When you enter a wine store, what makes you purchase a particular wine? Is it fully a rational and logical decision, or is there something underlying that decision, something less readily identifiable? Do you really know why you buy a certain wine?
Wineries, marketers, distributors and others often take surveys or set up focus groups to try to determine the reasons for why people buy specific wines. The results of these surveys and focus groups often determine where millions of dollars of advertising and marketing is allocated. Yet they may be wasting most of that money, relying on inaccurate results.
For a deeper look into these issues, you might want to read Buyology: Truth and Lies About Why We Buy by Martin Lindstrom (Doubleday, 2008). The book details the results of an extensive neuromarketing study and those results are quite intriguing. This is a fascinating book that I would highly recommend to anyone interested in marketing.
The book begins with some amazing figures concerning marketing. In 2007, corporations spent about $12 billion on market research in the US alone. That does not include the expenses involved in marketing an actual product, which are about $117 billion. These are huge amounts but does all that money lead to beneficial results? Most of the time it does not. Eight out of ten new product launches fail within the first three months. So billions of dollars of marketing are wasted on failed products. Obviously many marketers are doing something significantly wrong.
Despite the prevalence of surveys and focus groups, they are not truly reliable predictors of why people buy what they do. The book alleges that approximately 90% of our buying behavior is actually unconscious. That means that our buying decisions are much less rational than we think, that there are more subtle factors involved, matters we do not fully realize. We might think we buy wines for one reason, when that may not be true.
Though you might not want to believe it, your emotions play a significant role in your buying decisions. “Because emotions are the way in which our brains encode things of value, and a brand that engages us emotionally—think Apple, Harley-Davidson, and L’Oreal, just for starters—will win every single time.” (p.27) Do any of the wines you buy engage you emotionally? I previously posted about a study involving wine labels with animals that seems to support that our emotions are involved in wine buying decisions.
One way for products to form a deeper emotional connection with consumers is through the use of rituals. Such rituals provide "...an illusion of comfort and belonging, stability and familiarity." (p.99) That could be partially a reason why many people prefer wines with corks, the ritual of using a corkscrew providing an emotional connection. A screwcap lacks such a ritual and may not then connect as emotionally.
Buyology: Truth and Lies About Why We Buy has much more information about marketing and it is well worth checking out. What really stands out to me is that traditional marketing often is unsuccessful and those companies which innovate, which seek to connect emotionally with their potential customers, may have the best chance of success.
This certainly applies to wine. There are many thousands of different wines available so which wines will succeed? How can a new wine stand out among the crowd? How can a wine store connect better with its customers?
It could even apply to our blogs. Do we connect emotionally with our readers?
Thursday, November 20, 2008
Wednesday, November 19, 2008
WBW #52: Value Reds From Chile
The theme for Wine Blogging Wednesday #52 has now been announced and it is fitting with our rocky economic times. We all want value wines and this theme caters to that. Tim of Cheap Wine Ratings is this month's host and he has chosen the theme: Value Reds From Chile.
Chile currently produces some very good value wines so Tim wants us to explore them. The rules are simple, choose any red wine from Chile for $20 or less. It is even better if you find a wine for $10. The major areas of Chile include various Aconcagua, Cachapoal, Casablanca, Colchagua, Curicó, Maipo and Maule. You get extra points for a wine from one of the lesser known regions such as Bío Bío, Elqui, Itata, Limarí, Malleco or San Antonio. If you don't know much about Chilean wines, or just want more info, Tim has also provided some links to resources on Chilean wine.
I have had some Chilean wines before, some I liked and some I did not. For example, I am not a big fan of the grape Carmenere, as I find it too similar to Cabernet Franc, too often having a green/vegetal taste to it. But I have enjoyed some of their Cabernets. I do have one high end Chilean wine in my cellar, the 2003 Vina Alamviva, a red blend. I do hope you all participate in this new WBW!
On or before, Wednesday, December 10, just post your tasting review on your blog. Then send an e-mail with a link to your review to wbw@cheapwineratings.com.
Chile currently produces some very good value wines so Tim wants us to explore them. The rules are simple, choose any red wine from Chile for $20 or less. It is even better if you find a wine for $10. The major areas of Chile include various Aconcagua, Cachapoal, Casablanca, Colchagua, Curicó, Maipo and Maule. You get extra points for a wine from one of the lesser known regions such as Bío Bío, Elqui, Itata, Limarí, Malleco or San Antonio. If you don't know much about Chilean wines, or just want more info, Tim has also provided some links to resources on Chilean wine.
