Domo arigato, Senore Zenato….

Dennis De Young of Styx will be making a pass through town here later this year and I figured it was worth some sort of a shout-out. My apologies for this blog being a little top heavy on the prices, but you will get an idea why they have to charge what they charge for these wines after we discuss the winemaking methods. Apparently shrinkage and opportunity cost affects wine prices too. Now that the weather is getting a little chillier here in Florida we can begin to think about heartier red wines again. Let's talk Amarone!

Amarone is the most famous of Italy’s dry styled, dried grape wines. Historically Amarone was produced from some of the same grape varieties and in the same production zone as Valpolicella. Amarone has recently applied for DOCG status to ensure that it is made solely from the superior Corvina and Corvinone varieties, which together can comprise between 40 and 80 per cent of the blend, together with 5–30 per cent of the lesser Rondinella.

Let me hit you with some knowledge: Amarone is made from selected, superior quality, whole grape bunches which are dried essentially to large raisins in special drying lodges. Traditionally the grapes were spread out on mats or wickerwork shelving, or strung up from the ceiling. Today most producers pick the grapes directly into slatted packing cases, stack these cases on a pallet and then transport them to a drying room controlled for temperature and humidity.

There has been a tendency to shorten the drying period in recent years, as the new drying rooms have proved more efficient not only in drying the grapes but also in preventing the development of any botrytis rot, something that is essential to control by all quality-conscious producers. The aim in the production of Amarone is to realize in the finished wine the intensity of color, flavor, and tannin in the dried grapes. As all of these components reside in the skins, anything like botrytis that degrades the skins diminishes the intensity and purity of the wine. The drying process achieves more than dehydration; it also results in a metabolization of the acids in the grape and a polymerization of tannins in the skins, something that explains the richness yet balance of good Amarone.

The use of drying rooms has also enabled producers to reduce the levels of alcohol to around 15 per cent while sacrificing none of the power and intensity that characterize good Amarone.After the drying process is finished, the grapes are crushed and fermented dry. Since the grapes lose about 50 per cent of their liquid during the drying process, the must is quite rich, so fermentation is slow to start. This can cause problems with higher than normal levels of acetic acid if the producer is not careful.

Traditionally, Amarone would have been aged in large casks made from Slovenian oak. Today, most of the best producers age at least part of their Amarone in French oak barrels to encourage the development of supple tannins, with smooth and complex flavors.Much more important for quality than the drying process is the provenance of the grapes. In 1990, Amarone comprised only eight percent of total Valpolicella production, while in 2003 this figure had risen to 25 per cent. With DOCG status, there will be strict standards across the region.

As Amarone is a big wine by itself, it is traditionally drunk with game, roasted and grilled meats, hearty dishes, casseroles and well matured cheeses. There is a school of thought that feels that Amarone has a distinctive flavor which can also accompany exotic sweet and sour dishes and is also suited for drinking with Asian and Middle-Eastern dishes. Regardless, serve slightly chilled to mitigate the higher level of alcohol and open the bottle an hour before the meal to soften the wine.

The Azienda Zenato is owned by the Zenato family. Sergio Zenato founded it in 1960 and has poured his efforts into the land by experimenting with new vineyard plantings.

Zenato Amarone is made from 80% Corvina, 10% Rondinella, 5% Molinara and 5% Sangiovese grapes grown in the Valpolicella Classico zone, in the communes of Sant’Ambrogio, Negrar, Pedemonte, Fumane, San Pietro in Cariano and Marano. The grapes are picked into small, 2.5 kg trays, where they are cleaned and placed on drying mats for 4 months in dry, well-ventilated rooms. In January they are finally crushed, then very slowly fermented on the skins; the wine goes into 300-litre French barrels and Slavonian oak barrels for maturation, followed by a year’s ageing in bottle before release.

Zenato Amarone 2001, Retail $59.99 Warehouse $49.99

We also carry Zenato’s Olive Oil which is delicious…

Zenato Olive Oil, Retail $38.99 Warehouse $29.99


Obviously Senore Zenato is not the only guy making Amarone in the Veneto. The Allegrini Farm is located in Fumane di Valpolicella. The Allegrini family has been among the main characters of Valpolicella history since the XVI century. Giovanni Allegrini was among the first winegrowers to question local practices, which changed habits and succeeded in raising quality; he also used this attitude in adding oenological know-how to in the severe selection of grapes which helped produce some of the finest wines of the Valpolicella in the Sixties and Seventies.

