Red Wines

What would Italian food - any food - be without a glass of red wine? Santa Barbara County is such an ideal place to grow a full palette of Italian red varietals, and Palmina's red wines are made to showcase the varietal, the region and sometimes the individual vineyard. Winemaking for each varietal and vintage is unique, but tends to long fermentations and neutral oak barrel aging.  Salute!

Fifteen years ago, the wine that first launched Palmina to the wine world was that which is now named Alisos. The intent of this blend has always been one of extreme focus – a stylistic wine of concentration and structure that showcases the best of both the Sangiovese and Merlot grape varietals.

As always, the first clue as to the depth of Alisos is the deep garnet color. A swirl emits aromas of red fruit and spice that mingle with earthy nuances. The bouquet of boysenberry, grated fresh nutmeg and hints of loam invite a first sip that delivers layers of fresh and dried fruit notes to the palate. The first impression is textural, with velvety tannins and lively acidity mingling and accenting fruit notes of plum, mulberry, dark cherry and herbal notes of sage and lavender. 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’s pleasing dried plum note with hints of fresh brioche. Elegant tannins are represented by a suggestion of baker’s chocolate and sarsaparilla on the lingering, persistent finish.

A deep ruby color with amethyst highlights shines in the glass, and the first swirl leads to aromas of blackberries, black currant and toast with jam. These dark berry notes are mirrored on the palate, and joined by interesting nuances of blood orange, a hint of dried cherry and spicy components – Chinese Five Spice, white pepper and a suggestion of violets. Young mission figs, black cherries and a bit of black strap molasses are balanced by firm and bright acidity. The wine is mouth-filling and yet refreshing, with a crisp acidity and a pleasing finish replete with soft mocha-like tannins. 2010 Barbera is delightful on its own, but craves a meal! The balance of fruit and natural acidity make this wine an extension of the plate, enabling you to feel satisfied and happy during and at the end of a meal.

Our featured recipe is Miso Beef Bites, created especially for the 2010 Barbera by Chef Budi Kazali from the Ballard Inn & Restaurant.

Always a deeply hued wine, the 201o Barbera Walker, struts a deep crimson color with an exuberant looking amethyst edge.  A swirl delivers a faint nose of violets, followed by intensely concentrated fruit notes of cherry and red plum, with subtle highlights of very fresh blueberries.  A truly amazing food wine, Barbera shines on the palate with its bright acidity and soft, integrated tannins lifting a profusion of fruit notes – sour cherry, black currant, black cherry – which all mingle with spicy accents of sassafras, vanilla bean, cola, Curacao orange peel and Chinese five-spice.  There is a chalkiness to the wine that not only speaks to the ancient riverbed soils of the Walker vineyard, but also foretells that this is a wine that will continue to improve with some time in the bottle.  This is an honest wine, showcasing the best of Barbera’s character, the passion of those who grow it, and its affinity for a meal.  In Italy, Barbera is the wine of the people.  Here too.

“Dolcetto” translates to “little sweet one”- not because it is a sweet wine (it is perfectly dry) - because it is a friendly and easygoing grape to work with and so pleasurable in the glass.

Even Dolcetto’s hue speaks to its easy going nature, with a deep and bright ruby color inviting a sip. The nose is spicy and very berry, with a hint of spice mingling with blackberry aromas that waft from the glass. On the palate, there is a perception of hard-candy sweetness that mingles with a beautifully balanced acidity and soft tannin structure. Concentrated black raspberry and plum preserve flavors are interlaced with a subtle earthy minerality that leaves a lasting impression of raspberry, a hint of “red vine” licorice and toasted almonds at last sip. Dolcetto is the perfect picnic wine, a delightful interlude between white and heavier red wines at a multi-course dinner and the ultimate complement to pizza, which is our featured recipe! Enjoy in its youth and serve either at cellar temperature or even slightly chilled.

Light brick and brilliant ruby in color with gorgeously transparent edges, a swirl produces a veritable bouquet of floral and fruit notes; rose petals, violets, soy and savory garden thyme. This wine is smooth and almost creamy on the palate, with a seamless mixture of acidity, tannin and structure that brings fresh fruit notes of raspberry and sour cherry. Reminders of cranberry sauce and a well-aged balsamic then mingle with cinnamon stick spice. The mid-palate is firm and the finish elegant. And the best news is that this wine is ready to drink now!

