Winner of the Gold Medal Champion Spiegelau Trophy

St. James Winery, Missouri

Under $7.00

Barefoot Cellars NV Chardonnay California

A bouquet of peaches, apples and honey continues to the palate and into a medium buttery finish. Try it with pasta in cream sauce with prosciutto and mushrooms.

Marlena 2006 Malbec - Argentina

Rich, ruby red color, aromas of plums, berries with a touch of vanilla.  Long, full finish, spicy like a tango, full of pepper and spice.  The Malbecs of Argentina are rapidly becoming world famous and at this price this one is a downright steal!  Put some steak or ribs on the BBQ and you’d think you’re on the Pampas, enjoying the riches of Argentina.

Barefoot Sauvignon Blanc -  California

The fresh, clean, citrus nose envelopes an herbal mid-palate and finishes like it started with a long crisp finish.  A good everyday partner for roast pork, chicken or cold  ham.

Livingston Cellars Burgundy - California

Fine color and good old-fashioned ripe Central Valley fruit make this a real throwback to the wines our Italian forefathers made in the 50s and 60s.  The very light tannin and softly sweet flavor make it a good everyday meal wine or simply a wine to sip.

$7.01 to $10.00

Pelee Island Winery 2005 Cabernet Franc, VQA - Ontario, Canada

Beautiful balance of red fruit, earth and herbs in the nose are completed by a full mouthful of juicy strawberry jam and light pleasant cleansing tannin.  This is a great everyday Cab to go with everything from burgers to Coq au Vin.

Pepi Winery 2003 Sangiovese - California

Bright cherry nose with a dash of white pepper and spices. Fairly full entry, a firm mid palate and a medium long finish with cherry and peppery notes. Enjoy with pizza or pasta puttanesca.

Simmons Winery 2006 Nortonburg ,White -  Indiana

Slightly sweet at just over 5% residual sugar and based on Cayuga grapes with the distinctive nose of traditional American grapes.  There is a decided crispness in spite of the sweetness which puts the wine in balance and would pair nicely with pecan-crusted chicken.  Would also work well with desserts like strawberry shortcake.

Hyatt Vineyard 2004 Cabernet Sauvignon - Yakima Valley, Washington

Pure Cabernet Sauvignon varietal smells – clean and full of berries – meshes with a soft juicy fruit filled middle and a long, soft velvety finish. I believe this bargain priced wine will age for several years to boot!  Enjoy it with your finest meats when you want to splurge without splurging.

St. James Winery 2005 Seyval, Vintners Select, Semi-Dry -  Missouri

Fragrantly fruity with hints of peach, pear and pineapple. A medium bodied wine with a soft palate feel. Sweetness is well-balanced by an acid backbone. Best with dessert, maybe baklava or pear upside down cake.

Cline 2005 Viognier - California

Rich and perfumey, scents of peaches, apricots and orange peel.  The abundance of fruit gives this wine a touch of sweetness on the palate but the finish is quite dry.  This is the wine for the ABCers (Anything But Chardonnay) and pairs beautifully with shellfish,shrimp kabobs, lobster or any fish in a light cream sauce.

Torrey Ridge Winery Catawba, Finger Lakes, New York

Semi-sweet at 5% residual sugar with the distinct American grape aroma.  A mouth full of grape flavors with a pleasant lingering finish.  This wine deserves a bold flavorful dish like Chinese sweet-and-sour pork, or serve with a dessert like mincemeat pie.  Or on a warm afternoon try sipping this chilled with popcorn and peanuts.

Ferrante 2006 Vidal Blanc,Grand River Valley, Ohio

Here is the perfect example of Vidal.  The green apple, flowers, ripe white fruit and honey are complemented by minerals and subtle herbal notes.  Though pretty supple and sweet, a good backbone of fresh acidity makes it a good mate with pork, baked chicken or turkey breast scallopini.

Jacob’s Creek 2005 Shiraz - Australia

Everyone should be so lucky to have a few cases of this in the cellar.  Its bright berries and vivid, spicy, edgy, raw red fruits give it a smell that compels the deep thoughtful inhalation of its magic.  On the palate, it just grows and grows.  Not only could one enjoy it everyday, it would only grow and gain complexity the better one knows and understands it.  This is truly one of the very finest wines of the competition at any price!  The food pairings are endless, but perhaps the most magical marriage would be Mediterranean foods such as paella, lamb chops with rosemary or a garlic laden fish stew.

