Type: Dry red
Made with: Pinot Noir
Plays 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 pays attention to the details and doesn’t let the fruit get smothered by alcohol, oak or residual sugars. The color is the dark ruby typical of a California pinot. The nose is full of berries, cherries and a cola character which seems unique to pinot. The first taste shows good acidity and even some spice – a characteristic that often gets buried in the fruitier pinots. The weight in the mouth is substantive but not heavy or too thin. A good finish rounds out this excellent dry wine that cries out for food. Stronger cheeses, roasted beast of almost any type and level of doneness would be mandatory. Alcohol is a modest 14.2 percent – well, modest by California standards.
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. Vergari brings to his pinot noir, including the same deep ruby color from good fruit. The nose is a combination of cherries, berries and rose petals. Michael found himself taking several deep sniffs to get all these aromas because they were almost as good as the flavor.
The first taste showed good acidity and a lush mouthfeel, with a lingering finish that displayed well-balanced tannins that didn’t dry out the mouth. The concentration of fruit and the light use of oak as a spice makes this a decent cocktail wine, if you’re so inclined to drink it by itself.
We’re not so inclined. The wine was so nice and rich we think it would be wasted by itself. Pair it with prime rib, steaks or stews. The alcohol, at a slightly high but acceptable 14.5 percent, will not interfere with the enjoyment of your meal.
GSM is shorthand – 1980s Australian shorthand – for a classic Rhone blend of three grapes – Grenache, Syrah and Mourvedre. The basic formula will vary from year to year as one grape stands out over the others. The 2006 contains 45 percent grenache, 33 percent syrah and 22 percent mourvedre. The nose is full of cedar, cherries and berry fruit. The fruits are dry in the mouth with no residual sweetness but lots of flavor and acids that show off the brightness of the grenache and yet allows the spiciness of the syrah to display itself on the back of the palate.
The syrah is the part that would make this a great wine for a steak au poivre – steak with a pepper sauce. As great as this wine is right now, it can lift the gloom of a winter’s night alongside a stew or a standing rib roast. Try it instead of a cabernet sauvignon. The Halter Ranch GSM should age nicely over the next several years if you can’t decide on the perfect occasion.