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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!
Alisos,
2007 |
$28
per bottle
|
$302.40
per 12-bottle case
|
This
is the wine that started it all. After working in an Italian
restaurant, owner/winemaker Steve Clifton sought to craft
the ultimate food wine. Based on Sangiovese, with influences
from Tuscany and the Veneto, this wine however, is 100% Palmina
styled.
This 12th release of “Alisos”is
a multi-dimensional work of art, layering in three components
that each hail from the meticulously farmed Alisos Vineyard.
Sangiovese for high toned fruit notes and bright acidity.
Merlot for grounding, base fruit notes and as the “mortar”
to pull in the mid-palate to make the wine seamless. And “appassiemento”
Sangiovese to achieve balance and harmony. Truly a Palmina
original.
It is no surpise that this blend is named
Alisos. A thread of the vineyard’s earthy minerality
and a sense of the scrupulous care by vineyard manager Loren
Colahan runs through each of the intricate layers of the wine.
Originally and continually designed to be a wine “of
the table”.
Dark, intriguing, inviting – deep
magenta hues with rich claret edges and an inviting clarity
shout that this is a friendly yet intriguing wine. The bouquet
is striking, with aromas of black plum skin, framboise and
dried raspberry and orange peel. A first taste is bright,
refreshing and unfolds a melange of cranberry, rose petals,
black cherry and earth, enveloped by floral reminiscences
of lavendar and pressed lilac. Fine tuned tannins , spicy
notes of sandlewood and dried orange peel fuse with more plum
notes from the appassiemento and a final hint of bittersweet
chocolate on the pleasurable and lasting finish. Delightful
now and will continue to integrate over time. A classic.
Our featured recipe is Steve’s
Famous Chicken Cacciatore.
Click
here for printable winemaking and tasting notes.
|
Barbera
Santa Barbara County, 2007
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|
$237.60
per 12-bottle case
|
Barbera
originally hails from the hills of Monferrato in Piemonte,
Italy and dates back to the 13th century. It has thrived
there on the warm hillsides and loves the cool nights,
and in fact there are century-old vines still in production.
Treasured for its drinkability, versatility with a meal
and its easy going nature in the vineyard, waves of Italian
immigrants brought cuttings to California as prized possessions
in the 19th century, where Barbera soon became well established
as a wine for the table.
Those warm, sunny Piemonte days influenced
by the Adriatic Sea and cold, crisp nights from the nearby
Alps are the
perfect environment for Barbera, which like all winegrapes
produces stellar wines only in those places perfectly suited
for its temperament. Compare and contrast that environment
to Santa Barbara County, where warm sunny days are the
result of desert winds wafting over the San Rafael Mountains
and crisp, cold nights due to the maritime influence from
the nearby chilly Pacific Ocean. Completely reversed geography
that produces the same environment as Piemonte and a resulting
Barbera that struts its stuff. A trio of vineyards, each
imparting its own imprint to the wine, contributed to the
2008 release of Barbera, Santa
Barbara County. Grapes from the Zotovich Vineyard in the
Sta. Rita Hills and the Alisos Vineyard in the Los Alamos
Valley were separately hand-harvested when perfectly ripe,
and then aged in neutral French and Slovenian oak barrels.
The harvest from the Honea Vineyard in the Santa Ynez Valley
was aged in a 7000 litre traditional oak “upright”.
In 2009, blending trials produced a wine that winemaker/owner
Steve Clifton calls “authentically wonderful”.
The final blend was aged for an additional six months in
the upright before being released in the early summer of
2010.