I have had some Chilean wines before, some I liked and some I did not. For example, I am not a big fan of the grape Carmenere, as I find it too similar to Cabernet Franc, too often having a green/vegetal taste to it. But I have enjoyed some of their Cabernets. I do have one high end Chilean wine in my cellar, the 2003 Vina Alamviva, a red blend. I do hope you all participate in this new WBW!
On or before, Wednesday, December 10, just post your tasting review on your blog. Then send an e-mail with a link to your review to wbw@cheapwineratings.com.
Vicki Lee's Cafe & Bakery
We wanted a quick bite before a wine tasting so we walked around the Cushing Square area of Belmont seeking someplace to eat. We noticed Vicki Lee's Cafe and feeling adventurous, decided to give it a try though we knew nothing about it.
Vicki Lee's is a small cafe, serving breakfast and lunch, and a bakery. They also sell some packaged food, kitchenware and gifts as well as offering cooking classes. The owner, Vicki Lee Boyajian, has been involved in cafes, bakeries and catering for about fifteen years, having opened her first bakery in Arlington in 1983.
Unfortunately, their website does not have their menu, which I hope they remedy. The lunch menu is primarily sandwiches and salads. We ordered a couple of the sandwiches, each about $8 and both which came with fresh fruit. One sandwich had applewood smoked bacon, smoked cheddar, roasted tomatoes and arugala on country white, which can be grilled like a panini. The other had scrambled eggs with parsley, ham, and fontina cheese, also on grilled country white bread. Both sandwiches were very tasty, the ingredients obviously fresh. The bacon sandwich had a nice smoky flavor and the fontina on the egg sandwich gave a nice creaminess to the sandwich. There was a nice portion of fresh fruit including strawberries, blueberries, melon, raspberries and more. Maybe a bit pricey though I have no complaints about the quality or taste.
Their baked goods and desserts did intrigue me and I decided to try some of their cookies, $1.50 each. Again, a bit pricey but the cookies are quite large, about the size you find at Finale. The Toll house cookie with nuts was excellent, soft, fresh and flavorful. I don't like such cookies to be hard throughout. I want some softness, as if the cookie just came out of the oven. The cookie had plenty of chocolate chips and nuts. The Chocolate cookie had a rich, chocolatey flavor and a soft center. Another excellent cookie. The Ginger Snap and Anzac, a type of oatmeal cookie, also were quite delicious. If you love good cookies, then these should definitely please you.
This is a more of a high-end place so their prices tend to be on the high side, but the quality of their product is also high. It is worth checking out.
Vicki Lee's Cafe
105 Trapelo Road
Belmont, MA
Phone: 617-489-5007
Vicki Lee's is a small cafe, serving breakfast and lunch, and a bakery. They also sell some packaged food, kitchenware and gifts as well as offering cooking classes. The owner, Vicki Lee Boyajian, has been involved in cafes, bakeries and catering for about fifteen years, having opened her first bakery in Arlington in 1983.
Unfortunately, their website does not have their menu, which I hope they remedy. The lunch menu is primarily sandwiches and salads. We ordered a couple of the sandwiches, each about $8 and both which came with fresh fruit. One sandwich had applewood smoked bacon, smoked cheddar, roasted tomatoes and arugala on country white, which can be grilled like a panini. The other had scrambled eggs with parsley, ham, and fontina cheese, also on grilled country white bread. Both sandwiches were very tasty, the ingredients obviously fresh. The bacon sandwich had a nice smoky flavor and the fontina on the egg sandwich gave a nice creaminess to the sandwich. There was a nice portion of fresh fruit including strawberries, blueberries, melon, raspberries and more. Maybe a bit pricey though I have no complaints about the quality or taste.
Their baked goods and desserts did intrigue me and I decided to try some of their cookies, $1.50 each. Again, a bit pricey but the cookies are quite large, about the size you find at Finale. The Toll house cookie with nuts was excellent, soft, fresh and flavorful. I don't like such cookies to be hard throughout. I want some softness, as if the cookie just came out of the oven. The cookie had plenty of chocolate chips and nuts. The Chocolate cookie had a rich, chocolatey flavor and a soft center. Another excellent cookie. The Ginger Snap and Anzac, a type of oatmeal cookie, also were quite delicious. If you love good cookies, then these should definitely please you.
