I know I haven’t
done any justice for those of you following as I’ve taken a bit of time off. No worries, I’m back!
I recently spent
time in Sonoma, California where I had the pleasure of re-visiting wineries
I’ve favored in the past along with some new gems. We travelled out of San Francisco on a Sunday
morning just in time for lunch at the Freemont Diner in Sonoma. If you haven’t been, it’s definitely worth a
stop. Everything is homemade including
some tasty smoked meats.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF_mZ4sZpqjyTFA6SHI9cZc1EUwtzEkpcNqWMhvtkcNqp4zdlnh-8HL4XLR83P0XLF6aIUDVdQNA_NrWGSdfKF7_EewmZqwDmpX6O3YKozHIc9wCy1NBKaC6K1FXR0QFEErCdPTNYp_3JW/s320/Tin+Barn+Syrah+09.jpg)
Gundlach Bundschu
was our next stop and other than having some great wines, they also have
beautiful outdoor areas to enjoy your wine or a picnic. My first taste was something I would have
never found myself liking as this varietal tends to be somewhat sweet for my
taste. It was their ’12 Gewürztraminer and it absolutely changed my pre-conceived thoughts for this grape! For this vintage year they only made 4,500 cases
so contact the winery directly if you’re interested. The aromas were similar to that of a Sav.
Blanc with grassy, herbaceous scents, citrus and lemon. Flavors on the other hand were not like a Sav.
Blanc and had butterscotch and ripe pears with mild citrus traces. It was an amazing wine with refreshing flavors
and not too sweet.
Another wine, which
I liked a lot, was called Mountain Cuvee.
Aromas of black pepper and smoke gave hints to flavors of currants,
plums and hints of mocha on the finish.
Having 7 varietals made this a tough guess for me but I did try and got
5 of the 7 correct. It was pure luck…trust
me! 37% Cab. Sav. and 31% Merlot are the
primary grapes. Cab Franc and Zin at 10%
each followed by small percentages of Syrah, Petite Verdot and Malbec complete
this great wine. This is a serious everyday red blend with full body
and long finish. Enjoy with a hearty
meal, grilled steak or your favorite aged cheese.
Stay tuned for part
2 in a few days.
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