Wine of the Month April 2009

Premium: 2005 Boudreaux Reserve Cabernet 92.00

Rob Newsom has been making wine for over a decade, in a tucked away winery located just outside of Leavenworth. Longtime friend, Gary Figgins (Leonetti Cellars) and his son, Chris, nicknamed Rob “Boudreaux” several years ago – Boudreaux being that colorful Louisiana folklore character widely known for his keen sense of adventure and good humor. When the first wine was made in 1998 Chris immediately dubbed it
“The Cru Boudreaux”. Here is the technical data- straight from Rob. I couldn’t resist… “The first two Boudreaux Reserves (2003 and 2004) were made from all Champoux Vineyard fruit. The plan was to continue with this classic plan for our Reserve wine. In 2005 my friends at Leonetti Cellar offered me some gorgeous cab from their estate Loess Vineyard. Of course, it was wonderful fruit, beautifully low-cropped, and intense.I put it into very expensive wood, tight grain French and one barrel of hickory toasted Minnesota. The Champoux went into awesome French as well. Three years later the resulting blending of these two sources will knock your socks off. Can somebody bring me a great big candy bar? Deep, dark , smoky Bing cherries, tobacco, chocolate, Sophia Loren has a dream about Gulliver’s Travels and everybody lives happily ever after. Hugs and kisses. More adventurous than 2004 Reserve. Jackie O gets a wild hair, goes for the gold. Big fruit. Plenty of acid and fine tannin. A smoking volcano. Liquid sex in a bottle. Kraft caramels. Git you some of that.” There you have it, I could have never said it like that- and one more thing, 150 cases produced.

Collectors: 2007 Leonetti Merlot 78.00
It’s that time of year again folks. Nestled in the heart of the Walla Walla Valley, Leonetti was the first winery in this area, founded in 1977. Gary and Chris Figgins are the heart and soul of this world class production, started in small fashion in the Figgins’ basement. The facility is now a sight to behold, with hundreds of square feet of caves, and tunnels to get lost in. Outstanding dedication to detail results in some of the finest wine around. 97% Merlot, 3% Petite Verdot, sourced from Seven Hills, Loess, Mill Creek Upland and Pepper Bridge. Chris says, “2007 sticks in my mind as the perfect year. Totally unremarkable for its lack of extremes. It was simply idyllic. Finishing with a cool August meant the Merlots-which are always the first to harvest- came in with refreshing acid levels and overall perfect fruit chemistry” Tasting Notes: complex aromas of red fruits, violet, caramel, graham cracker and brambly fruits, with subtle flavors of chocolate and coffee, dust and sweet earth. 2389 cases produced.

Classic Red: 2006 Five Star Cabernet Sauvignon 30.00 A wine Spectator Winner of 90 Points, and you will soon taste why. Beautifully balanced and well crafted, Five Star is always a treat. Winemaker Matt Huse is a native to the Walla Walla Valley. After working construction, Matt decided that he didn’t want to “pound nails” for the rest of his life. With David Huse already making a small amount of wine, Matt entered the Enology and Viticulture Program in the Winter of 2001 with the first participating class. The 2002 vintage was his first as a winemaker. After graduating in 2003, he began his life dream and dedication to produce a “Five Star” quality wine.
Blend: 93% Cabernet Sauvignon, 4% Merlot, 2% Petit Verdot, 1% Cabernet Franc
Vineyard: 42% Les Collines, 27% Seven Hills, 17% Pepperbridge, 12% Heather Hill, 2% Frazier Bluffs. Cooperage: 50% European, 50% American, 60% New Oak . Tasting Notes: Dark cherry and leather notes come through on the nose. Concentrated cherry flavors combine with clove and pepper spice to create a velvety texture. Hints of vanilla intertwine the flavors together. The finish shows off beautiful structure and balance.

Classic White: 2006 Sanford Chardonnay 20.00 Sanford has been making wine since the early 70’s and is in fact, the founding winery in the Santa Barbara Wine Country. The artwork of Sebastian Titus has been featured on the bottles of Sanford wine varietals since 1981. Each label depicts a wildflower that blossoms, in its season, in the Santa Rita Hills. Sanford is owned by the Terlato’s who also oversee and produce Rutherford Hill, Chimney Rock, Alderbrook and their namesake label Terlato Family Vineyards. The 2006 Santa Barbara County Chardonnay comes from four distinct vineyards. The estate vineyard, La Rinconada, provides the majority of fruit, while Bien Nacido, Sanford and Benedict, and El Camino add to the complexity of this fruit forward, but complex wine. Tasting Notes: This barrel fermented, 100% Malolactic fermentation Chardonnay shows all of the exotic tropical fruit that Santa Barbara is renowned for, along with elegant citrus and minerality from the Santa Rita Hills. Creamy texture, rich and full bodied with balanced acidity makes this a nice wine to keep around.

Select Red: 2006 Rodney Strong ‘Knotty Vines” Zinfandel 15.00 Zinfandel vines have been thriving in Sonoma County for the last three centuries. When Rod Strong first acquired bench land acreage on the west side of the Russian River, he wisely chose to leave untouched the 15 acres of old, gnarled zinfandel vines that had been growing there since 1904.… Winemaker Rick Sayre has blended 99% Zinfandel, 1% Petite Sirah Sonoma County (17% Russian River Valley, 83% Alexander Valley) in a delightful wine rich with the depth and character of ancient vines. Winemaker’s Notes: Fresh, bright berry fruit from our heritage Russian River vineyard combined with the ripe peppery jamminess from our Alexander Valley vineyards make for wonderful diversity of flavor showcasing the best that zinfandel can offer in one wine. Aging for 10 months in primarily American oak enhances the zinfandel’s inherent spicy qualities, while the ebullient fruit of this medium rich wine suggests enjoyment over the next 2 to 4 years.

Select White: 2006 Rodney Strong “Chalk Hill” Chardonnay 15.00

In 1965, founder Rod Strong was the first to plant chardonnay in what would later be recognized as the Chalk Hill American Viticulture Area (AVA), established officially in 1983. He recognized the region as distinct from the rest of Russian River Valley for its unique chalky white soils, which impart a subtle mineral character to wines grown there. Barrel fermentation for 9 months in new and seasoned French oak. Tasting Notes: Toasty vanilla and spice complexities, we regularly stirred the “lees” in barrel, which gives a certain fullness and creamy texture on the palate. Encouraging malolactic fermentation added additional character, and in the glass the wine is both creamy and crisp, with abundant fruit character, mineral, and toasty oak flavors.