A well-structured, complex, elegant and velvety wine, with intense ruby red color. It has a warm and spicy bouquet, with the subtle aroma of fresh raisins. Allegrini Amarone is produced from 80% Corvina Veronese, 15% Rondinella and 5% Molinara grapes, by using the thousand-year-old technique of Appassimento which translates to natural drying. This drying of the grapes takes 3-4 months in the drying loft, where they lose 40-45% of their original weight. The resulting wines can age for 20 years.

Allegrini Amarone 2001, Retail $69.99 Warehouse $59.99
Allegrini Amarone 2000, Retail $69.99 Warehouse $59.99

Allegrini’s ‘Corte Giara’ Extra Virgin Olive Oil has a delicate perfume and silky taste, with a hint of almonds on its finish. The olives are harvested in November and December by hand or with rakes and brought to the mill on the same day; they are then stone ground and cold pressed, which helps the olives maintain their natural flavors.

Allegrini Olive Oil, Retail $24.99 Warehouse $19.99

Taking a departure from the traditional, we will wonder into the ‘new world’ and visit a producer who is using Amarone style winemaking on one of its wines. The Hobbs famiy of Australia fancy themselves as being “wine enthusiasts” from way back and are happy to have relocated from the city life to tend a magnificent old vineyard in the Barossa. The vineyard has only 15 acres of vines and grows some of the Barossa’s oldest Shiraz vines planted at the turn of the last century. The vineyard is situated in the Barossa Ranges where the cooler climate and distinct soil structure provide idyllic conditions to produce fruit of exceptional quality. The vineyard is managed using minimal cultivation and the adaptation of many biodynamic techniques.

Each vine is hand pruned and hand picked. Over the years by hand pruning they have been able to remove the old dead wood from the old vines to re-establish their original shape giving these vines renewed vitality and longevity to potentially last another hundred years or longer!

The 2004 has yet to be reviewed by a third party. The Gregor 04 is made from Shiraz grapes that are hand picked and then placed onto drying racks. Over a period of time the drying process concentrates the berry flavors while maintaining their natural acids giving a unique flavor characteristic found only in this style of wine.

The palate is a mouthful of concentrated ripe red cherries and plums showing layers of spice and pepper. The acids and tannins are finely balanced. Long, lingering and intense flavors. Aged in new French oak for 24 months. Only 230 cases were produced for the world.

Hobbs ‘The Gregor’ Shiraz 2004, Retail $114.99 Warehouse $89.99

And we still have some of the 03 remaining. This one has been reviewed. If anyone needs a high scoring red to take to a dinner party, this may be your ticket.

Made from yields of two tons of fruit per acre, and aged two years in both new and old French oak, the 2003 Shiraz Gregor possesses a roasted/scorched earth character as some of the fruit is dried a la Amarone. Rich and full-bodied, with a broodingly dense, concentrated style, an inky/blue/purple color, fabulous length as well as intensity, and riveting fruit, it can be enjoyed over the next 12-15 years. 96pts Wine Advocate

Hobbs ‘The Gregor’ Shiraz 2003, Retail $124.99 Warehouse $99.99

Hope that this blog’s info gives you a ‘raisin’ to try these dried grape style wines……..

Sustainable; is it just Organic with an insurance policy?

Sustainability is making its way into many facets of our lives. Sustainable building practices and development are being encouraged in our communities. Sustainable furniture from recycled materials is making it into our homes and businesses. Sustainability in food products exists with an emphasis on lower levels or the elimination of chemicals in the growth of the plant or animal. The responsible attitude that favors a more carbon neutral footprint on the planet is appealing to the soul of the consumer.

Let me hit you with some knowledge: Sustainability in grape growing is a viticultural practice which aims to avoid any form of environmental degradation while maintaining the economic viability of the vineyard. It is defined by the Sustainable Agriculture Research and Education Program at the University of California at Davis as ‛the principle that we must meet the needs of the present without compromising the ability of future generations to meet their own needs.’

