|
|
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
Santa Barbara County, 2009
|
|
|
“Alisos” – a
place, a wine, a style, Crafted from Sangiovese and Merlot
from the Alisos Vineyard, this blend is for food, for the
table, for friends. It speaks to its sense of place, where
these two grape varietals grow side by side. It speaks
to care in the cellar where patience and skill bring the
various components of the blend into beautiful harmony.
And it speaks to the Palmina philosophy of wine being an
extension of the plate and an integral part of a meal.
Alisos was the first wine produced and released by Palmina
back in 1997, launching the winery and the mission of Palmina.
The tradition continues….
This 2009 Alisos is
a multi-dimensional wine, layering in the two grape varietals,
the essence of the Alisos Vineyard
and the skill of winemaker/owner Steve Clifton. 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.
This is the most labor intensive
of all Palmina wines. Sangiovese and Merlot are vinified
to dryness and barreled separately.
A portion of the Sangiovese grapes are then placed on drying
racks, surrounded by drying fans and encouraged to dehydrate
to beautiful raisins over a period of about 100 days. Rehydrated
in the new year and fermented until dry, this nectar is then
barrel aged for six months. In the late spring, the three
components are blended and returned as a cuvée to
marry in barrel before being bottled. Additional months of
bottle aging ensure that the released wine is ready to enhance
a meal, stimulate a conversation and appease the most discriminating
palate.
2009 Alisos boasts a deep ruby
color with glints of intriguing crimson shining through in
the beautiful clarity of the wine.
A swirl releases a bouquet of pomegranates, tea leaf, and
cherry cola at first, followed by wafts of dried plum,
high-note red currant, and garden herbs. 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 bouquet garni 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 As with all Palmina
wines, Set the table, pull up a chair, pour the wine and
enjoy the harmony of Alisos and your favorite meal! Our featured
recipe is Eggplant
Parmesan.
Click
here for printable winemaking and tasting notes.
|
Dolcetto
Santa Barbara County, 2010
|
|
|
There
are wines that are destined to be aged, collected, swirled,
sniffed, sipped and discussed. Those wines demand lofty
descriptions, cellaring advice and the finest crystal decanters.
And although their pedestals may be high, they may not
be any more appreciated than the unassuming, friendly,
filled with laughter and good times, “drink me now” Dolcetto.
This has always been a wine to consume early, with friends
and food. In Italy, it has always been the wine planted
and made to enjoy while the Nebbiolos were being coaxed
into greatness. Dolcetto, whose cheerful name translates
as “little sweet one” is a charming wine that
is balanced, fruitful, structured and delightful with so
many foods. It’s a wine for Wednesday spaghetti or
Friday night Pizza. A picnic wine, a barbecue wine and
on a hot summer day, a red wine that can be chilled for
an enchanting aperitif. Don’t let the “sweet
little one” deceive you, though. 2010 Dolcetto is
soft and approachable; it is artfully made, bone-dry and
will continue to gain complexity in bottle in the unlikely
case it is not immediately consumed!
2010 Dolcetto is a blend of grapes from three exemplary
vineyards. The Honea Vineyard in the heart of the Santa
Ynez Valley lends big berry notes, soft tannins and roundness
to the wine, the Walker Vineyard right across the street
from Honea layers in dark, soft berry aromas and flavors,
and the grapes from the cooler Zotovich Vineyard in the
Sta Rita Hills add spice and lively acidity. Made separately,
each lot was de-stemmed and cold soaked to extract color,
flavor and soft tannins from the skins prior to the onset
of fermentation. Malolactic fermentation occurred in neutral
oak barrels, where the wine aged for five months. A final
blend was determined and married in a stainless steel tank
prior to bottling in the Spring of 2011.
The dark, purple-violet
color of the wine still shines with an exuberance and brightness – it
simply shouts of its playfulness from the glass. On the nose,
a bouquet
of blackberries and white clover, mingling with olallieberry
jam. On the palate, soft tannins and more berry notes of
black cherry, blackberry compote and boysenberry that linger
and finish with a lovely bitter almond note. Smooth and
balanced, this is simply delightful, delectable Dolcetto.
