2008 Domaine de Fontsainte

Had a great meal featuring the 2008 Domaine de Fontsainte, Corbieres tonight. A blend of 60% Carignane, 30% Grenache and 10% Syrah, this wine hailing from the western end of the French Mediterranean is like a more restrained, fruit-forward Cotes-du-Rhone. Dark garnet in color, the nose features copious amounts of vanilla, sweet cherry and rosemary. On the palate, the alcohol seems a bit higher than the 12.5% claimed on the label. But there's plenty of juicy fruit and sweet herb there to keep everything balanced. No tannins of note so enjoy it now. An outstanding value at $12 or so and a flat-out great partner with tonight's charcoal-grilled flat iron steak and smashed potatoes.

Farm Update!

Lots of exciting news from the farm! Here is a picture of our new turkey poults. We started with 6 bronze poults. Unfortunately, we lost one yesterday and another one this morning so there are actually just 4 left. Not sure if it was the food (we were feeding them medicated chicken starter but we switched over to turkey starter today) or just the luck of the draw. Our neighbors had 12 from the same order and they have also already lost a couple. The 4 we have left seem to be very energetic so hopefully they'll be strong enough to make it! For now, they are hanging out in the basement under a heat lamp. We've told the kids not to get too attached as these little guys and gals are destined for the dinner table in a few months.


These are the three chicks who hatched in our coop a month or so ago. Kind of hard to see them through the screen of their temporary coop, but there are two black/white Buff Orpington/Barred Rock mixes and one Buff Orpington/Black Australorp mix. Not sure yet if we have roosters or hens or a mix, but the way the two Orp/Rock mixes fight, we suspect they are males....and destined for the dinner table. We also have (not pictured) 3 "production red" crosses in a temporary holding pen in the garage. When they get a little bit larger we will shuffle them into the temporary outdoor coop and then introduce them into the larger flock.


Speaking of "the flock," here is the established flock we started last summer. A couple of Barred Rocks are missing from the photo as they are in the nesting boxes. One is sitting on a clutch of eggs which should start hatching any day now. The rooster thinks very highly of himself and he's very protective of the flock. The kids don't dare enter the coop for fear of being spurred and pecked and he's even taken to attacking my wife and I as of late. But we're willing to put up with him so long as he keeps his harem satisfied and laying. We're consistently getting 7-8 eggs per day


We got 2 goats yesterday. Our neighbors bought 4 before deciding that 2 was enough. So we bought the 2 extras. The white goat is a female Boer goat named "Willow." The salt/pepper is a female pygmy named "Olive." Willow is supposed to eventually reach a weight of about 150 pounds while Olive will top out at about 50-60 pounds. Right now they are so darn cute with their soft fur and high-pitched bleating. They are still being bottle fed with the goat equivalent of infant formula. Both have little buds that will eventually turn into horns. Behind them are our dogs Ginger and Cole. Ginger is a Soft Wheaten Terrier who just got shaved this wek. Cole is our 6-year old Collie.


Cole is quite protective of his new friends (herding instinct, anyone?) and likes to spend his time right up against the fence so he can keep an eye on his pals.


The goats are temporarily living in the lean-to I built for the pigs. When we get the pigs, we'll have to find other accomodations for the goats. The plan is to have them shuffle between the turkey/chicken pens and pig pen keeping the grass nice and trim.


That's all for now. I'll update again when we get the pigs, any new chickens hatch or if I can manage to shoot a wild turkey back in the woods before the season ends.....

Paul Hobbs/Crossbarn

Members of Off The Vine's Collector's Club got a special treat on Wednesday, April 27 when Stephanie Harris of Paul Hobbs Winery guided us through a selection of their wines as well as a couple from Hobbs' CrossBarn label. After a brief history of the winery and Paul's amazing pedigree (winemaking duties at Opus One, Simi, Catena, Peter Michael and Lewis - to name a few) we dove right into the wines.