Sustainability is both a priority and a lifestyle with the benefits being two-fold: the practices are gentle on the earth and many winemakers believe they result in brighter, more flavorful wine that better reflect the characteristics of the land from which they are grown. Sustainable agriculture is the first step towards the practice of organic farming. Is it ideal? No. Just because one documents the chemicals used, there are still chemicals being utilized. So sustainable is only as good as the farmer who uses the practice.

The reduction of agrochemicals in grape farming can have many benefits. With chemical reduction on farms, winery workers are not subject to breathing these chemicals with the added benefit of no risk of any chemical residue making it into your wine. With less agrochemicals, the vine and the soil that it lives in is said to be healthier and more resistant to maladies. Depending on the vineyard site, it may be less expensive to farm without chemical treatments. Large wineries such as Gallo and Robert Mondavi have been moving some of their vineyards to organic farming in advance of impending health initiatives in California and with the thought of being able to benefit from the ability to be able to market an ‘organically grown’ product. Any reduction in potential liability for a corporation will be a benefit to both the corporation and its customers.

One of our favorite new world wineries is Cono Sur from Chile. Cono Sur embodies a fresh and contemporary approach to viticulture and wine making combined with passion for quality and innovation. Cono Sur has a range of organic wines with the first in our stores being a Pinot Noir from the Colchagua Valley. Cono Sur began their Pinot Noir project in 1999, with the idea of producing the finest Pinot Noir in Chile. After that goal was achieved, they set out to create a world quality Pinot Noir that is unique, expressive and yet still indicative of its new world roots. Old world expertise comes from Martin Prieur of Domaine Jacques Prieur, the seasoned Pinot Noir winemaker who was integral in helping Cono Sur to select many of the best Chilean terroirs for Pinot Noir and who guides them on how to optimally care for these vineyards. Under the radar, Cono Sur may have become the most substantial producer of Pinot Noir in the world; this year’s estimate is one-quarter of a million cases and growing. The sustainable offering is somewhat highly allocated though.

The farming of Cono Sur Sustainable Pinot Noir was designed to make efficient use of renewable resources, protect the environment and cause minimum impact to the surrounding ecological system utilizing the finest sustainable agriculture practices. The geese above are natural predators for the vine pest called burrito that can affect the vine. The bicycle is on the label of the bottle as this is the low impact way of getting workers through the vineyard with no carbon emissions and little to no soil compaction.


Starting with the 2009 vintage, this wine will be certi­fied organic as this Pinot Noir is essentially grown using organic principles but has to go through a three year waiting period to become officially organic. The grapes are grown on Cono Sur’s main vineyard in the Colchagua Valley. The soil is composed of well drained alluvial gravels that have a low to moderate vigor. The cool nights and foggy mornings of this part of the valley is perfect for growing Pinot Noir.

During the vinification process, the grapes were de-stemmed and punched down in open stainless steel fermentors after a cold maceration of the pulp with the skins. The finished wine spent 10 months in half new and half once used French oak barrels.

This Pinot Noir has a vibrant red color with intense aromatics. Bright, juicy and fresh in the mouth, with notes of cherry, raspberry and strawberry married with hints of plum and a subtle smokiness.

Cono Sur ‘Sustainable’ Pinot Noir 2006, Retail $13.99 Warehouse $9.99

Unfortunately this wine is limited and will likely be around for only a few weeks. $10 Pinot that is grown using organic methods…….a nice buy for you Pinot lovers out there.

This is officially blog #52 for those of you counting at home. One whole year! Whoopie! Thanks for following the blog. We hope that you find the blog both informative and slightly entertaining. Peace, out.

More than just a poor man’s Priorat…..

The neighbor of Spain’s now famous Priorat region, Montsant is historically and culturally quite similar to its famous neighbor. Located in northeastern Spain, not far from the Catalan capitol of Barcelona, Montsant lies just to the west of the Priorat and shares the hilly, rocky landscape. Montsant is one of Spain's newest DO’s that was created in 2001 from the former Falset zone of Tarragona, which lies in the valley between the Serra de Montsant and Serra de Montalt ranges. Montsant produces some of Spain's best red wine values and its potential for quality is only starting to be explored.

