Spicy notes of pepper, cloves and star anise meld with cherry
compote – but we digress! After all, this is a wine to drink!
That first taste reinforces the notion of the youthful freshness
of Dolcetto, with more dark fruits mingling with baker’s cocoa
and the typical Dolcetto cherry almond finish. The 2007 Dolcetto
is more complex than previous vintages. It still boasts the fruit
profile and bright acidity, but also layers in long tannins for
a richer textural component. Enjoy with your “fun” recipes,
or take to a potluck where it will shine. During the summer months,
we also enjoy Dolcetto slightly chilled for a fresh, taste sensation!
Click
here for printable winemaking and tasting notes.
Honea Bianco, 2007
This is a wine that Palmina would proudly take
to Friuli. Honea Bianco struts its heritage with a brilliant
and steely pale yellow-gold color that glistens in the glass. On
the nose, the mineral laden soils of Honea provide a backbone of
flint that is overlaid with subtle white rose, kaffir lime, passionfruit
and hints of white pepper spice. The first sip refreshes with playful
acidity and citrus notes of blood orange and lemon before the roundness
of the blend glides across the palate. Chalky undertones from the
limestone join with exotic notes of kumquat, dragonfruit and the
inside slice of a pineapple. Lingering green-tea and lemongrass-thyme
notes refresh and satisfy, and beg for another taste. Beautifully
balanced and full-bodied, Honea Bianco will only continue
to evolve and gain complexity with cellaring. Yes, an ageable white
wine – trust us! Yet, it is also delightful in its youth,
and is an excellent complement to a meal.
Click
here for full winemaking and tasting notes.
Malvasia Bianca, 2007
A pale green-gold color almost shimmers in the
glass, but it is the first whiff of the bouquet of Malvasia Bianca
that is so astounding. Honeysuckle, orange blossom, white jasmine
and a hint of beeswax soar from a swirl and envelop the senses.
The aromatic profile of the wine is so fragrant that the palate
may be expecting something sweet. But the charming (and bone dry)
Malvasia Bianca then surprises with bright and lively citrusy notes
of key lime along with hints tangelo and passion fruit. The smoothness
of the barrel fermentation comes through as notes of lemon curd,
and is then joined by a slate-like minerality. This wine has it
all – seductive aromatics, striking fruit notes, lively acid,
silky texture and beautiful balance. Cheers to 2007! Extremely limited
vintage.
Click
here for full winemaking and tasting notes.
Pinot Grigio, Santa Barbara County, 2007
Notes of acacia and honeysuckle mingle with Asian
pear and citrus blossom on the nose. A first sip reveals a fascinating
texture of both vibrant acidity and creaminess, enveloped by impressions
of Fuji apple, clementines, lemon curd and hints of tropical fruit
in the kiwi, key lime range. A snap of lemongrass and stony minerality
are present on the long and satisfying finish.
Click
here for full winemaking and tasting notes.
Pinot Grigio, Honea Vineyard, Santa Ynez Valley,
2007
There is a brilliance shining through the pale
straw color of the wine, foretelling of the lively elegance in the
glass. A swirl produces a sharp attack on the nose of grassy, mineral
and citrus notes. Flavors are the distinctive ones for Pinot Grigio
from Honea Vineyard – stone fruit such as white peach and
apricot leading to a suggestion of acacia honey. An opulent texture
with balance and medium weight, the wine subtly layers hints of
key lime and a pebbly minerality into this crisp yet round wine.
Best when served at cellar temperature, and enjoyed in its youth.
Click
here for full winemaking and tasting notes.
Tocai Friulano, Honea Vineyard, Santa Ynez Valley,
2007
A subtle bouquet of almond blossom and the first
springtime perfume from a mimosa acacia tree mingle with pear and
a hint of exotic sandalwood. Delicate, fresh and inviting, a first
sip unveils notes of fuji apple, restrained spicy tangs of fennel
and French tarragon and just ripe d’anjou pear. Beautifully
balanced with élan – elegant, refined, and yet full
of verve and personality, this wine finishes with lingering notes
of bitter almond.
"...notes of apple skin, lemon zest,
spring flowers, and hints of herbs and spice. The wine is dry and
deliciously fresh and vibrant. 90 points"
Robert Parker, Wine Advocate
Click
here for full winemaking and tasting notes.
Traminer, Alisos Vineyard, Santa Barbara County,
2007
A light straw color with flecks of gold foretell
of the brightness of this wine. True to its nature, a swirl unleashes
floral notes of in-bloom key lime and garden herbs. Lemon-lime peel
first primes the palate, followed by an astounding minerality and
stony/pebble textural focus. A sensory treat, lemon curd and lychee
aromatics are echoed by those flavors on the palate, along with
some exotic notes of kiwi and overlaid with a gravelly and cleansing
mouthfeel. A medium-bodied wine, the 2007 Traminer finishes with
a remembrance of a well-made, fresh key lime pie.
Click
here for full winemaking and tasting notes.
Botasea Rosato, 2007
A deep rose color foretells of the depth and character
of the wine, with a swirl in the glass releasing a cornucopia of
fruit and floral notes. Rose petals, orange peel, and remembrances
of wild strawberries on a warm summer day first enchant. Red plums,
rhubarb and currants meld with raspberry and those fine, soft tannins
of an iced hibiscus tea to tease and refresh the palate. This is
a full-bodied, bone-dry rosé with lilting acidity, complex
and layered red fruit and elegant, soft tannins, all finished with
lingering notes of dried strawberry. Beautiful on a summer day,
delightful with a gathering of friends as an aperitif and astounding
as a foil and complement to spicy foods!
Click
here for full winemaking and tasting notes.