The first wine we tasted was the 2009 CrossBarn Chardonnay, Sonoma Coast. The nose on this wine is rich and full with notes of butter, ripe pear and toasted hazlenut. Clean and bright on the palate with apple and citrus flavors. The palate is quite rich, yet it also shows remarkable balance with nice minerality and refreshing acidity. A bit of SO2 lingers on the finish. 15% of this wine is barrel-fermented, mostly in seasoned oak, and 100% goes through malolactic fermentation. $28.99

Next up was the 2008 Paul Hobbs Chardonnay, Russian River Valley. This beautiful, 100% barrel-fermented (45% new French oak) Chardonnay is a blend of fruit from six vineyards within the fabled Russian River Valley with the majority of the grapes coming from the Hyde, Valdez and Ritchie Vineyards. Decadent butter, brioche and orange-citrus notes tantalize the nose and palate. Full-bodied and rich with a good dose of alcohol, the finish is once again lifted by mineral notes.

My favorite wine of the evening had to be the 2008 CrossBarn Pinot Noir, Russian River Valley. Beautiful ruby red color with intense cherry and raspberry fruit on the nose and palate. Although quite fruit-driven, complexity is added by a touch of earthy/mushroomy flavor. Aged in just 20% new French oak, the wood never detracts from the glorious fruit. Finishes a touch stemmy with more raspberry. $40

The two Cabernet Sauvignons were a study in contrasting winemaking styles. Although you could age the 2008 CrossBarn Cabernet Sauvignon, Napa Valley for a few years, it is vinted with the intention of enjoying in the near-term. Blackberry, black cherry, bell pepper and wintergreen notes are to be found in this classic, cool climate Napa Cabernet. Dense texture with solid tannins. Aged in 22% new French oak and an unspecified amount of American oak, this wine is primarily composed of fruit from the State Lane Vineyard.

The 2006 Paul Hobbs Cabernet Sauvignon, Napa Valley practically demands to be cellared for a decade or longer. This super rich wine is a blend of vineyards that any California Cabernet fan will recognize. Names such as: Hyde, Stagecoach, Beckstoffer To Kalon and Beckstoffer Dr. Crane. Crazy raspberry and blueberry fruit initially jump out of the glass. But with time, more subtle notes of cocoa, pencil lead and pepper just begin to evolve. The acid and tannins are harmoniously balanced and everything is in place for a wine which is sure to reward patient cellaring. $81

A bottle of 2008 Vina Cobos Felino Malbec, Mendoza was then opened to give the tasters a bit of an insight as to what Paul Hobbs does with his Argentinian property. I was initially excited by the notes of black pepper, wintergreen and tar on te nose, but the palate seemed quite unripe and acidic; offering only meager tart cherry flavors. After having tasted the lush Paul Hobbs wines and many examples of his Pulenta wines (also from Argentina), I have to think this one was an aberration. $20

The last bottle I sampled was the 2006 Vineyard 7 & 8 Cabernet Sauvignon, Spring Mountain District. Disclaimer: I have never been a fan of this particular sub-appellation of Napa Valley. I've consistently found the wines from this part of Napa to be overly green and vegetal with many winemakers favoring brutal tannins to polished, balanced wines. This particular wine fared little better with its near-black color, herbal, green tobacco and stewed fruit flavors and monster tannins. This, and other wines from Spring Mountain indeed show terroir or a true sense of place. But unfortunately, it is not a flavor profile that I care for.

Sean Minor Tasting

I know, I know. If I keep tasting and writing about the fantastic values from Sean Minor, some of you will start to think I'm on the take. Well, I'm no Tim Donaghy, but I do know a good value when I taste it. And for $10-15, these are as good as it gets from California.

The retail store I work for, Off The Vine recently re-opened its doors in a new location. And to kick off the new chapter in our history, we invited members of our wine of the month club to Sunlight Day Spa to taste through the Sean Minor line-up. In order from lightest to heaviest, we poured:

2009 Sean Minor Sauvignon Blanc, Sonoma County - Amazing notes of pineapple and tropical fruits on the nose. The palate is clean and crisp with no hint of the neutral oak barrels it was partially fermented in. Nice acidity. Finishes with a note of sweet herb. A style that I prefer to the aggressively herbaceous/bell pepper Sauvignon Blancs that I closely associate with New Zealand. $11

2009 Sean Minor Chardonnay, Central Coast - A complete 180° from the Sauvignon Blanc, the Chardonnay features aromas and flavors of red apple, pear, brioche, vanilla and toast. Impossibly thick and luscious for an $11 Chardonnay. Fans of in-your-face California Chardonnay should try this with lobster, crab or brie.