As in Priorat, Montsant’s vines consist mainly of Garnacha and Cariñena with some more recent plantings of international red grapes. Old Garnacha and Cariñena vineyards on steep slopes enable Montsant to produce wines of very similar style and quality to Priorat. Priorat’s best wines tend to remind me of a slightly rustic version of a top Chateauneuf du Pape wine. Montsant is similar, perhaps a touch less intense but at also more of a value.

Let me hit you with some knowledge: Montsant’s climate is dry, promoting low yields which result in wines with structural and flavor intensity. Montsant’s nearly 5000 acres of vineyards were given their own identity in order to highlight its superior quality. The soil structure contains predominantly limestone over granite with an occasional patch of the famous Priorat slate. In Montsant, vineyard parcels are planted at altitudes between 300 and 700 meters above sea level. The climate is Mediterranean and is quite warm with moderate rainfall levels. Soil in the lower altitudes is deep, rich, and fertile while soil in the northern altitudes is very poor, with high levels of schist and granite. Many of the higher altitude vineyard parcels are terraced with extremely old vines. These terraces have much in common with those of the Priorat.

Let’s head to the wines. In 2001, proprietor Alfredo Arribas began the Clos del Mas del Portal Project in Priorat with the purchase of the Mas del Portal property and other adjoining lands situated between the villages of Bellmunt, El Molar and El Loar. With the help of partners Agustí Peris and Jean Luc Colombo, the Portal Project took shape. To supplement the existing vines, the terraced banks on the property were restored. These banks, which create very narrow areas for cultivation, had been abandoned for years. They planted the terraces with low producing, clonally selected vines of the region's traditional grape varietals. Some experimental varietals were planted as well. The vineyard continues to be farmed utilizing organic practices. The winery’s organic viticulture goes the extra kilometer in keeping with the cutting edge philosophy of the winery.

A final piece of Portal del Montsant was put in place with the involvement of enologist Ricard Rofes. Ricard has brought with him a profound knowledge of some of the finest wines of the region, such as Les Sorts and Masroig. Portal de Monsant was born when the quality of the excellent 2004 vintage begged the group to create Santbru, a wine of the Montsant Denomination of Origin that was produced using very mature vines of Montsant's traditional varietals. This allowed Portal to now create excellent wines from both Priorat and Montsant.

We tasted the regular wine that Portal de Montsant produces called Brunus and were blown away! This 05 just screams character and class. Brunus is produced from 60% Cariñena, 35% Garnacha and 5% Syrah vines that average 35-70 years of age. The un-irrigated vineyard’s soil is composed of chalk and clay that produce extremely low yields that produce just over one ton to the acre. The grapes are hand harvested and fermented in temperature controlled vats before aging for eight months in first year French Allier barrels. Brunus was bottled without filtration. Only 14,000 bottles of Brunus 05 were produced for the world. This wine is an opulent wonder of a wine. A mouthful of big, jammy fruit, with a brawny-beefy character is Brunus’ mantra. Included is the Wine Advocate review below. I still can’t figure out how this wine and under $10 Garnacha wines get the same rating? Good for the value people I suppose, not based on reality for wines like this though. We love Las Rocas and Menguante’s base Garnacha wines and their 90 point scores, but try this wine next to them and please tell me that they are even in the same ballpark……

‘The 2005 Brunus is a blend of 60% Carinena, 35% Garnacha, and 5% Syrah aged 8 months in one-year-old French oak and bottled unfiltered. Purple-colored, it exhibits a very fragrant bouquet of smoke, vanilla, forest floor, and blackberry liqueur. This is followed by a full-bodied, mouth-filling wine with layered blueberry fruit and well integrated tannin and acidity leading to a pure, fruity finish. Drink this tasty effort over the next 6 years.’ 90pts Wine Advocate

Brunus ‘Montsant’ 2005, Retail $24.99 Warehouse $19.99

As stated earlier, Montsant had achieved full AOC status in the last few years after spending several years as a sub-zone of Tarragona. Perennial WW favorite winery, Capcanes was the leader in this fight for full D.O. status. The property is situated in the village of Capcanes and served for several years as the village cooperative. In the 1990’s, the co-op began making kosher wines for the Jewish population of Barcelona, and from that exposure in the much larger city, the property began to attract a greater level of interest. US importer, Eric Solomon approached Capcanes and asked for a custom blend to be made from some of the better vines of the property. Capcanes has been a value leader in the WW for years now.

