Posted by Ben in 2005, General, Other, zinfandelMay 30th, 2009 | No Comments
The Chez Ray 2005 Russian River Zinfandel is from Windsor Vineyards, delivered as frozen grapes from Brehm Vineyards. Original tasting notes from our post-fermentation blending party are
here.
Let's see how it's doing with a couple of years of age...
In the glass, it is deep magenta with a touch of rust color. Aromas are bold, purple-inky and wildly alcoholic. Keep the lit matches away! Fruit is a bright blackberry.
Upon sipping, this zinfandel slides to the middle of your palate, emitting minerally, smooth, liquor-like drapes of sweet, easy fruit. Acids and tannins are hidden entirely, but you feel they are underneath, pumping up the intensity. Finishes with a clean metal sheen, touches with glints of fruit. Four stars on the
Spirit of Wine scale. Quite ready to drink now, though another year or two in bottle won't seem to hurt anything.
Posted by Ben in 2008, General, Other, yeastsMay 29th, 2009 | No Comments
On my
2008 vintage dry reds, the Rockpile (VQ-15, VQ15) yeast is blowing away the Assmanshausen (AMH) and Bordeaux (BDX) yeasts. It provides a deep, sweet fruit; overall chocolate edge; silty tannic style to the mix.
According to the wholesalers, VQ15 is a recently isolated Californian strain that was selected from spontaneous Rockpile Syrah fermentations by Vinquiry in collaboration with winemaker Jeff Cohn. VQ15 is a moderate rate fermenter with average nitrogen demands. Due to its' ability to develop a structured yet lush and balanced mouthfeel, VQ15 is said to be suited to making rich, concentrated reds. Initial winemaker feedback has indicated that VQ15 does well with emphasizing varietal flavor and red fruit character. In addition, with careful hydration and nutrients, VQ15 delivers good mineral and spice notes to wine. VQ15 is recommended for Syrah, Zinfandel, Cabernet Sauvignon and Merlot. Best results from 59 to 90 degrees F, with an alcohol tolerance to 16%.
My own findings are that it seems to be outstanding on syrah, and excellent for providing a lushness to cabernet sauvignon, at least in its youthful stages.
Posted by Ben in 2005, General, Other, cabernet sauvignonMay 29th, 2009 | No Comments
Original Review, April, 2007: This is from the
Brehm frozen grape series, with early tasting notes
here. The 2005 Chez Ray Rutherford Cabernet Sauvignon is made from frozen Brehm Vineyard grapes, fermented in a combination of D254 and D80 yeasts with two weeks of extended maceration (process
here).
This is opaque black almost to the edges. The nose is emitting an incredible black inky violet aroma into the room. On the palate, this is pure aromatic ink, with slight yeast overtones. Drills into all your mental crevices with a lasting, sleek finish. Wow. Best so far from Chez Ray. Four stars with a plus for promise on the
Spirit of Wine scale. Looking forward to watching this one over time.
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Updated October, 2008: A year and a half later. Still almost black in the glass, with purple glint at edge. Black ink is still the predominant aroma. The palate has a minerally cast, resolving to a slate-y, purple ink at the edges. The finish has that inkiness slowly trailing along a slow curve til it disappears at the horizon. Still four stars, but removing the plus, as it seems to be showing its true self now.
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Updated January, 2009: With lengthy decanting, the Chez Ray Rutherford Bench picks up serious chocolate and dark berry. Swirling depths. Very cool indeed.
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Updated, May, 2009: In the glass, the Rutherford cab is deep red, bordering on opaque in the middle. Aromas are muddled fruit and vegetables, quite sweet in style. The palate is round - it brings a bit of milk chocolate to the forefront, with balancing tannins and light acids touching the cheeks. Finish is actually quite lengthy. Awesome. Still four stars for sure, bringing the plus back for its happy balance.
Posted by Ben in 2005, General, Other, merlotMay 29th, 2009 | No Comments
Original Review, July 2008: This is a newer vintage Chez Ray wine, vinted from Brehm frozen grapes from Napa county. This pure-breed merlot was first sampled
here and its making was described
here.
This is one of two Carneros merlots I made from 2005. The other one is reviewed
here.
Let see what this one is like: In the glass, it is a medium magenta with purple highlights. The aroma is intriguing: "eau de helium" is how I would characterize it; actually seems like you are sniffing inside a balloon! Not a bad aroma, just odd. Let's see, here's the balloon knot, hmmmm, very smooth sides, etc...
Now let's see what the inside of a helium balloon tastes like: most of what you notice first are an onslaught of acids across the palate, this is backed by a tannin finish that further puckers after you're already puckered from the acids. My face is a sorry sight at the moment.
This definitely has structure and acids, but no fruit and no classical aroma of note. I would recommend laying down for a few years. My fingers are crossed, but I'm somewhat dubious. One star out of five on the
Spirit of Wine scale, with a plus for hope for the future.
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Now a year later, late May, 2009: Mid-deep red - serious blood color. Aromas are not helium any longer - deep, serious, subdued black fruit. On the palate, a lifted acid and solid tannic core, but a solid fruit is squeezing up from out of the depths. The combination is taking on a serious, tough sweetness. Clean finish. Quite intriguing. Time will still help. Now three stars. Good promise for future.
Posted by Ben in 2006, General, Other, blend, cabernet sauvignonMay 24th, 2009 | No Comments
This is an awesome red blend:
Chez Ray Hopland Cabernet Sauvignon, 2006, Mendicino County, CA
StarFire Zinfandel, 2006, Lodi, CA (commercial)
Starry Night Wilderotter Vineyard Zinfandel, 2003, Amador County, CA (commercial)
Review notes: In the glass, medium/light red, hues of brick at the edge. Aromas are old, leathery and fall leaves. On the palate, explodes with sweet and savory fruit, lifted with just a hint of acids and solid fine tannins. Soft, lingering finish, like watching a sunset from a soft, old leather chair.
Posted by Scott Young in General, OtherMay 19th, 2009 | No Comments
This is to test how WP inserts Amazon books …
Posted by Jack Keller's WineBlog in General, OtherMay 10th, 2009 | No Comments
A good-too-many people think they are allergic to sulfites. A very small fraction of a percentage actually are, but the majority of those who think they are aren't. I read somewhere that the human body actually produces a gram of sulfites a day, about 10 times the amount found in a bottle of wine. But sulfites are only one side of the sulfur equation. On the other side are sulfides. Read more....