A come-hither rich ruby color with garnet highlights first invites you to the glass and encourages a swirl. Aromas of rose hips and warm earth, garden spice and dried plum waft from the glass. A first sip delivers a textural yin-yang of bright acidity and dusty tannins that envelop and transport flavors of mulberry and tea, red plum skin and dried cherry, blackcurrant and cassis. A thread of graphite-like minerality and hints of tar linger on the finish.

The acidity and tannins in Nebbiolo beautifully complement rich, meaty dishes - our featured recipe is Roasted Rabbit Ragu with Pappardelle.

Dark and earthy notes predominate, with classic aromas of roses and tar, and palate pleasing reminders of black truffle, black cherry, garden spice and molé.

Less than 30 cases produced

“The 2007 Nebbiolo Alisos Vineyard is another big, powerful wine loaded with dark fruit… Hints of leather, spices, menthol and tobacco are layered into the finish.”
Wine Advocate, August 2012

Plush and silky on the palate, bringing notes of plum, black raspberry and dried mission fig, all enveloped in spicy notes of cardamom, vanilla bean, thanksgiving dressing and bakers chocolate.

Less than 150 cases produced.

“All the elements fall into place beautifully in this powerful, intense and virile Nebbiolo. This is a gorgeous wine from Steve Clifton.”
Wine Advocate, August 2012

A swirl releases rocky minerality notes mingling with cranberry raisin. A taste is rewarded with bramble, savory flavors of bramble and wild sage, along with blackcurrant and cherry cola. Sophisticated tannins that remind of black walnut skin weave throughout the wine.

Less than 150 cases produced.

“The 2007 Nebbiolo Sisquoc Vineyard boasts tremendous length and purity. I especially like the intensity of the fruit here. Dark red fruit, licorice, leather and tobacco flesh out on a firm yet balanced finish supported by insistent veins of salinity.”
Wine Advocate, August 2012

Subdued and somewhat serious at first, the wine then releases heady notes of violet, bacon, red rhubarb and cherry all mingling together in a wine with pinpoint acidity and balanced tannin. The biggest, boldest Stolpman ever!

Less than 150 cases produced.

“Although deceptively medium in body, the wine possesses gorgeous underlying depth and richness. Hints of spices, flowers and sweet red berries linger on the finish.”
Wine Advocate, August 2012

A great blend is the hallmark of a great winemaker. Savoia is clearly an artisanal display of the best of all three varietals and the skill of winemaker/owner Steve Clifton. Soft tannins, lilting acidity and wild herb, cherry, truffle characteristics of Nebbiolo merging with the beautiful dark color and red fruit notes of Barbera, and combining with the smooth texture, rich flavors and spice of Syrah. Yet, each varietal also stands on its own, with peaks and reminders of their own unique characteristics. A swirl unleashes floral notes of rose petal potpourri, anise and then a remembrance of tart, baked cherries. The first sip is velvety and bursts with red plum, mushrooms and clove, a hint of dried sage and a reminder raspberry compote. On the palate, a bright acidity surrounds nuances of red rhubarb and black currant before leading to a long, enduring finish of black cherry and elegant, tea-like tannin.

2009 Savoia is an exceptional wine. A wine with perhaps unanticipated interplays of aromas, textures and flavors. A wine that just may be a fusion of more than the sum of its parts. The power and beauty of the blend. Our featured recipe is Nut Roast & Mushroom Gravy.

The beautiful ruby hue of the wine foretells of its layers of complexity by its deep maroon accents. The rose-petal floral notes and spicy nuances of the bouquet of 2009 Undici are a gift from the limestone in the soil at Honea.  Bright on the palate, the natural acidity of the grape lifts red plum and boysenberry fruit notes, a hint of mulberry and spicy layers of thyme, loamy earth and sandalwood. This supple wine delivers layers of texture, fruit, and acidity - all singing and working together in harmony.  The finish is persistent and adds a trace of bittersweet chocolate to the wine’s profile.  Definitely an Eleven.

Barley is a great grain that offers a nutty earthy side to this dish that really pairs well with Undici’s deep fruit and soft tannin. Our featured recipe is Barley Squash Risotto.