Casa Larga 2005 Fiori “Delle Stelle” Limited Release, Cabernet Franc Ice Wine, Finger Lakes, New York

This is a remarkable merger of sweet honey, resin, earth and sweet chocolate with vinuous red wine nuances.  The extremely sweet mid-palate finishes with enough beeswax-like intensity to fill the palate with baked peach cobbler-like flavors without being too sweet or too cloying.  This is definitely a dessert wine to enjoy with cobbler or fruit tort.

Pepi Winery 2005 Pinot Grigio California

Here is a Pinot Grigio that can compete comfortably with the best of Italy. The nose offers hints of orange rind, hazel nuts and green apple. This medium bodied beauty spreads nicely across the palate and lingers tastefully through a long finish. Enjoy by itself as an aperitif. Serve well-chilled with oysters on the half shell.

Alpen Cellars 2006 Chardonnay, Estate Bottled - California

Green apples and nectarines with an underlay of oak on the nose leads to medium bodied wine with a firm feel on the mid-palate and a long, persistent finish. Put some big shrimp on the “barbie” and enjoy with a slight chill on this wine.

Ackerman Winery Red Raspberry Wine Iowa

The red raspberries explode in the nose like the season’s first fruit. The sugar perfectly replicates that of fresh red raspberries.  The finish is also just like a mouthful of fresh picked raspberries.  This is definitely a wine to serve with vanilla ice cream or custard.

$10.01 to $13.00

St Julian Passionate Peach Sparkling Wine, Michigan

With a massive aromatic statement of ripe peaches, the fresh tingle of crisp effervescence and exotic passion fruit background flavors keep it all clean and refreshing.  There is a mid-palate impression of peach brandy that makes this the perfect dessert wine for vanilla ice cream and rum sauce or Bananas Foster.

Cask & Cream Caramel Temptation, Cream Liqueur - California

A lovely rich caramel in thick heavy cream from E & J Distillers (Gallo).  So thick it’s almost chewy.  A dessert unto itself, serve this in small cordial glasses or on-the-rocks, then sit back and sip in the rich caramel flavor.  In contrast to some other cream liqueurs this one is modestly priced and lower in alcohol.  It would add a real flavor kick to a cup of coffee or pour some over the top of a dish of ice cream and enjoy!

Wolf Blass 2005 Yellow Label ShirazSE Australia

Loads of ripe red fruit, orange peel, chocolate and candied cherries greet the nose while the extremely low oak level on the palate allows those vivid essences room to express their flavors throughout the mid-palate and finish.  It is surely a wine to serve everyday in every way!

St. James Winery 2006 Vintners Select “Ozark Mt” Vignoles - Missouri

The aroma explodes with Bosque pear, yellow apple, honey, flowers and herbs.  The complexity speaks well for the capability of this grape variety in skillful hands.  Finishing with a white fruit core, it is sweet, lush and clean on the palate.  Though sweet, the balance is such that it works well with spicy Asian cuisine as a palate cleanser.

Forestville 2000 Cabernet Sauvignon Reserve – Sonoma, California

Complex and mature, it is at about the same stage in its evolution as a comparably priced bottle of Bordeaux of the same vintage.  A strawberry jam nose and loads of soft tannin give it a serious side that belies the price.  Even at this age, it will continue to offer great food pairings for several years with stews such as Veau a la Berichone.

$13.01 to $17.00

Prairie Berry Winery 2006 Frontenac South Dakota

Bright, light red fruit aromas, light to medium body, fruity palate and a sweetish finish. A nice partner for a fruit dessert.

Domaine de Bertiol Prosecco di Connegliano – Italy

Persistent stream of tiny bubbles. Brilliant, pale straw color. Frothy mouth feel, lively on the palate, grapefruit aromas, medium body and long finish. A terrific summer aperitif, with oysters in season or lightly smoked trout.

7 Deadly Zins 2005, Old Vine Zinfandel - Lodi, California

Lovely bramble-berry nose, loads of fruit and full of pepper and spice with a dark-chocolate cherry finish.  Mild tannins make this wine very accessible and easy to drink.  These old vine zinfandels go perfectly with grilled meats particularly, lamb chops, but would also flavor up a stew or pasta sauce.

Mt. Pleasant 2005 Claret - Missouri

Appropriately named, the fine pure red fruit reminds me of a light-bodied Petite Bordeaux.  The clean berry fruit in the nose carries through and gains a pleasant touch of chocolate in the lightly tannic finish.  It makes a wonderful mate to weekday meat meals such as chuck steak or sizzlers.