Eric Solomon of European Cellars was completely impressed with the results of his custom blend. Eric then spoke with the owners of Capcanes about making a large quality investment at the bodega. The older vines of the property are now being vinified separately and pass through extensive modern oaking regimes while the young vines are experiencing higher levels of sorting and less wood to emphasize the fresh fruit characters of the grapes. The Capcanes winery owns some of the most impressive old vine vineyards in the Montsant region.

‘The 2004 Mas Donis Barrica is 85% Garnacha from 80+-year-old vines and 15% Syrah aged for 8 months in French and American oak. Opaque purple, it has a wonderfully expressive nose of spice box, pencil lead, pepper, blueberry, and blackberry liqueur. On the palate the wine is full-bodied with layers of ripe, spicy black fruits, nicely concealed tannins, and a long, pure finish. It is an outstanding value for drinking now and over the next 4-6 years.’ 90pts Wine Advocate


Capcanes Mas Donis 2004, Retail $13.99 Warehouse $9.99

Capcanes Cal Siscon 2002, Retail $18.99 Warehouse $12.99

Did I ever tell you the story about the uncooked quail egg on top of one of the courses at dinner in Tarragona? Made for a wild ride after the visit to Priorat the next day. Psychedelic, man........

They’re getting better every year……….

The Calamity Wine Works story continues. We have two new offerings of Calamity available for your enjoyment. First there is a new Cab from the Alexander Valley. Last year’s offering came from Sidney Frank’s vineyard, whereas this year’s offering comes from a vineyard with high profile neighbors such as Stonestreet and Jordan. It's a big and chewy Cab that offers no excuses for its structure. Then we have the 06 release of Calamity Zinfandel from an old vine vineyard in Calistoga. It’s the same vineyard that produced the stellar 05. This Zin was crafted by a prominent winery on the Silverado Trail that also used to make a Zin from this vineyard. In case you are wondering ‘what is Calamity?’ let’s take a look at how Calamity came to be.

A prominent wine personality and friend of ours in Napa called our founder, Tom Dorn, one day and alerted him about an opportunity to purchase some Cabernet Sauvignon from a top boutique producer. The only stipulation was that it had to be labeled with no reference to its source and that we could not say where the wine came from. Apparently the supply and demand curve chart of selling a $60 Cabernet was broken out and it was felt that there around 1000 gallons of top quality wine was not going to be sold based on the previous years sales. Tom felt that based upon the quality of the juice and the reputation of the winery, that this situation was a real calamity. Hence, we find the name Calamity on a wine label.

Why bother bottling and holding someone else’s juice under our own label? Is it worth the cost and ultimately will it benefit our customers? Getting a product to market can seem somewhat simple for the end consumer. For a wine, you pop down to your local Wine Warehouse store, the wine is then boxed up, carried to your car and enjoyed when you get home. However, there are many unseen hurdles that need to be cleared for the juice of crushed and fermented grapes to make it to your dinner table. From grape to glass there are a number of mouths to feed in the food chain of wine. The ability to become more efficient with these various costs is what we strive to do and what we base our model upon at the Wine Warehouse. Wine Warehouse has taken the next step as we are now working directly with the source. This efficiency is how we bring value to you the consumer and the reason why shopping at the Wine Warehouse means that you will ‘never pay retail again.’ Both of the new Calamity offerings come to you at 50c on the dollar versus the actual winery’s label. The Calamity label my friends, has value written all over it.

On to the new wines: the 2005 vintage tested the nerves of even the most seasoned veteran in Sonoma County. The crop was one of the largest on record, with the quality generally superb. The winter was somewhat cold and soggy, but a mid-March heat spell started the growing season early. Rain continued on and off through June with summer temperatures seldom rising above 90° F. As September came to an end, vineyard owners nervously watched for rain, but the rain held out until late October. Ultimately, the vineyards got the sun and heat they needed. The Cabernet Sauvignons of Alexander Valley ended up with good structure and ripeness. This will be a Calamity to remember.

The Calamity 05 Alexander Valley was grown on mature 30 year old vines that produce classic Cabernet Sauvignon flavors and aromas of cassis, cedar and sweet red fruits. The difference with this 05 to last year’s offering is that this wine is brooding, chunky and is one that will be able to age. Flavors of deep red and black fruits on the palate combine with vanilla from the oak barrels and hints of cedar forming a long and tasty finish. The 05 Alex has excellent structure, depth and concentration. Although a less seductive wine than last year’s, it is a huge mouth-full of wine and one that begs for a nice grilled piece of beef or lamb chop.

