"A great structured, finely textured wine. The black tarry fruit, sweet licorice and black currant flavors all hang together well, leaving ripeness and feel of elegance." -Wine Enthusiast
]]>
Pair it with salmon or ahi, veal or pork, duck or beef, or hearty vegetarian entrees.
]]>
Enjoy this balanced wine with food or as an aperitif.]]>
The color is a deep ruby with a velvety aspect.
The nose is reminiscent of red fruit jams, with a mineral and earthy touch. A generous and powerful wine that is robust and distinguished, with its firm tannins well integrated.]]> -Wine Advocate]]> #31 Wine Spectator Top 100 of 2008
"Rich, almost decadent aromas of crushed berry, meat and mole. Turns floral. Full-bodied, with velvety tannins and a long, caressing finish. A beauty. Best after 2011." -Wine Spectator
"The 2006 La Massa is 60% Sangiovese, 30% Merlot and 10% Cabernet Sauvignon that spent 14 months in French oak (20% new). It is a gorgeous, fruit-driven wine with superb depth in its plums, dark cherries, herbs and sweet toasted oak. It offers terrific balance in its fruit, structure and acidity, all of which come together in a very pretty La Massa." -Wine Advocate]]>
#62 Wine Spectator Top 100 of 2008
The Sangiacomo Family developed this vineyard in the mid-1990's, using budwood from the three primary red wine vineyards in the northern Rhรณne: Cornas, Hermitage and Cรณte-Rรณtie. The 12-acre parcel was divided into three blocks, and each is harvested and fermented separately. From these three components, we create a blend which seems to have characteristics from each of the appellations. The vineyard is located in what is proving to be one of the most favorable spots for Syrah in California. This is our third bottling of wine from the Old Lakeville Road vines, and each has been regarded as one of the most highly rated bottlings of California-produced Syrah from its vintage.
"Ripe and grapey, with rich, elegant spice, pepper and juicy, dusty wild berry flavors that are sleek and focused, ending with a long, persistent finish. Drink now through 2012." 93 Points -Wine Spectator
"The 2006 Syrah Old Lakeville is deep ruby/purple, offering hints of charcoal, blackberry, raspberry, and cherry notes. It has impressive ripeness and density, richness, and more tannin and structure than the Hudson Vineyard. This particular cuvee will benefit from 1-2 years of cellaring and should last for up to a decade." -Wine Advocate
"Good deep medium ruby. Briary raspberry, blackberry and chocolate on the rather liqueur-like nose. Then bright and almost shockingly energetic in the mouth for all its creaminess, with juicy flavors of dark cherry and spices. Not as complex as the Cuvee d'Honneur but I like the wine's exotic aspect. Finishes with supple, dusty tannins and very good length. This struck me as the syrah equivalent of the best of today's creamy new-wave pinots from the North Coast." -International Wine Cellar]]>
Complex nose of red currants, cedar, pencil lead, white meadow flowers, and mocha. The freshness and lift on the palate definitely represents the 2006 vintage, with red currants and mulberries supported by toffee and vanilla oak notes.]]>
Their soil is poor, mainly clay with flint over a limestone subsoil. The wines produced include a Cabernet (mostly Franc with varied amounts of Sauvignon depending on the vintage), Gamay, C๔t (aka Malbec), and Sauvignon Blanc. Roussel and Barrouillet keep yields low by maintaining old vines, using organic fertilizers in moderation and growing grass between and plowing under the rows.
Clos Roche Blanche is a model of non-interventionist winemaking. The winery has been farming organically since the 1970s, and beginning with the 1995 vintage, the winery received the official "organic agricultural" accreditation. They hand-harvest their grapes. The must is handled by gravity at all stages. The wines then age on their lees, and are bottled by gravity by hand without filtration to avoid mechanical manipulation that would unsettle it. ]]>
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The Real Ratatouille A rodent in a restaurant? That sure doesn't sound like a good premise for a movie, especially when the rodent is a rat.But this particular rat, named Remy, is not only the lovable animated star of the new Disney-Pixar movie "Ratatouille," he seems quite at home whether scurrying behind a 12-burner range or seasoning a pot of potage.More than anything, Remy wants to be in the kitchen. Not going through the garbage, mind you, rather, this rat wants to be a chef, and his goal to get his gustatory groove on at Gusteau's, a five-star Parisian restaurant is deliciously entertaining.As I watched Remy foster a friendship with Linguini, the garbage boy, and begin his culinary adventure, I was struck by the incredible dedication to detail of everything from the gleam of the copper pots in the kitchen and the crackling crust in a baguette to the wine that was so perfectly poured you could almost smell the fruit in the Bordeaux.Disney spent time getting the cooking details right. The studio sent its animators to cooking classes, and it enlisted celebrated chef Thomas Keller of the French Laundry in Yountville and Per Se in New York
for advice.When Remy needs to create the movie's namesake meal ratatouille (a popular French vegetable dish made with eggplant, peppers, onions, tomatoes and summer squash) to please an important restaurant critic, Anton Ego, Keller (who also provides the voice of a restaurant patron in the movie) came up with the idea of basing the dish on "confit byaldi," a stacked melange of paper-thin vegetables.Remy uses produce that looks so fresh, your eyes will practically water when the onion is chopped.While ratatouille is certainly not as challenging to make as the movie, there are about as many recipes for it as there are hairs on Remy's colorful head.You can serve it warm or at room temperature as a main dish, or toss it with pasta. Mound it on slices of crusty bread for an open-faced sandwich, serve it as a salad or as an appetizer with crackers or chips for dipping.Steve Buchanan writes article on many topics including Italian food recipes, Mexican food recipes, and Chinese food recipes
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