Known for its deep color, the 2008 Barbera
is no exception. Garnet and amethyst jewel tones lead to
a ruby rim, and
foretell of both richness and youth. A swirl produces black
cherry aromas mingling with hints of tobacco leaf and rose
hips. The texture on the palate is lively, with dancing
acidity beautifully married with very soft cocoa-like tannins
that deliver berry flavors – black berry, very ripe
raspberry, black cherry and boysenberry. Even a little
ollalaberry on the palate, and beautifully balanced with
cool-climate minerality and herb/spice. Exceptionally enjoyable
now, and an incredible food wine. Barbera pairs beautifully
with tomato based foods, so enjoy with marinara sauces,
barbecued ribs, ravioli, meatloaf! Or, simply enjoy a glass
before a meal, while creating a meal, or after a meal because
Barbera is a wine to sip and enjoy! Click
here for printable winemaking and tasting notes.
|
Dolcetto
Santa Barbara County, 2008 |
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“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. This agreeable little grape is also expressive
of vintage, and the extreme conditions of 2008 have produced
a wine with depth and more complexity than in previous years.
Springtime frosts and little rain in the growing season produced
a tiny crop with petite berries and small clusters from both
of the vineyards growing Dolcetto for Palmina.
Hand harvested a few weeks apart, the grapes
from the Honea Vineyard in the Santa Ynez Valley and the Zotovich
Vineyard in Sta. Rita Hills were each de-stemmed into small
open top fermenters. A few days of cold soaking extracted
a beautiful dark color, spice and soft tannins from the skins
prior to the onset of fermentation. Aged for six months in
neutral barrels, the wine was ready for bottling in June of
2009 and released at the annual “Dolcetto and Pizza
Party” at the Palmina winery the following month.
A dark scarlet color with deep rose tinted
highlights speaks to the depth of this 2009 vintage, while
the brightness of the wine conveys its youthful character.
The nose is spicy and very berry, with a hint of sandalwood
mingling with Bing and black cherry aromas that waft from
the glass. On the palate, red rhubarb and black plum skin
reminders showcase the balanced acidity and tannin structure
of the wine. Concentrated black raspberry and mulberry flavors
are interlaced with a subtle earthiness – minerality
from the Sta. Rita Hills marrying with warm loamy notes from
the Santa Ynez Valley – and then leaving a lasting impression
of raspberry and raw 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 chilled
(which was a big hit at the wine’s debut at our Dolcetto
& Pizza Party!)
Our Featured Recipe is Grilled
Pizza.
Click
here for printable winemaking and tasting notes.
|
Nebbiolo
Santa Barbara County, 2006 |
$30
per bottle
|
$324
per 12-bottle
case
|
Wine
of any varietal inspires conversation, culinary creations
and intense discussion about complexity, nuances, flavor
profiles and terroir. But there are only a handful of winegrape
varietals that make people downright passionate. At Palmina,
the highest level of passion for a wine varietal is reserved
for the noble Nebbiolo. Perhaps because it is a demanding
varietal that can only shine if grown with infinite care
and planted only in small spots that meet exacting requirements.
Maybe because Nebbiolo requires so much care and skill in
winemaking. Possibly because of the patience required in
the cellar. Definitely because the resulting wine – if
all of the above are supremely executed – is seductively
delicious and such a brilliant part of a meal. There is no
doubt – Nebbiolo is the pride of Palmina.
Nebbiolo is
all about where it is grown. So much so that in Italy Nebbiolo
is named after its place – Barolo,
Barbaresco – rather than the grape varietal itself.
This finicky grape adores morning fog (in fact, some say
it is named after the Italian word for fog, “nebbia”),
warm afternoons and crisp, cool nights. Santa Barbara County
enjoys a topogrraphy and climate that mimicks that of the
Piedmonte. The area’s transverse valleys bring morning
maritime fog that collides with warm desert afternoon temperatures
and cold clear nights over a long, dry growing season. 2006
produced low to moderate yields, adding concentration and
intensity to each berry. Add in winemaker/owner Steve Clifton’s
years of experience working with Nebbiolo in the cellar,
dialogue and debate with colleagues in Italy, a quest for
continual improvement and patience throughout the entire
process, and it is not surprising that Palmina has been proudly
recognized each of the past six years by the International
Nebbiolo Symposium for producing one of the finest Nebbiolos
crafted in the United States.