This is a more of a high-end place so their prices tend to be on the high side, but the quality of their product is also high. It is worth checking out.
Vicki Lee's Cafe
105 Trapelo Road
Belmont, MA
Phone: 617-489-5007
Tuesday, November 18, 2008
Bella Luna: Hot & Spicy
How hot do you like it? How much heat can you withstand? Put yourself to the test with the new Chicken and Penne Arrabiata at Bella Luna Restaurant in Jamaica Plain.
Executive Chef Jacob Zachow has always been a lover of spicy food and has always wanted to issue a challenge to others to see if they can truly take the heat! “Anyone can make a dish that is painfully hot….but to make a dish that balances all the flavors in a recipe and delivers a high level of heat is truly a challenge!”
Chef Zachow feels he has met that challenge with his new Chicken and Penne Arrabiata with Honey Roasted Habanero and Fresh Parmesan. The dish is not on Bella Luna’s menu and is only available by asking for it when dining. So it is a bit of an insider secret.
“This dish is not for the faint of heart and I extend the challenge to any and all people who say they like spicy food to give this dish a try.” said Zachow. If you’re seeking the kitschy name of this dish look no further than in the mirror. Each time a diner completes the highest level of heat the dish will be aptly named after them until the new record is bumped off by the next brave soul. Bring your cast iron stomach and ask for the dish in one of the three levels of increasing heat:
1. Beyond the Moon;
2. The Solar System; and the ever dreaded
3. Out of this World!
As a bonus, here is the Recipe:
Chicken and Penne Arrabiata (Serves: 4)
Preparation Time: 45 Minutes
Ingredients
2 Habanero
1 Medium Onion, Small Dice
5 Cloves of Garlic, Fine Chopped
¼ lb. Pancetta, Sliced Thin and Diced
¾ lb. Chicken Breast, Cut into 1 inch Cubes
2 T. Fresh Basil, Chopped
2 T. Italian Parsley, Chopped
3 T. Butter, Cubed
1 T. Honey
3 T. Olive Oil
¾ Cup White Wine
¾ Cup Chicken Stock
4 T. Flour
5 T, Fresh Parmesan, Shaved
¾ lb Penne Pasta, Cooked
Kosher Salt
Fresh Cracked Pepper
Step 1: Cooking Pasta and Roasting Habanero
1. Begin by filling a medium sized sauce pot ¾ of the way with water and adding 2 tablespoons of kosher salt. Place over medium high heat and bring water to a boil. Add pasta and cook for 8-10 minutes until pasta is al dente.
2. Next preheat your oven to 400 degrees. In a small bowl add your honey and 1 tablespoon of olive oil. Toss habanero in this mixture and put on a baking sheet. Bake at 400 degrees for about 15-20 Minutes or until a rich golden brown color is achieved.
Step 2: Preparing and Assembling Ingredients
1. Next you want to assemble all your remaining ingredients in the following order. This will help you follow the flow of preparation. First line up your butter and remaining olive oil followed by pancetta, onions, garlic, diced chicken and flour. Reserve basil and parsley for the end.
2. Next remove the stem from your roasted habanero being very careful preferably using gloves at this stage as the heat can be intense. Run habanero briefly under water rinsing away seeds, then pat dry with a paper town. Next chop habanero briefly and place next to your chicken. Wash hands thoroughly at this stage.
Step 3: Cooking and Presentation
1. Begin by placing a large sauté pan over medium high heat. Let pan heat up for about 3 minutes. Next add butter and olive oil and wait for it to melt down. Now add pancetta, onions and garlic and let these ingredients develop color for about 8 minutes. Next add chicken, habanero and flour and continue to cook until chicken is golden brown.
2. At this stage, deglaze the pan with white wine and chicken stock. Now add the fresh basil and parsley and continue to cook until chicken is cooked and the sauce cooks down about half way. Finish by seasoning with salt and fresh cracked pepper.
3. For presentation, toss penne pasta and fresh shaved parmesan in the sauté pan. Divide pasta between four large pasta bowls and garnish with more fresh parmesan and chopped parsley.
