Harlow
2008 Harlow Chardonnay
Tasting Notes
Our 2006 Chardonnay features ripe citrus, honeysuckle, and tropical fruit scents wrapped around distinct flavors of green melon, pineapple, and ripe lemon. The chardonnay’s rich fruit character and vivid acidity make for a crisp, refreshing finish.
Winemaking
The grapes were hand-harvested from the Los Alamos Vineyard in Santa Barbara County in the early morning hours to insure cool juice temperatures. After light pressing, the juice was fermented in stainless steel and exposed to minimal malolactic fermentation and new French Oak. This technique was used to maintain and showcase the fruit qualities of the wine.
Cuisine Pairing
The fruit-forward nature, and minimal oak, makes this wine an excellent choice with roasted chicken with lemon, sea bass with a lemon olive oil, and pasta in butter sauce.
Varietal Composition
Chardonnay 100%
Duration of Aging
Two months in French oak barrels.
Alcohol Composition
13.5%
Suggested Retail
TBD
SR Select Sauvignon Blanc
2009 SR Select Sauvignon Blanc
Tasting Notes
Our 2006 Sauvignon Blanc features flowering jasmine, granny smith apple, and lemon zest scents wrapped around distinct flavors of kaffir lime leaves, lemon grass, and sweet gooseberry. This Sauvignon Blanc’s robust fruit character and vivid acidity make for a clean mouth-feel, and a crisp, refreshing, food-friendly finish.
Winemaking
The grapes were hand-harvested from the 30 year old Emslie Vineyard in Lodi, California. The cool stainless steel fermentation has kept our California Sauvignon Blanc’s acidity crisp and lively, showcasing the fruit, and producing the refreshing finish.
Cuisine Pairing
The light, crisp, acidic nature of this wine makes it an excellent choice with sushi, Thai cuisine, or poultry. It is also a perfect selection with a Caesar’s salad.
Varietal Composition
Sauvignon Blanc 100%
Alcohol Composition
13.5%
Suggested Retail
TBD
Rodenbeck Central Coast
2008 Rodenbeck Central Coast Pinot Noir
Tasting Notes
Rodenbeck Central Coast Pinot Noir comes from one of the premier growing regions for this varietal expressing an elegant mix of black cherry and ripe plum flavors layered with spice, intense floral and pomegranate scents. Plush with velvet texture, this Pinot ends with a long, memorable finish.
Winemaking
For our 2006 Central Coast Pinot Noir, winemaker Alison Crowe chose cool-climate grapes from Santa Barbara and Monterey counties. The cold soak was four days and a controlled fermentation occurred in a 5 day period. The wine was aged 8 months in French Oak barrels. The style of this wine is targeted at showcasing the fruit itself to allow for optimum use with food.
Cuisine Pairing
This versatile, food-friendly wine pairs well with fatty fish such as salmon and tuna. It is also an excellent option for roasted duck with apple chutney and grilled pork with cranberry sauce.
Varietal Composition
100% Pinot Noir
Duration of Aging
8 months in French oak barrels.
Alcohol Composition
13.5%
Suggested Retail
TBD