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And what would Italian
food be without a glass of red wine? Ours are just that –
an extension of the plate. We make wine here in Santa Barbara County
because it is such an ideal place to grow a full palette of Italian
varietals. Our red wines are made in very traditional ways that
showcase the region. Winemaking for each varietal and vintage is
unique, but we tend to prefer long fermentations, and where it makes
a better wine, use barrels and equipment brought over from Italy.
We think the result is wines of distinction and complexity that
you’ll love with friends, family and a meal. Salute!
Barbera,
2006
Santa Barbara County |
$22 per bottle
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$237.60 per case
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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.
Barbera loves food, and food loves
Barbera. Enjoy this wine with the company of friends and family
and with meals ranging from Wednesday’s spaghetti to
Sunday’s pot roast. Our featured recipe is Polenta
Pastacciata (Polenta Pie).
Click
here for printable winemaking and tasting notes.
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Dolcetto,
2006
Santa Barbara County |
$20 per bottle
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$216 per case
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Dolcetto
is an easy-going, table friendly, "pull-the-cork-and-have-a-glass"
wine. In wine speak, it is often labeled as "approachable",
but that really is too formal a descriptor for this genial varietal.
Dolcetto, whose name translates as "little sweet one"
is a wine full of youthful exuberance, but also a wine with
structure and balance. 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. Enjoy Dolcetto as
in Italy - da pronto bevere – a wine to drink now. We
love it with a slight chill!
Our featured recipe with delightful, delectable
Dolcetto is Grilled
Pizza (with a variety of toppings!).
Click
here for full winemaking and tasting notes.
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Mattia,
2006 |
$30 per bottle
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$324 per case
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When
Palmina owners/winemakers Steve and Chrystal Clifton decided
to get married, it was no surprise to anyone that the wedding
would take place in Italy. And particularly in Friuli, in
the northeastern part of the country. With family and friends
gathered, they were presented at their reception with a “wedding
wine”, made by good friends Valter Scarbolo and Joe
Bastianich. This very special wine was a blend of Refosco,
Cabernet Franc and Merlot. Chrystal and Steve decided a few
years hence to recreate this wine in honor of the celebration
and their union.
Depth of color predominates, yet with rather
mischievous glints of garnet peeking from the maroon/violet
color of the wine. On the nose, vibrant and earthy notes of
currant, plums, dried cherry and violets abound. Plush on
the palate, Mattia refreshes and caresses with a yin-yang
of liveliness and elegant, dusty tannins all beautifully integrated
and layered with fruit notes of black cherry, dark plum, pomegranate
and blackberry, intermingled with a hint of cedar, a wisp
of truffle and a suggestion of black tea-like tannins. A food
wine bar none. Try this with Veal
Meatballs in White Cream Sauce from our friend Chef Kurt
Alldredge at The
Chef’s Touch.
Click
here for full winemaking and tasting notes.
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Nebbiolo,
2004
Stolpman Vineyard |
$40 per bottle
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2004 Nebbiolo, Stolpman Vineyard is a ruby-colored wine with
beautiful clarity and brick-red edges. A swirl in a decanter
and the glass encourage this sometimes taciturn wine to unleash
those classic aromas of cranberry, red plum and rose petals
– and then earthy notes of tar and a hint of smoke. On
the palate, Nebbiolo’s reputation for that yin-yang of
“sweet and savory” is confirmed, with layered bursts
of dried black cherry and raspberry mingling with herbs d’provence
and earthy, brambly accents of porcini mushroom. The balance
of fruit, tannins and acid is there with depth of fruit and
texture melding with the elegance and light grip of the tannins,
a teasing bite from the acid and a round, lingering finish.
The 2004 Nebbiolo 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 2004
Nebbiolo with braised meats or hearty stews. Known for its
ageability, the 2004 Nebbiolo will continue to evolve and
gain complexity with cellaring.
Click
here for full winemaking and tasting notes.
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| Undici
2005 |
$36
per bottle
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$194.40
per 6-bottle pack
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Undici
is the focused result of a grape varietal, place, time and
skill – all of which must be exactly right in order
to produce a wine of elegance, style and table worthiness.
Simply labeling this wine as Sangiovese would not impart the
effort and attention to detail that makes Undici
such a stunning food wine. More than any other varietal, Sangiovese
is very susceptible to terroir, demanding a hot climate, mineral-laced
soils and careful cultivation. But when the right clones are
planted to the right place, farmed meticulously and then vinified
with knowledge and skill particular to Sangiovese, magic can
happen in the bottle.
These factors are all in alignment for Undici
(oon dee chee).
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.
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