Bella Luna Restaurant
403-405 Centre St.,
Jamaica Plain, MA
Phone: 617.524.6060
Executive Chef Jacob Zachow has always been a lover of spicy food and has always wanted to issue a challenge to others to see if they can truly take the heat! “Anyone can make a dish that is painfully hot….but to make a dish that balances all the flavors in a recipe and delivers a high level of heat is truly a challenge!”
Chef Zachow feels he has met that challenge with his new Chicken and Penne Arrabiata with Honey Roasted Habanero and Fresh Parmesan. The dish is not on Bella Luna’s menu and is only available by asking for it when dining. So it is a bit of an insider secret.
“This dish is not for the faint of heart and I extend the challenge to any and all people who say they like spicy food to give this dish a try.” said Zachow. If you’re seeking the kitschy name of this dish look no further than in the mirror. Each time a diner completes the highest level of heat the dish will be aptly named after them until the new record is bumped off by the next brave soul. Bring your cast iron stomach and ask for the dish in one of the three levels of increasing heat:
1. Beyond the Moon;
2. The Solar System; and the ever dreaded
3. Out of this World!
As a bonus, here is the Recipe:
Chicken and Penne Arrabiata (Serves: 4)
Preparation Time: 45 Minutes
Ingredients
2 Habanero
1 Medium Onion, Small Dice
5 Cloves of Garlic, Fine Chopped
¼ lb. Pancetta, Sliced Thin and Diced
¾ lb. Chicken Breast, Cut into 1 inch Cubes
2 T. Fresh Basil, Chopped
2 T. Italian Parsley, Chopped
3 T. Butter, Cubed
1 T. Honey
3 T. Olive Oil
¾ Cup White Wine
¾ Cup Chicken Stock
4 T. Flour
5 T, Fresh Parmesan, Shaved
¾ lb Penne Pasta, Cooked
Kosher Salt
Fresh Cracked Pepper
Step 1: Cooking Pasta and Roasting Habanero
1. Begin by filling a medium sized sauce pot ¾ of the way with water and adding 2 tablespoons of kosher salt. Place over medium high heat and bring water to a boil. Add pasta and cook for 8-10 minutes until pasta is al dente.
2. Next preheat your oven to 400 degrees. In a small bowl add your honey and 1 tablespoon of olive oil. Toss habanero in this mixture and put on a baking sheet. Bake at 400 degrees for about 15-20 Minutes or until a rich golden brown color is achieved.
Step 2: Preparing and Assembling Ingredients
1. Next you want to assemble all your remaining ingredients in the following order. This will help you follow the flow of preparation. First line up your butter and remaining olive oil followed by pancetta, onions, garlic, diced chicken and flour. Reserve basil and parsley for the end.
2. Next remove the stem from your roasted habanero being very careful preferably using gloves at this stage as the heat can be intense. Run habanero briefly under water rinsing away seeds, then pat dry with a paper town. Next chop habanero briefly and place next to your chicken. Wash hands thoroughly at this stage.
Step 3: Cooking and Presentation
1. Begin by placing a large sauté pan over medium high heat. Let pan heat up for about 3 minutes. Next add butter and olive oil and wait for it to melt down. Now add pancetta, onions and garlic and let these ingredients develop color for about 8 minutes. Next add chicken, habanero and flour and continue to cook until chicken is golden brown.
2. At this stage, deglaze the pan with white wine and chicken stock. Now add the fresh basil and parsley and continue to cook until chicken is cooked and the sauce cooks down about half way. Finish by seasoning with salt and fresh cracked pepper.
3. For presentation, toss penne pasta and fresh shaved parmesan in the sauté pan. Divide pasta between four large pasta bowls and garnish with more fresh parmesan and chopped parsley.
Bella Luna Restaurant
403-405 Centre St.,
Jamaica Plain, MA
Phone: 617.524.6060
Anthony Bell Tasting
At a recent wine tasting, I was thoroughly impressed with the 2005 Bell Cabernet Sauvignon ($44.99). I thought it was an excellent value that was well worth the cost, and which even could compete with some Cabernets at twice the price. Thus, when I learned The Spirited Gourmet was having a special tasting of wines from Bell Wine Cellars, I had to go and check out the rest of their portfolio. I was very glad I went to this tasting.