Alisos, 2006
The first sensation is visual – a
deeply colored ruby with glints of intriguing crimson shining through
in the beautify clarity of the wine. Next, the aromatics…
pomegranates, pecans, and cherry cola at first, followed by wafts
of dried plum, high-note red currant, and herbal notes of bay leaf
and laurel. A sip confirms the nose, but is additionally rewarded
by a smooth and silky texture as Alisos glides across the palate,
leaving remembrances of dried raspberry and cherry from the Sangiovese,
earthy and meaty dark notes from the Merlot and herbs d’provencal
nuances from the apassiemento Sangiovese. The lively acidity, barrel
aged tannins and layered structure allow the soft fruits to show
through in this superbly balanced wine. Ah, poor sense of hearing,
so deprived! But, the chorus of happy sighs from those at the table
adds to the sensory equation. Enjoy with food, friends, family!
Click
here for printable winemaking and tasting notes.
Arneis, Honea Vineyard, 2006
The perfumed nose is the result of the stainless
steel aged wine. A first sip returns an elegant structure and coats
the palate with a creaminess from the wine aged in the Gamba puncheons,
which is then joined by lilting, prancing flavors preserved by the
neutral barrels – kiwis, lemon curd, tangerines and nuances
of fennel and a shadow of bitters or wild herbs. Persistent remembrances
of pomelo and almond linger and loiter until the next swirl and
sip.
Click
here for full winemaking and tasting notes.
Barbera, Santa Barbara County, 2006
Barbera is known worldwide for its intense
color, and the 2006 Barbera, Santa Barbara County more than steps
up to the plate. A deep rub-red color with violet hues foretells
of the dark fruit profile in the glass. A swirl releases a bouquet
of ripe plum, blackberry and black currant along with subtle traces
of nutmeg and toasted vanilla. On the palate, the wine is mouth-coating
and silky and just plain friendly! There is a depth of blueberry-plum
and black cherry fruit, sweet baking spices and a hint of chocolate,
a bit of earthy-mineral character, soft and pleasing tannins and
a lively acidity that then leads to a cherry cobbler finish. Beautifully
balanced, this is a wine with harmony.
Click
here for printable winemaking and tasting notes.
Barbera,Honea Vineyard, 2006
This is a big, smooth and exotic wine. A dark
brick color is surrounded by scarlet edges and the beauty of the
wine invites a swirl. Heady aromas of spice, wild strawberry, Bing
cherry compote, and bright, fresh, black fruit demand that first
taste. More spicy and striking flavors caress the palate – fresh
nutmeg, black currant, Chinese five-spice, cassis, dried porcini
mushroom, framboise – all balanced by fine tannins and lively
acidity that aches for a great meal! On the finish, lingering notes
of dark chocolate meld with ripe mulberry (dessert anyone?).
Click
here for printable winemaking and tasting notes.
Dolcetto, Santa Barbara County, 2006
Fresh summer fruits come to mind with the 2006
Dolcetto – a reflection perhaps of those meals with which
it pairs so well. A dark ruby color with amethyst highlights foretells
of the character in this wine, which with a swirl produces aromas
of raspberry and cherry, a bit of toast and a hint of violets. At
a first taste, the smooth texture caresses the palate with summertime
notes of black cherry, fresh red plums, and those wild berries we
all picked in our youth – blackberry, huckleberry and dark
raspberries. Yet with all the intense fruit flavors, there’s
a nice underlying bright acid in the wine and soft, almond-like
tannins on the finish.
Click
here for full winemaking and tasting notes.
Malvasia Bianca, Larner Vineyard, 2006
A seductress, Malvasia Bianca first beckons with
a gorgeous glint of honeyed gold in the straw-colored wine. A virtual
garland of elderflower, honeysuckle and night-blooming jasmine leaps
from the glass with a swirl, teasing into a belief that this is
a sweet wine. But no - a first sip surprises with tangy essence
of quince, key lime, Meyer lemon zest and newly picked white peaches.
The most complex of all Palmina white wines, Malvasia Bianca pulses
across the palate with notes of lime marmalade, kumquats, membrillo
and loquats and then lingers and lingers with a pleasing and uplifting
piquant finish.
Click
here for full winemaking and tasting notes.
Pinot Grigio, Santa Barbara County, 2006
The wine is a beautiful pale-yellow - the color
of diffused sunlight on an early summer morning – with a brilliant
clarity. This 2006 vintage is beautifully aromatic, with tropical
notes and key lime mingling with a reminiscent scent of seaside
brininess on a cold day at the beach. A first sip will surprise
with the almost opulent texture of the wine – medium bodied,
silky and a nice bit of oily viscosity. The tropical nose is mirrored
on the palate, with layers of key lime, kumquat, cherimoya and kiwi
and then a dollop of honeydew melon, all mingling with a stone-minerality.
Finally, there is a lasting, lingering finish of lemon curd and
orange zest. Very versatile with food, or superb on its own and
should be enjoyed in its youth. The 2006 Pinot Grigio, Santa Barbara
County is conveniently bottled in a screwtop, adding just one more
element to make it the perfect wine for a leisurely summer picnic!
Click
here for full winemaking and tasting notes.
Pinot Grigio, Alisos Vineyard, 2006
It’s not the color so much, which is a light
shade of flaxen, but the brilliance of the wine that is so visually
appealing. Swirling releases not only aromas of fresh meyer lemon
and tangerine, but also jewel-like highlights of white gold. “Terroir”
is evident in the 2006 bottling, as the stony minerality and focused
notes of lime zest, guava and just ripe white peach is again present
at first sip. There is a racy acidity and a steely underpinning
to this wine, which glides across the palate with a silky, slightly
oily texture. An unmistakable hint of clove lingers on the finish.
