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Mar 19

Somerston Wines Part One

By Angela

Last week I had the privilege meeting Craig Becker the General Manager/Director of Winemaking and Viticulture for Somerston Wines. Craig is one of the founding members of Somerston and his education is in plant physiology, hydrologic science, enology, and viticulture. He oversees all aspects of the business from viticulture, winemaking, sales and marketing, and finance and business development (basically a very busy man and I feel privileged that he took time to meet with me). After speaking with him I could only imagine a beautiful winery with lush vineyards and exquisite lands that I wanted to visit.

 (How beautiful!)

To start off with, Somerston has over 1600+ acres of land and over 200 acres in vineyards. The fruit from Somerston has been purchased by some of Napa Valleys most renowned winemakers including David Ramey, Heidi Barrett, David Phinny, and etc.

Their winemaking facility has many high-tech attributes including new proven technologies like CO2 heat pumps, non-glycol based refrigerants, the first process waste anaerobic bio-filter in Napa County, that delivers clean, pH adjusted processed waster with over 90% BOD (biological oxygen demand) removed, and solar power. The carbon neutral cooling/ heating and hot water system is one of the first of its kind in use at a winery in the United States.

One thing that you can experience is the off-road vineyard experience. Your tour begins with a wine specialists that guides you through the vineyard property visiting the vineyard blocks where the estate wines are grown. After the tour, you will enjoy a tasting of limited production estate wines paired with artisan cheeses from the patio that overlooks the vineyards. (This is on my list of things to do this summer.)

 

STAY TUNED FOR MY NEXT BLOG WHEN I TALK ABOUT THEIR WINES…

 

 

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Copyright Creative Commons by-nc-nd My Wine Education.
Posted by Angela at 10:23 am in Meet the Winemaker, Wine Misc | Permalink | Comments (1)
Feb 15

A Great Cab Worth Splurging On

by Angela

 

Last April Tony and I went to a Cabernet Sauvignon wine tasting and we decided to purchase one of the high end cabs after tasting them. The 2007 Oakville East Exposure Cabernet Sauvignon was our big purchase. It was cost about $65 a bottle and we decided to open it sometime in 2012 and for an occasion. Last night we opened it on Valentines day to celebrate my new job (a great way to celebrate).

Oakville East Exposure Winery sits on the land slide from the Vaca mountain range and it borders the eastern side of  Napa Valley. It receives the perfect amount of morning sun that continues through out the day that gives the perfect ripening and maturing conditions for Cabernet Sauvignon. It is the blend of grapes comes from 6 different micro vineyards that are planted on the side of the mountain. The rich iron soils, the organic green farming methods, and the sun exposure are the perfect base for this Cabernet Sauvignon. Of course the Cab is filled into 80% new French Oak Barrels and aged in natural cool caves formed in the mountain. Seriously you couldn’t ask for better conditions for a wine.

The 85% Cabernet Sauvignon, 12% Cabernet Franc, and 3% Petite Verdot give the perfect blended wine. This wine you want to decant for at least an hour or two before drinking. The smell of cedar and oak fills the glass as you pour. Then after swirling to release the alcohol vapors you can smell the rich fruit of plums, strawberries, blueberries. I could taste a hint of coffee and cream. It was the perfect blend of fruit, oak, cream, and smoke. For the price I believe that I will splurge and pick up a couple more bottles and save them. Oakville East Exposure 2007 Cabernet Sauvignon is one of the best wines I have ever tasted.

 

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Copyright Creative Commons by-nc-nd My Wine Education.
Posted by Angela at 3:50 pm in Wine Misc, Wineries | Permalink | Comments (2)

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