Bell Wine Cellars was founded in 1991 by John Baritelle and Anthony Bell. John was a Napa Valley Cabernet Sauvignon grower and Anthony was a viticulturist and assistant winemaker at Beaulieu Vineyard. developed a friendship that began in 1980. They began their partnershi, making Cabernet Sauvignon at a small winery in Carneros. Over the years, they moved to a couple other locations, trying to find the perfect place. In March 1998, they purchased the former Plam Vineyards winery and vineyard in Yountville. In June 2002, Ron Berberian, former California wine wholesaler, and Alex Spanos, owner of the San Diego Chargers, formed Spanos Berberian Winery, LLC. They bought Baritelle's interest and formed a partnership with Anthont Bell.
Anthony grew up in a winemaking family in South Africa, learning viticulture at Stellenbosch University as well as the University of California, Davis. He spent time in both Bordeaux and Jerez, Spain. Anthony generally does not submit his wines for reviews or scores from the professional wine media. His wines are low production, many less than 1500 cases.
The first wine of the tasting was the 2006 Bell Sauvignon Blanc Lake County ($21.99) and only 1166 cases were made of this wine. The wine undergoes cold fermentation in stainless steel tanks and never sees oak. It has a pale yellow color with a fres, citrus smell and only a hint of mowed grass. On the palate, it is a crisp wine with vibrant citrus and melon notes, and again a touch of grassiness. It reminds me more of French Sauvignon Blanc than New Zealand. A very good wine that should very much appeal to fans of this grape.
The 2006 Bell Chardonnay ($32.99), of which only 1500 cases are made, again is a wine that is more French in style than the usual California Chardonnays. This wine is also cold fermented in stainless steel but does see some restrained oak and minimal malolactic fermentation. This is a little more yellowish color and a compelling nose of bright fruit, a little citrus and something more exotic as well though the exact smell was a bit elusive. To the taste, it had a slight creaminess without being that overly buttery style. It was still crisp and fresh. There was also much more vibrant fruit flavors and hints of vanilla, exactly the style of Chardonnay I prefer. This is a bit pricey but it is an excellent wine and I did buy a bottle.
The 2005 Bell Syrah Canterbury Vineyard ($34.99), of which only 2500 cases are made, is the biggest seller of the winery. It seems that it is the compromise wine, between those who prefer the whites and those who prefer the Cabernets. It is 100% Syrah and has been aged in oak for eighteen months then spends an additional 3 to 6 months in the bottle before release. This had a medium red color with an intriguing spicy nose. I felt it was more of a lighter style Syrah, not the big, bold wines you might find in Australia. Though it had delicious dark berry and ripe plum flavors, plus a nice spicy backbone, it still felt lighter on my palate. It had restrained tannins, a long finish, and was a smooth and pleasing wine. I could easily drink this with or without food. I had to buy a bottle of this as well and would highly recommend it. I am also intrigued as to what their Reserve Syrah would be like.
The 2005 Bell Claret ($34.99), of which only 512 cases are made, is a blend of 76% Cabernet Sauvignon, 10% Merlot, 8% Syrah, 4% Petite Verdot, 1% Cabernet Franc and 1% Malbec. the exact blend does vary from year to year. The Cabernet Sauvignon is a blend of four different clones. Those grapes are the same as used in their other Cabernet wines, just that the best of the grapes go into those others. This had a lighted red color with a bit of spice and red fruit on the nose. There was bright red fruits on the palate, mild tannins and there merest hint of spice. It had a moderate finish. It was a good wine, but for an extra $10, I would much prefer their more impressive Cabernet.
The 2005 Bell Cabernet Sauvignon ($44.99), of which 3000 cases are produced, impressed me again. It is a blend with 80$ Cabernet, 10% Petite Verdot, 6% Merlot, 3% Cabernet Franc and 1% Malbec. It is very smooth, with restrained tannins, and is ready to drink now or you can cellar it for a time. It has a complex melange of flavors, including lush blueberry and plum, some interesting spices that remind me of Xmas, and a long, satisfying finish. This is a Cabernet that should greatly please most people and it gets my highest recommendation.
The 2004 Bell Sonnette Winemaker's Blend ($66.99), of which only 97 cases were produced, Napa Valley. derives its name from a French word meaning "little bell." This is a Bordeaux blend with 52% Cabernet Sauvignon, 25% Merlot, 12% Cabernet Franc and 11% Petit Verdot. This is a bit more tannic of a wine though they still do not overwhelm. It has more lush fruit and seems softer, possibly due to the Merlot. It has a rather dusty, albeit long, finish. An excellent wine and it just depends on your particular Caberent style preference.
