Connoisseurs of Wine Club – Bernard’s Wine Gallery

January 14, 2010 @ 6:30 pm – 7:30 pm America/Los Angeles Timezone
Bernard's Wine Gallery

Connoisseurs of Wine Club 2/12/2010 at 7:30 PM2006 Coquelicot Sauvignon BlancThe focus here is on minerality and structure. Think wet gravel driveway, mint leaves, Ruby Red grapefruit and savory herbs d’Provence. At this vineyard site by the mission, the grape vines see very cool nights and warm afternoons which is truly the best of both worlds. The warm afternoons encourage the grapes achieve perfect ripeness but the cool nights assure that they do not lose their acidity. Picking slightly earlierthan the status quo, we stir the lees often after fermentation to tame the racy acidity and round the sharp edges. The wine is aged on its lees and never sees the inside of an oak barrel.2006 Clendenen Family Vineyards Tocai Fruilano “Borgo Buon Natale””Borgo Buon Natale”, which means “I parted a roasted goat named Natalie with glass fork”(?!?) is planted right in front of the ABC/Qupe wine production facility at the western end of Bien Nacido Vineyards. The climate here is region 1, the coolest region in California, is similar to Ci´te d’Or and Champagne, and the Rhine. Serious wine we have here, in the nose it has caramel, toast, Muscatiness, and tropical fruits. On the palate these rich flavors are enunciated by the lively acidity, minerality, and some grape and wood tannins – I suspect a bit of skin contact. 100% ML and aged in barrels for 16 months. This wine is a show stopper.2006 Lafond ChardonnayNot only is this a vineyard selection, but it is also winemaker Bruce McGuire’s selection of barrels showing the greatest flavor intensity from our Wente Clone Block. The wine was aged 10 months in ten barrels, unracked and sur lees. Chardonnay showing the depth and richness of this wine is a special treat with rich foods such as pork roast, lobster or salmon.2005 Carhartt MerlotThe 2005 Merlot is a deep, dark wine with concentrated flavors and a beautiful mouthfeel. Notes of spice, dark plum and oak are on the nose. The flavor profile consists of dark fruit, currants, dusty dark chocolate, and toast. Delicious paired with grilled meats, spicy dishes, any kind of pasta and chocolate truffles. Black velvet!NV Californio SyrahThis wine would have stood on its own as a 2003 and a 2004 declared vintage. John Kerr a great vintner blended these because in failing health he will no longer work his magic with his beloved grapes. This wine is crafted in the Burgundian style but with a new world sensibility. Deep and rich it shows no sharp edges but lingers on the tongue with great fruit and freshness. It will last for 5-7 years but is perfect to drink now.2005 Di Bruno Sangiovese “Stolpman Vineyard”Bruno D’Alfonso, former winemaker of the highly regarded Sanford wines, has been making this wine for a number of years and a few cases have finally made it to the east coast. Smokey; deep; cherry fruit and a texture reminiscent of pinot noir are the hallmarks of this wine. As it opens a hint of herbs develops in the mid palate. A terrific wine, from beginning to end.2005 Prodigal Sta Rita Hills Pinot NoirAging was in a mixture of new and neutral French oak barrels (made in the USA by World Cooperage of Missouri) for 12-16 months. This is a polished wine with delicate cherry, tea, and pepper flavors. Tannins are reined in, and it finishes with a tangy acidic edge.2005 Carlson “Le Bon Climat Vineyard” Pinot NoirThis wine hails from Le Bon Climat Vineyards, where the Burgundian expertise of Jim Clandenen is evident at every turn. My selection from this vineyard is clone 115. This pinot shows delicate complexity that should evolve beautifully over the next few years.2007 Turchi Reserve Malbec100 cases produced Dave feels that too much Malbec in a blend has the ability to overpower the other components, but it can be great on its own. In 2007 with the early warm spell and resulting early bud break, and then frost, the vineyard lost a lot of fruit. This hurt the quantity of grapes harvested but the result is the great concentration of fruit. The wine has aged in one year old Hungarian Oak barrels. Hungarian Oak is known to allow the grapes to slowly extract the wood tannin and character of the oak. The aromatics are blooming violets and Spanish lavender. The palate is black cherry and roasted lamb. The finish is long and silky like a Nicolas Catena Malbec from Argentina.2006 Bag End Cellars Cote-Rotie Styled SyrahThis Syrah was co-fermented with 20% Viognier, a white grape. As the name of this wine suggests, it pays tribute to the Ci´te Ri´tie region in France that is well known for their extensive use of Viognier with Syrah. Here, the Viognier lends bright fruit and complexity to this dense Syrah, which is complimented by red cherry, cotton candy, caramel, creamy butter and a light hint of smoke on the nose. Upon the tongue, there is a wisp of smoked oak, toffee, raspberry jam and a candied almond finish that creates a pleasurable rounded mouth feel.Upcoming Events:Connoisseurs of Wine Club”Wine Perfects!”100 Point Wines

2/12/2010 at 7:30

We will begin with a Champagne aperitif.2003 Quilceda Creek Washington Cabernet Sauvignon $350With Foie Gras2000 Clerico Percristina Barolo $340With Organic tomato topped with basil, olive oil and salt2005 Sine Qua Non Atlantis Fe 203-1 A California Syrah $450With charcuterie1989 Chateau Haut Brion Premier Grand Cru Graves $1780With French Cheeses2001 Chateau D’Yquem Lur-Saluces Sauternes two 375ml $490 eachWith Milles FeuillesFriday 2/12/2010 – 7:30 PM $325 pp + taxBook Your Reservation Now! 818.224.5662WE DO PRIVATE PARTIES, WINE PAIRING DINNERS AND EVENTS!CALL FOR DETAILS!!!23538 Calabasas Rd. Calabasas, CA 91302818-224-5662

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