Ch. Thomas Winery 2006 Dry Riesling Yakima Valley, Washington

The big potent herb, honey, floral aroma is laced with minerals and rich citrus notes.  The finish exhibits a definite tangerine component in the long crisp aftertaste.  This will make great summer drinking with fresh caught lake perch or blue gills.

Simon Creek Vineyards 2004 Cabernet Sauvignon – Wisconsin

Cassis and crushed walnut nose. Medium long finish with a touch of oak. Try with chili marinated flank steak or barbecued chicken breasts.

Ferrante 2005 Signature Chardonnay Ohio

Sweet lemon cream in the nose mingles with subtle oak.  The palate is soft and round, balanced well to serve with broiled fish such as Turbot.

Trecini Cellars 2006 Merlot Rosé  Russian River Valley, California

Gorgeous pink color, distinct Merlot nose with typical Merlot flavors that carry through to the finish.  Crisp acidity well-balanced with the fruit sugars.  A beautiful rosé that is perfect for summer picnics or to serve with roast chicken and light pasta dishes.

Blumenhof 2005 Goldblumen - Missouri

Extremely ripe, pear-like and sweet, the fruit essence is tempered with a very creamy brie cheese-like fat middle.  Though quite sweet, it is not heavy and will pair nicely with ice cream or custard.

$17.01 to $22.00

Bianchi 2004 Cabernet Sauvignon, Signature Selection California

Aromas of cassis, black pepper and some oak. A medium full entry provides cassis dark fruit flavors and a long supple, velvety finish. Partner with peppered beef tenderloin or a beef pot roast.

Norman Vineyards 2004 Zinfandel “Old Vines” - Cucamonga Valley, California

Big nose with blackberries, toffee and molasses. Chocolate, blackberry and toffee on the palate with a medium long finish. Lots of oomph. Try with grilled butterflied game hen with a spicy rub or pizza with caramelized onions.

Robert Hall 2005 Rhone de Robles California

The nose is just brimming with rich red plums, flowers and juicy nectar.  It is so ripe, that it almost tastes sweet.  Finishing with more red fruit, it makes a great foil for salty pizza.

Lynfred Winery 2005 American Petit Verdot - Illinois

Lovely, rich berry nose and flavors loaded with red fruits.  Just enough acid crispness to put the rich fruit sweetness in balance and provide a long, lingering finish.  Petit Verdot is usually used as a blend for Bordeaux style wines but when produced by itself it makes a great medium heavy, dark red wine that goes well with red meats and tomato-based pasta sauces. 

V. Sattui Winery 2006 Gewurztraminer  Mendocino, California

Fresh, clean, lemon and grapefruit aromas greet the nose while minerals and  yellow fruit fill the mid-palate.  It pairs nicely with ham, sausage and smoked fish.

Husch 2005 “Postre” Sauvignon Blanc Late Harvest – California

Soft and elegant, not overly sweet and a slight “noble rot” botrytis makes this wine a beautifully balanced accompaniment for fresh chilled melon wrapped with prosciutto on the veranda.

Rosenblum Cellars 2004 Syrah Port California

Fine Ruby Port-like aromas are accentuated by oak, chocolate, cherries and ripe red plums.  A persistent sense of brandy nicely balances the intense, jammy (and maybe a tad tannic) syrah fruit.  The ample alcohol gives it a rich and warm, but not hot, finish.  Enjoy it with cigars, nuts and cookies.

V. Sattui 2006 “Vittorio’s Vineyard” Sauvignon Blanc, Napa Valley, California

Surprisingly big, this rich, full-flavored Sauvignon fills the senses with citrus and herbs while finishing clean and crisp.  This might be the rare instance where Sauvignon Blanc really pairs well with seafood.  It is even big enough to serve with crab or lobster.

Fiore 2004 Chambourcin Private Reserve Maryland

A moderately dark purple color with aromas of plums and cherries. A light to medium brightly fruity wine with a long finish. Think Beaujolais. Try with roasted chicken or duck with cherry sauce.

St. Supery Moscato 2006 - California

Intense perfume aroma, scents of honeydew melon and lychee.  Crisp acid, well-balanced with sufficient residual sugar so that it can be served either as an aperitif before dinner or with fruit desserts like apple tort.  The distinctive Moscato aroma and flavors carry this wine so well that you can enjoy it with lots of different foods and would be perfect, well-chilled on a hot summer afternoon picnic.