The 2005 Bell Cabernet Sauvignon Clone 6 ($94.99), of which only 1,500 6-pack cases were produced, is 100% Cabernet Sauvignon. Anthony Bell created Clone #6, which will be one of his biggest legacies. It is from an old Bordeaux clone that was brought to California during the Goldrush days. Anthony found it undisturbed on an old farm in the Sierra Foothills and it had never been hit by phyollxera. If you look at the grapes on the vine, the clusters appear very sparse as if birds had eaten some of the grapes. The grapes are also the size of your pinky, much smaller than other Cabernet grapes. When John Baritelle and Anthony Bell dissolved their partnership, John got control of the Clone 6 grapes. Luckily, Anthony had given some cuttings to a few other wineries and he was able to get some of them.
This wine is aged in oak for almost two years and then spends an additional 18 to 24 months in the bottle before its release. It is neither fined nor filtered. It had a deep ruby color and a mild nose, with a touch of green pepper. Supple and elegant, this wine will age beautifully for many years. On the palate, I found the flavors somewhat restrained as well, though clearly there was much complexity there. The tannins were moderate and it had a very long finish. It was quietly elegant though I think it may need more cellaring before it really comes into its own.
Lastly, I tasted the 2005 Bell Talianna Syrah/Cabernet Sauvignon ($94.99), of which only 500 cases were produced. It is named after Anthony's two daughters, Talia and Anna. It is a blend of 80% Cabernet Sauvignon Clone 6 and 20% Syrah. The wine was aged 18 months in a combination of French (90%) and American oak barrels, 100% of which were new. The wine has not been fined or filtered. This is made to be a more accessible wine than the 100% Cabernet, and they succeeded in such.
This is a delicious wine, with lush ripe plum , blueberry and cassis with hints of vanilla and other spices. A very smooth wine with supple tannins and a lingering finish. It is something you could easily drink now or let sit in your cellar for a few years. Another impressive wine that is worth its high price.
Bell Wine Cellars was founded in 1991 by John Baritelle and Anthony Bell. John was a Napa Valley Cabernet Sauvignon grower and Anthony was a viticulturist and assistant winemaker at Beaulieu Vineyard. developed a friendship that began in 1980. They began their partnershi, making Cabernet Sauvignon at a small winery in Carneros. Over the years, they moved to a couple other locations, trying to find the perfect place. In March 1998, they purchased the former Plam Vineyards winery and vineyard in Yountville. In June 2002, Ron Berberian, former California wine wholesaler, and Alex Spanos, owner of the San Diego Chargers, formed Spanos Berberian Winery, LLC. They bought Baritelle's interest and formed a partnership with Anthont Bell.
Anthony grew up in a winemaking family in South Africa, learning viticulture at Stellenbosch University as well as the University of California, Davis. He spent time in both Bordeaux and Jerez, Spain. Anthony generally does not submit his wines for reviews or scores from the professional wine media. His wines are low production, many less than 1500 cases.
The first wine of the tasting was the 2006 Bell Sauvignon Blanc Lake County ($21.99) and only 1166 cases were made of this wine. The wine undergoes cold fermentation in stainless steel tanks and never sees oak. It has a pale yellow color with a fres, citrus smell and only a hint of mowed grass. On the palate, it is a crisp wine with vibrant citrus and melon notes, and again a touch of grassiness. It reminds me more of French Sauvignon Blanc than New Zealand. A very good wine that should very much appeal to fans of this grape.
The 2006 Bell Chardonnay ($32.99), of which only 1500 cases are made, again is a wine that is more French in style than the usual California Chardonnays. This wine is also cold fermented in stainless steel but does see some restrained oak and minimal malolactic fermentation. This is a little more yellowish color and a compelling nose of bright fruit, a little citrus and something more exotic as well though the exact smell was a bit elusive. To the taste, it had a slight creaminess without being that overly buttery style. It was still crisp and fresh. There was also much more vibrant fruit flavors and hints of vanilla, exactly the style of Chardonnay I prefer. This is a bit pricey but it is an excellent wine and I did buy a bottle.
