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Kangarilla Road McLaren Vale 2001 Shiraz

November 16, 2005 By Leave a Comment

Plenty of complexity, a touch of class and high quality define the Kangarilla Road Shiraz which is also, in a word, “dark.” While I enjoyed a couple of glasses unaccompanied by food I can imagine this one would go well with a peppercorn filet or other moderately spicy dish. There is a hint of dark fruit (plum and dark berries) which becomes more noticeable as I work my way down through the glass, but early on I caught the distinct flavor of earthiness reminiscent of the mild-Mediterranean like climate this wine was grown in. And while Kangarilla describes their oak usage as “an integrated approach … that does not overpower the palette” I find the oak to be very present, not overpowering but noticeable. The 2001 is slighlt more acidic and spicy than what I would have expected from an Australian. Not the most notable wine in my collection but worth having, very drinkable and a very good buy.

Ownership: Kevin & Helen O’?Brien
Winemaker: Kevin O’?Brien
Appellation: McLaren Vale
Winery Name: Kangarilla Road
Vintage: 2001
Wine Maker: Kevin O’Brien
Grape: Syrah
Country: Australia
Timing: Now or by the end of 2006.
Drinkable Score: 8/10
Price: $15 – $20 in Store

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2002 Firriato “Ribeca”

November 9, 2005 By Leave a Comment

Vitner’s Description:
This is a song for Sicily and for her extraordinary indigenous grapes. The wine is a joyful blend of the vogorous and exuberant Nero d’Avola and the rare and decisive Perricone. The colour is deep and intense ruby, and the seductive perfume is of exquisite red fruits, spices and summer woodlands. The taste is fascinating, rich and warm with soft and delicate tannins. Ribeca is a rare and elegant pleasure and is dedicated to all lovers everywhere.

Cooperage:
Fermentation and maturation in French, American and Russian barriques for 10 months.

Owner/Manager: Salvatore Di Gaetano
Winemaker: Giuseppe Pelligrino
Appellation: Firriato, Sicily
Vintage: 2002
Grape: 60% Nero d’Avola; 40% Perricone
Fabulous right now
Drinkable Score: 8.5/10

Price: $75 (Restaurant pricing)

I had this wine in San Francisco on a recommend from our server/wine steward. As a bonus, it turns out that Tuesday is “Half price Italian Wine Night” at The Last Supper on Valencia & 23rd! This wine is very fruit forward, not something one would attribute to an old world wine, however I’m told this is a distinguishing characteristic of Southern Italy. The wine is initially soft, changing to bigger and robust as it migrates across the palate. There is a presence of earthiness and tannins are mild. The result is a well balanced and very drinkable wine. We paired this wine with a rustic veal stew and halibut in a spicy tomato sauce, both were complimented beautifully by this Southern red. -EB

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2003 Frank Family Zinfandel

November 2, 2005 By Leave a Comment

Vitner’s Description:
Frank Family Vineyards 2003 Napa Valley Zinfandel is dense, dark scarlet to the eye; the nose is jam-packed with dazzling blackberries, plums, and black cherries touched with the essence of white pepper spice. The palate is rich and concentrated with mouth filling ripe fruit flavors interwoven with velvety tannins followed by a long, comforting finish.

Cooperage:
15 months maturation in 35% New French Oak and 65% once and twice filled French Oak barrels

Owner: Rich Frank
Winemaker: Frank, Rombauer, Graff
Appellation: Frank Family
Vintage: 2003
Grape: 90% Zinfandel; 8% Syrah; 2% Petite Sirah
Drink now or linger, but don’t camp too long.
Drinkable Score: 8.0/10

Price: $35

I tasted this wine on site in Rutherford. While I quite enjoyed Frank Family’s full line of Cabernets, I was most impressed with their Zinfandel. “Concentrated and Spicy” is an understatement. The spice in this wine walks that fine line between bold and over the top. Spicy enough to stand out, yet not so far as to bite or leave too rough of a finish. In the words of the slightly toasted tasting room pourer, “It’s a rocket ship baby!” I bought a bottle and can’t wait to bust it out with my next spicy pork tenderloin. -EB

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