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Steve Rayman
2006 Castello Monastero Chianti Classico (Tuscany, Italy)
2006 Castello Monastero Chianti Classico (Tuscany) $13.99 - May 2010 Special
“Castello di Monastero’s 2006 Chianti Classico is one of the most textbook classic Chiantis one could ask for. It is darkly colored and intensely flavored with much room left to develop. It is an amazing value not to be missed. The Wine Spectator says ‘It shows Indian spices and ripe berries on the nose. Full-bodied, yet refined and very polished.’ You’ll want to have a case to enjoy over the next ten years. ”
91 Points, Steve Rayman
Staff Selection, May 2010
Brunellos, Pasta Cars & VinItaly
A Pasta Car at VinItaly
Our first day at Vinitaly was a full one with 140 plus wines tasted. Of that group we were fortunate to find almost 10 that will probably appear on B-21 shelves in the future. It may not sound like much but that is well above the average!
We completed tasting around 5:30pm after 8 hours with barely a break. Bob commented that we were lucky because in Bordeaux they usually continue tasting right through dinner.
- Steve Rayman, B-21′s Director of Wine and Italy Correspondent
About 1/3 of the Brunellos at Vin Italy.
Reporting LIVE from Vin Italy 2010
Arriving in Verona for Vin Italy
I arrived in Verona today and the weather is tropical. The town is full of students on Easter break and the wine trade. An odd combination to say the least. Bob is here too having driven in from France where he was tasting 2009 Bordeaux.
Tomorrow I begin serious tasting. But today I’m relaxing on the piazza and enjoying the view.
- Steve Rayman, B-21′s Director of Wine & Italy Correspondent
2007 Petrognano by Selvapiana (Tuscany, Italy)
2007 Petrognano by Selvapiana (Tuscany) $19.99
“A blend of Sangiovese (60%), Cabernet Sauvignon (20%) and Merlot (20%), Petrognano is vinified partly in steel and partly in wood and then aged for 18 months prior to release. It exhibits great elegance and purity as well as concentration and length. Pomino, a subsection of Rufina where Petrognano originates, is reknowned for top quality red varietals grown on its limestone hillsides. The 2007 Petrognano is an exceptional Tuscan red that overdelivers for the price.”
93 Points, Steve Rayman
Staff Selection, April 2010
2006 Aia Vecchia Lagone (Tuscany, Italy)
2006 Aia Vecchia Lagone (15.99)
“Aia Vecchia’s 2006 Lagone is a great value in Bordeaux-styled Tuscan red. The grapes are sourced from the same vineyards as Aia Vecchia’s $40 flaghip red Sorugo (92WS) but sells for half the price. The very skilled winemaking team really hit their stride with the 2006 which received nice reviews from the Wine Advocate’s Antonio Galloni and the Wine Spectator who described it as “Full-bodied, with soft, velvety tannins and a long, rich finish…” I would add that there is nice acidity keeping the wine fresh and allowing it to drink well for several more years and this really does feel like a much more expensive wine.”
91 Points, Steve Rayman
Staff Selection, March 2010
2007 Argiano NC Non Confunditur (Tuscany)
2007 Argiano NC Non Confunditor (Tuscany) - 19.99
“Argiano’s 2007 NC is a Tuscan blend that shows exciting power, with the inherent sweetness of the Merlot component acting as a bridge between the firm earthiness of the Sangiovese, the spicy blackcurrant of the Cabernet and the warm red fruit of the Syrah. The result is a generous, round red wine for early to mid-term drinking with aromas of currant and generous fruit flavors, which are versatile enough to develop more depth in the bottle. It is an excellent value and was chosen as one of the top 100 wines of the year by the Wine Spectator.” (90WS)
90 Points, Steve Rayman
February 2010
Day 4: The Road to Napa with Steve
The evening started with cocktails at a small bar near Union Square called Cantina. Unremarkable name but the concoctions were superb.
2007 Clos des Papes Chateauneuf du Pape $199.00
All manner of fresh herbs and fruit garnishes are expertly employed to create tasty and lovingly crafted drinks. This is a must stop for fans of the ideal cocktail.