The 2005 Bell Syrah Canterbury Vineyard ($34.99), of which only 2500 cases are made, is the biggest seller of the winery. It seems that it is the compromise wine, between those who prefer the whites and those who prefer the Cabernets. It is 100% Syrah and has been aged in oak for eighteen months then spends an additional 3 to 6 months in the bottle before release. This had a medium red color with an intriguing spicy nose. I felt it was more of a lighter style Syrah, not the big, bold wines you might find in Australia. Though it had delicious dark berry and ripe plum flavors, plus a nice spicy backbone, it still felt lighter on my palate. It had restrained tannins, a long finish, and was a smooth and pleasing wine. I could easily drink this with or without food. I had to buy a bottle of this as well and would highly recommend it. I am also intrigued as to what their Reserve Syrah would be like.
The 2005 Bell Claret ($34.99), of which only 512 cases are made, is a blend of 76% Cabernet Sauvignon, 10% Merlot, 8% Syrah, 4% Petite Verdot, 1% Cabernet Franc and 1% Malbec. the exact blend does vary from year to year. The Cabernet Sauvignon is a blend of four different clones. Those grapes are the same as used in their other Cabernet wines, just that the best of the grapes go into those others. This had a lighted red color with a bit of spice and red fruit on the nose. There was bright red fruits on the palate, mild tannins and there merest hint of spice. It had a moderate finish. It was a good wine, but for an extra $10, I would much prefer their more impressive Cabernet.
The 2005 Bell Cabernet Sauvignon ($44.99), of which 3000 cases are produced, impressed me again. It is a blend with 80$ Cabernet, 10% Petite Verdot, 6% Merlot, 3% Cabernet Franc and 1% Malbec. It is very smooth, with restrained tannins, and is ready to drink now or you can cellar it for a time. It has a complex melange of flavors, including lush blueberry and plum, some interesting spices that remind me of Xmas, and a long, satisfying finish. This is a Cabernet that should greatly please most people and it gets my highest recommendation.
The 2004 Bell Sonnette Winemaker's Blend ($66.99), of which only 97 cases were produced, Napa Valley. derives its name from a French word meaning "little bell." This is a Bordeaux blend with 52% Cabernet Sauvignon, 25% Merlot, 12% Cabernet Franc and 11% Petit Verdot. This is a bit more tannic of a wine though they still do not overwhelm. It has more lush fruit and seems softer, possibly due to the Merlot. It has a rather dusty, albeit long, finish. An excellent wine and it just depends on your particular Caberent style preference.
The 2005 Bell Cabernet Sauvignon Clone 6 ($94.99), of which only 1,500 6-pack cases were produced, is 100% Cabernet Sauvignon. Anthony Bell created Clone #6, which will be one of his biggest legacies. It is from an old Bordeaux clone that was brought to California during the Goldrush days. Anthony found it undisturbed on an old farm in the Sierra Foothills and it had never been hit by phyollxera. If you look at the grapes on the vine, the clusters appear very sparse as if birds had eaten some of the grapes. The grapes are also the size of your pinky, much smaller than other Cabernet grapes. When John Baritelle and Anthony Bell dissolved their partnership, John got control of the Clone 6 grapes. Luckily, Anthony had given some cuttings to a few other wineries and he was able to get some of them.
This wine is aged in oak for almost two years and then spends an additional 18 to 24 months in the bottle before its release. It is neither fined nor filtered. It had a deep ruby color and a mild nose, with a touch of green pepper. Supple and elegant, this wine will age beautifully for many years. On the palate, I found the flavors somewhat restrained as well, though clearly there was much complexity there. The tannins were moderate and it had a very long finish. It was quietly elegant though I think it may need more cellaring before it really comes into its own.
Lastly, I tasted the 2005 Bell Talianna Syrah/Cabernet Sauvignon ($94.99), of which only 500 cases were produced. It is named after Anthony's two daughters, Talia and Anna. It is a blend of 80% Cabernet Sauvignon Clone 6 and 20% Syrah. The wine was aged 18 months in a combination of French (90%) and American oak barrels, 100% of which were new. The wine has not been fined or filtered. This is made to be a more accessible wine than the 100% Cabernet, and they succeeded in such.
This is a delicious wine, with lush ripe plum , blueberry and cassis with hints of vanilla and other spices. A very smooth wine with supple tannins and a lingering finish. It is something you could easily drink now or let sit in your cellar for a few years. Another impressive wine that is worth its high price.
Subscribe to:
Posts (Atom)