Click
here for full winemaking and tasting notes.
Pinot Grigio, Honea Vineyard, 2006
The pale straw color of the wine glistens in the
glass. A swirl produces a subtle and elegant bouquet of honeysuckle
blossom and freshly picked summer stone fruits. Even before a first
taste, a refreshing crispness is evident. That first sip rewards
with a first impression of honeydew and Crenshaw melon as the round
and uplifting texture of the wine envelopes the palate. Layers of
asian pear, quince and green guava are interlaced with a stonelike
minerality that continues into the long finish. Those lingering
notes are joined by a hint of lime zest in this elegant rendition
of Pinot Grigio. Best when served at cellar temperature, and enjoyed
in its youth.
Click
here for full winemaking and tasting notes.
Subida, Honea Vineyard, 2006
A light golden color reflects the warm colors
of the autumn season, and indeed there are seasonal characteristics
abounding in this wine. Late season wildflowers, Asian pears and
hints of fig on the nose are joined on the palate by Gala apples,
stone fruits, hazelnut, and Bosc pear. The texture of this wine
is astoundingly creamy, with a roundness replete with suggestions
of honeycomb and yet fresh and lively at the same time. The wine
finishes with a bitter almond reminder that is typical of Tocai
Friulano. Subida is such a great food wine! Enjoy it with a pesto
dip from the last basil in your garden, creamy squash soups and
roasted game hens.
Click
here for full winemaking and tasting notes.
Tocai Friulano, Honea Vineyard, 2006
A pale yellow, straw-like color glints with brilliance
as the 2006 Tocai Friulano is swirled in the glass. Captivating
aromatics of lemon and citrus are enveloped with a minerality reminiscent
of the nearby sea. Apricot and mandarin orange notes are joined
by a hint of raw clover honeycomb and sunflower seed on the palate.
Medium bodied, the wine displays an intriguing yin-yang of texture
– both a pleasant oily viscosity and a sharp, tangy crispness.
The finish is long, with classical notes of almond and citrus light
and lingering.
In Italy, Tocai Friulano is ever-present, served
in both rustic frascas and elegant ristorantes, as an aperitif and
with the meal. The 2006 Palmina Tocai Friulano has the same versatile
characteristics, and can be enjoyed on its own, or with a variety
of foods. Serve the wine chilled and in its youth, alongside your
favorite asparagus dish (trust me!).
Click
here for full winemaking and tasting notes.
Traminer 2006
A light cornsilk color with brilliant highlights
first beckons to the glass. A swirl unleashes the aromatics for
which Traminer is known. A full bouquet of green apples, lemon drop
and floral notes of citrus blossom and fresh garden herbs lead to
exotic notes of lychee, asian pear, lime and mangosteen that race
across the palate. There is a crisp and lively acidity in this beautifully
balanced wine, and nuances of hazelnut and flinty minerality on
the refreshing finish. The 2006 Traminer is a medium-bodied wine
that is enjoyable now, and will continue to gain some complexity
in the bottle over the next 1-2 years.
Click
here for full winemaking and tasting notes.
Botasea Rosato 2006
The first impression is visual, as Botasea is
a glorious shade of rosy pink and sparkles in the glass with ruby
highlights that meld to a translucent coral pink on the edges. A
swirl brings forth a true bouquet – floral notes of rose petal
and wild strawberry, a mere hint of freesia and a wisp of vanilla
bean. A taste sensation occurs at the first sip, with a refreshing
and lively acidity leading to a palate-coating silky texture, notes
of summertime watermelon, rhubarb and fresh raspberry, along with
red plum and strawberry preserve on toast. The 2006 Botasea
Rosato di Palmina leaves lingering notes of wild berry and
a hint of spice on the refreshing, clean and graceful finish.
Click
here for full winemaking and tasting notes.
Lagrein 2006
A late ripener, the tiny 2006 harvest of just
a few bins of beautiful clusters of Lagrein grapes were delivered
to the winery and then de-stemmed into one 4’x4’ fermenter.
The color and aroma were astounding from the first punch-down! After
the completion of fermentation, the 2006 Lagrein was moved to neutral
French oak barrels, where it underwent malo-lactic fermentation
and then aged for ten months before being bottled in the summer
of 2007.
This is an expansive wine, so decant it into your
favorite Pinot Noir or Nebbiolo wine glass. Marvel the glycerin
coating of deep garnet, purple, dark aubergine, almost black color
that coats the crystal as you give the glass a swirl. Rich aromas
of ripe black plum and prune meld with a hint of tar and reminiscent
notes from a grandfather’s study – leather, cigar box,
tobacco leaf, comfort. A first taste is surprising – a push/pull
of sweet and savory flavors of blackberry cobbler, dark bittersweet
cherry, black currents and beautifully balanced earthy tannins complementing
a bright acidity. A burst of blueberries, a sigh of violets and
just a whisper of vanilla bean are present on the finish.
Click
here for full winemaking and tasting notes.
Alisos 2005
Layers of intriguing aromas, flavors and texture
are the hallmark of this wine. A dark ruby color invites you to
the glass, and a swirl unleashes aromas of grated fresh nutmeg along
with hints of hay bale and spice. High-tone notes are provided by
the Sangiovese, with the Merlot adding structure and a dark base,
all brought together on the mid-palate by the dried Sangiovese.
Layers of lavender, violets, dark cherry and black plums are joined
by a pleasing prunish note and hints of fresh Mexican bread on the
palate. Elegant tannins are represented by a suggestion of baker’s
chocolate on the lingering, persistent finish.