Victor Hugo 2004 Petite Sirah, Paso Robles - California

Intense, inky black with loads of dark cherry, red berries, pepper and spice.  Although with distinct oak aroma, the wine is well-balanced so that the oak is not over-powering and allows the fruit to come forward in the taste and finish.  This wine calls for a hearty red meat like grilled steaks or roast venison.

Jacuzzi Family 2005 Primitivo, N. Coast, California

Aromas of cherry and blackberry over slightly sweet oak. A full entry bursts with fruit on mid palate and follows with a very long finish which is smooth and velvety. Delivers a good balance of fruit and sweet oak in the finish. Experiment with buffalo stew braised in wine or a grilled butterflied leg of lamb marinated with wine, lemons and herbs.

Jost Vineyards 2006 Vidal Ice Wine,Nova Scotia

Fragrant pear/honey nose carries to the palate with a lingering, clean well-balanced finish. Enjoy as dessert or with dessert. How about a fresh fruit flan and crème anglaise?

$22.01 to $30.00

Kendall Jackson 2004 Grand Reserve Merlot - Sonoma/Napa, California

The gorgeous, black/red color, powerful berry scents and fine silky texture fill the senses.  On the palate, cherry and dusty cocoa finishes both dry and fresh.  It has the class to pair with a strip steak and the gusto to gain a foothold with a spicy barbeque.

Brassfield Estate 2004 Zinfandel, Monte Sereno Vineyard, Lake County, California

Blackberries and spices on the nose follows to the palate with a hint of licorice and a very long finish. Try with herb-roasted lamb or Coq au Zin.

Unionville Vineyard 2004 Hunter’s Red Reserve Meritage – New Jersey

Intense earth, compost and bitter green herbs vie for prominence with ripe dense black fruit and peppery spice.  This is a wine that begs to be paired with very flavorful foods such as marinated Greek style lamb or curry.

East Valley Vineyards 2004 Sangiovese - Santa Barbara, California

Ripe cherry aroma introduces flavors of dried cherries and raspberries.  Sangiovese is the predominant grape in Chianti and this California version holds the same high acidity along with ripe fruit that makes it the perfect match for those tomato-based Italian sauces with pasta.  The rich fruit and light oak blend to make this wine unique among those from the Golden State and is truly reminiscent of Tuscany.

Pine Ridge 2003 Charmstone Red Napa Valley, California

Gorgeous, black/red color and sweet berry smells foretell the mouthful of fat, sweet, juicy berries kept tight with an abundance of tannin.  Enjoy this brute with a medium rare Delmonico.

St. James Winery 2003 Norton Reserve Missouri

Extraordinary, exotic blackberry-like liqueur smells with very sweet smelling jamminess serve to balance the distinctive sense of earth that this varietal speaks to.  The combination of flavors and smells will enhance and not be overwhelmed by any kind of barbeque pork or beef.

Quady “Deviation” – California

The champion producer of port and dessert wines has done it again with “Deviation.” The essence of Rose, Geranium and Damiana make this an unusual, but delightful after dinner drink to be enjoyed by itself.

Hopper Creek Ranch 2002 Cabernet Sauvignon, Napa Valley - California

Fragrant cassis, black pepper and a hint of mint. Medium full entry with a solid core of cassis mid-palate. Long, velvety, tasty finish. A natural with cassoulet or rack of lamb with a mustard marinade

The Winery at Holy Cross 2005 Cabernet Sauvignon - Colorado

Lots of cassis and blackberry on the nose. A full-bodied cab with cassis and blackberry flavors lasting into a long and tasty finish. Step “out of the box” with grilled wild boar or venison parmigiana.

Stella Maris 2003 Red Wine - Columbia Valley, Washington

The rich combination of red fruit and earth mingles with subtle green herbs much like Right Bank Bordeaux does.  An enormously complex mid-palate offers up loads of black fruit, berries and a long, soft tannic finish.  This wine is almost too big for complex meat preparations and until it becomes much more mature, we suggest something simple, like a tender juicy steak.

Rosenthal Malibu Estate, Devon Vineyard, 2004 Merlot California

The broad, expansive nose of red fruits, chocolate and spice fill the nose and carry through to the finish.  There are big, creamy tannins that really stay around making it a real quenching red for somewhat spicy foods from Mexico and the Southwest U.S.