Calamity Cabernet Sauvignon ‘Alexander Valley’ 2005, Retail $29.99 Warehouse $14.99


Calamity Zinfandel 2005 was custom crushed by a prominent Silverado Trail winery and was produced from old Zinfandel vines from Calistoga. The nice thing about this Zin is the elegance and grace it displays while showing off overt fruit characters that are all come together to show incredible balance, complexity and grace. Many Zinfandels in the market give you over the top and slightly overripe characters, this Zin is more like a cross between the flavors and color of Zinfandel with the texture and character of a nice Cabernet.

Cedar, vanilla and coconut macaroon aromas all combine to form a wonderful bouquet, the palate is presented an introduction to plum and wild berry flavors, leading to ripe, cherry, raspberry and cassis flavors with plum and pepper spice. There is a nice touch of earthiness, this wine displays a very nice balance with a silky texture and a long, full finish.

The 05 and 06 both display the flavor characteristics of this superb vineyard. Subtle and complex Zins are rare in the market nowadays as the trend is to produce Zinfandel in an over-the-top style. The Calamity should be a pleasant surprise for you and one that goes particularly well with food.
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Calamity Zinfandel Napa Valley 2005, Retail $24.99 Warehouse $14.99
Calamity Zinfandel Napa Valley 2006, Retail $24.99 Warehouse $14.99

He’s just Philip from the Block…

The vinous good times continue to roll-on. At the Wine Warehouse we are continuing to find an amazing amount of killer wine that we can bring to you at below ten bucks! Australia is at the forefront and continues to battle Italy for the title of the US’s favorite imported wine country. The under $10 sector is what is driving the Australian wine category. When one begins to discover $15-20 quality at below a ten-spot, that is when the fun begins. We believe that we have just found one of Aussie’s greatest values. From the cool region of Orange comes a new project called Block 50. Block 50 is the most coveted block of vines from Orange’s largest vineyard holder. These mature plantings in Block 50 have played a major role in establishing Orange as a world class wine region.

Orange is located approximately 124 miles west of Sydney on the slopes of the Great Dividing Ranges. The soils were formed by volcanic activity coupled with limestone build up, thus giving the vineyard a predominance of free draining red clay loam soils. The soil incorporates a smattering of rock which assists drainage and overall balance for the vines. It is cool enough to see snow each winter, has no shortage of irrigation water and has warm but not baking hot summers with refreshingly cool nights because of the altitude.

This 1250 acre vineyard is the fourth largest private estate in Australia. The Central Ranges are located at around 600 meters above sea level. With this elevation, cool temperatures couple with abundant sunshine, giving the fruit incredible color with bright and vibrant flavors. The elevation of the vineyard affects the climate where a mean January (August equivalent in the northern hemisphere) temperature can be as low as 18 degrees Celsius which is 64.4 degrees Fahrenheit. Mild to warm summers mean that temperatures, which seldom rise above 30C (86 Fahrenheit), are offset by cool to extremely cold nights during the growing season.

Let me hit you with some knowledge: Orange is closer to the equator than Sydney yet is much cooler. Orange has a higher elevation whereas the height above sea level of a vineyard can have important effects on its climate and therefore on its grape growing potential. Temperatures fall by about 1.1 °F per 100m greater altitude. Lower temperatures at higher altitudes can delay both budbreak and ripening. Small differences in elevation can have surprisingly large effects on wine quality and on the ability of individual grape varieties to ripen at all. These lower temperatures can be further compounded by a greater amount of rainfall and cloudiness at these higher altitudes.

Higher altitude vineyard sites are continually being sought after, particularly in the world’s warmer wine regions. Examples include the Central Ranges of New South Wales of which Orange is a part, the Adelaide Hills in South Australia, Tupungato and other high altitude plantings in Argentina, the foothills of the Andes in Chile, as well as the newer hillside vineyards in California. Some of these vineyards have been planted not just in search of cooler temperatures, but to escape the deeper, more fertile soils of the valley floors and achieve vine balance in shallower, hillside soils. You’re bound to spot the textural and flavor differences achieved at altitude with the Block 50 wines.