Click
here for full winemaking and tasting notes.
Arneis, 2005
Back in the day in Barolo, producers used to blend
a bit of Arneis into Nebbiolo to lend intensity to the nose and
an elegant softness to the palate. It is easy to see why…and
also why Arneis is a wine that can definitely stand on its own.
A steely, strawlike color invites a swirl, which unleashes a delicate
and floral nose of clover honey and acacia. The first sip coats
the palate with complex layers of flavors and texture - pears, firm
just-ripe peaches, a hint of fennel and apple peel are surrounded
by both a lilting acidity and a creaminess from the barrels. On
the finish, almonds and a flinty minerality persist and linger.
This is a medium-bodied, complex and intriguing wine that should
be enjoyed within 1-2 years of bottling.
"Little Arnei is made in
Italy, and even less in California,
but Palmina's 2005 Arneis Honea Vineyard is a powerful
effort
displaying notes of honeysuckle, flowers, herbs and tropical fruits.
It was fermented in stainless steel as well as old and new oak.
89 points"
Robert Parker's Wine Advocate, August 2006
Click
here for full winemaking and tasting notes
Barbera, Santa Barbara County, 2005
A big wine that is bursting with bouquet, layers
of fruit and delectable textures, the 2005 Barbera is also elegant
and refined. It has “presence”. A garnet color with
amethyst highlights shines in the glass, and the first swirl leads
to aromas of blackberries, black currant and dried cherries. These
dark berry notes are mirrored on the palate, and joined by interesting
nuances of blood orange, a hint of wild strawberry and spicy components
– Chinese Five Spice, white pepper and a suggestion of menthol.
The wine is mouth-filling and yet refreshing, with a crisp acidity
and a pleasing finish replete with soft mocha-like tannins. This
wine is definitely one to be enjoyed with food, as it was designed
to wake up your taste buds and provide pleasure during and after
a meal.
Click
here for full winemaking and tasting notes.
Barbera, Zotovich 2005
Replete with aromas and flavors that unfurl in
layers, the 2005 Barbera from Zotovich first reveals a bouquet of
framboise, earth and earthy notes reminiscent of porcini mushrooms
– perhaps just an aromatic tease for food! The palate is chock
full of dark fruit – blueberry, plum, blackberry, currant
– enveloped by chef’s enhancements of fennel, smoke,
and dark spice. There’s a glycerin textural component, tar-like
almost, beautiful bright acidic notes that scream for a marbled
steak and soft, mocha like tannins at the finish. Wine, food, company…
Click
here for full winemaking and tasting notes.
Botasea Rosato di Palmina, 2005
The 2005 version is a blend of 20% Barbera, 50%
Dolcetto and 30% Nebbiolo. The wine’s bouquet of fresh-squeezed
cherry juice and rose petals is joined by orange peel and a hint
of allspice. A silky texture coats the palate with hints of pomegranate,
ripe summer rhubarb and plum pie. Botasea is a bone-dry, full bodied
rosé with a refreshingly crisp and balanced acidity, complemented
by elegant hibiscus tea-like tannins on the lingering finish. We
recommend you chill Botasea, and enjoy it in its youth. A perfect
patio wine, this Rosé is also delightful with food.
Click
here for full winemaking and tasting notes.
Dolcetto, 2005
Translated as “the little sweet one”,
the Palmina version is bone dry and big! The wine is, however, made
to be appreciated in its youth and is crafted to be enjoyed as it
is in Italy - da pronto bevere - a wine to drink now! The
dark bluish-purple color of this wine foretells that this may be
an early release red wine, but full of character and verve. Aromas
of ripe, plush plums complemented by an underlying dusty earthiness
and smoky notes invite a first sip. The nose is mirrored on the
palates, along with a pleasing balance of moderate acids and dusty
tannins and complemented by jammy flavors of a mélange of
berries - blueberries, blackberries, mulberries and redcurrant.
A nice vibrant finish with a hint of sour cherry and quince reinforces
the reputation of “delightful Dolcetto” and offers an
invitation to another taste along with a dollop of lively conversation
and good company.
Our featured food pairing is barbecued ribs, with
a dry rub created to complement the aromas and flavors of the Dolcetto
- click
here for the recipe.
Click
here for full winemaking and tasting notes.
Mattia, 2005
This is a beautifully integrated wine, with depth
and breadth. The dark ruby color has edges of garnet and deep maroon
and foretells of the intensity of flavors and aromas in the glass.
Spice notes abound on the nose, along with concentrated, dried raspberries,
violets and dark plums. A first sip reinforces the bouquet, and
adds layers of boysenberry, pomegranate and more spice, along with
a hint of earthiness and smoke. Beautiful soft tannins envelope
the palate, and a hint of very pleasing amaretto bitters lingers
on the finish. The 2005 release of Mattia will benefit from decanting.
Wall
Street Journal wine writers Dorothy Gaiter and John Brecher
recently wrote about the “hidden treasures” that can
be found on restaurants wine lists, calling their experience “The
Refosco Lesson”. Having enjoyed Refosco in their younger years,
they saw Palmina Mattia (55% Refosco, 30% Cabernet Franc,
15% Merlot) on a wine menu in a restaurant recently. “We ordered
it, of course, and it was outstanding, with lusty earthiness and
real vibrancy. We had never seen this wine before, and there’s
a good reason for that: The winery made only 280 cases and most
went to restaurants. Only a small percentage found its way to retailers.”
Click
here for full winemaking and tasting notes.
