1st Place Award: Misc. Reds: Barbera
2nd Place Award: ZinfandelSerpentine Cellars
Joel Butler, M.W., and Gerry JeffrySerpentine is toxic to life, but the greenish-blue colored rock created in the hot depths of the earth is found throughout the vineyard from which I named my brand (Blue Rock Vineyard, Geyserville). As a serpent never moves in a straight line, I found that making wine from this vineyard wasn't a linear project either! My Claret varied in percentage of grapes from five varieties yearly. Each vintage was a different adventure. Now, I primarily make wine from old vine Zinfandel from Oakely, Ca. Getting to the core of the prize (great wine) still takes a sinuous route, but the journey is worth it! The wines are made with natural yeast, essentially, and given about a year in older barrels to mature. They can be aged up to a decade!
1998 Geyserville Claret
My Claret varied in percentage of grapes from five varieties yearly. Each vintage was a different adventure.2000 Zinfandel
Grapes are from old vine, Oakley fruit. This powerful but balanced wine from Gerry Jeffery's vineyard is the essence of Oakley Zinfandel. Rich, black plum and licorice aromas with hits of dark chocolate.1999 Pinot Noir Reserve Carneros
Grapes are from Beaulieu Vineyard #5, Carneros region. This is one of the richest Pinot Noirs in BV's long history with this grapes. The favorite of Andre Tchelistcheff. Produced from new French and classic California clones. The wine is dense with ripe cherry fruit, the classic Carneros earthiness, and a fine silky, but full flavor on the palate.
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