The Santa Barbara County release
showcases this unique paradise for Nebbiolo. Nuances from
both the Sisquoc Vineyard in the
Santa Maria Valley and the Stolpman Vineyard in the Santa
Ynez Valley work together to produce a wine that is designed
to enjoy earlier than Palmina’s vineyard designated
Nebbiolos. After 3 years of aging in large (3500-7000 liter)
oak uprights, the Santa Barbara County Nebbiolo is bottled
and held for an additional year of cellar aging before release.
The result is a wine that is enjoyable and approachable now
and will continue to age gracefully for 5-7 years. Sporting
a beautiful crimson color with ruby edges, the 2006 release
boasts the deepest color in years. The concentrated color
then leads to bursts of berry aromas that mingle with intriguing
garden notes of rose and warm, stony soil. The first sip
glides across the palate with elegant, long, sweet rising
tannins delivering texture, beautiful bright acidity and
layers of fruit that range from wild raspberry to deep, dark
plum. A deep molasses thread, interlaced with an entire cadre
of spice that spans the spectrum of cinnamon to allspice
to clove runs through the wine, enhancing rather than overpowering
the elegant and lingering fruit characteristics of this enchanting
wine.
Click
here for printable winemaking and tasting notes.
|
| Savoia 2006 |
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Consider
the meaning of the word “blend”. Merging, bringing
together, intermingling. Lovely words like mélange,
harmony, misto. And wine-speak like cuvée and the “marrying
of flavors”. But with Nebbiolo?? Yes, Savoia is
a blend of Nebbiolo, Barbera and Syrah. The name
is a combination of history, tradition and modern winemaking.
And the fusion of the different aromas, flavors, tannins,
acids and structure of the three varietals can truly be called
harmonious.
As Nebbiolo specialists, it might seem odd to find the Cliftons
using the alluring Nebbiolo as the linchpin in a blend. But
to them, this is simply another expression of the finesse
and power of the grape. And which lends itself to being ready
to
enjoy earlier and with an expanded range of options for the
table.
The name and logo are also a mingling of past and present
history. In the 1400’s, the House of Savoy reigned
over both the Piemonte region of Italy and the Rhone valley,
and so perhaps the noble Nebbiolo, table friendly Barbera
and French Syrah had met before during that long and peaceful
reign. The melding of the Palmina logo with the shield
of the House of Savoy ties the story and the wine together.
The final blend includes
50% Nebbiolo and 25% each Barbera and Syrah. 2006 was
a semi-drought year that produced smaller
than normal crop yields with clusters and berries of petite,
intense flavors. A year and a half later, a barrel selection
of each varietal was made and the 2006 Savoia blend made
and put back to barrel to integrate and marry. The finished
wine was bottled the following Spring and allowed an additional
six months of bottle aging prior to release.
Savoia is a wine
where the aromas, flavors and textures build on each other.
Like an orchestra that begins with one
instrument and note, Savoia first entices with red raspberry
aromas, which then mingle with floral notes of violet and
then hints of tea. The up-front tannins are fine, dusty and
layer in reminders of rhubarb and bramble before an explosion
of black cherry, clove spice and pomegranate coats the palate.
A crescendo of flavors from all three grape varietals – blackberries,
currants, spice, earth – are lifted by a vivacious
acidity and a persistent finish of dried cranberry uniting
with a lingering potpourri perfume.
Click
here for printable winemaking and tasting notes.
|
Barbera,
Honea Vineyard,
Santa Ynez Valley, 2007
|
SOLD
OUT |
Barbera
has often been called the “people’s wine”,
vinified from a much-loved grape that grows easily, produces
wines of great color, soft tannins and lively acidity that
can be enjoyed relatively early in their life. In Italy,
it is grown in the same regions as Nebbiolo, and is thought
of as the good-natured counterpart to the finicky Barolos
and Barbarescos. There is a saying in Piedmonte that Barbera
is “what you drink while waiting for the Barolo”.
And what a delight it is! So beloved that in the 19th and
20th century, it was brought to California by the waves
of Italian immigrants who settled here, but wanted a bit
of the “old country” in their new home.