Malvasia Bianca, Larner Vineyard, 2005
The 2005 Malvasia Bianca can only be described
as exotic and sensual. A brilliant light-golden color displays a
bit of effervescence from the cold fermentation upon first pour
and invites you to the glass. Astounding aromatics of nectar, jasmine
and honeysuckle burst forth - it is no wonder this is called the
wine’s “bouquet”. Highly perfumed, the first sip
of the wine surprises again with notes of apricot, hazelnut and
red ruby grapefruit leading to zingy, refreshing acids and stony
minerality on the mid palate. Floral flavors, marzipan, honeycomb
and a hint of key lime pie linger on the extremely long finish.
Click
here for full winemaking and tasting notes.
Nebbiolo, Santa Barbara County, 2005
A glance at the garnet color wine foretells of
the depth and complexity before even a swirl or a sip. This is
a serious looking wine with an intense nature. A whirl in the glass
coaxes spicy and dark red fruit aromas of cranberry, wild herbs
and rose petal. A silky texture guides the wine to the taste buds,
delivering notes of blueberry, sour cherry and a hint of loose
tea leaf. Feminine and masculine at the same time, wisps of earth
and vanilla bean mingle with the fruit notes. Beautifully balanced,
the bright acids in the wine beg for a meal, the fine tannins bring
structure and substance and the finish is graceful and persistent.
Click
here for printable winemaking and tasting notes.
Pinot Grigio, Santa Barbara County, 2005
The spun straw color, along with the brilliant
clarity of the wine makes it seem like it is dancing in your glass.
A swirl unleashes a delicate bouquet of white clover, a hint of
tropical fruit and a granite-like minerality. At first taste, the
Palmina style is evident – this is a supple, creamy, textural
Pinot Grigio with body and yet a lightness of being. Apricots and
nectarine notes are joined by honeydew melon and a spicy nuance
of tapioca on the long and lingering finish.
Click
here for full winemaking and tasting notes
Pinot Grigio, Alisos Vineyard, 2005
The light flaxen color of this Alisos Vineyard
designated Pinot Grigio shines through the glass like polished 10K
gold. White peach and Crenshaw melon aromas mingle with a stony
minerality. On the palate, a rich and silky creaminess then burst
forth with a lively acidity. Intense citrus notes of meyer lemon,
orange peel and pomelo lead to somewhat tropical notes of curacao
and kumquat. A persistent finish of lemon-lime lingers with a hint
of spicy clove and a lasting impression of intrigue. The application
of the "black label" to the bottle indicates the complexity
and quality of the wine within.
"...hints of honeyed oranges
and apples. Those two fruits are also noticeable in the
2005 Pinot Grigio Alisos Vineyard, a crisp light
to medium-bodied effort.
89 points"
Robert Parker's Wine Advocate, August 2006
Click
here for full winemaking and tasting notes
Pinot Grigio, Honea Vineyard, 2005
You’ll first be drawn to the 2005 Pinot
Grigio by the almost luminescent green-gold strawlike color of the
wine. A swirl of the glass unleashes aromas of pear-blossom and
a delicate lemon-lime citric nuance. This Pinot Grigio, however,
expresses itself “en bocca” (in the mouth) where it
bursts with flavors of appley pear and lemon curd, overlaid with
a remembrance of a tropical, hibiscus tea and hints of marzipan.
There is an underlayer of flinty minerality and a very pleasing
and crisp acidity. Delightfully refreshing as it is, this is a rounded,
full-bodied wine with weight on the palate. The texture is silky,
creamy and unctuous, but with a nice crisp “bite”. The
wine lingers on the palate with a long, brisk and lasting finish.
This youthful and vibrant wine should be served slightly chilled
and enjoyed while young.
"My favorite of the three Pinot Grigios
is the 2005 Pinot Grigio Honea Vineyard.
Its attractive orange skin and apple rind characteristics are accompanied
by lovely fruit,
medium body, and a crisp personality."
Robert Parker's Wine Advocate, August 2006
Click
here for full winemaking and tasting notes.
Savoia, 2005
The 2005 Savoia is a bit of a tantalizer – the
dark maroon color with brick edges first invites a swirl. A swirl
unleashes floral notes of violets and rose petals and then a remembrance
of tart, baked cherries. The first sip is velvety and bursts with
dark plum, earthy porcini mushrooms and clove, a hint of tobacco,
a reminder of fresh-picked blackberries. On the palate, a bright
acidity surrounds nuances of a warm summer afternoon, framboise,
and red plums and then leads to a long, enduring finish of black
cherry and dusty, tea-like tannin. Yet – wait another hour
and this wine continues to unveil layers and layers of complexity. "This wine exhibits complex new saddle
leather notes intermixed with strawberry, black cherry, roasted
herbs, and licorice. It is deep, dark, medium to full-bodied,
and just gorgeous. 90 points"
Robert Parker, Wine Advocate
Click
here for full winemaking and tasting notes.
Tocai Friulano, 2005
Aromas of kiwi and camphor leaf lead to a bouquet
of exotic citrus and wildflowers. A first sip reveals classic notes
of lemon curd, allspice, white peaches and ripe white plums, followed
by nuances of mace and a finish replete with raw almond and a hint
of honeycomb. The 2005 Tocai Friulano is a crisp, refreshingly pristine
wine. Pleasant on its own as an aperitif, the wine is a glorious
food wine complementing a wide range of dishes, but particularly
with imported Italian prosciutto and asparagus dishes. Yes, asparagus.
Trust me!
"A knock-out bouquet of lemon rind, tropical
fruit and honey
characterizes the 2005 Tocai Friulano, Honea Vineyard.
This fruity, dry, medium-bodied, pure, zesty Tocai should be
consumed over the next 1-2 years. 90 points"
Robert Parker's Wine Advocate, August 2006
Click
here for full winemaking and tasting notes.