Block 50 wines are being produced by Philip Shaw. Philip is a household name in wine circles and one of the world's leading winemakers. Formerly the winemaker at Rosemount as well as company winemaker for the Penfolds group of wines. Philip is known for raising the bar on wine quality with modern, vibrant, expressive wines. He approaches each aspect of winemaking with a healthy mix of innovation and unrelenting quality standards. Do you recall that string of Rosemount Shiraz’s that made The Wine Spectator’s top 100 list even though they retailed for less than ten bucks? He is at it again with these Block 50 offerings.

Philip has twice been awarded the prestigious Robert Mondavi Trophy for International Winemaker of the Year, first in 1986 and again in 2000. He received Australia's top winemaking honor in 1999 as Qantas/Gourmet Traveler Wine Magazine's Australian Winemaker of the Year. His many accolades include 67 wines that have scored more than 90 points in the Wine Spectator; 17 of these have been included in the magazine's Top 100 wines of the Year lists. I had the pleasure of spending a morning with Philip at the Rosemount winery in the Lower Hunter around ten years ago. This was just a functioning winery with no frills, bells or whistles. Philip made it function into the Wine Spectator's Top 100.

Now on to the wines…..

The 2006 vintage was the earliest on record for Block 50. Consistently mild weather leading up to harvest encouraged optimal ripening. Weather conditions during harvest were perfect, making for an even harvest. Berries were smaller than in previous vintages leading to lower yields. Since yields were down, flavor was concentrated and thus the quality was enhanced. The final selection was matured in 2-3 year old French barrels for 6 months. This Chardonnay was then transferred to stainless steel tanks on its lees, where it was left for 3 months to undergo partial malo-lactic fermentation which lessens the acidity and gives a creamier taste and feel to the palate.

This Chardonnay exhibits a bouquet of green melon and citrus with a subtle toasty oak component overlaying some tropical and vanilla cream notes. Block 50 Chardonnay delivers the perfect balance of bright flavors and supple oak undertones. The wine is long on the palate, vibrant and delicious!

Block 50 Chardonnay ‘Orange’ 2006, Retail $13.99 Warehouse $8.99

Fruit for the Block 50 Cabernet Sauvignon was sourced from two sections of the estate vineyard – one bearing rocky red soil and the other characterized by excellent limestone soils, which are ideal for optimizing varietal Cabernet Sauvignon flavors. The wine macerated on skins for 10-20 days after fermentation to maximize quality grape tannin extraction. The wine was then drained off skins and gently pressed, with only the lightest pressings included in the final blend. It then oak matured in French and American oak barrels.

The Block 50 Cab shows a deep black cherry color and the aroma shows fresh berry fruit, cherry and black plum fruit characters with an attractive mouth-feel and depth. Complex berry fruit with cedar and mocha secondary characters integrate with the oak, leaving a wine with a nice depth and length with ripe and chewy tannins. Texturally this wine falls somewhere between a nice Napa Cab and a Bordeaux.

Block 50 Cabernet Sauvignon ‘Orange’ 2005, Retail $13.99 Warehouse $8.99

2005 was an ideal growing season for the Block 50 Shiraz as it was characterized by low crops in a warm, dry year. The fruit for this wine was sourced from two prime blocks, one with limestone soil and the other an elevated section with stony, red soil. The grape crop was kept low at around 2.5 tons per acre, which tends to intensify the grape's flavor. Harvest was in the middle of March. At that time, the grapes showed ample acidity and balance, capturing plum like flavors and avoiding any overripe characteristics. This Shiraz macerated on its skins for 5 -10 days to gently extract fine grape tannins. A small portion was taken off skins and transferred to American oak barrels for 12 months for maturation.

The Block 50 Shiraz displays aromas of attractive dark berry fruit with a hint of white pepper. On the palate one can find deep and rich plum and blueberry characters that combine to exhibit a rich and vibrant fruit core with a solid vanilla compote component at the finish.

Block 50 Shiraz ‘Orange’ 2005, Retail $13.99 Warehouse $8.99

All three Block 50 wines are bottled in Stelvin for freshness. Don’t be the last on your ‘block’ to try these fantastic value wines……