Although
Barbera is an easy-growing, gregarious vine, in order to
produce the best of the grape in its most rich
and expressive manner, it must be carefully tended. Soil,
aspect and climate are important with the best vineyard
sites having calcareous and sandy soils to limit vigor.
A long growing season produces grapes of balance and richness.
The Honea Vineyard boasts all of these characteristics
and more. The hillside location, Barbera clones 15 and
19, meticulous pruning and farming and the super-stellar
2007 vintage all add up for an intense wine that is proud
to bear the Palmina “black label” of distinction.
A
deep ruby color is one of the hallmarks of Barbera, and this
vineyard designated 2007 release from Honea Vineyard
is no exception. A deep maroon color gives way to lighter
ruby-garnet jewel tones at the edge of this brilliant wine.
Don’t skimp on stemware with this wine – it
loves a good swirl and some aeration that unleashes blackberry,
mocha and spiced plum aromas. Black cherry, dried blueberry,
hints of raspberry and cassis meld with the wines natural
acidity to produce a cornucopia of flavors and textures
that are at the same time rich and palate-refreshing. Tannins
are soft and the wine is structured and balanced. The finish
is lively and interlaced with smoky, toasty curranty notes.
The 2007 Barbera from Honea Vineyard will continue to age
well, but is so delicious with a meal now that it might
be impossible to wait! Click
here for printable winemaking and tasting notes.
|
Barbera
Zotovich Vineyard
Sta. Rita Hills, 2006
|
SOLD OUT
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Barbera’s
adaptation to soils and climate allows, perhaps compels,
bottlings of vineyard designated Barberas from Palmina.
The Zotovich vineyard is located in the cool climate, fog-laden
Sta. Rita Hills appellation. Sandy soils provide superb
drainage, and the afternoon breezes and sunshine result
in an extended growing season that produces complexity,
concentration and charm.
The 2006 Barbera, Zotovich Vineyard,
is a reflection of its “place”. A deep crimson
color with indigo highlights visually depicts the cool
climate of the Sta. Rita Hills. Almost brooding, the bouquet
of dried dark plum, blackberry, baked black cherry and
smokiness is released with swirling. On the palate, the
interaction of fruit and acid plays across the mouth; wild
fennel, fruit compote, and currants intermingling with
acidic brightness and fine barrel tannins. Nuances of porcini
and spice fuse with a jolt of juicy red berry on the crisp,
long and layered finish. Bold and elegant at the same time,
this wine pairs exquisitely with hearty food like duck.
We also love it with those hard cheeses aged in red wine – the
saltiness of the cheese perfectly complements the structure
and firm acids of the wine.
"...briery black cherry and
berry fruit with hints of chocolate, underbrush, and
spice... 90 points"
Robert Parker, Wine Advocate
Click
here for printable winemaking and tasting notes.
|
Lagrein
Honea Vineyard,
Santa Ynez Valley, 2007
|
SOLD
OUT
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Lagrein
hails originally from Italy’s Trentino-Alto Adige region,
and probably is named for the Lagarina Valley of Trentino.
This valley is framed by the Dolomite Mountains, which push
cold air down the slopes as the Adriatic Sea sends warming
sea breezes into the valley. This confluence provides a micro-climate
wonderfully suited for Lagrein, a thicker skinned Tyrolean
grape varietal. Thousands of miles away, the Honea Vineyard
sits nestled in the transverse Santa Ynez Valley, where cool
sea fog and breezes from the Pacific meet warm desert airs
flowing down the San Rafael Mountain hillsides.
A deep, dark color – scarlet/cobalt,
almost black, alludes to the depth of the 2007 Lagrein,
and a swirl produces a glycerin-like veneer in the glass.
Aromas of pipe tobacco and leather, spice and bramble waft
from the wine. The 2007 Lagrein might be sub-titled “Bogart”,
as it is an elegant masculine wine with dark plum, “old
spice”, Havana cigar leaf and dark spice notes. Layers
of sour cherry mingle with the plum and a thread of cedar,
and lead to a finish that lingers with hints of bittersweet
dark chocolate. This slightly mysterious, intriguing and
robust wine benefits from aeration, and we suggest decanting.