Captain’s Walk Winery 2004 American Merlot - Wisconsin

Extremely raisin and sherry-like in the nose with a multi-layered palate impression of chocolate, cedar and grape juice reduction.  The finish is not unlike an Italian Amarone and, as such, will pair with rich stews.

Oliver Winery 2005 Vignoles, Late Harvest - Indiana

Pear, apple and honey on the nose and palate. Medium long finish. Good balance. Serve with crème brulée or milk chocolate truffles.

Brassfield 2004 “High Serenity Ranch” Pinot Noir - California

Generous tannins making the mouth-feel big enough for red meat, duck or turkey follow lots of clean bright cherry tones in the nose.

Peju CA Chardonnay Napa Estate 06

$30.01 to $38.00

Rosenthal Malibu Estate 2004 Cabernet Sauvignon California

Deep ruby red, Bordeaux-style, aged in French oak and full of rich berry, plum and red fruit flavors.  Very graceful, fine-grained velvety tannins, a lovely wine that is easy on the palate now but will age nicely for several years.  Bring on the chateaubriand for this regal and noble wine.

Wyndham Estate 2003 “Black Cluster” Shiraz Hunter Valley, Australia

Wow!  The big, rich, warm, smooth, sweet fruit, combined with a whopping dollop of vanilla scented oak has the fat and substance of a late harvest Zin with the class and complexity of a Cote Rotie.  The finish is huge and tannic. but not out of balance with the stunning nose and mouth feel.  This is the kind of wine that makes osso bucco memorable.

Henry Estate 1999 Winemakers Reserve Pinot Noir - Umpqua Valley, Oregon

The tannins on this seven plus year old wine are still stiff and firm with a Burgundian-style nose of cherries and earth packed in with complex herbal smells that remain potent to the finish.  There is plenty of both fruit and tannin to age another seven years, if desired.  Right now, it is robust enough to serve with duck, turkey or veal.

Rideau Vineyard 2006 Grenache Blanc - Santa Ynez Valley, California

While clean and light with subtle mineral components in the nose, the palate impression is a study of its remarkable texture.  Though not heavy, it has a very distinct presence and fullness.  The clean, appetizing finish makes it ideal with a white wine linguini, clams and garlic pasta dish.

Rosenblum 2005 Pickett Road Vineyard Petite Sirah, California

Dense, deep colored wine with aromas of blackberry, pepper and spice.  Touches of coffee and toasted oak come through on the palate and in the finish.  Huge wine that also won Double Gold for the 2004 vintage last year.  The exotic spice and pepper that shows in the flavors make this wine perfect for pepper-steak, highly seasoned stews and other big red meat dishes.

Rosenblum 2005 Zinfandel, Harris Kratze Vineyard, Alexander Valley - California

Lots of red fruit aromas, black raspberries, cherries, plums along with subtle spices and vanilla.  Rosenblum always scores well with big, rich Zinfandels and is a frequent winner on the judging circuit.  This Zinfandel shows great concentration, probably from a sizable portion of old vines contributing to the zesty, well-crafted presentation.  Anything with a spicy BBQ sauce would pair well with this wine.

Trecini Cellars 2004 Family Signature Series Zinfandel - Dry Creek Valley, California

Another rich, flavorful Zinfandel, a grape variety that seemed to have had a banner year at this judging.  This one is full of red raspberry, ripe cherry and plum flavors with an underlying oak, vanilla and baking spice framework.  It has a long finish that lingers in the mouth long after you’ve swallowed.  Lots of tannin, could use a year or two in the cellar, but pairs well even now with rich, grilled rib eyes or lamb chops.

Paradise Ranch 2005 Late Harvest Chardonnay/Riesling – British Columbia

Honeyed peach, apple, melon aromas and flavors. Soft and velvety on the palate with a lingering finish. Please pass the peach pie, apple pie or pineapple upside-down cake – or maybe a little piece of each.

$38.01 to $50.00

Erath 2005 Prince Hill Pinot NoirOregon

A huge, powerful wave of black truffle, earth, cherry, chocolate and coffee fills the nose and mouth while fresh berries and long lingering fruit acidity complete the picture.  Though not at all muscular, it has great depth of flavor and as such will pair nicely with any very flavorful food from prime rib to poached salmon.