Enjoy now, or within the next 1-2 years.
Our Featured Recipe is Grilled
Pizza.
Click
here for printable winemaking and tasting notes.
|
Lagrein,
Honea
Santa Ynez Valley, 2009
|
|
|
Like
the winegrowers in the alpine region where Lagrein originated,
this grape is a sturdy, hardy vareital that enjoys cool breezes
and warm days to ripen its thick skins. Lagrein hails 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. 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.
Lagrein
is planted on a small hillside block where the soils are
laced with limestone. Canopy management is key to farming,
as Lagrein is a late ripening grape, needing the Santa Ynez
Valley’s long growing season to ensure fully developed
and mature flavors. At the winery, the dark indigo clusters
are de-stemmed into small bins for fermentation and carefully
tasted during vinification to manage the tannic profile.
Malolactic fermentation occurs in the neutral French oak
barrels where the wine ages for 10 months prior to bottling.
It
is difficult to even call Lagrein a red wine, as its hue
is so dark as to be almost black! Dark and brooding,
a swirl foretells of the conundrum lurking in the wine as
lively indigo highlights hint to Lagrein’s rather voluptuous
nature. Aromas of cherry plums mingle with flinty-stone and
sandalwood, underlaid with black fruit notes. The care winemaker/owner
Steve Clifton takes in the cellar is evident in the texture
of the wine from the first sip, with velvety tannins perfectly
balanced with lifting acidity mingling with a cornucopia
of berry flavors – blackberry, huckleberry and currant.
The finish is silky and lingering with lasting reminders
of perfectly ripe plums. It is no wonder the 2009 Lagrein
has been graced with the Palmina black stripe – this
is a wine of extraordinary deliciousness.
Click
here for printable winemaking and tasting notes.
|
Nebbiolo
Santa Barbara County, 2007
|
|
|
This
is the varietal that got its hooks into owner/winemaker Steve
Clifton in his many visits to Italy. Nebbiolo is a demanding
grape; it must be grown in the right place, constant attention
is required in the vineyard and it must be cosseted once
in the winery. When all these stars align, the wine is one
of the most indicative of place and a wine that will gain
complexity and sophistication over years of cellaring. Clifton
crafts vineyard-designated Nebbiolos each vintage, but also
this Santa Barbara County blend that not only reflects typicity
of this transverse range region, but also is ready to enjoy
earlier.
With a topography and climate mimicking
those of Nebbiolo's Piedmonte origins, Santa Barbara County's
transverse valleys, proximity to the sea and mountains ringing
the area combine with Nebbiolo-loving soils, warm sunshine-filled
days and cold, brisk nights to provide a textbook perfect
location to grow this intriguing grape. Add in a vintage
that is being hailed as "truly exceptional" and
the skill and knowledge gained from years of crafting Nebbiolo
to complete the pedigree of this 2007 release.
The Santa Barbara
County blend is designed to showcase the region as a whole,
layering in various components of clones, soils and characteristics
from the Sisquoc Vineyard in the Santa Maria Valley and the
Honea
and Stolpman vineyards in the Santa Ynez Valley. These layers
and nuances from the various vineyards are designed to
work together to make a wine that is immediately enjoyable,
clearly demonstrates the promise of Nebbiolo from Santa Barbara
County and expresses Clifton's dedication
to and passion for this grape.
The 2007 Nebbiolo ...
possesses striking dark fruit and plenty of varietal character,
but with an extra degree
of textural density from these Central Coast sites. It is
one of the finest Italian-varietal wines I have tasted in
California. 90 points Antonio Galloni, Wine Advocate
#196
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. This is an elegant, food wine that will
continue to evolve with cellaring. Designed to enjoy
at the table now - Nebbiolo will soon have her hooks in you,
too!