Beautifully balanced fruit, acid, tannin and structure,
Lagrein is best enjoyed with rich and robust foods.
Our featured recipe is Apple-
and Fennel-Stuffed Pork Shoulder.
Click
here for printable winemaking and tasting notes.
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Dolcetto
Honea Vineyard,
Santa Ynez Valley, 2007
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Dolcetto
– the “little sweet one”. A grape that produces
a friendly, playful, youthful, easy-going wine. A wine to
drink now, with a picnic or a pizza. All true. And yet - ?
Not one to shy away from a challenge, in 2007 Steve expanded
the cane pruning experiment he began in 2006 in the Dolcetto
block at Honea Vineyard. Once again, the crop size was smaller,
the clusters longer and heavier and each one uniformly ripe.
Picked at lower sugar levels than in the first year, and with
a gleam in Steve’s eye, the whole clusters were placed
into 1.5 ton open top fermenters, cold soaked for a few days
and then fermented with stems. At the completion of fermentation,
the cane-pruned Dolcetto aged for 11 months in French oak.
The result is quite astounding. Whether
that is one of those variables – the cane pruning, the
whole cluster fermentation, the French oak barrel aging –
or a combination of factors is an enigma yet to be resolved.
But, the end result is a multifaceted delight. A vivacious
red wine with layers of intrigue. A yin yang of youthfulness
and experience. A juxtaposition of flavors and textures. In
a word – captivating.
A bit closed and shy at first swirl, the
2007 Dolcetto, Honea Vineyard yields a dark fruit profile
of blueberries, blackberries and mocha, with earthy tar overtones.
The deep maroon color hints of the depth of flavors, all intertwined
with robust tannin. The skin of a French vanilla bean, cocoa
powder, black raspberry, more blackberry, orange pekoe tea
and that dark chocolate/orange peel truffle all meld together,
layer after layer. This wine is complex and fascinating. The
texture is both silky and mocha-like, and the finish lingering.
It is a food wine, no question.
As this wine is a bit “Pinot-esque”,
we have paired it with Sage
Polenta with Wine-Poached Eggs and Crispy Pancetta.
Click
here for printable winemaking and tasting notes.
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Mattia,
2006 |
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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.
|
Nebbiolo
Honea Vineyard,
Santa Ynez Valley, 2005 |
SOLD
OUT
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| There
is just “something” about Nebbiolo that captivates
those who grow it, vinify it, drink it, and savor it. The
grape itself is particular about where it is grown, finicky
about vineyard practices and requiring patience and care in
the cellar.
At the Honea Vineyard, a combination of
climatic conditions, soil and aspect are in perfect alignment
for growing exceptional Nebbiolo. Maritime morning fogs, warm
afternoons and cool evenings combine with limestone-laden
soils, the Michet clone of Nebbiolo and fastidious
farming practices. A decision to drop fruit for a number of
years prior to a first harvest allowed the vines to mature
and reach deep into the soil. A first harvest from Honea occurred
in the stellar 2005 vintage, and although that was known as
a year of abundance, the inaugural pick yielded a scant .78
ton of this precious fruit.
Complex, intriguing, alluring and enticing
– this wine is a superb example of the charm and entrancing
characteristic of Nebbiolo. A liveliness seems to shine from
the maroon/garnet color of the wine, and a swirl first produces
red fruit aromas of cranberry overlaid with blackstrap molasses.
The wine dances across the palate with notes of red currant,
a hint of fig and spicy notes of sandalwood and cardamom.
Weaving throughout the flavors and texture is a flinty, graphite
minerality overlaid with brambly, savory garden herbs. The
2005 Nebbiolo, Honea Vineyard has great breadth and depth
- firm acids, balanced tannins and rich fruit all melding
and mingling together. A beautiful bright and charismatic
food wine, this Nebbiolo can be cellared and enjoyed for the
next ten years. A classic. Just 48 cases produced.