Traminer, 2005
An alluring wine with intriguing aromatics of
blossoms of white clover, tupelo honey and fresh garden herbs –
sage and rosemary. At first sip, the wine surprises again on the
palate with the lingering bouquet playing with lychee, asian pears
and lemon curd notes. The flavors continue to evolve on the palate,
with spicy nuances of cinnamon stick and clove, along with a hint
of seashore minerality. A medium weight, round texture and beautifully
balanced acids lend a crisp, refreshing quality to this unique and
enjoyable wine. A wine that just gets better with food, Traminer
pairs incredibly well with foods of its origin – hearty mountain
dishes.
Click
here for full winemaking and tasting notes
Undici 2005
The 2005 Undici has a scarlet, cinnabar
hue alight with ruby accents. A spicy nosegay of violet, plum, rose
petal and cedar with a hint of menthol is unleashed by a swirl of
the glass. The first sip foretells of layers of flavors, elegantly
interlaced with bright acids and dusty baker’s cocoa tannins.
Dried blueberry and raspberry notes mingle with red plums, currant
and clove. The 2005 Undici is beautifully balanced with a firm,
elegant texture and lingering finish replete with wild herbs and
bittersweet mocha. We recommend decanting the wine prior to enjoying
it with a meal, friends and family!
Click
here for full winemaking and tasting notes.
Botasea Lara, 2005
Chrystal crafts this Botasea wine in a classic
Friulian style - austere, focused and pristine. Citrusy notes combine
with a seashore type of minerality on the nose, which are mirrored
on the palate. Crisp and pure with a wonderful balance of racy acids
and flavorful fruit, the wine first enchants with lemony notes married
with key lime, which are then joined by the uniqueness of tangelo.
A hint of almond and the briny remembrance of sea air are present
on the persistent and zingy finish.
The 2005 Botasea Chardonnay is named after Valter
Scarbolo's daughter, Lara. The Scarbolos are the Clifton's adopted
family in Friuli, and when Chrystal and Steve married there, Lara
was a flower girl and more to Chrystal. And since she is a beautiful
blonde and elegant Friulian girl that means a lot to Chrystal, it
is only fitting that this wine bears her name.
Click
here for full winemaking and tasting notes.
Alisos, 2004
More than simply a blend of Sangiovese and Merlot,
Alisos is Palmina’s signature wine. The intent and extreme
focus of this blend is to create a wine with style, concentration
and structure using many of the techniques of the Veneto region
of Italy. A reflection of our love of the Amarone style of winemaking,
our 2004 Alisos showcases the fantastic balance between the characteristics
of Sangiovese and Merlot. We also feel the 2004 Alisos is a wonderful
expression of the singular soil in which the grapes were grown.
Click
here for full winemaking and tasting notes.
Barbera, Santa Barbara County, 2004
The 2004 Barbera is a dark ruby red color with
beautiful purple highlights. It is a dark, rich wine that eagerly
displays the characteristics of the two vineyards. The cool climate
of Santa Rita Hills lends the dark color and the sprightly acidity
of the wine, while the warmer Alisos vineyard adds softness. The
nose is inviting and fresh, forecasting concentrated fruit on the
palate. Intense yet delicate blueberry, raspberry and spicy characteristics
abound. At first taste, your taste buds start yearning for food
– as this wine is designed to make you crave a meal. Young
mission figs, black cherries, a bit of black strap molasses and
tar are balanced by firm and bright acidity.
Click
here for full winemaking and tasting notes.
Dolcetto, Zotovich, 2004
A Palmina interpretation of a Piedmonte classic.
There is black fruit on the nose and the palate – dark cherries,
black plums, blackberries – along with an earthiness of the
region. Hints of violets and a toastiness speak to its balanced,
rounded, totally enjoyable nature. Think of a rich blackberry jam
on toast - Mmm. We do recommend serving the wine slightly chilled
for maximum enjoyment. This is a very drinkable red, with soft tannins
and balanced acidity.
Click
here for full winemaking and tasting notes.
Malvasia Bianca, 2004
The first impression is visual – this wine
looks like liquid 14K gold – a newly placed wedding ring!
The aromatics are sensual – nectar, ripe apricots, jasmine,
white flowers and lycees. In a word, the wine is “fragrant”.
A hint of surprise is evident on the first taste – this is
an elegant, dry wine that has honeyed characteristics and a silky
texture. A bit of nuttiness is complemented by flavors of spun clover
honey, with a hint of pear with allspice. The finish is l-o-n-g
and lingering and rich. It needs a long, lingering meal for its
full potential! No doubt about it – this is a sexy wine.
Click
here for full winemaking and tasting notes.
Mattia, 2004
An intense ruby color with glints of garnet first
delights the eye. There are spicy, white peppery notes, and then
hints of herbs d’provence or bouquet garni on the nose. The
aromatics are lingering and are then echoed on the palate. This
wine is a true spice garden, complemented by a beautiful tannic
structure and a velvety texture. Lavendar and deep rose petal notes
linger with dark, concentrated fruit, raspberry, hints of anise
and dusty currants. There is a nuance of dark chocolate truffle
on the long, pleasant finish.
Click
here for full winemaking and tasting notes.
Nebbiolo, Stolpman VIneyard, 2004
The 2004 Nebbiolo from Stolpman Vineyard is definitely
a food wine, and the incredible beauty of the wine can only be appreciated
when combined with a meal. A sip of wine, a bite of a nicely-grained
cut of meat – sublime! We recommend pairing the wine with
braised meats or hearty stews. Known for its ageability, the 2004
Nebbiolo Stolpman will continue to evolve and gain complexity with
cellaring.
