Russian River Valley

Sourced from High Valley in Lake County, the Brassfield Sauvignon Blanc vineyard is north of Napa at 1,800 feet above sea-level. It is one of the coolest sites in Lake County and helps the wines obtain nervier acidities. As for the winemaking: whole-cluster fermentation, no malolactic and a mix of stainless steel and oak barrels for fermentation, it’s then aged for two months on lees, in a mix of neutral oak, stainless steel and concrete egg. The resultant wine is almost Loire in style – fresh and chalky with a citrus core.
Fiona Hayes, Wine Buyer

This wine comes from the Alegria vineyard (in Sonoma County’s Russian River. Certified sustainable, the site has complex alluvial, gravelly loam, marine and volcanic soils. The gnarly head-trained vines range from 60 to 125 years old. The field blend is mostly Zinfandel (80 percent) with Alicante Bouschet, Petite Sirah, Sangiovese, Carignan, Trousseau, Petite Bouschet, Syrah, Beclan, Tannat, Peloursin, Graciano, Plavac Mali, Palomino, Monbadon. This undergoes a 20-day ferment and maceration before being aged in neutral oak barrels for 14 months. The resultant wine has dark, red-berried fruit with spiciness. The palate has voluptuous but structured tannins, with great freshness at its core.
Fiona Hayes, Wine Buyer

A blend of vineyards from the Russian River valley, these are treated in exactly the same fashion as the single vineyard wines but with a little less new oak (14% in 2012) and 12 months in wood. Orange blossom, roasted nuts and stone fruit on both the nose and palate, there is a weight to the wine but it is balance perfectly with a delicate thread of acidity. A great introduction to high quality Californian chardonnay without breaking the bank. Drink 2016 to 2020.

David Ramey is a man with the vinous Midas touch. Ramey Wine Cellars was founded in 1996 by David and his wife Carla, after David had worked for almost two decades at such famous wineries as Matanzas Creek and Dominus. Despite his background making some of California’s great red wines, it is with Chardonnay that David has carved his own niche under the family name.

Along with the likes of Steve Kistler at Kistler and Jim Clendenen at ABC, David’s ethos is to balance terroir driven Californian fruit with Burgundian tradition. In David’s own words, “It’s about harmony – the marriage of Old World methods with New World innovations”.

This Sauvignon comes from the well-known Ritchie vineyard. In the Russian River (Sonoma County), the site is a mix of sandy loam and volcanic soil with vines planted in 1972. After whole-cluster pressing, the juice is fermented in concrete eggs and spends eight months on lees, with some aged in neutral barre. It has an attractive phenolic grip with intense grapefruit, a herbal note and a mineral attack.
Fiona Hayes, Wine Buyer

The fruit comes from a mixture of premium vineyard sites within Russian River. This wine spent 12 months in just over 10% new French oak which gives the wine a richness and spice notes. Ripe stonefruit, jasmine and toasty aromas are balanced with a juicy acidity and a denisty and weight on the palate.
Fiona Hayes, Wine Buyer

Richer than the 2012 but with the same orange blossom fragrance that seems to be the hallmark of this exceptional site. 19 months in French oak (26% new) adds creaminess to the fruit power. Hugely impressive considering the vines are quite young – you can see why David Ramey really rates this site. I’d give this a couple of years in the cellar to shed some of the youthful exuberance. I’ve been a follower of David’s wines for a number of years and the latest releases are right at the top of the tree. Drink 2019 to 2025+.
Fergus Stewart, Private Account Manager

A fascinating find- a 100% Meunier, American sparkling wine, that had 17years on lees. The rich truffley character is typical of mature Pinot-based sparkling wines, with the light citrus and touch of red berried fruit suggesting Meunier over Pinot Noir. One might mistake this for Champagne, but the soft, supple acidity takes you to warmer climes. The powerful truffle note continues on the palate alongside toasty, yeasty notes. An interesting aperitif, but I think even better paired with aged cheeses such as Parmesan, Comté, Gouda or for a real mushroom hit- risotto with truffle shavings.
Edwin Dublin, Champagne & Sparkling Wine Specialist

Tasting both the 2012 and 2013 vintages of Occidental’s Sonoma Coast Pinot was eye opening and this continues in the same vein. It is another real “wow” wine. Occidental is firmly at the top of our list for New World Pinots. Forget this as an “entry-level” wine, the Sonoma Coast Pinot Noir easily rivals top Premier Crus (and some Grand Crus) from Burgundy.

This is beautifully fragrant, with an abundance of fruit jumping out of the glass. It is rich yet restrained and superbly structured – the tannins melt seamlessly into the fruit. Give this a couple of years in the cellar and it will be a beauty. While arguably more famous for his Chardonnays, Steve Kistler appears to have the Midas touch when it comes to Pinot Noir. A must buy!