Our featured recipe is hearty Tagialatelle
with Lamb Ragu.
Click
here for full winemaking and tasting notes.
|
| Sisquoc,
2004 |
SOLD
OUT |
In
addition to the calcareous/clay soils and south facing hillsides
at Rancho Sisquoc, the vines are of the Michet clone of Nebbiolo,
considered among the local Piemontese to be the highest quality
biotype. Meticulous farming is required for every stage in
the growing season, and once harvested and delivered to the
winery, the grapes are nurtured from fermenter to bottle.
A long fermentation period with extended maceration then leads
to one year in French oak barrels (50% of which are new).
From there, the wine was gently transferred to three 500 liter
neutral upright tonneau for two additional years of aging
before bottling. Even then, winemaker/owner Steve Clifton
decided that the youthful tannins of the wine needed resolve,
and so the wine was aged an additional year in bottle before
release. This determination for releasing a wine that, although
still youthful, is now ready to enjoy with a meal, is a hallmark
of Palmina’s philosophy.
Even after four years in the cellar, the
2004 Sisquoc should first be decanted and allowed
to breathe before even a sip. This is a wine full of intrigue,
complexity and intricacy. A brick red color with russet/maroon
edges foretells of the depths of layered delights to follow.
After so many years of restrained aging, a breath of air releases
sophisticated notes of heady wildflower, caramel, pomegranate
and earthy, garden spice. A hint of bacon from the barrel
aging, a wisp of dried sage, a trace of orange zest –
all leading to deeper flavors of cranapple, hazelnut, a suggestion
of truffle, a hint of black strap, a reminder of the earthiness
that is Sisquoc. Fine dusty tannins and a bit of smoke infused
cider on the captivating finish ensnare you into the charm
of Sisquoc.
Click
here for full winemaking and tasting notes.
|
| Undici 2006 |
|
The
grapes for the 2006 release of Undici hail mainly
from the Honea Vineyard, a site favored with a warm Mediterranean
climate and mineral laden soils. Two clones are planted there
to contrast and complement each other in the blend. Sangiovese “Grosso” lending
a softness and delicate fruit, and Sangiovese “Piccolo” bringing
body and structure. The hillside block keeps yields low and
berries small to provide the needed tannin and color in the
finished wine.
Winemaker/owner Steve Clifton must be
patient in the cellar, allowing the grape’s natural
acidity to tame and come into balance with the fruit and
tannins of this food wine. After fermentation is complete,
the wine undergoes malolactic fermentation in neutral oak
barrels to add texture and body. The 2006 Undici Sangiovese
continued to age in barrel for thirty months and then was
bottle aged for an additional six months prior to release.
This laser-beam focus is meant to craft and present the
wine in a traditional style that showcases the food-friendly
nature of the grape and the elegance imparted by the superb
growing conditions of Santa Barbara County.
And the name? When the owner/winemaker
is also a musician, unexpected references often creep in. “Undici” is
the Italian word for eleven, and “These go to Eleven” (can
you name the movie?). As suggested by the name, this is
a high quality, elegant and ageable wine. The violet floral
notes and orange-peel nuances of the bouquet of 2006 Undici are
a gift from the limestone in the soil at Honea. Herbs d’Provence
add a layer of intrigue and invite a first sip. Bright
on the palate, the natural acidity of the grape lifts blueberry
and dried wild strawberry fruit notes, a hint of cranberry
and spicy layers of thyme, anise and crushed wild sage.
This supple wine delivers layers of texture, fruit, and
acids - all playing and working together for a yin-yang
tasting experience. The finish is persistent and adds a
trace of bakers chocolate to the wine’s profile.
Definitely an Eleven.
We recommend decanting the wine prior
to enjoying with a meal. Our recommended recipe is Grilled
Lamb Shoulder served on a bed of arugula. Enjoy!
Click
here for full winemaking and tasting notes.
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