Click
here for full winemaking and tasting notes.
Pinot Grigio, Santa Barbara County, 2004
The first impression of the wine is of heady aromatics
that are floral, with distinct notes of white flower, apricot blossoms
and lilies, with hints of fresh bread and lycees. The wine has a
bracing and lively fruit-acid balance, with nuances of minerality,
a subtle reminder of fruit-pie meringue and a long, lingering and
pleasant lemon-lime finish.
Click
here for full winemaking and tasting notes.
Sauvignon, 2004
If there are two adjectives to describe this wine,
they are “crisp” and “fresh”. The wine is
a light blonde color with an inviting brilliance – a ray of
sunshine in a glass. You can tell by looking at the wine that it
will be racy and steely, and the nose is a further indication of
that perception. There is a flinty minerality on the nose, with
a hint of grapefruit and guava. Tasting the wine confirms the first
impression – this is a bone-dry wine of medium weight and
nicely balanced with a lively acidity. On the nose there is a strong
hint of green tea jasmine and green coffee bean aromas. Intriguing
flavors of tea tannin and herbal notes are present on the finish.
Click
here for full winemaking and tasting notes.
Savoia 2004
Savoia is a captivating wine, with each
varietal displaying its own unique personality, yet wholly contributing
to the final impression. Aromas of blackberries are mingled with
wild cherry as the garnet tinged wine is swirled in the glass. On
the palate, the bright acidity of the Barbera is joined by dusty
tannins from Nebbiolo and overlaid with red fruit notes and suppleness
from the Syrah. This harmonious trio of textures unites with fruit
notes of currants, dried blueberry and cassis, together with wild
herbs and hints of truffles. Bold and yet elegant, showy and yet
reserved, dark fruits and yet red fruits – Savoia
is clearly an artisanal display of the best of all three varietals
and the power of the blend.
Click
here for full winemaking and tasting notes.
Traminer, 2004
A beautiful straw-like color hints of sensations
to come. Extremely aromatic, the nose is floral and honeyed, with
hints of something tropical, perhaps gardenia? Perhaps the bouquet
leading you to other conclusions, on the palate the wine is dry
with a viscous texture, tastes of tropical fruits flavors of guava,
passionfruit and kiwi and a bit of spice – cumin and perhaps
cinnamon stick. The finish is lively and lingering with a minerality
reminiscent of the seashore.
Click
here for full winemaking and tasting notes.
Undici, 2004
A deep ruby red color with darker crimson highlights
and a radiant brilliance first attests that this is a Palmina vinification
of this classic grape. There is a mentholated sense of the outdoors
on the nose, with aromas of eucalyptus and rose petals beckoning
the senses. There is a bottom base note of bakers cocoa complete
with complementary dusty textural components, followed by a mid-palate
experience of pomegranate, dried cranberry, robust dark fruit and
a hint of passionfruit. The bittersweet cocoa notes continue, along
with subtle reminders of kirsch and Moroccan spices. The wine is
full bodied and beautifully balanced – there is a true bitter/sweetness
to the wine, soft tannins, lively acid and a lingering and changing
finish.
Click
here for full winemaking and tasting notes.
Botasea Rosato di Palmina, 2004
Made
from Barbera and Sangiovese, Botasea Rosato is a bone dry wine with
a beautiful bouquet, crisp acidity, a firm fruit profile, soft tannins
and a lasting finish. Botasea first delights the eye with its brilliant,
deep pink color. Slightly darker than many rosé wines, the
color hints of the depth of aromas and flavors to come. The wine’s
bouquet is first of wild strawberries and rose petals, then wisps
of citric peel and a hint of red plum. On the palate, the nose is
confirmed with additional notes of red currants and watermelon along
with a crisp and balanced acidity.
Click
here for full winemaking and tasting notes.
Botasea Lara, 2004
Chrystal has long been interested in producing
a wine in the Friulian style - where they produce an austere and
mineral based Chardonnay. “Delightful”. This wine could
reverse the opinion of many who have taken up the “Anything
But Chardonnay” mantra. It has a light straw color and a beautiful
sharpness and clarity. Fresh fruit aromas abound on the nose –
with lemon zest and a hint of the clean smell of the sea. The first
sip reveals a soft and oily mouthfeel, illuminating orange blossom,
golden delicious apples and lemon-lime tart. A hint of fig and white
peach then lead to the reminiscence of “sea perfumes”
– that freshness of a day at the shore.
Click
here for full winemaking and tasting notes.
Alisos, 2003
Since 1995, Palmina has produced a wine that blends
Sangiovese and Bordeaux varietals in the tradition of the great
Super-Tuscan wines that have emerged from Italy in the past 25 years.
Since 2001, this bold blend has been produced from a single vineyard
source - the Alisos vineyard near Los Alamos. Blending Sangiovese
and Merlot grapes, we feel we have achieved not only a fantastic
balance between the two varietals, but also a wonderful expression
of the singular soil in which they were grown.
Click
here for full winemaking and tasting notes.
Barbera, Alisos Vineyard, 2003
A range of classic Barbera aromas and flavors,
including redcurrants, dried figs and candied fruits
with a dash of white pepper, cinnamon and Chinese Five Spice on
the nose. The flavors of this
full-bodied wine also include a smooth almost apply roundness and
a hint of limestone and minerals.
Click
here for full winemaking and tasting notes.
Barbera, Bien Nacido Vineyard, 2003
2003 was a great year for Barbera - a long growing
season allowed the fruit to mature at a slow, even rate and provided
a stable growing climate that balanced Barbera's natural acid with
soft tannins and spicy fruit. Pair with hearty food!
