 |
|
||||||||||||||||
|
Malvasia Bianca 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. 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 Traminer has long been a key component in Palmina’s white wine portfolio. Initially a key component in Palmina’s Bianca white blend, Traminer stood on its own with the 2004 vintage and was an immediate sensation. The grapes hail from the Alisos Vineyard in Santa Barbara County’s Los Alamos Valley, where Palmina has sourced grapes from the very first days of the winery over ten years ago. The long-standing relationship and the cool, maritime climate of the vineyard results in low yields of highest quality grapes that display the unique characteristics of this distinctive and uncommon varietal. 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. Our food pairing for the 2006 Traminer is Salmon Carpaccio with Dill Dressing. 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, 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.
Click here for full winemaking and tasting notes. Malvasia Bianca, 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. 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 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. 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 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 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. 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
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 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. 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: 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. |
||||||||||||||||
 |
|||||||||||||||||
In
2007, we celebrate Palmina’s Twelth Anniversary - over a decade
of making Italian wines from Santa Barbara County grapes. This Library
section will include 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! 
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.”
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.