Robert Parker and Steve Tanzer recently reviewed our newly released wines. We continue to feel lucky that we are on the radar and amazed at how well our wines are received considering our winemaking style is not the current fashion and this is only our second commercial release.

Each year when we submit wine, it is with great trepidation. Should we submit wines we know are not made in the style that traditionally scores well? Will the critics appreciate our wines for what we are doing and evaluate them for what they ARE instead of what the are not? It is hard. Our wine making goals don’t align with the current fashion. We strive to make wines of originality and personality that express themselves, not our winemaking. We want to make beautiful wines, not over the top wines. We like balanced wines, with a strong (acid) foundation that will evolve and develop. We love minerality, especially in our whites. If oak is used, we feel it should (at best) be a part of the seasoning – not a primary flavor subduing the wine's personality.

In short, our wines do not shout from the rooftop and may not grab you with the first taste. But as they open up, and when paired with food we think they will slowly seduce you with each taste until you are enamored with their nuance and individuality. A friend suggested that relating to our wines is a love story, not an evening of instant gratification.

So I ramble. Back to scores. When we think about it intellectually, we don’t make those BIG wines the critics seem to like/score well. But yet we submit. And we, like most of us, hope to be judged favorably. While our scores are not the BIG screamers in the high 90's when we read the commentary we are very pleased because the critics do seem to appreciate what we are trying to do and think we are doing a pretty good job at it.

Parker’s review of our upcoming release:

Broken Leg: The best in the group appears to be the 2005 Syrah Broken Leg Vineyard. From a cool Anderson Valley site, it exhibits plenty of blueberry, raspberry, sweet cherry, floral, and spice characteristics. Pure, medium-bodied, elegant and authoritatively flavored, it will drink well for 5-6 years. 89

Brosseau Chardonny: is a surprising light for a wine form this vineyard. Made in a Chablis-link style, it offers notes of orange, blossoms, citrus, and lemon with the oak clearly pushes to the background. Enjoy this attractive Chardonnay over the next several years. 88

Three Thirteen: An hommage to Châteauneuf-du-Pape, the Three Thirteen is a blend of Syrah, Mourvèdre and Grenache. The name reflects the three varietals this estate uses as opposed to the thirteen grapes permitted in Châteauneuf-du-Pape. A Rhône Valley-like bouquet of strawberries, cherries, peppers, herbs, lavender and spice emerge from this straight forward red. Consumer it over the next 2-3 years. 87

Tanzer’s review:

Brosseau Chardonnay: Peach Skin Color. Pear, melon, lemon ice tea, incence and a leesy nuance on the nose. Juicy on entry, then nicely concentrated and rich in extract, although the wine’s saline character and edge of lemony acidity are not currently in harmony. Finishes quite dry, with an impression of solidity. 88

# posted by adonkey @ 11:32 PM