Suncé Vineyard 2004 Nebbiolo, St. Olaf Vineyard – California

A lovely nose with black cherries and truffles. A full entry and firm middle with cherries and licorice and a very long, smooth, velvety finish. Yum! Delightful with veal spedini.

Merriam Vineyards 2004 Jones Vineyard, Cabernet Franc

Dry Creek Valley, California

Exotic cherry liqueur and vanilla in the nose persist throughout while a refreshing citrus peel component and long mouth coating tannin complete the experience.  This is a very big wine with enough fruit to match its powerful structure.  Anyone who enjoys a thick cut of rare prime rib will enjoy its massive presence.

Gordon Brothers 2002 “Tradition”  Columbia Valley, Washington

Textbook example of the best of all aromas and flavors derived from Cabernet and Merlot, this wine offers up an abundance of chocolate, black currant, blackberry, plum, violets and exotic spices throughout.  While the mid-palate is soft and juicy, the finish persists for a half minute with fine, firm tannin.  This wine will continue to develop in a positive way for a decade or more, though it “isn’t too shabby” right now with standing rib or pork roasts.

Oliver Winery 2005 Vidal Blanc Ice Wine Indiana

Lovely peach/apricot nose, honeyed flavors in the long, clean finish balanced by great acidity. Lovely with a pineapple upside down cake.

Viansa 2004 “Lorenzo” Merlot Sonoma County, California

Concentrated and dense like cherries jubilee, hints of caramel and vanilla start to stimulate the taste buds while powerful tannin coats the palate.  The core of black fruit and dried berries will pair well with pork or veal chops.

$50.00+

Jacob’s Creek 2001 Johann Shiraz/Cabernet - SE Australia

Exotic, pure black fruit and violets fill the nose while an avalanche of more black fruit, smoke, sweet wild blueberry and aromatic wood drench the palate.  The long, dry finish begs for another sip or a perfectly broiled veal chop accented with sage and rock salt.

Flora Springs 2004 Trilogy Meritage  Napa Valley, California

An initial onslaught of black fruit, smoke, compost, earth and even a bit of barnyard, easily slides into intense red fruits such as plums and cherries.  Even with a boatload of tannin, it feels surprisingly round and full – just the ticket with rare lamb or kebabs.

Rideau Vineyards 2006 Viognier, Iris Estate, Santa Ynez Valley – California

A superior Viognier showing fragrant honey dew, peaches, pears, pineapple. A veritable bouquet of changing fruits and flowers. If you can remove your nose from the glass and taste the wine you’ll find it charmingly soft and viscous with a very long finish – unusually long for a Viognier. If you can put your glass down, try it with butternut squash bisque or spicy scallops tossed with angel hair pasta.

ZD 2005 Pinot Noir Reserve Carneros, California

A massive expression of strawberry, cedar and black truffle fills the nose and cascades across the palate while finishing rich, lush and velvety soft with no shortage of very fine tannin.  This will be a hit with salmon as its weight can match that of the most fat-laden wild caught specimen.

Viansa 2003 Ossidiana Red  Napa/Sonoma, California

Gushing with sweet blackberry liqueur essence, it carries that theme through the long complex finish.  This is a wine that will pair well with any complex, flavorful dish, and even east African vegetarian preparations. 

St. Supery 2003 Elu  Napa Valley, California

The aromatics of the nose are both surprising and remarkable.  Starting with exotic rose petal, honeysuckle and dried apricots (a bit like Gewurz), it changes to sweet oak, red fruit and vanilla.  With a fat middle, the long rich tannin finishes clean and begging for another sip.  This is a delicious choice with roast leg of lamb or shish kebab.

Chateau Grand Traverse 2005 Riesling Ice Wine - Michigan

Huge, classic nose of minerals, tea, aromatic herbs, raisins, dried cherries, honey and beeswax literally overwhelms the senses.  The texture, likewise, attacks the palate with an intensity that we do not recall ever experiencing outside of the great wine estates of Germany. The finish is long lasting and remarkably refreshing.  This extraordinary wine is only 9.5% RS which saves it from being too much of a good thing!  Though not the sweetest Ice Wine one will encounter, it is the biggest and is more than ample to pair with pecan pie, coffee and/or cigars.

Viansa Samuel 2003 Cabernet Franc  Sonoma County, California

Rich fruit and meat-like fullness balances the ample tannin as well as a jammy streak with subtleties of both plums and tomatoes.  This wine would be great with your favorite tomato pasta dish such as lasagna Bolognese.

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