Later we were invited to dinner at one of San Francisco’s finest restaurants, Boulevard. One of the pricier too. Yikes. Food was excellent especially if you are a meat lover. Bob and I both felt the lamb t-bone was the best lamb we had ever tasted. BTG Tablas Creek Cote de Tablas was tasty as was Chave CDR but the wine of the night was the young but clearly outstanding 2007 Clos du Pape CDP. Its the finest young CDP I’ve tasted and I think RP’s score is right on. It is fully ripe but somehow not overripe and the flavors are expansive and the finish endless.
Day 3: The Road to Napa with Steve
Gnarly Head Zin $6.99
We were blessed with cool sunny weather today for the ZAP tasting. It is indoors but in two large warehouses right on San Francisco Bay so we were exposed to the elements when traversing between them. Despite reports of frost I found several 2008 Zins with much to like. Some great ones actually. Some nice 2007s are still in the market too but they are becoming harder to find. The best overall group of zins had to be Seghesios. 2008s and 2007s are tasting good there. We found a few new leads too which I’ll report on once secured.
BTW Gnarly Head was the best value for the 5th year in a row! It is very impressive for the price.
Day 2: The Road to Napa with Steve
Well you don’t see much Charbono out there. We’ve handled a few at B-21 over the years including Robert Foley and Tofanelli. Only 60 acres of it are planted in the entire world! Charbono seems to originate in France’s Savoie but its flavor profile is decidedly more Italian reminiscent of a combination of very fine Sangiovese and Barbera. In any case last night I think I tasted the finest example of Charbono I’ve ever had. It is from very old vines in Napa that have been tended by the same family for three generations. Look for it to be available later this year.
Day 1: The Road to Napa with Steve
- The Estate Vineyard at Turnbull taken from my trusty blackberry!
9:41 am
Its 39 degrees and foggy as we make our way through the wine disneyland known as Napa Valley. Our destination is in the town of Oakville but the view from the road is a “Who’s Who” of wineries and vineyards. Even through fog, the sites of wineries such as St. Clement, Beringer and Freemark Abbey elicit “oohs” and “ahs” in this idyllic setting. Check back often as I will be journaling my trip to Napa and ZAP convention (Zinfandel Advocates & Producers). I’ll be taking pictures along the way. Here is a shot of the estate vineyard at Turnbull I just took from the road.
- Steve
1:12 pm
Here's a snapshot I got of Winemaker Peter Heitz with B-21's Proprietor Bob Sprentall
The day has warmed up a bit and the sun is shining. We tasted with winemaker Peter Heitz at Turnbull Cellars. He is doing good things here with natural yeast fermentation and I’m also impressed with the vineyard management. Best of all the wines are delicious from Sauvignon Blanc on up. This is a winery to watch. I wonder how many people know they are just north of Opus One and across hwy 29 from Robert Mondavi winery.
We also had a quick visit at Louis Martini which is one of the oldest wineries in Napa valley having been established in 1933. Its interesting that their Sonoma Cabernet is our best selling Cab.
Back on the road…
5:28 pm
- Robert Foley, Winemaker
This afternoon we drove way up Howell Mtn. Rd. into Angwin and then kept going further into the boonies.
Our goal was to see Bob Foley and we accomplished that. Felt pretty honored too, as we later learned not many get that invite.Bob’s a passionate guy about wine and music, and co-runs an amazing winery with his wife. Besides Robert Foley and Switchback Ridge he also handles winemaking for a couple of other tiny-production wines.
Iconic gryphon atop a barrel at the entrance to Robert Foley's aging cave on Howell Mountain
This was a nice continuation to our time with Peter Heitz at Turnbull as both Bob and Peter, I would say make wine more by taste than by numbers. And you know it when you taste their wines. These may or may not be your favorite wines but then you won’t ever think they taste just like someone else’s wine. Both Peter and Bob are experts at coaxing flavor that reflects the terroir of the grapes with little winemaking signature. I think that increases the chances of creating something great. Actually it may be the only way.