• This 2003 from Corbieres is a Rhone-style blend made with Cinsault and Syrah. It is ruby-red with intense blackberry and cassis aromas and a deep chocolate tone. Slightly plush and sweet, it shows impressively concentrated, pure flavors of dark berries. The fruit builds on the long, strikingly sweet finish, which features thoroughly buffered tannins. Try with a grilled leg of lamb.
  

• This non-vintage California wine is very jammy on the nose, with some black fruits filtering in as well. The Pinot Noir was open-top fermented, then pressed, then delivered into both 500L and 225L casks. The wine maker usually does 18-20% whole cluster fermentation, depending on the year. Don and Jennifer witnessed the harvest and wine making of the 2006 vintage – what a treat to sample the freshly-crushed grape juice and be a part of the process. This wine is excellent now, but the winemaker suggests that all Pinot Noir be cellared for five years so that it gains that velvety quality. Try with any red meat dish!
  

• The town where the winery is located is a small, agricultural community of only 500 inhabitants, nestled in the beautiful and unspoiled Priorat wine region of Catalonia. Occupied for nearly 700 years by the Romans, followed by several centuries by the Visigoths, and then 400 years by the Moors, its influences are certainly varied. It has its own cooperative for wine and olive oil production, which are its principal crops, along with almonds. This 2005 is a young wine with creamy and fresh aromas of berries, especially raspberry, strawberry and blackberry. The wine is opaque with intense, dark fruit colors and hints of chocolate on the palate. Enjoy with grilled pizza.
  
  

Appetizer of the Week

Duck Pate with Toasted Baguette - $7

 

For more specific information on these great wines, or to taste for yourself, stop by the Tasting Room at Wines by Jennifer this week. We look forward to seeing you!