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Wine Bloggers Conference

La Fenetre 2006 Cargasacchi Pinot Noir

Type: Dry redMade With: Pinot Noir grapesPlays Well With: Salmon, pork or grilled beef.

This is a wine that is all about balance – no mean trick when it comes to the notoriously finicky pinot noir grape.

Winemaker and founder Joshua Klapper started with some amazing fruit – from farmer and winemaker Peter Cargasacchi’s vineyards in the ever-so-hot Santa Rita Hills.  Cargasacchi has his own Point Concepcion label (which we have had the good fortune to taste), but does sell a fair amount of his crop to several local vintners – including La Fenetre.  In fact, one of our

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Vergari 2006 Sonoma Coast Pinot Noir

Type: Dry redMade with: Pinot NoirPlays well with: Strong cheeses, red meats

The Vergari 2006 Sonoma Coast Pinot Noir is a premium example of a California pinot noir.  Which is not to say that it is a copy of a Burgundian wine. The California style generally has riper fruit which can sometimes be a problem in France.  Actually, it can be a problem with Californis wines, too.  Riper fruit can translate into jammier characters and higher alcohol – qualities not becoming for a food friendly grape like pinot noir.

Not so with the Vergari.  It’s a crafted wine that

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Vergari 2005 Napa Valley Cabernet Sauvignon

Type: Dry red

Made with: Cabernet sauvignon

Plays well with: Meat, meat and more meat

 

Please don’t think we’ve sold out the OBG mission of highlighting lesser known varieties. We also promise to highlight smaller producers who we believe deserve attention. So, that means a Napa cabernet is bound to turn up in these posts once in a while, especially since with Vergari Wines, there is no winery to find or visit. And, thanks again to winemaker David Vergari for finding us.

The Vergari 2005 Napa Valley Cabernet Sauvignon shows the same attention to detail that Mr.

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Schug 2007 Sonoma Coast Pinot Noir

Pinot noir is Walter Schug’s signature wine – the wine he grew up on, the wine that he started his winery to make.  And Schug does know how to handle it.

There’s a reason pinot noir is known as the heartbreak grape.  Every decision in the growing, harvesting, crushing. pressing – the entire winemaking process – shows up in the final product. The wrong pruning, the wrong yeast selection, too muck oak, too little oak – it’s all there for the world to taste and, alas, pay too much money for most of the time.

And there is

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