Click
here for printable winemaking and tasting notes.
|
Nebbiolo,
Honea Vineyard
Santa Ynez Valley, 2006
|
|
Mention the word “Nebbiolo” to
Steve or Chrystal Clifton and their eyes light up. They love
making it, tasting it, cellaring it, talking about it. Let’s
just say that “Nebieul” (the Piemontese word
for Nebbiolo) has gotten under their skin. Each vintage they
nurture and invent, tweak and cajole the wines into becoming
even more alluring. Their dedication to showcasing the best
of Nebbiolo and the individual vineyards in which it is grown
has year after year resulted in an invitation to represent
California at the Convegno Internazionale Sul Vitigno
Nebbiolo (International Convention on Nebbiolo) held each year in
Piemonte, Italy.
There is a lot going on in this glass of
wine. Still displaying the violet-maroon color of a young
Nebbiolo, floral aromas
waft from the glass even before a swirl. A bouquet of red
rose and lavender mingles with sandalwood and toasted herbs – cinnamon,
roasted chili spice, lavender. On the palate, the wine
has a feminine and earthy/rustic quality that weaves tastes
and textures. Sour cherry and red rhubarb meld with vanilla
bean and satsuma plum. Orange pekoe tea and a milk chocolate
texture, and a pretty garden herbal component. Complex
and intriguing, inviting yet another sip. The 2006 Nebbiolo,
Honea Vineyard is a beautifully structured wine with supple
tannins and vibrant acidity in beautiful balance. A beautiful
wine for your cellar, and will continue to gain complexity
with age
|
Nebbiolo,
Sisquoc
Santa Maria Valley, 2006
|
|
Considered one
of the great grape varietals, Nebbiolo’s origins are
traced to the early 14th century from an east-west running
valley in the northeast of Italy. It’s a difficult
grape to grow – sensitive to soil, climate and geography – and
yet very expressive of where it’s grown. Perhaps Pacific
sea fog (nebbia in Italian) rolling through the early hours
of the east-west Santa Maria Valley contributes to the character
of the grapes grown here. Or perhaps it is the gravelly red
clay soil, or its position at the cusp of a hill. For whatever
combination of factors, the terroir is evident in this Nebbiolo,
planted specifically for Palmina at Sisquoc in 1998.
A cornucopia
of aromas, flavors and textures are present in this wine.
Aromas reminiscent of holiday baking are
present, with inviting notes of vanilla bean, dried orange
peel and red cinnamon spice mingling with sour cherry and
a savory hint of purple basil. The wine dances across the
palate with a bright acidity, bringing baked cherry and
black plum skin flavors that mingle and meld with mocha
tannins, mulberry brightness and damson plum flavors. There
is a hint of bittersweet dark chocolate on the pleasing
finish. This wine can stand up to food that might overwhelm
other wines – hearty stews, braised meats and hard,
aged cheeses. Sisquoc will continue to age well and become
even more complex and compelling with up to 10 years of
cellaring. We recommend decanting the wine prior to enjoying
with friends.
|
Nebbiolo,
Stolpman Vineyard
Santa Ynez Valley, 2006
|
|
Many believe
that the name of the ancient Nebbiolo grape came about because
it made its home in fog-shrouded vineyards in Piemonte. Others
think the name is rooted in the Italian word for “noble”.
Both apply equally at Palmina, where the wine is rightly
treated regally. The Stolpman Vineyard provides the fog,
as that Ballard Canyon site is caressed each morning by sea
fog from the nearby Pacific Ocean. The Stolpman vineyard
looks like a typical vineyard on oak-studded rolling hills,
but closer inspection reveals the secret to this quality
Nebbiolo. The vineyard is planted on a thin, 2-foot layer
of topsoil. Below a thin 2-foot topsoil lies a clay layer
and then a thread of limestone. Because it is so adaptive
to soil, the Lampia clone of Nebbiolo was chosen for this
site, and the vineyard is farmed organically and meticulously.