2009 Sean Minor Pinot Noir - Ah, yes, the mack-daddy of them all. The best value I've ever had in domestic Pinot Noir. Not sure what else needs to be said about this wine, but it's packed with strawberry jam and vanilla bean with subtle earth and spice notes. A stunning wine for $15.

2008 Sean Minor Merlot, Napa Valley - Plummy with hints of cocoa and spice, the American oak really stands out on the nose. Palate follows the nose with plum and cocoa flavors. Finishes a touch green and acidic. $15

2008 Sean Minor Cabernet Sauvignon, Napa Valley - 85% Cabernet Sauvignon with the balance being made up of Merlot, Petit Verdot and Cabernet Franc. Although aged in American and French oak (like the Merlot), I don't get any of the dill/Bourbon aromas from the American oak this time. Thick and rich with black cherry, licorice, black olive and vanilla. A slight alcoholic kick and moderate tannins suggest near-term consumption or holding for 2-3 years. Another outstanding wine for $15.

2009 Bodegas Olivares Altos de la Hoya Monastrell, Jumilla - Inky-purple color and full-blown nose of spice, charcoal and hickory wood is lightened up a bit with a hint of floral/violets. Quite peppery in the mouth with powerful tannins and acidity. Much more full-bodied and peppery than I remember the 2008 being. A ridiculous $13.

Easter wines

Enjoyed a couple of wines with a "traditional" Easter dinner of glazed ham, scalloped corn, braised brussel sprouts and candied sweet potatoes. The white choice of the evening was the 2008 Bastianich Friulano, Colli Orientali del Friuli. Light gold in color, the nose reveals pretty jasmine and mineral notes. And although those aromas may suggest a lighter style white wine, the palate on this one is quite rich and oily with flavors of petrol and anise. Bone dry and refreshing with crisp acidity. This one is all about the texture.


The red was the decadent 2008 Lincourt Pinot Noir, Sta. Rita Hills. A powerful rendition of this grape, the nose is packed with smoked tea, licorice and sweet black cherry. The black cherry and licorice are echoed on the palate which also features strong notes of spicy oak flavors. Good acidity and firm tannins suggest this one might age for a couple of years. Long, toasty finish. Very nice Pinot for under $25.

2009 St. Hallett "Poacher's" white

The 2009 St. Hallett Poacher's, Barossa is alive with a cornucopia of fresh green fruits ranging from green apple to lime to sliced cucumber. This blend of Semillon (61%), Sauvignon Blanc (25%) and Riesling (14%) is thoroughly refreshing with mouth-watering acidity and a long finish reminiscent of cut grass, wet stones and minerals. Those averse to sweet wines shouldn't let the 14% Riesling scare them off as this wine is bone dry. Don't make the mistake of serving this ice cold out of the refrigerator. It takes on considerable body as it approaches room temperature. Quite impressive for just over $10.

2009 Pedroncelli "friends.red"

The 2009 Peroncelli friends.red, Sonoma County went down way too easily with home made pizza tonight. Cranberry red in color, this inexpensive blend of Merlot, Zinfandel, Syrah and Sangiovese has a nose featuring spicy Zin fruit, black pepper and a good whiff of alcohol. Red fruit on the palate. Good acidity probably comes from the Sangiovese. No hint of oak. Quite nice with the pizza. Would probably make a nice partner with grilled foods or BBQ. I wouldn't go so far as to say this is a complex wine, but it's a fun ride for $12.

2008 Dunning Ridge Top Zinfandel

"Bottle shock" be damned, I'm not afraid of pulling the cork on a bottle of wine that UPS delivered yesterday morning; especially when it's a Dunning Zinfandel and baby back ribs are on the smoker! The 2008 Dunning Vineyards Ridge Top Zinfandel, Paso Robles is a dry farmed "Westside" Zinfandel from a plot at the highest peak of their estate Zinfandel vineyard. The data sheet included with the shipment says this wine was aged in a combination of American and French oak, but the label only mentions French oak. Either way, there's no hint of dill/Bourbon - and that's always a good thing. fruit on the nose and palate is a compote of blackberry, blueberry and raspberry with considerable spice and black pepper playing a supporting role. 15.2% alcohol is not intrusive. Tannins are firm, but it's not really built to age. Drink this one now while the fruit is lively. $28 before wine club discounts and shipping.