Bianca, 2003
This light, crisp, blended wine is a humble hommage
to the dramatic proprietary whites produced in the Friuli region
of north-eastern Italy. Bianca is a blend of five white wine grapes:
35% Traminer, 30% Sauvignon Blanc, 15% Tocai Friulano, 15% Malvasia
Bianca and 5% Pinot Grigio. Each grape contributes floral and fruit
notes to the final wine, with the end result truely greater than
the sum of the parts.
Click
here for full winemaking and tasting notes.
Nebbiolo, Stolpman Vineyard, 2003
Not a shy wine, after decanting or aggressive
swirling in the glass, the 2003 Nebbiolo bursts forth with briary
flavors, spicy notes of anise, wild thyme and herb d’provence
and a layering of dried cranberry and red currants. Beautifully
integrated tannins and a balanced acidity manifest themselves in
the bold, rich and pleasurable mouthfeel and tangy finish of the
wine.
Click
here for full winemaking and tasting notes
Pinot Grigio, Alisos Vineyard, 2003
Distinct peach and apricot aromas lead to a bright
citrusy palate. Weightier than most Pinot Grigio wines, this is
more than just something to drink until the red is open!
Click
here for full winemaking and tasting notes.
Savoia, 2003
Savoia 2003 is integrated and yet complex
– with each wine providing its own personality and yet contributing
selflessly to the overall impression. Notes of wild cherry, black
berry and mocha are first apparent on the nose, with some nutty
spiciness, floral notes and a hint of sweet vanilla. The first taste
of Savoia reveals the incredible texture of this vintage –
creamy, mouth coating, and palate pleasing, with a bit of fleshiness
in the classic California style. The power of the blend is evident,
with Barbera first beckoning a freshness, the Syrah adding a silkiness
and the Nebbiolo accenting with elegant tannins and structure. Ripe
raspberry, cumin and baking spice notes surround an earthiness in
the wine which is then accompanied by black and red berry notes.
These complementary layers of flavors and textures on the palate
then lead to a long and lingering finish.
Click
here for full winemaking and tasting notes.
Sisquoc, 2003
A deep ruby color with garnet edges is a first
impression of the 2003 Sisquoc and leads to the correct assumption
that this is a wine of merit and character. The wine’s bouquet
is a cornucopia of spice, coffee and smoke and an underlying tinge
of breadfruit. Dark fruit characteristics on the palate abound –
plums, black cherry, red currants and more plums are joined by a
zingy hint of orange peel and rose petals. Spicy notes of anise
and pipe tobacco and an earthiness that is astoundingly “Sisquoc”
then lead to an extremely long finish replete with elegant tea-like
tannins.
"A real head-turner, the
denser, richer 2003 Nebbiolo Sisquoc Vineyard displays
more heady black cherry notes intermixed with licorice and spice.
Consume this impressive Nebbiolo over the next 2-3 years.
90 points"
Robert Parker's Wine Advocate, August 2006
Click
here for full winemaking and tasting notes.
Tocai Friulano, 2003
From the most popularly planted grape from the
Friuli region of northeastern Italy, this delicate white exhibits
a nose that blends sweet amaretto and honeyed aromas with lychee
nut and citrus blossoms. On the palate distinct flavors of white
peach blend with meyer lemon and blood orange. The balance provides
a very clean and pleasing, lemon curd finish.
Click
here for full winemaking and tasting notes.
Nebbiolo, Stolpman Vineyard, 2002
This is a complex one, with a huge variety of
aromas, flavors and textures. The nose hints at lilies, lavender
and rose petals, while wild berry and ollalaberry flavors combine
with those of nutmeg and toasted hazelnuts and almonds. Beautifully
integrated oak tannins hint of cocoa powder and apple butter.
Click
here for full winemaking and tasting notes.
Nebbiolo, Rancho Sisquoc Vineyard, 2002
A cornucopia of aromas, flavors and textures are
present in this wine! There is a smoky boldness on the nose, with
anise, licorice, spice and some meaty notes, complemented by reminiscences
of blackberries. On the palate, rather masculine notes of tar, leather,
cigar box and toast are then surprised by feminine nuances of rose
petal, orange peel, dried Bing cherry, pomegranates and the richness
of molasses. Following this yin-yang of flavors, the bright acidic
structure of the wine is superbly balanced by the elegance of the
soft, dusty tannins. Truffles and bittersweet dark chocolate are
evident on the finish.
Click
here for full winemaking and tasting notes.
Savoia, 2002
While visiting Italy in 2002, Steve and Chrystal
were challenged by one of their Italian colleagues, Luciano, to
craft a wine made from Nebbiolo, Barbera and Syrah. The idea was
that the three wines would combine in a complex, multi-layered wine
with a perfect balance of red and dark fruit flavors, acids and
textures.
Robert Parker, Jr. in The Wine Advocate,
August 2004 said:
"90-92 points; Palmina's proprietary red, the 2002 Savoia,
is a limited production blend of 50% Nebbiolo, 30% Barbera and 20%
Syrah. This impressive wine exhibits creative blending as well as
impeccable winemaking in its earthy, spice box, floral and sweet
red and black fruit-scented personality. This medium to full-bodied
red will reward early drinking...over the next 3-4 years."
Click
here for full winemaking and tasting notes.
Sangiovese, Stolpman Vineyard, 2001
A bright bing cherry nose drives predominately
"red" fruit aromas that are subtly laced with earthy smells
of mushrooms and forest floor. Classic sangiovese leather and spice
surround the dense fruit core. A lilting sense of dried orange rinds
and rose petals plays over just a hint of cellar dust, cinamon and
baker's cocoa.
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