This
is an elegant beauty, rewarding the winemaker’s
patience and care with personality and verve. This wine first
shows off it’s “oh so Nebbiolo-ness” with
its deep baked-brick color highlighted by glints of ruby
red. From start to finish, this wine has personality that
evolves and entices, revealing layer after layer of concealed
loveliness. A swirl produces a seductive perfume of sweet
carmelized rhubarb, rosemary, lavender, pomegranate, blood
orange rind and a hint of tamari. Hibiscus and blood orange
notes are first evident with a sip, melding to dried blueberry
mingling with Niçoise olive and finishing with complex
Mexican chocolate. Definitely a wine that is best enjoyed
with good food and good company, we recommend decanting for
one hour prior to serving. This wine will continue to evolve
and mellow in your cellar for 7-10 years.
|
| Undici 2008 |
|
$205.20
per 6 bottle pack
|
What
can you expect from a wine that is named Undici? When winemaker/owner
Steve Clifton first puts the Palmina black label on the bottle
and then calls the wine “eleven”, be prepared
for an extraordinary wine. Inside the bottle, one of the
world’s most revered food wines resides – Sangiovese.
The grape itself can be traced back to Etruscan times in
Italy, and still today those who farm this sensitive grape
continue to look for that perfect combination of soil, climate
and clone that will result in a wine of grace, balance and
character. Sangiovese is very susceptible to terroir, demanding
warm, 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.
A Mediterranean
climate with warm days, cold nights and limestone - mineral
laden soils would be an ideal location
to grow this somewhat demanding varietal. A mix of clones – Piccolo
for body and structure and Grosso for softness and delicate
fruit notes would add complexity. Enter the Honea Vineyard;
a site of not only the right climate, perfect soils and
complementary clones, but also of meticulous farming. The
sloping hillside blocks provide superb drainage and sublime
sunlight hours.
The journey from grape to glass must be
done patiently and carefully. Hand harvested and all de-stemmed,
1/3 of
the grapes were co-fermented with small amounts of Malvasia
Bianca to extract even more color, spice and goodness
from
the Sangiovese skins. After fermentation was complete,
the young wines were placed into a combination of Gamba
(an Italian cooper, but french oak) and neutral french
oak barrels to age under careful supervision for thirty
months to allow the wine to integrate and evolve, with
lively acids and textural tannins marrying with delicate
fruit notes.
A deeper, more brooding ruby color gives
the first evidence that this is going to be a substantial
wine.
Primary aromas
of rich Bavarian milk chocolate give way to dark essence
of black cherry and wild blackberries. Interwoven is
an exhilarating lift of subtle pine needles and rosemary,
not obvious, yet just present enough to lift the aromas
and lighten the otherwise dark platform. On the palate
the fruit profile delivers what the nose promises with
dark berry flavors intriguingly supported by notes of
black
tea and dark plum skin. Definitely an Undici.
Our Featured Recipe comes from Jamie Sonsini
"My Mom is 88 years old, walks a mile each day, cooks
like crazy and loves having company for dinner.
One of her 'gems' is
her tomato pasta sauce." Click
here for the recipe.
Click
here for full winemaking and tasting notes.
|
Barbera
Santa Barbara County, 2009
|
SOLD OUT |
Barbera
is one of the worlds friendliest wines. In Italy’s
Piemonte region, it is prized for its ability to ripen
easily, pair beautifully with a wide range of foods and
be ready to drink and enjoy relatively early. And so it
is with the 2009 Barbera here in Santa Barbara County,
which is released in time for summer fare but continues
to evolve and gain complexity in the bottle over time and
seasons.
Santa Barbara County is a near paradise
to Barbera, which likes cooler climates to truly flourish.
A true overview of the region, the 2009 Barbera is a blend
from four vineyards in three cool climates – the
Alisos Vineyard in the Los Alamos Valley, the Honea Vineyard
and Walker Vineyard in the Santa Ynez Valley, and the Zotovich
Vineyard in Sta. Rita Hills. Each of these cool-climate
vineyards delivers a bit of their own personality to this
charming food wine.