2005 Dunning Syrah

Happiness is knowing that the spring shipment of Dunning Vineyards is coming tomorrow! In case you missed it that last couple of times I mentioned it, I'll go ahead and state again that Dunning was one of our 2-3 favorite wineries we visited on our trip to Paso Robles in 2009 and a darn fine B&B to boot. I highly recommend this as a base camp on your next excursion to California's Central Coast.

In anticipation of our shipment arriving tomorrow (and the lamb skewers on the grill) I pulled the cork on a 2005 Dunning Vineyards Private Reserve Syrah, Paso Robles tonight. I've had their 2007 Syrah on numerous occasions, but as far as I can recall this is my first/only experience with the '05 vintage. This particular wine is inky black in color with a complex nose of kirsch, pencil lead, vanilla, toasted French oak and a distinct meatiness not necessarily common to Paso Robles Syrahs. The palate is all about the interplay of massive tannins, 15.2% alcohol, sweet cherry fruit and the acidity that keeps everything perfectly in balance. Not for the faint of heart or oakophobes, but a very nice choice to accompany grilled lamb skewers with a spicy teriyaki glaze. Very reasonably priced around $30.

2009 Sean Minor Sauvignon Blanc and 2008 Gain Bay "Cabernet Family"

We're looking to expand the concept of a "farm" around here. My wife has been diligently working in the garden planting all sorts of vegetables, herbs, flowers and berry bushes. We ended up hatching 3 chicks out of a clutch of 15-16 eggs. The three newbies are doing well under a heat lamp in the basement for now. We'll probably add to the new flock by purchasing a couple of hatchlings from one of the local farm stores. Pigs are on the way. We have a couple of sources and should have two by the end of the month. (We've warned the kids to not become too attached as these hogs are destined for the dinner table.) So today's project was building a shelter for the pigs. I'll install the heavy duty "hog wire" fencing around their pen tomorrow.

So after a long, hot, windy day's work, a nice dinner and a couple of wines were in order. First up was the ever-delicious 2009 Sean Minor Sauvignon Blanc, Sonoma County. I enjoyed the sweet grapefruit, lemon and slight herbaceous aromas and flavors while I was waiting for the our lamb shanks to finish their long braise. A great summer sipper for those of us who enjoy tropical flavors without the over-the-top, green pepper characteristics of most New Zealand Sauvignon Blancs.

The shanks were enjoyed with the 2008 Gain Bay Cabernet Family Red Wine, Napa Valley. Splendid color with initial aromas of black olive and coffee. After a while in the glass, it picks up a distinct herbal note; probably from the Cabernet Franc. Quite tannic on the palate with plenty of black fruit and a certain meatiness. Thick, but there is plenty of acidity to keep everything nicely balanced. At $23, this is an excellent Bordeaux-style blend of 55% Cab. Sauv., 27% Cab. Franc, 15% Petite Verdot and 3% Malbec

2008 Dona Paula Malbec

I had a tart, citrusy experience with this wine back in January so I thought it was time to re-visit (and kill off my last bottle). While the 2008 Dona Paula Estate Malbec, Mendoza wasn't overly tart or acidic this time, it was still a far cry from a pleasant drinking experience. This time around, the nose seems jammy-sweet with a raspberry-like aroma more reminiscent of a new world Grenache than a Malbec. There's a bit of black pepper and alcohol in the background, but you can really sense the sweet fruit is going to dominate. And dominate it does on the palate. Sweet, thick, syrupy red fruit flavors with frightening alcohol (seems much higher than the stated 14%) and a really "artificial" acidity. Kind of reminds me of an inexpensive, highly acidic Zinfandel that you might have gotten from the 1997 vintage.

I've had a number of estate wines from Dona Paula, both Cabernet Sauvignon and Malbec, and I haven't been impressed with any of them. But I do indeed enjoy their lower-end Los Cardos "second" label; particularly the Malbec rose.