The art of the blend is evident in the
2009 Barbera, with the wine from each vineyard crafted
a little differently to add layers of complexity to the
wine. The Barbera from the Walker Vineyard was aged in
100% Slovenian oak barrels and Alisos Vineyard Barbera
in 100% Gamba barrels made from French oak. The wine from
Honea Vineyard was aged in a large “upright”,
and Zotovich Vineyard Barbera saw mostly neutral oak. Once
the final blend was determined, the wines were racked from
barrels to tank and allowed to marry, intermingle and meld
for an additional month prior to bottling. The result is
a wine that is truly representative of Santa Barbara County
and layered with a cornucopia of flavors and bright acidity.
The vibrant purple edges surrounding
the scarlet color of the wine tells of its youth and brightness
before even a swirl. The swirl releases intense and elegant
aromas of blackberry preserves on toast and just picked
dark plums. A first sip pleases and surprises the palate,
with the roundness from the nose being overtaken with a
bright and lively acidity and red fruit flavors – red
raspberry, sour cherry, mulberry and cran-cherry. The layering
from the vineyards is evident with textural components
of bramble, tea-like soft tannins and a hint of rhubarb
mingling with more blackberry, a hint of tar and earthiness
and a lifting red plum note on the finish. This wine loves
food, so enjoy with anything ‘rustica’ – spaghetti
with meatballs, lasagna, risottos and just about anything
with tomatoes and herbs! Enjoyable now, but will really
improve with aging – we suggest decanting or aerating
while the wine is still in its youth.
Click
here for printable winemaking and tasting notes.
|
| Savoia 2008 |
SOLD OUT |
Geographically,
the Savoy (Savoia in Italian) is a region that includes the
western Alps, and which used to span parts of what are now
Italy and France. Historically, the House of Savoy included
Piedmont and the Rhône Valley, and was a peaceful,
prosperous and long royal reign. In modern times, “Savoy” brings
to mind record labels, musicians and a very plush hotel.
And the wine? It is a harmonious, lush red blend that crosses
the boundary of ‘italian” and “rhône” classifications.
Savoia was first created by owner/winemaker Steve Clifton
in 2002 after a challenge from an Italian colleague to
create a blend using Nebbiolo, Barbera and Syrah. Now,
six vintages later, the wine continues to be anchored by
the noble Nebbiolo, Clifton’s passion grape. The
intent of this wine is to produce a multi-layered, complex,
intriguing and textural wine that combines the best of
the three varietals and is approachable upon release. Add
in a layer of personality and terroir that Santa Barbara
County itself adds to the wine - because where else would
these three varietals each grow so perfectly? Then adorn
this limited-production wine with the Palmina “black
stripe” designation and a label that wears a portion
of the House of Savoy crest. Crowned with a black wax capsule, Savoia reigns as one of Palmina’s most expressive
wines.
Dark and rich maroon with deep purple accents and a transparent
edge visually cue the character and elegance of the wine.
Fresh blackberries and raspberry compote mingle with bramble
and subtle floral scents of rose hips and violet. The first
taste is sublime – a silky and velvety texture that
is still lively and bright on the palate. Red berries,
currants and red-vine licorice from the Barbera. Cherries,
rhubarb and hibiscus tea from the Nebbiolo. Nutmeg, blackberries
and clove from the Syrah. All working together in balance
and harmony. Rich and bold, yet bright and sassy – a
true cornucopia of flavors, textures, tannins and acids.
The finish is stylish and graceful as it lingers on the
palate.
Savoia is delightful upon release and will continue to
evolve and integrate with 5-7 years of cellaring. Please
enjoy with food and a full table of friends and family!
Our featured recipe is Palmina
Beef Ribs.
Click
here for printable winemaking and tasting notes.
|
| |
| |
|